Jamie Lauder

9.1

2020 vintage.
Originally planted in 1978, these are the oldest Riesling vines in British Columbia. The grapes come from a 2 acre north facing vineyard.
Bright, pale green gold colour.
Peach, petrol, wet rock, nectarine and white flowers on the nose.
Crisp, mouth watering acidity.
Lemon and lime rind. Slate, apricot pit, mandarin and white peach flavours.
The last bunches were harvested in late October only 12 hours before first frost and snow with whiteout conditions.
Old Vines Riesling is aged for 2 years in the bottle before release. — 2 months ago

Lee Pitofsky

9.5

The Bernard Boisson Vadot bottlings (particularly Genevrières) are all so good. I think the kids are not yet matching the quality of Bernard. Even the frost laden 2016 vintage is fantastic tonight, rich, textural and so vibrant with great depth at the core, racy citrusy acids and the perfect amount of attractive flinty reduction. Great bottle. — 8 months ago

S.S. Mandani

9.5

Velvet, crushed rose petals, blackberries, pine with frost upon it. What a rockstar bouquet.

Wow. Right up my alley. Well balanced. Fruit forward, sure, but the emphasis here is that undercurrent spice kick of star anise, black peppercorn, and nutmeg. All the right feels here. A brush of acidity, and just the right dryness to make you lick your lips. — 3 years ago

Karen Schwoerer

9.0

Peppery and savory — 5 months ago

Crystal Felix

10

Light bodied ice wine that touches the nose with citric acids, but engulfs the palate with sweetness on the tip of the tongue with florals and pear, apples, and apricot — 7 months ago

Stefan Dolhain

9.1

2017 vintage. A solid effort in a vintage that was unjustly slammed by the press. Little wine was made because of severe frost, but what was left was much better than 2013. Did a vertical tasting at this small Pomerol estate this morning and everything was up to standard with the exception of the 2013 that cannot hide some unripeness. 2018, 2016 and 2015 are all excellent, followed by solid wines in 2017 and 2014 , whereas the lighter 2012 and more rustic 2004 still offer nice Pomerol value. — 2 years ago

David T

Independent Sommelier/Wine Educator

9.4

I have mentally thought about doing this post for quite awhile. Opening this 2003 Verdignan brought on the appropriate moment. I am a believer in paying respects and it’s the basis of this post.

We learn to drink certain wines from the regions we live near or from the people we learn & enjoy wine with as we walk the road to understanding what we really enjoy. I started as an exclusive CA Chardonnay drinker for many years before moving on to nearly every varietal and regions offer. Next was Napa Cabernets which, led me to my true love, red Bordeaux. It was a bit of curve getting there but, once I had them with proper aging, I was hooked for life.

While my curiosity got me to Bordeaux wines, there one person that helped shape my Bordeaux palate and I agreed with more than anyone else’s, including every well known wine critics at that time and even today after spending 10 weeks learning from several Master Sommeliers on my way to passing the Court of Master Sommeliers exam and becoming a Sommelier myself. This person is Clyde Beffa Jr., Owner of K&L Wine Merchants.

Clyde has been traveling to Bordeaux for over 40 years and sometimes multiple times in a year. His palate and experience are second to none. Especially, when it comes to Bordeaux.

I owe him a lot. He taught me the importance of letting good Bordeaux’s age 20 years plus. What were the jewel value producers. Brought in Bordeaux wines direct from the Chateaus that had 10 years of bottle age and older. Bordeaux’s that critics did not like young but, he knew something special had taken place over time as he was tasting them much later in their lives and often. I bought and drank a lot of these wines. They also kept temptation at bay in me reaching for my too young and more expensive wines.

He is very kind and kind enough to allow me to travel with him & key staffers to the 2014 En Premier to taste what was a very difficult 2013 Bordeaux vintage. You can go to En Premier and then there is going with Clyde. You have all the key appointments, Chateau accommodations/dinners and taste somewhere around 1500 plus wines in 6 days. He is loved by the Bordelais and for good reason.

