Ripped Off and Disappointed with Blackberry Farms Tennessee

Accommodations and housekeeping

In a word they were were superb. Everyone raves about the grounds, the architecture, and the peaceful environment. I can confirm that the rooms were comfortable, clean, and well appointed. I've noticed over the years that the style and decor of most Relais and Chateau properties are pretty much the same with not a lot of difference in decor. For our stay housekeeping was very good and clearly the best service offered. They met our requests on the first request. We had no issues at all with housekeeping. Our room was right next to a community refrigerator with drinks, snacks and ice cream that we could help ourselves to on demand. Our room connected to a communal living space or living room with a wood burning fireplace that was very comfortable as well as a communal coffee service. You also had access to a very large game room and library that you could easily spend hours in close by.

Check-in service was chaotic.

When you arrive the arrival area and registration is very contracted. There was a service person in the driveway who stopped us. And when I rolled the window down a somewhat brusk individual stated, why are you here? I was somewhat taken aback. Obviously I was there because I had a reservation. And the signs directed me to that one spot. When I told the service person this I was told to wait while she went inside to find out what was going on. After a brief period I was invited into register. But it just seemed strange, the way it was handled. No welcome, just why are you here? Do they have strangers without a reservation just drive up all the time? Once I got to the registration, we went through the usual formalities, but the receptionists seem to be only interested in one thing which was advising me more than once to be aware that anything and everything, including the room charge while I was there would be subject to a 20% on top service charge. It really seemed like that was the main interest when we got checked in. It was somewhat depressing in that instead of being warmly welcomed, we were basically told, and it was our perception we want your money first. We were given a bell person to go to the room. However, the bell person assigned to us was actually the same age or older than my wife(we are both elderly). It was obvious they were physically incapable of carrying heavy luggage. My wife felt sorry for them and actually carried some of the heavier luggage into the room which I found completely unacceptable especially after being reminded multiple times of the service charge. At that point in time I expected royal service which was not provided. And the bell-person didn't say, no, don't do that, I'll do it they went ahead and let my wife carry heavy luggage in. Again simply unacceptable.

Dining

There are two dining venues, Dogwood, which is a more casual place providing three meals a day, and the Barn, which is more upscale and serving dinner only. In general the food was good but in our opinion did not match the price paid. There were some innovative dishes and flavors, and some of them worked, but then again some of them didn't work. To us most of the menu choices were what you would find elsewhere and nothing special or really different. I found it interesting that the dining venues have only received minor awards from one or two magazines but to be clear no Michelin star awards and no Mobile 4 or 5 diamond awards for either restaurant. You would think, based on their reputation and the prices they charged that that would be something you would anticipate but no, it didn't happen. Perhaps the main reason was the service again was completely unacceptable. It was extremely young untrained, and unprofessional servers. The servers were most interested in constant small talk every time they walked by your table as opposed to providing professional service. In fact we had to complain and request reducing the small talk every what seemed to be 5 minutes. It was the second time we have made that request and interestingly the first time was at another Realis and Chateau property. There were 2 or 3 professionals overseeing the operation, but they were seldom seen. They did have a world famous sommelier who was extremely helpful, but the whole dinner service taken as a whole, was simply not up to caliber to what you would expect. We were terribly disappointed overall, and we agreed with other reviewers who said they probably preferred the casual dining spot as opposed to the upscale Barn. The Barn seemed to us to be way overrated, and my wife made an interesting observation that the chefs and the sous chefs in the open kitchen seem to be depressed. They just sort of were walking around with sad faces. They weren't particularly excited about making dinner. It was just something you could feel, and you could see a lack of enthusiasm.

Wine

Allegedly Blackberry Farms wine list is the second best in the world compared to Bern’s steakhouse in Tampa. Having been to Bern's multiple times in my life as well as multiple trips into Bern’s wine cellars both on and off site, I can verify the truth of that statement. Especially French wines and more to the point Madam Leroy-Bize wines from Bourgogne. I was very excited about reviewing the wine list, understanding prices would be high but hoping the possibility of finding something not too expensive. No such luck. The problem is you cannot afford any of it unless you are Jeff Bezos or Warren Buffet. I was able to review the list before going and came to the conclusion I would need to take my own wines and pay the high corkage fee of $100 per bottle(++ that 20% service charge). The prices were simply unacceptable. The markup on the wines, by my estimation in some cases was close to 700%. I can assure you even Warren Buffet with all his Billions would most likely not buy most of those wines. 700% markup over retail is simply not right no matter how much money you have. I simply will not support any venue that does that. Years ago we stayed at the Delano, South Beach Miami and dined at the Blue Door restaurant. At that time I was always meeting with the Food & Beverage managers and they told me their markup was 1.5 retail and they were making money at that level, just not a killing and they wanted people to enjoy good wines with their meals. At another high end place in NYC the sommelier told me they charge those high prices because that is what they sell for in the Hong Kong wine auctions. Fine then, be honest, ship the wines to Hong Kong and sell them as money is the only thing you are interest in and could care less about the dining experience of your customers. The usual standard is 200% of retail and on rare occasion, 300% times retail, but 700% times retail is highway robbery and sends the wrong message. Contrary to popular belief I support reasonable corkage fees. Restaurants still provide glassware, service personnel, and must pay for insurance and must follow State alcohol laws when serving you your own wines so yes they should charge you a corkage fee for providing you those services in their place. Where the debate comes in is what is considered reasonable and for most of the world that is somewhere between $20 to maybe $50 dependent on the venue. Most of my wine friends consider $100 at the top end but examples like Thomas Keller’s places The French Laundry and Per Se it is his standard so for a high end place OK. But also don’t forget at Blackberry Farms on top of that is that ++ service charge. There are also unwritten rules regarding taking your own wine to a restaurant chief of which is you don’t take a wine they have on their list. So I made sure I took wines they did not have. Another unwritten rules is you take wines they would be proud to pour which I did, not Ripple or Blue Nun.

Activities

Their activity list is almost as long as their wine list. There's a ton to do at this place, and while I was in the hot tub, one afternoon a young couple was there and they expressed that they were over busy as they had actually signed up for more than they really should have, and as a result they had no downtime. That could be quite easy at BlackBerry farms so take it from us old folks with our new rule, one activity a day then a nap. We appreciated the pool space and hot tub very much. It was one of the highlights of our visit. It's small, but it was not crowded partly because it was sort of cool. But I will say that the pool was heated, and the hot tub had strong jets so you actually could get a pretty decent massage in the hot tub and then go for a swim comfortably. They also allow you to use the pool and hot tub 24/7which I found different from other places. I have always been told how extremely expensive it is to heat a pool so maybe that explains the high prices? Be aware there are very few included activities during your stay and even simple activities like a tour are to me expensive especially once you add that service charge.

Check out

Check out service was not much better than checking in. We had to call more than once to get checkout service. This time I insisted that they send someone who was strong enough to carry the luggage. I really shouldn't have to do that but based on our check in experience, I felt that it was clearly necessary to let the front desk know that they needed to have somebody younger and stronger to handle luggage and of course I was looking out for my wife also. Something interesting and positive occurred at check out. Turns out Blackberry Farms has some kind of relationship with Lexus Automobiles and one of the actual free activities you can do(and not pay a service charge) is drive around in a free demonstration ride in a Lexus SUV.   At check out there was a $100 credit off of our bill for driving up in and being a Lexus owner. What a nice surprise. Thinking about it our visit might have started out better had we been told on check in “Oh we see you have a Lexus car, you will receive a $100 credit off of your total bill at check out”. We probably would have remember nothing else. As it was we remembered “why are you here" and "don’t forget the 20% service charge”.

The Soapbox and Conclusions

We truly were looking forward to this trip and nothing short of an unforgettable experience at Blackberry Farms. We have been wishing for it for over 30 years. We have multiple friends, including friends who know the owners, who have come multiple times who gave it their highest reviews. We had nothing but the best intentions of having a great time enjoying the best in accommodations, cuisine, and service. With huge disappointment our experience was in fact forgettable. For what we paid we could have had a suite at a 100 better properties. We could have stayed at the Ritz in Paris. We could have been in the Penthouse on Regents Seven Seas. But we were stuck at Blackberry Farms with mediocre food, non existent service, and an added 20% service charge. I had already written my shorter review on Trip Advisor and while there I read about a dozen reviews over the past year or two that essentially agreed with what I have told you here. I noticed that up until a couple of years ago management responded to each review, positive or negative with a comment acknowledging the writers good or bad comments. From what I could tell for the recent past at least I saw no management comments regarding customers comments so I can only come to one conclusion, management really does not care what you think. And guess what, it shows. As we drove away in our Lexus my wife and I were commenting that we were actually happy to leave. We were going to another Relais and Chateau property, The Old Edwards Inn, in Highlands NC which it turns out was 20% the cost and 1000% better food and service and we could not wait to get there. Thinking about that was very sad. After waiting 30 years to go to Blackberry Farms we could not wait to leave because we felt ripped off and will not return. But it is sad we feel that way and sadder that Blackberry Farms could care less as long as they receive that 20% service charge.

