Pale orange; earthy, orange peel, vanilla; sour orange, white flower, vanilla bean; long tart finish — 7 months ago
Bought while staying in Châteauneuf-du-Pape, the 2016 Cuvée Vieilles Vignes from Domaine de la Charbonniere, a wine based largely on very old Grenache, is a powerhouse wine from this region that demands serious patience. Almost undrinkable on the first night, it performed better on the second having had plenty of air - but still, it’s a colossus of a wine that will doubtless have many fans. I have to admit, not really my cup of tea! — 3 years ago
Yeah, from a plastic cup. This is absolutely singing and showing zero signs of aging. Textured, layered and tannic. Nice espresso notes give way to black cherries and pure cassis. From magnum. — 4 months ago
Great CA Chardonnay. Balanced, not overly oaked, not really buttery. Fresh and delicious lemon, yellow apple, underripe pear. It doesn’t have the electric acidity of the Adank Swiss Chardonnay I just tried, but it’s delicious in its own softer, more subtle way. Speaking of Swiss, I’m using a cup for tonight’s cheese fondue on a snowy night. — 9 months ago

Pale-medium ruby color.
Aromas of cherry, strawberry, citrus undertone.
Dry. Flavors of cherry, clementine, subtle spice, strawberry. Light, structured tannins.
Intensity: 4/5
Complexity: 2/5
Balance: 5/5
Finish: 4/5 — 10 months ago
Light & fruity with some dark plum, anise & violet, a touch of roast. Fresh.
On the palate this is surprisingly light, juicy & lively. The cinsault really comes into play. Fruity, funky, with light tannins & juicy acidity. Fresh, crunchy fruit, a touch of bubblegum character, a herby note towards the finish.
So drinkable, and a lovely wine. Though might not be everyone’s cup of tea. — 4 years ago
Somm David T
Independent Sommelier/Wine Educator
My two-day Pork Chop marinade. I have found the Long Shadows Poet Leap to be the perfect pairing.
Here is the recipe. Try it sometime.
4-6 thick cut bone-in pork chops
- 1 cup hoisin sauce
- 1 1/2 tablespoons of sugar
- 1 1/2 tablespoons of Tamari soy sauce
- 1 1/2 tablespoons sherry vinegar
- 1 1/2 tablespoons of rice vinegar
- 2 scallions chopped
- 1 teaspoon Tabasco Sauce
- 1 1/2 teaspoons of Lee Kim Kee brand chili sauce
-1 1/2 teaspoons of ginger finely chopped (I triple this)
- 1 1/2 teaspoons of garlic finely chopped (again.
I double this)
- 3/4 cup of cilantro finely chopped (no stems)
- 1 tablespoon of sesame oil
— 3 months ago