Jay Kline

9.2

There's been a lot of shade thrown on these wines and particularly, towards the wine maker...most of it probably deserved. As for some of the more recent low scores, there must be some bottle variation because I’m not gonna lie, this was a really strong showing. Popped and poured; consumed over two hours. Bruised strawberries, tart brambles, rhubarb, forest floor, and sandalwood. Tannins are well integrated…but still there. Acid is pretty high but perfect for a nice meal of whole, roasted chicken and root vegetables. The wine is otherwise quite balanced and if my bottle is representative, this still has a long life ahead of it and should drink quite well through 2030. My last of the Maison Ilan “Les Chaffots”. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

This is an insiders wine. You have study, focus and taste a lot wine to know how special this wine can drink. Especially, at its QPR.

There are a lot of people that covet SQN, Caycuse, Horsepower and No Girls. For my palate, these wines either burn the palate with ABV or choke off the fruit with way too much bacon fat and or deeply marinaded grilled meats. Yes, you are drinking expensive, flashy producers but, I would humbly disagree they are better wines than this 2011 Le Clos Du Caillou Vielles Vignes Cuvée Unique. Those other wines should aspire to be everything this 2011 shows and delivers.

This Le Clos Du Caillou has the balance the above wines lack and at a fraction of the price point. I would drink this 2011 over any of the other fore mentioned wines. While this Le Clos Du Caillou is a shade hot, it is not nearly as hot as SQN etc.. Hot ABV alcohol that burns the palate & back of the throat will forever be a fatal flaw in a wine.

The nose reveals, ripe; blackberries, dark cherries, blue & purple fruit mix, poached & back strawberries, black raspberries and both plums. Dark, sweet tarriness, dry, crushed rocks, steeped teas, anise stretching to black licorice, hint of dry herbs with bay leaf leading the way, dry brush, black, dry earth, savory, grilled meats, medium, dark spice, understated baking spices; clove, nutmeg, vanilla and a touch of clove, dark & mid red fruit cola, just a whiff of incense with candied, fresh and withering red & dark florals.

The body is rich and mid full. Tannins just 50% resolved with round, dark tarry teethiness. The structure, tension, length and balance are harmonious...just before their peak. Ripe; blackberries, dark cherries, blue & purple fruit mix, raspberries that haut the center palate on the long set, poached & back strawberries, black raspberries and both plums. Dark, sweet tarriness, dry, crushed rocks, limestone minerals, steeped teas, anise stretching to black licorice, hint of dry herbs with bay leaf leading the way, dry brush, dry black earth, dry stone wrapped in moist clay, savory, grilled meats, some bacon fat, medium, dark spice, understated baking spices; clove, nutmeg, vanilla and a touch of clove, Mix of caramel & mocha powder, dark & mid red fruit cola, just a whiff of incense with candied, fresh and withering red & dark florals. The acidity is phenomenal. The long, ripe, well balanced & textured, elegant finish is memorable and is persistent for several minutes.

Wine paired perfectly with our marinated Tri-tip.

If you are over paying for the above lesser wines mentioned above, you owe it to yourself to seek out and cellar this wine appropriately.

Photos of; Le Clos Du. Caillou, their barrel room, Owners-Sylvie Vacheron & Bruno Gaspard and one of their vineyards. It’s amazing they can grow anything in that stone soil structure.
— 6 years ago

Jesse Pender

Assistant Winemaker Delicato Family Vineyards

9.0

Really enjoyed this wine. Best Merlot I have had in a while. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

On the nose, green apple, pineapple, lemon, lime, just underripe green melon, peach, notes of honey, hints of flint and yellow florals. The body is full, creamy & a touch oily. I'm guessing some extra time on less with some stirring. Green & golden apple, lime, lemon, pineapple, green melon & peach. Honey heathered, fine chalkiness and powdery fine minerals, beautiful round acidity with a long, thick, beautiful, elegant, polished finish. The more it warms up in the glass, the better it gets. Oliver their Winemaker, made Meo Camuzet before coming back to take reins at Hubert Lamy. This terroir is one of the most underrated in Burgundy and remains one of Burgundies best values. Photos of; the Domaine, the En Remilly and the father and son team of Hubert & Oliver. This may be $82 on Delectable but it's just a shade above $50 on pre-arrival. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Nose of lightly; sweet, tart and sour ripe elegant fruits of; blackberries blueberries, pouched black plum, black raspberries, cherries, strawberries, faint rich moist, black soil, light; clove, cinnamon and vanilla and bright, fresh, fragment red florals. The fruits match the nose and are ruby ripe with a shade of candied characteristics. A little more pronounced moist rich dark earth than on the nose, vanilla, light clove, gentle, soft crushed dry rock powder, fresh dark, gently perfumed red & dark fresh florals. The mouthfeel is big, rich & lush. The balance of earth and fruit is like a fine Burgundian. The length is long as is the rich finish and the acidity is perfect. Beautiful fresh wine. @ Wakatipu Grill, Central Otago — 9 years ago

