Jay Kline

9.3

100% Syrah from vines that’s are 10-65 years old and managed manually for the most part. Fermented in concrete and aged for two years in barrels of various sizes but mostly larger (225L-600L). Popped and poured. This bottle took about ten minutes to open but when it did, ohhhhh baby! On the nose it was a mix of blue fruits, dark cherry, and a high end yoga studio...you know, the ones with incense of sandalwood, gardenia and bergamot...basically everything but the patchouli. On the palate, things got even more interesting with firm blue fruits, tart dark cherries, lightly spiced meats and minerals. The finish lasts for five minutes. In fact, there is crazy effect after a couple of minutes that reminds me of Acmella oleracea (Sichuan buttons or buzz buttons). Absolutely wild! Never had a wine do that. No doubt, this is a Saint-Joseph of the highest level. Definitely a producer to keep an eye out for. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

When in doubt, a sure bet is a well aged, good vintage Heitz. @Eric Shanks

I intended to grab an 06 but, mistakenly grabbed an 07. I’ve not had one of my 06’s yet...next weekend.

The one thing I do every time I open one of my ten year or older Heitz Napa Cabernet’s is smile & think, this was sub $35 at Costco. It’s the wine feeling/definition of stealing candy from babies.

The nose is a beautiful harmony of fruit, earth and florals. Steeped, somewhat stewed, candied fruits of; dark currants/cassis, blackberries, dark cherries, black raspberries, mix of purple fruits; boysenberries, ollieberries, & mulberries. Dark, sweet tarriness, anise to black licorice, touch of incense, fire ambers, dark spices with violets palate heat, chocolate pudding, vanilla, light; cinnamon, clove & nutmeg, dark chocolate, caramel, sweet, soft, dark spice, dark berry cola, dark cherry kirsch, dark, rich earth, limestone, crushed, dry rocks, dry top soil, moist clay, understated herbs & dry brush, brewed coffee, mint, some sage & bay leaf, tobacco, dry, old leather with amazing, fresh & slightly withering & candied; dark, red, blue, purple with a violet & lavender frame. The acidity is splendid. The long, ripe, ruby, lush, elegant, well crafted balance of fruit & earth is delicious and persists endlessly with a dark spice on the long set.

The body is; delightful, ripe, rich, lush & full. The structure, tension, length and balance are woven in a perfect tapestry. This 07 has another 10-15 years easily. The tannins are rounded, smooth but, still have a dark, chewy, tarriness with baby teeth. The beauty of the vintage is on full display. Steeped, somewhat stewed, candied fruits of; dark currants/cassis, blackberries, dark cherries, black raspberries, mix of purple fruits; boysenberries, ollieberries, & mulberries. Dark, sweet tarriness, anise to black licorice, touch of incense, fire ambers, chocolate pudding, vanilla, light; cinnamon, clove & nutmeg, dark & milk chocolate, caramel, sweet, soft, dark spice, dark berry cola, dark cherry kirsch, dark, rich earth, limestone, crushed, dry rocks, dry top soil, moist clay & dry brush, brewed coffee, mint, tobacco, dry, old leather with amazing, fresh & slightly withering & candied ; dark, red, blue, purple with a violet & lavender frame. The acidity is perfect. The finish is; rich, ripe, ruby, candied, well balanced fruit & earth, elegant and long sets into velvety, round tannins and mid dark spices.

Photos of; the winery, tasting patio, old basket press and wide shot of the winery & Estate vines. — 6 years ago

Dr. Owen Bargreen

9.4

The Louise Vineyard was the first vineyard planted by Cristom, and consists of 9-acres of Pinot Noir vines planted with Dijon clones 113, 114, 115, 777 and Pommard. The 2016 is simply fantastic, as it begins with beautiful aromatics of black tea and red currants that combine with forest floor and black truffle undertones that add wonderful complexity. The palate is plush and textured, showing wonderful combination of viscosity and tension as flavors of black fruits that connect with peat moss and black truffle oil. While already sinfully good, this stunning Pinot Noir shold continue to evolve beautifully over the next ten to fifteen years. Drink 2019-2034 — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.7

Of the Napa wines I tasted over 4 days on this trip, the 16 Sinegal Reserve & the 13 Seavey Cabernet were my favorites. Both great wines but, stylistically very different. The Seavy big and bold and the Sinegal pure beauty & elegance.