Food and Wine Matching a Comprehensive Review from Wine Spectator

To be clear this is not my original work and is a copy from Wine Spectator last year I found very comprehensive and valuable so I reproduce it here for you with a link to join Wine Spectator if you wish

Good news: When matching food and wine, you don’t have to learn complicated systems for selecting the right bottle to enhance what you're eating. This is not rocket science. A few simple guidelines will help you make successful wine-and-food pairings.

Of course, it’s fun to experiment and fine-tune, and with experience you may be able to create spectacular matches that dramatically improve both the dish and the wine. But save those efforts for special occasions and special wines.
Keep It Simple

The three most important rules when it comes to wine-and-food pairing are:

1. Drink and eat what you like

Choose a wine that you would want to drink by itself, rather than hoping a food match will improve a wine made in a style you don’t like. That way, even if the pairing isn’t perfect, you will still enjoy what you’re drinking; at worst, you might need a sip of water or bite of bread between the dish and the glass. The same holds true for the food: After all, if you detest liver, there is no wine pairing on Earth that will make it work for you.

2. Look for balance

Consider the weight—or body, or richness—of both the food and the wine. The wine and the dish should be equal partners, with neither overwhelming the other. If you balance the two by weight, you raise the odds dramatically that the pairing will succeed. This is the secret behind many classic wine-and-food matches.

There’s a fair amount of instinct to this. Hearty food needs a hearty wine. Cabernet Sauvignon complements grilled steak or lamb chops because they’re equally vigorous; the dish would run roughshod over a crisp white wine. In contrast, a light Soave washes down a subtly flavored poached fish because they are equals in delicacy.

Crisp whites such as Sancerre and Pouilly-Fumé, made with Sauvignon Blanc, complement fresh herbs and soft cheeses, but light reds and richer whites call for different matches. (Andrew McCaul)

How do you determine weight? For the food, fat—including what comes from the cooking method and the sauce—is the main contributor. (Note how a salad with blue cheese dressing feels heavier than one with citrus vinaigrette, as does fried chicken versus poached.)

For a wine, you can get clues from the color, grape variety and alcohol level, along with the winemaking techniques and the region’s climate. (Wines with less than 12 percent alcohol tend to be lighter-bodied; those with more than 14 percent are heavier.) If you’re not familiar with a wine, consult our lists below.

3. Match the wine to the most prominent element in the dish

This is critical to fine-tuning wine pairings. Identify the dominant character in the dish; often it's the sauce, seasonings or cooking method, rather than the main ingredient. Consider two different chicken dishes: Chicken Marsala, with its browned surface and a sauce of dark wine and mushrooms, versus a chicken breast poached in a creamy lemon sauce. The caramelized, earthy flavors of the former tilt it toward a soft, supple red, while the simplicity and citrus flavors of the latter call for a fresh white.

Getting More Advanced

Once you’ve considered these three important rules, you can get more detailed if you want and consider other subtleties of the wine.

First it’s useful to understand the components from the grapes that make up a wine’s structure: the fruit flavors and sugar, which give wines a soft feel in the mouth, and the acidity and tannins, which give wines a sensation of firmness. And of course, there’s the alcohol, which can feel softer in smaller amounts, harder in higher ones.

Red wines are distinct from whites in two main ways: tannins and flavors. Tannins are compounds that provide structure and texture to a wine; they’re responsible for that astringent sensation you feel on the sides of your cheeks, much like when you drink a strong cup of tea. Many red wines have tannins; few white wines do, unless they have spent extensive time aging in oak barrels.

Rosés can strike a balance between white and red wines for pairings and also serve as a go-to option for difficult-to-match dishes. (Aubrie Pick)

White and red wines share many common aromas and flavors; both can be spicy, earthy, minerally or floral. But the apple, pear and citrus flavors in many white wines seldom show up in reds, and the dark currant, cherry and plum flavors of red grapes usually do not appear in whites.

Here are some other pairing principles to consider:

4. Structure and texture matter

Ideally, a wine’s components are in balance, but you can affect that balance, for better or worse, with the food pairing. Elements in a dish can accentuate or diminish the acidity and sweetness of a wine (and vice versa), as well as the bitterness of its tannins.

High levels of acidic ingredients, such as lemon or vinegar, for example, benefit high-acid wines by making them feel softer and rounder in comparison. On the other hand, tart food can turn balanced wines flabby.

Sweetness on the plate can make a dry wine taste sour, but pairs well with a bit of sweetness in the wine; as long as a wine balances its sugar with enough natural acidity (such as German Rieslings and demi-sec Champagnes), it can work very well with many dishes.

Tannic, structured red wines such as Cabernet Sauvignon, Nebbiolo and Syrah counterbalance the fat in a well-marbled steak. (Lisovskaya/Getty Images)

Tannins interact with fats, salt and spicy flavors. Rich, fatty dishes such as steak diminish the perception of tannins, making a robust wine such as a Cabernet seem smoother, as do lightly salty foods like Parmigiano-Reggiano cheese. However, very salty foods increase the perception of tannins and can make a red wine seem harsh and astringent; salt likewise accentuates the heat of a high-alcohol wine. Very spicy flavors also tend to react badly with tannins and high alcohol, making the wines feel hotter; such dishes fare better with fruity or lightly sweet wines.

5. Look for flavor links

This is where pairing can be endless fun. The aromatics of wine often remind us of foods such as fruits, herbs, spices and butter. You can create a good match by including ingredients in a dish that echo—and therefore emphasize—the aromas and flavors in a wine. For a Cabernet, for example, currants in a dish may bring out the wine’s characteristic dark fruit flavors, while a pinch of sage could highlight hints of herbs.

On the other hand, similar flavors can have a “cancellation effect”—balancing each other out so that other aspects of a wine come out more strongly. Serving earthy mushrooms with an earthy red might end up giving more prominence to the wine’s fruit character.
6. Give consideration to age

Aged wines present a different set of textures and flavors. As a wine matures, the power of youth eventually subsides; the tannins soften, and the wine may become more delicate and graceful. Fresh fruit flavors may give way to earthy and savory notes, as the wine takes on more complex, secondary characteristics. When choosing dishes for older wines, tone down the richness and big flavors and look for simpler fare that allows the nuances to shine through. For example, rather than a grilled, spice-rubbed steak with an older Cabernet, try lamb braised for hours in stock.

Entire books have been written on the subject of food-and-wine pairing, and you can have a lifetime of fun experimenting with different combinations. If you’d like to learn more, become a WineSpectator.com member.

A refreshing glass of sparkling wine cuts through fatty and salty dishes—from soft cheeses to fried chicken—to cleanse the palate for the next bite. (Lucy Schaeffer Photography)
Weighing Your Options: Lists of Wines by Body

Matching by weight is the foundation of the old rule about white wine with fish and red wine with meat. That made perfect sense in the days when white wines were mostly light and fruity and red wines were mostly tannic and weighty. But today, color-coding does not always work.

Like human beings, wines come in all dimensions. To match them with food, it’s useful to know where they fit in a spectrum, with the lightest wines at one end and fuller-bodied wines toward the other end. For perspective, we offer the following lists of commonly encountered wines.

OK, purists, you’re right: Some Champagnes are more delicate than some Rieslings, and some Sauvignon Blancs are bigger than some Chardonnays, but we’re painting with broad strokes here. When you’re searching for a light wine to go with dinner, pick one from a category at the top of the list. When you want a bigger wine, look toward the end.

