Somm David T

Independent Sommelier/Wine Educator

9.4

I’ve had a number of PC 96’s over time, none quite this good. The fill line & cork perfect. Very little sediment. Some bottle neck tannin burn. For me, Pontet Canet didn’t really hit its consistent, quality stride until 2005. Doesn’t mean they didn’t make a few beauties before then. Pontet Canet is proof that the 1855 Bordeaux Classification needs to be redone. Unlikely it will in my lifetime.

This 96 maybe just short of its precipice. Stylistically a little better than 94.

The nose reminds me of everything I love about older Bordeaux. Dark core of currants/cassis. Ripe, floral; blackberries, dark, baked cherries, sweet, black plum, poached/strawberries, raspberries, hints of baked rhubarb & blueberries, mixed berry cola. Sweet forest floor w/ leaves, sweet mushrooms, sweet led pencil shavings, steeped tea w/ hints of fruit, charcoal, dry tobacco/leather, some dry herbs, withering dark, red flowers, red roses with violets.

The palate is also everything I love about older Bordeaux. Dark core of currants/cassis. Ripe, floral; blackberries, dark, baked cherries, sweet, black plum, poached/strawberries, raspberries, hints of baked rhubarb & blueberries, mixed berry cola/red vines. Everything I understood the first time standing in the estate vineyard of Pichon Baron. Tasting limestone, dry river stone, dark, rich soils with dry leaves, dry stems. In fact, I’ve tasted vineyards soils everywhere I have been in every world wine region. Basically, everywhere in the wine world that has reliance. Many multiple times. Sweet graphite, steeped tea w/ hints of dark fruit, understated, layered baking spices-clove, nutmeg, cinnamon and vanillin, dark cocoa, dark exotic spices, some anise to black licorice, charcoal, dry tobacco with ash/leather, some dry herbs-safe/bay leaf, limestone, dry river stone, dry crushed rocks, dark, rich, earth with dry leaves, dry topsoils, dry stems, withering/dry dark, red flowers, red roses with violets, excellent, rainfall acidity with an extremely well balanced/structured/tensioned, great length and an elegant finish that lasts minutes and falls nicely on dry earth and dark spices.

A very, very slow roll with my Ribcap. Definitely better with the steak than on its own.

This bottle tells me this 96 has plenty of good drinking ahead, another 8-10 yrs+.

ABV is 13%. Disappointing it ever changed. — a day ago

Somm David T

Independent Sommelier/Wine Educator

9.3

The Penultimate is made from the young wines vs a deselection of their Promontory fruit.

The one thing I always notice about young vines is they don’t necessarily bring depth to Cabernet, yet they do bring amazing floral qualities.

Wine showed nicely ripe, lush fruits, has a more understated quality of excellent dry herbs & beautiful earthiness that come out in their Promontory wines. But this is a well crafted wine that will add a point or two in another 5-7 yrs and drink will for another 7-8 yrs.

Tasted at the winery 1/14/25.

This 17 was unaffected by the fires as they were finished harvesting before the fires began. I always recommend cross referencing a producers harvest dates and dates of the fires. You will find some good wines and well priced at retail or the secondary markets because many will write off the entire vintage under those circumstances. Cross reference & you’ll find you’re rewarded. — 2 days ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Nice by the glass Pinot 100% Meunier. Although they label definite it as Brut, it is only 2g dosage making it technically a Nature.

Nice light effervescence/mousse, micro oxygenation. Red & golden apples, apricots, blood orange-orange citrus blend w/ rind, light lime/lemon, ginger-ale to understated ginger notes, bread dough to baguette crust, slivered almonds, grey volcanics, sea fossils/spray, graham cracker crust, decaying lilies, withering white roses, nice lively acidity, excellent balance, nice tension/structure, with a nicely polished fished that lasts 90 seconds and lands on soft minerality. — 3 days ago

Somm David T

Independent Sommelier/Wine Educator

9.2

The last of the Jasper Hill Champagne Washed Harbison-limited production. Enjoyed it last week with the 17 Jean-Paul & Benoit Droin Mountains Chablis, though I’d try with a coravined glass of 22 Domaine De La Galopiere. Good by not quite as good of a wine pairing as JPD.

