Pain Perdu
Cain Vineyard & Winery
Cain Five Spring Mountain District Cabernet Sauvignon Blend 2013
Domaine Charles Pain
Cuvée Prestige Chinon Cabernet Franc 2024
Vintage 2024 | Just good, cab franc exposes itself by enormous raspberry expression and spicy supple taste. Paired with a zucchini tart and picanha steak. At villa St Antoine in Clisson — 7 months ago
Southold Farm + Cellar
Trust The Pain Lagrein 2015
Peter Michael Winery
'Ma Belle-Fille' Chardonnay 2006
Should not have kept it this long - the pain of offsite storage but it’s still very nice. The nose is light/gone, buttery smooth with a light finish. Can’t recall how much acid this had early on in its life but it’s only there lightly now. Not dead but I’m drinking these asap. — 2 years ago
Caroline Morin
Perdu Picpoul 2022
Crisp, refreshing, easy, palatable — 3 years ago
Domaine du Pegau
Châteauneuf-du-Pape Red Rhône Blend 2016
Eases some of the pain of covid Christmas. Delightful year and dependable producer. — 4 years ago
Cédric Bouchard
Inflorescence Brut Blanc des Noirs Champagne 2009
Magnificent bottle, the color is dark gold. Pastry and a touch of almonds, lots of white fruits, juicy ripe pears in particular that come out also on the delicious palate, fresh, fine and tight bubbles, slightly creamy, vivid acidity and freshness, lots of energy, very good bottle. 93-94
Magnifique Champagne, couleur or prononcée. Un nez de pain brioché, touche d’amandes, beaucoup de fruits blancs, poires mures juteuses en particulier que l’on retrouve au palais aussi. Une bouche magnifique, un peu crémeuse, des bulles fines, serrées et élégantes. Acidité vive,énergie et fraîcheur au rendez-vous pour cette très belle bouteille. 93-94 — 5 years ago
Somm David T
Independent Sommelier/Wine Educator
Most of the wines I open tell me a story w/ each sip. Most tied to my late wife Sofia. My memories of this producer precedes her.
This is a producer that flashed early in my wine journey. Generally, one you have moved on from today. That’s until, their 2013 is offered at $39 recently. A grand vintage. For me, I wanted to see the wineries progression and experience earlier memories that flood back w/ each sip. It has done that.
I have a Napa history infatuation. This one is kinda of a pleasure-pain thing. While I enjoyed this producer many years ago, the 2020 Glass Fires destroyed 90% of their vineyards, almost all their structures & their 19 & 20 vintages. I can’t express enough what a gut punch that is for its owners & staff. It is an insurance nightmare and let’s not forget that after all the time it takes to re-plant vines, it takes at least 7 years before you get useable fruit to make wine. So…a ten yr plus setback w/ nearly no revenue stream.
The wine tonight w/o a ribeye, showed excellent fruits that the 13 growing season brought. But what followed was a lean mid plate and finish. With the steak, not so.
The palate shows M+ velvety, dry tannins. Ripe, rich, lush, ruby fruits of: blackberries, black plum, baked plum, dark cherries, black raspberries, raspberries, poached & fresh strawberries & an understated array of purple fruits. Moist, grey, volcanic clays, moist tobacco w/ ash, used leather, graphite, dry, crushed rocks/limestone-sandstone, dry brush, dark cola, black licorice to anise, dry herbs-bay leaf, sage, dark, mid spice with some palate heat, sweet tarriness, dark, fresh, candied & withering red roses, lavender & dry violets, excellent acidity with a well balanced-knitted, nicely structured & tensioned, elegant finish that lasts minutes and long sets on dry earth & spice.
This is nice on its own but so much better with a ribeye. 92 on its own with a hour decant. 92-93+ with an hour decant plus a juicy, well seasoned MR ribeye. — a month ago