Scott@Mister A’s-San Diego

9.5

1990 vintage. Oo-de-lally! Miles to go before this one is done. Top of the bell curve. Drinking beautifully and better grip than the ‘89 tasted recently. — 4 years ago

Fredrik Finn

9.2

My last bottle of 2012 Robert Chevillon Nuits Saint George
caught at a stage on its maturing curve, where the red fruit turns to dried fruit, rose petal is being backed by autumn leaves followed by sous bois and a dash of earthy spice. Lovely indeed! — 6 years ago

Jonathan Wall

9.2

An evolution worth waiting out, as I initially thought it was over the hill. Starts musty, then mushrooms, ... after a few hours its youth comes back. Color still vibrant. Fruit mature and leaning toward fig, chocolate, and earth. ... the good part of the downside of a bell curve. — 6 years ago

Scott@Mister A’s-San Diego

9.3

2005 vintage. Fantastic leather, dark plum, cedar, tobacco and sawdust nose. Medium body. Superdry finish that just goes on and on and on. Close to the top of its’ particular bell curve. — 7 years ago

TheSkip

9.2

Ahead of the curve especially given the price. Quite enjoyed this. — 8 years ago

Scott@Mister A’s-San Diego

9.3

2009 vintage. Great coalescence of choco covered plum, raspberry and cherry in both the nose and flavors. Some smoke, slightest hint of spearmint, some earth. Knitted together nicely with that light/medium milk chocolate body. Rocking right now and should be at/near top of the bell curve for the next five years. A great value Margaux. — 8 years ago

Ryan M

9.4

I could smell this one for days - spice box, toasted oak, blueberry, wet slate/minerals, and huckleberries. Very unique and incredibly silky smooth for a 2012. Purple cork always excites me especially from Howell. Thanks for the recommendation @Carl Fischer @Shay Aldriedge . Had a curve ball thrown at me - only 2011s on the menu. Almost went with the 09 Cade but asked if other bottles and vintages in stock - scored a 2012! Superb!! But from your night @Carl Fischer 2011 would have been just fine! Enjoyed after Straight No Chaser 🎅🏻🎄🎁 and vaguely remember @Daryl Calhoun mentioning his acappella days - ha! #chriscarpenterisgod — 9 years ago

with Larissa

Tom Wood

9.1

I've never had one of these aged. This was blind tasted at a Gruner tasting and I immediately thought that this was in the line up as a curve ball. I could not believe how much this reminded me of Riesling from Mosel. ACE sorbet, canned peach, marmalade, butterscotch, kerosene and wet rock. Length, amazing structure. — 9 years ago

Christine Havens

9.2

From an obscure, nearly extinct grape variety, Juhfark translated literally means "sheep's tail" so named because tightly clustered bunches have a distinctive curve at the tip. Found only in the Somló region of Hungary, this non-aromatic variety is typically aged in large oak barriques. Meyer lemon zest, cling peaches, chamomile, and white flowers round out the nose. It's a broad-shouldered white with a coursing vein of acidity, along with a mineral upwelling that showcases an ashy, volcanic soil type. Sample — 10 years ago

Rolando Rodriguez-Leal

8.9

Subtle curve fruity to dry with medium acidity and alcohol levels, finishing with subtle oak tannins. Can only see it improve with time. — 10 years ago

Kai Wright

9.0

A lovely and unique Cava. Dry, mineral and austere in the way Cava will be, but with the bready notes more associated with Champagne. If you're a Cava fan, it's an intersesting curve ball. — 11 years ago

with Kyle

Jonathan Lipsmeyer

9.1

Tastes like baby Vosne Romanée to me! So much asphalt aroma and earth I imagine it's a baby Reignots--perhaps young replanted vines? Dark fruit is here but it plays second fiddle to the massive earthy elements. Heat sticks out on the midpalate a touch, but doesn't prevent this from being a monstrous red with an accumulative aroma that brings vinyl to mind. Curious to see where a short term aging curve would take this. Sebastien gleefully acknowledges this is his finest Bourgogne ever. Even with its flaws, Bourgogne should not be able to achieve these aromatic heights! — 11 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

