Somm David T

Independent Sommelier/Wine Educator

9.2

A pre-tasting of my heavy meat red sauce in order to fine tune the spices and seasoning it before serving for 30 people for our friend’s 60th birthday party tomorrow night.

The sauce is 9 cans of whole tomato’s crushed & drained, 9 can cans of tomato sauce, 3 cans of tomato paste, 6.5 pound whole pork roast braised in diced garlic & olive oil that falls apart & shreds when done, 5 pepperoni sticks sliced, 4 pounds of meatballs (with Italian bread crumbs, garlic salt, coarse black pepper, eggs with warm water) and 14 seasonings & spices slow cooked over 36-48 hours. It’s a blend that once it’s done is magical harmony in the mouth like a well crafted & aged wine.

The wine works well but, I’ll have better pairing wines tomorrow night.

The nose reveals; dark, sweet & slightest sour dark cherries, cherry kirsch liqueur notes, ripe, bright blackberries, baked black plum, ripe, juicy, strawberries, slightly candied black raspberries, blue fruits, mixed berry cola, dry crushed rocks, limestone minerals, dry stems, soft, leaner, sweet, tarriness, touch of dry herbs with the most amazing, bright, red, dark blue florals, violets and shades of lavender.

The body is medium full, round with great mouth presence. The tannins nicely, rounded, slightly tarry and baby teeth. The tension, structure, length and balance have just started to tango. Dark, sweet & slightest sour dark cherries, cherry kirsch liqueur notes, ripe, bright blackberries, baked black plum, ripe, juicy, strawberries, slightly candied black raspberries, blue fruits, mixed berry cola, medium intensity dark spice with a little palate heat, dry crushed rocks, limestone minerals, dry stems, leathery, dry tobacco, shades of graphite, soft, leaner, sweet, tarriness, nutmeg, clove, a touch of dry herbs with the most amazing, bright, red, dark blue florals, violets and shades of lavender. The acidity is nicely executed. The long finish is nicely knitted, balanced fruit and earth, polished with soft, brilliant florals and persists minutes.

Third largest Co-op in Europe and they produce some quality wines. Especially, for the volume the make.

Delectable has this @ $99. I bought it at Costco upon release for $28.99.

Photos of, the beautiful, quaint hilltop town of Barbaresco, my meat sauce, their tasting room just to the right at the feet of the clock tower with Gaja just a little further down to the right of there and the best Michelin star restaurant we’ve experienced for lunch. We dined there right after our visit to Gaja. What service, food and a day!
— 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

The nose reveals; bright red florals and dark fruits. Blueberries, blackberries, plum, cranberries, black raspberries, sour cherries, rich dark soils, touch of smoke, black licorice, volcanic minerals, sandstone, warm toast and dark & light red & blue flowers.

The body at this stage was a touch austere on entry. Big structure and deep tarry tannins. Blueberries, blackberries, plum, cranberries, strawberries, pomegranate, black raspberries, sour cherries, rich dark soils, touch of smoke, dark spice, whiff of pepper, black licorice, volcanic minerals, leather, sandstone, warm toast and dark & light red, blue flowers with lavender. The acidity is waterfallish. The finish has nice length, well balanced fruit and earth, elegant but, needs time to flush out. Better things ahead for 16 Fearless in 3-5 years.

Photos of; Hunnicutt winery, Hunnicutt Winemaker-Kirk Venge. He of course, makes his own label, Venge. As well as, a number of others labels. Hunnicutt is also a custom crush facility for quite a number of other labels. The entrance to Hunnicutt’s cellar room and cave entrance as viewed from their tasting room. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.6

This wine is made by Dan Standish who started his career by traveling all over the world learning the skill of winemaking. He returned to Australia to make wine at Torbreck. After making Torbreck, he starting his own project. This wine is produced from a vineyard with 100 year old vines with a yield of only a 1/2 ton on fruit per acre. In comparison to quality Napa producers, their yields are 2-3 tons per acre. Dan is absolutely one of the very best producers in Barossa.

On the nose, mulberries, olallieberries, blueberries, blackberries, black raspberries, black plum, plum, blackberries, black cherries, dark berry cola, vanilla, dark spice, black pepper, dry crushed rocks, limestone minerals, soft leather, saddle-wood, coffee grounds, black licorice, dark, rich soil, lavender and violets.

The body is full, rich, ruby, lush and very inky. The texture is elegantly sexy. The 06 is still youthful & fresh. It still needs more time but, it’s delicious tonight. The length, tension, structure and balance are just coming into it own. mulberries, Olallieberries, Boysenberries, blueberries, blackberries, black raspberries, black plum, plum, raisins, blackberries, black cherries, dark berry cola, vanilla, dark spice, black pepper, dry crushed rocks, limestone minerals, soft leather, saddle-wood, coffee grounds, black licorice, dark, rich soil, purple flowers, lavender and violets. The acidity is round and beautiful. The finish is long, thick, ruby, lush, elegant, well balanced with deep heat penetrating dark spices that rise off the palate and lasts several minutes. The 06 is still 5 years from it peak.

