Daniel P. Drake

8.9

Thursday night on the precipice of another closed in weekend. Tonight I have opened the 2017 Domaine Les Grands Bois Les 3 Soeurs Côte du Rhóne. A blend of 65% Grenache, 30% Syrah and 5% Carignan.

On the nose I am getting heavy savory notes, cured meat, black raspberry, black cherry, bacon fat, black pepper, burnt caramel, clove, cinnamon a d smokey oak.

On the palate there is black cherry, black raspberry, savory notes, smokey herbal notes, black pepper, licorice, baking spice and dark soil.

This wine is full bodied with medium + acidity and medium to medium + fine tannins that leads right into a long dark brooding finish. This wine is still very young and needs time to fill out to show it's true self. We are starting to see a light at the end of the tunnel for this pandemic we have been going through. Please continue to stay safe and continued health. Nostrovia!🍷🍷🍷🍷 — 6 years ago

Cindee Atwood

9.8

Valentines Day dinner with Tim. — 6 years ago

Steven Beishuizen

8.9

Literally driving into their cellar in the Burgundy countryside through a tunnel in the side of the hill was an experience I won't forget. We did a nice underground tour of the operation and tried three or four of the wines. This one I found to be a very approachable style. I won't get into what it's not, which is tempting here. This is a sparkler that would be suitable for most any party. The focus is on the fruit here while still a dry style. I don't pick up much from the yeast, but for a dry, simple style at a reasonable price, this one's a winner! — 6 years ago

with Anita

Lee Pitofsky

9.3

Nose of smoked meat and bacon, rich mouth coating blackberries, red currant and a hint of cracked pepper on the palate — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Color has green & yellow hues. On the nose, spring flowers, lemon, lime, green apple, pineapple, sea spray and soft powdery chalkiness. On the palate, it's delicate, fresh, green apple, lime, lemon, pineapple, not fully ripened green melon, saline, powdery chalkiness, soft volcanic minerals, baguette, spring flowers, round acidity and a very rich, polished finish. Photos of; Bonnet Launois vineyards, Launois tunnel and shot of their large, extensive champagne museum. Veuve translates to Widow...Widow Clemens. Launios Champagnes are so good and perhaps the best value in all of Champagne — 8 years ago

Leslie McNamara

9.6

Lovely blend of zin, cab sauv, merlot, malbec & syrah. Wish we had purchased more when we visited the winery. Setenta- created for the founder's 70th birthday. — 10 years ago

Buddy Wilson

8.9

Great price for this merlot. Definitely not overwhelming, but very respectable for the price. — 10 years ago

Joe Hirsch

9.5

My light at the end of the tunnel after 14 hour day in the cellar. A wine of passion, finesse and rusticity with boundless energy after an hour open. — 11 years ago

Gene Harlow

9.1

This Argentinian blend is very young but I believe shows great potential. I really think it has 4-5 years to even be ready to start drinking. It is still tannic but nonetheless shows light at the end of the tunnel today. — 11 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

The days when non Special Select Caymus was truly Caymus Classic.

The nose reveals, baked and slightly stewed, ruby, fruits of; blackberries, black plum, black raspberries, dark cherries, boysenberries & blueberries over the top. Dark, melted chocolate bar, dark, Indian/Asian spices, dark fruit cola, clove, nutmeg, cinnamon, phat vanilla, caramel, steeped, dark fruit tea, leather, tobacco, graphite, anise to black licorice, black, rich earth, dry, crushed rocks, dry stones, limestone/sandstone minerals, hints of rubber toy with dark, purple, red, blue candies flowers framed in violets & lavender.

