Domaine Macle

Vin de Garde Château Chalon Savagnin 2005

A nose of sherry with a mid like a round White Burgundy, really interesting showing. Paired with aged Comte and walnuts in a tip of the cap to the region 👌🏼 — 2 days ago

Eric LeeSomer Tejwani
with Eric and Somer
David and Carl liked this

Château Coutet

Sauternes-Barsac Sémillon Blend 2007

Beautiful color of deep gold, thick in appearance. Nose of saturated aldehyde note, a bit honey, and beautiful citrus note. Taste is also very seducing, with sweetness from honey, apple, and flowering note, nice balancing touch of bittersweet form citrus and grapefruit, a bit spicy, and full of flavors. Aftertaste is also long with nice oaky hint. A beauty. — 3 hours ago

Dawn, Jonathan and 3 others liked this

Château Rayas

Pignan Réservé Châteauneuf-du-Pape Grenache

One of the trick wines brought to a Burg tasting. Only remember the floral nose with a bit of greenness (stems) and tinge of sweetness at the end. The last bit should have revealed the producer. On the second day, the wine is very much more Rhone like and reminds me of Fonsalette but much more ethereal and airy. Nose is dominated by figs compote, prunes, raisins. Luscious and has nice density that I don't come across from Burgs. Lovely! — 9 days ago

Jonathan, James and 1 other liked this

Château Teyssier

Le Dôme Saint-Emilion Red Bordeaux Blend 2009


🗞 MJ 👑 RIP, Hudson ✈️, Swine 😷, Spotify
🎵 I Gotta Feeling, Poker Face, She Wolf
🎥 Avatar, Star Trek
🗣 I See You
🌍 6.78B

😍 £175 - 99 RP superb already but will be 98-99 in 5-10yrs 👍

🍷 Dark ruby w/ brick edge

👃 Creamy stewed plum, cherry & blackberry in soft oak w/ minerals, thick cocoa & hints of raspberry, cranberry, liquorice, smoke, flowers & herbs

👄 Med+ intense dark plum, cherry & blackberry in earthy rich creamy cocoa w/ fine dry tannin

🎯 Long lingering mocha dark fruit 💥
— 13 days ago

Chris, Daniel and 30 others liked this
Ron R

Ron R Premium Badge

great wine!
Chris England

Chris England

@Dawn Emory most kind thank you 😊👍🍷🥂
Chris England

Chris England

@Ron R it’s a beauty for sure 🍷😎

Château Magdelaine

St. Émilion Red Bordeaux Blend 2006

Perhaps the right time raspberry and current with dried fruit cake with chocolate and smoked tobacco on the nose a touch of violet and sage good length acidity holding tannins resolved — 2 days ago

Pazzu, Kurt-Inge and 23 others liked this

Château Margaux

Pavillon Rouge Margaux Red Bordeaux Blend 2005

David T

Second wine of Margaux from a very good vintage. Still an adolescent. This would fool many blind. Very young, ripe, fresh and unresolved with loads of baking spices. At this stage, it seems more new world than old world. It going to take 10 years plus to show it’s Margaux elegance. Even after four hours in decanter. Dark currants. Ripe blackberries, dark cherries, black raspberries, black plum, strawberries pull up the rear, deep spice, clove, nutmeg, light vanilla, violets, red florals, tannins still big and fairly chewy. Cedar, tobacco, graphite, dry river stones, dark moist turned earth, leather, dry herbs/bay leaf, black licorice, caramel, dry stems, cherry cola, red licorice, fresh dark florals with violets, good acidity, big structure, tension, length but well balanced. The finish is still big, fruit driven with with strong dark rich earthy backside. @Charlie Palmer disappointing steak house — 20 hours ago

James, Sofia and 22 others liked this
David T

David T Influencer Badge

@TheSkip This is not made by Palmer. Its made by Chateau Margaux. This will be a great wine one day. However, it just going to take longer than it has than any other Pavilion Rouges I’ve had. Also, longer than most 2nd wines and 05’s I’ve had at this point.


I was referring to your Charlie Palmer comment
David T

David T Influencer Badge

This one is relatively new in Napa. It was the first time we have eaten there. They sat us 25 minutes late. They told us they forgot the bacon for salads. Then, comeback and said, “They were out of bacon.” The salad was way over dressed. The Ribeye steak just not that good period. Beyond that, it was 50% fat. I also had to send it back twice because it was mooing. The potato purée was really mashed potatoes and just not good at all. I can only tell you this was our experience and we won’t be going back. Worst steak experience I’ve had out. There are two better steakhouses in Napa...Cole’s & Press in that order. Both good but certainly not the best I’ve had.

