Fredrik Finn

9.2

Chateau Yvonne Blanc 2018: Despite being youthful with a very bright future ahead is so moreish and delicious in its infant stage. Serve 10-12 degrees in your large burgundy glasses and even better after some time in the decanter. And most importantly, make sure to get som while its still available.

Dense concentration on the nose with grilled lemon, ripe peaches and nectarines, honey, blossom a very integrated oak profile and a chalky minerality.
A piercing and electric acidity dominates the palate and cuts through and brings balance to the a full body with a waxy and creamy viscosity. Pronounced flavour intensity with full presence through the complex mid plate. There is definitely a long and very serious finish but falls short from being a hall of famer.

A very smart craftmanship from the artisanal organic and biodynamic Chateau Yvonne, the Saumur Blanc went through malolactic fermenation and spent 12 months in oak (20%) new
— 3 years ago

David T

Independent Sommelier/Wine Educator

9.3

It’s Friday night, time for Champagne. It’s been a number of weeks since we had one of our very favorite N/V Rosé Champange’s.

One of the last nights in the D&S Lounge before we close it up for the season. It’s getting into the 50’s at night with fog hovering. But, it’s 75-77 degrees inside our propane fray. Rainy season is coming as well. 😞

Plate & Bottle dinner tomorrow night. 😋

Have great weekend everyone! Cheers! 🍾🥂

Numerous previous notes apply.

Photos of; the sunset over one of Billecart’s Grand Cru vineyards, inside the House of Billecart and the beautiful manicured grounds of the Billecart Estate. — 5 years ago

David T

Independent Sommelier/Wine Educator

9.4

@Plate & Bottle Dinner tonight.

First course is, Hungarian Cherry Soup, Dill. Fennel Pollen, Sour Cream. Excellent. Soup has cherry, dessert wine and sherry, fill and fennel garnish.

Tempier slides nicely through it.

Photos of; our friends Jeff & Chef Hedy’s backyard.

The Tempier Rosé’s are so much better & complex when you hold em a few years. — 5 years ago

Mark Turner

9.3

Zoom event with Drew Bledsoe and Josh McDaniels. Vertical from ‘07, ‘14, ‘15, ‘16, ‘17, ‘17 estate, and ‘18. All were exceptionally smooth and silky with good depth of fruit. Notes on the ‘17: 87% CS, 7% Merlot, 6% petite Verdot. Tobacco and raspberry on the nose, blackberry, raspberry and oak on the plate with a long fruity finish. The least earthy of the bunch tonight. Still young, will benefit from additional age. — 3 years ago

with Jared, Aaron and 1 other

Sherwin Taghdiri

9.3

Very beautiful fragrance of dark cherry/berries and stone fruit...you can smell the jamminess!
Drinks incredible smooth, with ripe flavors of dark cherry, berry, spice, vanilla and oak, with nice sense of jam. Doesn’t feel sweet, but lingers on the plate nicely and finishes smoothly! — 5 years ago

with Boris

David T

Independent Sommelier/Wine Educator

9.3

@Plate & Bottle Summer Dinner.

Main Course, Beef Skirt Steak, Roasted Tomato, Artichoke, Potato Mousseline. Steak has mash potato, roasted tomato relish, lemony artichoke purée with a smokey component.

Hedy is an amazingly, creative Chef.

Superb food & the wine pairing doesn’t suck as a friend of mine is famous for saying.

Photos of the evening at our friends Jeff & Hedy.

— 5 years ago

David T

Independent Sommelier/Wine Educator

9.4

A great vintage and stupidly good with Hedy’s Melted Racklette Confit Potatoes with smoked olive oil. What a pair!!!

If you enjoy this young, over chill and decant one hour. It needs it and it vastly improves.

Hedy is our good friend and is a chef who would earn 1-2 Michelin Stars should she choose to open a restaurant but, wishes not to do. Check out Hedy’s Pop Up Dinner business @plate&bottle on Facebook.

January 22nd notes apply. — 5 years ago

with James and Christina

Carolyn Herlihy

8.9

Christmas gift to me from me!! Ordered from a shop in SF.
Paired well with a cheese plate appetizer, garlic & oregano chicken stir fry and chisme!! — 3 years ago

with Stephanie

Leslie Bedolla

9.7

Saved this one for a special occasion. It travelled from france to sf to berlin....really fucking good wine with a cheese plate😁 — 4 years ago

David T

Independent Sommelier/Wine Educator

9.4

Nice meeting Paul Lato and talking about his wines.

This Zotovich Vineyard offering is delicious young but, will evolve into even greater pleasure in 5-6 years.

The body is full, round with beautiful texture. There is nice mix of perfectly ripe red & dark fruits with excellent blue fruits that hover around the plate. Gentle, soft wood use and subtle baking spices. This bottling walks the tightrope of Burgundy with its perfect waterfall acidity and round, soft structure and has Californian well ripen fruits.

He is one of few Southern California producers that doesn’t over extract and brings out those wonderful blue fruits I love in good Pinot Noirs.

Paul’s cousin was also nice to pour us a glass of one of their 2011 Chardonnays that was really beautiful and drinking at its peak. I didn’t get the vineyard designation as it was at the end of the event and security was being aggressive about clearing the hall. But, again, a beautifully textured Chardonnay that was round with beautiful fruit, great acidity and just the right amount of heather-honey notes. 9.5 on the Chardonnay. — 5 years ago