Vanessa

9.2

2012!! 🕰 A marvelous year; the year @deked1 and I reconnected. Two years later we exchanged vows and began our adventure in life together. Tonight, we’re celebrating our seventh wedding anniversary. 💕💕 The honeymoon vibes are still going strong! 🙌

We’re excited about this 2012 Cade that was bottled on June 13th, 2014, just over a month before our wedding. It’s comprised of 93% Cabernet Sauvignon and 7% Merlot. It comes from Howell Mountain AVA in Napa Valley, California. ⛰ 🇺🇸

Howell Mountain AVA is known for producing fuller-bodied and well-structured wines with vines planted at an elevation ranging from 1600 to 2200 ft above sea level and good sun exposure. ☀️ This wine is no exception with its firm tannins, medium acidity, and high alcohol (15.2%); also, its opulent, ripe black fruits such as juicy blackberry bramble, black cherry, crème de cassis, also black licorice, pepper, nutmeg, vanilla, dark chocolate, espresso, clove, and forest floor. It has a long, elegant finish. 👌👌👌

It also underwent 20 months of barrel aging in 100% French Oak 80% of which was new, which explains the noteworthy secondary aromas and flavors that add to the complexity of this wine.👏👏👏👏

Here’s to cherishing the moment with the people you love. Cheers! — 4 years ago

with Deked1

Sipping Fine Wine

9.1

A blend of 77% Cab Sauv, 13% Merlot, 7% Syrah, 3% Petite Sirah & 1% Cab Franc, deep Ruby with aromas of rich ripe berry fruits, cedar and earthy herb spice. On the palate flavors of blackberry, black cherry and plum, with cacao, tobacco and oaky notes. Nice balance, soft chewy tannins, long finish ending with creamy vanilla spice and cedar character. Nice value! — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Corison after Ribcap into dark chocolate...good all around.

This was fast tracked in my tertiary storage. Meaning, it is more advanced than if I had stored it my EuroCave’s.

It is well resolved. Yet, still has plenty of life.

Beautiful, bright, lush, ripe fruits of; blackberries, black raspberries; black cherries, strawberries, plum, raspberries with cherries over the top. Soft limestone minerals, tarry notes, expresso roast, underbrush, soft leather, cedar to wood shavings, moist clay, understated baking spices; clove, nutmeg, cinnamon & vanillin, dark spice with well pronounced heat, mocha, caramel, hints of tree sap/bark, sage, Provenance herbs, brilliant florals of; purple, violets & soft lavender. The acidity is near perfect. The finish is elegant with perfect polish and persists softly. — 5 years ago

Emily Kresie-Harrington

9.2

2008 vintage. In great shape and seems to have several more years of life in it. Stewed black cherry, baked blueberry, baked blackberry, tannins still have some grip and show tree bark, tobacco, and old tarragon. — 6 years ago

John A

9.5

Sometimes words are not enough...truly fabulous. Still has two decades of life. Blue and black fruits. Still a dark purple that gives no hint to its age. Black currants, tobacco, spice box....phenomenal effort. Lucky to share this with Julia and to have one more bottle left. — 6 years ago

Mark Flesher

9.2

D6. Young. Very young. Even though it was decanted and frequently agitated, this one didn't come out to play until almost 2 hr after opening. Nose of Bing cherry and mint. Some red clay must. The entry is very acidic. Black cherry hint but Bing cherry backbone. Herbal middle. Started to show terroir-driven notes to the finish. Youthful and tight tannin. LOTS of life ahead. Be in NO HURRY to drink this one. I'd say optimal drinking time 5 to 10 years. — 7 years ago

Dr. Owen Bargreen

9.5

The 2016 Long Shadows 'Saggi' is a thrilling blend of Sangiovese (Boushey and Candy Mountain Vineyards) with 29% Cabernet Sauvignon (Weinbau Vineyard) and the remainder Syrah (Den Hoed Dutchman and Bacchus Vineyards). The nose is drop-dead gorgeous with bacon fat, black olive tapenade, mocha and fennel. The stunning range of aromas bring you back to the glass for more. Revealing a silky texture and a wonderfully ripe mouthfeel, this slowly unveils smoked meat, black tea, milk chocolate covered cherry and roasted fig flavors. Decadent, layered and downright delicious, this beautiful wine will enjoy an exceedingly long life in the cellar. Drink 20-9-2033- 95 — 7 years ago

Chris England

9.3

I’m a huge Paul Jaboulet fan & grabbed this @ £125 - great wine but overpriced 😉 I love the 2011 at the moment but this is delish to with loads of life left 😎