The nose reveals very dark currants. Dark & milk chocolate. Blackberries, creamy black raspberries, black plum & plum, mocha powder, core of anise, beautiful dark spice, soft volcanic soils, some dry brush and lavender, violets and fresh dark red florals.

The body is full. The tannins are really meaty but, exceptionally soft, fine and meaty. Lots of dark spice with plenty of heat. The mouthfeel is gorgeously sexy with feminine elegance. Dark & milk chocolate. Blackberries, creamy black raspberries, black plum & plum, mocha powder, core of anise, beautiful dark spice, big sweet tarry notes, soft volcanic soils, some dry brush, lavender, violets and fresh dark red florals. The acidity is perfect. The finish is well balanced sexy and gorgeous. The structure, tension say this needs to cellar eight to ten years.

Photos of; tasting cellar area, modern stainless tanks, outside terrace tasting and or dining area and their grounds and lake.

Producer history and notes...Sinegal Estate was founded in 2013 with wines made from their 30 acre Inglewood estate in St Helena (not to be confused with the Inglenook Estate in Rutherford). This is not a new property, it was part of an original land grant and its more modern day history dates back to 1879 when owner Alton Williams purchased the property and planted the first vines in 1881.

The property has changed owners a number of times over the decades. At one point the Jaegers’ owned the estate, Bill Jaeger and his wife Lila lived here. These Napa Valley pioneers were in part responsible for helping establish Freemark Abbey and Rutherford Hill. Lila was also a gardener and established beautiful gardens on the property.

Owners, David (father)and James (son) Sinegal purchased the property in 2013. James was the co-founder of Costco and once CEO. David worked at Costco for 21 years.

After the purchase, David divided each of their vineyards into smaller blocks, picking selectively (30 times in 2013) rather than all at once, and adding technology to the vineyards so they have up to the date reports on a number of data points including temperatures, soil moisture and various barometric pressures. If they want to selectively water, say vine #67 in row number three, they can do so with their irrigation system. Extremely efficient!

Nine acres of vines are planted to various red varietals including; Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. They have some of the older Cabernet Franc vines in the valley that are 30+ years old.

The soils here are diverse and can vary even within small geographic ranges on the property. Some of their vineyards are planted on the valley floor – while their upper vineyards are hillside, on the edges of the Mayacamas Mountains.

Their landscape above the property is interesting and part of the Mayacamas Mountains. Visually, it appears drier than other parts of this mountain range and the vegetation reflects that with grey pine and more open natural vegetation rather than the thicker wooded vegetation more commonly associated with parts of Spring and Diamond Mountains to the north.

After purchasing the property, David created planned and laid out his vision to create a world-class boutique wine making operation. Many wineries in the Napa Valley can take years before they come to fruition, not so here. After only about 10 months, the existing winery was remodeled. 6,500 feet of caves were expanded and drilled into the hillside behind the winery and a new hospitality center was built. The hospitality center ties in very well with the winery. From the small tasting room, large doors open revealing the tanks.

A vegetable garden slightly under an acre grows just south of the winery building. Vegetables from this garden are sold to nearby restaurants.

A skeleton key appears on the labels of their wine and is prominently displayed on the outside of their winery building. This has historical significance. The original key opens the front door to the historic home on site and is displayed in the tasting room. With respect to the history of this property, this one key has already become iconic to the brand.

You only need to look inside of the winery to see that their wine making team is focused on quality. Each of the small lot tanks have built in pumps which can be controlled and programmed to do pump-overs anytime of the day or night. In addition, these tanks have multiple points at which the temperature can be controlled. These tanks do not necessarily handle all their fermentation’s. They also ferment small lots in puncheons and barrels as needed. Control across the board is the key here and it is the control of the details in wine making that is is so integral from when the fruit first arrives through to when it is bottled.

2013 was their inaugural release. The focus is currently on two primary varietals, Sauvignon Blanc and Cabernet Sauvignon. The 2013 Sauvignon Blanc were sourced from the estate but, then it was determined it was growing in an area better suited for red varietals so it was torn up and new plantings were made in the back of the property. While not far from these original plantings, their new home for their Sauvignon Blanc features different soils and is growing in a cooler part of the property.