To make your own classic matches, start off on the traditional paths and then deviate a little. Don’t get stuck on Cabernet with red meats—look up and down the list and try Zinfandel or Châteauneuf-du-Pape. Instead of Burgundy or Pinot Noir with sautéed mushrooms, try a Barbera or a red Bordeaux. That’s the way to put a little variety into your wine life without straying too far from the original purpose.
Selected dry and off-dry white wines, lightest to weightiest:

High-acid white wines stand up well to many vegetable-based dishes, including acidic ones like a fresh tomato gazpacho. (Joe St. Pierre)

  

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NYC "The Big Apple" Wines and Dining 2024

Recommended Restaurants

Sea Fire Grill Midtown

Upon the recommendation of the hotel concierge, we enjoyed an exquisite dinner at Sea Fire Grill in New York City. This establishment is affiliated with the Benjamin Steakhouse franchise, and both the cuisine and service were exemplary. It is undoubtedly a five-star venue, accompanied by five-star pricing. As is common with many restaurants in New York City, the markup on wine from retail prices is 300%, which I believe is excessively high. However, they did offer one of the finest wine selections I have encountered in some time. I opted for a flawlessly prepared swordfish, while my wife savored the remarkable seared scallops. Despite the elevated wine prices, we found the restaurant to be outstanding in terms of both service and the quality and variety of the food. In hindsight, we should have chosen wine by the glass, but I could not resist the allure of their favored Aubert Powder House Sonoma Chardonnay on the list.

STK Steakhouse Midtown

Having visited New York City for several decades, we have established a preferred selection of businesses, particularly in the realm of steakhouses, where we have consistently favored the Benjamin franchise. However, seeking a change for this trip, we decided to try STK Steakhouse in Midtown, and it proved to be an excellent choice. The menu is impressive, featuring many classic options. Notably, they offer a fine selection of A5 Japanese Kobe beef, including an intriguing A5 French Dip, which I had not encountered before. Additionally, they provide A5 strip and filet steaks, with the filet being our preferred cut. I opted for a Delmonico steak, dry-aged and accompanied by Bearnaise sauce, which was superbly prepared. For my starter, I enjoyed a delightful Tuna Tartare that reminded me of a similar dish I had at PLAE restaurant on Amelia Island years ago. Overall, we had a pleasant dining experience, and the pricing was among the more reasonable options in New York. It is worth noting that the cost was lower because we chose to share a single entrée and ordered wine by the glass, which significantly impacted the total. As we dined, it was evident that this establishment did not embody the traditional dark, heavily oaked ambiance typical of many NYC steakhouses. Instead, the interior was modern and sleek, accompanied by hip hop techno Buddha bar music, and we were the only patrons over the age of 40. Our experience at STK reinforced my previous observations made in Paris last summer, indicating that the dining scene in major cities has shifted towards a younger, more vibrant, and expedited format. I should mention that from the moment we were seated until our departure, we spent just one hour there, and we did not feel rushed at all. The era of lengthy, elegant Continental dinners seems to have waned, with younger diners now favoring a more casual and swift dining experience. I like to call it Quick and Hip Dining. For us, as long as the food remains exceptional, we will be content, while still seeking out those cherished traditional dining experiences.

Milos Estiatorio Hudson Yards

This marked our second visit to Milos, with this occasion being our inaugural dinner experience there. The establishment is renowned for its wide array of seafood, all expertly prepared. This visit was no exception. My wife opted for the shrimp, which were cooked to perfection. I had intended to order fish, specifically my favorite, pompano; however, it was unfortunately out of season and unavailable. Consequently, I chose the rack of lamb, which was also prepared flawlessly and exceptionally flavorful. We began our meal with a platter featuring a variety of hummus, which was incredibly delicious and among the finest I have encountered, prompting our visit primarily for that dish. The view and service are unparalleled, and securing a reservation is essential, as the restaurant was bustling with local patrons. I wholeheartedly continue to recommend Milos.

Osteria DelBianco Midtown NYC

Our decision to dine at this establishment stemmed from our research into restaurants in New York City. During this process, I observed that this restaurant had received only one low one-star review, while the majority of reviews were rated four or five stars. It is uncommon to encounter such a disparity in ratings, as there are typically more low scores. I am pleased to confirm that the presence of only one one-star review is indicative of their quality. We enjoyed an excellent dinner, with all dishes freshly prepared and enhanced by a delightful blend of herbs and spices that contributed to a rich flavor profile. I ordered my usual dish, Veal Scaloppini, which featured the thinnest slices of meat I have encountered in years, and it was delicious. The drinks were satisfactory, and although the wine list was somewhat limited, we managed to find a pleasant wine to accompany our meal. The pricing was reasonable. The restaurant was bustling with locals, creating a vibrant and somewhat noisy atmosphere, which we found enjoyable due to the evident happiness of the patrons. My wife chose the pasta Bolognese and thoroughly enjoyed it, even taking some home for lunch the following day. I can wholeheartedly recommend Osteria DelBianco Midtown in New York City.

Wine Spectator NY Wine Experience 2024

It has been six years since my last attendance at the Wine Spectator New York Wine Experience, primarily due to cancellations caused by the Covid pandemic. After four years, it felt as though the same selections were being showcased annually. However, this year brought a refreshing change, featuring a vertical tasting of Léoville Las Cases, one of my preferred Bordeaux wines, prompting my return to New York City. As is customary, the weekend was filled with intense tastings and lectures from early morning until late evening. By my estimation, over 300 wines were presented, and at my current age, it is simply unfeasible to sample them all—perhaps a younger individual might manage to do so more efficiently. Over the course of three days I tasted and enjoyed 96 wines, with a cumulative value of approximately $21,000, which was all I could manage. The opportunity to sample and enjoy wines of such caliber and expense, representing a global selection, is unparalleled. The Wine Spectator New York Wine Experience remains the premier venue for enhancing one’s palate and wine knowledge at a reasonable cost, effectively allowing one to travel the world through wine. I still regard it as an excellent value, despite having only sampled about a third of the wines available. On average, the retail price of the wines was around $240 per bottle. One notable observation I made is that the Master Sommelier curriculum may require reevaluation. Having attended several classes, I have consistently encountered the initial lesson emphasizing that the first assessment of a wine should focus on whether it exhibits predominantly earthy or fruity characteristics. Traditionally, "earthy" has been associated with Old World wines, particularly from Europe, while "fruity" has been linked to New World wines, such as those from the USA, South Africa, and South America. However, I have noticed a shift, as some Old World producers are now crafting fruit-forward wines, while certain New World vintners, especially in California, are producing earth-forward wines, indicating a clear evolution in winemaking practices. This change is partly attributed to California vintners increasingly focusing on terroir-driven, single-vineyard wines, aligning with traditional French principles.

My primary objective in writing about wine is to recommend high-quality options to friends that are reasonably priced and accessible for purchase. To facilitate this, I have categorized my recommended wines into three groups: those priced under $100, those over $100, and a singular exceptional wine that merits the investment of purchasing a bottle at least once in a lifetime. Given that the average price of wine today hovers around $240, it is impractical for most individuals, including myself, to indulge in a bottle at that price on a daily basis while maintaining financial stability. I often question whether wines at such elevated prices truly justify their costs, which continue to rise. Therefore, I have established $100 as a significant threshold, as it appears to be a price point of relevance for many consumers. While numerous wines are offered in the range of $500 to $1200 per bottle, I can confidently assert that, in my view, most do not warrant their price tags, and in some instances, are not worth any price at all; thus, it is unwise to devote time, effort, and resources to them.

Recommended Value Wines Less than $100

15 to consider as strong buys

Diatom Chardonnay Santa Barbara County 2023 WS93 $25. Although I typically do not gravitate towards Chardonnays or wines from Santa Barbara, this particular offering has changed my perspective. For its price point, it stands out as an exceptional wine. The complex floral notes of white peach, pineapple, orange blossoms, and lemon curd are prominent on both the nose and palate, harmoniously balanced with a moderate acidity that pairs well with food. It serves as an excellent everyday wine, showcasing craftsmanship and technical superiority that rivals more expensive options. I will certainly consider purchasing this wine again in the future.

Kendall Jackson Chardonnay Petaluma Gap Jackson Estate Cloud Landing WS91 $55. I have long held a fondness for Kendall Jackson wines, having enjoyed hundreds of their bottles. This particular Chardonnay ranks among the finest I have ever tasted, deserving of an even higher rating. It presents a complex profile, characterized by good acidity and minimal oak influence, resulting in a well-balanced experience. Other reviewers have noted flavors of lush clove and nutmeg, alongside toasted brioche, salted butter, lemon, and peach. This wine exemplifies the exceptional quality that this winery consistently delivers.

Chateau Suduiraut Sauternes 2013 WS94 $77I was able to taste this wine alongside Chateau d’Yquem Sauternes 2016, which was conveniently positioned next to it, the superiority of Suduiraut was evident. The predominant flavor of smooth, velvety honey enveloped the palate, delivering an enduring pleasure. Although the d’Yquem also received a rating of 94 points, it exhibited some bitterness and lacked the same level of smoothness. My previous experiences with d’Yquem have not always been exceptional, and a common remark is, “Yes, it may not be perfect, but it is a d’Yquem,” highlighting the influence of bias in our evaluations. Over the years, I have come to prefer Chateau Suduiraut, as it consistently matches or surpasses d’Yquem in my estimation, all while being significantly more affordable (the 2016 d’Yquem is priced at $380).