Diane Withrow

9.2

Blanc not Noir. Apple, ripe pear, rolling in my mouth, smooth with a touch of tartness in the finish. Lawn clippings under a shade tree. A plump bird sings on the branch. — 9 years ago

ESF

8.9

tasty - darker shade of yellow w/effusive nose of ripe mandarin orange & stone fruit, some vegetal notes along w/a savory muskiness. Rich & round, well-integrated acidic backbone thru to clean finish. Fairly muscular effort here & very well done. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

That Krug at lunch today was good but, it’s Friday and I need some Rosé Champagne.

Nose is showing a lot of blood orange, tangerine, slightly baked strawberries, cherries, lean watermelon near the rind, rhubarb reduction, yellow peach, black cherries, some blackberries, oyster shell, sea fossils, saline, grey volcanics, dry yeast, grainy chalk, bread dough, baguette crust with fresh pink & red rose petals.

The palate shows deeper, richer, riper & juicy; black cherries, blackberries, blood orange, tangerine, slightly baked strawberries, cherries, lean watermelon near the rind, rhubarb reduction, yellow peach, oyster shell, sea fossils, saline, grey volcanics, hints of white spice with just a shade of heat, touch of fresh Provenance herbs, dry yeast, grainy chalk, bread dough, baguette crust with fresh pink & red rose petals. The acidity is fresh, round & lively. The long, well balanced & nicely polished finish lingers nicely with volcanic minerals & white spice on the long set.

Photos of; Champagne House of Ruinart, painting of Dom Thierry Ruinart, their caves and one of their rolling Grand Cru Vineyards. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.6

The 15 is starting to round out and show even more elegance.

Look up smooth in the dictionary and you’ll find this label.

The beauty of this lush, ripe fruit stuns. Blackberries, dark cherries, strawberries, caramel, milk chocolate, layered baking spices, soft, dark spice with a shade of heat, nice dry earth, soft leather, dry stones, fresh tobacco with a hint of ash, mint, dry herbs, bright red & dark florals. Great acidity and length/polish for days.

Nice seeing Micheal (GM left photo again). — 6 years ago

Shay A

9.4

Superb. It’s drinking really well now with a punch of fruit forward notes...sweet blackberry, mulberry, ripe blueberry. Fantastic shade of red/purple in the glass with beautiful translucency. Violets, baked mixed berry pie and cedar underbrush. Downright delicious. — 7 years ago

Gayla Underkoffler

9.1

What can’t be great about a rustic tannic sagrantino while sitting outdoors in the shade under fans and it’s your last day of work. — 8 years ago

with Steve

Chris Wurth

9.4

I love this wine. The taste is very unique and quite enjoyable. Taste like a mosquito. I just wish I could find more of it. Will definitely buy again. — 8 years ago

Mo and Laurie

9.3

Rich and dark red fruits, dark, soft tannins
Deep purple colour
Light and shade — 9 years ago

Narun P

8.9

Beautiful bloody and transparent shade of red. The aroma reminds me of dry prune or dry ripe/resinated black grape. On the palate, the wine is easy drinking, medium astringency, with balanced red cherry, earthy quality, and spices. Went surprisingly well with our sushi omakase! — 9 years ago

ESF

9.0

While this was only a 2017 it surprisingly showed a darker shade of gold color denoting a far older wine. Also, nose immediately emitted petrol and then seductive mandarin orange, peach and yellow nectarine. Just fantastic. Dry and round, silky and zippy. Spot on — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Our first bottling from this small production family winery in Calistoga.