📍 Paul Jaboulet Aine La Chapelle Hermitage 2005

🏵 93-94 points

🍇 Syrah

🍷 Deep blackened ruby

👃 Peppered cherry mud pie, raspberry bakewell tart & cocoa sprinkles w/ a light earthy dry cured herbed meat herby smokey oak backbone & black berry fruits then a coffee kick

👄 Med bodied creamy smooth dark cherry & raspberry chocolate pie w/ a rich blackberry jam undertone, black olive & light dry minerals

🎯 Med+ touch dry dark cherry & raspberry chocy licky lips w/ a dark fruit berry, olive tapenade & mineral linger — 7 years ago

Vanessa

9.2

The story of Domaine Serene harks back to Minnesota, where Grace met the late Ken Evenstad, and the couple’s partnership in life and business first began. 💕@domaineserene

With a faith in the terroir of Willamette Valley, Oregon, this pioneering couple purchased land in the Dundee Hills AVA, establishing Domaine Serene in 1989, crafting their first vintage in 1990.🇺🇸🍇

Since then, Domaine Serene has grown, expanded, and rightfully garnered critical acclaim for producing some of the finest expressions of Pinot Noir from this region. 👏👏👏👏👏 Due to their thoughtful dry-farming and sustainable practices in the vineyard, meticulous micro-cru vinification processes, pursuit of blending, judicious use of oak, and aging prior to release, a consumer may come to expect a unique, consistent experience with a glass of this beautiful wine.🍷 In our experience, it never disappoints as a special wine to be shared during the holidays or celebratory moments. 🎉

Here is the Domaine Serene, Evenstad Reserve, Willamette Valley, Vintage 2017, ABV 14.4%. It has a strong structure, and balance, backed by high acidity, medium tannins, high alcohol, and vibrant fruit aromas such as cherry, kirsch, and blackberry. It also offers complexity in aromas and flavors with not only red / black fruit, but also violet, licorice, clove, vanilla, cola, saddle leather, nutmeg, and forest floor notes. The finish lingers.👌👌👌👌

In 2015, the Evenstads made their dream a reality by purchasing Château de la Crée in Santenay, Burgundy, France, an estate that dates back to the 15th Century. 🇫🇷 Their story is inspiring and their wines are delicious. We hope to someday visit their estates in Willamette and Santenay.

Until then we will continue to enjoy their wines and remember their story, pioneering spirit, partnership, and pursuit of excellence in their craft. Cheers! ✨✨✨ — 4 years ago

with Deked1

Somm David T

Independent Sommelier/Wine Educator

9.5

So, many of you have not had the pleasure of having Dan’s wines. It is largely due to the fact he doesn’t have a US importer. He sells all his mid production level wines through his mailing list. That makes importing from his mailing list as restrictive as the import fees. They are equal to the price of the wines you order. Not something you’ll do. I didn’t. You need to find his wines on the secondary market to be cost effective.

We had the privilege of visiting his Cellar Door in the Spring of 2017. What a fantastic visit and walk of his Estate with him. The age of his Estate vines are 100 plus years old and their yield is less than a ton per acre which, does not make for a lot of wine but, instead a very concentrated wine.

Dan traveled to and worked in many of the key wine regions before settling in as Torbreck’s Winemaker and then marching to his own drum doing his own thing as “The Standish”, his way. No compromises.

The first thing you need to know about Dan’s wines is you can drink them early but, that would be a huge mistake. This 03 is sensational now but, is worthy of more cellaring. It has 10-20 years of life ahead of it...proper storage of course.

This is a second night wine for us and it is still big.

The nose reveals smokey; blackberries, black raspberries, black plum skin, black cherries, blueberries, mulberries/boysenberries, baked/poached strawberries & some raspberries, sweet tarriness, dark berry cola, black pepper, steeped tea, eucalyptus, mint, tree bark with sap, herbaceous, dry crushed rocks, nutmeg, clove, cinnamon, vanilla, moist, forest floor with dry leaves with withering; dark, red, purple flowers framed in violets & strong lavender.

The body is full, round, lush & ruby. The tannins are still big, round, tarry & meaty. The structure, tension, length & balance are just there & yet still not there. It is still a monster on day two. Smokey; blackberries, black raspberries, black plum skin, black cherries, blueberries, mulberries/boysenberries, baked/poached strawberries & some raspberries, sweet tarriness, grilled meats, dark berry cola, black pepper, steeped tea, eucalyptus, mint, tree bark with sap, herbaceous-sage & rosemary, used charcoal, graphite, dark spice with palate heat, burned ambers, incense, rubber toy, dry crushed rocks, moist clay & top soil, dry stone, nutmeg, clove, cinnamon, vanilla, moist, forest floor with dry leaves with withering; dark, red, purple flowers framed in violets & strong lavender. The acidity is round and a rushing river. The extremely long finish is, big, round, elegant, floral, well balanced, runs juicy to dry with persistence for days falling onto earthiness & dark spice on the long set.

