Final Thoughts from Napa, What I call the Wine Soapbox Part 9

This was truly an exceptional, spectacular, memorable week of wine with loving friends and in celebration of our friend's wedding. There are simply not enough accolades to express how wonderful this experience was. I don't know how we can ever repeat it but I am sure someday we will all try. 

I came away with a few observations. Number one we tasted and drank a large number of 2015 and 2016 high-end California Cabernet and Blends so most of us are now experts in my mind on these two years. Both years had outstanding wines with well-developed and crafted fruit that will age well and last for most likely 40 to 50 years minimum. So buy them now and start drinking them over the course of the coming years. Though many were young and tannic they all were approachable now and drinkable and very well made. To me, it indicates that other Cabernets from 2015 and 2016 are most likely high-quality wines but maybe at a lower price point. I recently was able to also drink some of the Del Dotto wines from 2019 and can say the 2019 are also spectacular. One Cabernet I can think of at a lower price point is Mount Veeder Cabernet which retails around $40. In the past, it has been an exceptional wine for the money and I can't wait to try the 2015, 2016, 2017, 2018, and 2019. 

Number two each and every owner and winemaker was over the top passionate about making his or her wines. (One example Russell Bevan!) I see it in France every year and in France, it passes from one generation to the next. But clearly, the better individual California Vintners have as much if not more care and passion regarding their wines as anyone in the world. And in the end, it shows in the wines they produce. 

Number three I say again you do not have to spend thousands of dollars to drink wines of the high caliber that we had that week. But I must admit I finally understand what my friends have been telling me. There was a difference in the wines we tasted. They were in fact a step above other California Cabs. But it took me years and thousands of bottles to finally appreciate this difference and I feel I have an above-average palate. But the average wine drinker probably will not appreciate the nuances these wines offer especially at their costs. If you can afford them go for them and appreciate them and the loving work and the sleepless nights the winemakers put into these wonderful wines. But everyone else trusts me to buy the lower cost Cabernets, for you they will be great. For the past few decades California Vintners inspired by initially Robert Mondavi has strived to exceed the taste and quality of California wines when compared to France. They have succeeded and with every blind tasting comparing California and French, even the French have rated California(and Oregon for that matter) better than their own. 

A couple more points. When I first started going to Napa to taste wines we would get a car and start at the south end of Highway 29 and drive North stopping at every tasting room. Back then they were small, many did not charge, and at the end of the day, we would call our adventure “combat tastings” attempting to stop and taste 30 different vineyards. The palate fatigue was huge. The general fatigue was huge. We would then go to dinner for multicourse meals with wine, go to bed, and get up the next day and do the same thing in Sonoma. 

Yes, it was Nuts! I am way too old to even think about trying that. You have to slow down and smell the wine. The amount of ground we covered in a 3 day weekend should have taken 7 days. One or two experiences a day, then a nap. Today most folks I know do one tasting in the morning, have a leisure lunch, and then maybe, one tasting in the afternoon, though many like me go take a nap. So my recommendation there is whatever time you think you can be in Napa make an honest effort to double the planned time so you can enjoy the experience and have time to rest. 

My second point is in regards to fine dining, in Napa as well as elsewhere, and more specifically the French Laundry. There is no doubt in my mind as well as thousands of others that dinner at the French Laundry should be on your bucket list. Yes, reservations are hard to get, but they are not impossible. In my early years knowing Chef Keller I made a comment to him regarding difficulty with reservations and his answer to me was “what is your problem, you have come twice already?” Dinner at the French Laundry is an exceptionally unique dining experience. The food preparation and presentation and combinations are second to none. Courses are intended to be smaller so you may enjoy more. This means of course time between courses so one problem I have is the long length of time required for dinner, though you can limit the number of courses and spend less time. But my first 2 or 3 visits a very long time ago lasted up to 6 hours long and I was worn out. Because dinner at the French Laundry is as unique and much as it is it is probably a good idea to have a light lunch the same day as opposed to a 5-course lunch down the street. Again, pace yourself. Do less every day, not more. Finally, are the costs involved with these top-shelf experiences worth the high price? Obviously, that is an individual decision everyone has to make for themselves. To me doing it once works most of the time. Sort of been there done that approach. A few places I have returned to, but the second time with open eyes and better information and a better ability to manage the experience and be reasonable. In the end, yes, the French Laundry is absolutely worth the time, effort, and cost at least once in your life. You will never forget the evening you were there, and at times you will try and replicate the dishes at home, though sadly you will fail, as you don’t possess the magical skills Chef Keller has to produce the magical and at times spiritual experience.

Celebration Farewell Dinner at the French Laundry Part 8

Clearly, an evening to remember and a grand ending to a grand week in Napa celebrating Life, Love, Wine, and Friendship. Is there anything more? Clark and I certainly want to thank everyone for their hospitality and inclusiveness during the week including all the winemakers who invited us into their homes and estates. What memories and to end it at the French Laundry was in a word spectacular. The two pictures are of Ross & Clark with Thomas Keller in 2001 and then again in 2018. A 17-year difference and frankly both of us don't look too worn for the experience. It has been an honor to know Chef Keller over the years though we remember him more than he remembers us. I can imagine the hundreds of thousands of people he has met over the past 20 or so years. He is the master and deserves all the accolades he receives. Now onto the wines for the evening. What a classic dinner with a Montrachet, a Lafite, a Mouton, and a D'Yquem. It doesn't get any better than that!

Bouchard Pere & Fils Montrachet 2011 BH96 IWC93 WS97

Clark and I were glad to be able to make our small contribution to this hedonistic week of food and wine providing our absolute favorite White Burgundy in the world, Montrachet. The Montrachet vineyard has been around for hundreds of years and for most is recognized as the top, best, most outstanding white wine in the world. It is exotic and powerful. This particular wine from 2011 was explosive in its mineral and terroir content that could at times overwhelm you. I thought it was interesting that one of the lower-rated wines we had this week a Montrachet was somewhat lower-rated than the reds. Here are comments from other reviewers on this particular wine.

Burghound says: "There is an extraordinarily powerful effort with impressive mid-palate density and so much dry extract that it imparts a sappy even seductive texture to the mouth coating flavors that terminate in a breathtakingly long finish there is just another dimension present here. In sum, this beautifully well-balanced Monty is an absolute knockout! '

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Steve Tanzer says: 'Good pale yellow. Deeply pitched aromas of apricot, musky truffle, and smoky oak. Fat and sweet--in fact downright exotic. '

Bruce Sanderson WS says: "explosive on the palate, it offers power, concentration and another dimension, expressing peach jam, honey, and buttered pastry flavors, with a finish that seems to go on forever"

1986 Chateau Lafite Rothschild RP100/98 WS94

Something very interesting happened on the way to the office here? This wine started out 22 years ago as a 100 point wine. But a couple of years ago Parker downgraded it 2 points to a 98? First time I have seen that and at least for me I would not notice the difference and if you read Parkers description I don't see any reason he would drop the rating. Both ratings seem the same to me. Check out what the raters had to say here:

Robert Parker's Wine Advocate from October 1994 100 points

1986 possesses outstanding richness, a deep color, medium body, a graceful, harmonious texture, and superb length. The penetrating fragrance of cedar, chestnuts, minerals, and rich fruit is a hallmark of this wine. Powerful, dense, rich, and tannic, as well as medium to full-bodied, with awesome extraction of fruit, this Lafite has immense potential. Patience is required. Anticipated maturity: 2000-2030. Last tasted 10/94.