Photos of; The Standish Cellar Door, Owner/Winemaker Dan Standish, beautiful Barossa Vineyards and the old tasting room — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

I’ve not had a Regusci in awhile. 2011 was certainly not one of Napa’s best vintages. However, this 11 while not the best Estate bottle I’ve had from them, is just drinking really well. It might have something to do with the fact I coravined it six months ago and laid it back down in my EuroCave. It likely advanced it some. I am more & more not sold on the longterm storage (9yrs) of a coravined bottle.

On the nose, nice soft dark spice, beautiful baking spices; round full vanilla, cinnamon, clove & nutmeg. Ripe, slightly stewed; blackberries, dark cherries, black plum, black raspberries with a hint of ripe cherries & strawberries. Dark moist, soils, dry crush limestone, used leather, hints of eucalyptus/mint, tree sap, light roasted used coffee grounds with dark fresh & withering flowers.

The body is round & full. The tannins are round, velvety and about 60% resolved. The length is nice, structure not what you expect from this producer & Napa but, the balance is lovely. The fruits are ripe with no baked quality as the nose. Blackberries, dark cherries, black spiced plum, blueberries, black raspberries, creamy raspberries and more cherries & strawberries than the nose. Mixed berry cola. nice soft dark spice, beautiful, layered baking spices; round full vanilla, cinnamon, clove & nutmeg. Mocha chocolate powder, caramel, dark moist, soils, dry crush limestone, volcanic minerals, used leather, hints of eucalyptus/mint, tree sap, light roasted used coffee grounds with dark fresh & withering flowers. The acidity flows like a river. The medium finish is; rich, ripe, well balanced and lasts a minute plus.

If I hadn’t coravined this bottle, I’d tell you to drink in the next 3-5 years. However, I think it’s got another 7-8 years of good drinking ahead. Properly stored of course.

Photos of, the long view from the Silverado Trail, their tasting bar & picnic area. If you make a midday appointment, reserve a picnic table and bring lunch to enjoy after your tasting. It’s a great spot with excellent views and ambiance. Last but not least, their (buy on the honor system) fruit & vegetable cart during the right time of the year. You see, the Regusci Family were farmers long before they got into the winemaking business.

