Michael Chelus

8.9

Apple, lemon, grapefruit, peach and honeydew melon. Bright acidity and great minerality. — 4 years ago

KD

9.2

Inky dark purple, bold nose with dark cherries, blackcurrant, blackberry jam and a touch of smoke and baking spice. Chewy tannins that recede softly with a medium acidity and a certain sweetness. On the palate, very fruit forward with dark cherries, jammy figs and molasses with some earthy dark potting soil and notes of wet hay. Nice medium long finish that leaves you with a hot feeling. — 4 years ago

Conrad Green

8.9

There’s something slightly off with this. Not cork, maybe Brett? A certain tiger to the nose and Adour hard not toward the end of the mid palate. Far from enough to make this unsinkable but I suspect not a fully correct bottle. That aside very dark, brooding fruit. Some sour cherry and iron, bitter dark chocolate. Maybe the wine’s like that... hard to tell — 5 years ago

with Bex and Matt

Victor Charcan

8.9

The oak is well handled, the nose is complex. Creamy mouth with good length. Smoke, and a certain bitterness. A rarity, very well made but not my thing. — 5 years ago

Alanna Lucas (Nantucket Wine & Spirits)

9.2

Love this. Who said rosé has to be a certain ‘pink’ to be good?! This bottle will prove you wrong. Red Delicious Apple, sour cherry and strawberry. So good. — 6 years ago

Colin Nuckolls

9.3

Power and a certain amount of grace and finesse. Amazing for an ‘89. Many years ahead of this gem! — 8 years ago

Rajiv Ayyangar

10

This is a knockout wine, a stunner, a pitch-perfect expression of love for wine in general, and Loire Cab Franc in particular. It's wild in all the right places, and impressively refined where it counts.
Medium ruby color. Arresting and straight-up delicious nose that has a certain choreography to it. Specifically it reminds me of Jiří Kylián - finding freedom within a melange of classicism and visceral impetus. Exuberance in wine is rare enough, but exuberance with such focus and intention?
The classicist bent was my first impression - a correct nose of stewed bell peppers and coffee grounds (pyrazines), earthy dog fur with slight clove (brett), and a savory blackberry-cherry fruit compote.
Tasted blind, you would guess Loire, but you might wonder at the shifting nature, at how occasionally the bretty flavors rear up in a flourish, only to be overshadowed a second later by a warm, pure fruit. There is something haunting about the fruit here - it seems to contain memories of many different wines. The wildness is complex - dried leaves, dog fur, toasted mushroom, spiced clove, moist earth. The pyrazinic aromas have uncommon depth and character - stewed bell pepper, coffee, and nascent tobacco.
On the palate, the wine dances with an elegant 12.6% alcohol frame, vibrant acidity, and satiny tannins - the medium on which the finish is printed. There is a moment, mid-palate, where the individual components come together seamlessly - a strong argument for structural-aromatic integration in the Clark Smithian sense. On the finish, the flavors subtly unravel, then persist like a vocal ensemble with synchronized vibrato.
Get this. — 9 years ago

Curtis Anders

9.1

Lots of oak and vanilla. Tannins are a bit firm but this is a really great pour now and certain to improve with time. — 9 years ago

with Courtney

Kevin Cahoon

9.3

Not quite as good as my last bottle in 2019. Lots of red cherry, strawberry and pomegranate fruit accented with deft touch of oak and just a hint of sous bois. A touch compact at opening but develops nicely wine air. Bright red fruit tones on the palate with brown spice, baked stones and a bit of dried earth. Quite fresh with good extract that plays nicely with the tannins. Finish of red fruit and Corton minerality. This bottle is missing a level of focus and depth that would really elevate the palate.
Drinking well now with potential for more developed. Certain to be enjoyable over the next 5 to 7 years. — 4 years ago

Jim McCusker

9.4

From my absolute favorite winery in the Willammette Valley (actually sourced in the Eola-Amity Hills area), this is one of the better Antica Terras we’ve had. A hypothetical hybrid between a Central Coast pinot and a Premier Cru burgundy, this is drinking incredibly well now but is certain to improve with a few more years in the cellar. Fantastic! — 4 years ago

with Vanessa

Mario Vaillancourt

8.9

The aromatics are of lemon zest, some butter, a touch smokey and flinty and some ripe orchard fruit. Good acidity but dominated slightly by a certain richness and ripeness, a little more then usual and probably due to the warmer vintage. Nice, but not the better Droin bottle I had. 89-90

