David T 
Château La Mission Haut-Brion
Pessac-Léognan Red Bordeaux Blend 2001
So, if it’s my birthday celebration, there is a juicy ribeye & some old(er) Claret.
My only disappointment with this bottle is as good as it is, there are better things still down the road.
The nose reveals classic Claret. There are earthy, funky fruits of; blackberries, black raspberries, dark cherries, black plum, baked strawberries with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets.
The body is medium full with rounded, nicely resolved, tarry tannins. The structure, tension, length and balance are really singing. It would be good to have another 2001 LMHB in ten years. While 2001 wasn’t a critically acclaimed vintage, I think LMHB over performed the vintage. As well, it followed a grand 2000 vintage which, handicapped it from the start. Ripe; blackberries, black raspberries, dark cherries, black plum, baked strawberries, bright cherries, rhubarb, figs, with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry top soil, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice with soft heat, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets. The acidity is excellent...like a gentle rain shower. The long finish is elegance defined, extremely well balanced ending in soft, round, dry, dusty tannins with beautiful spice.
Photos of; Chateau La Mission Haut Brion & estate vines, beautiful barrel room, pond & Roman columns and the back vow of the Chateau.
Please indulge me while I post some history on this grand producer. As much as I love the wine, I love the history & people that do the hard work to bring us such great wines.
Chateau La Mission Haut Brion is not quite as old as Chateau Haut Brion. However, they are opposite side of the road neighbors. La Mission Haut Brion dates back to the late 16th century. The property came into being after it was purchased by Jean de Pontac in 1533. US winery history is a baby compared to France.
In 1607, the estate changed hands. It was inherited by Ms. Olive de Lestonnac. What an inheritance!
In 1815, something rare happened. Chateau La Mission Haut Brion became the property of an American owner, the Chiapelle family. At the time, the family was already involved in the Bordeaux wine trade. In fact, they knew about the business as they had managed a myriad of different estates including Chateau Cos d’ Estournel.
La Mission Haut Brion continued to change hands until it was finally sold to another American family, the Woltner’s. Frederic Woltner purchased La Mission Haut Brion in 1919. The also became owners on Howell Mountain.
It changed hands one final time in 1983 when it was purchased by Domaine Clarence Dillon, the owner of neighboring, Chateau Haut Brion. They renovated the entire property, starting with replanting the vineyards which, was completed in 1987.
The 26 hectare vineyard of Chateau La Mission Haut Brion is planted to; 45.8% Cabernet Sauvignon, 43.8% Merlot and 10.4% Cabernet Franc. 3.5 hectares of vines are reserved for the production of the white Bordeaux.
To produce the red wine of Chateau La Mission Haut Brion, the wine is vinified in large, 180 hectoliter, temperature controlled, stainless steel vats and aged in 100% new, French oak for an average of 22 months. The annual production of La Mission Haut Brion averages between 6,000 and 7,000 cases per year. — 11 days ago
Dr. Konstantin Frank
Brut Finger Lakes Chardonnay Blend 2013
Saw this recently in the store and it made me realize just how long it been since I’d had anything from the Finger Lakes, let alone a sparkling.
This 2013 is a blend of Chardonnay, Pinot Noir & Meunier and was disgorged in October of 2018.
The nose reveals; green & golden apple, pear, ripe pineapple, lemon, lime flesh, white peach, tropical melons, vanilla notes, cream soda, nougat, butterscotch notes, honeysuckle, saline, smooth, soft chalkiness, volcanic minerality, fruit blossoms, yellow florals & spring flowers with mixed greens.
Good mouthfeel, nice mousse with just the right amount of richness. Green & golden apple, just a touch of apple cider, slightly, bruised pear, ripe pineapple, lemon, lime flesh, white peach, tropical melons, vanilla notes, cream soda, nougat, butterscotch notes, understated white spice, honeysuckle, saline, smooth, soft chalkiness, gritty volcanic minerality, fruit blossoms, yellow florals & spring flowers with mixed greens. Nice acidy for sparkling. The finish is well balanced & smartly polished, sliding into penetrating, heated, white spice as it long sets.
Delicious sparking wine.
Dr, Konstantin Frank was the 1st to plant Vinifera vines in the Eastern United States. Vinifera vines are the only vines used to make quality wine.
Photos of; Dr. Konstantinos Frank Winery & tasting room. Signage for many visitors photos, Fred Frank in the barrel room & Sunset over their vines. — 18 days ago
Stag's Leap Wine Cellars
Chase Creek Estate Cabernet Sauvignon 2008
Social distancing FaceTime dinner & wine with friends. It has been too long since we have gotten together. I did not take real-time notes as I normally do.
Stag’s Leap Wine Cellars has had up, down & up again periods in their history. However, one thing that I enjoy is the style of their wines after 8-10 plus years in bottle.
For me, the dead giveaway when you taste their wines blind are the beautiful coffee & expresso notes they show.
The body was full round, rich & just lush. Full spectrum of ripe dark fruits. Tobacco, soft leather, gentle graphite, dry top soil, nicely extracted expresso notes, dark & purple flowers. Excellent acidy, elegant, lush, well balanced fruit & earth that persists nicely.