Château Boswell

Jacquelynn Oakville Cabernet Sauvignon 2010

Didn’t score high in QPR and/or complexity if we’re checking boxes but hits the mark on most others. Aromas soar, dark brooding napa fruit, good structure, and a damn fine pairing with our beef tartare and bolognese tonight. Great juice. — a day ago

Shay, Andrew and 2 others liked this
Shay A

Shay A Premium Badge

Josh, who I believe made this wine alongside Russell Bevan, is a great guy. Haven’t had the privilege to taste his cabs though.
Robert McCall

Robert McCall Influencer Badge

This was one of Morlets last few vintages. Bevan came in I think 2011 or 2012.. And doing a damn fine job as one would expect too.....
Shay A

Shay A Premium Badge

Ah, I knew it was somewhere around there. Nice.

Château Fontenil

Fronsac Red Bordeaux Blend 2012

Spending Valentine's Day with a big boy. No, Cara hasn't undergone some major change. Rather, this Fontenil packs a punch... black and blue (fruit that is). An overt and tasty offering from Michel Rolland. — 4 days ago

Cara Zimmerman
with Cara
Cara, Trixie and 14 others liked this

Château Golan

Royal Reserve Cabernet Sauvignon 2015

Time for my Friday's Cabernet fix. This time it's a great Israeli Cabernet.

Deep ruby in color with a short reddish rim.

Sweet nose of cherries, blueberries, wood, earth, vanilla, molasses, red candy, spices, coffee, chocolates, tobacco and black pepper.

Full bodied and smooth with medium acidity and long legs.

Dry on the palate with blackberries, black currants, plums, cherries, chocolates, smoke, licorice, oak, vanilla, pot pourri, herbs, spices and peppercorn.

Long finish with medium tannins and tangy cranberries.

This is a great Israeli Cabernet. Well balanced with nice complexity. Drinking nicely now, although still very young. Needs 7 to 10 years to mature.

Delightful and enjoyable by itself or with food like a big piece of steak. I paired it with a cheese plate and crackers.

Grapes are grown at 1200 feet elevation and hand picked. A blend of 85% Cabernet Sauvignon, 14% Syrah and 1% Petit Verdot. Aged in French and American oak barrels for 12 months.

14% alcohol by volume.

