David T

Independent Sommelier/Wine Educator

9.6

Haut-Bailly Dinner in SF with Veronique Sanders of Haut-Bailly.

The 2010 is an excellent vintage but, it is for the later part of your life or your children.

This is drinking beautifully with a 4 hour decant. The structure & tension are just starting to their softening stage. The length and balance are in the forget about it range and will just get better & better. Ripe, stunning fruits of; blackberries, dark cherries, black raspberries, plum & a touch of blue fruits. Moist clay & top soils, stones, mint, graphite, fresh tobacco, dark cola, anise to black licorice with stunning, withering floral bouquet. Acidity is perfect. The finish is everything you want in a Bordeaux.

Definitely a 99-100 point wine in 15 years plus.

Served with the Cheese Plate; Red Hawk, Hop Along & Roquefort. @Mathilde French Bistro

Photos of; Clyde Beffa Owner of K&L Wine Merchants & Veronique Sanders, dinner menu & pairing, Veronique talking terroir/vintages & dinner guests. — 8 days ago

David T

Independent Sommelier/Wine Educator

9.1

Haut-Bailly Dinner in SF with Veronique Sanders of Haut-Bailly.

The La Parde is fresh, bright, ripe, dark fruit & easy to drink young. The La Parde will be renamed as Haut-Bailly II with the release of the 2018 vintage. They are also releasing a third wine Haut-Bailly III and a Rosé wine beginning with their 2019 vintage.

Served with Gnocchi a la Parisienne. The best Gnocchi we’ve had outside of Italy @Mathilde French Bistro

Wine will improve 2-3 points with 7-10 more years in bottle.

Photos of; Clyde Beffa Owner of K&L Wine Merchants & Veronique Sanders, dinner menu & pairing & dinner guests.

— 8 days ago

Paul Jakubowski

8.9

From a half bottle. Massive peach and burnt caramel flavors. Wasn’t all that thick or deep. A little disappointing as there are better Sauternes out there for the price. — 14 days ago

with Brooke

ADAM STROMFELD

9.7

If somebody can find a better way to finish lunch then this, please let me know! A perfect balance of cooked apricots and honey. As usual, the crème brûlée didn’t hurt us at all either! — 3 days ago

with Leonard and Joe

Daniel Maquin

9.2

Very nice nose of black currant and cherry and a bit of caramel and brown sugar. The palate is a very good with strong acid and a bright fruit, a great width, a thick matter with a silky touch on the sides. Some tannins spice things up before a fruity finish. It's in a great place now! — 7 days ago

Ron Siegel

9.4

Another good btl of 66 that has red & black fruits, tar, cedar, leather, forest floor & cigar ash. Fresh btls will continue to drink well. — 2 days ago

Weijie Shi (Jay)

9.4

Disaster for reds but great vintage for Sauternes. I always found 01, 05, 10 a bit heavy to drink now but this is refreshing and has beautiful acidity. One of my favorite Sauternes vintages. — 8 days ago

Peter van den Besselaar

9.3

Vintage 2001 / Botrytis Par Ecellence. Clove. Apricot. Caramel. Honey. Heavenly, with that characteristic stinking tone of the pourriture noble. Syrupy structure. A treat! With lots and lots of life ahead. — 12 days ago

Conrad Green

9.6

Gorgeously supple and engaging. Honey, lemon tart, bright mint, limestone. Intense and focused. Amazing acidity and drive but all so light. Gorgeous. — 7 days ago

with Gregg and Rick

Timothy Eustis

Wine Director Stagecoach Tavern

9.3

Super aromatic. Unripe melon and grapefruit and a waxy nose. Rich palate. Beautiful. — 7 days ago