The wine making team has been experimenting with the style of this varietal since 2013 with subsequent vintages seeing more oak. Especially, using the slightly longer cigar shaped barrels , which have extra surface area for maximizing complexities including textural feel imparted from aging the wine on the lees in these particular barrels. Maceration on the red wines is often 8-10 days and sometimes up to 20 days.

Most of their sales are direct to visitors or through their mailing list. However, they do have some distribution outside California in Florida, New York and Washington. Primarily to restaurants. — 7 years ago

James Farmer

9.4

good carbonated wine. gets me drunk REAL fast like one sip and I'm fucking DRUBK

But I don't drive while I'm drunk, and neither should you. In 2015 alone, over ten thousand people died in a drunk driving related accident. Please, if you are thinking about driving drunk, just remember that in California drunk driving is punishable by $1,000 fine and/or six months imprisonment (not to mention thousands of dollars in legal fees). Just remember: Stay Alive, Don't Drink And Drive.

but yea, good wine tho — 9 years ago

Stefan Dolhain

8.9

From the Kick On Ranch vineyard in Los Alamos in Santa Barbara County (a proposed AVA between Santa Maria Valley and Santa Ynez Valley). Apparently this vineyard is located ten miles east of the Pacific Ocean and constant winds have created a unique series of sand dunes in which these Riesling vines are planted. Brilliant pale yellow. Intensely mineral Riesling nose, with a hint of flowers, much like a Saar Riesling. Delicate and crunchy with impressive purity of fruit and high mouth-watering acidity. Long finish. Low alcohol 10,21%. In a blind tasting would have taken this for German. Impressive. — 9 years ago

Paul T HB

9.3

First time having this. I could be wrong but this seems like a perfect wine for some nice aged cheese🤷🏼‍♂️
Tasting Notes

The eponymous 2016 El Sequé is pure Monastrell from old vines on sandy soils in the village of Pinoso. It fermented for ten to 12 days in open-top stainless steel tanks after a 24- to 48-hour cold soak with pigeage and pumping over. It matured in oak barriques until malolactic completed. — 5 years ago

Dr. Owen Bargreen

9.5

The 2012 Saxum ‘Bone Rock’ Syrah (WWB, 95) is a stunning wine which shows tremendous verve, terroir, weight and intensity, with an exceedingly long finish. The wine is sourced from the Bone Rock block of James Berry Vineyard which is a steeply sloped site planted to head trained Syrah. Amazingly enough, while terracing they found fossilized whale bones when they were digging and needed to use jack hammers to plant the vines. It is not surprising that the flinty undertones impress alongside a deep core of dark currants, wild blackberries and pipe tobacco flavors. The brightness and length of the wine adds to the drinking enjoyment. Showing beautiful poise and elegance, the 2012 ‘Bone Rock’ Syrah will continue to provide drinking enjoyment over the next ten to fifteen years. Drink 2020-2033 — 5 years ago

Dr. Owen Bargreen

9.0

Eager to check back on the ‘05 vintage, the 2005 ‘Divinus’ by the talented André Lurton, is an impressive blend of equal parts Cabernet Sauvignon and Merlot, sourced from vines roughly 20 years of age. Aged for eighteen months in French oak, this shows some lighter tertiary tones aromatically with peat moss and wild mushroom that mingle with the core of dark fruits that take shape in the glass. Medium to full-bodied, a bright acidity cuts through rather straightforward blackberry and black cherry flavors with minerals and shades of pipe tobacco on the palate. Light tannins frame this wine that shows well now and will provide drinking enjoyment over the next seven to ten years. Drink 2019-2025- 90 — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

No full detailed notes as we had guests for dinner and none left to re-taste today.

This a classic Howell Mountain Cabernet in every way except the price I paid for vintages 2010 and prior. I’ve been able to find it at Costco for around $45. However, I haven’t seen it at Costco since then. Still a blue chip Howell Mountain producer and a steal at that price.