Des arômes de fruits murs, un peu fumé, touche saline, du zeste de citron et du beurre. Une bouche plus riche et mure qu’à l’habitude, due probablement au millésime plus chaud. Bien mais pas le meilleur Droin GC que j’ai bu. 89-90 au mieux. — 5 years ago

Vijay Parikh

9.2

With 2:45 in a decanter the wine is firm, well integrated tannins, with aromas of leather, dried rose, cinnamon. On the mouth there is enough acid and a certain length making this an acceptable wine. I enjoyed this with the quiche appetizer followed by rack of lamb and some cheese though the wine overpowered the soft cheese — 6 years ago

Sylvain Rhainds

9.2

1997? Pas certain — 7 years ago

Henrik Poulsen

9.6

Inspired by a recent posting here I popped and shared this with friends that much like I have deviated from "The 100 pts. fascination".

Certainly a very impressive wine it is also a bit predictable what it takes these days to garner that perfect rating from a certain palate. — 8 years ago

with Leo and Kurt-Inge

Doctor No

9.0

Lovely, elegant, slightly sun-kissed red fruit, modest but present structure, middleweight mouthfeel. Well-fruited with a touch of spice and earth. Better than an average Bourgogne Rouge to be certain. — 9 years ago

Henrik Poulsen

9.1

12.9% alc.
Has that old aged Napa/Bordeaux nose that haunts me in my dreams.
On the palate it is a bit less impressive lacking that certain "energy" that would bring it into the old Napa magic category for me. — 9 years ago

Paul T HB

9.7

Tasted & immediately looked up what I had bought, $50.00 but so worth it.
K&L notes,

This is no cheap rosé, it's true. But consider, for a minute, that this is no simple quaffer of a pink wine. It hails from Palette, one of the smallest appellations in all of France. It is, in a sense, a sort of Provençal monopole, since Château Palette owns nearly all the acreage in this tiny 23-hectare zone. Their vines are old, too. In some cases, more than 100 years old. The red grapes are the usual suspects for this part of France: Grenache, Mourvèdre, and Syrah with small amounts of Cinsault, Carignane, and other local varieties. But at Simone, they translate into a rosé unlike any other. We're talking power here, and a certain something serious. The rosé is fermented in small foudres and is then racked into barriques and left on the lees until the following spring. Rich with raspberries and herbs, this mouth-filling rosé holds onto its natural acidity, as it does not undergo malolactic fermentation thanks to the very cool cellars of this historic chateau. This wine costs as much as many reds. Fortunately, it has the concentration and complexity to go along with the price. Serve it with serious food and be prepared to broaden your appreciation of what rosé can be.
Related items click to collapse contents
— 4 years ago

Mario Vaillancourt

9.0

Muted nose, earthy tones and slight oak after a quick decant and with some time in the glass, this oak is not excessive and we find it on the powerful bodied palate as well, good acidity and freshness to support these strong but still approachable tannins, the finish is a tad rustic for now, but this has potential and I won’t touch my other bottles for 2-3 years. 89-90

Nez assez discret, terreux et une touche boisée à l’aération, on retrouve ce bois en bouche aussi, sans être excessif, acidité bien dosée et la bouche a un profil puissant et assez tannique, mais appuyée par un certain velouté des tannins, pour l’instant la finale est un brin rustique mais se boit très bien en l’état, tout en ayant je pense un beau potentiel si on l’attend au moins 2-3 ans. 89-90 — 5 years ago

Kevin Murphy

9.0

Light, lovely pink rose with a fresh, not too fruity taste and a certain earthy finish. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have mentally thought about doing this post for quite awhile. Opening this 2003 Verdignan brought on the appropriate moment. I am a believer in paying respects and it’s the basis of this post.

We learn to drink certain wines from the regions we live near or from the people we learn & enjoy wine with as we walk the road to understanding what we really enjoy. I started as an exclusive CA Chardonnay drinker for many years before moving on to nearly every varietal and regions offer. Next was Napa Cabernets which, led me to my true love, red Bordeaux. It was a bit of curve getting there but, once I had them with proper aging, I was hooked for life.

