Conrado Oak View Vineyards
Promontory
Napa Valley Cabernet Sauvignon Blend 2008
Woodstock
Pilot's View Shiraz 2015
Opened on 28th Sept 2018. Moroon brown. Heavy body. Heavy nose with deep wood and oak with a tinge of berries. Very mellow in scent. Not exciting but vintage nose. Acidic to palate with some sweet note. Heavy tannin. Long finishing. — 7 years ago
Bodega Catena Zapata
Catena Alta Historic Rows Cabernet Sauvignon 2014
On the nose; nice, soft, dark spice, black raspberries roasted coffee, dark, rich soils, dark currants, dark cherries, blue fruits, black plum, creamy black raspberries, cherries on the edge, black licorice, semi-sweet dry top soils, sweet tarry notes and blue and purple florals.
On the palate; the body is full and round. The tannins quite dry and still just a touch sticky. Riper/fresher fruits on the palate than the nose; dark currants, black raspberries, black, dark cherries, blue fruits, black plum, creamy black raspberries, cherries on the edge, black licorice, coffee, dark, rich soils, semi-sweet dry top soils, sweet tarry notes and blue and purple florals.
Photos of; the view from their front entrance, part of the lobby area, french oak barrel and their private tasting looking at it from inside their beautiful & spotless barrel room. — 7 years ago
Talley Vineyards
Rosemary's Vineyard Chardonnay 1998
Who in his right mind would open an 20-ish year old California Chardonnay with any sort of expectation of pleasure? I am not a fan of the oaky vanilla high alcohol style, and my view is that they generally do not improve with age. I have had some pretty well-known names (nameless for now) that have been downright disappointing at half the age of this one. But every rule has an exception, and this is one. Serendipity left it in the cellar until it was too old to risk with friends, except very good ones, and so it was up to Janet and me to try half of it last week with roasted cod, and the other half this week with salmon. Savory, good acid, no oxidation, the oak that might have been too forward in its youth now more balanced, this is a fine wine, meursault-like but for the fatiguing effect of 14.5% abv. By which I mean I wish I could have drunk the whole bottle the first night, but it was just too heavy.....on the plus side, it was still good with the salmon after a week in the fridge! — 8 years ago
Rasa Vineyards
The Composer Sagemoor Vineyards Riesling 2013
The Composer is a 100% Riesling and spent 18 month on fine lees in neutral oak barrels. On the nose; tropicals, cream, citrus, gentle spice and white & yellow lilies. On the palate, lemon meringue, apple, pear, tropicals, citrus blend, guava, honeycomb, peach, leehies, very light petrol, white & yellow lilies & nicely rounded acid with a rich, polished finish. Photos of; their private tasting room, tasting bar and view of their estate vines from the winery. All Raza wines are made in very small production...175 cases or less. — 8 years ago
Long Shadows Vintners
Pirouette Columbia Valley Cabernet Sauvignon Blend 2014
A Bordeaux blend. Spends 22 months in 70% new 400 liter oak barrels. Nose of fragrant floral fruits of; blackberries, dark cherries, black raspberries, black plum. Licorice, anise, dark chocolate and fresh, dark florals. The fruits are ripe and fresh and match the nose. Black licorice, tarry notes, loamy soils, moist dark soil, lead pencil, cedar, tobacco, underbrush, great acidity and a beautiful long finish. The structure is better as is the tension and length. This bottle needs 8-10 years in bottle for a higher score but for many hard not to dry young. Photos of the view from the Long Shadows patio, another one of the glass blown floor lamps and a concrete fermentation egg...interestingly in an inverted shape I hadn't seen before, no real difference in effect. — 8 years ago
Joseph Phelps Vineyards
Insignia Estate Grown Napa Valley Cabernet Sauvignon Blend 2015