— 8 years ago

Boxer Briefs

10

Touch of EA, touch of reduction, touch of fruit, pretty pleasant. Have 3 of these, wanted to check in. No oxidation, no tired qualities, not falling apart in the glass, nice wine 12 years later. They were selling these in the tasting room a few years ago for like $40/bottle, can't really beat it. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Fresh, ripe nose of; huckleberries, boysenberries, dark cherries, black raspberries, raspberries, black plum, plum, mocha/milk chocolate, caramel, baking spices, sweet rich clay soils, very light presence of herbs and fresh red flowers with violets. The body is full, rich and nicely resolved with round M+ tannins. The fruits are big and ripe; huckleberries, boysenberries, dark cherries, black raspberries, raspberries, black plum, plum with strawberries dancing in the background. Caramel, mocha/milk chocolate, chocolate pudding, vanilla, cinnamon, nutmeg, hints of clove, sweet rich clay soils, darker spices, crumbled volcanic minerals, touch of dry herbs, suede/velvety leather, mouthwatering, fresh round acidity and a long, rich, elegant, smooth as silk, balanced finish that lasts over a minute. Photos of; the the tasting room/bar, the fresh vegetable honor stand in front of the winery, picnic area and the view onto the valley floor from their terrace. Producer notes and history...born near the Italian-Swiss border, Gaetano Regusci journeyed to the Napa Valley in 1891 working at a dairy along today's Silverado Trail. In 1932, Gaetano cashed in his entire life insurance policy and purchased a foreclosed property across the road, known today as Regusci Ranch. For the next 30 years, Gaetano lived off the land, farming; corn, hay, walnuts, plums and grapes. He ranched cattle, ran a dairy and opened a retail market. They survived prohibition and the great depression. Gaetano held onto the Ranch, passing along the historic Stags Leap District property to his son Angelo in the 1960s. Regusci long before making wine were excellent farmers...a nice resume for growing grapes. Through five generations, they were commited to agriculture. Gaetano Regusci purchased a 289-acre estate in the Stags Leap District; which included one of the preeminent wineries of its time, the Grigsby-Occidental Winery established in 1878. At that time, the wine industry was not what it is today. Aside, from growing and making homemade wine and selling grapes. When Gaetano's son Angelo took over the family Ranch in the 1960s, he began planting Bordeaux varieties on the estate. His decision would prove to be visionary within a few decades. As the wine industry flourished so did their vineyards. They planted a 160 acres of grapes that reside on the estate today. Angelo's (Angelo's Vineyard, is perhaps their best bottling) son Jim became a farmer as well, taking over Ranch duties in the 1990's. Having farmed for many of Napa Valley's most notable vineyards, Jim decided to establish Regusci in 1996. Their first crush amounted to 1,900 cases. Today, they produce 6,500 total cases spilt under several different wines designations. It's a fun place to visit and taste. Behind the tasting bar, they have a two foot piece of the cable that was used to make the Golden Gate Bridge. Ask them to see it. However, it's as heavy as a large dumbbell. When you make an appointment, see about reserving one of their picnic tables after the tasting. If you get a table purchase your lunch before you get to the winery as they do not sell prepared food. However, during the growing season, they have a honor system cart for the fruits and vegetables they still grow as shown in the photos. It's a must stop along the Silverado Trail...a beautiful setting with amazing vistas. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Sweet floral dark and mid red fruits on the nose. Gorgeous fruits with nice tannin structure. Blackberries, black cherries, cherries, black plum, plum, baking spices, loamy soils, fresh, bright violet & red roses with a beautiful rich finish. This 15 will benefit greatly and merit a even higher score with 10-15 years in the bottle. Still very tight at this young age; which is typical for most vintages of their Cabernet & Cabernet reserve. If not my favorite Walla Walla producer, certainly in the top 2 or 3. Photos of; their estate vineyard, estate vineyard fruit just starting veraison, tasting room and barrel room. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Pichon Lalande is my favorite 2nd growth with a steak. Yup...it's #SteakandClaret night to quote my buddy Gary Westby. Further, it's certainly one of my favorite producers period. I've waited for this wine to be in the bottle for 10 years before finding out definitely how good it was or wasn't. You see, the 05 Bordeaux vintage was exceptional. It's drinking right now better than 00. 00 may turn out to be better, but not for some time. The real issue was the division of scores between RP & NM. Parker had this as low as an 86 and now has it at 89. Neil Martin has been consistently at 95-96. I found it simply inexplicable that Pichon Lalande could have bombed in such a great vintage. Tonight, I know they didn't. This wine is beautiful. Although, I don't believe it will cellar as long as their some of their very best vintages and many others I've enjoyed. On the nose, bramble, ripe blackberries, dark cherries, notes of blueberries, poached strawberries, graphite, baking spices, cedar, lightly perfumed violets and dark, fresh & dry red flowers. The body is medium-medium plus, tannins nicely resolved with 10 years to be completely resolved. Fruits of; ripe blackberries, dark cherries, notes of blueberries, poached strawberries and pomegranate with a whiff of spice. There's notes of dry bramble, soft leather, fresh violets, graphite, cedar, dry stones, dark rich earth, limestone, tobacco, spice-box, vanilla, very light cinnamon & nutmeg. The finish is very long, elegant, ripe, round, smooth, good acidity and beautifully elegant...50-50 earth & fruit. I bought more bottles of this at $85 after it's was first released in futures and I do not regret it. $85 is proving to be a steal for this wine when it normally sells for between $100-$150 a bottle and higher. Might heavy up further after tonight if I find more around the same price. Oh yes...I'm with NM on the scoring. Photos of the Chateau, estate vines, newer tasting room & the Virginie de Pichon-Longueville, Comtesse de Lalande. Forgive my long post, but my passion and love for this producer is profound. Producer history and notes...as I wrote in an earlier post for Pichon Baron, Pichon Baron and Lalande started as one entity. The first mention of what is now called Chateau Pichon Lalande was the creation of Pierre de Mazure de Rauzan. Pierre de Mazure de Rauzan is responsible for forming many of the top Bordeaux estates today. Pichon Lalande was given its name when Therse, the daughter of the founder received the estate as a dowry when she married Jacques de Pichon Longueville. Pichon Lalande was essentially managed by three women, Therese de Rauzan, Germaine de Lajus and Marie Branda de Terrefort. On the eve of his death in 1850, Baron Joseph de Pichon Longueville divided the property between his five children. His three daughters received Pichon Lalande and his sons Pichon Baron. What happened next was Virginie, the wife of the Count of Lalande took over the management of the estate under the name of Comtesse de Lalande. In 1850 she commissioned the popular, architect Duphot to build a residence inspired by the Hotel de Lalande, located in Bordeaux. Without heirs, Pichon Lalande passed down from aunts to nieces. Following World War I, the Miailhe brothers, bought Pichon Lalande in 1925. They were the ones who planted even more Merlot. May-Eliane de Lencquesaing, the daughter of Edouard Miailhe became the new owner and general manager of Chateau Pichon Lalande in 1978. She expand the size of Chateau Pichon Lalande from 40 hectares to it's current 89 hectares. Chateau Pichon Lalande remained in the same family for more than 250 years! In fact, over three centuries, only two families have owned Pichon Lalande. May-Eliane de Lencquesaing sold Pichon Lalande to the owners of Roederer Champagnein in January 2007. This family-run company is managed by Frederic Rouzaud who owned several other wine estates in Bordeaux; Chateau Bernadotte, Chateau de Pez, Haut Beausejour and Chateau Reaut la Graviere. He sold Chateau Bernadotte in December 2012. In February, 2011, Sylvie Cazes was named the director of Chateau Pichon Lalande. She replaced Gildas d’Ollone. Sylvie Cazes was replaced in 2012 by current Director Nicolas Glumineau, who was previously at Chateau Montrose. In 2012, Pichon Lalande renovated the estate with a budget estimated at over 15 Million Euros. The new facilities included; building of a new underground barrel aging cellar and several new buildings...one that houses their new tasting room as shown. This renovation provided numerous improvements in their wine making. Most importantly, in the vinification. They created a new, triple tiered, cellar where everything moves by gravity. They also added numerous new, stainless steel, temperature controlled, double skinned vats. These new vats allow Pichon Lalande to vinify on a parcel by parcel basis as well as get much softer & gentle extractions. The 89 hectare vineyard of Chateau Pichon Lalande is located adjacent to Chateau Latour and and across the road from Pichon Baron. The terroir of Chateau Pichon Lalande is deep gravel with clay and limestone soil and is planted to; 61% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc and 3% Petit Verdot. — 9 years ago

