Engine Room
Davis Estates
Napa Valley Chardonnay 2014
Ochota Barrels
The Green Room Grenache Noir Syrah 2016
Mid Crimson in colour with a slight cloudiness. Fresh plummy skinnsy aromas - also notes of freshly cut Guava said the wife. Stems and stalks have been included in the ferment with 88 days on Skins. A 92/8 Grenache/Syrah Blend. Light to medium bodied palate of jubey fruit pastilles - like grape juice. Medium intensity with almost zero tannins. Designed to be drunk young with gusto.! The Green Room being a surfing term for being under the lip in the Barrel - Taras Ochota being a keen surfer would have been in the Green Room many times in Barrels off Mexico. A delicious natural wine - no need to cellar. — 7 years ago
Alban Vineyards
Patrina Alban Estate Syrah 2011
Alban Vineyards, the original Rhône Ranger. Of all the CA producers that try to emulate the Rhône style, I believe, Alban Vineyards emulate it best!
On the nose; ripe fruits of mixed berries, savory meats, pork & bacon fat. Mocha, dusty dry brown top soil, powdery volcanic minerals, dry underbrush, vanilla, cherry/raspberry cola, dark, rich black soil, beautiful spice, fresh red & dark florals.
The body is medium to full, round & ripe. Tannins are nicely soften with plenty of life ahead. Ripe; blackberries, dark cherries, black raspberries, creamy raspberries, plum, boysenberries & some blue fruits. Savory meats, pork, bacon fat, dry brush, dry crushed rocks, volcanic minerals, cola, some dark moist soil, limestone, some black licorice, touch of spice & black pepper, red & dark florals with violets, great round acidity and a rich, round, well balanced, elegant finish that lasts & lasts.
Photos of, the Patrina Vineyard, Owner/Winemaker-John Alban, nice Syrah fruit bunch and their barrel room. — 7 years ago
Mollydooker Wines
Blue Eyed Boy Shiraz 2007
On the nose, syrupy dark cassis, blueberries, black raspberry cola, pepper, spice & fresh violets. The palate is rich, full bodied, smooth, elegant & big....it well extracted! The flavors abound. Dark cassis, blackberries, dark cherries, black plum, black raspberries, blueberries, boysenberries, black licorice, dark chocolate, salted caramel, core of anise, tarry notes, thick medium spice, pepper, soft, leather, powdery slushy tannins, liquid violets, decayed dark florals, underbrush, bitty minerals, crushed rock powder & dark rich loamy soils. The acidity is like a waterfall over the palate. The long, elegant finish is rich, ripe fruits that really pop along with swirling spice-box. Photos of our April visit to MD...shots of the grounds & tasting room. This 07 still has 5-7 years ahead of it. — 8 years ago
Little Engine Wines
Reserve Okanagan Valley Pinot Noir
One of the best pinots I've ever tasted. So big so much fruit but balanced and not jammy. — 9 years ago
Merus
Napa Valley Cabernet Sauvignon 2013
The cellar room at a Merus. The 13 had big dark fruit and sage nose. Ripe blackberry juice, creamed blackberries, black cherries, black cherry licorice, anise, dark dry powdery earth, crushed rocks, edgy mineral powder and nice acidity. Round polished elegant finish that takes an hour in the decanter to reveal. — 9 years ago
Domaine Tempier
Bandol Rosé Blend 2014
Had the challenge of turning a room-full of rosé virgins into rosé fans. There was no other choice but to start them up with the best in class. Glad to see happy new rosénatics. — 10 years ago
Château Calon-Ségur
Saint-Estèphe Red Bordeaux Blend 2012
The community of Saint-Estèphe has it roots in the Gallo-Roman origins of this chateau. A blend of 78% Cab Sauv, 20% Merlot & 2% Petit Verdot. Deep Ruby with aromas of dense sweet black fruits with herb and earthy spice. On the palate flavors of black cherry and blackberry, currant like, with tobacco, tar and hints of vanilla exposing mushroom notes. Well balanced, ripe textured tannins, long finish ending with earthy character. Nice, has plenty of room to develop. — 6 years ago
Long Shadows Vintners
Feather Cabernet Sauvignon 2015
Saturday night pre-bday. Nice dry finish, strong dark fruits, and lovely for a brisk evening sunset at the Fog Room. — 6 years ago
Château Pichon Longueville Comtesse de Lalande
Pauillac Red Bordeaux Blend 2003
This wine has all the makings of being great one day. It’s just about 8-10 years more years away.
The wine is just staring to round out, integrate and show its elegance. Ruby, creamy currants, earth, graphite, tobacco leaf, stones, dark most soil, round acidity and a very well polished finished.
This is my favorite Ribeye wine and it didn’t disappoint...only that is still too young. 95-96 in another decade.
