Somm David T

Independent Sommelier/Wine Educator

9.5

When something is sooooooo good, you go back and bring in your own bottle.

This is drinking beautifully, but would be even better in 5yrs.

This started with a caramel front. After a hour decant…it’s evenly balanced fruit, florals & spice/earth. It is now elegance refined with spice and roses from my backyard.

The best version of ripe; blackberries, black raspberries, both plums, strawberries, bright cherries, pomegranate & raspberries. Dry crushed rocks-top soil, cedar shavings, tobacco, old leather, mid berry cola, hints of graphite, charcoal, just a touch of moist herbs, some clove/nutmeg, a dab of olive tapenade, tree bark puree, the most insane red & pink roses, red florals, seriously perfect acidity, balance for months, mid tension, long length and elegance that most Tempranillo doesn’t give and long sets in dry soils.

Not your average Tempranillo with the right age. It is refined.

@KobeBeef511 Tokyo

If you find yourself in Tokyo, don’t miss it! They shave fresh Wasabi. — 2 days ago

Somm David T

Independent Sommelier/Wine Educator

9.2

I have always appreciated the style of Olivier Leflaive. As well, Chassagne-Montrachet as a whole. Always, brings me back to our lunch on the patio of Hotel Montrachet during our first trip to Burgundy and our next trip having lunch at the property with Olivier.

The 22 is drinking nicely…a bit more refined than my first bottle. Some waxiness and nice viscosity. Bright lemon w/ a note of sour, green apple-the first bite with skin, pineapple, white stone fruits, kiwi, tropical melons, notes of honey, good presence of saline, sea fossils, vanillin & caramel hues, a bit of dry herbs, dry volcanic minerals, wet river stone, fruit blossoms, yellow lilies and jasmine, spring rainfall acidy with a rich, elegant, well balanced finish that longs sets on just a touch of white spice w/ gentle heat.

@La Vista Fuji Kawaguchiko Kyotitsu Resort, Mt. Fuji. — 6 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. — 9 days ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Beautiful ripe bright red to mid fruits, red florals & roses for days. Just the mellow-ist smooth, gentle spices, with a wire to wire elegant finish.

@KobeBeef511 Tokyo — 2 days ago

Somm David T

Independent Sommelier/Wine Educator

9.1

@Delectable this is the Macon Rouge.

For the “Duck Confit & Pumpkin in Pastry Balsamic Sauce, which was really good.

The fruit is brilliant/bright & floral for days…insanely beautiful! Plum, blackberry, black cherry, beautiful baking spice that are soft & yet pop a bit-cinnamon stick, nutmeg, clove, vanilla, barrel shavings, toast, light smoke, dark, rich, candied forest floor w/ leaves, red roses, candied florals, perfect acidity and and an amazing balanced, elegant finish that lasts a minute and long sets on the most delicate spice.

This is floral, wine candy with softest most delicate spices. I would enjoy trying this again in 5-8 yrs.

@La Vista Fuji Kawaguchiko Kyotitsu Resort, Mt. Fuji. 9/12/26 — 6 days ago

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. — 8 days ago

Somm David T

Independent Sommelier/Wine Educator

9.1

When you have good Chardonnay grapes from a cool climate and chalky soils, you make champagne.

@KobeBeef511 Tokyo — 3 days ago

Somm David T

Independent Sommelier/Wine Educator

9.3

This was good throughout dinner but really excelled for the Muscat Grape Sorbet. Generally not the biggest supporter of Sorbet, but theirs was outstanding as it was with the Dom.

@La Vista Fuji Kawaguchiko Kyotitsu Resort, Mt. Fuji. 9/12/26 — 5 days ago

Somm David T

Independent Sommelier/Wine Educator

8.9

Aligoté for some is like the unwanted stepchild of Burgundy. I find it pleasurable in the right hands.

This is nicely bodied…round, a touch viscous and finishes bone dry on the longer set. Meyer lemon, both green & red apple, other white citrus blend, pineapple, unripe white peach, wet stone, herbaceous notes, sea fossils/spray, limestone bits, just a wee bit of flint, some wood shavings, white and spring flowers, crisp, wonderful acidity with a rich, lush, well balanced, elegant finish that settles into some gentle white spice.

@Daiwa Roynet Hotel Kyoto Ekimae PREMIER Kyoto. — 7 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 — 11 days ago