98 points Robert Parker's Wine Advocate 12/2016 22 yrs later

Tasted at the château, the 1986 Lafite-Rothschild continues to offer an exquisite bouquet at 30 years of age. This is beautifully defined, still full of energy, with copious blackberry, clove, leather and graphite aromas that seem to gain momentum in the glass. The palate is extremely well balanced with a crystalline quality, filigree tannin, perfectly pitched acidity, a quintessential Lafite-Rothschild with a sense of energy and focus undiminished by time. This finish displays immense purity and refinement, one of the most mineral-driven Lafites that I have encountered, whilst the aftertaste seems to linger for over one minute. It must rank as one of the finest wines from the estate. (NM) (12/2016)

94 points Wine Spectator

A firm, young wine. Dark ruby color. Intense aromas of blackberry and mint. Full-bodied, with silky tannins and a long finish. Still needs time. (JS)

Jancis Robinson

A mild winter followed by a cold and wet spring to start the year. Fortunately, a hot summer interspersed with storms in July and August, and an absolutely exceptional after-season, wiped out the worries experienced before the summer, allowing the grapes to be harvested in perfect condition. The harvest took place without a single day of rain and at a particularly slow pace to be sure that our precious grapes reached maximum ripeness. A great year with radiant wines! This was by far the most youthful and concentrated of the trio (1983, 1985, and 1986) of Lafite vintages served blind with masses of tannins still in evidence. Sweet and arguably just slightly lacking freshness and energy compared with the 1985 – also thicker. But there is still the Lafite polish. This could be drunk now but should last an age. More solid and stolid than most Lafites.

1986 Chateau Mouton Rothschild ST98 Everyone Else100

An embarrassment of riches here. Every review rated this wine at 100 points except Steve Tanzer. He must have had a bad day the day he tasted it. I have had the wine a couple of times now and there are simply no flaws in the wine. It is seamless. Check out these detailed reviews. I could not do any better. It should dawn on all of us there follows not one, not two, but 4 100 point reviews. I don't recall ever have seen that before.

100 points Decanter

Wonderful, concentrated and still astonishingly young, this has brushes of violet aromatics rising above the tight cassis fruits and rich black truffle, and the classic menthol edging of a Cabernet Sauvignon-dominated Pauillac. We drank this over lunch and it was breathtaking, but were told that 24 hours later it had blossomed even further, so make sure you give this a serious amount of time in a carafe to open up - something that gives you just a small clue as to how structured, layered and complex the wine we are dealing with here is. 80% Cabernet Sauvignon, 10% Merlot, 8% Cabernet Franc and 2% Petit Verdot.

100 points Jeb Dunnuck

The 1986 Mouton-Rothschild is a behemoth that almost has a California-like richness and sweetness of the fruit. Offering incredible yet classic Cabernet Sauvignon notes of crème de cassis, tobacco leaf, lead pencil shavings, and wood smoke, this beauty starts out reticent and backward (which is mind-blowing for a wine that’s 32 years old) yet opens up gorgeously with time in the glass. Full-bodied, deep, rich, and unctuous, yet still incredibly pure and lively, it’s a sensational, benchmark Bordeaux that probably has another 2+ decades of longevity.

100 points James Suckling

This is finally coming around with such fine tannins and beautiful fruit after all these years. Full and balanced. Historical. And so long. Beautiful. Fresh and bright.

100 points Robert Parker's Wine Advocate

The 1986 Mouton-Rothschild is a blend of 80% Cabernet Sauvignon, 10% Merlot, 8% Cabernet Franc and 2% Petit Verdot that was picked from 2 October until 16 October. Winemaker Philippe Dhalluin, who was not working at the property back then, told me that the pH was fairly low at 3.54 when it is usually around 3.75, due to the natural tartaric acid in the vines. It has a powerful and intense bouquet as always: exemplary graphite and cedar scents, a touch of black pepper, and incense. It seems to unfurl in the glass, like a motor revving its engine. The palate is beautifully balanced with its trademark firm tannic structure, a Mouton-Rothschild with backbone and masculinity. Layers of black fruit intermingling with mint and graphite, a hint of licorice emanating from the Merlot, gently fanning out and my God, it is incredibly long. It is not like the 1985 Mouton-Rothschild that is so fleshy and generous. This is serious, aristocratic Mouton, a true vin de garde and yes, I do think drinkers will have to wait until it reaches its true peak. Sometimes that's just the way it is. Drink from 2021-2050

98 points Stephen Tanzer's International Wine Cellar

Very deep, saturated ruby with only a hint of garnet at the rim. Ripe red and black fruits, mint, vanilla, minerals, and delicate black pepper on the captivating nose. Very rich, big, and deep, with a luscious texture and ripe flavors similar to the aromas. Finishes smoothly tannic and very long, with building sweetness. This gorgeous Mouton, though massively built, also reflects the long hang time of the berries, which led to a perfect polymerization of its tannins and a fleshy structure. Still very much an infant: I wouldn't touch a bottle for at least another ten years. I also like the fact that, although it's very sweet and creamy, strong acidity (note the lower-than-usual pH) is keeping it vibrant. This vintage is the first in which Mouton vinified its young vines separately and only used those vats judged to be of grand cru quality. Following a slowdown in physiological ripening during August, the late harvest (October 2-16) permitted a longer growing curve. Tourbier noted that 'petit Verdot needs its head in the sun and its feet in the water, and as it had been initially planted on one of the highest, coolest sites at Mouton, a mistake on our part, it rarely ripened enough to be included in the grand vin, and this explains why we hardly used it in the older vintages.' (ID) 98+

1994 Chateau D'Yquem Sauterns Cellar Tracker 92

Though not considered one of D'Yquem's greater years it is still the thoroughbred D'Yquem in all its glory. A very tasty Sauternes that went well with the hedonistic presentation of desserts, pretty much every dessert French Laundry made that evening followed by an appearance of the Master himself, Thomas Keller. Wine Spectator says:

"Yellow-gold color. Intense aromas of petrol, spice, and honey, with dried apricot. Full-bodied, very sweet, with a green apple and honey character; petrol character comes through on the finish. Better with age "

The Piazza Del Dotto with Dave Del Dotto Part 7

What an unbelievable afternoon. I still have trouble getting my head around it. I have over a dozen cards from the barrel tastings and I know we tasted way more than that. The lunch? OMG! White truffle pizza with fresh shaved white truffles. Bottle after bottle of world-class top-shelf wine. A host with passion and hospitality that should define all vineyards in the world. It cannot get any better and again what a wonderful experience I for one will never forget. I know I will miss some wines here so please forgive me but what I can remember is a good representation of one of the top vineyards in the world. Forgive me also for not finding professional ratings on most of these wines. Dave's wines are only sold at the vineyards so until they go into the auction market a few years after release there is not much out there, especially in the current release or the ones in the barrel which are the ones we primarily tasted.  My wife and I were able to attend a dinner recently with Desiree & Giovanni Del Dotto tasting some of the 2019 vintages at a wine pairing dinner and the same wines continue to impress.  So much so I purchased an additional case of the Sparkling Rose, Chardonnay, and Pinot!

2017 & 2019 Rose Sparkling Wine

I liked this Sparkler a lot. I am finding that the Sparkling Rose's from this area is getting better and better every year. This wine was bright and light and had good fruit and great balance and a pleasant finish. I detected some cherry flavor in it also. For the price, it is a great value wine and is remarkably consistent year to year.

2016 & 2019 Chardonnay Fort Ross-Seaview Sonoma Coast

Did anyone order popcorn? Lots of popcorn butter flavor in the nose and taste on this one. The flavor profile had a good showing of apple and pear flavors and the acidity was moderate and well balanced with the other aspects of the wine. It is a good fruity buttery Chardonnay with a good finish, food-friendly, and no flaws.  We love it so much we just received an additional case.