The palate shows nice, thick viscosity & waxy paraffin. Sour to tart Meyer lemons, apricots, green & golden apples, lime zest, some light, overripe pineapple syrup, yellow peach, yellow melon, marmalade with fruit bits, heather honey, pronounce melted caramel, saline, grainy chalkiness, grey volcanics, sea fossils, hints of flint, notes of mint, mid tone white spice, limestone, dry crushed rock, dry river river stone, some lightly burnt sugar, yellow lilies/flowers, spring flower bouquet with greens, excellent, round acidity, very good; balance, structure, tension & length with an elegant, lush finish that lasts minutes and falls on caramel, honey and beautiful minerality. — a day ago

Somm David T

Independent Sommelier/Wine Educator

9.7

Tasted at the winery with DJ Keplinger on 1/14/25. It was the second day they moved their tastings from their tasting room on Franklin to Arrow & Branch. Hellen made two or three of their past vintages and still have a relationship.

I think the day before I was headed there @Paul T, Missing My Beautiful Wife 24/7 sent me a bunch of scores Jeb had given a 💯 and or 98/99’s. This one Jeb had given a 💯 and many other Keplinger wines 98+.

I really like Hellen’s craft here and at; Kerr, Carte Blanche and Bryant when she was crafting those wines. But I am hesitant to give any wine a perfect score. I have found only 4 in tasting an estimated 25k plus wines over my wine life. Many of those I wrote detailed notes.

While this 23 really grabbed my attention at first sip, hard to say it merits a 💯. Will it add a point or two when it has had the right bottle evolution? Sure. It is just not there today. There 23 wines have not even received their labels. This one because of the embossed front is applied by hand. They will start shipping this one and the RBK in March.

It fruits are glorious from mid-dark reds & blueberries. The mouthfeel excellent as is the tannin structure. Helen is very adept at creating wine you can drink young and will improve over 20 yrs. It showed soft earthiness, spice, layered baking spices, fresh, soft tobacco/leather. Dark flowers to violets, grand acidity and a very refined, elegant long finish that lasts nearly two-minutes.

Also tasted:

- 23 RBK named after her father or grandfather. I can’t remember. It was as well excellent, 96-98.

- 22 Oakville Ranch that was very good as well, 95-96.

Both of these did not show their true self’s until I went back to them at the end of my tasting. They absolutely blossomed with time in the glass.

I forgot to take photos so I went to the web. Photos of Arrow & Branch & Helen & DJ Keplinger.

Enjoyed my nearly two hours with DJ. Salt of the earth kind of gentleman. — a day ago

Somm David T

Independent Sommelier/Wine Educator

9.3

A stop for Sofia & I in 2015.

Tempranillo with this age is so soft, elegant and even a tad sweet for such a rustic varietal. This bottle has been well stored acquired from a distributor. Very little soft, mushy sediment and no bottle neck burn. Perfect fill line.

It glides onto the palate. Ripe; sweet to tart/sour cherries, rhubarb, brambly blackberries/black raspberries, baked plums & strawberries with some me hovering raspberries/blueberries. Dry-tobacco-stems-leather-top soil-crushed rocks-understated herbs-sage/bay leaf, haunting spices, incense, balsamic, sweet, mid tarriness, dry tomatoes w/ leaf, dry; dark red flowers-roses, rainfall acidity, well balanced, soft structure/tension and elegant finish that lasts 90 seconds and falls on dry earthiness & flowers.

This picked up weight as it decanted & with the Bavette Steak w/ Chimichurri Sauce. — 3 days ago

Somm David T

Independent Sommelier/Wine Educator

9.0

A 375ml Brut I’ve had awhile. I drink primarily Extra Brut these days. While it is just over 8g dosage, it doesn’t seem as sweet as some other lower dosage Brut’s I’ve had here & there lately. Doesn’t mean I don’t wish it was less sweet.