Photos of, a plaque that hangs above my kitchen sink that speaks to me always, Dan Standish, his Cellar Door and surrounding buildings. — 5 years ago

Gil Krakowsky

9.3

Just a really enjoyable wine that is both hearty and even “ big” but still refreshing.
Clearly some Brett and some effervescent feel like may hint at VA, but I find both to be well integrated and enjoyable. A deep darker-side-of-red fruit profile: red and damson plum, dried red cherry, Black licorice, olive. Has a floral sense to it, and some exotic woody undertones as well earth - like a forest after the rain . A full bodied and almost lush wine that might recall the mouthfeel if a Napa cab, but with much more refreshing a acidity coming through - never the least bit cloying or overwrought. Simply a great wine with a broad food pairing potential. That said, I do wonder if it would taste dramatically different at the source. With zero sulphur amidst a long boat ride, life in distributor warehouses, a wine shop and ultimately my euro cave, whether the original intent is preserved in its entirety. Drinking fantastically but also wondering if peak drinking is 2-3 years ahead. Again, the sulphur thing... — 6 years ago

Steven Comfort

9.2

Wine snobs hate Beringer, but this is the bottling that is undeniably one of the most consistently excellent Napa Cabs. I've attended several blind tastings where this wine won... Heavy bodied, with layers of rich black fruit, plenty of oak - this wine has a long life ahead of it. — 6 years ago

Andrew Holod

National Sales Grapes of Spain

9.6

Beautiful color, with just the beginning of brick on the rim.
Aromas of tar, black currant leaf, dried black fruits. Still so youthful.
Actually this wine needs more time so show more complexity and has lots of life left. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

So, what do you have after a two-hour 2016 Bordeaux tasting marathon? Answer, a 2005 second wine from a very good vintage and what we recognize as a 1st Growth producer even though it’s not with a choice steak from Alexander’s Steakhouse.

This 05 Petit Cheval is not its little brother but, it’s a close relative.

The nose reveals, ripe, ruby; blackberries, dark cherries, black raspberries, stewed black plum, blackberries, plum and baked strawberries. Sweet tarry, anise, graphite, burnt charcoal, limestone minerals, wet clay, crushed dry rocks, touch of pepper, dark berry cola, herbaceous notes, pine sap, eucalyptus, bay leaf, steep black tea, dark red, withering flowers with violets.

The body is; full, round, ruby and lush. The tannins are well rounded with firmness. There is still one to decades of life ahead. The structure and tension are still a teenager. The length & balance just starting to live up to what it can be. Ripe, ruby; blackberries, dark cherries, black raspberries, stewed black plum, blackberries, plum, baked strawberries with creamy raspberries haunting the palate. Sweet tarry, anise, graphite, burnt charcoal, limestone minerals, wet clay, crushed dry rocks, touch of pepper, dark berry cola, dark chocolate, light caramel, liquid mocha, light medium spice, herbaceous notes, pine sap, eucalyptus, bay leaf, steep black tea, fresh tobacco, moist clay, dark rich turned earth, dark red, withering flowers with violets. Beautifully round acidity. The glorious, sexy, full, ripe, lush, elegant, extremely balanced finish is delicious and persistent for minutes.

Photos of, the 2016 UGC banner for the US, the old Chateau Cheval Blanc, their newer modern wine making facilities and my Bone in NY Strip with Wasabi Potato Purée. 😋 — 7 years ago

Jay Kline

9.2

Tasted alongside the 2015 vintage. Both wines were opened about eight hours in advanced and allowed to slow-ox at cellar temp (51°F). Comparatively, this was more open for business. Dark cherry, gym sock, dried herbs, leather, and tomato leaf on the nose. On the palate, dusty cherry fruit with black tea and dried herbs. Rustic. Quite an old school charmer! Towards the end of the bottle, this started to tighten back up a bit but it was still my favorite of the two vintages tonight. I expect this to enjoy a long life. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

All in at $50.

The nose shows; ruby, floral & candied fruits of; mulberries, gooseberries, ollallieberries, boysenberries blackberries, black raspberries, both plums, black cherries with raspberries hovering across the top. Grilled, savory meats, black pepper, dark spice, dark cola, dark chocolate, anise to black licorice, dark expresso grounds, sweet tarriness, older tobacco, very used leather, limestone minerals, crushed rocks, incense, ambers, dry tree sap, dry herbs-sage, bat leaf, eucalyptus notes, moist, forest floor, moist, grey clay with withering, fresh & candied florals that are; purple, dark, blue and red set in pronounced lavender & violets woven in.

