Joseph Barsky

9.6

2017 Vintage enjoyed at Nepenthe, Big Sur, CA. Consistent with prior notes. — 6 months ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Perfect at #Nepenthe in Big Sur with lunch. They pour by the glass there. Really nice wine list.

Previous notes still hold. — a year ago

Bill Bender

9.3

Fleshy, ripe macerated cherries, savory herbs, marked depth for a Bourgogne. Perfect setting at Nepenthe in Big Sur with my daughter Riley on her last High School spring break. Happy Easter to all! — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Starting the long Labor Day weekend in Big Sur the right way with a little N/V Krug Grande Cuvée. @Nepenthe

Happy Labor Day weekend all! 🍾🥂

Noses reveals; heavy bruised red apple, Bosc pear, overripe pineapple, lemon meringue, tropical melons, lime zest, white spice, sea fossils, deep crisp chalkiness, grey volcanics, yeast & bread dough, nougat, baguette crust, limestone, caramel notes, cream, vanillin framed in yellow lilies, white & spring flowers & mixed greens.

The palate is, ripe, lush, fresh and lively. The mouthfeel all Krug beautiful. Bruised red & golden apple with hints of cider, Bosc pear, overripe pineapple, lemon meringue, tropical melons, white stone fruits, lime zest/candy, white spice, sea fossils, crisp chalkiness, grey volcanics, yeast & bread dough, nougat, baguette crust, limestone, caramel notes, cream, cream soda, vanillin framed in yellow lilies, spring flowers & mixed greens. The acidity is near perfect. The long, elegant, well knitted & balanced finish is gentle until the long set when you get a full presence of white spice and minerality that persists for minutes.

This bottle was composed around 2011 and is made from over 120 different wines that span over 10 years. It is 47% Pinot Noir, 36% Chardonnay & 17% Pinot Meunier. — 6 years ago

David Kline

9.4

Muddy, ruddied and cloudy with an active head bubbling up from the belly. Fine pate for a barley; tall and well informed. Raisin, brown sugar and date commingle with brown banana and baked peach smells, fruitcake-box, nepenthe, and fig. The palate is chocolate and mocha with creamy coffee turning clove and nutmeg, dark brown sugar swirled with treacle, cinnamon, touches of candied mint ginger and maple sugar. #barleywine #freestate #freestatebrewing #lfk #lawrencekansas #oldbackus #oldbackusbarleywineale #ale #beer #bier #biere #birra #abv #2016beer #KSbeer
— 7 years ago