Photos of, Stag’s Leap Winery estate, the swinging ball pendulum in their cellar, event room and tasting bar/room. — 3 days ago
Louis Roederer
Brut Premier Champagne Blend
The nose reveals slightly sour & bruised fruits. Bruised golden apple & pear, overripe pineapple, lemon meringue, green apple, lime zest/candy, melted, salted caramel, honeysuckle, white & yellow peach, brown butter, caramelized brown sugar, hints of mint, sea fossils, grey volcanics, whiff of white spice, vanillin, bread dough, yellow lilies, spring flowers with mixed floral greens.
The palate is rich, lush, round, a touch gluey & full. Nice mousse, micro-oxygenation, slightly sour & bruised fruits Bruised golden apple & pear, overripe pineapple, lemon meringue, green apple, lime zest/candy, melted, salted caramel, honeysuckle/honey comb, white & yellow peach, inside banana peel, brown butter, caramelized brown sugar, nougat, hints of mint, sea fossils, gritty, penetrating chalkiness, grey volcanics, some white spice with nice lighter heat, vanillin, bread dough, yellow lilies, spring flowers with mixed floral greens. Excellent acidy. The long, even, fresh, well balanced finish persists nicely and is delicious.
Nice bottle and well priced at $38 w/ deluxe gift box.
Photos of; House of Roederer, caves with A-Frames for the hand Riddlers, walk through tunnel and marquee Grand Cru vineyard. — 5 days ago
Tenuta Sette Ponti
Oreno Toscana Super Tuscan Blend 2011
Some IGT wine to pair with red meat sauce (Sunday Gravy) on Penne from Lilian’s Kitchen for my birthday entree.
The 2011 Oreno is a blend of; Merlot, Cabernet Sauvignon and Petit Verdot.
The nose as I poured it from the decanter had bright, brilliant, blue & purple florals. Ripe, lush & ruby; blackberries, blackberries, dark cherries, black plum, poached/baked strawberries, boysenberries & blueberry notes. Incense, savory meats, dark, fruit cola, anise to black licorice, dark spice, clove, nutmeg, cinnamon, limestone, dark, rich, black earth, dry crushed rocks, soft dry herbs, saddle-wood, not quite dry tobacco, leather, hints of graphite with dark, red, blue, purple flowers laid in lavender.
The body is, rich, round & just hits full. Still a shade early on opening. Needs another 3 years in bottle. The tannins are nicely round but, still show chewy tarriness...45-50% resolved. The tension, structure, length and balance are just hitting their groove. Ripe, lush, ruby & floral fruits of; blackberries, blackberries, dark cherries, black plum, poached/baked strawberries, boysenberries, raspberries as it opens (1-2 hours) & blueberry notes. Incense, savory meats, dark, fruit cola, anise to black licorice, dark spice with just touch heat, clove, nutmeg, cinnamon & hints of vanillin, limestone, just moist clay & top soil, dark, rich, black earth, dry crushed rocks, soft dry herbs, saddle-wood, not quite dry tobacco, dry underbrush, leather, hints of graphite with dark, red, blue, purple flowers laid in lavender. The acidity is round just about right. The delicious ruby fruit finish is, nicely polished, well balanced, a little flatter than I like and fall into gentle spice & round, slightly tarry & dusty tannins as it takes hold on the long set.
Photos of; Tenuta Sette Ponti, Merlot fruit nearly ready to be harvested, Owner- Antonio Moretti, who took over the estate from his father in the late 1990's. As well, was charged with fraud a few years back but, believe he survived those charges & Tenuta Sette Ponti vines. — 14 days ago
Hope & Grace
Napa Valley Malbec 2007
Still the best Malbec I’ve had.
Charles hit a grand slam with his 2007 Malbec.
I’m going to be lazy tonight, slow sip this bottle and really take it all in.
I’ll let my recent previous 2007 detailed notes stand.
Paired with BBQ Chicken. Marinated for 2 days well seasoned with some vinegar rather than the thick sweet style BBQ sauce.👌
10 barrels produced. 14.2% ABV. — 17 days ago
Caymus Vineyards
Napa Valley Cabernet Sauvignon 2008
The days when non Special Select Caymus was truly Caymus Classic.
The nose reveals, baked and slightly stewed, ruby, fruits of; blackberries, black plum, black raspberries, dark cherries, boysenberries & blueberries over the top. Dark, melted chocolate bar, dark, Indian/Asian spices, dark fruit cola, clove, nutmeg, cinnamon, phat vanilla, caramel, steeped, dark fruit tea, leather, tobacco, graphite, anise to black licorice, black, rich earth, dry, crushed rocks, dry stones, limestone/sandstone minerals, hints of rubber toy with dark, purple, red, blue candies flowers framed in violets & lavender.