— 9 days ago

Kirk, Peter and 17 others liked this

Château Brane-Cantenac

Margaux Red Bordeaux Blend 2005

David T

I have a six-pack of this 05. I thought after 10 years in bottle, it would be interesting to check in on its evolution. While tasty, I’ll wait another 8-10 to open another. Even after 2-3 hours in the decanter, it’s still a very young adolescent. On the nose, slightly sour blackberries & dark cherries, dark currants, baked black plum, haunting blue fruits, anise, whiff of spice, steeped tea, dry stones, dry crushed rocks with dry top soil, caramel, vanilla with fresh & dry red florals. The body is thick & full. Tannins are starting to round out. It’s velvety on the palate. The fruits are; bright, fresh & ripe and really show the greatness of the 05 vintage. Dark currants, blackberries, dark cherries, baked black plum, haunting blue fruits, baked strawberries, cherries, raspberries on the long set, dark spice, clay & loamy dry top soil with crushed rocks, dry stones, cigar with ash, graphite, dry stems, slight herbaceous character, mint, used leather, clove, caramel, vanilla, fresh & dry red florals with violets. The round acidity is about perfect. The structure and length are still strong. The balance is in harmony. As for the long finish, it’s lush, ruby, rich and well polished. Photos of; Chateau Brane Cantenac, large wood vats, Henri Lurton and Estate vines. Producer notes and history...Chateau Brane Cantenac began in the early 17th century. At the time, the estate was known as Domaine Guilhem Hosten. Even that far back, wine was produced from the property. In fact, the wine was so highly regarded it was one of the more expensive wines in Bordeaux. It sold for almost as much money as Brane Mouton. This is interesting because of who went on to buy the vineyard in the 1800’s. The Baron of Brane, also known as “Napoleon of the Vineyards”, purchased the Chateau in 1833. At the time of the sale, the estate was called Chateau Gorce-Guy. To get the funds needed to purchase the Margaux vineyard, the Baron sold what is now called Mouton Rothschild, which was at the time of the sale, known as Chateau Brane-Mouton. Not such a good move with hundreds of years in hindsight! In 1838, the Baron renamed property taking his name and the name of the sector where the vineyards were located and called it Chateau Brane Cantenac. The Chateau later passed to the Roy family, who were well-known in the Margaux appellation in those days, as they owned Chateau d’issan. Moving ahead to 1920, the Societe des Grands Crus de France, a group of merchants and growers that owned several chateaux located in the Medoc including; Chateau Margaux, Chateau Giscours, and Chateau Lagrange in St. Julien, purchased Chateau Brane Cantenac. Five years later, M. Recapet and his son-in-law, François Lurton, took over Brane Cantenac along with Chateau Margaux. Lucien Lurton (the son of François Lurton) inherited Brane Cantenac in 1956. Today, the estate is still in the hands of the Lurton family. Brane Cantenac is owned and run by Henri Lurton. After being given the responsibility of managing Brane Cantenac, it was under the direction of Henri Lurton that large portions of the vineyard were replanted. Vine densities were increased, the drainage systems were improved and the plantings were also, slowly changed. The vineyard of Brane Cantenac is planted to 55% Cabernet Sauvignon, 40% Merlot, 4.5% Cabernet Franc and .5% Carmenere. Carmenere was used for the first time in the 2011 vintage. The only other Chateau I know that still uses Carmenere is Clerc Milon. The 75 hectare Left Bank vineyard of Brane Cantenac is essentially unchanged since it earned Second Growth status in the 1855 Classification. At least that is the case with the 45 hectares used to produce the Grand Vin of Brane Cantenac. Those 45 hectares are planted surrounding the Chateau. Those vines are located just in front of the Cantenac plateau and are the best terroir that Brane Cantenac owns. They have other parcels, which are further inland and much of those grapes are placed into their second wine, Le Baron de Brane. Those additional hectares can be divided into 3 main sections. Behind the Chateau, they have 15 hectares of vines on gravel and sand, 10 hectares across the road with sand, gravel and iron and a 13 hectare parcel with gravel called Notton, which is used for their second wine. The vineyard is planted to a vine density that ranges from 6,666 vines per hectare on the plateau and up to 8,000 vines per hectare for the vines located behind chateau, in their sandier soils. The higher levels of vine density are always found in the newer plantings. The terroir of Brane Cantenac consists of deep gravel, sand and clay soil. Experiments in the vineyards are currently looking at becoming more organic in their vineyard management. Today, more than 25% of Brane Cantenac is farmed using organic farming techniques. It is expected that over time, the amount of hectares farmed with organic methods will be increased. Brane Cantenac has gone through 2 relatively recent modernization’s in 1999, when they added began adding the first of their smaller vats to allow for parcel by parcel vinification and then again in 2015 when they completed a much more complete renovation of their cellars and vat rooms. While Brane Cantenac is a traditional producer, they are no stranger to technology as they were one of the first estates to embrace optical grape sorting machines. In very wet vintages, they can also use reverse osmosis. To produce the wine of Chateau Brane Cantenac, the wine is vinified in a combination of temperature controlled, traditional, 22 oak vats, 18 concrete tanks and 20 stainless steel vats that vary in size from 40 hectoliters all the way up to 200 hectoliters, which allows for parcel by parcel vinification. 40% of the fermentation takes place in the oak vats. The oldest vines are vinified in vats that are selected to allow for separate parcel by parcel vinification. The younger vines are vinified more often together in the same vats. However, the Carmenere is entirely micro-vinified, meaning that those grapes were completely vinified in barrel, using micro-vinification techniques. This can also happen because the amount of grapes produced is so small. Some vats can be co-inoculated, meaning they go through alcoholic fermentation and malolactic fermentation simultaneously. At Chateau Brane Cantenac, malolactic fermentation takes place in a combination of French oak tanks and barrels. The wine of Brane Cantenac is aged in an average of 60% new, French oak barrels for 18 months before bottling. The initial 2 months of aging is done with the wine on its lees, which adds more depth to the wine. There second wine is Le Baron de Brane. Le Baron de Brane is not new. In fact, previously, the second wine went under the name of Chateau Notton, which took its name from one of the main parcels where the grapes were planted. During the late 1950’s and into the 1960’s, having a second wine was important as the estate declassified 3 vintages, due to extremely poor, weather conditions in 1956, 1960 and 1963. Production of Chateau Brane Cantenac is about 11,000 cases per year. — 8 days ago

Eric, Jason and 37 others liked this
David T

David T Influencer Badge

@Severn Goodwin That all depends on what you have in your cellar or temp controlled cabinets on the way to patience. Had a 70 at the Cordeillan Bages in 07 that was near perfect. This will be so much better when it hits the same age. 👍
Severn Goodwin

Severn Goodwin

Great write up, when I first saw this you were only one paragraph in. Thanks.
David T

David T Influencer Badge

@Severn Goodwin Thank you. I thought it was particularly interesting he sold Mouton to buy Brane Cantenac. Too bad he did have a magic 8 ball to predict the future.