The body is; thick, round, rich, ruby & lush. The tannins are round, sweet tarry, chewy and just starting the growth of adolescent teeth. The structure, tension, length and balance are in a near perfect place. This 08 has another 7-10 years left depending on how you like them and store wine. Baked and slightly stewed, ruby, fruits of; blackberries, black plum, black raspberries, dark cherries, boysenberries, raspberries on the long open & blueberries over the top. Dark, melted chocolate bar, dark, Indian/Asian spices with deep palate heat, dark fruit cola, clove, nutmeg, cinnamon, phat vanilla, caramel, steeped, dark fruit tea, dry & fresh herbs. leather, tobacco, graphite, anise to black licorice, black, light peppery notes, grilled meats, rich earth, dry, crushed rocks, dry stones, limestone/sandstone minerals, hints of rubber toy with dark, purple, red, blue candies flowers framed in violets & lavender. The acidity is round, nicely executed & holds the ABV of the last decade nicely. The very long finish is; round, elegant, ruby, ripe fruits that are well balanced fruit & earth, polish for days and sunsets in dusty tannins with a deep spice end which, is why I love Caymus Classic so much.

This is my 2nd to my last bottle of Caymus Classic (😔) unless I go search for more. Just misses 94.

Note: My definition of Caymus Classic is defined by vintages up to 2011. After the 2011 vintage, they changed the style of the wine with longer fruit hang time which, translated to more sugar in the grapes & a much sweeter wine.

Photos of; Caymus tasting bar/room, Owner- Chuck Wagner, the winery & photo signage and their garden tunnel at their tasting room. — 6 years ago

