I’ve been awful at keeping tracking of what we’ve been drinking during COVID times...because it’s mostly been beer. ANYWAY, I’ll be better.
This is better than beer. To start, it’s barely barely pink. Completely gorgeous. It opens with the most incredible lighting acidity that resolves to pretty notes like rose water and a little astringent stemminess that is lovely. Get it if you can find it! — a year ago
1995, root beer color yet vibrant and complex. Figs and ripe plums with mandarin orange peel and hints of eucalyptus and camphor, at times reminiscent of a Pedro Jiminez, at other times more Sauternes like, but always its own . Never tasted anything quite like it I’ve had younger versions of this same wine that always seemed thin and watery, it seems that age is essential for bringing out this type of complexity. Just gorgeous and haunting. Just beyond comprehension. — a year ago
Fruity and tart but smooth, hint of salt and lots of guava, one of the more delicious sours I've had. — 2 years ago
The 2005 La Mondotte has softened considerably since I last tasted it a few years ago. Clean veins of limestone-infused minerality run through a core of inky dark fruit, showing just how distinctive this tiny Saint-Émilion property is. Crème de cassis, chocolate, new leather, licorice, spice, lavender and menthol open with a bit of coaxing. This modern, exotically lush Saint-Émilion is a real beauty. Magnificent. Tasted two times. (Antonio Galloni, Vinous, April 2021)
— 3 months ago
Glamour photo shoot for this amazing hazy IPA (and for @Ron R , our Delectable IPA ambassador). First time I had this Hazy Mosaic was in the brewery’s hometown of San Diego, and I instantly fell in love. Very thankful I can acquire it locally here in Houston. Juicy, fruity, voluptuous, floral, smooth. — a year ago
Excellent. Ripe and modern with dark red fruits, dried earth and spice. I’ve said it a million times but under $30 this is one of the best world class wines on the market. It competes with $50-100 st emilions. Better than anything you can find in California under $50 — a year ago
Since we can’t leave our house because the air quality is so bad from the fires near us & there is still the whole Covid-19 thing raging in California, we thought we’d open a bottle of Champagne & forget about the real world for awhile. This Jacquesson Cuvée 742 is a welcome break. Like Napoleon, we drink Champagne in good times & bad.
Seems the 2020 Napa vintage is also in more peril of smoke taint than 2017. At least in 2017, most of the fruit was picked. Presently, none or very little is picked. Maybe some Chardonnay is in. Not exactly hearing good news at this point. TBD soon.
The nose reveals slightly more oxidative notes than we prefer in our wheelhouse but, still very nice. Bruised; green & golden apple, Bosc pear. Lime & lemon pulp, overripe pineapple, overripe tropical melons, cream soda, white spices, touch of oyster shell, sea fossils, saline, bread dough, yeasty notes, baguette crust, grey volcanics, light dry herbal notes. limestone/sandstone, root in root beer, spring flowers, yellow florals in mix greens.
The palate is, round, rich, ripe and lively with micro-oxygenation. Bruised; green & golden apple, Bosc pear. Lime & lemon pulp, overripe pineapple, overripe tropical melons, dried apricots, cream soda, cream, white spice with soft heat, touch of oyster shell, sea fossils, saline, bread dough, yeasty notes, baguette crust, excellent, soft, powdery chalkiness, grey volcanics, light dry herbal notes. limestone/sandstone, root in root beer, spring flowers, orange blossoms, yellow florals in mix greens. The acidity is near perfect with nice crispness. The long, gentle finish is; elegant soft, well balanced with excellent polish and persists for days.
This will benefit from another 3-5 years in bottle.
Photos of; Jean Hervé Chiquet who joined Jacquesson family business in 1978, House of Jacquesson, one of their Grand Cru vineyards and cheese platter etc. to get the evening started. — a year ago
Black opaque. Sponge-y headed with a cap of mostly smooth, cappuccino cream glossing. The beer sighs as it pours. Coffee and espresso scents entwine with vanilla, malty chocolate, basil, dark toast, grilled oak, and grilled marinated mushroom. Heavy coffee entry with burnt white sugar, toffee and dark roasted, brittle arabica, soy sauce, bitter notes from peppercorn and roasted pecans, but just enough dark caramel to sweeten it slightly, 100% dark chocolate; drops smoothly in swallow, then surfaces with bitter coffee oils on the finish always remembering its oak. I am very surprised that I have not rated this one yet, as I have had it many times. Now I can say I took a shot/stab at it and drowned the day’s sorrows in its dark robes. — 2 years ago