Plate
Doubleback
Walla Walla Valley Cabernet Sauvignon 2017
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. — 5 years ago
Billecart-Salmon
Brut Rosé Champagne Chardonnay Blend
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. — 7 years ago
Produttori del Barbaresco
Barbaresco Nebbiolo 2009
Light app tonight for dinner. Burrata, roasted garlic, two different cherry tomatoes picked tonight from the garden, pesto sauce, olive oil and Tondo balsamic vinegar. The only balsamic to use. Found it in Tuscany years ago and it’s all we use. You can order it on Amazon but, not inexpensive. All over, crostini’s drizzled with smoked olive oil. Soooo good!
The nose reveals, sweet & sour dark cherries, dark berry mix, stewed dark plum, blue fruit hues, touch of baked strawberries, tomato with leaf, sweet tarry notes, limestone minerals, dark rich soil, light baking spices and dark & blue fresh florals.
The body is medium full. Soft, round, tannins 70% resolved. The structure, length, tension has hit a high point. Ripe; sweet & sour dark cherries, dark berry mix, stewed dark plum, blue fruit hues and a touch of baked strawberries. Tomato with leaf, sweet tarry notes, on the long decant, add malt & light caramel, used leather, saddle-wood/cedar, limestone minerals, dark rich soil, medium dark spice, light baking spices and dark & blue fresh florals. The acidity is nice. The finish is good, balanced and lasts minutes.
Photos of, the tasting room at Produttori which is just under and to the right of the clock tower in the arial photo, arial view of the hilltop town of Barbaresco and our delicious small plate.
Producer note...Produttori is the third largest co-op in all of Europe. Be that they are a co-op, they still make some exceptional wines as well as great QPR wines. 🇮🇹 — 8 years ago
Marcel Lapierre
Morgon Gamay 2014
Mathieu has taken over winemaking and has done a fabulous job. This was all bright mid red fruits with some hues of blue and soft earthiness. Fresh & pure wire to to wire and a really nice pair with Hedy’s amazing spicy pumpkin soup. @ Plate & Bottle. Photos of, those old narly Gamay vines, Hedy’s spicy pumpkin soup, Mathieu barrel tasting and a little fireside bubbles & cheese before dinner. — 9 years ago
Château Yvonne
Saumur Chenin Blanc 2018
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
— 5 years ago
Daou Vineyards
Reserve Paso Robles Cabernet Sauvignon 2017
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! — 7 years ago
Poggio il Castellare
Brunello di Montalcino Sangiovese 2005
@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.
— 7 years ago
Louis Roederer
Cristal Brut Champagne 2006
Robe jaune clair
Nez gourmand rond pâtissier
Bouche gourmande avec un léger mou en milieu de bouche et finale un peu plate il se boit très bien mais la classe de la cuvée n y est pas
Effet millesime ? — 7 years ago
Dirler-Cadé
Kessler Alsace Grand Cru Riesling 2011
Wow! A nose that mimics Sauternes—lemon, Brett, honey/beeswax—, but with a classic Riesling petrol quality, leading you to expect a sweet plate, not the case. Palate is dry yet well devolved allowing a rich nuttiness to express itself through the acidity which is high but not at all overpowering. — 8 years ago
Garnier et Fils
Chablis Chardonnay
Initially, I drank this by itself and thought it was a bit flabby for a proper Chablis (maybe this is related to the warm 2015 vintage?). Had that chalkiness, green apple and decent acidity, but on day 2, paired with mild Italian sausage, roasted red potatoes w/ fennel and rosemary, and garlicky roasted broccoli, the little extra meat on this wine’s bones really shined. Even put some Dijon mustard on the plate and again (maybe some geographic psynergy) this had enough fruit and creaminess to hold up to the spice and vinegar. If I bought this again I’d definitely plan for some food to bring out its best qualities. Rating 9.0 for the pairing but 8.7 on its own. — 8 years ago
Jones Family Vineyard
Napa Valley Cabernet Sauvignon 1997
I coravined some of the 97 early this week and as I sipped it, it was had not to think it was the best Jones Family I’ve had. A score of 98 and I have not given a wine 98 in a very long time. But no matter where you go, there you are.
Tonight I had the 01 at the “Tasting House” and it was amazing. Their Short Ribs are amongst the best I’ve had. A deliberate wine bring knowing the wine & how well it pairs w/ short ribs.
1997 was an outstanding vintage. I think we can all agree on that. Jones Family is a TRB wine that should not fly under the radar in any vintage and I have had nearly all those good vintages since 97.
The 1997 is ethereal. The nose is pure beauty. Perfectly ripe and resolved fruits. Blackberries, black raspberries, dark cherries, both plums & juicy strawberries. Perfect baking spices; clove, nutmeg, cinnamon & vanillin, sandstone/limestone, fresh tobacco, cedar to sandalwood, dark, Indian/Asian spices, camphor, black licorice, berry cola, sun tea, volcanics, tree bark w/ hints of sap, dark & red fresh flowers.
The palate is incredibly, beautiful, balanced fruit & earth. Bright cherries, blackberries, black raspberries, dark cherries, both plums, hovering raspberries & juicy strawberries. Perfect baking spices; clove, nutmeg, cinnamon & vanillin, sandstone/limestone, beautiful Indian/Asian spices w/ some plate heat, fresh tobacco, sandalwood, volcanics & dry clay, camphor, dark chocolate baking bar, black licorice, some warm caramel, berry cola, sun tea, volcanics, dark rich soil with dry leaves, tree bark w/ hints of sap, fresh & dry herbs, dark & red fresh flowers framed in lavender & liquid violets, excellent acidity with perfect; elegance, tension, balance and structured finish that last minutes landing on fresh fruit, dark spices and earth tones.
I’ve posted other bottles of 97 Jones Family that were incredible, 95-96. This one perhaps had better storage, evolution & timing. Magic. — a year ago
Paul Lato
"Seabiscuit" Zotovich Vineyard Pinot Noir 2016
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. — 7 years ago
Hubert Lamy
En Remilly Saint-Aubin 1er Cru Chardonnay 2015
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. — 7 years ago
Josmeyer
Le Kottabe Riesling 2015
A vintage of concentration. Intense color and complex nose; flowers, lemongrass and pineapple all posed on a wide structural plate. Excellent. — 8 years ago
Philip Togni Vineyard
Ca' Togni Black Muscat 2007
This stuff is just divine year to year. Deep concentration, viscous texture, floral aromatics, and just enough acidity to make you keep pouring. Muscat Hamburg, or Black Muscat is the grape used, and Phillip Togni has made it shine on Spring Mountain. Bing cherries, strawberry/rhubarb pie filling, leather, violets, dried dates, nutmeg, fig jam, milk chocolate. 2007, and it drinks like it'll age another 20 years.. This is a must try. If you don't like sweet wine, try it anyway. Pairs with cherry pie, pumpkin pie, and a good brie cheese plate with fruit jam and nuts. — 9 years ago
Stephan Kubowicz
We had this wine paired with meat menu including starters with fruity sauce, and cheese plate at the end. Waitress recommended this wine to go along with all the food if we do not prefer the wine pairing. The wine fits perfectly to each dish. Highly recommended! — 5 months ago