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Rich and Bold
Grower Champagne
Pizza
Classic Napa
Etna Rosso
With Goat Cheese
Tawny Port
Skin Contact
Unicorn
1982 Bordeaux
Acidity
Hops
Oaky
2010 Chablis
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David T Influencer Badge

Sommelier

4474 wines • 694 followers • 21 following

Laurent-Perrier

La Cuvée Brut Champagne Blend

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David T

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Independent Sommelier/Wine Educator

9.1

Always a refreshing starter & excellent QPR. — 2 years ago

Andrew, Bob and 31 others liked this

Pierre Paillard

Les Parcelles Bouzy Grand Cru Champagne Blend

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David T

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Independent Sommelier/Wine Educator

9.3

Haven’t been able to get this since winter. So good for the price point, $40 ish. Good to be able to get this locally again.

Ripe, juicy pear, green & golden apples, pineapple, white stone fruits, touch of cider, sea fossils, limestone, grey volcanics, yeasty bread, baguette crust, caramel, yellow lilies, spring flowers, acidity is perfect with length, balance & smartly polished for days.

Great on both ends, cheese & shortbread cookies.
— 2 years ago

Ron, Severn and 31 others liked this
David T

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@Jay Kline Spot on.
Ron R

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From the same family as Bruno? If so, I love his stuff…
Jay Kline

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@Ron R If they are, it’s not close relation. Bruno is also much larger. Regardless, styles are different. Bruno is rich and decadent. Pierre is racy yet polished.

Château Grandis

Cru Bourgeois Haut-Médoc Red Bordeaux Blend 1997

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David T

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Independent Sommelier/Wine Educator

9.1

So, the owner of K&L Wine Merchants - Clyde Beffa has made a living finding good 1997 Bordeaux’s after the fact in a difficult vintage. It is these kinds of buys ($17.99) that have keep me from opening other more prestigious wines too early in my early years of collecting. He still bats 1000.

If you always open your wines too early, let this be an opportunity to try wines on their longer evolution. You won’t be sorry.

Snap peas & zucchini from the garden this week.

Excellent with the rib covers steak.

You simply cannot equate a 9.1 24 years old Bordeaux to a 9.1 Bordeaux to a young one. The complexity, integration & nuances take precedent. Not a fair race.
— 2 years ago

Severn, Eric and 19 others liked this
Peter van den Besselaar

Peter van den Besselaar Influencer Badge

Fine description. And valuable advice.
Ron R

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Who’s the chef here???
David T

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@Ron R when home, always me. If at friends, we always share responsibilities.

Williams Selyem

Sonoma Coast Pinot Noir 2002

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David T

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Independent Sommelier/Wine Educator

9.3

Not exactly pizza wine but, I bought six bottles of this 02 Williams Selyem for $35-$36 w/ tax & fees recently on the secondary market. I have enjoyed a number of their 02’s for many years…such a great Pinot Noir Sonoma vintage. Especially, for WS. I feel for the seller who actually barely might have broke even or even lost a couple of bucks on this sale after fees.

Still spectacular after 18 plus years in bottle. She is still strutting her stuff.

Visually you look at the color in the glass, it’s silty & cloudy.

The body is ripe, rich, smooth & shining integration. The fruits bright, somewhat candied, floral & showing shades of stewed. Blackberries, black raspberries, dark cherries, cherries, poached strawberries, pomegranate juice, slightly dry cranberries, raspberries with singing purple & blue fruits as it sets. Some dark, rich, dark forest floor with dry leaves & twigs w/ tree sap, vanillin, nutmeg, cinnamon, dark spices, notes of dry herbaceousness - bay leaf, sage & marjoram, black licorice, mixed berry cola, powdery limestone & dry rocks, just a hint of pepper, grilled, savory meats, fresh tobacco leaves, red, blue, dark flowers laid in a field of violets. The acidity is like a spring shower. The finish is rich, ruby, well knitted & balanced with length & polish for days.

