Somm David T

Independent Sommelier/Wine Educator

9.1

Amazing what you can find in what we would call a department store…a rather large one. Takashimaya on the basement level in two cities has quite the selection of fine wine producers. This one has one of the largest offerings of Domaine Leroy I have seen. Another, had a very large selection of DRC. There were also many other well regarded producers. The first time maps instructed me to turn into the department store with only a turn here. Took some working through to get there but worth it. They also have a huge selection of fresh foods as well as prepared foods. You could pick up a different dinner for 30 plus days straight and never eat the same thing twice.

This was somewhat reasonably priced considering it was made by Leroy and from a very good white burgundy vintage.

The wine is fresh and delicious. Lemon for days, green apple, lime flesh with zest, pineapple, tropical melons and kiwi, vanillin, just a touch of caramel, under tones of dry, shaved coconut, dry chalk powder, saline, sea fossils, volcanic minerals, limestone marl, dry twig, yellow florals and spring flowers, nice round acidity and a well balanced, lush, polished finish that lasts 90 seconds and long sets on soft white spice w/ just a hint of heat.

@Daiwa Roynet Hotel Kyoto Ekimae PREMIER Kyoto. — 19 hours ago

Somm David T

Independent Sommelier/Wine Educator

8.9

Slightly better than expected. Nice fruit but not much complexity. It is still quite young though.

On SQ11 — 6 days ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Better with the Rib-cap. The 08 vintage was spotty to good. This one shows the shortcomings of the 08 vintage. Really good fruit, but lacks typical, depth, mid palate, and length.

The nose is class Bordeaux.Ripe to ruby fruits of, black plum skin, slightly syrupy blackberries, plum, dark cherry liqueur, strawberries, dark currants. Dark chocolate cake with glaze, screaming, lead pencil shavings, tobacco, leather, dry riverstone, limestone marl, forest floor with dry leaves, soft, incense, black, licorice, red, cola, dry herbs, tomato, leaf, with dark and red flowers, framed in violets.

The palate is ripe to ruby fruits of, black plum skin, slightly syrupy blackberries, plum, dark cherry liqueur, strawberries, dark currants. Dark chocolate cake with glaze, screaming, lead pencil shavings, deep, dark spice that expands wide, nutmeg, cinnamon stick, caramel and vanillin, dry tobacco with ash, leather, dry riverstone, limestone marl, dry crushed rocks, forest floor with dry leaves, moist clays, soft, incense, black, licorice, red, cola, savory dry herbs, tomato leaf, dry oak barrel shaving to cedar with dark and red flowers, framed in violets, acidity is ok, just not right, finish is good, not great, it falls hard on spice and is short of a minute.

93 with the Rib-cap. Green Bean from my organic gsrden. Drink now through 2035. — 13 days ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Delightful.

Meyer Lemon to chiffon, lime pulp/zest, green apple, pineapple, white stone fruit & a touch of mango. Caramel, butterscotch candy, vanillin, saline, sea fossils, understated moist herbs, limestone marl, volcanics, notes of flintiness, white & yellow lilies, spring flowers with greens, round acidity with an elegant, round, well balanced finish that lasts nearly 90 seconds and falls on white spice.

@Daiwa Roynet Hotel Kyoto Ekimae PREMIER Kyoto. — 2 days ago

Somm David T

Independent Sommelier/Wine Educator

9.1

This showed the style of the 2009 vintage. However, it lacked some of the teeth & depth I normally get from this producer. Notably off for such a stellar vintage.

@Sensui — 5 days ago

Somm David T

Independent Sommelier/Wine Educator

9.0

Better than expected. Nice, well balanced and under the normal Prosecco sweet scale.

Before SQ11 LAX. — 6 days ago

Somm David T

Independent Sommelier/Wine Educator

9.4

The 2014 was nice. Still needs some additional development. Give it another 3-5 yrs.

On SQ11. — 6 days ago

Somm David T

Independent Sommelier/Wine Educator

9.1

This producer was one of my early red burgundy favorites. Nice production & price value.

For tonight’s dinner, perfect. It was light enough on its feet that it didn’t overpower the Matsusakagyu A-5. It blended perfectly…an even tug of war of Waygu & wine and we had 10 different styles of Wagyu.

Cabernet, Malbec etc. would have overpowered this Wagyu.

@Matsusakagyu Yakimitu — 4 days ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Been a spell since I’ve had their Rosé. Nice tonight.

Blood orange lead, strawberries, tangerine, both cherries, a bit of 50-50 bar or cream sickle depending on how you know from childhood, brilliant chalk, soft brioche, sea spray, soft, lively acidity with fruit tree blossoms, red & pink roses.

@Matsusakagyu Yakimitu — 4 days ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Nice Aussie Chardonnay. Front forward lemon, green apple & both colors of stone fruit. It was just a tad sweet for my taste, but nonetheless good. Still very much a baby.

On SQ11. — 6 days ago