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. — 5 years ago

Steve harrington

9.1

Special Day! 2010 with a great steak! — 8 years ago

C. Robinson

9.4

A sweeter mild... really good flavors... I'd definitely buy a bottle for the house to share with appreciative friends and company. — 9 years ago

Frank

10

There are not enough adjectives to describe this experience. Sensual. Enveloping. Smooth to the point of having no friction at all. Finish that has lasted a week. Realizing that we tasted something bottled while Abe Lincoln was in the White House makes it even more special. — 9 years ago

with ADAM

Arden Barnett

9.6

So special. Toasted almonds, lemon marzipan, brioche bread, intense dried fruit, nougat. Deep and intense with chalky minerality. Move aside Krug, Dom takes the spot as my favorite champagne house — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

The 2008 Launois Special Club might be the best they’ve made in the 2000’s that’s been released. Pronounced (loon wah). My palate tells me part of this was aged in tank and some of it in wood.

It’s made from two plots of 65 year old vines, one in the Grand Cru of Oger called 'Chenys' and one in Mesnil called 'Derriere Maison’. The plots in Mesnil are their oldest.

The nose reveals, bruised green & golden apples, apple cider, bosc pear without skin, overripe pineapple, meyer lemon, lime zest, spice, touch of nutmeg, cream soda, baguette crust, walnuts, volcanic minerals, sea shells, nice chalkiness, yellow lilies, acacia blossoms and spring flowers.

The body is full, rich, soft & creamy. Micro bubbles. The palate shows nice backbone of minerals and excellent chalkiness. Bruised green & golden apples, apple cider, bosc pear without skin, white nectarines, overripe pineapple, meyer lemon, lime zest, spice, coriander, touch of nutmeg, graham crackers, cream soda, baguette crust, walnuts, volcanic minerals, sea shells, nice chalkiness, yellow lilies, acacia blossom and spring flowers. The acidity is magnificent. The long, rich, well balanced, elegant finish astonishes. It’s very good tonight but will wait another 3-4 years before I open another.

Photos of, the House of Launois, two different areas that make up their champagne museum that encompass Champagne’s history and then some, as well as, some of their Grand Cru Vineyards.

This 08 Special Club was/is a steal at $59. — 7 years ago

Christianna Kontou

9.4

At Taylor’s steak house - spicy and rich — 7 years ago

Susan Hanners

8.9

Medium to heavy body, Full, good finish. Robust! Easy to drink without a food pairing but would mesh nicely with pork/steak/pasta! My new house wine, for $7 a Super Steal — 7 years ago

Dave Moench

9.0

Orlando marriot world center hawks landing steak house — 8 years ago

Sarah Milsow-Guenther

9.2

Very good wine from CB. Nice balance to it, lots of flavor. Had it with a nice steak. Great pairing. — 9 years ago

Chris LoRusso

9.5

Very special Chardonnay from Spring Mountain with a perfect balance of Oak and acidity. — 9 years ago

Scott Soren

9.3

This lived up to its hype. Tannins much better integrated then the first time i tried. Massive wine with longer finish. Currants and boysenberry and some burnt wood. Absolutely lovely and paired great at an Argentinian steak house. — 6 years ago

Byron C Mayes

8.9

Star bright straw gold with fine bubbles and persistent white mousse. Green apple tart on the nose. Echoed on the bright palate which adds a slight citrusy note. Finish is long and toasty. A wonderful and well-priced offering from the American arm of Pommery house. Enjoy with everyday fare and save the god stuff for “special” times. — 7 years ago

with Jay

Dawn

9.9

Had with ribs and another night with tri tip steak. Amazingly smooth! — 7 years ago

I Sax

9.5

Steak house manhattan — 7 years ago

Katie Ragan

9.6

“Special family moments” lol — 7 years ago

Richard Groves

9.3

Had this wine at Four Cuts steak house in NY. Has a lot of fruit finishes but not sweet. Really nice wine. — 8 years ago

Janet Ross

9.4

95 pts from RP: "An extra special wine, the 2009 possesses full body as well as a terrific bouquet of blue and black fruits, crushed rocks and spring flowers." This wine definitely called for a nice steak, it's muscular, super rich. I would cellar this for a while. It's a limited production release which is full bodied and a great example of 2009 Napa Cabernets. — 9 years ago

Richard Thatcher

9.0

A stunning Zinfandel blend of mixed oak. A very god selection for a Brazilian steak house where the meat never ends and the wine pairs with everything served. Big red. — 9 years ago

Kurt Gress

9.0

Tastes great. Not a long finish. Some smokiness and deep red fruit, light on tannins. Bold enough for steak but soft enough for grilled fish — 9 years ago