March 21, 2020. Dinner w/ J2 and Jack D. Jack D brought this wine. 70% Merlot, 30% Cab Franc. Black cherry, slate. Lovely. — 5 years ago
It’s a little birthday pre-celebration for the birthday girl before we head north tomorrow for a big Bordeaux tasting and dinner to celebrate.
That’s her enjoying the afternoon sun in the D&S Lounge on her day off. Happy Birthday Sofia! Love you.
As for the Charles Heidsieck Brut Reserve, it never disappoints.
The palate shows beautiful mousse, green & golden apple, pineapple juice, some pear, a touch of cider, lemon & lime zest, kiwi, green melon, notes of caramel, baguette crust, mixed greens, saline, sea fossils & spray, grainy, grey volcanic minerals, low intensity white spice, thick, powdery chalkiness, spring flowers, jasmine, soft, crisp acidity and a well balanced & polished finish.
Photos of; the birthday queen on her throne, her birthday bouquet, long shot of our yard and a nice fall sunset with a glass of celebration nectar. 😜🎉🎊🎂🥂 — 6 years ago
Fruity rose champagne. Good balance but maybe lacking a bit of precision in the bubbles. — 7 years ago
1985 Sassicaia. Dinner J&D B at Best. Did not decant. Drank before the ‘82 Haut Brion. Excellent. John says it is the best Sassicaia he’s had. Tons of fruit- dark berries. Really rich and round and plush. — 7 years ago
Robe noire
Nez fruit noire
Bouche pleine gourmande avec un alcool qui ressort en fin de bouche
Une belle bouteille d un domaine irrégulier — 5 years ago
Jk y lalo d — 6 years ago
Maximo bistrot
Lic romero
Fede Barrio
Javier gomez ito
Ale d vega
Gonzalo Diaz — 6 years ago
Strawberries, a bit of bell pepper, and funk. chewy tannins. Very very good. Drank with Wagyu beef at Maison d a Cote outside chambord. — 6 years ago
May 17, 2020. Dinner w/Jack D. He brought this. 70% Cabernet, 30% Merlot. Lovely Margaux. Blackberries, cassis, smoke. Decanted 1+ hour. Smooth tannins. Lovely and nuanced. — 5 years ago
Time for dessert!!!
The nose shows; white peach, apricots, dry pineapple, Bosc pear, dry tropical melons, marmalade, honey, orange citrus and blossoms, nuts, toffee, banana peel, burnt caramel, brown raw sugar, baguette crust, soft limestone minerals and floral spring flowers.
The body is thick, gluey and rich and has lots of residual sugar. White peach, apricots, dry pineapple, Bosc pear, dry tropical melons, marmalade, honey, orange citrus and blossoms, nuts, toffee, banana peel, burnt caramel, brown raw sugar, baguette crust, soft limestone minerals and spring flowers. The acidity is beautiful, thick and round. The finish is well balanced and elegant with polish on the finish for days.
Photos of; Chateau d’ Yquem, their tasting room, 1917 bottle of d’ Yquem and botrytis grapes and their barrel room. — 6 years ago
AEL
This is really good moscato d' asti. The trick is sweet but not too sweet, fizz but not too much fizz, and a little nuance on the nose - chalk, vanilla, parchment paper. Hits all three. With Sayer on the porch. — 4 years ago