with Courtney

Somm David T

Independent Sommelier/Wine Educator

9.3

A wine I’ve enjoyed mostly upon release or near it. I vowed to wait six years and nearly made it. At least it is 2018...just! It’s worth waiting this/that long for it to develop. On the nose; sweetly, baked fruits of; dark cherries, strawberries, black plum, plums, blackberries, and notes of blue fruits. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium, beautiful spice, black fruit tea, limestone minerals, loamy, dry, brown top soil, fresh dark florals and violets. The mouthfeel is full, rich & lush. The tannins are round, still have some teeth and possess velvety round edges. It’s fruit driven but not a bomb and showing elegance & grace. Fruits are perfectly ripe; dark cherries, strawberries, black plum, plums, blackberries, notes of blue fruits and dry cranberries dip in and out. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium beautiful spice that is more pronounced on the palate, black fruit tea, touch of melted brown sugar/molasses, limestone minerals, touch of rich dark sweet turned soil, loamy dry brown top soil, soft understated eucalyptus/mint, dry fresh florals and violets. The round acidity is just right, just a slight very small alcohol burn, the length, structure, tension and beautifully balanced finish are in a very good place. Even better in 2-3 more years in bottle; which is when I’ll have my next one. Photos of; the winemaking duo of Gary Franscioni (left) and Gary Pisoni, Rosella’s Vineyard on the right. As well as, Garys’ Vineyard at the bottom. Producer notes and history...The Santa Lucia Highlands appellation is known for its rich, vibrant Pinot Noirs. However, that wasn’t always the case. The first Pinot was planted in 1973, but results weren’t all that great. Chardonnay was the appellation’s early star. Much of the area’s current fame for Pinot Noir arguably can be traced to Gary Pisoni, a free-spirited wine enthusiast who grew up in a Salinas Valley vegetable farming family. Pisoni decided to plant a few acres of Pinot Noir in 1982 on his family’s horse ranch, at the southern end of what was to become the Santa Lucia Highlands appellation but his horses started eating the grapes. So, they had to go. His initial planting were limited by a lack of water until he dug a well on the property. Pisoni started planting even more Pinot Noir. The vineyard is now around 45 acres and nearly all of it Pinot. By the late 1990s, word had spread about the success of his vineyard, and a number of Pinot specialists from around California had started lining up to buy his grapes. He started producing his own wine in 1998. Pisoni isn’t the only Gary who has become a force in the Santa Lucia Highlands. Gary Franscioni, a childhood friend, followed Pisoni’s lead by planting grapes and started Roar Wines in 2001. The two of them now have five vineyards between them...all farmed meticulously with the same crew. They are best of friends...sort of a Mutt & Jeff. They have become a formidable presence in the Highlands, attracting interest from top winemakers and Pinot Noir lovers from all over. Franscioni is also from a vegetable farming family; Pisoni figures they’ve known each other since they were 3 or 4. Franscioni saw his friend’s success and once he got some money together, decided to plant grapes of his own. Franscioni’s property is farther north and cooler as it’s closer to the Monterey Bay. He was going to plant Chardonnay. He woke up and Franscioni recalls imitating Pisoni, and shouted, “plant Pinot!” Franscioni planted what became Rosella’s Vineyard, named for his wife, in 1996. He took Pisoni’s advice and planted four acres of Pinot Noir, although he still planted 12 acres of Chardonnay. It’s now a total of around 50 acres with three-quarters of it Pinot Noir. The next year, they decided to become partners and planted Garys’ Vineyard, a 50 acre parcel where they grow Pinot and a little Syrah. Since then, Franscioni has developed Sierra Mar, 38 acres of Pinot, Chardonnay, Syrah and a tiny amount of Viognier. The two teamed up again to establish Soberanes Vineyard, 35 acres of mostly Pinot Noir, with a little bit of Chardonnay and Syrah. That last vineyard was developed by Pisoni’s son Mark. The Garys might seem an unlikely pair. Pisoni is colorful character to say the least and has an outspoken manner. Franscioni comes across as more serious- minded. However, the collaboration between the two, who often address each other as “partner,” clearly works well. The two are good on their own, but better together. Pisoni being more gregarious acts as the frontman. He is the Ambassador. He’s a check on the rest to keep the quality high. Franscioni and Mark Pisoni run the farming on their own vineyards and work together on the joint ventures. The family involvement doesn’t stop there. Jeff Pisoni makes his family’s wines, which are under the Pisoni and Lucia brands. Franscioni’s son, Adam, joined the family business in time for the 2011 harvest. He handles sales for Roar and helps his father manage the vineyards. The grapes from all five vineyards are in huge demand, because the two families are such careful farmers, constantly tweaking and improving. Prominent customers include; Testarossa, Siduri, Kosta Browne, Copain and Bernardus. When a new vintner approaches them about buying grapes, the partners examine the winery’s track record and the Winemaker. If they like what they see, the winery is put on a waiting list. There’s not very much movement in their vineyards. When Franscioni planted Sierra Mar, he and Pisoni had 62 wineries waiting to buy fruit. Soberanes was developed with the idea of working with some new winemakers. There was some concern, even among the two families, that quality might suffer as the vineyard operations grew. However, there’s no indication that’s the case. In fact, with each new venture, they build on what they’ve learned in their older vineyards. Eventually, there will be even more vineyards. The Pisonis and Franscionis have purchased a 100 acre cactus farm in the Santa Lucia Highlands. There’s still a lease on the property. So, prickly pear cactus will continue to be grown for five more years. But at some point, the land will be planted with vines. Both families understand the importance of continuing to build for the future. The Garys looking back tell a story of being in the same spot some years ago and looking at a field of broccoli out back. He told Franscioni that the field would look a lot better with Pinot Noir vines. Now that parcel is part of Rosella’s Vineyard, and it’s planted with Pinot. Everybody thought he was crazy...most people usually think that when someone makes a bold decision. He’s a person who has always had vision and creativeness. He also has tremendous passion. Good things only happen when a person possesses all three of these qualities. Their wines are primarily available by mailing list. However, Nepenthe in Big Sur, CA acts as a quasi tasting room for some of their wines. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

I picked up this 375ml from the wine list at #Nepenthe last Monday. I have a bit of thing for White Burgundy & this producer in general. Another 22 in my ongoing quest to try as many of them as I can.