Domaine Carneros by Taittinger Brut Caneros California Sparkling Wine WS93 $39. For many years, this Champagne/Sparkling wine has consistently emerged as the most remarkable value at this event. Each year, I find myself astonished by the exceptional quality, complexity, and technical prowess that surpasses even the finest offerings from France. I can enjoy and serve this wine throughout the day and night with great pride, as it truly is that impressive. Its intricate flavors and perfect acidity create a harmonious balance, making it difficult to distinguish from renowned brands such as Louis Roederer. It is essential for all of us, myself included, to set aside any preconceived notions and consider this wine for our New Year's celebrations. The Rosé variant is equally exceptional.

Roederer Estate Brut Anderson Valley L'Ermitage WS 94 $68

This California Sparkler has consistently stood out as an exceptional choice, often rivaling premium French Champagnes while offering significant cost savings. Fortunately, its quality remains unchanged, continuing to impress. The aroma is rich with fruit notes and exhibits complexity, featuring hints of apple, hazelnut, clove, and nutmeg. The finish is notably long and quite enjoyable. The only other California Sparkler that may offer comparable value is the straightforward Roederer Estate Brut from Anderson Valley, priced at approximately $30 per bottle, which we have also appreciated for many years. I wholeheartedly recommend either option.

Champagne Louis Roederer Collection 244 NV WS $93

This wine is surprisingly accessible, even in Florida, where I discovered it priced at $50 per bottle. It is an exceptional Champagne that undoubtedly stands among the finest in the region. This offers the opportunity to enjoy authentic French sparkling wine at an excellent value, and it truly is a remarkable selection. Personally, I would find it challenging to choose between this and the California Roederer L’Ermitage. It is undoubtedly a refined Champagne, characterized by good acidity and a complex flavor profile that includes notes of pear, cherry, and apple, complemented by a subtle hint of almonds. The finish is impressive, and there is ample supply, with over 21,000 cases imported to the United States. This is certainly a wine to consider stocking up on for the holiday season

La Crema Chardonnay Sonoma Coast Tidal Break Vineyard WS90 $55

This wine is exclusively accessible via their wine club and is not sold in retail outlets. It is unfortunate, as it is an exceptional wine that, in my view, deserves a rating higher than 90. I earnestly requested the winemaker, Craig McAllister, to include me on the club list to obtain this wine. We shall see what transpires. It is a remarkable Chardonnay featuring a complex flavor profile that introduces new notes of ginger, lemon, pineapple, and peach, complemented by refreshing acidity and subtle spice undertones. I found it to be highly enjoyable and hope to have the opportunity to purchase some in the future.

Dutton-Goldfield Pinot Noir Green Valley of Russian River Valley Dutton Ranch Emerald Ridge Vineyard 2021 92WS $75

The Dutton-Goldfield vineyards are renowned globally for producing exceptional Chardonnay and Pinot Noir grapes, which are sought after by numerous winemakers. This particular wine originates from the family that owns a portion or the entirety of these vineyards. I had the pleasure of tasting it during a luncheon dedicated to Sonoma County wines. It exhibited a delightful bouquet of robust dark cherries and showcased a deep, concentrated black cherry hue. The flavor profile was rich and well-balanced. I did notice a slight bitterness at the back of the palate, which dissipated when paired with food. Overall, I found it to be an outstanding Pinot Noir that pairs wonderfully with various dishes.

Pedroncelli Zinfandel Dry Creek Valley Mother Clone 2021 $15This wine offers exceptional value at an astonishingly low price, presenting a unique experience. It begins with an enticing smoky cherry aroma, showcasing flavors of both black cherry and blackberry. The palate reveals a complexity that surpasses expectations for its price point. The wine is rich in tannins and features the peppery notes typically associated with Zinfandel. Its deep color is noteworthy, and one might easily mistake it for a Pinot Noir, despite it being a red Zinfandel. At a retail price of $15 per bottle, it stands out as the finest Red Zinfandel I have encountered in years.

Rodney Strong Cabernet Sauvignon Alexander Valley Brother Single Vineyard 2018 WS 90 $40. This serves as an exemplary illustration of how longstanding biases and prejudices can be swiftly dispelled. I had never found Rodney Strong wines to be particularly impressive, nor had I ever made a purchase. However, this particular wine has changed my perspective. Priced at $40 per bottle, it offers remarkable value. It presents a deep, concentrated black hue, accompanied by an indulgent smoky cedar aroma. The palate reveals a luxuriously smooth texture, enriched with an abundance of fruit and berry flavors, all harmoniously balanced. A subtle hint of oak emerges as a delicate vanilla note, culminating in a prolonged and pleasing finish. This Cabernet stands out as exceptional, exhibiting a more refined style while maintaining a bold and full-bodied character. My primary concern lies in its limited availability, as it is a single vineyard wine with low production.

Marques de Murrieta White Rioja Capellania 2019 WA 96 WS 93(2015) $78

This vineyard has a notable history that dates back to 1986. In that year, they began aging a white wine in oak barrels for 22 years, followed by an additional six years in stainless steel before its release. Remarkably, the wine was never subjected to excessive oak influence. Currently, it commands a price exceeding $500 per bottle on the open market, with limited availability. I had the privilege of tasting it at a previous Wine Spectator Wine Experience and have enjoyed two or three bottles during meals, with one remaining in my cellar. It is evident that describing this vineyard as merely significant would be an understatement. The 2019 vintage was showcased at the Chef’s Challenge, where it was selected by Bruce Sanderson of Wine Spectator to pair with Ensaladilla Rusa featuring Langosta and Trout Roe, prepared by Chef Jose Andres. In my opinion, it was a perfect pairing. The wine presented a delicate smoky aroma, leading to a palate rich in exquisite fruit, highlighted by vibrant pear notes and a lingering finish. It complemented the dish beautifully, and I found Chef Jose's entrée to be the standout of the day.

Tolaini Chianti Classico Vallenuova 2022 WS 93 $25

During the Chefs Challenge, Bruce Sanderson selected a pairing for Ervilhas com Chourico: a Tatlet featuring Portuguese Chorizo Mousse accompanied by a Green Pea Salad prepared by Emeril Lagasse. This combination proved to be an exceptional match of wine and cuisine, offering great value. I have a particular fondness for Chiantis, especially the Classico and Reserva varieties. The wine exhibited a pleasant fruit balance with moderate acidity, enhancing its compatibility with food. Priced at $25 per bottle, this Chianti represents an excellent value, and I wholeheartedly recommend it.

La Crema Pinot Noir Sonoma Coast 2021 WS91 $22

This wine was recognized as Wine Spectator's Wine of the Year for 2024, and I concur that it represents an exceptional value for its price, particularly for enthusiasts of Pinot. The color appeared somewhat light; however, upon tasting, it revealed a pleasantly moderate body. The aroma and flavor were dominated by rich dark cherry notes. The finish was commendable, and I observed that it was a well-crafted wine. For Pinot aficionados, this is an excellent choice to enjoy regularly with dinner without straining one's finances. I found Wine Spectator's rating of 91 to be accurate; while it may not be as striking as some others, it is certainly a wine that can be appreciated by many

The Calling Chardonnay Russian River Valley Dutton Ranch 2022 WS93 $20

An exceptional Chardonnay priced at only $20 per bottle represents an incredible value. The initial aroma presents notes of vanilla, complemented by hints of honeysuckle and pear, which seamlessly transition into the palate. Although the wine was initially served at a lower temperature, it gradually warmed in the glass, revealing a captivating cedar plank aroma and flavor that highlights the oak, which is subtly integrated and enhances the overall profile of the wine. The mouthfeel is velvety, a quality I particularly appreciate, and the finish is quite pleasing. I noted that the fruit is well-balanced and exhibits a delightful sweetness. This further reinforces the notion that a wine must taste like grape juice to be considered authentic. It is rare to find a California Chardonnay that is not excessively oaked, yet this wine offers a remarkable complexity of flavors at such an affordable price. It appears to be widely available, and interestingly, I found it listed on Amazon for $27 per bottle.

