Somm David T

Independent Sommelier/Wine Educator

9.4

I remember when the 2005 Pichon Lalande was reviewed by RP, 89. I saw that & said, you would have to get in the way of the 2005 Bordeaux vintage to be that sad. I still bought 6 at a bargain basement price. A very good idea post 20 yrs+. Both Pichon’s don’t have a modern day history of getting in the way of a good vintage.

I also bought this one. 18 yrs in bottle and still acending. This will hold 5 more yrs and will last another 10 yrs properly stored.

I have visited Bordeaux 11 times. This chateau visually is still my favorite. It was showing a picture of this chateau to Sofia that launched our first visit. Sofia loved it and we have stared at it multiple times on every visit.

It was in our visit in 2007, I stood in the estate vineyard, looked & tasted their soils. After doing so, I said, “I get it.” I understood everything about what I was tasting in Left Bank Bordeaux’s early in my wine journey.

Sofia and I had dinner w/ Christian Moueix not long after the 2005 vintage was hyped/released. She asked him, when did you know you had something special?” He said, “as soon as I tasted the fruit at harvest.”

Tonight, it shows that it is a close relative, a sibling to Pichon Longueville. Cork, perfect.

The nose shows; classic left bank traits. Ripe, dark, brooding fruits, bright, mid berries, red cola, leather, tobacco, sandalwood, leather, led pencil, dark rich earth, limestone, dry river stone, hint of mushrooms, dark, red, fresh & withering florals.

The fruits on the palate show everything outstanding from the 2005 growing season. Ripe, juicy, brilliant; dark currants, blackberries, black raspberries, black plum skin, black cherries, baked/poached strawberries & some hovering raspberries. Dark chocolate bar to pudding, red cola, anise, dark spices w/ palate heat, dark, rich earth w/ dry leaves, pronounced graphite, dry tobacco, leather, limestone, dry twig, dry river stone, moist clays, moist herbs, cedar to sandalwood, withering & dry, dark flowers, red roses, some lavender & violets, beautiful rainfall acidity, excellent; balance, tension, structure, length w/ an elegant finish that lasts minutes and lands on spice & earth.

13.4 ABV. Nice.

#TheTwoHourRibcap

This held up vacuumed sealed the same night, refrigerated & enjoyed exactly a week later. — 4 months ago

Tom Garland

9.3

1.5 hour decant (decent chunky/fine sediment). An elegant dark garnet with bricking. On the nose: beautiful notes of cherry, floral, ripe plum, sweet tobacco, funky earth, touch of menthol, cedar. Taste: smooth, silky, well structured coats my mouth wine with dark plum, chocolate espresso, loamy earth, cedar, and a spiced caramel long finish. YUM! Aged Seavey cab makes for a wonderful Saturday night. — 3 years ago

with Brenda

Louis Martin

9.5

Measured aroma, silky smooth texture, blackberry and cedar notes, grew more complex as the night wore on, probably still on the young side but still a special treat to have with a short rib and polenta dish. — 5 months ago

Joan Ziegler

9.3

Fantastic smooth and full body structured. Enjoyed on Saturday night in Palo Alto. Decanted for an hour. Lovely!
Special! Not to be missed! — 2 years ago

Jay Kline

9.3

Popped and poured; no formal notes. Just old enough to drink itself, this Special Club from Goutorbe is vinous and firing on all cylinders right now. There is such a compelling mix of primary and secondary characteristics with structure and fruit in perfect balance. A lovely opening glass of bubbles for what was certain to be a memorable night. Drink now through 2032. — 2 years ago

Tom Garland

9.2

1 hour decant (fine/cloudy sediment). A wondrous dark purplish garnet color. On the nose: dark fruit, pine, minty vanilla, coffee. Taste: smooth, velvety, balanced, structured medium plus body wine with black fruit, chocolate, cedar, pepper, oak, and a minerally cherry medium plus finish. Another winner in what was suppose to be an iffy vintage for Napa. Making for a great Saturday night! — 4 years ago

Ethan Karas

9.4

Saturday night perfect pairing — 8 months ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Delicious with Burrata, Sliced Peaches, Greens drizzled in light Olive Oil & Tondo Balsamic Vinegar over Holy Moly Batard Crostini’s made from Companion Bake Shop.

I have come to fully embrace cuvées from Gimonnet & the quality & value they bring over higher priced champagnes.

Nice fuller body. Yellow stone fruit-peaches, nectarines, Bosc Pear, bruised green & red apple, tropical melons, overripe pineapple flesh with heavy juice, hints of ginger ale, graham cracker, baguette crust, understated yeasty notes, very soft white spice, chalky powder, sea spray, limestone powder w/ volcanic minerals, yellow flowers, jasmine, rainfall acidity with elegance & smartly polished finish that last just over a minute and lands on gentle minerality.

Resellers tab this Brut but it comes in a 4.5g, which makes it an Extra Brut.

Vineyards: 60% Cramant Grand Cru, 30% Chouilly Grand Cru & 10% Cuis 1er Cru

100% Chardonnay. Rested 6 years on the lees.

Disgorged 1/19.

This also finished up the night well with Key Lime Tart w/ Graham Cracker Crust. — 9 months ago

Joan Ziegler

9.2

Beautifully smooth, structured & fruit forward. Opened in January 2023. Perfect to drink right now. Bought these awhile ago at the winery. Great experience. Even better wine today. Enjoyed with Rafael a chilly on Saturday night. — 3 years ago

Tom Garland

9.4

1 hour decant (just cloudy/fine sediment). A staggering dark burnt red color with some bricking. On the nose: dark cherry, smoked meat, mint, crushed gravel, and a touch of cream brulee. Taste: YUM! A soft creamy medium plus body wine with cherries!, minerals, leather, tobacco, and a spicy smokey cherry long finish with some sweetened dusty tannins. Such a classic to enjoy this Saturday night! — 5 years ago

with Brenda