The body is; full, lush, rich, round, juicy & velvety. It glides across the palate in total gorgeous elegance. The structure, tension, balance & length are at their high point with another 5-8 years of solid drinking with a few years beyond if you enjoy that later stage. I am one who doesn’t protest that part of the life cycle. The tannins are round, pulpy and are still meaty. Fruits are; ruby, touch jammy, floral & candied fruits of; mulberries, gooseberries, boysenberries, ollallieberries, blackberries, black raspberries, both plums, black cherries, blueberries with raspberries hovering across the top. Grilled, savory meats, black pepper, notes of Worcestershire sauce, dark combo of Indian & some Asian spices that bring heat, dark cola, dark chocolate, caramel, clove, nutmeg, vanilla, anise to black licorice, dark expresso grounds, sweet tarriness, older tobacco, oak barrel shaving dust, somewhat card toast, very used leather, limestone minerals, crushed rocks, incense, ambers, dry tree sap, dry herbs-sage, bay leaf, eucalyptus notes, moist, forest floor, moist, muddy, grey clay with withering, fresh & candied florals that are; purple, dark, blue and red set in pronounced lavender & violets woven in. The acidity is round & excellent. The finish is stunningly well knitted, balanced fruit & earth, elegant, gorgeous, that loads lush & juicy and falls on to deep spices persisting for days.

Photos of our April 2017 visit; the walk up to Two Hands, waterfall in their courtyard in the back, utility building & their stand up tasting bar right as you walk in.

Stunning example of what Australian Shiraz can be with the right patience.

1/9/21 — 5 years ago

Morgan Diamant

9.4

Old school Bordeaux with 12% ABV (if that). Still has surprising acidity/brightness and plenty of life left. Hits you with red cherry, black currant, black plum, mint, herbal, mushroom, earth, forest floor, tobacco, cedar, chocolate. Crazy long finish — 5 years ago

Dr. Owen Bargreen

9.5

Made by superstar winemaker, Randy Dunn, of Dunn Vineyards, the 2017 ‘Feather’ by Long Shadows is a masterful effort from this exciting warmer vintage in Washington. Once on the nose there is a lovely round core of toasty oak that wraps around the rich dark fruits, sagebrush and chocolate fudge aromatics that all meld in the glass. The palate is silky smooth, revealing a round and generous mouthfeel. The seamless effect created mid-palate is utterly fantastic. Black currants and blackberry cordial dance with shades of Black Forest Cake and espresso bean on this highly complex palate. This finishes long with dark fruits and a beam of minerality. While enticing to savor now, the 2017 ‘Feather’ will have a long life ahead of it. If enjoying in its youth, be sure to afford a two hour decant prior to enjoying. Drink 2021-2040- 95 — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

The BV Tapestry doesn’t show its real self and value until it approaches 20 years. When you open these inside 10 years, it’s an average to very good wine depending on vintage. I’ve said it many times, you simply can’t get this kind of elegance and flat gorgeous complexity with any amount of decanting. You cannot fake or cheat long bottle evolution.

The one quality I get from this bottling at this age is Cognac with deep caramel flavors.

The nose reveals, dark currants, deep blackberries, dark liqueur cherries, baked, black plum, black raspberries, blueberries, baked rhubarb pie, poached strawberries, anise, heavily steeped tea, limestone minerals, dry, crushed, rock powder, sweet tarriness, soft leather, hints of graphite, dry twig, salted caramel, Cognac, herbaceous notes-bay leaf, dark, rich, turned earth, hints of mushroom, hints of; vanillin, clove, nutmeg, understated, medium, dark spice, saline, peppercorns, dark, red, fresh & withering florals with fields of violets and lavender. Floral heaven and then some!

The body is round & full. The mouthfeel is gorgeously sexy. The tannins are round, soft but, still show some teeth & tarriness. The structure, tension, length and balance are exquisite and still has at least 5 years of life ahead. It’s magnificently on the other side of its peak. Dark currants, deep blackberries, dark liqueur cherries, baked, black plum, black raspberries, blueberries, baked rhubarb pie with golden crust, poached strawberries, kirsch cherries, figs, prunes, dates, anise, heavily steeped tea, limestone minerals, dry, crushed, rock powder, sweet tarriness, soft leather, hints of graphite, dry twig, salted caramel, dark chocolate, Cognac, herbaceous notes-bay leaf, dark, rich, turned earth, hints of mushroom, hints of; vanillin, clove, nutmeg, understated, medium, deep, dark spice with shades of palate heat, saline, peppercorns, dark, red, fresh & withering florals with fields of violets and lavender. The acidity is flat out perfect. The long finish is; extremely well balanced fruit & earth, elegant, gorgeous, sexy, silky, ripe, lush, captivates the whole body, persists until you go to bed and even intrudes on your dreams.

