Somm David T

Independent Sommelier/Wine Educator

9.2

@Plate&Bottle

Second Course: Green Salad, Shaved Apple, Parmesan, Honey Walnut & Lemon Vinaigrette.

Acid meets acid in a beautiful tug of war. Lemon, nuts, honey and citrus all get along very well. So good!


If you live in & around the greater Bay Area, you owe to yourself to attend one of the dinners Hedy holds 4-5 times a year. Not only is the food amongst the very best we had, the people that attend and environment are as equally good. Find Hedy @Plate&Bottle — 6 years ago

Michael Phillips

9.9

Have had this wine at least 6 times during the past decade and it never lived up to its hype!
This time it did. Velvety smooth with big ripe dark fruit cherries and plums Great! — 7 years ago

Cody Short

9.5

Simply stunning. Big red fruits, tobacco, earth and brilliant nose. Had this from 750ml several times and wasn't impressed but this absolutely killed from the larger format. — 8 years ago

Sergio Licea

9.5

Cherry liqueur, thyme, graphite, truffle, fennel, coffee grounds, chestnuts, balsamic, iron, leather, tobacco, lavender, cigar box, eucalyptus. Soft rounded acidity/minimal velvet tannin presence, full bodied, silly texture, long herbal, smoky, sour fruit finish. Highly aromatic, vibrant, softer expression of Brunello. Mature notes of a wine 3 times its age. Perfume jumped out the glass after 2 hours decanting. — 8 years ago

Bruce Hill

9.8

I've been fortunate in having had Musar alongside first growths several times. It holds it own and more,more often than not. The 99and 03 are incredible. — 9 years ago

David Conway

9.4

I've had this wine maybe 15 times but this is the first time it was every bit as good as Meursault. Stunning bottle — 9 years ago

Hector Escaton

9.2

Bitter melon, passion fruit, guava. Modern Times is making fantastic beer. — 9 years ago

Henrik Poulsen

9.4

Impressive but still sooo young.
I hope to revisit many times over the next 10-30+ years. — 10 years ago

with Denis and Kurt-Inge

Marty Winters

9.7

There are times when I am completely surprised by a wine. Low fill, destroyed capsule but the best bottle of Mouton that I have had pre 1982. This wine was singing. — 10 years ago

Jerry Raphael

9.0

Nice fruit intermixed with cassis, licorice, roasted meats, leather, and truffles. And a little brett which seems like a typical Beaucastel. Opened up more later on. Should of decanted multiple times. Dinner at Zahav with Barb. The wine was excellent with Lamb Shack — 11 years ago

Rosie Johnson

9.6

A little sweet as is with a dessert wine. Rated -00 points many times over by professionals. I loved it but I wouldn’t give it 100 points. — 7 years ago

with Richard

Pinotman /// Andreas

9.0

Grenache from Commando G tried because of the big article in the New York Times in June 2018. This is out of the box a great wine! Blueberries essentially on the back palate, Cherry, quite chalky and tart nice! Next their 100$+ big boy at a party this weekend. From Max Kogod. — 7 years ago

with David

Greg Lowe

9.5

Drinking better than the 06 at the moment, this is forward, rich, and mesmerising. Citrus and stone fruits with a lovely creamy nuttiness, with toasty notes coming through. Almost like fizzy Cotes du Beaune at times, it shows a fine mousse, is well balanced, and probably has another 10 years in it. — 8 years ago

Eric Egan

9.4

What a beautifully graceful wine! A bit muted on the nose (slow ox for three hours - perhaps I should have decanted) but one of the most amazingly expressive palates I have experienced for a very long time. All the elements in perfect equilibrium; one of the rare times that I would actually apply the term 'smooth' to a wine. Tannins still lightly peppery, poised acidity, and an insanely long velvety finish that kept revealing hidden layers of complexity. Like a Burgundian peacock's tail that keeps expanding, adding new layers of graceful shades and patterns to the rolling tapestry of flavour. — 9 years ago

ESF

8.9

Had this many times before and as I always say: Dogliani is the absolute pinnacle of Dolcetto — 9 years ago

Adam Nesto

9.3

Very good beer. Enough malt to balance the hops. Nice sweetness to aftertaste. Helping Chef Marlin test new menu items at The Perch. — 9 years ago