Photos of, the Chateau & grounds, newer tasting room & barrel room and Estate vines that are adjacent to Chateau Latour. — 7 years ago
Château Lafite Rothschild
Pauillac Red Bordeaux Blend 2007
Drank in the barrel room & cellar at the estate. Underwhelming considering the notoriety. Was expecting so much more. Still so young, so there may be more underneath it's surface. — 7 years ago
Château Pontet-Canet
Pauillac Red Bordeaux Blend 1999
Great wine in our room having some wine and cheese for dinner. It was a great buy and really hit the spot. I think this will be a trip of “risk and reward”. So what is the price point and how good is it???? This is a really nice wine. Would have it again for sure. — 8 years ago
Phifer Pavitt
Date Night Sauvignon Blanc 2015
It been hot on the west coast...even in places it's not normally. Today is no different and you can add humidity; which is something we almost never have here. Time to bust out the Sauvignon Blanc. This beauty is loaded with tropical madness. Plenty of crystalline sugar in the bottom of the bottle. The green apple, ripe pineapple, lime, lemon, mango, green melon, guava, saline minerals, dry grassy notes, and spring flowers leap out of the glass. The palate matches the nose with beautiful, round, acidity and round rich long finish. Photos of, their tasting room and Calistoga vineyard. Delicious tonight! — 8 years ago
Château Lynch-Bages
Grand Cru Classé Pauillac Cabernet Sauvignon Blend
Sanjay dinner at the marine room may 2017 — 8 years ago
Corison
Kronos Vineyard Cabernet Sauvignon 2013
Drank a little too chilled. Curious to taste at room temp. Very smooth. Complex — 8 years ago
Little Engine Wines
Naramata Bench Pinot Noir
Incredible. Fruit forward but not jammy. Sadly for wine club members only. — 9 years ago
Harlan Estate
The Maiden Napa Valley Red Bordeaux Blend 2009
Just another Thursday night wine. You can literally smell it before you enter the room, it's that big. Deep black cassis and blueberry, light vanilla and sage. Moderate tannins starting to integrate very nicely. Yep, just another Thursday night quaff. ;-) — 10 years ago
Laurel Glen Vineyard
Sonoma Mountain Estate Cabernet Sauvignon 2003
Stumbled upon this tasting room and was blown away from their winemaking skills — 11 years ago
Long Shadows Vintners
Poet's Leap Columbia Valley Riesling 2017
This is my second favorite food & wine pairing. The two together are a perfect 10. It is simply my favorite pork chop and there isn’t a close second.
This is the Mustard’s Restaurant in Napa recipe which, they have sold over a million.
There are a dozen different seasoning/spices to this two-day pork chop marinade that brings such depth of flavors & complexity to it. The spices penetrate deep onto the palate. The wine marries and complements all those seasonings & spices perfectly with just the right amount of restrained sweetness and texture.
The nose reveals; stone fruits, Meyer lemon, lemon meringue, lime candy, pineapple juice, green melon, applesauce, just a touch of petroleum, honey notes, waxy notes, touch of beeswax, light white spice, chalky saline notes, mixed greens, yellow lilies, jasmine and spring flowers.
The body is thick, rich, lush and waxy. Stone fruits, Meyer lemon, lemon meringue, lime candy, pineapple juice, green melon, applesauce, just a touch of petroleum, honey notes, waxy notes, touch of beeswax, light white spice, chalky saline notes, light, powdery minerals, mixed greens, yellow lilies, jasmine and spring flowers. The acidity is round and beautiful. The finish is; rich, lush, ripe, well balanced, delicious and persists nicely for minutes.
@Shay A Am I tempting you yet?
Photos of; the Long Shadows tasting room (just voted a top ten tasting room), the amazing glass blown artwork all over their tasting room and our dinner with this amazing American Riesling pairing. Green beans from our garden. — 6 years ago
Hope & Grace
Doctor's Vineyard Pinot Noir 2012
Still detoxing from Napa & Bordeaux Cabernet.
The nose reveals; dark cassis with some currants, some tarriness, hint of savory, smoked meats, black licorice to the core of anise, blackberries, black cherries, pomegranate extract, dry cranberries, some plum & blue fruits, dark fruit cola, liqueur notes, limestone minerals, some crushed rock powder, cinnamon, clove, nutmeg, light vanilla, hints of sage & bay leaf, dark rich forest floor with dry leaves, dark fresh & withering flowers with a touch of bright red florals.