The 15 vintage is still in barrel and will be for awhile longer. On the nose, bright, fragrant field of wild flowers, black licorice, cinnamon, vanilla, ruby fruits of; blackberries, blueberries, dark cherries, cherries, strawberries and dark loamy soils. On the palate; bright, fresh, ripe fruits that mirror the nose, nice deep spices, cinnamon, clove, nutmeg, vanilla, tobacco, graphite, soft leather, dry crushed rocks, edgy volcanic minerals and pronounced dusty/crumbly tannin structure. The long finish has beautiful ripe fruits with good structure, balance, acidity with a touch of strawberry cola. Photos are the other large old oak fermentation vats inside their estate and another perspective of their awesome terrace view. Notice on the label...no Merlot? The decided to rip up and replant their Merlot vines. — 8 years ago
Dunham Cellars
Trutina Columbia Valley Cabernet Sauvignon Blend 2012
View dark plum, nose fruit, flavors cassis, blueberry, light oak great balance — 9 years ago
Stoller Family Estate
Reserve Dundee Hills Chardonnay 2013
Lilting aromas of apricot, pear, dried honey, lemon curd, anise. Stoller's Dundee Hills Reserve Chardonnay 2013 is clean and focused on the palate and more delicate than most. The perception is one of silkiness with beautifully integrated oak (you’d hardly know it’s there) except as a textural component, lending structure, allowing pure orchard fruit notes to shine through. This is a charming Oregon Chardonnay, and very drinkable at 12.9% ABV. If you haven't visited their tasting room, do. The view is breathtaking. Sample — 9 years ago
Melville
Hanzell Selection Estate Wine Club Sta. Rita Hills Chardonnay 2012
Lovely full body tropical flavors kiwi, pineapple; ripe peach, and guava. Moderate oak finish rounds it out on an extended finish. Great choice for snacks while enjoying the view over Mirror Lake. — 10 years ago
Stryker Sonoma
Estate Alexander Valley Merlot 2012
View dark burgundy, nose cassis, pepper flavors blueberry,cassis,lite oak balanced good tannins — 11 years ago
Mountain View
Monterey County Chardonnay 2010
Light color. Very light. American oak and vanilla bean on the smell senses. Burnt Bacchus barrel taste. Dried vanilla apricot. It's good! $14 / 89pts MartinScott609 — 12 years ago
By Farr
Tout Près Pinot Noir 2016
Hard to know which was the better - the view/ambience/restaurant or the wine. Let’s start with the former. Rick Shores, the restaurant is at Burleigh Heads on Queensland’s Gold Coast which used to be on the World Surfing Tour. I highly recommend this restaurant to my Northern Hemisphere Delectable friends if you are ever down under. Asian inspired and voted #2 restaurant in Queensland in 2018. Come at lunch time or 6.15pm in the evening as we did. The red duck curry was superb as was the Whole Snapper. The wine itself- Light to mid crimson in colour. Notes of forest floor and damp undergrowth with a touch of oak. Herbal notes. On the palate sweet and savoury with maraschino cherries and incredible length. Would love to see this in 5 plus years. A classy drop. — 7 years ago
Titus
Napa Valley Sauvignon Blanc 2017
Beautiful S.B. from Titus Vineyards - excellent your if you're in the area.. they just built a winery and tasting room finished 2 years ago with a drop dead, stunning view of the vineyards. 2017 is 97.9% Sauvignon Blanc, 2.1% Viognier, aged 5 months on 10% used French Oak. Crisp lemon curd, with subtle white peach notes, and white florals - creamy mouth feel, and a touch of vanilla to the finish. Lovely stuff. — 7 years ago
Château Lynch-Bages
Grand Cru Classé Pauillac Cabernet Sauvignon Blend 2000
The 2000 is delicious but, it is evolving at a glacial pace. Out of magnum.
On the nose, touch of barnyard, glycerin, ripe; blackberries, dark cherries, black raspberries, plum, strawberries & cherries. Vanilla, dry clay, limestone, river stones, just a touch of pyrazines & bandaid, dark,,turned, moist earth, dry grass and dry & fresh dark florals.
The body is full, round & sexy. Dry softened, sweet tannins. ripe; blackberries, dark cherries, black raspberries, plum, strawberries & cherries. Vanilla, dry clay, limestone, river stones, just a touch of pyrazines & bandaid, fresh tobacco leaf, saddle-wood, dry underbrush, dark, turned, moist earth, dry grass and dry & fresh dark florals. The acidity is magnificent. The structure, tension, length and balance are sensational. The finish is drop dead gorgeous. I’d still hold mine another 5 years as long as you have 3-4 bottles for more 5 year increments.
