Roy Goble

9.5

Second zoom tasting, this time with master sommelier Hak Soo Kim of Per Se. Chris Blanchard nailed the description with the line “velour not silk.” But Hak Soo stoke the show by matching the wine with his operatic voice. — 6 years ago

Philip Dobrin

9.3

Catching a Great wine at the right moment. Good rec from sommelier at takroom — 7 years ago

Kate Hufnagel

9.8

Another winner! Sommelier Steve paired this with a pear salad and brought out the creamiest of blue cheeses. The wine brought me back to my time in Germany. — 8 years ago

Andrew Huang

9.3

The sommelier poured it into a decanter to serve. Went really well with rack of lamb and also chocolate. — 8 years ago

Matthias Gassner

9.2

Smooth, soft tannins, needs some air otherwise too acidic — 9 years ago

Dana Thompson

8.9

Really nice Barbera recommended by the wannabe sommelier but educated waiter at Lago at the Bellagio. Very tobacco/blackberry with some slate added. Had it with a bunch of different Italian small plates that went from cheese selection to truffle risotto back to short ribs and accommodated all. I liked the finish more than the opening (OK no smartass comments by my friends) and agree with the pro's on this one. — 10 years ago

Christian Baeppler

9.0

2012 Sandhi Sanford & Benedict Pinot Noir from one of the oldest plantings in the Santa Rita Hills (1971). Youthful, lovely fruit purity and freshness, highlighting the vineyards cool micro climate. This wine speaks the language of the vineyard. Old world wine style made in the New World. This will age gracefully, but already delicious! Only 600 x 6-Packs produced, partnership between Charles Banks (Ex-Screaming Eagle and Sommelier Rajat Parr, winemaker Sashi Moorman) available in Thailand through wine garage. — 10 years ago

Ed Reynolds

9.3

Drank with Larry in Siena on 2nd night down in Athena hotel restaurant. We believe we toured this winery today with Daniel our driver and the others. Aldo our sommelier was not present but wine will suit the meal I've ordered. — 10 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have mentally thought about doing this post for quite awhile. Opening this 2003 Verdignan brought on the appropriate moment. I am a believer in paying respects and it’s the basis of this post.

We learn to drink certain wines from the regions we live near or from the people we learn & enjoy wine with as we walk the road to understanding what we really enjoy. I started as an exclusive CA Chardonnay drinker for many years before moving on to nearly every varietal and regions offer. Next was Napa Cabernets which, led me to my true love, red Bordeaux. It was a bit of curve getting there but, once I had them with proper aging, I was hooked for life.

While my curiosity got me to Bordeaux wines, there one person that helped shape my Bordeaux palate and I agreed with more than anyone else’s, including every well known wine critics at that time and even today after spending 10 weeks learning from several Master Sommeliers on my way to passing the Court of Master Sommeliers exam and becoming a Sommelier myself. This person is Clyde Beffa Jr., Owner of K&L Wine Merchants.

Clyde has been traveling to Bordeaux for over 40 years and sometimes multiple times in a year. His palate and experience are second to none. Especially, when it comes to Bordeaux.

I owe him a lot. He taught me the importance of letting good Bordeaux’s age 20 years plus. What were the jewel value producers. Brought in Bordeaux wines direct from the Chateaus that had 10 years of bottle age and older. Bordeaux’s that critics did not like young but, he knew something special had taken place over time as he was tasting them much later in their lives and often. I bought and drank a lot of these wines. They also kept temptation at bay in me reaching for my too young and more expensive wines.

He is very kind and kind enough to allow me to travel with him & key staffers to the 2014 En Premier to taste what was a very difficult 2013 Bordeaux vintage. You can go to En Premier and then there is going with Clyde. You have all the key appointments, Chateau accommodations/dinners and taste somewhere around 1500 plus wines in 6 days. He is loved by the Bordelais and for good reason.

So, I dedicate this post to him. He is the one who told me to buy this little known 2003 Verdignan at the same “Affordable Bordeaux Tasting” I mentioned in my Chateau de Candale post on Friday. As of Friday, that was the wine of the tasting. Well…until I coravined this slowly over the weekend. This 2003 was under $25 and it is one of the very best Bordeaux’s I had in some time. As well, perhaps the best QPR in my over 20 years collecting wine. Clyde knew that day just how good it would become. He said, forget about this for 20 years. So, I am a little early here.

Clyde has recommended more great Bordeaux’s to me that most people don’t hear about, let alone try. He told me to buy the poorly reviewed 91 Pichon Lalande when he brought more into the store seven years ago Chateau direct. It was a very difficult vintage with spring frost, hail storm and a difficult growing season. He described as “Heaven in a Bottle” and It most certainly the case. To this day, Pichon Lalande is my favorite steak wine and the 91 is still my favorite vintage. I purchased a 3L from him recently that he brought in direct from the Chateau for my 60th next year. Can’t wait to open that with our good friends and celebrate.

