Samuel Sabori

9.1

Drank with a farmer in Kenya, his eyes lit up. We are talking smallholder value. Perfect bottle for the moment. — a year ago

TwiLea Fletcher

9.0

Banking conversation with Erin....
And according to Neal.... cab franc was/is number one wine for the pandemic..... hmmmm? Isn’t any wine number one during this time? — 6 years ago

Sean Stephenson

10

Bought at Granville Island with Erin. — 7 years ago

Rebecca Ratzlaff

8.9

Wine club March 2019. Green apple, pear and lime. Light and zesty. 3.14.19 — 7 years ago

A B

9.3

Excellent, but a bit more flat than I recall from prior bottles. Second bottle of wine 2018 birthday and Berns Steakhouse Rhone room with Erin and her neighbor. — 8 years ago

Todd Rubino

10

2017 christmas with erin — 9 years ago

Jessica Hereth

Sommelier/Wine Director Olympic Provisions

9.2

So go and live a little
Bone turns brittle
And skin withers before your eyes
Make sure you give a little
Before you go to the great unknown in the sky — 9 years ago

Jim Nelson

9.0

Scouring a wine list, my eyes always perk up at the sight of a Spatburgunder — 3 years ago

Sebastian Corriere

9.1

Steak and amazing company with UJet team, Karen bowman, Brandon Ackert, Forrest, Erin and Phillip! Ordering steaks!!! — 5 years ago

Ron from VA

9.0

What fun fine at whole foods - 18$ for a mature, oak/ML Italian chard. Wifey loved it...and I loved WF’s rapid chiller (fair lakes location) which allows for the immediate use of a shelf selected white/sparkler. — 7 years ago

Byron Hewett

9.1

Crisp and clean. Close your eyes and you think Champagne despite the rather dark pink color. Easy drinker. — 8 years ago

Brandon V

10

Super smooth! — 8 years ago

Surveyor

9.0

Shardonnay Shardonnay — 9 years ago

A B

9.3

Diner at Roys with a Erin. — 9 years ago

Ayyyy

9.5

Woah!! Really good 💚 — 3 years ago

Richie Davies

9.4

Not as sweet as 2019 — 5 years ago

Ron R

9.3

BC with age - you can’t go wrong! Close your eyes and you could be in Burgundy. — 6 years ago

with Anne-marie and Mo

Tom Inners

9.4

So old world in its interpretation and how it showed with graceful age here in 2019. Very little intervention in the winemaking as I have come to understand it from Randall and getting to know these wines past and present. A surprise winner of the bottles opened as part of dinner in good company. I will keep my eyes peeled for more bottles of the 1980’s vintages from LG as I have seen a few pop up across Sonoma County’s wine honey holes 🍯 — 8 years ago

Eli Barton

9.5

I’m not a fan of merlot, and I don’t know much about Bordeaux, but I do have to say this was really enlightening. I only got a slight hint of age on the finish for the first 30 minutes we tasted it. It had a huge savory-meaty aroma that jumped out of the glass, and the dark fruit, black licorice, some herbal flavors had great persistence... still had plenty of acidity. after about an hour it started to taste a little tired compared to the beginning, definitely showed a bit more age but it was still subtle. I’ll remember it for a while. Maybe it was much bigger when it was younger, but I thought it was well balanced. And maybe it wasn’t the best example, but it kind of opened my eyes to merlot and pomerol. — 8 years ago

with Jennifer

Aaron Tan

9.5

Exceptional balance. Rich, but so fresh. Pears, orange, flowers, lemon curd, cream, brioche, nut. Long, powerful palate, underlined by a driving acidity.

Some thoughts: In my eyes, RMs tend to fall into "extreme" categories e.g. Laherte - austere, Egly - rich (lees), Agrapart - rich (oak), Selosse - oxidative; but this wine doesn't fit here. NM-like, but not (I think of Chartogne-Taillet when I say this). Compare to Krug's Grand Cuvee, the Grands Vintages is definitely richer and broader (fair comparison, given how both wines are constructed).

From Chain Bridge Cellars:
As the name suggests, Eric Rodez’s Grand Vintages is a rich, powerful and very much “grand” wine in the tradition of Krug (where Eric learned his craft). This year's release is a blend of 70% Pinot Noir and 30% Chardonnay from seven great vintages going back to vintage 2000. Eric ages all of these base wines in used oak and blocks malolactic fermentation to maximize freshness and vibrancy. Then the carefully crafted blend spends 8 full years on the lees before being disgorged this October. The dosage is ultra-low - 2 or 3 g/l - so this could be labeled "Extra Brut," but there's so much richness and depth here that "Brut" seems more appropriate to Eric.

Past releases have earned plenty of critical praise, including 17.5/20 points from Jancis Robinson, 93 from Vinous, and 92 from Wine Advocate. This year’s release is explosive on the nose and palate, pumping out big notes of lemon curd, caramel, toasted nuts, baking bread, crushed chalk, and more. The flavors just balloon out to fill your entire palate and finish with layer upon layer of mouthwatering pie crust, lemon curd, hazelnut, crushed stone and salty caramel flavor. Try holding some for even more richness! — 9 years ago