2016 Giovanni's Tuscan Reserve Napa Valley Washington Wine Blog95

A blend of largely Cabernet with Sangiovese, this shows a deeply perfumed nose with creme de cassis, smoke, Asian spice, and dusty terroir on the nose. The palate shows wonderful brightness and intensity with red currant, red cherry, cassis, and a touch of espresso bean. This shows some incredible range here as I can’t think of a wine if this type made as well as this edition of ‘Giovanni’s Tuscan Reserve.’ Drink 2018-2035-To me it was comparable to Tignanello by Marchesi Antinori.

2014 Rutherford Estate Cabernet Sauvignon Single Cluster

We had this wine with lunch out of Magnum and I bought a bottle being totally enamored with the wine. Sweet young balanced tannins with a complex flavor profile. Despite being a fairly young wine that will age for a long time it was approachable and pleasant to drink and went great with food, especially white truffles. Clearly had the Rutherford "dust".

2016 St. Helena Moutain Cabernet Sauvignon Alain Fouquet carved and grooved American Oak Block 2

Another example of Dave's experimentation. The oak barrels in this wine are carved and grooved and monitored by a computer program this of course determines how the barrel ends up after toasting. The result is the wine flavors are plush showing off mocha, anise, creme de cassis, and tart flavors

2016 St. Helena Mountain Cabernet Sauvignon Vicard Privilege French Oak Block 2

It is interesting how the barrels of this wine is made. Dave is doing a lot of experimentation with his wine and with this one he uses a computer program to toast the barrels. For this wine, the barrel is done in a medium toast and I thought the oak was a little better than some of the other wines tasted. It seemed to have a lot more balance to me. Plus it was French Oak which I personally prefer.

2016 The David Howell Mountain

Made with American Oak I picked up aromas and tastes of Black cherry and cinnamon as well as aromas of baking spices, some tobacco, creme de cassis, and mocha. The aromatics are downright intoxicating. The mouthfeel is gorgeous as dark chocolate-covered cherries, sweet pipe tobacco, and mocha flavors deliver. It should age well.

2016 Villa Del Lago Cabernet Sauvignon Washington Wine Blog97

One of the great wines in Napa Valley, the Villa Del Lago Cabernet Sauvignon shines for its combination of concentration and silky elegance. The nose is gorgeous and highly perfumed with rose petals, black tea alongside creme de cassis. Silky smooth through the palate, the wine shows wonderful elegance and terroir with dark fruits parading with creme de cassis. Turkish coffee, and bake tea with leather. Complex and seductive this is shockingly good right now but will cellar marvelously for decades. Drink 2018-2040-

2016 The BEAST Cabernet Sauvignon RP100

What? Leave out the "Beast"? Simply not going to happen. The wine is a blend of all of Dave's best Estate Vineyards including Howell Mountain, Rutherford Estate Oakville Vineyard, St. Helena Mountain, Vineyard 887, and Villa Del Lago. It has a huge body and structure. The tannins are young, they will age seemingly forever. Lots of black cherries and plenty of balanced fruit. Just a young powerful puppy at this point in time. Parker says the 2016 Del Dotto ‘The Beast’ Cabernet Sauvignon is every bit as good as their 2015 bottling and is one of the best wines that I have sampled all year. ‘The Beast’ is a barrel selection that sources from a host of great vineyards in four different Napa Valley. Inky dark in the glass, the nose is intense and aromatically gorgeous, currently displaying a dazzling level of complexity with creme de cassis, mocha, Turkish coffee, Asian spice, anise, and a touch of toasty oak. The weight and mouthfeel of this wine is simply stunning with creme de cassis, mocha, anise, black tea, leather, and black cherry cordial flavors all slowly building in the glass. This is a head-turning combination of bright acidity and fruit weight on the palate that makes it nearly impossible to resist right now. Intense and lively, this has an extremely long life in the cellar. Drink 2018-2040- Parker has rated this vintage at 100 points as well as the 2015 and the 2014 but I was unable to find the detailed write-ups of the 2016 as of yet. But consider this how many wines do you know that have a Parker rating of 100 points 3 years in a row. Few that I know of.

Visit to Colgin, Wednesday, November 14, 2018 Hosted by Sara Goetting Part 6

What an honor to visit this vineyard. A beautiful property and beautiful wines. Turns out it is a mountain vineyard as it sits right on top of a mountain. We had to drive up the winding road to get to it. I especially love the mountain vineyards in Napa. In my opinion, because of the elevation, the cool nights and cool early mornings and morning mists soften the tannins and make them more approachable at an earlier age.

2015 Colgin Tychson Hill Vinous97 Perrotti-Brown100

Our tasting started here. The vineyard as I understood it was originally planted in the 1860's by Charles Krug. On the nose, I detected a smoky black cherry flavor. The taste followed with a complex flavor profile with black cherry and bright sweet tannins. To me, the wine was fresh and well balanced and it had a very good long finish. I felt it had an outstanding taste and was exceptionally well made Here are two other reviews:

Vinous

Colgin's 2015 Tychson Hill is rich and sumptuous in the glass. Ripe red cherry, plum, mocha, spice, and new leather run through the 2015. A striking, generous wine, the Tychson Hill captures the essence of the year beautifully. Silky contours and soft tannins add to the wine's considerable appeal. Look for the 2015 to drink well with minimal cellaring. This is a beauty from Colgin.

Lisa Perrotti-Brown

Four acres are now in production at this singular, historic hillside vineyard next to the former cottage of Josephine Tychson, lovingly restored by Ann Colgin. The vineyard truly offers a unique expression of Napa Valley, with beautiful fruit layers, great elegance, and the most profound fragrance being signatures of the vintages I have tasted. Deep garnet-purple in color, the 2015 Cabernet Sauvignon Tychson Hill Vineyard jumps out of the glass with all the vibrancy of this vintage, singing notes of cassis, crushed red cherries, and mulberries with touches of chocolate, espresso, baking spices, cloves, and black soil plus wafts of lavender and dried roses. Medium to full-bodied, it has a wonderful elegance and finesses in the mouth, offering many mineral, black fruit, and savory layers, finishing long and perfumed.

2015 Colgin IX Estate Vinous97 Lisa Perrotti-Brown100 RP100 WS94

Unquestionably to me the greatest wine we had on this trip. I was blown away with the wine. My first impression is what is Wine Spectator thinking? I clearly agreed with the 100 point scores. The wine was unique. It had a sweet soft fruity nose with a following of flavors of light smoke and vanilla. The mouthfeel was as velvety as they get. Just totally smooth. Lots of sweet honeyed tannins with tremendous balance, the best-balanced wine I have tasted for years. The softness of the tannins had me saying the wine was feminine, surprise it is made by a woman. Go figure. Alcohol was moderate so the wine is food-friendly. Just an outstanding wine with perfect balance, softness, and taste. A 100 point wine that even I as a White Burgundy drinker could appreciate. Forgive me but here are a bunch of other reviews. Turns out I have the 2005 in my cellar. I get wines from Jim Shaw of Finewinecollector.com and will put a small plug in for Jim. He is a retired Hollywood Producer and Director who buys up cellars and then sells the wine. I periodically get some great wines and great deals from him the 2005 Colgin IX and a 2002 Hundred Acre that I drank a while back being examples. Email him at Jim@finewinecollector.com and get on his mailing list.

Vinous

The IX Estate is the most brooding and tannic of these 2015s from Colgin. Huge swaths of tannin enshroud the fruit in this decidedly virile, intense Pritchard Hill red. Readers will have to be patient, as the 2015 is going to need at least a few years to come into its own. Even today, though, it is a stellar wine.

