Michael

9.0

Picked this up at at farmers’ market a few years ago and I’m pretty impressed — 2 years ago

Dean Rogers

9.2

At Girasole in the Plains Va for Andrea’s birthday! This is excellant!! A new favorite — 4 years ago

Bob McDonald

9.3

Brief notes - at a friend’s place checking out his new cellar and generously opened this wonderful Margaret River Chardonnay. Cloudburst is the venture of American, Will Berliner, who turned the district on its head by asking prices 2 and 3 times the price of the Icons of Margaret River. It doesn’t worry Will who is able to sell much of his product into up-market restaurants in the US. This wine was initially leaner than I was expecting with citrus and ripe grapefruit. With more air nectarine and peach notes started coming through but still shows admirable restraint. All in all a class act. — 4 years ago

Philip Patston

9.6

Love it. But first a preamble.
Way back 25 years ago Spanish and Portuguese wines were an amazing bargain. They were the real deal old world wines. But then it changed and we started getting Iberian peninsula wines which were weird fruity new world things. So it was a thrill to find a wine all in Portuguese, not one designed for this market. Label not in English . The real thing. Blend of Tinto Roriz, Touriga Nacional, Jean and Alfrichiero. Earthy barnyard. Terroir. Superb. — 6 years ago

Freya Powell

9.0

Tomomi brought over from Union Square market — 8 years ago

with B and Jane

Somm David T

Independent Sommelier/Wine Educator

9.5

There are certain occasions that call for Krug Rosé. So, HBTM! The bottle was corked in the summer of 2014. It’s a blend of 45 reserve wines with the oldest being from 2007 and the youngest 2002. This is why I think Champagne Makers are some of the most talented people making wine. They are constantly blending up to 100 plus wines to bring that bottle to bottle and year to year branded flavor of consistency. On the nose; red & pink spring flowers, cherries, strawberries, watermelon, black cherry, black raspberries, notes of blood orange citrus, baked bread, soft volcanic mineral and elegant chalkiness. The palate is always ridiculously delicate. Micro bubbles, silky rich texture with beautiful soft acidity. The palate fruits are similar to the nose; rich & ripe cherries, strawberries watermelon, black cherry, black raspberries, notes of blood orange citrus with hints of marmalade. Red & pink spring flowers, baguette crust, soft powdery minerals that give the palate a slight sting and super powdery chalkiness done just right. The finish is beautifully rich, textured, revealing itself in layers and lasts minutes. Photos of; Founder Joseph Krug, House of Krug, Winemaker Eric Lebel, Krug’s Clos du Mesnil, a small plot of 1.85 hectares of Chardonnay...one of the world’s greatest vineyards and their salon tasting room. Producer history & notes...Krug was founded by Joseph Krug in 1853. They are based in Reims, the main city in France’s Champagne region. It is one of the famous Champagne houses that formed part of the Grande Marques. Today the house is majority owned by the multinational conglomerate LVMH, which owns Moët Hennessy, Louis Vuitton S.A. and who’s wine producer portfolio includes other well known wine brands such as; Moët & Chandon, Veuve Clicquot, Château d'Yquem, Ruinart & Cheval Blanc, Dom Perignon and many others. Despite LVMH's majority ownership, the family is still actively involved in all the key decisions of the house but does not manage the day-to-day operations. Joseph Krug was born Johann-Joseph Krug, a butcher’s son, in Mainz, on the Rhine in 1800 when the city was part of the Napoleonic Empire. Having dispensed with the name Johann, he left Mainz in 1824 and in 1834 moved on to Paris. Germans were in demand in France as accountants and bookkeepers. So, Joseph joined Champagne Jacquesson in Châlons-sur-Marne. He spent eight years with Jacquesson. His work took him beyond accountancy. He went around Europe testing the market and assessing criticism from wine sellers and customers. He learned about composition and taste so that by 1840 he already seemed to have been blending Champagne for at least one other house. In 1841, he married Emma-Anne Jaunay. The daughter of a French hotelier based in London’s Leicester Square. The following year their son Paul Krug was born. In 1842 he moved to Reims and following a year later, Krug et Cie was founded with his partner, Hyppolite de Vivès. Joseph was fluent in French, English and German and even spoke some Russian, putting the company in position to exploit key overseas markets. Joseph died in 1866 and was succeeded by his son Paul