Photos of, their Estate vines, Clyde Beffa-Owner of K&L Wine Merchants, Owner of Chateau Lynch Bages - Jean-Michel Cazes, guests of the dinner and a sunset view from their Estate.
Producer notes and history...Lynch Bages takes its name from the local area where the Chateau is located in Bages. The vineyard of what was to become Lynch Bages was established and then expanded by the Dejean family who sold it in 1728 to Pierre Drouillard.
In 1749, Drouillard bequeathed the estate to his daughter Elizabeth, the wife of Thomas Lynch. This is how the estate came to belong to the Lynch family, where it remained for seventy-five years and received the name Lynch Bages. However, it was not always known under that name.
For a while the wines were sold under the name of Jurine Bages. In fact, when the estate was Classified in the 1855 Classification of the Medoc, the wines were selling under the name of Chateau Jurine Bages. That is because the property was owned at the time by a Swiss wine merchant, Sebastien Jurine.
In 1862, the property was sold to the Cayrou brothers who restored the estate’s name to Chateau Lynch family.
Around 1870, Lou Janou Cazes and his wife Angelique were living in Pauillac, close to Chateau Pichon Longueville Baron. It was here that Jean-Charles Cazes, the couple’s second son, was born in 1877.
In the 1930’s, Jean-Charles Cazes, who was already in charge of Les-Ormes-de-Pez in St. Estephe agreed to lease the vines of Lynch Bages. By that time, the Cazes family had history in Bordeaux dating back to the second half of the nineteenth century.
This agreement to take over Lynch Bages was good for both the owner and Jean Charles Cazes. Because, the vineyards had become dilapidated and were in need of expensive replanting, which was too expensive for the owner. However, for Cazes, this represented an opportunity, as he had the time, and the ability to manage Lynch Bages, but he lacked the funds to buy the vineyard.
Jean-Charles Cazes eventually purchased both properties on the eve of the Second World War. Lynch Bages and Les-Ormes-de-Pez have been run by the Cazes family ever since. In 1988, the Cazes family added to their holdings in Bordeaux when they purchased an estate in the Graves region, Chateau Villa Bel Air.
Around 1970, they increased their vineyards with the purchase of Haut-Bages Averous and Saussus. By the late 1990’s their holdings had expanded to nearly 100 hectares! Jean-Michel Cazes who had been employed as an engineer in Paris, joined the wine trade in 1973. In a short time, Jean Michel Cazes modernized everything at Lynch Bages.
He installed a new vat room, insulated the buildings, developing new technologies and equipment, built storage cellars, restored the loading areas and wine storehouses over the next fifteen years. During that time period, Jean Michel Cazes was the unofficial ambassador of not just the Left Bank, but all of Bordeaux. Jean Michel Cazes was one of the first Chateau owners to begin promoting their wine in China back in 1986.
Bages became the first wine sent into space, when a French astronaut carried a bottle of 1975 Lynch Bages with him on the joint American/French space flight!
Beginning in 1987, Jean-Michel Cazes joined the team at the insurance company AXA, who wanted to build an investment portfolio of quality vineyards in the Medoc, Pomerol, Sauternes, Portugal and Hungary.
Jean-Michel Cazes was named the director of the wine division and all the estates including of course, the neighboring, Second Growth, Chateau Pichon Baron.
June 1989 marked the inauguration of the new wine making facilities at Lynch Bages, which was on of their best vintages. 1989 also marked the debut of the Cordeillan- hotel and restaurant where Sofia and I had one of our best dinners ever. A few years after that, the Village de Bages with its shops was born.
The following year, in 1990, the estate began making white wine, Blanc de Lynch Bages. In 2001, the Cazes family company bought vineyards in the Rhone Valley in the Languedoc appellation, as well as in Australia and Portugal. They added to their holdings a few years later when they purchased a vineyard in Chateauneuf du Pape.
In 2006, Jean-Charles Cazes took over as the managing director of Chateau Lynch Bages. Jean-Michel Cazes continues to lead the wine and tourism division of the family’s activities. Due to their constant promotion in the Asian market, Chateau Lynch Bages remains one of the strongest brands in the Asian market, especially in China.
In 2017, Chateau Lynch Bages began a massive renovation and modernization, focusing on their wine making, and technical facilities. The project, headed by the noted architects Chien Chung Pei and Li Chung Pei, the sons of the famous architect that designed the glass pyramid for the Louvre in Paris as well as several other important buildings.