Scott@Mister A’s-San Diego

9.1

2000 vintage. Delicate and starting to descend the bell curve. Some cocoa powder with cherry & plum flavors. Light bodied but still vibrant color. — 8 years ago

jams jerfy

9.0

so, this was rated on a curve. stored in a fridge in another city. fridge died in summer and it was weeks before i found it. it was baked. and then it was weirdly ok. just used it to explain to @captain henrik how get wine out of a bottle with a coravin (merry xmas, cap'n!) expecting it to be destroyed. lo and behold. second wine from that lot which wasn't ruined. the OTHER, miraculously, was the bernaudeau "sans souffre" which I'll never understand why it was ok. maybe there are wine elves sticking ice in the dead fridge until I found it.... god jul!! — 9 years ago

with captain and Christina

Amr Elazhary

9.2

Again another great Beaujolais... fruity, medium body and little high on acidity .. with a slight peppery finish which I like (and I hate spicy notes in wine) .. another great ride on the beajoulais learning curve.. I never thought gamay could be so diverse!! — 9 years ago

Ron R

9.4

Arguably, one of the most consistent wine producers I have had the pleasure of enjoying. Certainly bending the curve upwards.

Way too young and a touch backward, but this "smash and grab" yielded immense pleasure for me.

The nose has a depth, similar to a bottomless pit. Notes of morello cherries, truffles and walnuts tease the senses.

The palette is explosive. Hugely tannic, finishing sweet and complex. The wood treatment is impeccable, complementing the wine perfectly.

If you like hugely tannic wines in their youth, take a look at this. But frankly, sensible mortals would take a look at the 06 and below at this point. The 25 anni needs 10 years + before lifting the kimono.
😃
— 10 years ago

Todd Cutler

9.2

Rich and earthy. A nice quaff. — 10 years ago

Brandon Boesch

9.1

Easy drinking — 11 years ago

Pascaline Lepeltier, MS

Master Sommelier, Wine Director Rouge Tomate New York

9.8

Superb Blaufrankish from a richer vintage yet Moric achieved not too have any heaviness - beautiful aging curve — 11 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Our main course wine with Kentucky Bourbon chicken skewers, Rosemary potatoes in smoked olive oil with snap peas & green beans straight out of garden.

The nose reveals, ripe; blackberries, dark cherries, blue fruit heaven, slightly stewed plums, creamy, black raspberries, strawberries on the high nose and glass edges. Sweet tarriness, anise to black licorice, dry stones, crushed, dry rocks, medium, dark spice, savory, grilled meats, underbrush, limestone & sandstone minerals, steeped tea with beautiful florals of dark red, blue and violets.

The body is round, lush and medium full. The tannins are rounded & well resolved with baby teeth. The structure, tension, length and balance are somewhere around the top of the bell curve with another five years of life ahead. It’s gorgeous as it slides over the palate. Ripe; blackberries, dark cherries, blue fruit heaven, slightly stewed plums, creamy, black raspberries, raspberries & strawberries. Mid red cola, sweet tarriness, anise to black licorice, dry stones, crushed, dry rocks, medium, dark spice with just a touch of heat, savory, smoked, grilled meats, dry tobacco, well worn, softened leather, underbrush, limestone & sandstone minerals, steeped tea with beautiful florals fields of dark, red, blue, violets and soft lavender. The acidity is like a warm, river palate dip. The ripe, juicy, elegant, well balanced finish is delicious and persists a few minutes with excellent florals on the long set.

Photos of; Aerial shot of Domaine De La Janasse, the Galet stones that are a signature of Rhône, Founder of Domaine De La Janasse - Aimé Sabon and their staff at harvest time. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

There is nothing like taking a $31 bottle of Napa Cabernet and turning it into liquid gold. All you have to do is buy a good producer’s decent vintage or better and hold it in bottle for nearly 10 years or longer. Bottle age can’t be accomplished in a decanter, no matter how long you decant it. It simply will not round out the wine, make the tannins well resolved, integrate all the flavors that equate to a nice complex wine.