It has nice viscosity, but not quite that of most Chassagne-Montrachet’s I’ve had. Ripe, lemons, lime, green apple, white peach, tropicals-honey dew, cream, pineapple flesh, light saline, sea fossils, white spice-ginger, soft herbal notes, crumbled, dry chalk, limestone, very understated vanillin & caramel notes, yellow flowers, jasmine, spring flowers, nice round acidity, very well balanced, beautifully knitted, elegant finish that lasts 90 seconds and lands on soft minerality & spice.

This Domaine was founded by Hubert in 1949 w/ 2.5 Hectares and has grown to 35 Hectares. If you know anything about Burgundy, 35 is a lot.

Photos of; Domaine de Montille, the son who took over for his father-Hubert, Etienne de Montille, barrel room. — a year ago

Joseph Barsky

9.4

Non vintage rose. At Nepenthe, Big Sur, CA. Lovely wine and views. — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I was going to get the 2009 Domaine Leroy Bourgogne but, that turned out to pretty much vinegar. Not our bottle. You have to order wine from the Nepenthe menu with restaurants suffering through lost Covid-19 business. We brought a 2010 Williams Selyem. That will have to wait for another day.

Bottle is delicious just starting to show some brickish on the edge of the glass. Not sure why I don’t see more of this producer on Delectable. They really do make some outstanding Pinot Noirs.

The nose reveals ripe & somewhat candied; black cherries, cranberries, pomegranate, strawberries, cherries, blueberries, blackberries, black raspberries with shades of rhubarb. Savory meats, light smoke, fresh tobacco notes, steeped fruit tea, limestone minerals, dry crush rocks, dark spice, cinnamon stick, nutmeg, clove, vanilla, mostly dry, dark, earth, red licorice/cola, cherry kirsch liqueur notes with fresh & withering; dark, red, blue, purple florals set in a field of violet & lavender.

The palate is, juicy, round, ripe and lush with nice viscosity. Ripe & somewhat candied; black cherries, cranberries, pomegranate, strawberries, cherries, blueberries, blackberries, black raspberries with shades of rhubarb. Savory meats, light smoke, fresh tobacco notes, steeped fruit tea, limestone minerals, dry crush rocks, dark spice with some pronounced heat, cinnamon stick, nutmeg, clove, vanilla, sage, mostly dry, dark, earth, dry top soil, underbrush, red licorice/cola, cherry kirsch liqueur notes with fresh & withering; dark, red, blue, purple florals set in a field of violet & lavender. The acidity is really nice...flowing like a cool gentle stream. The long finish is; round, sexy, well balanced fruit & earth, elegant, well polished and persist nicely ending with pronounced mid dark spice on the long set. — 6 years ago

Scott Rowe

9.3

Drank slightly better today than the 98’
Adelaide Hills history in a bottle. — 6 years ago

Scott Rowe

9.1

Another year in bottle and still a beautiful medium bodied Zin.
— 7 years ago

Joseph Barsky

10

2007 Vintage. 15.5% Alcohol. Much better showing now then first bottle at Nepenthe a few years ago. Wow wine. — 8 years ago

Gretchen Rogers

9.2

Winter Strawberry Compote meets the mushroom forest floor of Big Sur. When sitting next to Gary Franscioni at Nepenthe at one of the best tables in the restaurant.... You buy another bottle to sit longer and take in view and watch the fog roll in! — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

These just get so much better with this kind of age.

It had grand evolution & integration.

Elegant & ripe on entry. Dark cherries, plum, blackberry, baked strawberries, raspberry & hints of blueberries. Muddy clays, dry herbs, powdered dry earth times, light; caramel, cinnamon, nutmeg, vanillin, withering dark, red flowers, some violets, well balanced, elegant finish that lasts 90 seconds.