The project will be completed in 2019. This includes a new grape, reception center, gravity flow wine cellar and the vat rooms, which will house at least, 80 stainless steel vats in various sizes allowing for parcel by parcel vinification.
The new cellars will feature a glass roof, terraces with 360 degree views and completely modernized reception areas and offices. They are not seeing visitors until it’s completion.
In March, 2017, they purchased Chateau Haut Batailley from Françoise Des Brest Borie giving the Cazes family over 120 hectares of vines in Pauillac!
The 100 hectare vineyard of Lynch Bages is planted to 75% Cabernet Sauvignon, 17% Merlot, 6% Cabernet Franc and 2% Petit Verdot. The vineyard has a terroir of gravel, chalk and sand soils.
The vineyard can be divided into two main sections, with a large portion of the vines being planted close to the Chateau on the Bages plateau. At their peak, the vineyard reaches an elevation of 20 meters. The other section of the vineyard lies further north, with its key terroir placed on the Monferan plateau.
They also own vines in the far southwest of the appellation, next Chateau Pichon Lalande, on the St. Julien border, which can be used in the Grand Vin. The vineyard can be split into four main blocks, which can be further subdivided into 140 separate parcels.
The average age of the vines is about 30 years old. But they have old vines, some of which are close to 90 years old.
The vineyards are planted to a vine density of 9,000 vines per hectare. The average age of the vines is about 30 years old. But they have old vines, some of which are close to 90 years old.
Lynch Bages also six hectares of vine are reserved for the production of the white Bordeaux wine of Chateau Lynch Bages. Those vines are located to the west of the estate. They are planted to 53% Sauvignon Blanc, 32% Semillon and 15% Muscadelle. On average, those vines are about 20 years of age. Lynch Bages Blanc made its debut in 1990.
To produce the wine of Chateau Lynch Bages, vinification takes place 35 stainless steel vats that vary in size. Malolactic fermentation takes place in a combination of 30% French, oak barrels with the remainder taking place in tank.
The wine of Chateau Lynch Bages is aged in an average of 70% new, French oak barrels for between 12 and 15 months. Due to the appellation laws of Pauillac, the wine is sold as a generic AOC Bordeaux Blanc, because Pauillac does not allow for the plantings of white wine grapes.
For the vinification of their white, Bordeaux wine, Blanc de Lynch-Bages is vinified in a combination of 50% new, French oak barrels, 20% in one year old barrels and the remaining 30% is vinified in vats. The wine is aged on its lees for at least six months. The white wine is sold an AOC Bordeaux wine.
The annual production at Lynch Bages is close to 35,000 cases depending on the vintage.
The also make a 2nd wine, which was previously known as Chateau Chateau Haut Bages Averous. However, the estate changed its name to Echo de Lynch Bages beginning with the 2007 vintage. The estate recently added a third wine, Pauillac de Lynch-Bages.
— 7 years ago
Eberle
Paso Robles Barbera 2012
View garnet,nose boysenberry,spice flavors boysenberry,earthy,oak,spice rustic bodied pairs with bacon wrapped chestnuts — 9 years ago
Hawks View Cellars
Hawks View Vineyard Pinot Noir 2014
The lingering nose of oak and berry when my glass was empty was amazing. — 9 years ago
Plumpjack
Reserve Oakville Cabernet Sauvignon 2002
We had great expectations for this wine. Sadly, those expectations were not realized.
On the nose, we detected iron, tart cherries and redcurrants.
On the palette, it lacks the typical opulence we have come to expect from this producer. No plush, velvety texture. Mild root vegetables and burnt oak comes to mind. We are of the view that these grapes did not reach full maturity. Good acid structure, but the wine lacks cohesion. A good example, but not great.