Lisa Perrotti-Brown

Composed of 62% Cabernet Sauvignon, 19% Cabernet Franc, 15% Merlot, and 4% Petit Verdot, the 2015 IX Proprietary Red Estate sports a deep garnet-purple color and nose of smoked meat, blackberries, and black currants with suggestions of baking spices, dark chocolate, fertile earth, dried Provence herbs, cardamom and lavender plus a touch of cigar box. Full-bodied, rich, firm and restrained, it has a lovely earthy, soft-spoken style at this youthful stage, promising great things to come over the forthcoming 25-30 years

100 points Robert Parker's Wine Advocate

Robert Parker's out of Barrel Preliminary Notes : (98-100)...another potentially perfect wine from Ann Colgin and Allison Tauziet. This wine shows more earthy, loamy soil notes, Christmas fruitcake, camphor, incense, graphite, blackberry, and blueberry fruit, and a floral/spring garden aspect that adds complexity. This is full-bodied, deep, rich, and will be another 2015 that will drink incredibly well young, but last for three decades or more.

Parker's final notes: Composed of 62% Cabernet Sauvignon, 19% Cabernet Franc, 15% Merlot, and 4% Petit Verdot, the 2015 IX Proprietary Red Estate sports a deep garnet-purple color and nose of smoked meat, blackberries, and black currants with suggestions of baking spices, dark chocolate, fertile earth, dried Provence herbs, cardamom, and lavender plus a touch of cigar box. Full-bodied, rich, firm, and restrained, it has a lovely earthy, soft-spoken style at this youthful stage, promising great things to come over the forthcoming 25-30 years. (LPB)

94 points Wine Spectator

Assertive, with an agreeable texture that eases the tannic strength, making this a powerful expression of extracted Cabernet flavors like dark berry, cedar, graphite, tar, and more.

Afternoon with Morlet Family Vineyard hosted by Luc Morlet Part 5

Luc Morlet, whose brother Nicolas Morlet is the principal winemaker at Peter Michael Winery, preceded his brother but has his own winery just north of St. Helena and the Culinary Institute of America. It sits adjacent to Route 29 in a beautiful old building from the late 1800s. Morlet, who hails from the Champagne region of France, is on a hot streak in terms of the quality of the exquisite wines he is producing. This is an extraordinary lineup of Chardonnay, Cabernet Sauvignon, Syrah, Pinot Noir, and possibly the finest 100% Cabernet Franc ever made in California, his Force de la Nature. Morlet is hoping to use about 70% or more estate-grown fruit, as he has been busy acquiring property. He was a gracious host during our visit and passionate about his wines.

2009 Millesime Champagne Pierre Morlet WS90

I particularly liked this Champagne I found it to be clean and crisp and comparable to other high-end Champagnes and I bought a 6 pack. Only produced in the very best years. From the producer: "The Pierre Morlet Champagne style is rich, harmoniously balanced, and refined. The body is round and elegant with fruity notes of raspberry and wild strawberry, intermixed with hints of violet, expressing the predominance of the Pinot Noir. The Chardonnay adds structure and finesse as well as zesty lemon flavors with classic notes of William pear and acacia. The chalky subsoil into which the vines plunge their roots, provides the wines with a strong mineral background. The Champagnes exhibit complexity and depth brought by the diversity of the terroirs, the old age of the vines, the vivification, and the élevage (barrel ageing) in French oak barrels. Finally, the superbly small size and persistence of the bubbles in the glass prove that only the highest quality techniques are applied and that the Champagnes are released only at maturity." Just had a bottle with dinner and everyone raved about it. To me it is much better that the score indicates. It is bright and fresh with lots of well balanced fruit.

2016 Chardonnay Ma Douce JB97 RP95+

A very nice Chard, I gave it 2 stars. Starts with a lemon rind nose with lots or apple, pear also in the nose that follows through in the taste. Nice buttery oak with a complex flavor profile and nicely balanced. Had mild acid concentration and a moderate finish.

 Jeb Dunnuck has this to say "

Leading off the Chardonnays, the 2016 Chardonnay Ma Douce (which translates to “My Sweet”) is a rich, full-bodied, blockbuster effort that still stays incredibly pure, seamless, and elegant. Heavenly notes of crushed citrus, flower oil, brioche, toasted nuts, and ample crushed rock notes all emerge from the glass, and it has vibrant acidity and is perfectly balanced. It’s a world-class Chardonnay."

Robert Parker says "The 2016 ‘Ma Douce’ is from a vineyard in Fort Ross-Seaview not far from Marcassin, on the second ridge in from the ocean and located at 1,300-1,500 feet in elevation. The vines are Old Wente clones planted on Goldridge soils. It begins a little youthfully reticent, opening out to notes of warm peaches, grapefruit, pear tart and toasted almond with hints of baking bread and chalk dust. Medium to full-bodied, the palate has a beautifully satiny texture with a racy line lifting the savory layers to a nice long finish"

2014 Coteaux Nobles Pinot Noir RP92

A hugh very sweet blackcherry and honey nose and taste. Mild earthiness and a long finish. To me a sweet Pinot but it was not overextracted. Robert Parker says "The 2014 Pinot Noirs behaved like most Sonoma Coast Pinot Noirs did on my trip. Showing lots of potential but coiled tightly, they are still somewhat monolithic, with lots of minerality, but difficult to coax open. It's hard to believe that the three cuvées of 2014 Pinot Noir will equal the 2012s and 2013s, but lets see what they do over the next 12 months, when I have a chance to taste them again"

2016 La Proportion Doree White Bordeaux Style RP98

This is a White Bordeaux varietals. The nose is oaky and smoky with tobacco and cedar in a complex flavor profile that carries over to the taste. At the same time is is light and somewhat sweet and I could detect some honey in it. To me it is one of those white wines you could fool the experts into saying it was a red wine. Robert Parker says The 2016 ‘La Proportion Dorée’ is a blend of 67% Sémillon, 32% Sauvignon Blanc and 1% Muscadelle from 30+- year-old dry-farmed vines barrel fermented with bâtonnage. It comes strutting out of the glass like a total rock star, singing notes of ripe grapefruit, lemon meringue pie and white peaches with hints of beeswax, lime blossoms, candied ginger and nutmeg. Medium to full-bodied, the palate lends a seductively satiny texture with layer upon layer of citrus and stone fruit notions and a racy backbone to support, finishing on a long-lingering chalky note"

2016 Chardonnay Coup De Coeur JB100

Clark loved this wine so we bought it and we both agreed that too us it was in fact a 100 point wine. But we had it later at home and compared it to the "Ma Douce" and changed our minds in that we prefer the "Ma Douce" a little better after second thought. In fact Robert Parker rated the 2015 100 points also though I could not for the life of me find a RP rating for the 2016 but no matter. To me it had a herbaceous nose with lemon pear and butter that followed in the taste. It had a wonderful velvet mouth feel and was fruit forward . I also picked up honeysuckle in the taste as well. The acid was moderate and I felt it would be very food friendly. It also had a great pleasant nice finish. It is a very well made wine. This is what Jeb Dunnuck had to say: "Pure perfection in the glass is the 2016 Chardonnay Coup de Cœur, a selection of Luc’s favorite barrels. It offers extraordinary notes of caramelized citrus, toasted brioche, marzipan, white flowers and a liqueur of rocks-like minerality. With full body, incredible purity, a layered, huge palate presence, yet a weightless, elegant texture, it needs to be tasted to be believed. Hats off to Morlet for an incredible Chardonnay. Give it a year and enjoy over the following decade or more.