While my curiosity got me to Bordeaux wines, there one person that helped shape my Bordeaux palate and I agreed with more than anyone else’s, including every well known wine critics at that time and even today after spending 10 weeks learning from several Master Sommeliers on my way to passing the Court of Master Sommeliers exam and becoming a Sommelier myself. This person is Clyde Beffa Jr., Owner of K&L Wine Merchants.

Clyde has been traveling to Bordeaux for over 40 years and sometimes multiple times in a year. His palate and experience are second to none. Especially, when it comes to Bordeaux.

I owe him a lot. He taught me the importance of letting good Bordeaux’s age 20 years plus. What were the jewel value producers. Brought in Bordeaux wines direct from the Chateaus that had 10 years of bottle age and older. Bordeaux’s that critics did not like young but, he knew something special had taken place over time as he was tasting them much later in their lives and often. I bought and drank a lot of these wines. They also kept temptation at bay in me reaching for my too young and more expensive wines.

He is very kind and kind enough to allow me to travel with him & key staffers to the 2014 En Premier to taste what was a very difficult 2013 Bordeaux vintage. You can go to En Premier and then there is going with Clyde. You have all the key appointments, Chateau accommodations/dinners and taste somewhere around 1500 plus wines in 6 days. He is loved by the Bordelais and for good reason.

So, I dedicate this post to him. He is the one who told me to buy this little known 2003 Verdignan at the same “Affordable Bordeaux Tasting” I mentioned in my Chateau de Candale post on Friday. As of Friday, that was the wine of the tasting. Well…until I coravined this slowly over the weekend. This 2003 was under $25 and it is one of the very best Bordeaux’s I had in some time. As well, perhaps the best QPR in my over 20 years collecting wine. Clyde knew that day just how good it would become. He said, forget about this for 20 years. So, I am a little early here.

Clyde has recommended more great Bordeaux’s to me that most people don’t hear about, let alone try. He told me to buy the poorly reviewed 91 Pichon Lalande when he brought more into the store seven years ago Chateau direct. It was a very difficult vintage with spring frost, hail storm and a difficult growing season. He described as “Heaven in a Bottle” and It most certainly the case. To this day, Pichon Lalande is my favorite steak wine and the 91 is still my favorite vintage. I purchased a 3L from him recently that he brought in direct from the Chateau for my 60th next year. Can’t wait to open that with our good friends and celebrate.

As for the Verignan, the nose reveals; dark brooding & slightly bake fruits of; blackberries, black raspberries, dark cherries, black plum, some poached strawberries & haunting blue fruits. Black tea, forest floor with leaves, anise, limestone, moist clay, dry crushed rocks, dry stones, beautiful, mid intensity dark spice, dry tobacco, graphite, mixed dark berry cola, understated, well layered baking spices; clove, nutmeg, cinnamon & vanilla, dry herbs, mint with candied; dark, red, blue and purple florals.

The body is full, rich, lush, satiny with plenty of well rounded, soften tannins. The tension, structure, length and balance are excellent and will continue to improve. This will last another 15 years and beyond with proper storage. This is a very classic Bordeaux well balance in fruit and earth. It is sheer elegance on the palate. It’s why I love Bordeaux more than Napa and I love Napa Valley Cabernet. Dark brooding & slightly bake, ripe fruits of; blackberries, black raspberries, dark cherries, black plum, boysenberries, some poached strawberries & haunting blue fruits. Black tea, dark chocolate bar, touch of mocha powder, light caramel notes, Expresso notes, forest floor with leaves, anise, limestone, moist clay, dry crushed rocks, dry stones, beautiful, mid intensity dark Asian & Indian spices with just right amount of palate heat, dry tobacco, graphite, dry twigs with a little sap, mixed dark berry cola, understated, well layered baking spices; clove, nutmeg, cinnamon & vanilla, dry herbs/sage, mint with candied; dark, red, blue and purple florals. The acidity is round and nearly perfect. The long finish is, classic, elegant, well balance fruit and earthy Bordeaux that persists softly on the palate for minutes with just the right amount of spice.
This is a heady wine that you really think about as you slowly sip and it affects your whole body. Can’t wait to have another in five years.

Photos of; Chateau Vergignan in Medoc near St. Estephe, their vineyard that reveals where Bordeaux gets its earthiness, Owner Jean Miaihle who acquired the property in 1972 and a wide shot of their vines. — 6 years ago