Craig Wallace

9.3

First class — 10 years ago

Marshal White

9.0

Ths pleasures of simpler aged Bordeaux — 10 years ago

Mark Bright

Partner/Wine Director Saison Restaurant

9.9

Ive posted this many many times, it is my opinion the best vintage of Jamet ever... — 10 years ago

with Tingting

Celeste Makow

9.5

Really dig the structure and grounded taste with bit of citrus, definitely good times. — 11 years ago

with Jerrold and Martin

John Van Trijp

9.9

..........RESPECT!.......... — 12 years ago

Kevin Blix

8.9

I prefer the 2007 better at current time. Had two times in last week. Wine seemed sweet compared to others John brought. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

After finally getting caught up with last weeks posting, its back to our regularly scheduled Friday N/V Rosé Champagnes. My favorite after Krug. Sofia’s is different about every 2-3 weeks. 🤣🥂

My notes are listed many times previously. I’m taking a break from notes for now and going to fully enough my baby bottles 🍼 of 375ml. Ahhhh! — 7 years ago

Rob Moose

9.1

This wine has been very impressive each of the 3-4 times I’ve had it. Purchased after seeing a rave on instagram and I’m happy to report that it’s in great shape, with a lovely balance of freshness and complexity. Punches above its weight for sure. Becoming a big Lamy fan! — 8 years ago

Chris Danner

9.5

2007 for our 10th anniversary dinner on 7 mile beach at seven restaurant on 07/07/17. Times are good! I love u Cort! — 8 years ago

with Greg and Cortney

Somm David T

Independent Sommelier/Wine Educator

9.5

In every difficult vintage, anywhere, you will find producers that make exceptional wines. This 91 Palmer is such a wine. I have to thank Clyde Beffa owner of K&L Wine Merchants who has been traveling to Bordeaux for 35+ years for highly recommending two 91 Bordeaux's to me. The 91 Pichon Lalande; which he described as "heavenly." It's just the word I would have used to described it 5 or 6 years ago. Also, this 91 Palmer. He described as, "​I love it-soft and silky." I would strongly agree. You see, critics gave the 91 vintage a horrific review as a whole. Bordeaux had two frosts in April and a cold growing season. These elements didn't prevent either of these producers from making beautifully elegant 1991 wines. I have said it many times and will say it again, taste wines even in difficult vintages. You'll find value and some excellent wines. As for this 91, it's in perfect form. Excellent on it's own and even better with the ribeye. It's so elegant, smooth, beautiful, ripe and well balanced with earth & fruit. The fruits are slightly stewed & baked. Blackberries, dark cherries, black plum, black raspberries, touch of rhubarb, cherries, strawberries. Dried florals, used leather, tobacco with ash, slight vegetal quality, anise, not too sweet black cherry licorice/cola, figs, dark earth with crushed rocks, dry stones, underbrush, understated spice and perfect acidity that drips over the palate. The length, structure, balance and finish are in perfect harmony & the finish goes on and on and on. As many times as we've been to Bordeaux, we never get tired of the drive on the D-2 through Margaux and Pauillac. Chateau Margaux & Palmer stand side by side in beautiful prodigious history to say nothing of Baron Pichon & Pichon Lalande. Every year, for my B-day, I have a great steak and an old Bordeaux. It just doesn't get any better than that. And as many of those nights I've had, B-day or not, this might have been the best. Perhaps topping or equaling the Ribcap at Bourbon Steak and the 91 Pichon Lalande. To quote Gary Westby, "it steak and claret night." 12% alcohol is so much more enjoyable than 15% plus. ❤🍷🎉🎂 — 9 years ago

with Gary

Dan Hess

9.7

For centuries now, the luscious, bright, all-encompassing delight of Champagne has been used to toast happy occasions. Often times a decent bubbly does the trick, but other times, something grander deserves to be poured.

Dom Pérignon (named after the monk who put Champagne on the map), a 2000 vintage. It's the kind of Champs one drinks upon making the decision that wine is not just a hobby, not just a passion, but a career. — 10 years ago

with Sarah

Andrew Mecoli

9.1

I've had this wine numerous times before, and it never disappoints. The 2012 is packed with sour cherry and typical Sangiovese mushroom/underbrush elements. High acidity, good persistence, always great. — 10 years ago

Mike Saviage

9.5

Light brickish red. Almost transparent. Lots of things going on in the nose... Menthol. Stone. Chalk. Red currants. Some cedar. In the mouth this is silky. Expanding as it lingers. Coats everything. Long finish. Have had this a few times in the past 3 years... this wine continues to be in the zone and shows no signs of slowing down. — 11 years ago

Martin Diehr

9.8

1997 Brunello - good times at Restaurant Orsay — 12 years ago