Aubert Chardonnay Sonoma Coast Powder House 2021 WS95 $110

Mark Aubert has been crafting California Chardonnay for many years, and his expertise is evident. Before establishing his own vineyard, he served as the lead winemaker for Peter Michael, where he played a significant role in creating many of the winery's exceptional wines. In my view, Mark epitomizes California's "Burgundy wine producers in the Burgundy style." Recently, I had the pleasure of enjoying this beautifully crafted wine during dinner over the weekend. The aroma and flavor profile are intricate yet harmoniously balanced, featuring a rich array of fruit notes, including peach and apple. The acidity is moderate, complemented by a subtle hint of oak, which is not overpowering. I paired it with a buttery swordfish, and the combination resulted in a truly indulgent dining experience. Priced just above $100, I included it in my collection of wines under $100, close enough for me, as it offers remarkable value compared to a French Chardonnay of similar quality and style.

Recommended Outstanding Wines Over $100

Champagne Pol Rodger Cuvee Sir Winston Churchill 2015 WS 95 $500

It is now the moment to ascend into the Stratosphere and explore wines whose prices border on the absurd, or those that compel you to reevaluate your romantic relationship, prompting you to enhance it in order to justify purchasing a bottle or two rather than confronting potential alimony expenses. Sir Winston Churchill Pol Roger has long been regarded as one of the premier marquee Champagnes globally, accompanied by a price that reflects its esteemed status. Undoubtedly, it is an exceptional Champagne. It begins with a creamy texture and fine mousse, presenting a complex array of flavors including lemon and almonds, culminating in a prolonged and delightful finish that gives you pause to consider how you will manage the expense. I acknowledge my bias regarding the price. Nevertheless, it is indeed a remarkable Champagne, and having enjoyed it previously, I would certainly purchase it if it were to be offered at a discount on WTSO.com.

Maison Louis Jadot Clos Vougeot 2021 WS 92 $255

This price for a Clos Vougeot Grand Cru is truly exceptional, and the quality of the wine is remarkable. I must admit, I was taken aback. Louis Jadot produces a wide range of Burgundies, which often leads me to question the overall quality, as he does not seem to focus on a specific region or set of vineyards to create higher-end wines. I have visited his residence in Beaune and explored one of his cellars, where I found that he offers good wines at reasonable prices. In my opinion, this particular wine stands out, achieving a level of excellence that is not typically associated with this producer. I believe the Wine Spectator rating of 92 is understated; I would rate it higher. It embodies the classic characteristics of Clos Vougeot, featuring a complex aroma and flavor profile with multiple fruit notes, harmoniously balanced with a terroir-driven earthiness that is quite enjoyable. The wine possesses ample body and intensity, culminating in a long finish. With only 195 cases imported, availability is limited, but it is certainly worth seeking out at this price point. Most Clos Vougeot wines I encounter today often exceed $500, making this an exceptional deal.

Peter Michael The Poppies Knights Valley WS 92 $230

This wine is undoubtedly Sir Peter’s most renowned creation, and justifiably so. I remained on his mailing list for several years, only opting out to explore more white wines, as my wife and family typically do not consume reds. To me, this wine was nothing short of spectacular, deserving of a rating exceeding 92. It presents a bold and dark profile with a berry aroma, followed by intricate flavors of mocha, cocoa, anise, and various blackberry notes, all in perfect harmony and balance, culminating in a lingering finish. Notably, Sir Peter engaged in conversation with me three times over the weekend, each time recognizing me from previous encounters, and he is always a delightful individual to converse with. What truly astonished me, and was a significant honor, was his remark that he had always believed I was a wine writer for Wine Spectator. While that is not the case, it was indeed a flattering compliment. Perhaps he has come across my blog? I have extended offers to assist him, as a physician, with his charity focused on prostate cancer, and he mentioned he would reach out. Only time will reveal the outcome.

Domaine Faiveley Batard-Montrachet WS 95 2008 $372

I would like to inform you that my remarks regarding this wine represent the final commentary I will be making for this blog this year and I waited until the end to write regarding this wine. Additionally, it was the inaugural wine served on Saturday morning during the Wine Experience. Notably, Montrachet, Batard Montrachet, and Chevalier Montrachet Grand Cru are the most coveted White Burgundy Chardonnays for both Clark and myself. Were we to possess the financial means of Elon Musk, these would likely be the only wines we would consume regularly, regardless of their cost, as they hold a near-spiritual significance for us. While I have not been particularly fond of Domaine Faiveley, it remains a favorite among many in France, especially in restaurants. It appears that during our dinners in Beaune, France, nearly all patrons opt for his wines. Undoubtedly, it is a remarkable wine. A notable insight I gained from Robert Parker years ago is that it exhibits a subtle hint of green color, along with an almost imperceptible lime flavor, which Parker suggests indicates a wine of exceptional quality. This characteristic of Montrachet wines is complemented by aromas and flavors of apple, honeysuckle, and vanilla, all harmoniously balanced with a moderate acidity that pairs well with food. The fresh lemon/lime note contributes to a mouthwatering tartness and brightness, further suggesting sufficient acidity for culinary pairings. The wine concludes with a long, delightful finish, and the more prolonged the finish, the greater my desire to acquire a case. In comparison to the current price of standard Montrachet, which exceeds $1,000 per bottle, Batard Montrachet serves as an excellent alternative for those mindful of their budget.

Lokoya Mount Veeder Cabernet Sauvignon 2013 $500

This wine experience undoubtedly deserves a five-star rating. Among the selections from Lokoya, it stood out as the finest. The wine presented a deep black hue with a pronounced dark edge, indicating its youthfulness. Its aroma was intricate, with noticeable notes of eucalyptus. Additionally, cherry flavors emerged, which is atypical for a Cabernet. The body was robust and assertive, showcasing a fruit-forward profile that was well-balanced. I detected a subtle hint of concord grape, which I interpret as a sign of complexity, affirming its identity as grape juice. During a previous Master Sommelier class, I learned that if a wine does not evoke the taste of grape juice, it cannot be classified as true wine. The tannins were evidently softening as I compared the 2019 Mount Veeder with the 2013 vintage, illustrating the exceptional aging potential of this wine. While I appreciated the 2019 vintage, I found the 2013 to be more harmonious and mature, making it more enjoyable at present. In both the 2013 and 2019 vintages, I described the alcohol sensation as "cool" rather than "hot," a characteristic I associate with mountain wines, particularly those from Mount Veeder.

Here is an eye opener! I had this wine in New Orleans this summer and already written a high review from our New Orleans trip. Here are my comments from then: "No question the darkest, blackest pitch black wine I have ever had. Highly concentrated and extracted with a balanced nose and taste. For me it had a ton of dark chocolate. Still full of fruit and to me mild acid. It will continue to age wonderfully and sent exceptionally well with our Chateaubriand. I love most Mountain vineyards in Napa."

Best Wine of Event regardless of price close to Spiritual

2000 The Haut-Brion Mission, Pessac-Léognan RP” 100 W2 95 JS $600

Wine Advocate Review Date: 08/2012

One of the wines of the vintage, the 2000 has barely budged in its evolution since it was bottled and released in 2002. After ten years in bottle, it still reveals a dense opaque purple color along with a potentially sensational bouquet of blueberries, black currants, graphite, asphalt and background oak. Extremely powerful, full-bodied and superbly concentrated with good acidity and high but round tannins, this massive La Mission-Haut-Brion should take its place among this estate’s most hallowed vintages when it hits full maturity in another one to two decades. I was surprised by just how youthful this wine tasted at age 12. If tasted blind, I would have guessed it to be around 4 to 5 years old. (RP)

I have included Robert Parker's 100-point review of this particular wine to substantiate my belief that it was the highlight of the event. It was nearly a transcendent experience. My observations indicate that the wine exhibits some age, evidenced by a slight browning at the edges of its dark hue. The aroma evoked memories of roses flourishing in a grove of smoky cedar trees. The palate was remarkably intricate, featuring notes of roses, cedar, anise, and blackberries, along with a multitude of other flavors. Envision yourself in a landscape filled with roses and fruits, enveloped by cedar trees; this wine transports you there. Despite its complexity, it maintained a commendable balance. The finish was prolonged and gratifying, contributing to an overall sense of tranquility. Is such an experience worth $600? That is a decision only you can make. For me, it would be a worthwhile investment for a once-in-a-lifetime encounter. Few wines have ever taken me to a realm of such splendor, but this one certainly did.