Krug, who had been trained by his father to takeover. Joseph under the supervision of Paul, Krug was established as a Grande Marque. By the 1880s the prestige of Krug was acknowledged in the United Kingdom and became the primary overseas market for Champagne. In 1866, the House moved into Rue Coquebert, in Reims as it remains. After Paul’s death in 1910, he was succeeded by his son, Joseph Krug II. However, during World War I Joseph II was taken prisoner and his wife Jeanne played a key role in the House at a time when the Western Front divided the region between the Allies and the Germans. After the war, Joseph II’s slow recovery led to his nephew Jean Seydoux becoming joint manager in 1924. In that decade, the Krug 1926 and 1928 vintages were created, which have been considered by critics to be amongst the greatest Champagnes. Lawyer and wine writer Maurice Healey declared “Krug” the king of all Champagnes. Further, “that the 1928 Krug was the best wine made in the present century.” By the mid-1930s, Paul Krug II, the son of Joseph II, was active in the business and would become head of the House from 1959 to 1977. His father died in 1967, by which time he was, according to Patrick Forbes, “one of the most popular and respected figures in the Champagne district.” In 1962 Henri Krug, the son of Paul II, joined the management, as did his brother Remi three years later. Their arrival was followed by a series of innovations, including extensions in the range of Champagnes. In 1979, for the first time, a graduate winemaker joined the House. In January 1999, the House became part of LVMH and by 2007, the brothers, while remaining on the tasting committee, had stepped down from day-to-day responsibilities. In 2009 Olivier Krug, the son of Henri, became House Director. At harvest, Krug grapes are pressed close to their plots with the first juice kept for 24 hours in a vat prepared for the fermentation stage. The pressing from each plot is vinified separately. A pressing contains 4,000 kilos of grapes and yields 20.5 hectolitres of first juice (cuvée), which is poured into twelve oak casks chosen at random. Once fermentation is complete, the eleventh and twelfth casks are used to top up the other ten casks in order to protect the new wines from oxidation. For fifteen days, each cask is topped up with wine from the same plot. Krug uses small 205 liter oak casks tailor-made from trees that are more than two centuries old in the forests of Hautes Futaies in Central France. The average age of Krug oak casks is 20 years. They are retired after approximately 40 years of use. The wines remain in the casks for several weeks. During this period, clarification occurs naturally from the cool temperature of the cellar given the coming winter, as does a micro-oxygenation process from the use of natural containers, making the wine more resistant to oxygen over time. Finally, between December and January, the wine is drawn off into small stainless-steel vats. From here, depending on the decisions of Krug’s tasting committee, the wines will either contribute to that year’s assemblage or be stored in steel vats in the House’s library of 150 reserve wines to be used in the blend of a future Krug Grande Cuvée and or Krug Rosé. — 8 years 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

Edmond Ng

9.4

picked this one up at the wine shop @ Chelsea Market in New York. Consumed it during my quarantine in Shanghai. I’m very pleased with it. A typical Gevrey-Chambertin. Robust aroma. — 5 years ago

Reuben Farrelly

9.0

Very good...and I'm not normally into whites like this. I really recommend this. — 6 years ago

William McVicker

9.5

Really bold, dry wine. Great for drinking with red meats. I need to find more of this! — 6 years ago

with Melissa

Sean Agnew

9.5

Ain't no fancy wine man but I can drink this all day. Especially after eating three entrees at that night market spot. Is there such a thing as a fruity orange wine. Digital underground best bay area rappers. — 8 years ago

Shawn Farmer

9.0

From Moutere subregion. Not Waimea Plains — 8 years ago

Steven Van Haren

9.7

You can't ask much more from a Champagne. This new label was just released on the Avize Grand Cru, and this bottle was disgorged in only October of 2017. If you want one of the freshest Blanc des Blancs in the market, buy this now. High acid, mineral, tense, penetrating, saline, citrus, and only improves with time. Good luck holding onto it, we drank 3 bottles in less than 4 hours. Truly one of the great values to be found today. Available at Prospect Wine Shop in Park Slope. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