2012 Passionnement Cabernet RP97

Started with a smoky tobacco and cigar nose but was very balanced. Also noted some smoked meat flavors on the nose and taste. Had a great velvet smooth mouthfeel. I picked up cherry here which I am finding more and more in higher quality Cabs. To me it is a nice blackberry flavor. This wine was not over oaked in fact my notes stated "hidden oak" which infers there is an oak presence and flavors but just the right amount to complement the wine. The finish was moderate lasting. Robert Parker said: The 2012 Cabernet Sauvignon Passionnement is lush and opulent with gorgeous fruit, super-ripeness, and plenty of black currant, blackberry, vanillin, toast and licorice characteristics. It is front end-loaded with enough gorgeous depth, stuffing and richness to ensure 20 years of longevity

2012 Mon Chevalier Cabernet RP96

It started with a sweet fruity nose with some stone thrown in. On the taste lots of chocolate. Acid was moderate. Again to me lots of fruity sweetness. Parkers comment regarding Christmas fruitcake is right on. Parker says: "Another killer effort from Luc Morlet is the 2012 Cabernet Sauvignon Mon Chevalier (91% Cabernet Sauvignon, 8% Cabernet Franc and 1% Petit Verdot from Knights Valley). This beautiful wine displays a deep ruby/purple color, lots of minerality and plenty of blackberry and blueberry fruit intermixed with hints of menthol and Christmas fruitcake. The minerality is much more noticeable in this wine, no doubt because it comes from a higher elevation (600-800 feet) vineyard

2014 Coeue de Vallee Cabernet DW95

The nose and taste have a light smoke flavor with prominent cigar flavor. The mouthfell is velvet. On the taste lots of cassis and leather. To me the tannins were tight and young. I also detected some "candy" flavors reflective of the fruit in the wine. Doug Wilder had this to say: "The nose is all measured precision of carbon, herb, camphor, coffee and chocolate. I commented to Luc that I could just smell it all afternoon I was so captivated. The palate entry is the most vibrant and structured of all the wines showing a bright herb, coffee and firm red cherry fruit with solid acidity throughout. Drink 2019 - 2032."

2014 Morlet Estate Cabernet DW98

An earthy nose and taste but with a velvet mouth feel. Plenty of fruit taste and I noticed some lime flavors here. Had a very long finish. Doug Wilder has this to say: "The nose is ebulliently dense earth, cranberry, cedar, plum and blackberry with notes of fresh cut herbs. The palate entry is exceptionally rich and supple with a core of blue and black fruit that are polished, silky and effortlessly poised. With well-integrated oak, the 60-second finish is creamy, balanced black fruit, coffee and herb that grows even more appealing between 45 and 120 minutes after opening."

2014 Force De La Nature Cab Franc DW97

A very complex nose. I detected a very subtle buttery flavor along with lots of floral flavors and lavender. On the taste I picked up blackberry. The finish was long and smooth with very few hints of bitterness. Doug Wilder says: "The nose is a gorgeous black fruit, mint, warm notes of herb and mocha. The palate is firm, well structured and vibrant with a chocolate and espresso focused core. The finish is superbly integrated - polished and velvet-like blackberry, spice and carbon. It should be noted that Robert Parker rated the 2015 vintage of this wine at 100 points. Drink 2017 - 2032.

2012 Late Harvest Billet Doux DW99 RP97

I loved this wine, in fact I rated it 100 points and felt it compared right up there with Chateau D'Yquem especially the 1990 D'Yquem which I find to be a spiritual wine. Here are two reviews from Wilder and Parker

Doug Wilder A nose of dried meat, lemon curd, sea salt, apricot, white peach, pineapple with a note of toasted vanilla, blossoms and pine resin. The flavors are richly textured orange, apricot and verbena with fresh acidity. Finishes with crème brulee and integrated acidity. Gorgeous. Drink 2016 – 2040. d

Parker 2012 ‘Billet Doux’ Late Harvest White Wine 97 points Produced from 65% Sémillon, 31% Sauvignon Blanc and 4% Muscat, the 2012 ‘Billet Doux’ has a medium golden color and profoundly scented nose of beeswax, honeyed nuts, orange marmalade, Manuka honey and preserved lemons. Full-bodied, full-on sweet, rich, concentrated and oh-so-unctuous, it delivers powerful flavor layers and epic length.

Lunch at Bouchon in Yountville, Napa Valley 2018 Part 4

Hosted by my great CEO friend, I was honored to be appointed to be the sommelier for the luncheon which included our happy group and a few local winemakers.  I met with Bouchon's sommelier prior to the luncheon to pick out the wines and had a great time doing so.

Krug Grande Cuvee NV WS96 AG97

In the 1999 movie "The Thomas Crown Affair" Pierce Brosnan takes Rene Russo to Cipriani's for dinner (without a reservation) and says to the waiter "The lady actually likes Champagne" to which the waiter responds "We have Krug Grande Cuvee " and Rene Says "Sounds great". I love that scene and we started with that Champagne to begin a great lunch at Bouchon. Antonio Galloni has this to say about this wine: "Krug's NV Grand Cuvée 164 Edition is a total knockout. Based on the 2008 vintage, the 164th Edition shows all the crystalline tension and energy that is such a signature of the year. At times, the 164 reminds me of the 2008 vins clairs I tasted after harvest. The flavors are brisk, delineated, and pulsing with energy. No Champagne lover will want to be without this spectacular, captivating wine. Hey, it worked with Rene Russo! This continues to be a top-shelf Champagne.

2015 Puligny Montrachet La Garenne Etienne Sauzet

The La Garenne Vineyard in Puligny is one of my favorites and I knew it would contrast well with the Konsgaard. The Sauzet house is also one of the oldest and best in Burgundy. La Garenne (not to be confused with the similarly named Clos de la Garenne) is a Premier Cru vineyard in Puligny-Montrachet, a prime white wine-producing commune of the Cote de Beaune. La Garenne is located just west of Puligny-Montrachet village, above the scrubby Mont-Rachet hillside and beside the Saint-Aubin commune boundary...Recent ratings including Robert Parker are here:

88-91 points Allen Meadows - Burghound

A discreet application of wood sets off very ripe notes of pear liqueur, petrol and floral hints. There is exceptionally good richness to the very round and highly seductive medium weight flavors that brim with dry extract and minerality though I find that the finish lacks the same vibrancy and refreshing dryness as the best of these 1ers. To be sure this is perfectly good but it's not distinguished. 

88-90 points Robert Parker's Wine Advocate

The 2015 Puligny Montrachet 1er Cru la Garenne has an elegant bouquet with hints of white flower permeating the citrus fruit, certainly a level up from the village cru in terms of complexity. The palate is balanced with light peachy notes on the entry. There is good depth and a fine line of acidity, hints of almond developing towards the satisfying if slightly conservative finish. (NM) (12/2016)

Vinous

(from vines at the top of the slope): Pale straw-yellow. Musky, expressive aromas and flavors of apple and spices lifted by a mineral topnote. Plush and sweet in the mouth, conveying an impression of high-altitude energy if not particularly elevated acidity. Finishes spicy and slightly phenolic, with lingering fruit and mineral flavors enlivened by a note of white flowers. (ST) (9/2017)

2015 Konsgaard Chardonnay RP98 AG95 

As far as Clark and I are concerned this hands down is the greatest of all California Chardonnay's. It is difficult to obtain and in the past few months even going to California we have only been able to find 4 bottles for our cellar. So Bouchon having it on the menu was a real treat and to be able to compare it to La Garenne was a bonus. We felt it tasted great and offered a clear understanding of the subtle difference between a great California and the best French Chardonnay To oversimplify the Konsgaard was fruit-forward the La Garenne was mineral forward. Here is what Antonio Galloni and Robert Parker had to say:

Galloni 95

The 2015 Chardonnay is super-polished, refined, and delicate. Even though the wine was sulfured about a month before this tasting, the flavors are remarkably pure. On the palate, the 2015 feels a bit linear, but that is almost certainly attributable to the sulfur. Candied lemon peel, white flowers, and mint grace the exquisite, nuanced finish. John Kongsgaard adds that the fermentations were very slow in 2015 for this wine.