The New Napa Valley 2023

We returned to Napa Valley to attend the Chaine des Rotisseurs Bailliage des Etats-Unis 2023 National Mondial Weekend. This is the first meeting since Covid and the last one was 4 years ago. So everyone was excited to be there and we had a great time experiencing fine dining and way too much wine. We went a few days early so we could meet with some Vitners and taste a few extra wines, why I am not sure, as always at Mondial meetings there is again way too much wine. We flew into Sacramento which some have questioned. Believe me, if you are traveling to Napa especially Sacramento is a much easier way to get there. It is a one-hour drive from the airport on 99% of 4-lane highways. For years we flew into San Francisco and driving to wine country from SFO and especially going home is a nightmare with frequent traffic jams. I once spent 5 hours on the Oakland Bridge and I said never again. Some days the schedules are not ideal for Sacramento but our return flights were almost direct, quick, and stress-free.

Westin Verasa Napa

We very much enjoyed our stay here and felt its location was great and the luxury of the place was great. We had a great comfortable room. Housekeeping was some of the best and they always met our requests without our having us repeat ourselves. The front desk was similarly always professional and helpful. Their poolscape and hot tub area were also one of the best we have seen. They are well-located downtown within reasonable walking distance to Copia, Oxbow Market, and Main Street. My only criticism is they need to improve their dining choices. We look forward to staying there again.

Restaurants

Bard at Westin Verasa

This is the hotel's cafe and casual breakfast, lunch, and dinner spot. Frankly, it is very small as well as the menu choices. Arriving late our first evening we had dinner there. The service was inexperienced and way too casual and had a hard time understanding what we wanted. There were few choices on the menu but the food preparation was good and we had an OK dinner. For a quick bite, it is adequate but sometimes when we arrive late after a long day of travel we liked to be pampered and cared for and this was not that kind of place.

La Torque Westin Verasa Napa

Sadly our greatly anticipated dinner at Le Torque at the Westin Hotel in Napa California was a huge disappointment. We had researched the restaurant and had found that it is Michelin-starred and it has a well-known chef, so our expectations were very high. Regrettably, our expectations were not met. To begin with our reservations for some reason were not clearly made and in addition, when we made our reservations with the hotel concierge, unknown to us, we were charged an upfront deposit that we were not told about and we only found out about it when our check was delivered which I find somewhat concerning. We had just arrived from a tasting at the vineyards and had a bottle of wine so we figured we would drink that and see how it went with the restaurant's cuisine. We were immediately told that their policy, not the law, was that they would not serve us a bottle of wine that had already been opened. Regardless of whether we paid the corkage or not. I find this unacceptable. They should clearly be aware that people are gonna be in The Valley doing tastings and might just bring some of those wines to have or finish at the restaurant. I find that policy unacceptable. But that policy did not stop their sommelier from asking us if he could taste that wine because he had smelled the cork and was intrigued. Being polite, We allowed him to have a taste but I find it hypocritical that I cannot drink it but the sommelier can. After we were seated our wait staff began hovering and frequently interrupting our conversation just to tell us how wonderful everything was. I have previously written that when this occurs it's almost as if they tell you this enough you might believe it, we were not fooled. The menu was interesting. There were some highlights and we were all able to find something. We decided against a tasting menu primarily because we felt it would take too long and we're not into long sit-down dinners anymore. The ladies had an asparagus appetizer which was good. I did not find it particularly unique though it had a simple Bearnaise zabion sauce with a very small garnish of caviar. I had a salad that was fairly simple and in fact, it tasted pretty much the same as the salad my wife makes at home. The French Onion soup was basic and not gourmet. The same for our entrees. Dessert was the highlight of the evening and was good. Overall our dinner was simply basic food and not particularly unique in any special manner that we could tell. The wait staff was overbearing and frequently interrupting which was a distraction. You could fool me they had a Michelin star.  There are multiple 1-star reviews on Trip Advisor that management has failed to respond to.  I guess they don't care.

https://www.tripadvisor.com/ShowUserReviews-g32766-d346529-r886061443-La_Toque-Napa_Napa_Valley_California.html#

Hog Island Oyster Bar

Located at Oxbow Market next to the Westin primarily an oyster bar but with other items as well. I had wonderful Mussels along with 4 fried oysters. I have gotten very ill eating raw oysters twice so I no longer do that but have never had a problem with well-cooked oysters. Except for my visit to Hog Island, as the fried oysters I had, I thought tasted a little off but not enough to not eat them only to have a brief stomach upset 6 hours later. Oysters are dangerous so beware. Otherwise, the food and service here are good and there is always a line to be seated.

Mustards

Mustards is our go-to place to eat in Napa for lunch or dinner. We have never had a bad meal here and this trip was no different. They are the ones who invented the wine list “Way Too Many Wines” and in two pages in small print they list over 1000 different wines and you can find something to satisfy your palate and budget. Our whole table started with a potato and leek soup that was to die for. It was just over-the-top wonderful. I had a pasta dish that was superior and took half home for dinner the next night. Service as usual was professional, prompt, and frankly fun. I will always go to Mustards in Napa on every trip.

Black Bear Restaurants

This is a growing chain all over the country but is primarily located on the West Coast. It is similar to a Denny’s and maybe Cracker Barrel but much more upscale. An extensive menu of comfort food for all meals. We had our last breakfast there and it was excellent and filling. It is a 5-minute drive from downtown Napa with plenty of parking so I recommend it for a quick meal.

Morimoto

Owned by the master himself located on the Napa Riverfront complex and outstanding Japanese restaurant worthy of its namesake. We took Drew Neiman there for lunch and he was shocked I ordered beer and not wine. My reason was they had Ashai Japanese beer which I rarely see anywhere so I simply could not pass up the chance to enjoy a bottle. There are many unique sushi and sashimi menu items along with cooked oysters so we had a variety of dishes all of which were tasty and great. Service was very professional and prompt. I have eaten at Morimoto's in London and this one was to me even better I recommend it for an authentic Japanese lunch with that Napa twist.

Gott’s Oxbow

Sister to Gott’s in St. Helena with the same menu plus some. Located at the Oxbow Market it is the same famous food as the original Gott’s and a bucket list place. Probably the best hamburgers and hot dogs on the planet. I had one of each. I have been told every time you eat a hot dog you lower your life expectancy by 15 minutes. So if you want to commit hot dog suicide clearly this is the place to do it. They do have other options. When we had lunch they had a Cuban Sandwich option that looked perfect. We will always try to eat at Gott’s when we are in town.  Both places are always busy.

Oenotri, 1425 1st Street downtown Napa

We had dinner there as one of our La Chaine dine-around dinners. It is an Italian place with a Napa flair. It is very crowded and noisy. I enjoyed the food and thought it was excellent especially the pasta. They served a lamb dish that turned out to be shredded lamb that at least on presentation was poor. It didn’t taste bad but it just was not a high-quality dish. For what you received the price was fairly high but it appears to be a favorite of locals and it was one of the few Italian places around. But truthfully if I am in Napa again and want Italian my choice would be Bistro Giovanni on Highway 29 north of town.

Angele

Owner Bettina Rouols has put together an amazing culinary team led by Chef Josue Alvarado under the direction of manager Kelly Mitchell-Jacks. We had lunch here last year with our Napa agent and remember it as a good and relaxing lunch. I am uncertain why I did not mention it last year but my overall memory was good so we decided to have lunch there. It is easy to find as it is on the Napa Riverfront shopping area next to the Napa General Store. We were immediately seated inside and after reviewing the menu and wine list choose our selections. I for one had a memorable Sole dish that was perfectly prepared and tasty. Our server Greg Oranges was professional and provided some of the best service during our visit. We had been disappointed in our dining choices the previous day but lunch at Angele restored our faith in the Napa dining scene. Both the lunch and wine menus provide a good mixture of choices, everything is prepared in-house from fresh ingredients, and the atmosphere is calming and relaxing. Frankly, it was our best lunch all week. I highly recommend it.

Napa General Store breakfast

At the south end of the Napa Riverfront complex, this is a small quaint local general store that primarily is a breakfast and lunch place. It has local products as well as a small wine bar and a nice outside seating area. We had breakfast there and were pleased with the food and service and the price was reasonable. I recommend it.

Oxbow Market

A small market with multiple small local shops and restaurants or cafes. It continues to be a fun place and we went there daily to do or get something. The wine shop is a favorite run by Michael Myers and he gets some rare and good stuff as well as a lot of cheese you will enjoy. There are two places open for breakfast and coffee that are good as well as a small produce market for those interested.

Vineyards and Vitners

Neiman Vineyards, Napa California

I was able to make another half-day trip to visit Drew Neiman of Neiman Vineyards, especially to taste his world-famous Chardonnay. For those who don’t remember Drew was an assistant winemaker at John Konnsgaurd Wines, arguably the best French style Chardonnay in the USA with Drew racing to overcome them.   After working for John for many years Drew now makes his own wine under his own label and so far has sold out every vintage, a testament to the high quality and taste of his wines.

