Fabio Franchella

9.4

März 26, Palace Lausanne. Outstanding! I love Chartreuse — 21 days ago

Somm David T

Independent Sommelier/Wine Educator

9.0

This 14 has a bit of a story. I opened their 2005 last weekend, which was fantastic, I also opened their 2014 as an example w/ a friend to show how important aging is in Italy reds out of Tuscany & Piemonte. Also, how long it takes for the amount of new wood use Italians put to both to soften. The Italians hold them back in bottle sometimes two to three years or longer. The 05 last weekend was a 93-94. This after an hour & half decant, 90-91. In time, add one to two points.

For those who didn’t study their ass off to pass the Court of Master Sommeliers exam, the difference between Chianti & Chianti Classico is, Classico needs to come from a specific region in Chianti and needs to have an additional 10% of Sangiovese over regular Chianti.

2014 a good but not all-star vintage like 2010.

The 2014 still young. Showing dry; blackberries, black raspberries, dark cherries, some black plum, dry cranberries & strawberry hues. Oak barrel shavings, dry; leather, cedar, & dry tobacco, limestone & sandstone power, dry twig, dry river stone, dry top soil, slight candied & withering; red, dark, purple flowers framed in violets, nice acidity and a taut structured & tensioned but balanced, elegantly polished landing on dry earth that lasts nearly 90 seconds.

It is a good pair w/ the lasagna that has a really nice dark seasoning in it. An aged Nebbiolo might have worked better. From, The Adorable French Bakery at the Santa Cruz Farmers Market. No permanent location. — 2 years ago

Roy Goble

9.7

Zoom call tasting with owner Bruce Phillips, plus master sommeliers Chris Blanchard and Jack Mason. Really fun, and such great wine! — 6 years ago

Bob Yoon

9.3

You will always grab my attention if you’re a wine from red mountain. The sommeliers here told me that people are now starting to realize how great these wines are. Find these wines and drink them now! — 8 months ago

Ira Schwartz

9.6

Get out the thesaurus because I do not have enough adjectives to describe this wine. A similar wine to Rayas in that both wines share characteristics, which if you are being blinded, leads you to Burgundy. Has that wonderful iron fist in a velvet glove texture. Wonderful florals, and red fruit, soar out the glass like a SpaceX launch. In the mouth, the telltale structure that all great wines have. On the palate, waves of complex fruit, earth and perfectly judged acid and tannins caress your taste buds. A long layered finish that will have you shaking your head. A big thank you to the sommeliers . — 3 years ago

Alex Westphal

9.1

Sehr schön angenehm zu trinken. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

First up, this is made by Master Sommelier-Raj Parr & his business partner Sashi Moorman. I studied for my Sommeliers test one day with Raj.

Second, this is one of few Santa Rita Hills I like. Most are over extracted for me. IMHO, many drink like Cabernet-Pinot blends. This is not. It is more Burgundian in style.

The 2018 is starting to come around. It shows some nice evolution & integration.

Lush & ripe entry of; blackberries, dark cherries, both plums, strawberries, black raspberries, raspberries, cranberries, dry herbs are bountiful, mid, dark spice, a touch of smoke, grilled meats, moist clay, limestone, dry top soil, some menthol, eucalyptus w/ bark, mid berry cola, red, dark, blue & purple florals for days, excellent round acidity, nice; tension, structure, balance & elegant finish that lands on spice & softened earth that lasts nearly two-minutes. — 9 months ago

Jeremy Pollard

9.4

At 24 years of age this is youthful and vital with a rich ridge of stone fruit braced by range citrus acid and a lingering, slightly mineral finish. Delightful. — 3 years ago

Mike Bonnell

9.3

Lovely lunch with a quality wine — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have mentally thought about doing this post for quite awhile. Opening this 2003 Verdignan brought on the appropriate moment. I am a believer in paying respects and it’s the basis of this post.

We learn to drink certain wines from the regions we live near or from the people we learn & enjoy wine with as we walk the road to understanding what we really enjoy. I started as an exclusive CA Chardonnay drinker for many years before moving on to nearly every varietal and regions offer. Next was Napa Cabernets which, led me to my true love, red Bordeaux. It was a bit of curve getting there but, once I had them with proper aging, I was hooked for life.

