Somm David T

Independent Sommelier/Wine Educator

9.5

I am seldom dumbfounded when it comes to wine. So, I appreciate it when that happens.

This 1990 La Grande Dame was amazing and so fresh. Full disclosure, I am not normally impressed by this producer and this cuvée. Unusual for a champagne of 35 yrs to be so fresh in my experience from inception. So much so, if poured blind many would call it N/V or a fairly recent vintage. The color was even palish straw. Mags were brought from their Champagne House.

Excellent with the dessert of the evening, “Lemon Meringue Pie Cookie.”

Enjoyed at the 2026 “From Cellar Event” Pebble Beach Food and Wine.

Creator is Sumaiya Bangee.
NEW YORK, NY
All in Hospitality and Thulathan
@_sumaiya_bangee_ — 2 months ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Out of mag and shipped from the property was in fine shape. Really good.

@Pebble Beach Food & Wine. — a year ago

Somm David T

Independent Sommelier/Wine Educator

9.4

This is their 2002 Vintage Brut but the top of the bottle reads 250 ANS? Maybe, an anniversary bottling. I do seek out Veuve Clicquot as much of what I’ve tried from them hasn’t to my liking. There are simply producers I enjoy more at or under their price points. But, this was quite good & the best offering I've had from them. Enjoyed it. Better than all the vintages of Grande Dame I've had. Having said that, it is not on the same par as the 02 Rare and 02 Billecart.

It was showing the right spot to starting drinking it. More reductive than oxidative. Lively, fresh acidity. Citrus blend, some of both apples, a little white stone fruit, nice brioche, soft playful yeastiness, excellent fine chalkiness, alluvial limestone, spring flowers and well done, balanced, structured, tensioned, elegant and not overly polished finish that lasted 90 seconds.

Pour at the Saturday Pebble Beach Food & Wine walk around “From the Cellar” dinner — 2 years ago

Lars Kirstein

9.2

White pear, pebble stones and citrus in the nose, palate very fresh citrus and orange medium to full body. The finish with a present saltiness, great wine again. Love the white wines of seabed — 4 years ago

Tracy Hall

9.4

The aromas are tropical lemon blossoms and being on a pebble beach. Lemon custard and the hint of pineapple (including that feeling on your tongue that pineapple gives you - in a very light good way) round finish. Vintages 2014/2015. Disgorged 1/6/2018. TBL — 5 years ago

Rolando Freitag

9.0

Pretty on the nose, rosemary, cherries and pebble rocks. On the palate lots of ripe cherries, blueberries as some oregano. Not much mineral here. — 6 years ago

Andrew Lohse

8.9

Straw hue, pale and clear. Wet leaves on the nose. Stone fruit, some tropical fruit. The pear is there, but tart, not juicy. Herbal and vegetal notes; funky-pithy. Unique bitterness. Love the mineral, pebble-strong finish. Moderate- acid that's round in the mouth and played down by the phenolic qualities. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Welcome trade to Pebble Beach Food & Wine.

This was good but the SLV showed much better. Love the espresso notes. Good pair with the Gator Sausage.  — 2 months ago

Somm David T

Independent Sommelier/Wine Educator

9.3

One of my go to producers of Tempranillo. Still a bit early on their 2016, but showed shades of their excellent 2010 I had about 8-9 months ago.

Pebble Beach Food & Wine 2025. — a year ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Welcome to Pebble Beach Food & Wine 2025.

2012 in Bordeaux is a great memory as Sofia & I had a great 5 year anniversary trip to Italy where we were married, ending in Bordeaux. Picking Mouton Merlot for a day, lunch with the Baroness, having steak and sipping 82 Mouton. Pinch me is what I said to Sofia.

Saint Julien is the elegant region on the Left Bank. While 2012 was an ok to good vintage it will always be packed with great memories.

Branaire-Ducru in grand vintages is still a great value. Always elegant with this kind of bottle age and more.

Hour decant starting notes.

Tonight smooth, ripe, round, juicy; brambly blackberries/black raspberries, dark cherries, cherries, black plum, some strawberries, raspberries with blueberry tones. Dry tobacco with ash, leather, spice box with some heat, lightly grilled meats, volcanics, moist clay, clove, nutmeg, cinnamon, light vanillin, mid berry cola, dark chocolate bar, forest floor with leaves, sandalwood, steeped black tea, bay leaf, dry thyme, mocha powder, dry caramel, crush, dry rock/limestone, dry river stone, bright red flowers mixed with dark withering flowers, nice round acidity and a balanced, smartly tensioned, elegant finish that lasts 90 seconds & lands on herbs & earth. — a year ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Pebble Beach Food & Wine 2024 back after the Covid lapse.