2019 Neiman Chardonnay

I have just drank 4 bottles of this wine in the past 2 days. It is outstanding. The grapes come from the Haynes vineyard in Coombsville. These old Wente selection vines were planted in 1967. These grapes always made their way into the Newton unfiltered Chardonnay along with Kongsgaard estate grapes through the 2005 vintage when Kongsgaard left Newton to start his own brand Kongsgaard Wines. The Kongsgaard estate(Stonecrest vineyard) now goes solely into the Kongsgaard Judge Chardonnay which is $275 a bottle on the mailing list but $800-$900 a bottle in the secondary market. A complex floral bouquet with pear, nectarine, honeysuckle, and apple is followed by a highly balanced complex mixture of the same tastes with moderate acidity and a hint of oak. When you first open the bottle and drink immediately you notice more oak but once exposed to air for a few minutes the wine settles down into a pleasant complex tasting wine. Drew corrected me saying his wines are not ‘over Oaked” which in general I agree with, but sometimes as he puts it may be a little “under wined”. The finish of the 2019 is long and smooth. It seems to get better and better as it ages and has a few more years of aging before it reaches its full potential. I can’t wait to taste it say around 2026. Drew corrects me in that he says I won't have any to drink in 2026 at the rate I currently drink it.  In terms of the 2019 being slightly oakier than the 2016 and 2020 Drew points out that the 2019 was 100% new French oak with M+ toast. The wood came from the Allier forest same as the 2016 and 2020. The difference is that in 2019 one barrel was from the Vosgues forest which is slightly warmer than the Allier forest. The Allier wood is lighter, which gives off fewer wood aromatics and flavors. The Vosgues wood grows faster so it is less tight yielding slightly woodier aromatics and flavors.

2020 Neiman Chardonnay

A triumph of almost spiritual caliber. I was the first human to taste the 2020 out of the bottle, a true honor from Drew. The description of the 2019 applies to the 2020, in many ways it is the same wine. But there was a higher level and smoothness to the 2020 elevating it. To me, it was much more smooth and seamless, and more hedonistic. Regrettably, 2020 was a low production year and there will be less to buy. But get what you can now, or what Drew will let you have as you will not regret it. Hopefully, 2021 will be as good with higher production.

2018 Fallen Red

To me, this red from Drew exhibited beautiful fruit. It certainly was not “under wined”. I thought it has a “sweet” bouquet, most likely just an abundance of fruit. There was a good tannin backbone and I did “pucker” up with the wine. That I believe was from the 30% of Cab Franc’s presence. But it still was balanced and pleasant and will age for decades.

2019 ‘Las Posada” Cabernet Sauvingnon

Drew buys grapes from this vineyard and the wine is 100% Cab. The owner of the vineyard is David Abreu, a friend of Drew’s, who is the vineyard manager of Screaming Eagle. It turns out that a friend of the vineyards also likes Screaming Eagle and he gets together with his buddies to drink Screaming Eagle and compare it to Drew’s and David’s Las Posada Cab. According to the sources I spoke with they think Drew’s Cab is “Drew Screaming Eagle’ and comparable to Screaming Eagle. The Las Posada’s was well balanced and complex with moderate acid. Again I found a slight sweetness to the bouquet and taste demonstrating the fruit-forward appeal of the wine. I could find no flaws and I felt the oak was light and not overly done. I am looking forward to comparing it to Screaming Eagle in a future tasting.

2019 Red Wine Blend

The same grapes above from Las Posada's Vineyard only blended with 30% Cab Franc.  It is tighter and bolder than the pure Cab one which you expect with the addition of Cab Franc. It is just not the style I prefer. Other than more tannin and bolder it was close to the above wine. It certainly will age for a very long time and needs age to calm down a little, maybe 10 years. Price wise it is a lower price point than the pure Cab. Tasted side by side they clearly were similar as the grapes from Cab are the same. It should be easier to obtain due to the blending so should be more widely available and the wine of choice for many. But if you can I still recommend the pure Cab as a higher luxury.

Sequoia Grove

Our friend Oscar(707-815-7602) who helps us out when we are in Napa is the manager at Sequoia Grove. I give you his phone number as he is our go-to guy in Napa when we need recommendations and help. Feel free to call him if you are in the area and arrange a visit and meet him. He is a great resource to have. We purchased their current Chardonnay for our house Chardonnay and it was a fresh fruity straightforward wine with a hint of pleasant oak. They have good reds but we just don’t drink enough red to justify buying any. Sequoia Grove is one of the vineyards whose claim to fame is cheap shipping. I recommend stopping and tasting and if you like the wine buy it as they will ship it for you for $10 a case which is a huge bargain.

Ramey Vineyards with David Ramey

We tasted the Ramey 2018 Pinot Noir and 2020 Ramey Chardonnay and both were ok with the Pinot being the best one. David has been making Chardonnay in the Valley for over 40 years and has a ton of experience and stories to match. It was nice to attend a tasting with him. I learned a couple of new things from him as well as reinforcing some old things. He emphasized that there is in fact tannin in white wine as tannin primarily comes from the skin. He is big on batonnage where they daily punch down and stir the initial must of the wine to extract flavor from the skin. He is using Diam corks now as they are more consistent with oxygen exchange for the wine while in the bottle, known as OTR or oxygen transfer rate. Diam corks are corks from Portugal cut up into tiny pieces treated and then pressed into new corks and there is a number of different OTRs for these corks dependent on what the winemaker hopes to achieve. So far Diam corks have not contaminated wine with TCA. He does experiment with concrete egg barrels but feels the lime in concrete neutralizes the acid being a detriment to the wine so he has different treatments and cleansers for the barrels prior to putting wine in them. He was clear that new oak should be used in small amounts as new oak means more oak in the wine.

2020 Ramey Fort Seaview Chardonnay

Not a lot of fruit on the nose but I could smell acid on the nose.  The taste is the same with a predominance of acid on the palate.  To me, the wine had more acid than the fruit and was not as balanced as I would like.  Again Ok and with the acid concentration would be a good match with the right food.

2018 Ramey Russian River Pinot Noir

Overall better than the Chard.  It had a nice smoky nose and cherry smell and taste.  The flavors were well integrated.  Not particularly complex but still nice.  It had a good finish and light oak.  Overall a nice basic California Pinot.

Rams Gate Vineyards

2019 Estate Chardonnay

Starts with a light bouquet with a low fruit smell and taste and light oak.  The taste was tart so some tannin.  There was some complexity with the tastes of pear and apple.  Again an increased prominent acid that should go well with food.  The finish was OK but overall it was not anything unique though well made.  I pegged it as a good $35 bottle of wine and was surprised the vineyard price was $75.

2019 Rams Gate Pinot Noir

A rustic nose with some cherry smell but light.  Not complex mostly cherry flavor but also very tart and made me pucker up so a lot of tannins.  It had a short finish.  The issue price is $70 which to me was too high for what you get.  

2019 Rams Gate Syrah

Of all the Rams Gate wines this was the best.  Plenty of good fruit on the nose and taste with some complexity.  I tasted licorice.  It is a basic Rhone-style wine with a moderate finish and moderate acid balanced well with the tannin.  Again a high price for a Syrah at $70 a bottle.

Chateau Montalena 2016 Chardonnay poured out of double magnum

Plenty of oak and fruit on the nose with some mild residual sugar but well balanced.  A feminine wine with light oak and low tannin.  It had a moderately pleasant finish.  A good basic Chardonnay consistent from year to year and a good buy usually on a restaurant wine list.  

Pella/KNA wines

2021 SANNA Sauvignon Blanc * Napa Valley

Seventy-five cases were bottled in 2021 from 100% Napa Valley Sauvignon Blanc grapes, following a cold-fermentation in stainless steel, with primary fermentation finishing around 4 weeks and no residual sugar. Named for the winemaker’s daughter, SANNA Sauvignon Blanc is the personal label of Kristof & Jennifer Anderson, known for vins de terroir of distinction. 100% dry. 12.5% alcohol. There was a tart acid nose. The taste was light and velvety with mostly apple taste with a hint of grapefruit. A nice basic Sauvignon Blanc at $42 a bottle.

2019 Keller "oro de Plata" Petaluma Gap Sonoma

Stainless steel fermented and aged in neutral oak, it is a lovely take on the cool-climate appellation. Comparable to a Chablis style Chardonnay. It still has tartness and tannin which to me was a little bitter along with high acid.