We paid a king's ransom for this and Plumpjack still have our hostage. sniff... — 9 years ago
Riverbench Vineyard & Winery
Chapel View Santa Maria Valley Chardonnay
I usually consider myself a Chardonnay skeptic, but on a recent trip to Santa Barbara I stumbled upon this little gem. ...Some oak, but not too much oak, with plenty of fruit & acidity to give the wine a great balance. Great with food, but approachable enough to be a great sipping wine. — 10 years ago
Harlan Estate
The Maiden Napa Valley Red Bordeaux Blend 2003
While this producer has nice fruit, a refined craft, they have an issue with alcohol burn in this bottling. While it’s 14.5% ABV, it’s showing hotter. You get an alcohol burn across your palate and in the back of the throat. They don’t mask or process their alcohol as well as a number of other even less revered producers. For the trained palate, alcohol burn will always be a critical flaw in wine.
It’s also still just approaching teenage years, even after roughly 13 years in bottle.
The nose reveals, alcohol vapors, ripe; dark currants, blackberries, baked black plum, dark cherries, black raspberries & boysenberries. Dark chocolate, loads of big baking spices; vanilla, clove, nutmeg. Anise, some dry herbaceous, saline, dry crushed rocks, underbrush, plenty of new oak, black tea, hints of black olive, band aid with old lavender and dark withering flowers.
The body is full with big, round, tarry, sticky tannins. The structure, tension, length and balance are still developing but, good. This wine still needs another 6-8 years and perhaps plus in bottle. Ripe; dark currants, blackberries, baked black plum, dark cherries, black raspberries, boysenberries & creamy raspberries. Dark chocolate, milk chocolate, white chocolate, caramel, mocha powder, loads of big baking spices; vanilla, clove, nutmeg. Anise, dark medium spice, malt, some dry herbaceous, saline, dry crushed rocks, underbrush, plenty of new oak, leathery, underbrush, black tea, hints of black olive, band aid (brett) with old lavender and dark withering flowers. The acidity is ok but certainly needed to be better. Part of the reason the alcohol shows as hot as it does. The finish is still big, rich, a touch astringent, powdery/dusty, balanced and last minutes. However, leaves my palate feeling incomplete.
Time will improve this wine but, believe the alcohol burn remains. I’ve had many less revered producers, for less money that delivered more pleasure.
Photos of, hilltop view of their vineyards, cellar with wood & stainless vats, dining/tasting room and the winery building. — 7 years ago
Philippe Leclerc
Gevrey-Chambertin 1er Cru La Combe aux Moines Pinot Noir
Hotel terrace with a view.
Ready to drink. Good fruit with a bit of oak and spice. 2015s will not improve per Leclerc. They are ready to drink now. Age your 14s. — 7 years ago
Rene Rostaing
Ampodium Côte-Rôtie Syrah 2010
2010 was a very good vintage in Rhône. Rostaing is a well know producer with people that know and drink Northern Rhône wines, not so much with others that do not. The Ampodium is the entry level into Rene & Pierre Rostaing wines. It is a blend of 13 vineyards in Northern Rhône. They are simply one of the very best producers in the region. I spent an afternoon with Rene & his son Pierre tasting in the their cellar and in their La Landonne vineyard as shown in the photos. The 2010 is drinking beautifully with many good years ahead. On the nose; ripe & slightly stewed/baked fruits of; blackberries, dark cherries, strawberries, creamy raspberries, stewed plum, black raspberries, cherries, steeped fruit tea, dry crushed rocks, iron pan, some white & black pepper, bacon fat, grilled savory meats, pork, black licorice, black cherry cola, decayed & fresh red florals with violets. The body is round and medium full. The tannins round, still a little chewy & around 55% resolved. The length, texture, tension and balance are in near perfect harmony. The fruits are; round, ruby & ripe; slightly stewed/baked fruits of; blackberries, dark cherries, strawberries, creamy raspberries, stewed plum, black raspberries & cherries. Steeped fruit tea, dry crushed rocks, chalky minerals, iron pan, coffee grounds, spice, some baking spices w/hints of vanilla, white & black pepper, drying blood, dry herbs/bay leaf, dry stems, moderate levels of bacon fat & pork, grilled savory meats, black licorice, black cherry cola, decayed & fresh red florals with fresh violets for days. The acidly is round and dripping. The long finish is plush, velvety delicious and lasts & lasts. In good vintages, I would put this in blind with the best of of the best new world wines from any