Piece Of Work
Grace Family Vineyards
Blank Cabernet Sauvignon 2009
It is time for my #FridayCabernetfix.
Dark ruby in color with a wide reddish rim.
Beautiful nose and full bodied with medium acidity.
Showing blackberries, black currants, cooked plums, cedar, tobacco leaf, chocolates, coffee, herbs, spices, earth, light vanilla, black pepper and eucalyptus.
Long finish with fine grained tannins and cherries.
This is a wonderful Napa Cabernet. Rich and elegant with a soft mouthfeel. Fruit forward with nice complexity.
Drinking beautifully now as a 14 year old. Not too much in your face kind of wine, which is very nice to see out of Napa. Just a pleasure.
At its peak now, and will continue to drink nicely in the next 5 years.
A gorgeous wine to share with good friends.
Good right out of the bottle, easy drinking and good by itself. Will also pair nicely with a nice piece of steak.
13.9% alcohol by volume.
94 points.
$200. — 3 years ago
Ziereisen
Rhini Blauer Spätburgunder 2017
Just all around really balanced and drinkeable. The nose isn’t as seductive as some of the other Ziereisen bottlings, but this shows all the pristine balance of his winemaking and vineyard work. Deep pretty red fruits on the palate. — 4 years ago
Springfield Estate
The Work of Time Red Blend 2015
Beautiful blend. Can't go wrong for the money — 5 years ago
Louis M. Martini
Alexander Valley Cabernet Sauvignon 2016
The 2015 of this wine was a favorite as I could find in locally! Picked up this 2016 after work today to see how it compares. This wine has loads of black fruit, licorice, clove, vanilla medium bodied; and at this point soft tannins. A very nice Cabernet; just missing the "wow" factor of previous vintage.
Happy Labor Day weekend to all! 🌝
Improving with a little chill and reaching that one hour decant marker! — 6 years ago
Chappellet
Signature Donn Chappellet Napa Valley Cabernet Sauvignon 2015
it’s pretty smooth for a cab but i enjoyed it with a nice rare piece of meat. — 8 years ago
Louis Roederer
Cristal Brut Champagne 1988
One of the two or three most moving wines in this vertical, the 1988 Cristal is eternal. Deep and vertical, with Gothic spires of soaring aromatic, flavor and structural intensity, the 1988 has it all. At thirty years of age, the 1988 is fresh, vibrant and incredibly powerful. Lemon peel, white flower, chalk and almonds are all given an extra kick of vibrancy from the bright acids and underlying energy of the vintage. Even after three decades, the 1988 remains searing, classically austere and beautifully focused, with tremendous pedigree and stunning balance. The 1988 is a rare Cristal where the Chardonnay, at 48% of the blend, is on the higher side. “When I joined Roederer in 1989, we were blending the 1988s,” Lécaillon explains. “They were such hard wines to work with because the acidities were so high. My teeth suffered. I thought ‘am I going to have to deal with this for the rest of my life? Maybe I should change jobs?’” Luckily, he did not. “In 1988, flowering was very bad for the Chardonnay. Yields were quite low and flavors were super-intense and concentrated. This, to me, is one of the keys for making great Champagne with real dimension. Interestingly, the same is not true of Pinot Noir. Keep a glass of the 1988 to compare with the 2008 later. In my opinion, 2008 is the new 1988.” (Antonio Galloni, Vinous, December 2018) — 8 years ago
Mount Mary
Yarra Valley Chardonnay 2021
Super flinty, lots of lees work but great balance of acid and pretty delicate over all — 5 months ago
Château Pontet-Canet
Pauillac Red Bordeaux Blend 2008
#AgedWineTuesday
Dark ruby in color with a short reddish rim.
Full bodied with medium plus acidity.
Dry on the palate with blackberries, black currants, cooked cherries, spices, oak, vanilla, licorice, chocolates, light earth, light vegetables, herbs, tobacco leaf and black pepper.
Medium finish with grippy tannins and raspberries.
This 15 year old, Fifth Growth Bordeaux, is still young and tight. Needs 5 to 10 years in the bottle to mature properly.
I gave it 90 minutes in the decanter, but it probably was not enough.
Robert Parker 96 points. Wine Spectator 92 points.
Showing nice complexity with a nice mouthfeel. Grippy and rich.
Definitely needs food at this point, like a big piece of steak.
A blend of 65% Cabernet Sauvignon, 30% Merlot, 4% Cabernet Franc and 1% Petit Verdot.
13% alcohol by volume.
92 points.