Jason and Jennie

9.2

92-93 very nice. It’s held up much better overnight than the deal i had recently. Really enjoyed my time in the tasting room yesterday. Looking forward to the 3 other wines i bought. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

The nose reveals, floral, ripe; blackberries, dark cherries, black raspberries, black plum, blue fruits, baked strawberries & dark berry creme de cassis, cinnamon, nutmeg, clove, vanilla, salted caramel, dark chocolate, anise, steeped fruit tea, limestone minerals, crushed dry rocks, dark asian spices, dark mocha powder, touch of black pepper, herbaceous notes, dark rich soils, notes of smoky grilled meats, dry brush with red & dark dry florals.

The body is full with a noticeable tannin structure. The structure, tension, length and balance are coming together, but better in another 2-3 years. It has an enticing, sexy mouthfeel. Floral infused, slightly candied, ripe; blackberries, dark cherries, black raspberries, stewed black plum, blue fruits, kirsch cherries, baked strawberries & dark berry creme de cassis, cinnamon, nutmeg, clove, vanilla, salted caramel, dark chocolate, anise, steeped black fruit tea, limestone minerals, crushed dry rocks, dark asian spices, dark mocha powder, touch of black pepper, herbaceous notes, dark rich soils, notes of smoky grilled meats, dry brush with bright violets and red & dark dry florals. The acidity is round and waterfallish. The finish is; gorgeous, rich, ripe, elegant, well balanced fruit and earth with a slight edge to the fruit and persists on the palate minutes.

Photos of; Kosta Browne winery and tasting room in Sebastopol, tasting lounge area, the original founders of Kosta Browne; Dan Kosta, Chris Costello & Michael Browne and high point shot of their winemaking facilities. — 7 years ago

Bob McDonald

9.4

This is Veuve Fourny’s Premium Cuvée. Lemon yellow in colour. 100% Chardonnay - a monopole Clos of only 0.72 acre. Vines over 60 years old. 100% oak vinification and kept 7 months on Lees BUT aged at least 9 years in bottle. Initial impressions / yeasty (baked bread) Citrussy. On palate crisp citrus flavours and chalky notes - very refreshing for this Blanc de Blancs. With time there developed a subtle complexity which was very compelling when initially I thought a little simple for one of the 1001 Wines. Visited there 3 years ago and had a tasting with the matriarch and her 2 sons. This Clos is the small walled area surrounding the HQ and Tasting Room. Looking forward to my other 2 bottles within the next few years. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

On of the best stops on the way to the coast of Mendocino is a visit to Goldeneye for a tasting. I think they still pour three wines with small bites. As enjoyable as that is in itself is, you also get to sit in those chairs and enjoy that spectacular view.

On the nose, dark cherries, strawberries, hints of ripe rhubarb, floral cranberries, blue fruits, black raspberries cola, vanilla, salted caramel, touch of fresh herbs, cinnamon stick, dark rich soil, limestone minerals, crush dry rock powder and fragrant, perfumes red & blue flowers with violets.

The body is medium ripe, lush & sexy. Dark cherries, strawberries, hints of ripe rhubarb, floral cranberries, blue fruits, black raspberries cola, vanilla, salted caramel, malt in malt balls, touch of fresh herbs, cinnamon stick, dark rich soil, limestone minerals, crush dry rock powder and fragrant, perfumes red & blue flowers with violets.

Photos of; the backend of Goldeneye and their amazing view, the entrance to their tasting room, tasting lounge and the winery. 13 a solid vintage fit them.

Still 2-3 years early on their 13 but, I have three more bottles. So, a good check-in. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

Beautiful white florals, all the stone fruits, some white citrus, honeysuckle, lemon, fruits blossoms.

Very good wine and quite inexpensive.

Photos of; the Andes that feel like you could drive there in ten minutes but is still a 3 hour drive. The artwork in the center entrance of the property...it represents an inverted diamond similar to the Louvre. The top of their gravity stainless tanks and their library tasting room. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