Its subtle knock, a touch hot at the beginning with it fading in the second glass.

The 02 is singing with another 3-5 years of good drinking ahead. It’s new world with Burgundy threads.

For me, this WS Pinot Noir is seriously peaking. Best bottle of the 02 WS Sonoma Coast I have enjoyed over the 12-15 bottles I’ve had.

Definitely pushing 94. I stole these amazing bottles. Thank you universe.
— 2 years ago

Deborah, Vanessa and 15 others liked this
Eric

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Cool
Severn Goodwin

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Yes, thank you universe. 👍

Château Potensac

Médoc Red Bordeaux Blend 2005

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David T

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Independent Sommelier/Wine Educator

9.3

I had a number of 1997’s of this late. A good wine & value in 97’s courtesy of Clyde Beffa. 2005 such a splendid vintage and still youthful.

Decanted around 11:45a today, poured around 8:30p with an Allen Brothers Ribcap and it is simply velvet in the mouth.

Recent spilt auction purchase with
@Paul T- Huntington Beach for $35-$36 a bottle…in OWC. From the same Technical Team as Leoville Las Cases. Different terroir but, excellent experience.

Excellent, ripe candied fruit of; blackberries, black raspberries, dark cherries, both plums, raspberries, baked strawberries, dark spices, black licorice core, mid & dark colas, river stone, limestone alluvials, dry crushed rocks, dry tobacco, leather, saddle-wood, dark, rich, forest floor with dry leaves, some tree sap, tea leaves, soft, round, fresh herbs, dark, fresh & withering florals that are; dark, red, blue florals framed in violets & lavender. The acidity is excellent. The finish has length, balance, polish for days that falls on excellent soft earthiness.

2007 Bordeaux’s are already following suit as the 97’s in a lot of cases…only better. Value vintages in Bordeaux if you go looking.
— 2 years ago

Shay, Martin and 29 others liked this
David T

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@Severn Goodwin Seared infra-red :30 seconds a side which gives it just the right char with its rich fatness. Seasoned with coarse garlic salt, coarse black pepper & Whole Spice brand “Napa Valley Rub.” Perfection!
David T

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@Severn Goodwin Finished with fine pre- charred wood on “The Green Egg.”
Severn Goodwin

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@David T 🤤🤤❤️❤️

Château Latour

Les Forts de Latour Pauillac Red Bordeaux Blend 2000

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David T

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Independent Sommelier/Wine Educator

9.5

Had this in an early stage. Dark w/ lots of black licorice. Completely different wine tonight. This is what I look for by waiting on wine.

The nose shows floral, ripe, bright, slightly candied fruits of; dark cherries, blackberries, black raspberries, black plums, poached to baked strawberries, raspberries, powdery lead pencil, dark, rich forest floor w/ leaves, dark & mid spices, black licorice, mixed berry cola, cinnamon, nutmeg, vanillin, soft leather, fresh tobacco, dry, crushed limestone, river stone, dark, red, blue florals framed in violets.

The mouthfeel is gorgeous. The palate shows its relationship w/ its big brother. The length & balance are excellent. Integration is finally showing like a non stubborn 2000 or one that is finally ready. Floral, ripe, bright, slightly candied fruits of; dark cherries, blackberries, black raspberries, black plums, poached to baked strawberries, raspberries, powdery lead pencil, dark, rich forest floor w/ leaves, dark & mid spices, black licorice, mixed berry cola for days, cinnamon, nutmeg, vanillin, soft leather, fresh tobacco, dry, crushed limestone, moist grey clay, river stone, dark, red, blue florals soaked in violets. The acidity is full warm spring day. The well knitted & balanced finish stuns. Starts fruit forward, cola that fall onto earthy perfection.

Elegant, complex wine candy w/ a 3 1/2 hour decant.

Cheers to the King of steak - Allen Brothers & the King of Cabernet - Latour.
— 2 years ago

Jay, Bob and 29 others liked this
Joshua Fisher

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Do you think these second label First Growths are the way to go for the poor man?
David T

David T Influencer Badge

@Joshua Fisher in good vintages, definitely. Depending on your budget, in grand vintages, maybe…at least a few for sure.