Decent Cabernet Franc from Chappellet. Would have gotta better score but it lacked some punch. A little lean. — 2 years ago

Bob McDonald

9.1

Lemon Yellow in colour. Muted nose initially giving a mineral and lemon note. Very lemony and citrus generally on the palate, eventually a stony, river pebble like minerality. Bracing acidity which will see this go on for a few more years. The following day a marine shell note. Preferred the 2013 Deep Woods Reserve Chardonnay for a quarter of the price. — 5 years ago

Alex Lallos

Owner No Limit Fine Wines, Private Wine Consultant

9.4

You want? I have a couple cases of half bottles in pristine condition. Stored at a private cellar In pebble beach since release. $25 ea! Absolutely fantastic. Light ruby color. Notes of cinnamon, nutmeg and spice with red cherry, sandalwood and tobacco. Ready to drink or cellar for many more years. Decant for sediment though ***Don’t forget to sign up for my emails at Alex@nolimitfinewines.com for up to date offers on rare and limited wines at the best prices USA... ask anyone, I don’t disappoint!** — 6 years ago

John Howard

Harvest production at Hirsch and Cobb Wineries

9.0

So classic and so good. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

If you like dark, sweet tarriness, dry herb buffet, round meaty, not overdone tannins, you will love this 2013 Tor Howell Mountain.

This 2013 Tor has just started its drinking window. It is really good but better things lie ahead in 5-8 years.

Dark, meaty, heavy, round tannins. Black currants, blackberries, black raspberries, black plum skin, plum, raspberries, sweet dark chocolate baking bar, mocha, caramel, black tea, dry herbs for days, clove, nutmeg, cinnamon stick, vanillin, dry top soil, limestone, volcanic minerals, dry river stone, dry clay, twig with raindrops, iron pan, touch of iodine, dark, withering flowers, lavender & violets, very nice round acidity and a well textured, tensioned, structured, balanced but still shows braun, elegant, polished finish that lasts for days and falls on clays, earth & spice.

Photos of my Pebble Beach Food & Wine tasting with Tor & Andy Beckstoffer. — a year ago

Somm David T

Independent Sommelier/Wine Educator

9.5

The last of the 2002 in mags brought from the property. Delicious. I would have thought these would have been saved for their member parties. So, a nice surprise.

From The Cellar event at Pebble Beach Food & Wine. — a year ago

Somm David T

Independent Sommelier/Wine Educator

9.0

The dished luncheon at Pebble Beach Food & Wine featuring Robert Hall wines.

Kanpachi - RH Sauvignon Blanc
Vindaloo Braised Pork Cheeks - RH Artisan Merlot
NY Strip - RH Artisan Merlot
Coconut Layer Cake - RH Grenache Blanc Sparkling — 2 years ago

Mike Saviage

9.7

Day 2 of WineBoyz Wineapalooza. We move to Pebble Beach the next day, where a spectacular lineup has been assembled. Tasted blind. Medium gold color. High-pitched nose. Notes of citrus, pineapple, tan spice, some honey and some sea breeze and sea shell. Rich and powerful in the mouth. Got better and better as we went back to it multiple times during the day. Guessed 90 Raveneau Clos. — 4 years ago

Terrie Porter

9.5

Nice wine for a nice steak...will definitely have again. Fruity and mild...nice finish...smooth. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

I should first say that I like Ca Chardonnay but, it’s not the love it once was for me. After I started down the path of drinking good Burgundy, my affection & palate shifted.

I’ve had Kongsgaard Chardonnay here & there. I know this producer is well regarded and therefore pricey. However, my palate is having a bit of difficulty with this bottle tonight.

When I first put nose in the glass, I get more alcohol vapors than I want on a nose. Then, a very strong rigid structure & backbone of white spice, gritty minerals & heat. Followed by lots of, butter/buttered popcorn, green apple, overripe pineapple, lemon with peel, lime zest, peach, soft caramel notes, spearmint, honeycomb, vanilla, sulphur, limestone chalkiness, dry rock & stone pebble mix with yellow flowers/lilies, spring flowers in mixed greens.

The body is rich, lush, round & somewhat waxy. The structure is just too abrasive for my taste. I like beauty & elegance with no astringencies. I guess this is why I’ve learned to drink White Burgundy primarily over Ca Chardonnay. I am more & more so over high alcohol palate burning Ca Chardonnays. Green apple is the primary fruit followed by; overripe pineapple, lime zest, waxy lemons, grapefruit with pith, white peach, touch of tangerine, mango & some green melon. Lots of white spice, honeycomb, grey, gritty volcanic minerals, limestone chalkiness, mix of dry rocks & stone pebbles, sulfur, spearmint, caramel notes, vanilla, butterscotch with yellow florals/lilies, jasmine, fruit blossoms with mixed greens. The acidity is round and lively. The long, firm structured finish is rich, polished and ends in a persistent alcohol burn.

Next time you open a bottle have a sip and sense what’s on your palate. Ask yourself, does it burn? In Sommelier technical thoughts, alcohol burn is considered to be a flaw in wine.

From 375ml

Photos of; John Kongsgaard in front of his winery, Judge Vineyard, Chardonnay grapes ready for pressing and their barrel cellar. — 6 years ago