A wine I’ve enjoyed mostly upon release or near it. I vowed to wait six years and nearly made it. At least it is 2018...just! It’s worth waiting this/that long for it to develop. On the nose; sweetly, baked fruits of; dark cherries, strawberries, black plum, plums, blackberries, and notes of blue fruits. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium, beautiful spice, black fruit tea, limestone minerals, loamy, dry, brown top soil, fresh dark florals and violets. The mouthfeel is full, rich & lush. The tannins are round, still have some teeth and possess velvety round edges. It’s fruit driven but not a bomb and showing elegance & grace. Fruits are perfectly ripe; dark cherries, strawberries, black plum, plums, blackberries, notes of blue fruits and dry cranberries dip in and out. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium beautiful spice that is more pronounced on the palate, black fruit tea, touch of melted brown sugar/molasses, limestone minerals, touch of rich dark sweet turned soil, loamy dry brown top soil, soft understated eucalyptus/mint, dry fresh florals and violets. The round acidity is just right, just a slight very small alcohol burn, the length, structure, tension and beautifully balanced finish are in a very good place. Even better in 2-3 more years in bottle; which is when I’ll have my next one. Photos of; the winemaking duo of Gary Franscioni (left) and Gary Pisoni, Rosella’s Vineyard on the right. As well as, Garys’ Vineyard at the bottom. Producer notes and history...The Santa Lucia Highlands appellation is known for its rich, vibrant Pinot Noirs. However, that wasn’t always the case. The first Pinot was planted in 1973, but results weren’t all that great. Chardonnay was the appellation’s early star. Much of the area’s current fame for Pinot Noir arguably can be traced to Gary Pisoni, a free-spirited wine enthusiast who grew up in a Salinas Valley vegetable farming family. Pisoni decided to plant a few acres of Pinot Noir in 1982 on his family’s horse ranch, at the southern end of what was to become the Santa Lucia Highlands appellation but his horses started eating the grapes. So, they had to go. His initial planting were limited by a lack of water until he dug a well on the property. Pisoni started planting even more Pinot Noir. The vineyard is now around 45 acres and nearly all of it Pinot. By the late 1990s, word had spread about the success of his vineyard, and a number of Pinot specialists from around California had started lining up to buy his grapes. He started producing his own wine in 1998. Pisoni isn’t the only Gary who has become a force in the Santa Lucia Highlands. Gary Franscioni, a childhood friend, followed Pisoni’s lead by planting grapes and started Roar Wines in 2001. The two of them now have five vineyards between them...all farmed meticulously with the same crew. They are best of friends...sort of a Mutt & Jeff. They have become a formidable presence in the Highlands, attracting interest from top winemakers and Pinot Noir lovers from all over. Franscioni is also from a vegetable farming family; Pisoni figures they’ve known each other since they were 3 or 4. Franscioni saw his friend’s success and once he got some money together, decided to plant grapes of his own. Franscioni’s property is farther north and cooler as it’s closer to the Monterey Bay. He was going to plant Chardonnay. He woke up and Franscioni recalls imitating Pisoni, and shouted, “plant Pinot!” Franscioni planted what became Rosella’s Vineyard, named for his wife, in 1996. He took Pisoni’s advice and planted four acres of Pinot Noir, although he still planted 12 acres of Chardonnay. It’s now a total of around 50 acres with three-quarters of it Pinot Noir. The next year, they decided to become partners and planted Garys’ Vineyard, a 50 acre parcel where they grow Pinot and a little Syrah. Since then, Franscioni has developed Sierra Mar, 38 acres of Pinot, Chardonnay, Syrah and a tiny amount of Viognier. The two teamed up again to establish Soberanes Vineyard, 35 acres of mostly Pinot Noir, with a little bit of Chardonnay and Syrah. That last vineyard was developed by Pisoni’s son Mark. The Garys might seem an unlikely pair. Pisoni is colorful character to say the least and has an outspoken manner. Franscioni comes across as more serious- minded. However, the collaboration between the two, who often address each other as “partner,” clearly works well. The two are good on their own, but better together. Pisoni being more gregarious acts as the frontman. He is the Ambassador. He’s a check on the rest to keep the quality high. Franscioni and Mark Pisoni run the farming on their own vineyards and work together on the joint ventures. The family involvement doesn’t stop there. Jeff Pisoni makes his family’s wines, which are under the Pisoni and Lucia brands. Franscioni’s son, Adam, joined the family business in time for the 2011 harvest. He handles sales for Roar and helps his father manage the vineyards. The grapes from all five vineyards are in huge demand, because the two families are such careful farmers, constantly tweaking and improving. Prominent customers include; Testarossa, Siduri, Kosta Browne, Copain and Bernardus. When a new vintner approaches them about buying grapes, the partners examine the winery’s track record and the Winemaker. If they like what they see, the winery is put on a waiting list. There’s not very much movement in their vineyards. When Franscioni planted Sierra Mar, he and Pisoni had 62 wineries waiting to buy fruit. Soberanes was developed with the idea of working with some new winemakers. There was some concern, even among the two families, that quality might suffer as the vineyard operations grew. However, there’s no indication that’s the case. In fact, with each new venture, they build on what they’ve learned in their older vineyards. Eventually, there will be even more vineyards. The Pisonis and Franscionis have purchased a 100 acre cactus farm in the Santa Lucia Highlands. There’s still a lease on the property. So, prickly pear cactus will continue to be grown for five more years. But at some point, the land will be planted with vines. Both families understand the importance of continuing to build for the future. The Garys looking back tell a story of being in the same spot some years ago and looking at a field of broccoli out back. He told Franscioni that the field would look a lot better with Pinot Noir vines. Now that parcel is part of Rosella’s Vineyard, and it’s planted with Pinot. Everybody thought he was crazy...most people usually think that when someone makes a bold decision. He’s a person who has always had vision and creativeness. He also has tremendous passion. Good things only happen when a person possesses all three of these qualities. Their wines are primarily available by mailing list. However, Nepenthe in Big Sur, CA acts as a quasi tasting room for some of their wines. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