The palate revealed, ripe; blackberries, dark cherries, classic Howell Mountain blue fruits and strawberries as it opened up after a 1/2 hour in the glass. Loads of baking spices, excellent structure and length, well balanced fruit and earth loads of violets and lavender, really good acidity and a long, beautiful finish that persisted minutes.

Photos of; their beautiful Howell Mountain property, their barrel/tasting-dining room, terrace tasting patio and their Estate vines.

This drank nicely last night but, would wait another five years to open another. Still has not hit its peak and will age gracefully for another ten plus years. — 6 years ago

Amber Archer

9.0

$32 @bdwinecenter •
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From what I understand after translation, this blend’s contents were produced between Riomaggiore and Volastra (of and around Cinque Terre). In my travels through Italy this past summer, I actually had the chance to visit Riomaggiore. In this seaside town of Cinque Terre, I learned that the wines produced there are very hardy. Not only are the majority of these Cinque Terre vineyards constructed into the side of the cliffs/mountains/hills (whatever you’d like to label them, they’re featured on the bottle), they are also mere meters from the sea in some cases. I remember one of the local ladies of one of the five seaside towns telling me of one vineyard (can’t remember which one, probablyyy had too much wine that day) that was only 60 meters away from the surf. With this info in mind, you know that salt water will be absorbed through the grape vines, influencing the grapes’ taste. This results in a very light, delicate brine. It almost reminds me of a sea urchin, and on a lighter note, Haruno’s seaweed salad. 😂 I really dig this wine. A very translucent gold, almost a straw. Definitely let this one warm up a tad, from drinking it completely chilled to room temp, it’s an amazing change. Definitely prefer it after some warmth has reached it. And can we talk about how amazing it is that this wine had the chance to come to the US from like 5,000 miles away where the populations probably don’t exceed a couple of thousand people—and a select few of those choosing to devote their entire lives to cultivating these grape vines? Cheers to finally getting off work 🍻#cinqueterre #manarola #riomaggiore #wine #winetasting #photooftheday #instagood #italy #blend #white #travel #love #bisson #rosenthalwines — 7 years ago

Mako Sawaguchi

9.6

One of the nicest wine we’d had in ten years. — 7 years ago

Peter Krug

9.0

Some darn tasty prune juice you got here. I thought it could use some opening but it is very good. Great with a prime rib, the little bit of cab and Merlot really strengthens the Shiraz. Lovely and powerful. 9 our of ten will definitely drink again. — 8 years ago

Angelo Casagrande

8.9

From a vineyard a few miles from their main property. Vines are less than ten years old. Not as acidic or minerally as regular bottling of their valpo. The aging gives this a richness that the valpo Classico doesn't have. Not better, just different — 8 years ago

Isaac Pirolo

9.3

100+ year old vines from the foot of Château de Quéribus, the last Cathar stronghold, and probably the most epic looking castle ever (seriously, look at it, google images...). Jeb Dunnuck scored less than ten 2013 Chateauneuf du Papes higher than this, and for good reason. This is what I imagine strawberry shortcake would taste like if you were some how able to commission Pierre Hermé to pull one together on-the-fly for you. Hedonistic and raw, but with rounded edges. Just as you think you've wrapped your head around it, it turns a corner and unveils something new. True to Roussillon, hedonistic, honest, better than any Cotes du Rhone I've ever tasted, and at less than $20, it's simply one of greatest values possible in all wine. — 9 years ago

Michael Purnell

9.8

Zinfandel from BV Tanch No 11 in St. Helena - Northern Napa Valley- sandy vineyard - vines planted 1968 - boysenberry, black cherry, currant, spiced with crushed pepper, espresso, black licorice. Ripe Juicy Berries with long finish. Aged ten months in oak adds caramel nuances. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

So, if it’s my birthday celebration, there is a juicy ribeye & some old(er) Claret.

My only disappointment with this bottle is as good as it is, there are better things still down the road.

The nose reveals classic Claret. There are earthy, funky fruits of; blackberries, black raspberries, dark cherries, black plum, baked strawberries with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets.