The is from Morlet Families inaugural vintage of 2006. I must say it’s beautiful with a fair amount more of life ahead. The nose reveals dark cassis and a good presence of cinnamon stick. Blackberries, liqueured dark cherries, plum, poached strawberries, pomegranate extract, black raspberries float through, blueberries, vanilla, light clove & cinnamon, dark fresh florals and violets. The nose is intoxicating! The body is round, ripe and rich. The tannins nicely resolved. The structure, balance, tension and length are in an excellent spot. Mmmmm! Blackberries, liqueured dark cherries, plum, poached strawberries, dry cranberries, pomegranate extract, black raspberries float through, blueberries, vanilla, a touch of bramble, light clove & cinnamon stick, dark rich soils, dry crushed rocks, a little leather, dark fresh florals & violets. The acidity is a waterfall on the palate. The finish is; spectacular elegance, richness, balance and lasts two minutes. One of the best CA Pinot’s we’ve had in a very long time. It deserves an amen & a hallelujah! I paid $65 for this amazing wine 9 years after it’s release (the 2015 released at $115); which brings me back around to a repetitive point of mine. Look for great wines on the secondary market and pay less than producers current release pricing. That is to say, it will aid in keeping you from drinking your new releases too young that are not nearly ready to enjoy! If you are not doing this, you are doing a disservice to your palate and your wine budget. Photos of; their old historical brick building they’ve converted into their winery, interior tasting area, Luc Morlet and their Estate vines. Producer notes and history...Winemaker Luc Morlet is a fifth-generation of a French winemaking family. Growing up in Avenay-Val d’Or, he spent all his spare time working on his family’s estate. His university studies of viticulture and winemaking were put into practice during years of work in vineyards and wineries in Burgundy, Bordeaux, and the south of France. Luc left France in 1996 to join his wife Jodie in her native California. Starting in 2006, Luc Morlet began handcrafting Morlet vineyard designated wines and cuvées of Cabernet Sauvignon and Cabernet Franc in the Napa Valley. As well as; Chardonnay, Pinot Noir, Syrah, a white Bordeaux-style blend and a Late Harvest Sémillon from Sonoma County. Luc is also the brother of Nicolas Morlet the Winemaker of Peter Michael fame. Luc is another producer I respect for his meticulous farming and low intervention winemaking techniques. While his roots are based out of France, he has adapted his skills well to the Napa Valley soils and climate. Morlet styles his wines in a harmonious and refined fashion. Their logo is based upon 19th century French artist Mathurin Moreau’s sculpture entitled, ‘L’Harmonie.’ In August 2010, Luc and and his wife Jodie purchased an estate, just north of the town of St. Helena. Since then, they have converted the historic stone building, built in 1880, into their family winery. The building was originally the Castner Winery that closed during Prohibition. Morlet is located St. Helena Appellation. The estate is planted with Cabernet Sauvignon and is the exclusive fruit source for their ‘Morlet Estate’ label. The Morlet’s ‘Mon Chevalier’ vineyard is located on the hillsides of Knights Valley, overlooking the western slopes of Mount St. Helena. The vineyard benefits from their proximity to the mountain. Warm and windy climate is ideal for the long ripening of the red Bordeaux varietals Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. They recently planted the 20 acre ‘Cœur de Vallée’ vineyard. These Cabernet Sauvignon and Cabernet Franc vines are located on the Oakville Bench, If one such exists. I read a quote from a grower who has been growing in Oakville for many years. He said, “the only bench in Oakville is the one in front of the Oakville Grocery Store.” While it may or may not be true, it’s certainly a funny quote. In addition to these family acres, they buy from farmers under long-term contracts in Fort Ross-Seaview, Russian River Valley, Bennett Valley, Dry Creek and Napa Valley. All of the Morlet’s wines are handcrafted using classical Burgundy and Bordeaux winemaking techniques and are matured in 100% French oak barrels. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.6

The follow up to the 03 Leonetti. @Paul T- Huntington Beach & I have been telling readers about older Jones Family Vineyards for some time. If you haven’t had or not tried this producer it will be the last time I try to entice to you to try this producer. Talking about it more will only drive up the prices on the secondary market.

