Somm David T 
James Cole
Mud's Kitchen Clone #7 Napa Valley Cabernet Sauvignon 2012
First a note about the 2012 Napa vintage. Good, right? Yes. While the fruit was abundant & nicely fruity, for me, lacked tannins, skin/juice ratio out of balance which created a lack of tannic depth and will not cellar like 13 or 14 etc..
When I visited w/ The Stag’s Leap Winery Winemaker, he told me, they normally make 75,000 cases of Artemis. In 12, they made 100,000 cases. They grow their own fruit but also contract fruit. While there are terms in their contracts w/ growers to refuse fruit, they could not refuse any. The fruit was that good. They even had to take Artemis out of tank early so they could finish their higher-end Cabernets.
This 12 JC Muds Kitchen was made by Charles Hendricks. His second to last vintage at JC. One of the more unknown & underrated Napa Winemakers. James & Coleen misstepped in the separation but understand Coleen’s reasons. Charles Hendricks Apprentice, went his own way. Can’t say I blame him, just not a fan of his post work. Ok, but not the follow up I wished.
Nose; a dark core of currants/cassis, ripe/lush, blackberries, both plums, mulberries, dark, sweet cherries, black raspberries, strawberries and haunting blueberries, softly, layered baking spices, anise to black licorice-liqueur, sandstone/limestone, steeped fruit tea, melted, dark chocolate baking bar, sweet tarriness, French espresso, withering/candied/slightly floral, dark & red flowers framed in lavender/violets.
The palate fruits are; ripe, juicy, fresh, dark core of; currants/cassis, ripe/lush, blackberries, both plums, mulberries, dark, sweet cherries, black raspberries, strawberries, haunting blueberries & pomegranate high tones. Softly, layered baking spices-clove, nutmeg, cinnamon & vanillin, dark, mid spice intensity w/ heat, anise to black licorice-liqueur, sandstone/limestone, steeped fruit tea, melted, dark chocolate baking bar, sweet tarriness, French espresso, dry leather/tobacco, graphite, dark, rich earth with dry leaves, dry river stone, dry crushed limestone rocks, dry oak barrel shavings, withering/candied/slightly floral, dark & red flowers framed in lavender/violets, near perfect acidity with a well knitted/toned/balanced, elegant finish w/ great length that lasts two-minutes and long sets on spice & dry minerals. — 8 days ago
Arista Winery
Russian River Valley Chardonnay 2019
First experience w/ this producer. From Coravin. Think better well chilled & decanted.
If you read my posts, you know I am more of a white burgundy person. Only occasionally having Ca Chardonnay.
I tried this one as it only sees 18-20% new oak. Lower than many Ca Chardonnay’s. So…I thought I’d check it out. Gotta keep your palate close to everything. This still shows more rigid backbone and wood than I prefer.
The nose shows; less oak but oak, some buttered popcorn, green apple, lemon-lime citrus with zest, topical melons, pineapple, white stone fruits, understated caramel, vanilla, white spice, dry to moist herbs, chamomile, lanolin, some paraffin, yellow & white flowers set in greens.
The body is a little viscous & waxy. Some buttered popcorn, green apple, lemon-lime citrus with zest, topical melons, pineapple, white stone fruits, apricots, caramel, vanilla, honeysuckle, butterscotch, white spices/ a touch of heat, dry to moist herbs, silvered almonds, shades of mint leaves, chamomile, lanolin, frothy cream, some paraffin, saline, a chalky presence, dry limestone, yellow & white flowers set in greens, very round acidity, good balance-length, more structure than I look for, elegant, rich, lush finish that lasts 90 seconds and lands on spice & volcanic minerals.
91-92. Paid just under $55. — a day ago
Trimbach
Alsace Pinot Gris 2018
Perfect spicy Asian Lettuce Wrap fodder. — 6 days ago
Domaine François Carillon
Chardonnay 2022
This is absolutely one of the best white burgundy values, yr in yr out. This 22 bought at my Costco today for $19.99 is more the rule than the exception. It is not going to blow you away, but for $20 in white burgundy that drinks nicely, you’ll be happy.
If you are not familiar with/ Francois Garillion, Domaine François Carillon is a 16-hectare Burgundy estate based in Puligny-Montrachet, established in 2010 by François Carillon. Again, generally very good values given the very high cost of burgundies these days.
The mouthfeel is a bit viscous & waxy. Lemons with a hint of pledge, lime pith & zest, green apple, kiwi with a touch of its skin, tropicals, cream, vanilla, honeycomb, soft, warm caramel, hints of toffee/butterscotch candy, chalk powder w/ gritty bits, limestone/sandstone, sea fossils/spray, grey volcanics, some white spice w/ palate heat, sunflowers, daffodils, pearlescent, snowy/ivory flowers set in heavy mixed greens, lovely, round acidy with a well balanced/woven, round, elegant finish that lasts a minute and lands on honey & volcanics.