$125. — 3 years ago
Brewer-Clifton
Sta. Rita Hills Pinot Noir 2016
Big body Pinot, dark fruit blackberries, hints of cola, long on the palette, wonderful wine after a long day of work! — 4 years ago
Louis-Benjamin Dagueneau
Blanc Fumé de Pouilly Sauvignon Blanc
Pale straw gold with silver highlights. Somewhat shy nose of underripe Fuji apple and Asian pear. Firm acidity leads the smoky/flinty light-bodied palate of underripe pome fruit and citrus rind. Remarkably long (8-9 secs) palate cleansing finish. Merciful saints! This is the entry level wine from the Dagueneau portfolio and it makes you want to go higher! Food is, of course, its friend, but if you’re into “sipping culture” this will work for you as well. Seafood (cooked or sushi) is a particularly fine pair, naturally. Drink now through 2027. — 5 years ago
Heitz Cellar
Bella Oaks Vineyard Cabernet Sauvignon 2006
One of our last Heitz Bella Oaks bottling’s.
Heitz no longer leases the vineyard. The fruit from the Bella Oaks Vineyard is now bottled by Quintessa at $200 a bottle when Heitz sold it at around $70 or less when they leased the terroir.
The better pair with the end cut of the Prime Rib with creamy, horse radish.
Floral, candied, spice driven fruit of; dark currants, blackberries, black raspberries, black plums with tough skins, plums, dark cherries and deep, juicy strawberries. Dark tarriness, steeped black tea, incense, burnt amber, clove, nutmeg, vanilla, dark chocolate bar, mocha powder, moist clay, dry, crushed rocks, dry, twig, eucalyptus, sage, bay leaf, dry top soil, tobacco, leather, cedar, grainy limestone with dark, red, purple, candied withering florals that dark & candied. The acidity is perfect. The structure, tension, balance and length still need 6–10 years. The finish is; rich, beauty, elegant that starts, fresh, juicy falling on to earth & spice that persist until you have something bigger.
Plated with very cheesy Au Gratins & caramelized carrots.
Still an adolescent with 15-20 years of good sipping ahead of it.
The most flavorful piece of beef I’ve ever had. Had more tender Wagyu Ribcaps, just not this much flavor.
Happy New Year! 🥳🎉🍷🎊
12.31.2020 — 5 years ago
Château La Mission Haut-Brion
Pessac-Léognan Red Bordeaux Blend 2001
So, if it’s my birthday celebration, there is a juicy ribeye & some old(er) Claret.
My only disappointment with this bottle is as good as it is, there are better things still down the road.
The nose reveals classic Claret. There are earthy, funky fruits of; blackberries, black raspberries, dark cherries, black plum, baked strawberries with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets.
The body is medium full with rounded, nicely resolved, tarry tannins. The structure, tension, length and balance are really singing. It would be good to have another 2001 LMHB in ten years. While 2001 wasn’t a critically acclaimed vintage, I think LMHB over performed the vintage. As well, it followed a grand 2000 vintage which, handicapped it from the start. Ripe; blackberries, black raspberries, dark cherries, black plum, baked strawberries, bright cherries, rhubarb, figs, with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry top soil, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice with soft heat, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets. The acidity is excellent...like a gentle rain shower. The long finish is elegance defined, extremely well balanced ending in soft, round, dry, dusty tannins with beautiful spice.
Photos of; Chateau La Mission Haut Brion & estate vines, beautiful barrel room, pond & Roman columns and the back vow of the Chateau.
Please indulge me while I post some history on this grand producer. As much as I love the wine, I love the history & people that do the hard work to bring us such great wines.
Chateau La Mission Haut Brion is not quite as old as Chateau Haut Brion. However, they are opposite side of the road neighbors. La Mission Haut Brion dates back to the late 16th century. The property came into being after it was purchased by Jean de Pontac in 1533. US winery history is a baby compared to France.
In 1607, the estate changed hands. It was inherited by Ms. Olive de Lestonnac. What an inheritance!
In 1815, something rare happened. Chateau La Mission Haut Brion became the property of an American owner, the Chiapelle family. At the time, the family was already involved in the Bordeaux wine trade. In fact, they knew about the business as they had managed a myriad of different estates including Chateau Cos d’ Estournel.
La Mission Haut Brion continued to change hands until it was finally sold to another American family, the Woltner’s. Frederic Woltner purchased La Mission Haut Brion in 1919. The also became owners on Howell Mountain.
It changed hands one final time in 1983 when it was purchased by Domaine Clarence Dillon, the owner of neighboring, Chateau Haut Brion. They renovated the entire property, starting with replanting the vineyards which, was completed in 1987.