The body is on the fuller and richer side of Pinot. The wine is beautifully elegant across the palate. For a wine not coming from my best storage, this has held up nicely and showing far more complexity and integration than say a year ago. The structure & tension are still firm while the length and balance are approaching its high point. Dark cassis with some currants, some tarriness, hint of savory, smoked meats, black licorice to the core of anise, blackberries, black cherries, pomegranate extract, dry cranberries, some creamy black raspberries, mashed strawberries flesh, plum & blue fruits, raisins, dark fruit cola, liqueur notes, limestone minerals, some crushed rock powder, dark, long lasting spices with some heat, cinnamon, clove, nutmeg, light vanilla, hints of sage & bay leaf, dark rich forest floor with dry leaves, dark fresh & withering flowers with a touch of bright red florals. The acidity is quite nice with well balanced fruit & earth finish that is persistent for minutes.
Photos of; Hope & Grace’s Stag’s Leap Vineyard, a very old vine which, I would say is 60 plus years old, Winemaker-Charles Hendricks willing to still do the heavy lifting and one of my favorite paintings that used to be in the Hope & Grace tasting room but, now is in Charles house. — 6 years ago
Realm Cellars
The Bard Cabernet Sauvignon Blend 2015
On the nose; ripe, ruby, floral; blackberries, blueberries dark cherries, black raspberries, caramel, mocha, vanilla, loamy soils, fresh, red florals and violets. The body is thick & full. Tannins are round and velvety. The fruit gorgeous and creamy in style. Dark currants; blackberries, dark cherries, black raspberries, blueberries, raspberries. Mocha, medium intensity baking spices, cinnamon, vanilla, milk chocolate, loamy dry souls, violets, fresh red florals, beautiful round acidity. the structure length, tension are well executed well a balance polished finish. Photos of; the entrance to the Winery with a press on east side, Layered soil structure of their Dr. Crane Vineyard and the immaculate barrel room. — 7 years ago
Château Cos d'Estournel
Saint-Estèphe Red Bordeaux Blend 1991
Is there any meal better than steak (Ribeye) and well aged Claret? This is another 1991 Bordeaux experiment of mine. 1991 was a vintage with horrible frosts and a less than favorable growing season, right? A vintage critically panned. This is my 3rd recent 91 from a good producer. And again, it didn’t disappoint. Like 97 and 07, it’s better with the right bottle age than young. Magic evolution happened in the bottle way down the road. This 91 is in great form with a fair amount of life ahead of it. On the nose; a little ripe fruit funk, wonderful dark & lighter red cassis, ripe blackberries, dark cherries, poached strawberries, plums, hues of blueberries, black raspberries, dry cranberries, vanilla, light cinnamon, rich, black turned earth, cedar, soft leather, dry stones, dry top soil, notes of dry herbs and fresh & dry red flowers. The body/palate is medium, round, ripe & still fresh. The tannins nearly completely resolved. Ripe, floral fruits of; blackberries, dark cherries, poached strawberries, plums, hues of blueberries, black raspberries, dry cranberries & half cooked rhubarb. Vanilla, light cinnamon, touch of clove & nutmeg, rich, black turned earth, cedar, soft leather, dry stones, dry crushed rocks, dry top soil, notes of dry herbs, a little band-aid and fresh & dry red flowers. The acidity drips over the palate and the long, well balanced, still structured, nice tension, good length finish lasts over a minute. Again, love & appreciate the 12.5% alcohol. What a beauty with and without the steak. Next time you’re in your fine wine retail shop and see a quality producers 91 that’s been well stored, buy it and have it with a Ribeye. Photos of; their exotic Estate, Chateau interior, newer barrel room and their vines as viewed from the front of the Chateau that are across the road. Producer notes and history...Cos d’Estournel has a long distinguished history in the St. Estephe. Louis Gaspard d’Estournel, gave his name to the estate after founding in 1811. It did not take long before Cos d’Estournel became famous with wine lovers and royalty all over the world. In those early days, Cos d’Estournel did not sell through Negociants. The owner preferred selling his wine directly to his customers. In fact, Cos d’Estournel was exported to numerous countries across the globe, with a large portion of the production being sold to India. It was that connection to India that inspired much of the unique, east Indian design we see at Cos d’Estournel today. Cos d’Estournel was one of the first Bordeaux Chateaux’s to bottle, label and sell their own wine. This practice continued until the death of Louis Gaspard d’Estournel in 1852. If you’re at the property, the statue on the bench in the front courtyard is of the founder, Louis Gaspard d’Estournel. The Estate was then purchased by an owner that sold their wines on the Place de Bordeaux using the negociant system. If the Chateau was not selling their wines through the negociant system, it would never have been included in the 1855 Classification. Imagine that! So, it turned out to be a fortuitous decision. Cos d’Estournel was sold to the Charmolue family owners of the neighboring Estate of Chateau Montrose. They continued to own