vintage that many love; SQN, Booker, Saxum, Alban, Cayuse, Horsepower etc.. I’d bet most of you would pick it over these producers that cost much more $$$. It’s simply one of the best pound for pound wines/producers for this varietal. Especially, for the $$$. Wow, what a wine for the $. $55 upon release. Photos of; Winemaker Pierre Rostaing and our group in their La Landonne vineyard, the small sign that barely identifies their Estate, an example of the Quartz mineral that runs throughout their La Landonne vineyard and the view back onto the river from the top of the very steep La Landonne Vineyard. Producer notes and history...Rene Rostaing produced their first wine in 1971. However, it took almost three decades before wine became a full time occupation for Rene Rostaing. Domaine Rene Rostaing came about through marriage. The wife of Rene Rostaing was the daughter of the famed Cote Rotie grower, Albert Dervieux, and the niece of Marius Gentaz-Dervieux who gave Christine the vineyard land that became the Northern Rhone estate for Rene Rostaing. Through inheritance from Albert Dervieux Thaize (his father-in-law) who retired in 1990, and from Marius Gentaz Dervieux, his uncle, Rene Rostaing expanded his holdings, giving him some of the best terroir in Cote Rotie. The new vineyard land was basically 3 small parcels in the La Landonne, Cote Brune and Vialliere lieux-dits. This initial expansion from his initial tiny parcel, allowed Rene Rostaing to change careers and become a full time vigneron. Since 2007, the estate has managed by Pierre Rostaing, (son) of Rene Rostaing. Currently Rene Rostaing owns 7.5 hectares of vines that is spread out among 20 different parcels located in 14 locations. Perhaps the most celebrated vines of Rene Rostaing are the 1.6 hectares of vines they own in the La Landonne vineyard (photo). On La Landonne, the vines are more than 60 years old. Some vines are even close to 100 years of age! Those are his largest holdings. The smallest vineyards of Rene Rostaing are located on Cote Blonde. Rene Rostaing also has vines planted in; Fonjean, La Vialliere, Le Plomb, Bouchare, Leyat, La Roche and La Tupin. Their oldest vines are more than 70 years old and are used for Rene Rostaing Cote Blonde. The majority of those plantings are on the steep hillsides with mica, schist and rocky soils. 25% of those vines are closer to the bottom of the slopes and on the flats. Rene Rostaing remains a traditional Cote Rotie producer who is not among the last to harvest. His wines are aged using very little new, French oak barrels. On average, Rene Rostaing Cote Rotie are aged in about 10% new French oak barrels. Rene Rostaing produces 4 different Cote Rotie wines. Rene Rostaing Ampodium, which was previously known as Rostaing Cuvee Classique, is a blend of 13 sections of different vineyards, but it does not include their best holdings on La Landonne or Cote Blonde. The fruit for Rene Rostaing Ampodium has at least 40% or more of the stems removed and run between 12-13.5% abv. The wine is usually made from 100% Syrah and is aged in an average of 15% to 25% new, French oak barrels. The amount of new oak can be less, depending on the character of the vintage. About 1,750 cases are produced each year. The wine is no longer called Cuvee Classique, the name was changed to Rene Rostaing Ampodium with the 2009 vintage. Rene Rostaing La Landonne comes from a terroir consisting of sands with iron oxide and traces of quartz. This wine is always produced from 100% Syrah. The grapes are partially destemmed, with about 10% to 20% of the stems removed, depending on the vintage. There are vintages when no destemming takes place. The remainder of the grapes are whole bunch fermented in stainless steel vats. Rene Rostaing is not a believer of using too much new oak for the aging, which on average uses 10% new, French oak barrels and the remainder of the harvest is aged in demi-muids (600 liter) and French oak barrels. This wine is like most wines from La Landonne, masculine and meaty in character, requiring at least a decade to soften and develop. On average, Rene Rostaing La Landonne produces less than 600 cases depending on what the vintage delivers. Rene Rostaing Cote Blonde is perhaps his best. It’s produced from a blend of 95% Syrah and 5% Viognier. The grapes are co-fermented. The vineyards is planted in the region call Arzel. Arzel is a poor, mineral laden soil with deposits of Silex and Mica on a steep hillside. The vines are more than 50 years of age. The grapes are partially destemmed…35% to 50% of the stems are removed. The remainder of the grapes are whole bunch fermented in stainless steel vats.