So, I dedicate this post to him. He is the one who told me to buy this little known 2003 Verdignan at the same “Affordable Bordeaux Tasting” I mentioned in my Chateau de Candale post on Friday. As of Friday, that was the wine of the tasting. Well…until I coravined this slowly over the weekend. This 2003 was under $25 and it is one of the very best Bordeaux’s I had in some time. As well, perhaps the best QPR in my over 20 years collecting wine. Clyde knew that day just how good it would become. He said, forget about this for 20 years. So, I am a little early here.

Clyde has recommended more great Bordeaux’s to me that most people don’t hear about, let alone try. He told me to buy the poorly reviewed 91 Pichon Lalande when he brought more into the store seven years ago Chateau direct. It was a very difficult vintage with spring frost, hail storm and a difficult growing season. He described as “Heaven in a Bottle” and It most certainly the case. To this day, Pichon Lalande is my favorite steak wine and the 91 is still my favorite vintage. I purchased a 3L from him recently that he brought in direct from the Chateau for my 60th next year. Can’t wait to open that with our good friends and celebrate.

As for the Verignan, the nose reveals; dark brooding & slightly bake fruits of; blackberries, black raspberries, dark cherries, black plum, some poached strawberries & haunting blue fruits. Black tea, forest floor with leaves, anise, limestone, moist clay, dry crushed rocks, dry stones, beautiful, mid intensity dark spice, dry tobacco, graphite, mixed dark berry cola, understated, well layered baking spices; clove, nutmeg, cinnamon & vanilla, dry herbs, mint with candied; dark, red, blue and purple florals.

The body is full, rich, lush, satiny with plenty of well rounded, soften tannins. The tension, structure, length and balance are excellent and will continue to improve. This will last another 15 years and beyond with proper storage. This is a very classic Bordeaux well balance in fruit and earth. It is sheer elegance on the palate. It’s why I love Bordeaux more than Napa and I love Napa Valley Cabernet. Dark brooding & slightly bake, ripe fruits of; blackberries, black raspberries, dark cherries, black plum, boysenberries, some poached strawberries & haunting blue fruits. Black tea, dark chocolate bar, touch of mocha powder, light caramel notes, Expresso notes, forest floor with leaves, anise, limestone, moist clay, dry crushed rocks, dry stones, beautiful, mid intensity dark Asian & Indian spices with just right amount of palate heat, dry tobacco, graphite, dry twigs with a little sap, mixed dark berry cola, understated, well layered baking spices; clove, nutmeg, cinnamon & vanilla, dry herbs/sage, mint with candied; dark, red, blue and purple florals. The acidity is round and nearly perfect. The long finish is, classic, elegant, well balance fruit and earthy Bordeaux that persists softly on the palate for minutes with just the right amount of spice.
This is a heady wine that you really think about as you slowly sip and it affects your whole body. Can’t wait to have another in five years.

Photos of; Chateau Vergignan in Medoc near St. Estephe, their vineyard that reveals where Bordeaux gets its earthiness, Owner Jean Miaihle who acquired the property in 1972 and a wide shot of their vines. — 3 years ago

Lee Pitofsky

9.6

A true unicorn never to be made again and whose quantities dwindle by the day, BBV Genevriéres which can be hit (really hit) or miss (advanced) is absolutely stunning tonight, disregarding the frost laden vintage and firing on all cylinders with massive concentration and killer floral and yellow fruit intensity that’s seamlessly balanced with layered minerality and racy citrusy acids. It wafts from the glass and the decanter with waves of ripe orchard fruit, popcorn, hazelnut and exotic spices. Texturally brilliant, with plenty of tension and serious length, terroir and producer shine in this beauty. A perfect BBV at EMP 🥳💫 — 5 months ago

Jeremy.Buss

9.2

Still hard to believe this is a Syrah! Feel like this is a combination of a Pinot, Merlot and maybe Syrah. Very limited pepper in this with tons of fruit-forward flavors. Highly recommend this and if you ever get to hear Doug Frost in person recommending this wine it is well worth it. — a year ago

Simon Gilligan

9.4

Appassimento dry racked - my first of this style. Rich and ripe, thick tannin but far from overdone, lovely savoury black olive, mild spice, nice grip and enough acidity to keep it in balance. Keeps me coming back for more. — 3 years ago