The body is medium full with rounded, nicely resolved, tarry tannins. The structure, tension, length and balance are really singing. It would be good to have another 2001 LMHB in ten years. While 2001 wasn’t a critically acclaimed vintage, I think LMHB over performed the vintage. As well, it followed a grand 2000 vintage which, handicapped it from the start. Ripe; blackberries, black raspberries, dark cherries, black plum, baked strawberries, bright cherries, rhubarb, figs, with shades of raspberries. Steeped fruit teas, limestone minerals, dry crushed rocks, stones, black, rich earth, clay, dry top soil, dry herbs, dark berry cola, cedar, leather, not quite fresh tobacco, underbrush, graphite, gentle, dark spice with soft heat, slight peppery notes, clove, touch of nutmeg & cinnamon & vanillin, anise to black licorice, eucalyptus notes with fresh & slightly candied florals of, red, dark, blue, purple & violets. The acidity is excellent...like a gentle rain shower. The long finish is elegance defined, extremely well balanced ending in soft, round, dry, dusty tannins with beautiful spice.

Photos of; Chateau La Mission Haut Brion & estate vines, beautiful barrel room, pond & Roman columns and the back vow of the Chateau.

Please indulge me while I post some history on this grand producer. As much as I love the wine, I love the history & people that do the hard work to bring us such great wines.

Chateau La Mission Haut Brion is not quite as old as Chateau Haut Brion. However, they are opposite side of the road neighbors. La Mission Haut Brion dates back to the late 16th century. The property came into being after it was purchased by Jean de Pontac in 1533. US winery history is a baby compared to France.

In 1607, the estate changed hands. It was inherited by Ms. Olive de Lestonnac. What an inheritance!

In 1815, something rare happened. Chateau La Mission Haut Brion became the property of an American owner, the Chiapelle family. At the time, the family was already involved in the Bordeaux wine trade. In fact, they knew about the business as they had managed a myriad of different estates including Chateau Cos d’ Estournel.

La Mission Haut Brion continued to change hands until it was finally sold to another American family, the Woltner’s. Frederic Woltner purchased La Mission Haut Brion in 1919. The also became owners on Howell Mountain.

It changed hands one final time in 1983 when it was purchased by Domaine Clarence Dillon, the owner of neighboring, Chateau Haut Brion. They renovated the entire property, starting with replanting the vineyards which, was completed in 1987.

The 26 hectare vineyard of Chateau La Mission Haut Brion is planted to; 45.8% Cabernet Sauvignon, 43.8% Merlot and 10.4% Cabernet Franc. 3.5 hectares of vines are reserved for the production of the white Bordeaux.

To produce the red wine of Chateau La Mission Haut Brion, the wine is vinified in large, 180 hectoliter, temperature controlled, stainless steel vats and aged in 100% new, French oak for an average of 22 months. The annual production of La Mission Haut Brion averages between 6,000 and 7,000 cases per year. — 5 years ago

Maurizio Abbà

9.5

Chateau Carbonnieux is one of the largest estates in Pessac Leognan. It boasts some high profile neighbors, such as Chateau Haut Bailly and Chateau Smith Haut Lafitte. The 90 hectares of gravel-based soil is evenly split between red and white.
As it often happened in France, Benedictine monks started planting vines on this land in the 13th century. Perrin family bought the estate in 1956, proceeding to a renovation of the vineyard and the cellar.
This excellent example of white Bordeaux is composed of 70% Sauvignon Blanc and 30% Semillon. The vinification is made in barrel, a third of them in new French oak. The wine is left on the lees for ten further months, before being put in bottles.
Beautiful golden color with paler reflexes, young and vivid despite its eight years of slow aging, the first impact on the nose is fresh and green, with prevalent notes of lime and cucumber. Some decanting time reveals floral notes, elderflower, jasmine, ripe peaches, with some bready tones provided by the lees — a very balanced nose with bright flavors.
In the mouth, a beautiful sapid dry wine with high acidity, medium body, medium to high alcohol. The latter is the only spike in an otherwise perfectly rounded taste. Aftertaste reminding citrus and stone fruit.
A great drink, one of the best white wines from Bordeaux in the 20-30£ range. Ready to drink in 8-10 years. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

The nose reveals, black & bing sour cherries, blackberries, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract and hint of plum, a fair amount of vanillin, soft limestone, whiffs of other baking spices, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals.