#Nepenthe in Big Sur — a year ago

Joseph Barsky

9.9

2018 Vintage. Rain stopped and a beautiful day at Nepenthe. Massive surf along the way. Massive Syrah that is a youngster and will only get better. Loved it. — a year ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Tried having this yesterday but, couldn’t bring it in to Nepenthe per usual due to their heavy Covid-19 business loses. Totally understandable. But, as Phil Collins sang, “Tonight’s The Night!”

The nose reveals dark, ruby, ripe & just a touch candied fruits of; blackberries, dark cherries, black raspberries, spiced plum, blue fruits, poached strawberries, cherries with raspberries hovering the edges of the glass. Dark spice, clove, nutmeg, cinnamon, vanilla, mixed dark(er) berry cola, limestone/sandstone, touch of savory meats, light tobacco notes, soft woodiness, shades of licorice, light, fresh Provenance herbs, sage, whiffs of black pepper, tree bark w/ some sap, touch of damp, dark earth, top soil with brilliant fresh, candied; dark, red, blue florals framed in soft violets in a field of lavender.

The palate is; ripe, ruby, round and lush. The mouthfeel is gorgeous & sexy. Still showing some tarry, teethed tannins. The length, structure, balance & length have just arrived with another 8-10 years of good life ahead. Dark, ruby, ripe & just a touch candied fruits of; blackberries, dark cherries, black raspberries, spiced plum, incredible blue fruits, poached strawberries, cherries with classically perfect Williams Selyem raspberries . Dark spice, clove, nutmeg, cinnamon, vanilla, mixed dark berry cola, steeped fruit tea, used coffee grounds, some dark chocolate, limestone/sandstone, touch of savory meats, light tobacco notes, wood shaving dust, shades of licorice, light, fresh Provenance herbs, sage, mint, whiffs of black pepper, tree bark w/ some sap, touch of damp, dark earth, top soil with brilliant fresh, candied; dark, red, blue florals framed in soft violets in a field of lavender. The acidity is round, voluptuous and perfect. The ripe, ruby, lush, well, knitted, balanced fruit & earth and polished long finish is glorious and persists endlessly into soft, dark spice with just the right amount of gentle heat.

Williams Selyem Pinots really start to be special at the 10 years plus.

This will continue to improve over the next 3-4 years and start a slow decline.

Also, appreciate they kept the ABV under 14%.

Photos of, Williams Selyem Winery & Tasting Room, designer barrel rack, tasting area where we tasted and one of their rolling hillside vineyards. — 6 years ago

Scott Rowe

9.7

The elusive first release of this wine.
Planted in 95’ and bringing the goods for a first crop 23 years later.
Medicinal nose but balanced tertiary palate.
Unicorn of The Adelaide Hills. — 6 years ago

Alexander White

9.0

Gift from Laura Dal Santo. 2014 vintage. Very fresh/green. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

With lunch, this amazing 08 Walter Hansel. Well deserving of a 93 on technical merits but, even a little higher on the pleasure scale.

On the nose, ruby older fruits of; blackberries, dry cranberries, dark cherries, stewed plums, blueberries hues, cooked rhubarb, pomegranate and black raspberries. Vanilla, cinnamon, clove, dark spice, steeped tea, limestone minerals, dry stems, underbrush, hints of black cherry licorice/cola, saddle-wood, touch herbaceous with bright withering red florals.

The drinking window is right around its peak. The body in medium, round and lush. Ruby older fruits of; blackberries, dry cranberries, dark cherries, stewed plums, poached strawberries, blueberries hues, cooked rhubarb, pomegranate and black raspberries. Vanilla, cinnamon, clove, dark spice, steeped tea, limestone minerals, dry crushed rock powder, dry stems, underbrush, hints of black cherry licorice/cola, saddle-wood, touch herbaceous with bright withering red florals. The acidity is round and like a rain shower. The finish is; beautiful, ripe, lush, elegant well balanced and polished.

Photos of, their amazing vistas and my wife blowing out her candle on their birthday gift from Nepenthe.

@Big Sur Nepenthe — 8 years ago

Paul Dugar

9.3

Yellow green straw in appearance. Floral oak on the nose. Apricot stone fruits on the palate. Wow, this is good stuff. — 9 years ago