the estate until 1917, when it was bought by Fernand Ginestet. This purchase was the beginning of the next major step in the development of Cos d’Estournel. Decades later, the grandchildren of Fernand Ginestet, Jean-Marie Prats, Yves Prats and Bruno Prats took over ownership and management of Cos d’Estournel. In 1995, Bruno Prats sold the property to the Merlaut family, owners of the Taillan Group. The next era in the development of Cos d’Estournel took place in 2000, when Cos d’Estournel was bought by the industrious and wealthy Michel Reybier, who earned his fortune in the food industry. Michel Reybier hired the son of Bruno Prats, Jean-Guillaume Prats to manage Cos d’Estournel. Things further improved with the efforts of Jean-Guillaume Prats who helped design the most modern wine making at that time. A complete renovation of Cos d’Estournel took place in not only the wine making facilities and cellars, but in parts of the Chateau as well. While the wine making facilities are completely modern with their 100% gravity design, the outward appearance retained the original design and feeling that has always been a part of Cos d’Estournel. On October 15, 2012, Jean Guillaume Prats announced he was leaving Cos d’Estournel to join LVMH (Pichon Baron). Jean Guillaume Prats was replaced by Aymeric de Gironde. Following the departure of Aymeric de Gironde in 2017, the owner, Michel Reybier took over managing the Estate. What makes the remodel special is that the cellars of Cos d’Estournel are entirely operated by gravity. There are no pumps of any kind to force the wine. The purpose is to allow a gentleness to the wine and improve its purity and allow for the expression of their terroir. It set a new benchmark for cellars not only in the Left Bank, but in all of Bordeaux. Perhaps, the most inventive part of the cellars is the four 100 hectoliter lift tanks or wine elevators that replace the pumps used in the traditional pumping over and the racking off processes, which introduce air and often destabilize the marc. From the moment the grapes arrive, everything travels by the flow of gravity. Jean Guillaume Prats called this process a “pumpless pump over.” The 91 hectare vineyard of Cos d’Estournel is planted to 65% Cabernet Sauvignon, 33% Merlot, 1% Cabernet Franc and 1% Petit Verdot. The vineyard is located extremely close to the border between Pauillac and Saint Estephe at the southern tip of the Saint Estephe. The Estate has very old Merlot vines as well, which date back more than 100 years. Part of the terroir is situated on the hill of Cos, which is at a high elevation for the Medoc at 20 meters. They also make a second wine called Pagodes de Cos. This is a great wine to buy in very good vintages. Especially, if your budget prohibits you from purchasing their first wine. — 8 years ago
Marqués de Murrieta
Castillo Ygay Gran Reserva Especial Rioja Tempranillo Blend 2004
Lots of developed aromas. Leather, tobacco, vanilla, coconut, cooked fruits. Med + body, long finish. Still kicking 11 years later with some room to go. — 10 years ago
Dominus Estate
Dominus Napa Valley Cabernet Sauvignon Blend 1992
Long Shadows Vintners
Chester-Kidder Columbia Valley Red Blend 2011
One of my favorites from Long Shadows. Thick and rich in nose and flavor. Great tasting room in Woodenville WA. — 10 years ago
Somm David T
Independent Sommelier/Wine Educator
It has been awhile since we’ve had the 2014 and it’s evolving nicely.
My suggestion is you chill down the Davis Chardonnay, take it out of chill mode a half-hour to forty-minutes prior to enjoying. Then, get this soft white cheese from Harbison Cellars - Spruce Bark Wrapped Bloomy Rind and the Firehook crackers and enjoy them all together. They are a Heavenly pairing together.
As for the 2014 Davis Chardonnay, the nose reveals, more honey notes, overripe; pineapple flesh, golden apple, sour Meyer lemons. Apricots, peach, lime candy, green apple, beeswax, honeycomb, tangerine notes, saline, excellent, soft chalkiness, limestone & grey volcanic minerals, a little white spice, yellow lilies, fruit blossoms, jasmine with a touch of mixed greens.
The body is full, thick, lush and rich. The texture is gorgeous and sexy...beautifully delicious over the palate. Lots of honey notes, over ripe; pineapple flesh, golden apple, sour Meyer lemons. Apricots, peach, lime candy, more green apple, beeswax, honeycomb, tangerine notes, caramel, a touch of toffee, butter, cream, saline, excellent, soft chalkiness, limestone & crushed, grey volcanic minerals, a little white spice with a touch of heat, yellow lilies, fruit blossoms, jasmine with a touch of mixed greens. The acidity is excellent, round and phat. The long, rich, lush, gorgeous, sexy, well balanced finish persists nicely for minutes.
Pound for pound, dollar for dollar, you’ll be hard pressed to find a better CA Chardonnay for the money. $36 member price and $48 non-member price.
You want to enjoy this just below room temperature to get all it has to offer.
Photos of, the right side view from their terrace with their signature windmill, the center direct view of the valley floor through to the other side, the Harbison soft white cheese & Firehook crackers to a pair with the Davis Chardonnays.
Their Chardonnays show varying nuisances year to year but, are very consistent in quality year to year. — 6 years ago