The 26 hectare vineyard of Chateau La Mission Haut Brion is planted to; 45.8% Cabernet Sauvignon, 43.8% Merlot and 10.4% Cabernet Franc. 3.5 hectares of vines are reserved for the production of the white Bordeaux.
To produce the red wine of Chateau La Mission Haut Brion, the wine is vinified in large, 180 hectoliter, temperature controlled, stainless steel vats and aged in 100% new, French oak for an average of 22 months. The annual production of La Mission Haut Brion averages between 6,000 and 7,000 cases per year. — 6 years ago
Quilceda Creek
Galitzine Vineyard Cabernet Sauvignon
2021 opened April 2025. This is a luscious wine, but I can’t help but nitpick. All the individual components are very one-dimensional. That’s not to say they all don’t work together well to make a great wine – but there’s nothing challenging on the palate about this vintage. If you like the monolithic cabs produced by Opus 1, then this wine is for you. However, I’d prefer a little more quirky individualism in my tipples.
The nose is overwhelmingly tobacco. The front is heavy with red fruit. The tannic structure is heavy, smooth, and silky. It has a medium long finish with hints of volcanic minerals. This wine is so perfect that it’s boring. If you like perfect perfection then up my score to 100 points, but I like the little challenges that quirky vintages give me. — a year ago
Continuum
Napa Valley Cabernet Sauvignon Blend 2014
It is time for a delicious Cabernet for my #FridayCabernetfix.
Deep inky in color with a short purple rim.
Fruity nose of blueberries, black cherries, cedar, vanilla, spices, chocolates, herbs, light eucalyptus, black pepper, herbs and black tea.
Full bodied with medium acidity and long legs.
Dry on the palate with blackberries, black currants, plums, cooked cherries, figs, cedar, vanilla, licorice, spices, chocolates, tobacco, herbs, earth and peppercorn.
Long finish with round tannins and tangy cherries.
This 8 year old from the great 2014 vintage, is drinking very nicely now. Fruit forward, rich and extracted.
Showing great complexity already, and will continue to age nicely in the next 20 years.
This Single Vineyard is opulent and very smooth. Gorgeous with generous fruit.
Good right out of the bottle and better after an hour of airtime.
Wine Enthusiasts 93 points. Robert Parker 97 points.
A great sipping wine to have with friends. Good by itself and will pair nicely with a big piece of steak too.
A blend of 65% Cabernet Sauvignon, 15% Cabernet Franc, 15% Petit Verdot and 5% Merlot.
14.8% alcohol by volume.
95 points.
$225. — 3 years ago
Kobalt
Napa Valley Cabernet Sauvignon 2013
From Kevin Carriker (used to work with Mark Herold for the early vintages - not sure about these later ones). Excellent Napa cab that went great with grilled filet mignon. Could easily improve in the bottle for a few more years. Not the best incarnation of Kobalt that I’ve had, but it’s still very good. — 5 years ago
Krug
Grande Cuvée Brut Champagne Blend
Krug is always most welcome, and Valentine’s Day is no exception. This is edition 169. A bit more yeasty and slightly less acidic than previous versions, to my taste. But if you like the Krug style - which we do very much - it hits the spot per usual.
My wife used to work with Fritz Hatton, proprietor of Arietta wines and auctioneer for Zachys. Fritz always says to have a half bottle of champagne waiting in the fridge in case you need a “midnight snack”, and I have to agree with him! — 5 years ago
Daou Vineyards
Paso Robles Cabernet Sauvignon 2018
Château Mouton Rothschild
Pauillac Red Bordeaux Blend 1988
88 mouton with Keith harding art work. The nose upon opening was sublime. As it decanted and opened, it was a bit disjointed. Has a lot of potential but at this age I think it’s not going to come together. The nose weakened, and the body to finish is a bit jarred. — 7 years ago
Tony D
Cain Five 2017 spring mt district. Napa. Complex wine. Probably need to open it up. Dry. Tastes expensive, but that might just be that it was held in oak. 2 hrs in. Really nice flavor. Not acidic. Lighter tannins. Fell asleep woke up and had a sip. Even better. Drank some the next day. Even better. Very smooth. Not that jammy cab. The Merlot and franc mellows it out. Similar blend as a home brew where you get a bunch of different varietals and put them together. But it seems to work really nice. 46% cab, 26 Merlot, 21 cab franc, 5 Malbec, 2 petit verdot. Really worth what I got it for. Need to open it up at breakfast for dinner. Just don’t try it with lunch or you won’t have any later. 44$. — 3 months ago