While my curiosity got me to Bordeaux wines, there one person that helped shape my Bordeaux palate and I agreed with more than anyone else’s, including every well known wine critics at that time and even today after spending 10 weeks learning from several Master Sommeliers on my way to passing the Court of Master Sommeliers exam and becoming a Sommelier myself. This person is Clyde Beffa Jr., Owner of K&L Wine Merchants.

Clyde has been traveling to Bordeaux for over 40 years and sometimes multiple times in a year. His palate and experience are second to none. Especially, when it comes to Bordeaux.

I owe him a lot. He taught me the importance of letting good Bordeaux’s age 20 years plus. What were the jewel value producers. Brought in Bordeaux wines direct from the Chateaus that had 10 years of bottle age and older. Bordeaux’s that critics did not like young but, he knew something special had taken place over time as he was tasting them much later in their lives and often. I bought and drank a lot of these wines. They also kept temptation at bay in me reaching for my too young and more expensive wines.

He is very kind and kind enough to allow me to travel with him & key staffers to the 2014 En Premier to taste what was a very difficult 2013 Bordeaux vintage. You can go to En Premier and then there is going with Clyde. You have all the key appointments, Chateau accommodations/dinners and taste somewhere around 1500 plus wines in 6 days. He is loved by the Bordelais and for good reason.

So, I dedicate this post to him. He is the one who told me to buy this little known 2003 Verdignan at the same “Affordable Bordeaux Tasting” I mentioned in my Chateau de Candale post on Friday. As of Friday, that was the wine of the tasting. Well…until I coravined this slowly over the weekend. This 2003 was under $25 and it is one of the very best Bordeaux’s I had in some time. As well, perhaps the best QPR in my over 20 years collecting wine. Clyde knew that day just how good it would become. He said, forget about this for 20 years. So, I am a little early here.

Clyde has recommended more great Bordeaux’s to me that most people don’t hear about, let alone try. He told me to buy the poorly reviewed 91 Pichon Lalande when he brought more into the store seven years ago Chateau direct. It was a very difficult vintage with spring frost, hail storm and a difficult growing season. He described as “Heaven in a Bottle” and It most certainly the case. To this day, Pichon Lalande is my favorite steak wine and the 91 is still my favorite vintage. I purchased a 3L from him recently that he brought in direct from the Chateau for my 60th next year. Can’t wait to open that with our good friends and celebrate.

As for the Verignan, the nose reveals; dark brooding & slightly bake fruits of; blackberries, black raspberries, dark cherries, black plum, some poached strawberries & haunting blue fruits. Black tea, forest floor with leaves, anise, limestone, moist clay, dry crushed rocks, dry stones, beautiful, mid intensity dark spice, dry tobacco, graphite, mixed dark berry cola, understated, well layered baking spices; clove, nutmeg, cinnamon & vanilla, dry herbs, mint with candied; dark, red, blue and purple florals.

The body is full, rich, lush, satiny with plenty of well rounded, soften tannins. The tension, structure, length and balance are excellent and will continue to improve. This will last another 15 years and beyond with proper storage. This is a very classic Bordeaux well balance in fruit and earth. It is sheer elegance on the palate. It’s why I love Bordeaux more than Napa and I love Napa Valley Cabernet. Dark brooding & slightly bake, ripe fruits of; blackberries, black raspberries, dark cherries, black plum, boysenberries, some poached strawberries & haunting blue fruits. Black tea, dark chocolate bar, touch of mocha powder, light caramel notes, Expresso notes, forest floor with leaves, anise, limestone, moist clay, dry crushed rocks, dry stones, beautiful, mid intensity dark Asian & Indian spices with just right amount of palate heat, dry tobacco, graphite, dry twigs with a little sap, mixed dark berry cola, understated, well layered baking spices; clove, nutmeg, cinnamon & vanilla, dry herbs/sage, mint with candied; dark, red, blue and purple florals. The acidity is round and nearly perfect. The long finish is, classic, elegant, well balance fruit and earthy Bordeaux that persists softly on the palate for minutes with just the right amount of spice.
This is a heady wine that you really think about as you slowly sip and it affects your whole body. Can’t wait to have another in five years.

Photos of; Chateau Vergignan in Medoc near St. Estephe, their vineyard that reveals where Bordeaux gets its earthiness, Owner Jean Miaihle who acquired the property in 1972 and a wide shot of their vines. — 6 years ago