My first impressions of this wine, it’s a classic older Calistoga Cabernet. It’s nicely resolved but, not at the end of its life as some have predicted. It is a shade past its prime but, drinking nicely with the exception it’s a touch hot, even after all this time in bottle and when temp’s were not pushing alcohol levels like they can now. However, heat aside, I enjoy wines just the other side of their prime and beyond. Brings out additional complexity-characteristics and are infinitely more interesting.

The nose reveals, stewed & baked fruits of; blackberries, black plum, black cherry extract, black raspberries with some deep blue fruits. Loads of baking spices; clove, nutmeg, cinnamon and vanilla. Dark spice, dark chocolate, sweet tarriness, mocha, caramel, walnut shells, anise to black licorice, steeped, dark fruit teas, mint/eucalyptus, dry crushed rocks, leather, tobacco, graphite, used charcoal, dark liqueur and cola, dry herbs with dark, red, blue, purple, fresh & withering flowers accented with lavender.

The body is rich, lush, ruby, statin, velvety and thick. The tannins are rounded & softened but, still speaking loudly. The structure, tension, length and balance are in a very good place. This wine has legs to stand for another 5-10 years depending on how you enjoy them. Stewed, candied & baked fruits of; blackberries, black plum, black cherry extract, black raspberries deep blue fruits, purple fruit blend, haunting raspberries with poached strawberries as it sets. Loads of baking spices; clove, nutmeg, cinnamon and vanilla. Dark spice with good palate heat, dark chocolate, sweet tarriness, mocha, caramel, walnut shells, anise to black licorice, steeped, dark fruit teas, mint/eucalyptus, dry crushed rocks, dry top soil, slightly, moist clay, pronounced, fine volcanic minerals, leather, tobacco, graphite, used charcoal, dark liqueur and cola, dry herbs with dark, red, blue, purple, fresh & withering flowers accented with lavender. The acidity is round & exquisite. The long finish is; well balanced fruit & earth, very complexity, rich, delicious and persists endlessly.

Photos of; Stephanie Jones Bailey, Rick and Elaine Jones, Estate view, their Cabernet fruit close to harvest and vineyard staff managing fruit clusters & leafing.

Producer notes...they were founded in 1996. Jones Family Vineyards specializes in estate grown Cabernet Sauvignon and Sauvignon Blanc. Thomas Rivers Brown makes their wines, two Cabernet wines...Jones Family Vineyards Estate Cabernet Sauvignon and The Sisters. TRB also makes an extremely limited production of aged Sauvignon Blanc that is cellared for over 3 years in barrel and bottle.

Jones Family has ten acres of south facing vineyards that lie 600 to 800 feet off the valley floor, resting above the fog line, an ideal altitude for growing Cabernet in the Napa Valley area.

@Paul T- Huntington Beach FYI. — 6 years ago

Byron C Mayes

9.1

Deep dark purple with slight garnet tinges in the glass. Abundant and bosomy nose of red currant and cherry pipe tobacco. Echoed on the full-bodied palate with plum and (as my dinner partner noted) a shade of beets. Medium plus tannins. Medium acidity. This is one big wine. As much so now as when it was young. Hearty omnivore fare will serve it well as would, frankly, a few more years laying down. No really. 2025 is not out of the question. — 7 years ago

with Jay

.:;2):’kicndnebxhjd

8.9

You can tell they really get close to the full 20% Viognier allowed to blend this in these wines. The bright cherry and faint peach flavors and a color shade thicker than blood. Not very oaky, new wine to definitely throw into the vast memory bank under "new". Rich raspberry, not very floral, medium + weight, medium acid, medium minus tannin. — 8 years ago

Todd Abrams

9.3

Somewhere between red and rosé. A gorgeous shade of candy crimson and an ideal drink for warm spring days. Poundable juicy red berries with notes of baking spice and a pleasant grip on the finish. Party wine. — 9 years ago

with Evan

Young Bock Lee

9.2

Aromas are fully opened up. Clay earthiness, forest, Med plus inensity, ripen black fig, dark cherry, int pencil shade shade and layers of vanilla and oak character. Med body, tons of black pepper and red spicy red pepper spices, bittrness and vanilla oak on the second palate, med plus tannin, long lingering finish of butterscotch whiskey finish. Great steak with butter wine. — 9 years ago