Billecart-Salmon

Brut Rosé Champagne Blend

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David T

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Independent Sommelier/Wine Educator

9.3

It’s 1/2 bottle n/v Billecart evening.

This is a more appropriate color of rose for the Rosé color of this champagne.

My go to n/v Rosé Champange for a number of reasons…quality & 1/2 bottle availability are right up there.

Blood orange, black cherries, Rainer cherries, lean strawberries, pomegranate juice, hints of raw rhubarb, grainy, grippy, sharp chalkiness, crunchy volcanics, limestone, sea fossils, baguette crust, deep white spice, orange lilies, peach roses, excellent, lively acidity with a rich, well balanced smart finish that starts clean, ripe fruits falling onto perfect minerality.
— 2 years ago

Alex, Dick and 26 others liked this

Williams Selyem

Sonoma Coast Pinot Noir 2002

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David T

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Independent Sommelier/Wine Educator

9.4

17 years in bottle & it is in perfect form. Excellent with vinaigrette salad w/ caramelized walnuts & dried dark cherries. — 2 years ago

Vanessa, Eric and 29 others liked this

Caymus Vineyards

Napa Valley Cabernet Sauvignon 2007

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David T

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Independent Sommelier/Wine Educator

9.4

For steak dessert, 2007 Caymus Classic. Chuck, why oh why, did you change the original styling of this wine? 🤦‍♂️

I ran out of my cellared Caymus Classic. Classic is pre 2012 vintage. In 2012, it was changed to a highly marketable consumer friendly wine syrup that drinks well early for some. I can’t palate it.

I recently went to the secondary market and found some beautifully stored 2007. Missed it.

The nose reveals, stewed & candied; blackberries, black raspberries, both plums, black cherries, poached strawberries, raspberries, boysenberries, full scorched earth, grey clay, potpourri, dark under stated ambers, dark, moist forrest floor, dry sage, notes of Worcestershire sauce, eucalyptus with withering; dark, red, purple flowers.

The mouthfeel is glorious with balance & length. Ripe fruits of; stewed & candied; blackberries, black raspberries, both plums, black cherries, poached strawberries, raspberries, boysenberries, blueberries hovering over all the rest, scorched earth, dark spice with subtle yet punctuating heat, nutmeg, clove, cinnamon & vanillin, dry crushed, limestone rocks, grey, mud clay, potpourri, dark under stated ambers, dark, moist forrest floor, oak char, expresso, black licorice, dry sage, notes of Worcestershire sauce hues, eucalyptus/mint with withering; dark, red, purple flowers. The acidity is a rushing, spring mountain river. The length, balance fruit & earth, elegance, polish would captivate most any discerning palate.

Chuck, I think you should make both Caymus Syrup & Caymus Classic again.

She is at the tail end of her precipice.
— 2 years ago

Eric, Severn and 30 others liked this
Eric

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Word
Severn Goodwin

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Wine concentrate? Needs dilution.

Ruinart

Brut Rosé Champagne Blend

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David T

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Independent Sommelier/Wine Educator

9.2

Another go to n/v Rosé Champange because of quality & availability in 375’s. Although, most people think their recent price increases are unwarranted. In large part, I agree. They just haven’t passed my threshold.

Lots of strawberries, black cherries, blood orange, uncooked rhubarb, blackberries, peach, Rainer cherries, loads of white spice w/ heat, sea fossils, dry yeast, some bread dough, weighed, crispy, crunchy minerals, excellent, powdery chalkiness, red flowers & both pink & red rose, lively, crisp acidity, great length and balance with polished, ripe fruits and falling onto pronounced minerality on the long set.

The bottom photos tell you all you need to know as to why the region of Champange is so excellent. Not many places in the world have that kind of chalk & for me, that’s what makes them special.
— 2 years ago

Shay, Aravind and 20 others liked this