Wine Advocate 98

This Chardonnay gives up peach blossoms, apricot preserves, honeycomb and croissant with touches of cashews and jasmine. Full-bodied, rich, opulent and seductive, it has a gorgeous creamy texture and very long, very spicy finish

2009 Chateau de Beaucastel Chateauneuf du Pape Rhone WS96

Friends are getting ready to visit the Southern Rhone next year so I picked this one as a great example of a great Southern Rhone Red Wine. Chateau Beaucastel has been around for years and consistently makes some of the best Rhone Reds that serve as a model for other winemakers to copy. The winery takes its name from the Beaucastel family which lived in Courthézon in the middle of the 16th century. Records show a Pierre de Beaucastel buying a barn and some associated land at Coudoulet in 1549, and this land is still part of Château de Beaucastel's holdings.[4] However, at this time it was an agricultural property. In 1792, the owner was called Etienne Gontard, and the first certain mentioning of vines on the property are from his inheritance 40 years later. In 1990 Jean-Pierre and François Perrin in collaboration with wine importer Robert Haas founded Tablas Creek Vineyard within the California viticultural area of Paso Robles.[5] In 2006, the Perrin family and Château de Beaucastel joined Primum Familiae Vini, an association of a limited number of high-end family-owned wineries.[6] Beaucastel generally vinfies the components for its wines in large, old barrels (foudres), with only Syrah exposed to some new oak. The different grape varieties are vinified separately and later blended. A somewhat contentious aspect of Beaucastel winemaking is that the wines often show Brettanomyces character, which in most cases are considered a defect, but which is also typical for wines high in Mourvèdre.[1]

Wine Spectator 96

"It's packed with dark smoldering cocoa, mesquite, tobacco and roasted fig notes, all inlaid with pure cassis and plum preserves fruit flavors. Long and authoritative on the finish, with singed vanilla bean and tar notes adding length and dimension."

2015 Chateau D'yquem Sauterns WS98 RP100

Who doesn't like D'Yquem? Thank our hosts again for providing this spiritual experience for us. Clark and I had just tasted this in NYC in October and felt it was one of the best and approached a spiritual experience. Here are Wine Spectator and Parker's comments:

Wine Spectator 98

"Fresh-cut orange, peach, and nectarine notes lead the way, followed by lightly singed almond and warm piecrust notes. Then another wave of green fig warmed pear and coconut takes over on the finish. Rich and honeyed in feel, with obvious power."

Wine Advocate 100

Following a very long harvest stretching nearly two months, the 2015 Château d'Yquem came in at 13.9% alcohol and 144 grams per liter of residual sugar, sporting a pH of 3.65 and six grams per liter of tartaric acid. None of these numbers, however, even remotely begin to tell you how profound this wine is. The nose opens with electric notes of ripe pineapples, green mango, orange blossoms and lemon tart with hints of fungi, lime zest, crushed rocks and jasmine. The freshness on the palate is just astonishing, permeating and lifting layer upon layer of tropical fruits and earthy notions, all encased in a sumptuous texture and culminating in a very, very long, mineral-tinged finish. Truly, this is a legendary vintage for d'Yquem. I've been conservative with my drinking window here, and I would not be at all surprised if our descendants are drinking this vintage well into the next century.

Napa Valley November 2018 The 100 Point Weekend with the genius of Russell Bevan Part 3

It is obvious that Russell Bevan borders on genius level in his wine making. His reputation in the valley is unsurpassed and his attention to detail is legendary as are his party habits. To me he has the energy level of the Tasmanian Devil. It is hard to keep up with him. But he makes great wine and continues to produce huge amounts of 100 point wines.  I believe many feel he is the greatest wine maker in Napa Valley today.  I have been buying a few of his wines since my visit and I particularly love his "mountain" wines best but I also am somewhat prejudice towards "mountain" wines in general.  My belief is the cool mountain early morning tempertures allow those wines to be a little softer than the valley wines.  When you consider the prices for Screaming Eagle, Scarecrow and others Bevan prices are a complete bargain and his prices are more than reasonable for a large portfolio of 100 point wines.

2016 Ontogeny Bevan Cabernet

Russell says this is an introduction to his Bordeaux Blend style wines. It has 8% Petit Verdot. There are 4 grape varieties in the wine. It has an interesting nose which along with the taste is a complex blend of smoky cedar, cigar and tobacco. It has a nice velvet mouth feel. Tannins are young and tight and will age well.

2016 Sugarloaf Mountain Bevan Cabernet

Starts with a fruity nose and the taste is a rich dark chocolate. It has a nice finish. Again young with young tannins but not as pronounced. One thing I like about mountain grapes is the higher elevation allows for less harsh tannins and a softer body.

2016 Wild Foote Cabernet Stags Leap District Cabernet

This wine had an interesting floral jasmine nose. The alcohol was a little higher but well balanced. Again lots of dark chocolate as well as a hint of berries particularly blackberries.

2012 Tench EE Cabernet Franc 50%/Cabernet Sauvingnon 50%

A vineyard adjacent to Screaming Eagle and Russell has a long term lease on the vineyard. Again an interesting floral nose and the taste has a nice flavor of chocolate and cedar. Russell says he does not punch down his wines and uses a technique he perfected where the wine is circulated using air from bottom to top. This prevents the seeds in the grapes from being bruised hence a softer and less harsh taste from the Cab Franc.

2016 Tench EE Cabernet Franc

Obviously a younger version of the 2012 and the Cab France/Cab ratio is a little different.(60/35/5 Merlot) A dark black color leads to a tobacco, cigar nose with lots of smoke. The taste is again chocolate and cigar flavors with blackberry showing through. Will age well.

2016 Howell Mountain Sentinel Ridge Cabenet/Cab Franc

Another deep dark wine with a chocolate noses. Very nice velvet mouth feel. A much more complex taste profile with tobacco and licorice in this one. Will age well.

Lunch and tasting at Brasswood Restaurant Saint Helena California Hosted by Jay Wesley Selections Monday, November 12, 2018 Part 2

It was a great lunch with Jay and thank you to all for setting it up. Understanding these wines are very low production I was unable to find any tasting notes or ratings on the web with the exception of the Per Us and the Addax Tench both of which are made by Russell Bevan

2015 Argo Cabernet Sauvignon Sugarloaf Mountain Borrowed Jewels

The wine had a light nose but the interesting thing about this wine was it is 100% French Oak but it was very soft and wasn't overdone. The nose in The Taste had lots of chocolate and Cedar flavors the acid was mild, I felt it was a very food-friendly wine.

2016 Argo Cabernet Sauvignon Sugarloaf Mountain Borrowed Jewels

Had a deep complex nose much more so than the 2015 it also has lots of chocolate and Jasmine on the nose and taste it's a very young wine with tight tannins I felt that the oak was what I described as hidden I mean they're there but it's clearly not overdone. Acid content for the 2016 was a little higher

2016 Montague Baron Cabernet

Had a bar of excellent rich chocolate and cedar nose that followed through in the taste with the addition of a complex rich dark chocolate flavor. The wine had a fairly high alcohol content and it was tannic but not overdone. Overall the wine was very well-balanced and had a good finish.