90% Cabernet, 7% Petit Verdot and 3% Merlot. On the nose; rich, lush dark, cassis. Blackberries, blueberries, black raspberries, vanilla, cinnamon, clove, soft minerals and fresh, red & dark florals. The fruits match the nose. Dark, rich soil, leather, crushed rocks, nice amounts of baking spices and fresh violets. Lovely round acidity. The finish is; big, rich, round and elegant. It's a beautiful wine. Photos of; the metal framing of their new winery and tasting facility; which they should move into in January 18 and open to the public in April. The cellar room concrete floor & walls are already poured and painted underneath the metal framing. Also, their new Syrah vines and some experimental Bordeaux varietals planted this spring, their Healy vineyard sign and their barrel cellar. Look for Doubleback to continue to push quality in their new winery starting with the 18 vintage. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

This 03 reminds me of a 82 magnum of Bella Oaks I had a few years ago. Both beautiful but the 82 was ridiculously off the charts. The nose on this 03 has big syrupy blue fruits...blueberries, boysenberries. Dark cherries, black raspberries, volcanic minerals, rich dark earth and liquid violets. The body is; lush, round, elegant with completely resolved tannins. It's smooth as silk. Blueberries, boysenberries, dark cherries, black raspberries, poached strawberries, stingy spice-box on the long finish, rich semi-sweet black earth, powdery dry crushed stones, soft chewy leather, vanilla, cinnamon, dark fresh florals, violets, the acidity is round, fresh and rain like on the palate. With a finish that is long, lush, elegant and lasts well over a minute. There is no bit or anything astringent in this 03. Photos of; a Heitz vineyard, estate building and tasting room grounds. Sad they no longer have this vineyard...now in the hands of Staglin and now costs for 3 times the price for a bottle. — 9 years ago

Justin Lahey

9.6

This amazing 2009 Morgan from Gary's Vineyard is one of the absolute best California pinots I have ever had the pleasure of tasting. I managed to get 3 bottles over a 2 year period. The more it breathed, the more it dominated the room! — 9 years ago

Jake Green

9.6

Beautifully rich and complex. One of the most eclectic blends I think I've ever tried; 48% Syrah, 22% Petite Syrah, 17% Grenache, 6% Mourvèdre, 4% Tempranillo, 3% Roussanne. Agree with others that it could use a few hours decanting first. Thank you Misha for sharing this with a group of random people visiting the Big Basin Vineyards tasting room in Saratoga Ca tonight. — 10 years ago

Chris Weitz

9.8

3 Steve's Winery Livermore. This Chardonnay hit the spot and also have a bottle of sparkling wine. Great tasting room — 12 years ago

Chasing Jen

9.2

One of 3 Eno Wines tasted @ebva #uwx14 made by Sasha Verhage. Enjoyed all. Must visit tasting room in Berkeley. — 12 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

The 2016 Cabernet is blend of 94% Cabernet, 3% Petit Verdot, 3% Cabernet Franc & 1% Merlot.

The nose shows; ripe, slightly sour but, bright floral fruits. Blackberries, black raspberries, black plum, dark cherries, baked strawberries and haunting blue fruits. Limestone minerals, vanilla, nutmeg, clove, Iight dark spice, caramel, dark, rich turned earth, mocha notes, dry crush rocks, used tobacco, light graphite, dry brush with red, blue and purple florals.

The body is full with sticky, dry, firm tannins. The fruits are nicely ripe and brightly floral. Blackberries, black raspberries, black plum, dark cherries, baked strawberries and haunting blue fruits. Limestone minerals, vanilla, nutmeg, clove, Iight dark spice, caramel, dark, rich turned earth, mocha notes, dry crush rocks, dry tobacco, light graphite, dry brush with red, blue and purple florals. The acidity is excellent. The structure, tension, length and balance are quite nice but require another five years in bottle. The finish shows nice balance with fruit & earth. It’s ripe, elegant, polished and persists for minutes. 92 now with the potential for more in five plus years.

Waterford toured us around the entire property in their Land Rover safari Jeep as if you were truly on safari.

Photos of; the lush greens and mountains that make up the Estate, warming fireplace on the tasting room, tasting patio and their private cellar tasting room. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.6

Charles Hendricks makes perhaps the best domestic Pinot Noir I’ve had. The 2008 I had 3-4 years ago is the only domestic Pinot Noir I’ve given a score of 9.8. This 2014 could end up rivaling it with a few more years of bottle evolution.

The nose is beautifully layered, fruit, earth, herbaceousness and spices. Ripe, brightly floral and creamy; blackberries, dark cherries, black plum, black raspberries, plum, blueberries, baked strawberries, pomegranate extract, raspberries and dry cranberries. Vanilla, light; cinnamon, clove, nutmeg, soft, dark spices, dark berry cola/licorice, rich & dry dark soils, limestone minerals, touch of eucalyptus & sage, dark chocolate, understated tarriness, hints of smokiness & grilled meats, used charcoal, underbrush and dark red & blue floral, violet with haunting light lavender.