Ski Utah

A lot of people ask me why we only ski in Utah every year. For close to 20 years we skied all over the Country. Initially learning to ski at Mount Snow in Vermont we eventually joined a ski group that went west for spring skiing every year. During that time we skied most resorts in Colorado as well as Lake Tahoe. My family would return to Mount Snow during the President’s birthday weekend in February staying at the Hermitage. They say if you learn to ski in the East you can ski anywhere in the world and I believe that is true. In the East, you learn how to ski in narrow and ice-covered runs which hone your skill level. Skiing on packed groomed powder out West becomes an obsession. The very first time I ever spent overnight at a high altitude I had altitude sickness necessitating me to go to a lower altitude so I initially took a drug called Diamox out west to acclimatize to the altitude but over a course of years by following common sense rules like no alcohol the first day or two and drinking lots of water I found I could do OK without medication. But what I really learned was I needed to sleep under 7000 feet elevation. It’s the old mountaineering rule, sleep low, hike high. Utah offers accommodations for the most part under 7000 feet and lots of packed groomed powder runs that are relaxing and fun. We settled into Deer Valley years ago as they have no hotdog snowboarders and the best gourmet food at any ski resort. We had friends who owned a house on top of Powder Mountain which is above Eden, Utah that offers condos at 5500 feet elevation so over the years we do a week in Powder Mountain and a week in Deer Valley. Powder Mountain has been upgraded and developed over the years and is one if not the largest ski terrain in the world and I have skied there on wide open runs with almost no one else. It does not hurt that both resorts are close to the Salt Lake City Airport with short drives and mostly interstate roads. So we now only go to Utah for easy access, pristine comfortable skiing, and gourmet food at Deer Valley.

Weather this year

The weather this year was epic. When we arrived they had already had 200% of their normal annual snowfall and by the time we were there, there were days where snow was falling 1 foot an hour and at least 2 or 3 days they could not keep the roads clear due to the heavy snowfall. On the days I skied there was an abundance of snow and those who love powder skiing(I am not one of them) were ecstatic and skied fresh 2 feet deep or more of powder every morning. It was just announced that the California ski resorts will remain open until June due to the abundance of snow.

Transportation

Uber

Transportation Options from SLC to the resorts are readily available and plentiful. Because the Public Bus system in Park City/Deer Valley is so good dependent on our circumstances we just use Uber initially taking an Uber to where we are staying in the Park City area. We use the bus most of the time and occasionally use Uber to go to dinner at times. The only problem we ever had was waiting until the last minute to get an Uber back to the airport and almost did not make it so for a future visit we reserve and book an Uber back in advance for our day of departure. Be aware Uber costs are significantly higher since Covid and basically 2X what they used to be.

Bus

I say again the Public Bus System in Park City is the best in the world. It is easy to navigate, pretty much always on time, and you can get anywhere in the immediate area in 30 minutes or less. During this last trip, the main advantage was the buses are designed to operate in deep snow and bad conditions and while riding the bus we passed many stranded cars that could not drive in the conditions. The buses are safe, clean, and comfortable and we rarely stayed outside for more than 5 minutes waiting to get on a warm cozy bus and never missed a reservation.

Rental Car

There are times you want a rental car. But to be clear here you ALWAYS need to rent an AWD/4WD SUV or pickup truck with snow tires or a snow transmission system and the ability to downshift an automatic. At Powder Mountain it is MANDATORY. The road from Eden to Powder Mountain Resort has a 16% grade, one of the steepest in the world. You cannot get up or down the mountain without the proper vehicle. Even in Park City on this trip normal cars were stranded all over the place as a regular car could not get through the snow on the roads. Also if you choose to rent a car make sure you have underground parking or you will be shoveling off snow 3 and 4 feet deep around your vehicle. At Powder Mountain, there is a shuttle bus that goes from the Eden grocery store to Powder Mountain every 30 minutes but there is no Uber there so you really need to rent. We rented an SUV this trip and at Park City/Deer Valley it was parked underground but we needed it for Powder Mountain and we only spent 4 days this year at Deer Valley so we kept it for the convenience and ability to go to the airport when we wanted.

Restaurants

Grub Steak, Park City

As stated we go to Park City/Deer Valley to ski and for the food. We have been going to Grub Steak for over 10 years at least every year. We always gave it 5-star reviews and the owner always emailed me back thanking us for our good review and patronage. This year was no exception despite the owner selling to a corporation and retiring. The food and service were outstanding. The décor is a Western Steak House as opposed to an NYC steakhouse but don’t be fooled the food is 5-star. Our entire table had Prime Rib and it was one of the best any of us had had. The servers were excellent and fun to work with and the price was one of the lowest we paid in the area. We will continue to have dinner there every time we return to the area

Golden Hirsch, Deer Valley

One of the best Scandinavian restaurants in the world is Fireside Dining at Empire Mountain at Deer Valley. For the first time ever we could not get reservations and were told all reservations had been full since October which I find hard to believe. So to enjoy rachelete and Weinerschnizel the only other opportunity was the Golden Hirsch at Silver Lake. We have eaten there many times before and the food is usually close to Fireside Dining but sadly this year it wasn’t that good. The menu selections were a lot less, a victim of Covid I assume, but everything just seemed off and not as good as years before. It didn’t help that it took twice as long to get there due to a whiteout blizzard and I suspect they were short-staffed as a result. But the place was packed with patrons so plenty of folks went. Maybe it was just an off night.

Stein Erickson, Deer Valley

Continuing to be the 5-star restaurant in the world, certainly in our opinion one of the top 10 ever is at the Stein Erickson Lodge at Silver Lake. This is a bucket list place and you will never experience this high-quality food and service anywhere else. They have an opulent skiers buffet for lunch daily but the Sunday Brunch which we attended is decadent and over the top. You name it they have it. Prime Rib carved beef, caviar, mussels, shrimp, clams, multiple salads, breakfast food, fish, and poultry, just an immense display of food with the service and wine to go along with it. We had a white Burgundy by Madame Leroy who made DRC wines until 1978, which you rarely see anywhere outside of France except maybe Blackberry Farms in Tennessee who seem to have a monopoly of her wines. Brunch was almost a spiritual experience and even if you don’t ski it is worth the trip out there just to have Sunday Brunch.

Royal Cafe, Deer Valley

Operated by Deer Valley and located at the Silver Lake ski lodge this is the only sit-down, table service restaurant at Deer Valley for lunch. Everything else is a buffet. We had a delightful lunch here with great wild game chili, prime meat sandwiches, and the other usual lunch fare. Service was excellent and not rushed and they also have a good drink and wine menu. We have had lunch here, for the most part, every year for the past 10 years and will continue to return.

Fresh Market, Park City

Fresh Market is known to most of us, we have a couple in the Jacksonville area and they are known as an upscale grocery store with unique offerings and high-grade food such as prime steaks and precooked meals. On arrival, we stop here to stock up on basics and for those nights you want to stay in and cook they have an overwhelming number of choices you can take home. The store is one of the biggest I have seen and they have most other sundry items, cosmetics, etc. It is right on the main drag in Park City.

Riverhorse on Main, Park City

We have been almost every year except years when some billionaire rents out the entire place for a week. It is hard to get into this place and despite having a reservation this year for some reason they decided to give me a hard time and briefly held up our being seated so they could “check things out”. I guess when you are overbooked every night with a hundred on the wait list you can afford to be picky but it does not set well with me. Despite this the food was exceptional. Some of the best of the trip. Innovative tasty well prepared dishes cooked perfectly. Service was friendly and knowledgeable but at times slow but it was snowing a foot an hour outside and we had nowhere else to go so what’s the rush, we could have been somewhere much worse. It is also a bucket list kind of place but you must make reservations far in advance and you need to make them the day you know you are going to the Park City area.

Edge Steakhouse, The Canyons

Without a doubt probably one of the top 10 Steakhouses in the USA. We have now gone yearly for at least 6 or 7 years and it is one of the main reasons we go to the Park City area just to eat there. What has always drawn us is as best as I can tell they have the largest selection of genuine A5 Japanese Kobe meat in the US at least. A wide selection of cuts and sizes. I had a totally decadent “Surf and Turf” with Australian Lobster and an A5 filet, pure heaven. Plenty of other selections to satisfy any palate. They are known for A5 steak caps which to my knowledge I have seen nowhere else. They have an extensive wine list with most cult wines from France and California(think Screaming Eagle, Scarecrow) and of course with the prices to match. Sometimes you need to mortgage your house to eat here and there are much more economical places to get great food, but not A5. In the end to me, this is one of only 2 or 3 places where I feel I get my money's worth for what we pay and it is always a wonderful experience. A true bucket list place to go once in your life.