2015 Morgado Sugarloaf Mountain Cabernet

A fairly tannic wine and alcohol were also fairly high. Despite this, it had a rich dark chocolate nose and taste that was very complex. With the usual Cedar tobacco and leather flavors to me, it was one of the best wines of the tasting I liked it so much I purchased a 6 pack. It was also highly balanced very nice wine with a good finish. I like the mountain Vineyards better and this is no exception

2015 Per Us Alessio Cabernet

Had a nice floral Jasmine nose and the taste continued with Flora flavors. Also in the taste, I can pick up chocolate and Cedar very well balanced moderate alcohol nice finish 70% of the grapes are Cabernet Sauvignon from the famous Oakville vineyard: Tench. 30% are Cabernet Franc from the Sugarloaf Mountain vines in southern Napa. One star winemaker: Russell Bevan. A 100-point beneficiary many times over and champion of the top lot at Napa Valley’s Premiere barrel auction in recent years for his Chateau Boswell Cabernet creation, Russell headlines the team of artisans who have achieved greatness with this incredible project, giving us all a wine that is something to savor, to enjoy and to collect.

2016 Per Us Alessio Cabernet

Really didn't like the 2016 and to me, it had what I call a cough syrup it had a very high tannin and the alcohol content was very young and tight just didn't feel that it was my kind of wine. Others said the following. Like in past vintages of their ‘Alessio’ Napa Valley Red, Russell was able to source from the famed Tench Vineyard in Oakville(apparently Russell now has a long term lease on this vineyard) for its highly sought-after Cabernet Sauvignon and Sugarloaf Mountain Vineyard, the perfect site for Cabernet Franc and Merlot. In the glass, this delicious 2016 offers black fruit with cocoa dusting and a gratifying finish. 400 cases were produced.  2016 marks the fourth vintage for PerUs and Russell Bevan continues to make singular, focused wines as their winemaker. “A serious student of wine most of his adult life, Russell first made his mark as a writer with a syndicated column published in Wine Spectator. In 2004, Russell stepped away from the typewriter and into the vineyard, to begin making memorable wines and joining an elite group of winemakers who have received Robert Parker's 100-point score.

2016 Per Us Janeen Cabernet

The 2016 had an intense complex nose. I note a lime taste here and the tannins were tight and young but they were sweet and were well integrated with the oak. It was a very balanced wine. I liked it better than the 15 but again it's very young and needs age. The most refined of the PerUs wines, this newly released Red displays the purity that can be achieved from high elevation vineyards. Winemaker Russell Bevan crafted this new PerUs offering mostly from a vineyard atop Atlas Peak in Napa's eastern mountain range. The 90% Cabernet Sauvignon is buttressed by 10% Cabernet Franc from Sugar Loaf Mountain resulting in a wine with great balance and lively acidity. Like the Alessio Red, this 2016 carries the trademark of what this vintage will be known for – generosity in aromas and fruit with structure in line with the 2015 offerings. 375 cases were produced.

2015 Addax Tench Cabernet

For those who are unfamiliar with the Tench Vineyard, it is adjacent to Screaming Eagle and in fact as I understand it many of Screaming Eagle vintages were made from the same vines. I really like this wine especially the 2016. The 2015 had lots of chocolate and candy on the nose. The Taste was full of chocolate and smooth cedar. It was a very well-balanced nice basic wine. This delightful new release from the renowned Tench vineyard (next door to Screaming Eagle) exudes aromas of blackcurrant and loads of red berries, hints of tobacco leaf, and lavender. A mouthwatering entry coats the palate with elegant and well-defined layers, while the flavor and texture are complemented by notes of creamy French oak. This is a wonderful example of Cabernet from a very special site. Enjoy this up-and-coming gem tonight (decanting recommended) or anytime through 2025. Deep garnet-purple in color, the Addax 2015 Cabernet Sauvignon Tench Vineyard gives up notions of black cherries, cassis, and red and black plums with hints of dried Mediterranean herbs, pencil shavings, and underbrush. Full-bodied, rich, ripe, and seductive in the mouth, it has a satisfying core of black fruit and earthy layers with firm, grainy tannins, and a long, savory finish.  Score: 95, Lisa Perrotti-Brown, December 29, 2017

2016 Addax Tench Cabernet

But again I thought that the 2016 was much better and had a really Smoky Cedar knows the mouthfeel was very velvety again lots of chocolate and Cedar in The Taste and it all the wines tasted that this tasting and have the best finish Deep and inky purplish ruby red. A bit raw on the nose but it is just a baby, having been bottled recently. A bit of tar and smoked cigars on the attack followed up by juicy black fruits and rich cinnamon paste. Heavy tannins (8.5/10) that need some time to mellow out with a full body. Rich and voluptuous with black and blue fruits, baking spices, black tea, and gravel. Long and lingering finish. Lots of potential and patience will be rewarded.

Napa Valley November 2018 The 100 Point Weekend Part 1 Scarecrow Wines

This is the beginning of reports for a very special weekend in Napa Valley in 2018.  I have thought often regarding publishing this but waited so as to clean it up a little and again to remove any names to protect the innocent so to speak.  Most of the wines are available though many in the auction market and they are not the lower priced wines I strive to report on.  But if you read all the articles I am certain it will add significantly to your wine knowledge.  Frankly many of these wines are for myself and a lot of friends worth the cost but also are special occasion wines not to be enjoyed frequently.

Hundred Acre Cabernet Sauvignon 2014 RP 99

The week started with dinner at Gott's in St Helena California hamburger stand which is a unique experience in and of itself along with our hamburgers we had the Hundred Acre 2014 Cabernet Sauvignon. What a complete decadent combination. It's a great wine. The bouquet and taste had licorice Cassis and leather. It was very well-balanced and had a nice prolonged finish and Rich fruit flavors along with the ones mentioned above. Clearly a superior wine. Of Interest we went to Dean & DeLuca the next morning and they had a ton of it sitting on the shelf so it's apparently pretty popular.

Scarecrow Vertical

After dinner back to the house and an embarrassment of riches. A big thank you to our hosts for a epic 3 year vertical of Scarecrow where the lowest rated wine was 99! Go figure. To me they of course were fairly similar as you might expect. For me the 2014 was the star and I detected both in the nose and taste a hint of black cherry which to me is unusual for a cab. The others in our group seemed to prefer the 2013 as it was the first empty glass for most of us. Here are Robert Parkers description which I found to be right on track.

2013 Scarecrow RP 100

Robert Parker's Wine Advocate: "The prodigious 2013 Cabernet Sauvignon Estate is 100% Cabernet Sauvignon, including fruit from some of the oldest Cabernet vines still in existence in Napa. This full-bodied classic displays notes of forest floor, earth, crème de cassis, blackberry liqueur, licorice and some pen ink. It is dense, full-bodied, prodigiously rich, massive in intensity, yet relatively light on its feet. This great ballerina of a wine has extraordinary ripeness but pulls back from the edge before going over the top. There are 1,000 cases of this classic, which should age effortlessly for 30+ years.

2014 Scarecrow RP100

Robert Parker's Wine Advocate: "The utterly perfect 2014 Scarecrow Cabernet Sauvignon (1,500 cases) has everything one could possibly want in a Cabernet. Inky purple-colored to the rim, with a glorious nose of white flowers, crème de cassis, hints of blackberry and boysenberry, some licorice and forest floor are followed by an enormously concentrated wine with fabulous purity, a skyscraper-like mid-palate and texture, a length of nearly a minute, and stunning flavors, with flawless integration of acidity, tannin, wood and alcohol. This is a great, great wine and certainly one of the Cabernet Sauvignons of this vintage. Drink it over the next 25-30 or more years.

