We were suppose to be in Napa this weekend. Sadly, no one should be in Napa/Sonoma except Firefighters and first responders. However in lieu of; the Sodhani party, appointments at Beau Vinge, Mark Herold & a steak at Cole’s Chop House, what the next best thing? #STEAKANDCLARETNIGHT at home in the backyard. This 86 was amazing with my ribeye. The kind of pleasure that causes great pause and rolls the eyes a bit. On the nose; menthol, eucalyptus, dry herbs, soft ripe blackberries, dark cherries, strawberries, baked plum, perfectly stated baking spices, stones, soft unstated spice, clay, rich dark earth, touch of black cherry cola and fresh & dark florals. The palate is heaven as it coats. The body medium full, layered and the tannins are nicely resolved but not completely...still a fair amount of life in this bottle. I’d say it’s still around it’s peak. The fruits are ripe and still fresh. Blackberries, baked plum, dark cherries, strawberries, dry cranberries, hues of blueberries, black cherry cola, sweet darker spice, vanilla, clove, nutmeg, cinnamon, dark rich earth, dry stones, tobacco, suede leather, dry clay, menthol, eucalyptus, touch of dry herbs, fresh & dry dark flowers, beautiful, round acidity, perfect 12.5% alcohol and a long, even, elegantly balanced with beautiful structure, tension & length that’s lasts two minutes. It’s in a really excellent spot. 9.6 with the ribeye and 9.4 on it’s own. Photos of; an aerial shot of Chateau Canon, owners Alain and Gerard Wertheimer who made their first big money on Chanel, own Rauzan-Segla and are worth just under a paltry 10 billion, their barrel room and their Saint-Emilion vineyard. Producer notes and history...Chateau Canon is a premier cru with a history of fine vintages. This Saint-Emilion property has long been recognised as one of the best in the appellation. It is believed that Canon was named after Jacques Kanon, the naval officer who bought estate in 1760. He built the château here and surrounded it with plantings solely of vines...a rare agricultural practice at the time. However, he then sold the estate to a Bordeaux négociant just ten years later. In 1919 it was purchased by the Fournier family, who owned the property until 1996. When they sold it to the Wertheimer family, owners of Chanel and of Rauzan-Ségla in Margaux it unfortunately had some serious problems. The cellars were contaminated with TCA, the chemical compound which causes cork taint. Many of the vines were infected by viruses and in need of being replaced. As well, part of the vineyard above the quarried cellars had subsided. Fortunately the Wertheimers had the money to fix these issues and a manager, John Kolasa with the skills. The first decade of the 21st century saw Canon begin to regain its reputation once John Kolasa retired and Nicolas Audebert at Rauzan-Ségla took over. The substantial estate covers 22 hectares on Saint-Emilion’s famous limestone plateau close to the town. The vines have an average age of 25 years and are generally planted with a southerly or south-westerly exposure. 75% of the vines are Merlot and 25% Cabernet Franc. After the grapes are hand-picked, they are fermented in traditional cone-shaped vats, before spending 18 months ageing in oak barrels, 50% new and 50% used. — 6 days ago
Another gorgeous bottle of Gloria. The nose is intoxicating in and of itself, with perfumed notes of cedar, mint, anise, field berries, and flowers. The palate is still a bit austere, but not enough to turn me away.. beautiful texture, soft red fruits, some minerals, and a seamless finish. Gloria continues to impress. — 6 days ago
In looking for some older photos, I ran across photos of the 14 En Premier. Since I wasn’t using Delectable then, I thought I’d take the opportunity to share a story and some key Bordeaux history. One night during the En Premier, we went to dinner with the Director of Chateau Latour, Frédéric Engerer at Lion d’ Or. Frédéric reached into their library cellar and pulled; a 78 & 90 Grand Vin, 99 & 03 Forts De Latour and a Mag of 67 Grand Vin. Overall score is an aggregate of the evenings wine. Certainly one of the best nights of food & wine in my life. However if you go to Lion d’ Or, read the menu carefully as they cook with every part of an animal. Oh...the menu is all in French. So, ask for assistance if you struggle with French. While remembering this night, it got me thinking about another piece of Bordeaux history I thought I’d share for those that might be unaware. Did you know we have the Dutch to thank for making these wines possible? Here are my historical and producer notes... the earliest history of Bordeaux dates back to the Romans in 60 B.C. They were the first to plant, cultivate and make Bordeaux wines. They referred to the area as Burdigala. The Bordeaux appellation was perfect for cultivating grapes for wine. It offered the unique combination of the right soil for growing grapes used in the production of wine coupled with easy access to the Garonne river, which was needed to help ship the wines. The marriage between King Henry and Eleanor made sure Aquitaine, which included Bordeaux, was owned by England for over 300 years, coinciding with the conclusion of the hundred years war; which really lasted 116 years and ended in October 1453. By the time the Hundred Years War had finally concluded, Bordeaux wine had already been discovered by British wine lovers! In fact, Richard the Lionheart, the son of Eleanor and Henry II made Bordeaux wine his everyday beverage. The Bordeaux wine buying public agreed saying, if