The body is round & full. The tannins just starting to hit a good point of softening and rounding, yet have 10 plus years ahead. The structure, tension are hitting their stride. The length and balance are just getting to near perfect form. Two years ago, this wine was not ready and is now at the place I was hoping to get. I have two bottles left and I will have another in five years. Based on that performance, another in three to five plus years more. It’s the evolution that is so much fun to follow.

Black & bing sour cherries, blackberries show more on the palate and the pork pasta bring them out more deeply, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract, cranberries and hint of plum, a fair amount of vanillin, soft limestone, nuances of volcanic minerals, soft baking spices, dark medium intensity of spice, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals. The acidy is like a fresh water river. The long finish is unbelievably elegant, well balanced with a touch more fruit than earth, polished and persists seamlessly for several minutes.

I look forward to trying this wine again as it continues to evolve and improve over the next five to ten years...should be stunning! Well made Brunello’s simply take more than ten years in bottle to even begin to amaze.

Photos of, a wide hilltop shot of Casanuova, field hand harvesting their Sangiovese, large oak fermentation cask so there is less noticeable oak influence on the wine and their sloping vines on a sunny beautiful day.

@Oenotri Napa — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

We were suppose to be in Napa this weekend. Sadly, no one should be in Napa/Sonoma except Firefighters and first responders. However in lieu of; the Sodhani party, appointments at Beau Vinge, Mark Herold & a steak at Cole’s Chop House, what the next best thing? #STEAKANDCLARETNIGHT at home in the backyard. This 86 was amazing with my ribeye. The kind of pleasure that causes great pause and rolls the eyes a bit. On the nose; menthol, eucalyptus, dry herbs, soft ripe blackberries, dark cherries, strawberries, baked plum, perfectly stated baking spices, stones, soft unstated spice, clay, rich dark earth, touch of black cherry cola and fresh & dark florals. The palate is heaven as it coats. The body medium full, layered and the tannins are nicely resolved but not completely...still a fair amount of life in this bottle. I’d say it’s still around it’s peak. The fruits are ripe and still fresh. Blackberries, baked plum, dark cherries, strawberries, dry cranberries, hues of blueberries, black cherry cola, sweet darker spice, vanilla, clove, nutmeg, cinnamon, dark rich earth, dry stones, tobacco, suede leather, dry clay, menthol, eucalyptus, touch of dry herbs, fresh & dry dark flowers, beautiful, round acidity, perfect 12.5% alcohol and a long, even, elegantly balanced with beautiful structure, tension & length that’s lasts two minutes. It’s in a really excellent spot. 9.6 with the ribeye and 9.4 on it’s own. Photos of; an aerial shot of Chateau Canon, owners Alain and Gerard Wertheimer who made their first big money on Chanel, own Rauzan-Segla and are worth just under a paltry 10 billion, their barrel room and their Saint-Emilion vineyard. Producer notes and history...Chateau Canon is a premier cru with a history of fine vintages. This Saint-Emilion property has long been recognised as one of the best in the appellation. It is believed that Canon was named after Jacques Kanon, the naval officer who bought estate in 1760. He built the château here and surrounded it with plantings solely of vines...a rare agricultural practice at the time. However, he then sold the estate to a Bordeaux négociant just ten years later. In 1919 it was purchased by the Fournier family, who owned the property until 1996. When they sold it to the Wertheimer family, owners of Chanel and of Rauzan-Ségla in Margaux it unfortunately had some serious problems. The cellars were contaminated with TCA, the chemical compound which causes cork taint. Many of the vines were infected by viruses and in need of being replaced. As well, part of the vineyard above the quarried cellars had subsided. Fortunately the Wertheimers had the money to fix these issues and a manager, John Kolasa with the skills. The first decade of the 21st century saw Canon begin to regain its reputation once John Kolasa retired and Nicolas Audebert at Rauzan-Ségla took over. The substantial estate covers 22 hectares on Saint-Emilion’s famous limestone plateau close to the town. The vines have an average age of 25 years and are generally planted with a southerly or south-westerly exposure. 75% of the vines are Merlot and 25% Cabernet Franc. After the grapes are hand-picked, they are fermented in traditional cone-shaped vats, before spending 18 months ageing in oak barrels, 50% new and 50% used. — 8 years ago