The body is; thick, round, rich, ruby & lush. The tannins are round, sweet tarry, chewy and just starting the growth of adolescent teeth. The structure, tension, length and balance are in a near perfect place. This 08 has another 7-10 years left depending on how you like them and store wine. Baked and slightly stewed, ruby, fruits of; blackberries, black plum, black raspberries, dark cherries, boysenberries, raspberries on the long open & blueberries over the top. Dark, melted chocolate bar, dark, Indian/Asian spices with deep palate heat, dark fruit cola, clove, nutmeg, cinnamon, phat vanilla, caramel, steeped, dark fruit tea, dry & fresh herbs. leather, tobacco, graphite, anise to black licorice, black, light peppery notes, grilled meats, rich earth, dry, crushed rocks, dry stones, limestone/sandstone minerals, hints of rubber toy with dark, purple, red, blue candies flowers framed in violets & lavender. The acidity is round, nicely executed & holds the ABV of the last decade nicely. The very long finish is; round, elegant, ruby, ripe fruits that are well balanced fruit & earth, polish for days and sunsets in dusty tannins with a deep spice end which, is why I love Caymus Classic so much.
This is my 2nd to my last bottle of Caymus Classic (😔) unless I go search for more. Just misses 94.
Note: My definition of Caymus Classic is defined by vintages up to 2011. After the 2011 vintage, they changed the style of the wine with longer fruit hang time which, translated to more sugar in the grapes & a much sweeter wine.
Photos of; Caymus tasting bar/room, Owner- Chuck Wagner, the winery & photo signage and their garden tunnel at their tasting room. — 4 days ago
Krug
Vintage Brut Champagne Blend 2002
Now, this is a Champagne worthy of my last year in my current decade.
It’s not inexpensive but, there’s a reason for that.
From the moment I put my nose to the glass, I got a a sense of warm, inviting delicacy. There is; cream, soft ginger, fall green apples, mango, guava, slightly sour lemons, lime zest/candy, perfectly, ripe pineapple, white peach, green melons, lightly bruised pear, marmalade jam, as soft as white spice can be, grey volcanics, good chalkiness, vanillin, sea spray, lovely, melted caramel notes, yeast, bread dough to baguette crust, non funky cheese rind, toast, silvered almonds to nut skin with white & lilies, jasmine and spring flowers.
The palate enters like Tango dancers & cross-fades into ballet. Perfect richness, mousse & micro-oxygenation with gentle, absolute, perfect acidity. The minerality is fine, delicate & straight up in my wheelhouse. Cream, understated, melted butter, ginger, fall, Granny Smith apples, mango, guava, slightly sour lemons, lime zest/ peel/candy, perfectly, ripe pineapple, white peach, peach, tangerine, green melons, lightly bruised pear, some apple cider, marmalade jam, honeysuckle, herbaceousiness, a shade of mint, as soft as white spice can be, delicate, grey volcanics with limestone, good chalkiness, vanillin, sea spray, lovely, melted caramel notes, yeast, bread dough to baguette crust, non funky cheese rind, toast, silvered almonds to nut skin with, orange blossoms, white & lilies, jasmine and spring flowers. The long, amazing, well balanced finish is simply Mozart.
The 02 is a blend of 39% Pinot Noir, 40% Chardonnay & 21% Pinot Meunier. This bottle spent at least 12 years in Krug's cellars, receiving its cork in autumn 2014.
Photos of; the House of Krug, their very tall & countless stainless steel tanks they hold still wine(s), fermenting or library bottles in their caves & Krug Clos du Mesnil Vineyard. — 12 days ago
🥂🎂💕
Billecart-Salmon
Brut Rosé Champagne Blend
Actual birthdate celebration with some Burrata, Rocket, Prosciutto & Crostini’s.
My last year in my current decade. 😱
Paired with my 2nd favorite N/V Rosé Champange. We will have my favorite producer of Champagne on Saturday.
It’s a social distancing celebration under lockdown. Interesting times to celebrate in.
Bigger celebration, wines & dinner Friday.
Cheers! 🍾🥂 Stay safe out there! — 14 days ago
David T
Independent Sommelier/Wine Educator
Social distancing FaceTime dinner & wine with friends. It has been too long since we have gotten together. I did not take real-time notes as I normally do.
First, I have to say I am not the biggest fan of how the 2010 Napa vintage turned out over time. Not to say there weren’t some nice to very good wines made. For me, most of them lack depth & character over Napa’s better vintages.
Kolbalt’s wines from Coombsville are dark, very full & brooding. They pick late to the point of the skins just starting to shrivel. They are concentrated and when young show dark, rounded, sweet, tarry, thick tannins. But given their late fruit picking, they aren’t overly sweet or show hot alcohol from their elevated Brix’s level.
While the 2010 had softened, it was elegant & seductive on the palate but, it just lacked the complexity I have had in their better vintages. 2013 will be one for the ages after 10 years in bottle.
The 2010 showed a nice broad spectrum of fruit from dark, purple & blue. Nice round, mld dark spice, well balanced & layered baking spices, dark rich earth, limestone minerals, very good & round acidity. The finish was good showing nice, balance, texture with ripe, rounded fruits and persisted with mid dark spice without heat on the long set.
Photos of; Kolbalt’s Coombsville vineyard where they growth both Cabernet & a tiny amount of Sauvignon Blanc. Their SB is refreshing and very tropical in style. Cabernet fruit near harvest and our tasting back at the house with co-founder Kevin Carriker. — 3 days ago