Bordeaux was good enough for the King, it was good enough for all loyal British wine lovers. From that moment forward, the Bordeaux wine trade began expanding. Bordeaux wine continued taking on more importance in trade with England. Twice a year, just prior to Easter and Christmas, several hundred British merchant ships sailed to Bordeaux to exchange British goods for wine. The next major event for the Bordeaux wine trade took place when the Dutch needed to build roads to make it easier to transport goods/wine throughout the region. The Dutch, along with the British were major purchasers of Bordeaux wine. They needed their Bordeaux wine to be delivered more quickly, before it spoiled. Their short-term answer, the Dutch merchants came up with was to burn sulfur in barrels, which aided the wines ability to last and age. However, more needed to be done. By the 1600’s, numerous Bordeaux vineyards were already planted, cultivated and producing wine. However, much of the region still consisted of unusable, swamp land and marshes. Dutch engineers came up with the idea to dredge and drain the marshes and swamps. This allowed for quicker transportation of their Bordeaux wine. And suddenly, there was a lot more vineyard land that was perfect for growing grapes and making more Bordeaux wine. Yes, we have the Dutch to thank for creating Pauillac. For this post, specifically Chateau Latour. Had the Dutch not dredged and drain it, many great Chateaus might not exist today. The man in charge of the project was Dutch engineer, Jan Adriaasz Leeghwater. He changed the face of Bordeaux forever. At the same time they dredged, new water channels were created. This helped improve the drainage, so the swamp like conditions would not develop again. Many of the original water channels are still in existence all over the Medoc. So, the next time you drink your Medoc (Pauillac) Bordeaux wine, drink a cheers to Dutchman...Jan Adriaasz Leeghwate. Photos of; our dinner bottles, the Latour library cellar, stainless steel tanks, barrel room and the iconic and majestic 17th century tower the property takes it’s name. The Latour cellars are so clean and pristine, you could eat off the floors.
— 15 days ago
Needs a 5-6 hour decant. After hour one, shows like a typical Napa cab. Dry, tannic, big fruit, large mouth feel. As it opened up in the glass over the next 2 hours it started to show its lineage. Coffee and chocolate notes appear, although not near Angelus levels. This is a beautiful right bank wine with many years left — 20 hours ago
I have Soooo much love for 2012 Bordeaux! There is a lot of chiseled black fruit that dances on your tongue along with rich notes of licorice. A pop and pour for us this evening that of course gained complexity with air. No doubt contributions from the owners of Ch. Cheval Blanc and Biodynamic farming have benefited this property!
Goes beyond the labels of Merlot and Cabernet franc and results in a beautiful expression of 21st century Bordeaux! — 10 days ago
Montrose is one of the most famous Chateaux in the region, and one of the fifteen Second Growths in the original Bordeaux Wine Official Classification of 1855. Montrose’s second wine, La Dame de Montrose, is consistently excellent value. The 2014 La Dame de Montrose presents a distinctly savory profile. Sweet red cherries, flowers, orange peel, herbs and white pepper give the 2014 much of its aromatic lift. Beautifully layered to match its gracious, understated personality, the 2014 impresses with its striking balance and laid-back sense of power. All the elements meld together in a wine of total grace. This is a very sexy second wine from Montrose. (Antonio Galloni, Vinous, Feb 2017) — 8 days ago
Absolutely loving this 2015 vintage of Bordeaux whites - they're full of life and bright acidity and ample concentration in fruit. This one stands out a bit from some, it is more green and citric, which I like as well. Aromas of ginger, fresh grass cuttings, lemon peel, white hydrangeas all on the nose. The pallet is zingy, but with a light creamy texture as well - golden pear, Granny Smith apple, underripe grapefruit, white pepper, wet slate, and a touch of lemongrass to the finish. Needs several years but will see a great 10 year life ahead of it. Great stuff from one of the oldest in Pessac Leognan - 12th century! — 7 days ago
I have opened the 2010 Chateau Cantemerle Haute-Medoc. 52% Cabernet Sauvignon, 35% Merlot, 8% Cabernet Franc and 5% Petit Verdot.
The nose upon first opening is a little tight and at first not willing to show its true self. After awhile this wine starts to open and its true self becomes obvious. With vigorous swirling the red fruit comes through. There is cherry, strawberry, plum, red currant, herbaceous notes, mocha, sweet licorice, sweet oak and violet floral notes.
On the palate we have black cherry, strawberry, plum, raspberry, herbaceousness, mint, slight oak notes and crushed gravel.
The wine is medium to full bodied, medium + acidity, medium + sandy tannins that leads to a long lingering enjoyable finish. This wine is everything I look for in a good Left Bank Bordeaux. Drink now or cellar for another 10 years. Have a great start to your work week and please be safe. Nostrovia! 🍷🍷🍷🍷 — 12 days ago
Drinking at peak.
Soft, rounded and so suaavvvve... Delicate seasoning of brown spices, touch of vanilla, warm plummy pastry and gorgeous hints of dry sausage and cured ham. Dark forest fruit, damp earth and autumn leaves beautifully connect with this perfect Indian Summer Sunday.
☀️🍂🍁🌰🍄🕸☀️ — 5 days ago