The 2014 has some of the best palate florals I’ve experienced. The body is round, full and gorgeous. The structure, tension, length and balance are harmonious and beautifully stitched together. The acidity is like a warm rain shower. Ripe, brightly floral and creamy; blackberries, dark cherries, black plum, black raspberries, plum, blueberries, baked strawberries, pomegranate extract, raspberries and dry cranberries. Vanilla, light; cinnamon, clove, nutmeg, soft, dark spices, dark berry cola/licorice, rich & dry dark soils, limestone minerals, touch of eucalyptus & sage, dark chocolate with a little milk layered over the top, mocha powder, salted caramel, understated tarriness, hints of smokiness & grilled meats, used charcoal, underbrush and dark red & blue floral, violet with haunting light lavender. The well balanced, elegantly sexy, finish is pure beauty that persists for several minutes.

This wine has all the makings of pushing a perfect score.

Photos of; a Santa Lucia Highlands vineyard, a paint from one of my favorite modern artists that hangs in the Hope & Grace tasting room where Hendricks wines can be purchased, Winemaker-Charles Hendricks and a vertical Pinot tasting on the bar in the Hope & Grace tasting room with my favorite painting from their resident artist that used to hang in their tasting room behind it but, now hangs in Charles house. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

The nose reveals, fragrant/floral, blue & purple fruits. Black raspberries, baked boysenberries, olallieberries, dark cherries, blackberries, dark cherries, black plum & creamed, baked raspberries. Savory meats notes, sweet tar, the core of anise, limestone minerals, black tea, vanillin, clove, dark mocha powder, just a touch of caramel, used expresso grounds, just a whiff of mint, olive tapenade, dry clay. herbaceous notes with fresh, purple flowers & lavender.

The body is full, velvety with dusty tannins. Still plenty of life left here. With only about a half hour decant, it had nice flavors but, had a hollow mid palate and was short on finish. An hour later, it’s put on a lot of weight & filled in nicely.

Black raspberries, baked boysenberries, olallieberries, dark cherries, blackberries, dark cherries, black plum, creamed, baked raspberries with strawberries coming on late. Savory meat notes, sweet tar, the core of anise, dark spice with a little heat, limestone minerals, black tea, vanillin, clove, dark mocha powder, cocoa powder, dark chocolate, caramel, just a touch of caramel, used expresso grounds, mint, olive tapenade, dry clay, forest floor with leaves, dry stems, herbaceous notes, tree sap, fresh, dark red & purple flowers with lavender. The acidity is round and balances the shade of hot alcohol shows. The finish is, thick, weighty, lush, elegant with dry, dusty tannins that are persistent for several minutes.

Another 3 years of patience will be rewarded!

At around $40 for a stellar 2007 Napa/Sonoma vintage, this is a steal tonight.

Photos of; Lancaster Winery, cellar tasting room and hillside vineyard.

9.1 at the start. 9.3 after two hours in the decanter.

— 8 years ago

Severn G

9.2

On the Lawn at Tanglewood this evening with the Boston Symphony Orchestra. Our conductor Andris Nelsons is leading just one wonderful piece, MAHLER (Symphony No. 3), accompanied with the Tanglewood Festival Chorus.

We're revisiting some producer bottles from our late Spring France vacation earlier this year.

Pinot Noir biased on the nose and palate. Chalky limestone notes persist on the nose, followed by red fruits grated into the same mineral. Palate has bright red fruits with mineral dust, medium finish. Not as good as getting to enjoy it in the private tasting room at the Taittinger cellar, but close tonight.

Photos of one of the Comtes cellar areas, Methuselah's of Brut Reserve where some enthusiast has expressed their love of that wine and our bottle of the evening. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

On the nose, sweet & slightly baked; blackberries, black plum, plum, black raspberries, raspberries & dark cherries. Raspberry cola, perfect intensity of baking spices, soft & savory grilled meats, touch of fresh herbs, just a whiff of pepper, lavender, lilacs and liquid violets. The palate is full bodied, round & lush. The M-M+ tannins are soft and round and about 60% resolved. Gorgeous in the mouth. The fruits are creamy in style. Ripe; blackberries, black plum, plum, black raspberries, raspberries, dark cherries and ripe strawberries. Raspberry cola, vanilla, understated spice, pepper, savoy grilled meats, dry herbs, dry crushed rock powder, a little underbrush, iron pan, loamy dry top soil, some black moist earth, hint of mocha powder, milk chocolate, cigar ash, suede style leather, lavender, lilacs & liquid violets, perfect, round, mouthwatering acidity, great; balance, structure, tension and length. The very long finish is round, lush and has sex appeal. It's drinking really well with a hour/hour & half decant. Better in 1-2 years and has another 4-7 years of really good drinking ahead of it. Great pair with the grilled Kentucky Bourbon marinated chicken skewers and seasoned wild rice. Photos of; Eric Jensen (Owner/Winemaker), tasting room bar, Eric working harvest and the Booker vineyard. Producer notes and history...Booker gets it's name from the two orphan brothers, Claude and Dick Booker, who had purchased the land in the late 1920’s. By the turn of the century, the Booker brothers acquired over 1,200 acres on Paso's westside. The Booker brothers dedicated their lives to being great farmers and humanitarians. Aside from lending their farming knowledge and manual labor to neighbors, they were the area's biggest philanthropists, leaving 100% of their estate to charity when they passed, Dick in 1990 and Claude in 2000. Eric and Lisa Jensen purchased 100 acres of the property in 2001. After making wine with Justin Smith (Saxum) for five years and Stephan Asseo (L'Aventure Wines) for two years, the Jensen's started Booker Vineyard. The 2005 vintage was Eric Jensen first release. Booker produces about 4,500 cases a year depending on what Mother-nature gives them. Booker is located on the westside of Paso Robles, immediately joining the famous Stephan Vineyards that produce L'Aventure Wines. The high-density vineyard is mostly Rhone varieties planted on steep hillsides of calcareous shale. They farm organically, sustainable and biodynamic and treat the entire vineyard as a living organism. Booker uses animals (normally sheep) for weed control and solar panels are placed at the house and winery. The Jensen's are definitely doing things right. If you haven't tried Booker, it's worth your effort. — 9 years ago