The remainder of the harvest is aged in demi-muids. This one is the hardest to find and most collectible of all their wines. In fact, they only produce close to an average of 350 cases of Cote Rotie in most vintages. Rene Rostaing Cote Brune made its debut with the 2013 vintage. The vines were once part of the holdings of Marius Gentaz, which eventually passed to Rene Rostaing. Rostaing replanted those vines in 2000. Made from 100% Syrah. — 7 years ago
Arietta
Variation One Red Blend 2009
Unusual Merlot Syrah blend. Best part in my view are the oak traits which show themselves in a long, bold finish of maple syrup and vanilla. Great way to follow up a front and mid palate of tart red fruit. Pair this with rare steak and it's a knockout. — 8 years ago
Mommessin
Clos de Tart Grand Cru Pinot Noir 2003
Deep, Rich and Opaque in view.
Black Cherry Licorice, New Oak tannins. Lingers for 2 minutes. — 9 years ago
Rock View
Reserve Monterey County Pinot Noir 2012
This gets better every time I partake. 100% new French oak aging and it shows - vanilla, oak, and juicy cherry on the nose.. Palate as smooth as a baby's bottom. Strawberry, cherry, and a hint of wild mushroom. Very enjoyable as a daily drinker. — 10 years ago
Sonoma Coast Vineyards
Balisteri Family Vineyard Freestone View Block Pinot Noir 2007
I've walked thru Balistreri vineyard out by Freestone. Beautiful ocean views and spectacular fruit. Five different Dijon clones and 70% new French oak give this a complexity that exceeds the price. Extracted yet lighter bodied. Tony Austin's efforts paid off. — 10 years ago
Puzelat-Bonhomme
KO In Côt We Trust 2011
As I move through all these guys wines, some 🌞, some 🎲, but all are energetic. But for some "bad smelling" wines not covered in new oak, It's a fresh view. — 12 years ago
Somm David T
Independent Sommelier/Wine Educator
So, we arrived in Napa Friday morning and started at Promontory with a glass of 2006 Dom Perignon as they do not make a white, only one red wine. We also tasted the 2016 out of large Austrian oak vats. That wine shows great promise but won’t be available until 2021.
We then tasted their inaugural 2008 vintage and the 2009. Thirty-six hours later and five other excellent Napa wine producers visits later, I am still thinking about these wines.
This wines were so good, heady and absolutely stunning, it was painful not to spend an hour contemplating each of them. Instead, having to rush off to Vineyard 29 for our next appointment with my tasting glasses half full.
My notes below detailed as they may, will not do these wines justice and still underwhelm the experience. At times, I was at a loss for words to wholly convey the experience. It defied the allotted time and my verbal skills. These wines created an entire body experience. I am still thinking about my tasting experience and will likely still be thinking about it for weeks.
Beautiful dark currants & cassis framed in light oak with amazing florals. There’s a light smokiness, blackberries, dark plum, dark cherries, lots of blue fruits, boysenberries, black raspberries, strawberries, soft wood, beautifully layered light baking spices, very light spice, steeped tea, dark chocolate, mocha, light caramel, cedar, fresh tobacco, Provence herbs, dark floral bouquet, violets, blue flowers and lavender. Absolute stunning nose I didn’t want to stop experiencing the layers, the way it nuances crisscrossed in my head.
The body is light, weightless, yet full. Fine dusty tannins with some stickiness. It glides in layers & waves across the palate. What finely knitted structure, tension, amazing length with incredible balance. Both dark currants & cassis framed lightly in oak with amazing enticing florals. Light smokiness, ripe beautiful; blackberries, dark plum, dark cherries, lots of blue fruits, boysenberries, black raspberries, strawberries. soft saddle-wood to light presence of cedar. Beautifully layered light baking spices, asian spices, steeped tea, dark chocolate, mocha, light caramel, cedar, fresh tobacco, anise, Provence herbs, finely crushed rock dust, dark floral bouquet, violets, blue flowers and lavender. The acidity is brilliant like a gentle rain shower. The incredible finish is everything you look for in a wine and then some.
When I left, I wished I had another undistracted hour or more to enjoy and study each wine further.
Photos of, the view from Promontory over looking Harlan and Promontory vines, the fire we enjoyed on a cool morning to enjoy our 06 Dom Perignon, immaculate barrel room and new oak barrels and their oak & concrete vats. — 7 years ago