While 94, no ordinary 94 with its age, complexity & beauty. It’s a WOW wine that rocks your mind, body & soul if you are deeply passionate about wine as I am. You want to slowly sip this all night.

Photos of, all the amazing scenery in and around BV...a Napa pioneer & legend. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

First, let me say the 07 Bordeaux vintage was largely frowned upon by professional critics. When I tasted it upon release, I had some doubts. However, I have said many times, in all difficult vintages anywhere, there are still producers that made good wine. Especially, if you give them time to evolve in bottle. This 07 has blossomed with 10 years in bottle and an absolutely perfect steak wine.

The nose reveals; smoldering ambers, dry crushed rocks, limestone minerals, ripe blackberries, black cherries, black raspberries, baked strawberries, black plum, floral blueberries, dark fruit liqueur, leather, cedar to saddle-wood, dark rich soils, stones, anise, graphite, old cigar with ash, hints of mushroom, steeped tea, fresh & withering red & dark floral bouquet.

The body is beautiful with; rich, round, velvety, smooth, tarry tannins. This 07 Poujeaux is in top form with plenty of life left ahead...another 7-10years easily. The structure, tension, length and balance are nicely knitted together. It glides effortlessly over the palate. A combination of dark currants & cassis. Ripe blackberries, black cherries, black raspberries, bright cherries, baked strawberries, black plum, floral blueberries, dark fruit liqueur, dark chocolate, mocha bar, vanilla, clove, dark spice, leather, cedar to saddle-wood, dark rich soils, stones, smoldering ambers, dry crushed rocks, dry clay, limestone minerals, dry brush, anise, graphite, old cigar with ash, touch of pepper, hints of mushroom, steeped tea, beautifully, fragrant, violets, lavender, fresh & withering red & dark floral bouquet. The acidity is nicely balanced in the wine. The finish without the steak shows dusty, grainy tannins, good balance in fruit & earth, elegant, ripe fruit and persistent on the palate.

Photos of, the unassuming Chateau Poujeaux by Bordeaux standards, the rootstock & soil structure of the Poujeaux terroir, Cellar with concrete tanks & large oak vats and a wide shot of the Estate.

Producer history and notes...Chateau Poujeaux’s history can be traced back to the 16th Century. At that time, the owner of Chateau Latour, Gaston De L’Isle, owned the estate. Over the centuries, Chateau Poujeaux, like numerous Bordeaux estates has been the property of a multitude of owners.

In fact, the owner of Chateau Beychevelle Marquis François Etienne de Brassier was one of owners. Over the centuries, Chateau Poujeaux was bought, sold, split up and divided. It was not until 1921, when the Theil family became the owners of the property that all the previously divided sections were brought back together again.

The modern era for Chateau Poujeaux began more recently. It started in 2008, when Jean Theil sold Chateau Poujeaux to the Cuvelier family, who were already owners of Clos Fourtet in St. Emilion. Once the Cuvelier family purchased, Mathieu Cuvelier took charge and things changed for the better.

The winemaking facilities were modernized and the farming technique used in the vineyards of Chateau Poujeaux were also changed.

They reduced yields and began picking later, giving them riper fruit. They also moved to an organic vineyard management approach and are looking at biodynamic farming as well. All of this work in the vineyards have helped push the wine quality of the estate. You only need to open and taste some their newer vintages. You’ll notice the improvement in fruit quality and the winemaking practices.

The 68 hectare Moulis vineyard of Chateau Poujeaux is planted to 50% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc and 5% Petit Verdot. The terroir is gravel based soils, typical of the area as show in the above photo. The average age of the vines is close to 35 years, although some vines are older.

The debut vintage under the Cuvelier family was the 2008. At Chateau Poujeaux, they are practicing serious vineyard management with the help of Stéphane Derenoncourt, who works with numerous Bordeaux Winemakers on both banks, including the Cuvelier’s property in St. Emilion, Clos Fourtet.

Chateau Poujeaux, fruit is whole berry fermented in a combination of small stainless steel vats, oak barrels and cement tanks with a 25-day cuvaison. Chateau Poujeaux is aged in about 40% new, French oak barrels for an average of 12 months. On average, Chateau Poujeaux produces close to 25,000 cases per year. — 7 years ago