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Château Pontet-Canet
Pauillac Red Bordeaux Blend 2003
Beautiful, classic aged Bordeaux that is drinking very well right now but shows signs it could continue improving. Unfortunately I only have one more bottle so will drink that in the next 2-3 years. Cheers! — 5 days ago
Château Musar
Bekaa Valley Red Blend 2006
It is customary for the wines of Chateau Musar to be released seven years post-vintage. However, in 2013, the decision was made to hold the vintage back. 2006 was unusual for two reasons. The first, were the cool climatic conditions in the Bekaa; the likes of which had not been seen since the 1950’s. There was a two-week period in winter where the valley was blanketed in snow and mild temperatures remained in effect throughout much of the growing season. The second was much more tragic: 2006 was a war year in Lebanon. On July 12th of that year, Israel and Hezbollah engaged in a bloody conflict that lasted (officially) a little over a month. Sadly, thousands of lives were lost. In 2017, eleven years after harvest, the 2006 vintage was deemed ready for release.
Poured into a decanter about 90min prior to service. The 2006 pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of black cherry, blackberries, black currants, tobacco, horse blanket, leather, some red and purple flowers, dried herbs and Eastern spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and absolutely delicious. A triumph and perfect with lamb chops. Drink now through 2046+.
How Chateau Musar endures to make wines from the Bekaa remain one of the great examples of human grit and determination available in the world of wine. Frankly, it’s a minor miracle this vintage ever made it to the winery. — 12 days ago
Caymus Vineyards
Napa Valley Cabernet Sauvignon 1997
When Caymus was Caymus!!!
It is good to remember the style of wine Chuck used to make. His wine from 2011 backwards. The wine I used to collect. I refer to this now as Caymus Classic. I have requested they make this style again every time I see a Caymus representative. Just 500 cases by simply picking earlier at lower brix and applying past winemaking. They under estimate how fast those cases would sellout.
I get they made a business decision to make a sweeter wine that will drink easier young. They get better critic scores and sell to a larger customer base. A customer base that generally drinks it like supermarket buyers…within the first two weeks of purchase.
Of course, 1997 was an epic vintage in Napa and this 97 bought weeks ago has been well stored and in perfect condition. I miss this wine as it has so much more character than their 2012 vintage & forward. So do many former Caymus collectors.
The nose reveals, bright, ripe; blackberries, black raspberries, dark cherries that are just starting to reveal some liqueur notes, raspberries, strawberries & plum. Sandalwood, old, dry tobacco, baking soda, mid berry cola/licorice, some light graphite, dark spice, dry stems, decayed red flowers, red roses and violets.
The palate is exquisite. It is all beauty with nothing bitty or angular. Ripe, juicy, lush; blackberries, cassis, black raspberries, dark cherries with hints of some liqueur notes, raspberries, strawberries, mulberries as it unfurls & plum. Sandalwood, old, dry tobacco with ash, baking soda, mid berry cola/licorice, some light graphite, perfect dark spice with some tongue heat, mocha, dark chocolate baking bar, clove, cinnamon, nutmeg & hints of vanillin, dry herbs, baking soda, dry limestone powder, top soil with pebbles, slightly moist volcanic clay, dry stems, decayed red flowers, red roses and violets, excellent, rainfall acidity and an elegant, balanced, nicely tensioned & structured, polished finish that last two-minutes and lands on spice & gentle earthy tones. I miss their distinct spice. Glorious!!!
This bottle is somewhere on the other side of the bell curve and still singing. Still very sound. It won’t improve and recommend if you own, drink them sooner than later but certainly not a rush.
88% Cabernet, 10% Merlot & 2% Cabernet Franc. 25.95% Paladins, Skruggs, Wright-St. Helena. 52.15% Caymus Estate, Glos, Usibelli-Rutherford, 15.84% Sciambra-Atlas Peak, 6.06% Tambor Vineyards-Mt. Veeder.
Photos of: Caymus tasting room, tasting room courtyard, owner Chuck Wagner and vineyard. — 17 hours ago
Château Ducru-Beaucaillou
Saint-Julien Red Bordeaux Blend 2021
It is time for my #FridayCabernetfix.
Deep inky in color with a short purple rim.