2015 Scarecrow RP 99

Robert Parker's Wine Advocate: "Produced from 100% Cabernet Sauvignon, the 2015 Cabernet Sauvignon leaps from the glass with gorgeous floral notes of red roses and lilacs over a core of black and red cherries, crushed black currants and baking spices plus hints of iron ore and dusty earth. The voluptuous, rounded, soft and sexy fruit slinks across the palate with incredible seamlessness and expression. Make no mistake, it is full-bodied and decadently powerful, but with a myriad of aromatic nuances, finishing long, layered and boldly perfumed

The Crazy World of Wine Pricing

My apologies, but again due to the pandemic and other issues I have not have a recent blog on wine. There obviously have been no opportunities for travel yet. One thing that I have noticed is increasing opportunities to buy wine on sale. At the same time I've noticed some changes in the wine world and thought I might provide some additional information on wine purchasing, concentrating on California Chardonnay as I have a very long purchasing history.

Everyone's noticed over the years the price of wine has gone up. Many would say this is consistent with inflation. On the other hand I'm not so sure. 20 or 30 years ago it was fairly easy to buy a exceptional good bottle of Chardonnay for under $20 a bottle and there were a few around $10 a bottle. Over the past 20 or 30 years I have noticed that the average price of Chardonnay in my opinion has gone to astronomical prices. It is very difficult today to get a bottle of Chardonnay that has excellent taste and properties for under $50 a bottle. All of the top-shelf Chardonnays that are available are starting to run right at 80 to $100 a bottle. Some would say this is supply and demand. The case can be made that in general the quality of Chardonnay worldwide has in fact improved and wine making techniques have been improved. At the same time I see wines initially offered at relatively high prices only to be placed on sale later.

The best example I recently experienced is Hanzel Chardonnay from Sonoma. I visited the vineyard probably 30 years ago when Mr. Sessions was the winemaker. At the time, and even today, they were fairly famous. They used to be considered one of the first and best California vineyards that produced Chardonnay wine in what was called the Burgundian method which essentially is fermentation in temperature controlled steel tanks and then aging in temperature controlled Oak barrels with no filtration, instead racking wines to reduce but not eliminate sediment. A long time ago you could get the Hanzel estate Chardonnay somewhere in the vicinity of $35 to $40 a bottle. Over the years that price is eventually gone up to $65 or more per bottle, but the other day it was on sale and I was able to purchase a case at $39 a bottle so clearly something's going on.

Many have said for a long time there's a glut in the wine market, yet the initial prices are for the most part higher than the market will bear and at some point in time the prices come down because nobody wants to pay those kind of prices on release. Seems to me that the wine market should learn a lesson here. If you're making great wine to me it makes more sense to initially price it at something closer to what the market actually wants to pay for it. To keep your wines at a lower price you have to manage your vineyard to keep the expenses as low as you can. I fully understand that over time prices of production increase. I have friends who have owned vineyards and made wine and they tell me all the time how their expenses keep going up. The price for a glass bottle keeps going up. One of the more bothersome prices is with quality corks. Many vineyards have gone to screw caps and artificial corks to control expenses. I do get that. At the same time after around 10 to 15 years the initial capital costs of the land has been paid off so that over time is a reduction in expense. Perhaps being naive those costs even out over the years.

Call me crazy but if a wine was initially offered at $65 a bottle and now is selling for $39 a bottle one of two things is happening. Number one someone in the chain is loosing money and if they keep that up someone goes bankrupt. So far I have not seen any distributors and few vineyards going out of business, though you do see a fair amount of consolidation and larger companies buying out the smaller ones. Number two those being sold at $39 a bottle are in fact providing everyone a profit meaning the initial prices were too high to begin with.

In the end the golden rule is buyer beware. Educate your self on wine prices and do due diligence when purchasing wine. I now am in the habit if I receive an email advertising a wine I may want, or I come across a wine site with what looks like a good price, the first thing I do is research the price to confirm the information. I have published this information before but again the sites I use to compare prices are:

Winesearcher.com They have a cheap Pro version I recommend, Like $20 a year.

1000corks.com

Vivino.com

In addition, there are a few sites where I am a repeat customer as I have purchased a lot of wine from them at what I consider fair and exceptional prices. I list them here with some important comments.

# 1 Wines Til Sold Out, WTSO.com. You sign up on line. Daily you will receive a few emails offering wines for sale. They offer wines that are overstocked and at time the prices are spectacularly low, but I still check. On their website you can go to two areas where you can see what they have in stock for sale, usually about 30 wines at all times, but again the main business model here is to offer the public a wine, and once it is all sold it no longer available unless they get more down the road. So if you get an email and it is a wine you want at a great price you cannot procrastinate and think about it. You need to respond and buy it right then and there. Sometimes the wines are very popular and sell out in minutes other times you have a little more time. My experience is the wine is gone in a matter of minutes so get your order in ASAP or you will loose the opportunity

#2 Wine Exchange, winex.com. They are located in Orange County, California. My brother-in-law lives there and put me onto them years ago. I always get hard to find wines at great prices from them. You can sign up for their email list and once or twice a week they will send you wines available for sale. They are honest, they ship at a reasonable price and I have always received the wine in good condition.

#3 K&L Wines, klwines.com. I recently joined their email “Club” called their advantage membership. You get a few emails a month with very special prices, though to get those prices you do have to sign up. I have recently bought most of wine from them this year as the prices have been very reasonable. They are who I got the Hanzel Estate Chardonnay for $39 a bottle. Interestingly Decanter magazine from Europe had an article in January saying they were the best place in the USA to buy wine. I have known about them for years as for one thing if there is a review from anyone on any wine they sell they post online the full reviews of that wine. I actually use their website to reseach reviews now as it is the easiest site to research reviews of wines. The Decanter article is: https://www.decanter.com/decanter-best/k-and-l-wines-top-buys-from-the-us-452285/

#4 B21 wine, b-21.com. They are located in Tarpon Springs, Florida and because they are in Florida they charge super cheap shipping, and in some cases free shipping. I used to buy a fair amount from them as did a lot of people on the island, so much in fact they shipped the wine on a regular basis here in a temperature controlled truck. I heard they don’t do that anymore but it is worthwhile to check their price on any wine you might be considering as when buying wine you have to take into consideration the shipping price as free shipping significantly can reduce your per bottle cost and must be taken into consideration.

#5 Stevie Bobes with Wine Ambasseur in Beane, France, https://wineambassadeur.com/. Stevie is my go to guy in France for Burgundy wines. I have been using him for a few years and he will send you an email twice a year with a very reasonably priced selection of burgundy wines shipped by him direct to your door. A lot of French people here in my neighborhood have been buying his wines for years and no complaints. What he primarily does is fine exceptionally made Burgundy wines made by smaller vineyards and new and upcoming wine makers just starting out at prices you can afford. He just came to Florida during the Holidays and sponsored a few wine tastings and folks were able to buy some exceptional wines.

#6 Cave Ulysse, Margaux, France https://www.caveulysse.com/ Dominque at Cave Ulysse is my go to guy for Bordeaux wine at a great price. Located in downtown Margaux he has for me the largest selection of both current and old Bordeaux wines as well as other French wines. It takes days to read through his inventory. You can join his email list and you will get a few emails a year. His site is available in English and the emails even though in French will be translated by Google.

So I hope this information is helpful for you and please research your favorite wines and pay the lowest price possible.