I was saddened to see a quality Napa Valley Pioneer recently sell its winery. I am sure somewhere Joe Heitz is beside himself. However, nothing stands for forever. We’ll see what the new owners do with it. Certainly, the last free quality free tasting in Napa Valley is gone forever. To be continued...

The nose reveals; dark currants, ripe, ruby, slightly candied fruits of; blackberries, dark cherries, black raspberries, black plum, blueberries and cherry kirsch. Sweet tarry notes, black, rich, turned soil, anise, steep fruit tea, limestone minerals, dry crushed rock, underbrush, soft leather, hints of dry herbs, moist clay with candied, bright, dark, red, blue florals and violets for days.

The body is full, very round and gorgeous across the palate. The tannins are about 80% resolved but, still showing some teeth. The structure, tension, length and balance have hit the top of the bell curve and will hold there awhile longer. There is nothing in this wine that bites back or is astringent. Dark currants, ripe, ruby, slightly candied fruits of; blackberries, dark cherries, black raspberries, black plum, blueberries, raspberries on the high palate and long set with cherry kirsch. Sweet tarry notes, black, rich, turned soil, anise, steep fruit tea, caramel, some milk chocolate, limestone minerals, dry crushed rocks, dry top soil, underbrush, soft leather, touch of graphite, hints of dry herbs, moist clay with amazing candied, bright, dark, red, blue florals and violets for days. The acidity is like a palate waterfall. The long finish is; delicious, gorgeous, ruby, well balanced, elegant with polish that persists nicely for minutes.

Photos of; Heitz vineyard, tasting bar/room on Hwy 29, sitting area outside the tasting room and Heitz winery and Estate vines. — 6 years ago

Matt Austin

Owner/Winemaker, Grosgrain Vineyards, Walla Walla, WA

9.0

Not my favorite Geyserville, and seems a bit further a long the curve than it should be. Still enjoyed by all. — 8 years ago

Trula

9.7

Such a great wine to celebrate the #womensmarch — 9 years ago

Mike R

9.3

I know it is the offspring or the want a be cousin of the Schrader clan but I just get worried drinking with the thought of drinking 200 plus often so this Napa Cab will be fine - it is singing to me and not the seasonal favorites but deep bass hymnals in that good way saying "man is this good bud" followed by "amen" and then "c'mon man" and then I wake up realize I was wanting this to be a RBS but what the heck - this is sort of distinctively good and at quarter of the other Schrader cabs I came back to saying "Amen" - almost big, bold enough and thus a good looking wine - deep dark fruit with blackberries, smell is very intoxicating and a little smokey with some heat but good balance so smooth enough and finally finish is lingering long enough to think about the entire package while compelling you to take another taste but with graceful sync - for the money - definitely recommend and hard to get after 2011 so might be a dinosaur soon - this is a good night to smile and of course the double diamond bomber x helps the lips curve upward on the ends as demonstrated in the small picture to follow 😃👍🍷 — 9 years ago

Barron Nydam

9.1

This is starting to integrate very well. The oak and fruit are starting to calm down since I tried it last, which was definitely necessary. This is made from the Hudson and Hyde barrels Konggsguaed decided to not use in his standard curve. — 10 years ago

Robert Morrison

9.0

Heavy sharp and spicy, if you are grading in a curve for Pinot noir. Probably will make a good value to age it a while if you can find a decent deal on a case. — 10 years ago

William Goldsmith

9.0

Kinda dig it. Date night curve ball. — 10 years ago

with Ryann

Miguel de Leon

Service Director/Wine Educator Casa Mono

9.4

Shockingly accessible out of the gate. Almost at the end of the bell curve, though; give it another year or so and then it's lay down time for Valbuena. — 11 years ago

with Casa

Julia Weinberg

10

Hot damn curve ball - 95 gewurtz. Slightly syrupy, searingly tart deliciousness — 13 years ago

with Faith, Steven and 1 other