with Ronald

Rhonely Boy

9.1

Still very eager, plump & youthful. Hard time analyzing on the first day, all up in my face and a bit overwhelming. Its exact how I remember it from the tasting room though. The tight pineapple profile on the first day has mellowed to reveal layers of lemon, white grapefruit, barrel notes, fennel and dried grass notes. Stainless steel and acidity masks a med++ body. Decant for now. Could be amazing with Elotes. For aging, Id easily hold another 3, and drink within 5. Flavor profile is not one that I can envision with stronger aging notes. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

This is a blend of; 87% Cabernet, 10% Petit Verdot and 3% Syrah. On the nose, black cassis, baking spices, smoke, black oil, loamy soils, grilled meats and fresh, dark, fragrant florals. The fruit are beautifully round, rich and gorgeously sexy. Blackberries, dark cherries, black plum, plum, black raspberries and poached strawberries. Sweet dark spices, tobacco, graphite, dry stem, mint, black licorice, dry crushed rocks & loamy soils with a well balanced, structured, elegantly round, rich, long finish. 9.5 with room for more as it bottle ages. Photos of; exterior of their quaint tasting room, their wine dinner lake house used for their dinners, one of their beautiful vineyard and Darcey Fugman-Small and (far right) Rick Small. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have to say this is my favorite Chateau to stand in front of and gaze. On the nose, spice, wild blackberries, dark cherries, blueberries, black plum, plum, leather, cedar, dark moist soil, wet stones, mint, tobacco leaf and dark fresh & dry flowers. It's drinking nicely with silty medium-medium + tannins & full bodied. Ruby, ripe wild blackberries, dark cherries, blueberries, black plum, plum, leather, cedar, dark moist soil, wet stones, crushed dry minerals, mint, tobacco leaf and violets, dark fresh & dry flowers. The acidity is round and mouthwatering. The long finish has great elegance, beauty, length, tension & balance. It's just starting to hit it's stride and has plenty of life ahead of it. Another 15-20 years. Who said 04 was a difficult vintage? This will continue to improve and will stun with another 10 years in bottle. Photos of the the exterior Chateau front & side, tasting room and Christian Seely Managing Director. Chateau Pichon Baron and Chateau Pichon Lalande were originally part of the same estate. Pichon Baron got it's name when Therese, daughter of the founder, received the estate as a dowry when she married Jacques de Pichon Longueville the first President of the Bordeaux Parliament. Chateau Pichon Baron changed because of the Baron Joseph de Pichon Longueville. He took over managing Pichon Baron when he was only 19 years old! When the Baron passed away at 90 in 1850, he divided his Pauillac estate. The sons were awarded what became Chateau Pichon Baron and the daughters were given what later became Chateau Pichon Lalande. Pichon Baron went through three rough decades in the 60's, 70's and 80's. Part of the issues were, lack of investment and they machine harvested. The first really great vintages for them were 89 & 90 after Jean Rene Matignon, Jean-Michel Cazes join them and AXA Insurance Company purchased them adding capital. The 73 hectare vineyard of Chateau Pichon Baron are planted to 65% Cabernet Sauvignon, 30% Merlot, 3% Cabernet Franc and 2% Petit Verdot. However, the Cabernet Franc and the Petit Verdot are reserved exclusively for the second wine. The terroir is mostly deep gravel, sand clay soils. Pichon Baron uses 80% new French oak and rests in barrel 18 months. @ FogoDeChao

— 9 years ago

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.1

First wine at the Frias tasting room with Manny Frias. Clear and pale greenish yellow. Complex and layered nose. Starting off with vanilla yogurt, stone fruits like apricot and pears, saffron, and finishing with citrus and tropical fruits. Moderate acidity (7/10) and a light to medium bodied. Lots of tropical and citrus notes on the palate with a gravelly or stoney finish. Quite crisp and refreshing with a long finish. Drink till 2021.

All the fruit for this bottling is sourced from the Mello Vineyard in Yountville. This 100% Sauvignon Blanc is aged for 15 months in stainless steel and for an additional 3 months in neutral French oak.
— 9 years ago

with Sean and India

Claire Voorhees

9.6

Tasted in the Chateau Mouton Rothschild tasting room in Oct 2015:
favorite of 3 tasted
Significant aging still needed- maybe ready in 2024
Tarte on front end
Balanced more than others tasted. Still high tannins but ripe tannins and balanced tannic backbone
Smoothest finish of 3 tasted
vanilla notes
100% new oak
Smell vanilla cedar black currant — 10 years ago