Highly complex. The nose is rich and fruity with notes of toffee, plum, prune, raisin, and cigar box. On the palette, gingerbread, plum, raisin, violet, and cigar box. — 3 days ago
Best cognac! By Misel Toma... — 24 days ago
Not a Rose’ Retailer notes, Blend of 35-50 year old cognac One of the best Cognacs ever to hit K&L, the Navarre Veille Reserve is the pride and joy of importer and K&L friend Nicolas Palazzi, the man behind the K&L Faultline Cognac and Guillon Painturaud expressions. Nicolas has told me time and time again that of all the brandies in his stellar lineup of grower-producer spirits, the Navarre fills him with the most pride. That's probably because it tastes so damn good. Jacky Navarre is one of the last purists among the artisan cognac distillers. The fourth generation of cognac makers in his family, located in Gondeville since 1811, he takes care of his small Grande Champagne estate with a very basic rule, "Let nature do most of the work." With the exception of an ultra-rare, impossible-to-get aged release, Navarre only makes one Cognac expression - the Vieille Reserve. It's made with 100% Ugni Blanc, and Jacky distills the brandy on the lees. The brandy sees no sugar, caramel or boise, and no water is added at the end. The natural 45% cask strength is achieved through evaporation! There are few other Cognac producers who take such care with their product and the attention to detail shows through in the flavor. The flavors of the grape are not overpowered by caramel or nougat, but are allowed to shine alongside supple vanilla. The finish is incredibly rich and wonderful, loaded with barrel spice and toasted nuts, but delicate and almost haunting in its litheness. Amazing in every way.
— 2 months ago
Chocolate ganache nose sows lime zest and cedar, vanilla panna cotta, lemon tart, hazelnut, absinthe film, and orange rind across a semi-hot surface that resembles an exotic, forgotten cocktail; tea biscuit, lavender and creme caramel. An olfactory feast that endlessly inspires. Soft and warm palate with herbaceous thyme, chive, cilantro, basil afloat on vanilla-caramel, lemongrass, tea tree oil, bay, lemon zest, lime pith, and candied lemon. Cappuccino and bakers chocolate, spun sugar, dark brown sugar, apple blossom honey, treacle, baklava, pine nut, pecan, and coffee cookie. Most interesting is the layers of cascading flavors maintain their original impact while generously allowing the next to shine seamlessly. I have had this many times sans analysis, without fully appreciating its impeccable composition. A triumph! .
#chateaufontpinot #chateaufontpinotcognac #chateaufontpinotgrandechampagne #chateaufontpinotXO #cognac #grandchampagnecognac #premiercruducognac #xo #domainespfrapin #pfrapin #singlevineyard #singlevineyardcognac #estatebottled #bouteilleauchateau — 22 days ago
Delicious cognac! Nice, easy sipping. — 15 days ago
This is extremely youthful as a 1967 gets. Yet, it shows its elegant bottle age.
The nose reveals classic Valpolicella. Sour dark cherries, blackberries, black raspberries, raisins, stew plums, raspberries, poached/baked strawberries, rhubarb, bright fruit liqueur, Kirsch cherries, licorice/cola notes, cognac/brandy hues, touch of V/A-bandaid, dark, rich earth sandstone, fresh tobacco leaf, tomatoes with leaf, hints of sage, eucalyptus/mint notes, dry top soils, crushed rock powder, with fresh & withering; red, dark, blue and purple florals.
The body is; lush, rich, round & juicy. Excellent viscosity. Sour dark cherries dry raisins, dates, blackberries, black raspberries, stew plums, raspberries, poached/baked strawberries, rhubarb, bright fruit liqueur, Kirsch cherries, licorice/cola notes, cognac/brandy hues, touch of V/A-bandaid, dark, rich earth sandstone, river stone, fresh tobacco leaf, tomatoes with leaf, hints of sage, eucalyptus/mint notes, dry top soils, crushed rock powder, with bright, fresh & withering; red, dark, blue and purple florals. The acidity is flat out sick. The tension, structure, balance & length are a stunning rare treat with a wine of this age. The long, beautiful finish is; well knitted, polished and extremely elegant. It is true wire to wire
For the most part, the older Valpolicella gets the better it is!
Photos of; their barrel room, hillside vineyard, library & aging cellar & our Allen Brother’s Ribcap with Christina’s Potato Wedges & cooked carrots. — 10 days ago
Rich, sweet, one of a kind.
With fois s'il vous plait. — 17 days ago
40 year old vinrage! Just perfect!!! — 11 days ago
If you like piña coladas — a month ago
Allen Brothers Lava Cakes/Soufflé & 1977 Port. Pinch me!
Whenever I have wine this old, I always ask the people I share it with, what were you doing in 1977?
The beautiful thing about really old Port is how it softens all the edges & the elevated ABV. Smooth as silk.
This was a 375ml and farther along than a 750ml. The color was more Tawny than Port at this point. Wine on the leaner side. The fruits were; Thompson raisins, dates, figs, prunes, and some dried blackberries. Caramel, molasses, melted brown sugar, Cognac & Brandy presence, subtle wood shaving, nuts, butterscotch, graham cracker, dark withering flowers with beautiful acidity. The long finish was; rich, polished, well balanced, smooth and persistent for minerals.
If we had gone out for this dinner, it would have been $2500 plus tip & it wouldn’t have been this good which, is why we choose to cook rather than go out.
Cheese Course $25 pp
Salad $18 pp
Allen Brothers 6oz Ribcap $85 pp
Carrots $9 pp
Crispy Potato Wedges $12 pp
Soufflé $20 pp
Launois "Veuve Clemence" Brut Blanc de Blancs N/V Champagne $150
Glass of 2017 Pierre Boisson Bourgogne Blanc $25 pp
2018 Enderle & Moll Pinot Rose $75
1967 Bertani Valpolicella Amarone $625
2003 Chateau Lascombes $325
1977 Dow Port 375ml $275
Glass of Ruinart N/V Rose $35 pp
$2591 plus tax and gratuity
7 Hour Dinner
Nor would the music & ambiance been as good.
Interesting exercise penciling it all out.
Photos of; the boats used to transport Port from Douro to Oporto called a “Barcas”, grape stomping in a Lagare and our Allen Brothers Lava Cake/Soufflé. — 10 days ago