Beautiful nose of blueberries, black currants, cooked cherries, light oak, vegetables, licorice, earth, chocolates, Indian spices and peppercorn.
Medium plus in body with medium acidity.
Dry on the palate with plums, currants, light oak, spices, chocolates, licorice, coffee, light tobacco leaf, herbs, peppercorn, earth and black tea.
Long finish with round tannins and tangy raspberries.
This is a delicious Cabernet Sauvignon from Bordeaux. Showing a nice mouthfeel. Fresh, complex and rich.
This second growth wine is still young, but already enjoyable, even by itself.
Drinking beautifully now, and will continue to age nicely in the next 15 to 20 years. Would be nice to revisit it in 7 years. Has good potential to become a 94+ point wine.
Well balanced, and good by itself as a sipping wine. A good food wine too.
A blend of 98% Cabernet Sauvignon and 2% Merlot. Aged in French oak barrels for 18 months.
12.5% alcohol by volume.
92 points.
$215. — 21 days ago
Château Margaux
Premier Grand Cru Classé Margaux Red Bordeaux Blend 1996
Next level. Actually the air from the decant did it well. Could have aired it out longer but we had Warriors game to get to!!! — a month ago
Château Latour
Premier Grand Cru Classé Pauillac Red Bordeaux Blend 1983
Château Latour is an iconic estate in the Pauillac commune on the left bank of Bordeaux, achieving coveted ‘First Growth’ status in the 1855 Bordeaux Classification.
The estate has roots dating back to the 14th century and derives its name ‘La Tour’ from a fortress tower built during the Hundred Years’ War, which no longer exists but is prominently featured on the label in recognition of its history.
We weren’t sure what to expect, as many have predicted these 1983s are likely past their prime, but this wine was a masterpiece. 🤩
It was medium garnet in color with expressive notes of cedar box, cigar, clove, peat, leather, forest floor, fig, prune, dried black cherry, plum, cassis, blackberry compote, cardamom, cinnamon, star anise, dried violet, potpourri, kalamata olive, pencil shavings, graphite, & bacon fat.
It had the most velvety, fine-grained tannins that washed across the palate with ease, with a gentle but notable acidity that maintained lift and balance. It was concentrated, complex, and had a long, elegant finish. — 18 days ago
Château Montrose
Saint-Estèphe Cabernet Sauvignon Blend 2005
It is really no surprise that this 05 is incredible and yet still extremely youthful. This 05 will out live almost anyone 50 years old. It is good for another 45 years.
I had their 16 La Dame last weekend & commented it should not be opened for another 10 years.
The core on the nose is dark velvet black currants. There’s a bit of melted dark chocolate-mousse. Ripe but subtle blackberries, black raspberries, black plum-plum pudding, very dark cherries, some mulberries, mocha powder, dark, rich earth, dry river stone, limestone, anise, mix of dry/fresh herbs, fine, undertone of baking spices, moist grey clay, slightly dry tobacco, sandalwood, mild, elegant spice, just the slightest hint of mint, very, slightly candied, dark, withering flowers & red roses.
The palate is rich, round with velvety M+ tannins. The core is dark fruits blended in melted dark-mocha chocolate. Blackberries, black raspberries, both plums w/ heavy skin, dark cherries, poached to slightly baked strawberries & raspberries over the top. Dry bay leaf-sage, moist clay, rich, dark, turned earth, dry river stone, limestone powder, stem inclusion, red licorice/cola, anise to black licorice candy, sandalwood to soft cedar, slightly moist tobacco, used leather, mild, dark spice, a touch & just a touch of tomato leaf, hints of cardamom, dark/red withering flowers with just a touch of violets, perfect acidity and a very well knitted, tensioned, balanced, structured, elegantly polished finish that last two-minutes and lands on nice earthiness & softly muddled spice.
Paired w/ their bone-in Ribeye. Best steakhouse steak that I’ve had out and not made by friends and or myself. Rich fat, tender and nice flavor. Lacks a bit of char and Napa Valley Rub from wholespice.com.
Open in another 15-20 years.
A real shot at a 💯 in another 15-20+.
@Delmonico Steakhouse Las Vegas — a month ago
Ed Chin
While I think it has the potential to be a memorable wine, right now it seemed a bit disjointed. — 8 days ago