This 09 is damn beautiful after nearly a four hour decant but it is still fairly youthful.

It is ruby, lush, gorgeous, ripe fruits of; blackberries, black raspberries, black plum with skin, dark cherries, plum, hues of purple, blue fruits & raspberries, poached strawberries, black licorice, mixed, dark berry cola, steeped black tea, dry crushed rocks, limestone minerals, dry top soil, dry herbs, hints of eucalyptus, dry clay, dry tobacco, new leather, spice, nutmeg, clove, cinnamon & vanillin, withering red & dark florals framed in violets & lavender, beautiful round acidity, beautiful; balance, tension, structured, smartly polished finished that lasts minutes.

Still needs another 5-8 years to show its best self.

The Jones Family vineyard is located off Bale Lane in Calistoga and was planted to all five Bordeaux varieties by David Abreu in the early 1990s. Heidi Barrett made the wines until 2008, and Thomas Rivers Brown now makes the wines. — 2 years ago

Naboth van den Broek

8.9

Pinot grid with some beautiful tropical fruit. Not overly complex but a very pleasant summer drinker — 5 years ago

Yohanna

8.9

Fresh cherry and plum aromas with spice and dry tea leaf notes. Fleshy red fruit and good weight on the palate. — 6 years ago

with Matt

Craig Colburn

9.3

Nice tasting - not dry but not sweet - good as a stand alone or with cheese — 7 years ago

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.7

Great way to celebrate the 4th of July. What are you guys drinking today?
______________________________
2010 Screaming Eagle Cabernet Sauvignon
______
Oakville, Napa Valley, North Coast, California, USA
________
Tasting Note:
Received a three hour decant and tasted blind. Deep and dark purplish ruby red. Layered nose with anise, cassis, cherries and rich undertone of black fruits as well. Heavy tannins (8/10) and full bodied. A light touch of heat on the palate but not overwhelming. Rich and lush palate with dark spices, blackberries, blue fruits, cinnamon and some dark cocoa. Long and lingering finish. A real treat to finally try a bottle! Drink till 2030.
________
One of the most prestigious wineries in the world, started by Jean Phillips in 1986 when she purchased a vineyard in Oakville that was cultivated by Ren Harris of Paradigm Winery. Now the estate is owned by Stan Kroenke who purchased the estate in 2006 with Charles Banks. This vintage was produced by Andy Erickson with Nick Gislason as his assistant winemaker. Made up of 75% Cabernet Sauvignon, 16% Merlot and 9% Cabernet Franc. Aged for alomst 24 months in 65% new French oak. Only 610 cases produced.
_____
Rating: 97 Points
Price: $$$$$$ - Retails on the secondary market for a minimum of $3,500.00. Release price from the estate was $750.00.
______________________________
#screamingeagle #july #july4th #cultwine @andy.erickson @paradigmwinery #cabernetsauvignon #redwine #wine #wein #vino #winelover #winelovers #wines #winetasting #winestagram #winesofinstagram #winerylovers #MillennialDrinkers
— 8 years ago

with Sean and India

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.2

Second and last of the blind white wines for our South African blind tasting. Relatively new to the US-DC market and brought in by Alyssa and Ian Red Wolf Imports. Made up of 100% Chardonnay, 100% barrel fermented and aged for nine to ten months in around 20% new French oak.

Medium yellow with a touch of oak and butter on the nose. A little bit of citrus too. Medium plus acidity (6.5/10) and rounded with a medium body. A creamy texture and mouthfeel throughout with notes of lemon zest, a touch of stone fruits and minerality. Needed to warm and some time in order to open up and lengthen. Medium plus to long finish. Would be very interesting to try with a couple years in the bottle. Drink till 2026. (92+) — 9 years ago

with Sean, India and 1 other