Trying it with a little Companion Bakery-Light & Fluffy Sourdough. Sampling the Promontory Olive Oil I was gifted at the Winery Wednesday. I’ve had really good Olive Oil’s from/in Italy & Spain. Theirs holds it own nicely. Smooth with a perfect soft kick at the end. Poured a splash of Tondo Balsamic from Tuscany. Wonderful stuff.

The palate shows; green & golden apples, some yellow & white stone fruits, lime & lemon pulp w/ zest, green melon, kiwi & light green melon, the fruit bits in marmalade, honey notes, soft caramel, vanillin, ginger ale, hints of mint, yeasty note to baguette crust, grey volcanics, white spice, nice chalkiness with tiny bits, limestone, sea spray/fossils, yellow flowers/lilies, spring flowers with greens, well balanced/knitted with a round, elegant, polished finish that lasts 90 seconds that lands on mid intensity spice & minerals.

Blend of 2019-20. Disgorged 12/22. — a day ago

Somm David T

Independent Sommelier/Wine Educator

9.7

Rick Stiles who hosted me is not only quite knowledgeable of Promontory, he also has an extensive career in the wine trade. He was nice enough to ask me if there was another vintage I’d wanted to taste. Given that he asked, I told him I really love the style of the well made Napa 2018’s. Then poof, we were tasting their 2018. At the conclusion of my tasting he also presented me a gift of the oil olive they make. Looking forward to trying it this weekend.

As for their 2018, it, like many 2018’s are showing very well at this point. This will benefit from another 5-7 plus yrs of cellaring and its window closes out around 2045-50.

The mouth entry is glorious. Rich, lush, ripe dark & red fruits, delicate tannins, soft everything; earth, mocha, dry herbs, spice, licorice dark chocolate, violets, perfect acidity extremely well balanced, soft tension & structure with an excellent long finish that lingers minutes.

Add another point or two when it hits it precipice.

Rick and I tasted their 2023 from oak vat. It is excellent and will merit a 💯 points from likely all or most critics. The 23 will remain in vat until June and then released for purchase in 2027.

Tasted at the winery 1/14/25. — 2 days ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Tasted at the winery 1/14/25.

I did not take realtime notes. However, while this shows some nice fruit and drinks easy, it was simply not up the with their better vintages. It lacks some of the complexity I’ve tasted in their other vintages.

The one thing I do enjoy about the Promontory is they do not use new wood. Their wines don’t show much wood at all. Their Cabernets begin their journey in half small-medium oak vats and the other half in concrete. Then, moved into large oak vats that are reused vintage in vintage out for about two decades. The elevage is generally around 36 months in Austrian oak…time in oak can change depending on the what the season brings. Then, held back roughly another year before released.

This 17 was unaffected by the fires as they were finished harvesting before the fires began. I always recommend cross referencing a producers harvest dates and dates of the fires. You will find some good wines and well priced at retail or the secondary markets because many will write off the entire vintage under those circumstances. Cross reference & you’ll find you’re rewarded. — 2 days ago

Somm David T

Independent Sommelier/Wine Educator

9.5

Fruit is brighter, more brilliant than many other 21’s I’ve had. Texturally & fruit-wise senses more like the 23’s I’ve had. It’s gorgeous. Again, needs a decade or more in the cellar.

Round, lush, creamy blackberries, black raspberries, dark cherries, both plums, poached strawberries, dry, crushed rocks, limestone powder, nice balling spices, caramel, mocha, dry herbs, dry tobacco, lead pencil, dry river stone, leather, melted, dark chocolate, dark spice, fresh & withering dark flowers, red roses, nice round acidity, well balanced, bigger tension & structure, excellent round, excellent finish that last minutes and lands on spice, wet clay and Christmas cake. — 3 days ago