The cork in the bottle was red wax topped and encased in plastic. I wish my 18 PYCM Bourgogne two weekends ago was done in this manner. I threw the rest out. Surprised this inexpensive bottle was sealed with that kind of quality cork. — 8 days ago
Giuseppe Rinaldi
Brunate - Le Coste Barolo Nebbiolo 2009
Has hit its nice widow for drinking. Really good with my Tagliatelle alla Bolognese. — 14 days ago
Pierre Gimonnet & Fils
Cuis 1er Cru Brut Blanc de Blancs Chardonnay
Six vintages blended…70% 2021 as the base…30% 2014-20. Dosage 6g…rides the fence of Extra Brut-Brut. Disgorged 1/25.
I enjoy this producer’s style more & more and its relative value in Champagne. From 375ml.
Nice mousse with lively, crisp acidity. Green apple, lime pulp w/ zest, tropicals, kiwi, lemon drops, vanilla, frothy cream, caramel, butterscotch-toffee, white spice with palate penetrating heat, dry herbs, saline-sea fossils, volcanics, gritty chalk, dry limestone, brioche. Yellow lilies, white spring flowers, excellent balance-structure, good length and a finish of nearly two-minutes and long sets on volcanics & spice. — a day ago
Palmer & Co
Champagne Blanc de Blancs Chardonnay
Friend brought to the Oscars get together. Enjoyable bdb. — 5 days ago
Famille Moussé
Les Vignes de Mon Village Brut Nature Champagne Pinot Meunier
Straight up delicious. Excellent, soft, crisp, great spice, volcanics, citrus blend and fine mousse with zippy acidity. — 6 days ago
Delamotte
Le Mesnil-Sur-Oger Brut Blanc de Blancs Champagne
Had the 15 Salon two-weeks ago. After, I had this cuvée and their 2018 Delamotte. Not really a fair order. So tonight, thought I’d give it one. Been awhile since I enjoyed this cuvée.
In the rare case, Salon does not declare a vintage, this is where that fruit goes. So…when & if, buy this n/v.
Nice mousse, crispy, racy acidity. Lime pulp with zest, lemon pulp, green/golden apple, white stone fruit, some yellow peach, kiwi, tropicals, frothy, steamed whole milk, caramel, vanillin to vanillin, excellent white spice, palate penetrating volcanic minerals, limestone marl, brilliant chalky powder with bits, some yeastiness, baguette crust, brioche, toffee & butterscotch notes, almost a sweetish herbaceous quality, daffodils, white flowers set in greens with a nicely rounded, knitted, balanced, spot on tension and a 90 second, elegant finish that long sets on spice & volcanic. — 8 days ago
Somm David T
Independent Sommelier/Wine Educator
I need to start w/ a little preamble.

For me, Pessac-Leognan was a late comer Bordeaux region. The last one I gravitated to in my 26 yr Bordeaux experience.
Nearly all the previous 2000 Bordeaux’s I’ve had up to this point needed a lot more cellaring. Mostly 1st & 2nd Growths, some 3rd. This 2000 started lean…lacking depth & a bigger tannin profile. But that is not entirely uncharacteristic for older Pessac’s. It seemed slightly more late in its drinking window. It picked up weight in the decanter at 2 1/2 hours and then showed more weight & depth w/ my Ribcap.
This started elegant w/ soft Bordeaux characteristics. Beauty & elegance as I understand it in Bordeaux’s from this region and this kind of age. But lacked 2000 earthiness & depth. For me, this is a 3rd tier Pessac producer, my terminology. Not up there with Haut Bailly or Pape Clement and of course Haut Brion.
2000’s up to this point have shown great depth & deep characteristics. Most needing longer than anticipated aging.
This was beautiful, elegant but lean based on previous definitions. Early on it seemly felt like it was a drink up in the next 3 yrs w/o the steak. With a longish decant & steak, more 7-10 yrs.
The nose shows muddled to slightly stewy; dark currants, blackberries, black cherries, both plums to pudding, poached strawberries, black raspberries and haunting blueberries, red cola, dark chocolate, dry herbs, dry leather-tobacco, softened graphite, moist clay, hints of pepper, some mushroom notes, rich, darkish soils with dry leaves, steeped tea, limestone/sandstone, dry twig, dry pebbles-top soils with dark, red, withering flowers.
The palate shows beautiful elegance with nothing that bites back. Perfectly resolved velvety tannins. Ripe, juicy, somewhat ruby fruits. Yet, have slightly stewy characteristics. Dark currants, blackberries, black cherries, both plums to pudding, poached strawberries, black raspberries and haunting blueberries, red cola, dark chocolate, softly layered & even baking spices; clove, nutmeg, cinnamon & vanillin, mid, dark, Asian spices, dry herbs, dry leather-tobacco, softened, nearly sweet graphite, moist clay, hints of pepper, rich, darkish soils with dry leaves, charcoal, volcanic ash, steeped tea, limestone/sandstone, dry twig, dry pebbles, dry top soils with dark, red, withering flowers, near perfect acidity, well balanced w/ softened structure/tension, great length and an elegant finish that goes on and on and long sets on spice & clay.
Almost new cork and little to no sediment.
92-93 with a long decant & a rich, fatty steak-Ribcap. First taste after pouring into the decanter, 90.
Photos of; Haut-Bergey, Paul Garcin-Managing Director and Francois Prouteau-Cellar Master. — a day ago