As for the Verignan, the nose reveals; dark brooding & slightly bake fruits of; blackberries, black raspberries, dark cherries, black plum, some poached strawberries & haunting blue fruits. Black tea, forest floor with leaves, anise, limestone, moist clay, dry crushed rocks, dry stones, beautiful, mid intensity dark spice, dry tobacco, graphite, mixed dark berry cola, understated, well layered baking spices; clove, nutmeg, cinnamon & vanilla, dry herbs, mint with candied; dark, red, blue and purple florals.

The body is full, rich, lush, satiny with plenty of well rounded, soften tannins. The tension, structure, length and balance are excellent and will continue to improve. This will last another 15 years and beyond with proper storage. This is a very classic Bordeaux well balance in fruit and earth. It is sheer elegance on the palate. It’s why I love Bordeaux more than Napa and I love Napa Valley Cabernet. Dark brooding & slightly bake, ripe fruits of; blackberries, black raspberries, dark cherries, black plum, boysenberries, some poached strawberries & haunting blue fruits. Black tea, dark chocolate bar, touch of mocha powder, light caramel notes, Expresso notes, forest floor with leaves, anise, limestone, moist clay, dry crushed rocks, dry stones, beautiful, mid intensity dark Asian & Indian spices with just right amount of palate heat, dry tobacco, graphite, dry twigs with a little sap, mixed dark berry cola, understated, well layered baking spices; clove, nutmeg, cinnamon & vanilla, dry herbs/sage, mint with candied; dark, red, blue and purple florals. The acidity is round and nearly perfect. The long finish is, classic, elegant, well balance fruit and earthy Bordeaux that persists softly on the palate for minutes with just the right amount of spice.
This is a heady wine that you really think about as you slowly sip and it affects your whole body. Can’t wait to have another in five years.

Photos of; Chateau Vergignan in Medoc near St. Estephe, their vineyard that reveals where Bordeaux gets its earthiness, Owner Jean Miaihle who acquired the property in 1972 and a wide shot of their vines. — 6 years ago

Sarah Sampsel

9.3

I would never have tried this, but the excitable sommelier made a suggestion and — its really fantastic. — 10 years ago

with John

Kevin Clayton

9.2

Good value cab that delivers a lot for the price — 10 years ago

Jeff K

8.9

Better the second day. — 10 years ago

James Kaplan

9.5

One of the oldest wines I have had the pleasure of tasting! I don’t usually look for Madeira’s but what a treat from sommelier David Morris at Cut NYC! So much power for a wine made before WW1. Great nose, very tangy, and rich. — 6 years ago

Jeff Miller

9.3

Had his as a Guwerztraminer tasting event at Beetle Cat in Atlanta, hosted by the Southeast Sommelier Society. Gorgeous floral nose of peach blossoms, white rose petals and lychee. On the palette, this wine was impeccably balanced with lemon tart acidity cutting though the evident residual sugar. Succulent notes of fresh apricot, lychee and lemon tart to a long and refined finish. — 7 years ago

Carl Fischer

9.3

Renegade Wine dinner series at Rebelle NYC presented by sommelier Patrick Cappiello. Focus was on Cab Franc: 15 wines paired with 5 courses. Posting a few favorites.

I lost my notes but remembered really enjoying this and how balanced it was on both the savory/fruit profile as well as the tannin/acid front.
— 8 years ago

Emily Biskup

9.0

Prancing through the Sardinian hills... even though not from Sardinia...Like the misted dew drops falling on the green grass in spring Bubbly and bright... flattened out. Wet and served at a perfect temperature. held up well to food. Like a Pinot noir. Sommelier loved mt etna wine.
— 9 years ago

Jim Levantino

9.2

This Pinot Noir (the t in Pinot is silent) is delectable. A true shining star. The aromatic treat starts with strong notes of red, and screams 'drink the entire bottle buddy'. Succumbing to the temptation you will discover a blissful elegance as this masterpiece flows through your body. Invigorating your inner youth, enchanting your inner sommelier, and appeasing your inner drunkard with the 16.0% alcohol by volume. This reasonably priced bottle of happiness would truly be a delight on any occasion. Additionally the surgeon general declares consumption of such a magnificent beverage could be detrimental to the growth of a child, pregnant women be warned. — 9 years ago

with Vin

Ted Germosen

9.0

#itsaSicilianmessage #Christmaswine #MtEtna #NarelloMascalese #MtEtnaSicily #Graci 2013 the nose exudes warm violets, blackberries, coffee bean, cedar, citrus rind & charred earth. Nice & stinky. The palate is lean, a bit crisp & smoky, crushed violets, horse saddle, leather, savory herb, black cranberry and slightly bitter, dark and lasting finish. Still a baby! #sommlife #somm #sommelier #instawine #Sicilianwine #Italianwine #Sicily #wineofthenight
#MerryChristmas2015 — 10 years ago

Andrew Stover

Sommelier/Wine Director Oya & Sei, Wine Blogger ChiefWino, Founder Vino50

9.5

2004 Chat Pape Clement Pessac-Leognan. I almost thought this was a Cali wine--intense extracted black fruit, almost raisinish. Whiffs of graphite, black Olive, herbal pepper dance on the long, velvet glove finish. #wine #bordeaux #sommelier #sommlife #winepimping — 10 years ago

Stephanie Williams

9.5

Very very good. We got this one from Tariq's sommelier friend, Brandon levold — 10 years ago