Lyle Fass

Founder Fass Selections

9.6

Rocking Roussanne. The freshness on the palate of these micro cuvee St. Perays is just unreal. They drink like nothing else in the Rhone. If Pur Blanc is the Montrachet of the lineup then this is the Chevalier as this is an awesome elegant Roussanne. Like Grand Cru level. Stunning nose. So complex, yellow fruits, pear, mineral, tree bark, earthy, quince but so refined and clear. Amazingly clear actually. Yellow plum. The palate is masterful. Concentrated yet so elegant with such texture and just awesome balance. This is next level Roussanne made in tiny batches. What finish. Fruit is plum, yellow peach, mango, papaya, but so fresh and not vulgar. All class. Just nuts. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Is there anything better than Ribeye & Claret? From my perspective, no. This is the second wine from one of more prestigious Chateaus in St. Estephe. Bordeaux rule number 2, buy the hell out of good producers second wines in very good vintages, like 2005. You’ll get great wines at more affordable prices. Providing, you exercise patience; which is rule number 1. Decanted for 3 plus hours. On the nose, ripe; blackberries, dark cherries, black raspberries, baked strawberries, black plum & cherries pull up the rear. Incense, herbaceous character, anise, scorched dark earth, burnt ambers, anise, baking spices dominated by vanilla, black tea, black cherry cola, loamy dry soils, dry & fresh red florals with violets for days. It’s in a great phase with many years ahead. The body is full and round. The texture has you wanting more. It’s velvety and ripe. Tannins soft and powdery, around 65-70 resolved. The fruits are ripe & ruby...showing the excellence of the 05 vintage. Blackberries, dark cherries, black raspberries, baked strawberries, black plum & cherries pull up the rear. Incense, herbaceous character, anise, scorched dark earth, dry stones, leather, cigar with ash, burnt ambers, anise, baking spices dominated by vanilla, black tea, black cherry cola, loamy dry soils, dry & fresh red florals with violets for days. The acidity is dead on. The length, structure, length & balance is harmonizing like America on the album, “ Horse with No Name.” The long finish is; ruby, rich, elegant, round, beautiful and lasts a minute plus. Beautiful wine. 9.4 with the steak. 9.2 on its own. Photos of; Chateau Cos d’ Estournel, hosting/tasting area, private wine stock and barrel cellar. Producer notes and history...Chateau Cos d’Estournel has a long history in the appellation of St. Estephe. Louis Gaspard d’Estournel, gave his name to the estate after founding it in 1811. It only took a few years before Chateau Cos d’Estournel became famous with wine lovers and royalty all over the world. In the early days, the wines of Cos d’Estournel were not sold through the Negociant system. The owner preferred selling his wine directly to his customers. In fact, Chateau Cos d’Estournel was exported to numerous countries across the globe, with a large portion of the production being sold to India. It was that connection to India that inspired much of the unique, east Indian design we see at Cos d’Estournel today. Chateau Cos d’Estournel was one of the first Chateaus to bottle, label and sell their own wine. This practice continued until the death of Louis Gaspard d’Estournel in 1852. After his death, the estate was purchased by an owner that sold their wines on the Place de Bordeaux, using the negociant system. If the Chateau had not been selling their wines through the negociant system, it would never have been included in the 1855 Classification! Chateau Cos d’Estournel was sold to the Charmolue family, the owners of the neighboring Chateau Montrose. They continued to own the estate until 1917, when it was bought by Fernand Ginestet. The purchase was the next major step in the development of Cos d’Estournel. The next era in the development of Chateau Cos d’Estournel took place in 2000, when Chateau Cos d’Estournel was bought by Michel Reybier, who made his fortune in the food industry. Michel Reybier hired the son of Bruno Prats, Jean-Guillaume Prats to manage Cos d’Estournel. Things improved with the efforts of Jean-Guillaume Prats who helped design the most modern wine making facilities in the entire Bordeaux wine making appellation at the time. A complete renovation of Cos d’Estournel took place in the winemaking facilities and cellars. The wine making facilities are completely modern, using 100% gravity. On October 15, 2012, Jean Guillaume Prats announced he was leaving Chateau Cos d’Estournel to join LVMH. Jean Guillaume Prats was replaced by Aymeric de Gironde. Following the departure of Aymeric de Gironde in 2017, the owner, Michel Reybier took over managing the estate. In 2018, the estate released COS100, produced from their oldest Merlot vines that were 100 years of age. It was limited in production to a 100 Jeroboams, (3 litres) and 10 Balthazars (12 litres) and a few other sizes were produced from only 2 barrels of wine. The proceeds from COS100 go to the charity, Elephant Family, that is devoted to protecting and nurturing Asian elephants in their own, natural habitat. Cos d’Estournel’s new cellar is a joint reflection by the technical team, the architect Jean-Michel Wilmotte and Jean Guillaume Prats. It’s a marvel blend of simplicity and modern technology. Cos d’Estournel is unique to Bordeaux and the rest of world. What makes this special is that the cellars of Cos d’Estournel are entirely operated by gravity. There are no pumps of any kind to force the wine. The purpose is to allow a gentleness to the wine and improve its purity allowing for expression of their special terroir. It set a new benchmark for cellars not only in the Left Bank, but in all of Bordeaux. The new cellars at Chateau Cos d’Estournel include 72 isothermal cone shaped stainless steel vats. The vats are specifically designed for thermal inertia. The 72 vats have a wide range of capacities to correspond with the needs of each parcel of vines. The vats range in size from as small as 19 hectoliters all the way up to 115 hectolitres. 12 of the smaller vats that are designed to handle between 19 and 60 hectoliters that have two levels in each vat. In other words, this offers the technical equivalent of 24 separate vats. Each of the vats are double lined, which allows for more exact and temperature control. None of the vats use interior heat coils. Perhaps the most inventive part of the cellars is the four 100 hectoliter lift tanks or wine elevators that replace the pumps used in the traditional pumping over and racking off processes, which introduce air and often destabilize the marc. From the moment the grapes arrive, everything travels by the flow of gravity. Jean Guillaume Prats called this process a pumpless, pump over. What takes place is, the wine is released from the main vat where the skins remain. By gravity, the juice is then moved into smaller vats which are on wheels. These small vats are sent to the glass elevators where they are moved up one floor and returned back into the vat by gravity to cover the skins. At this point, the process is still unique to Chateau Cos d’Estournel. The wine production of Cos d’Estournel is labor intensive starting the moment the grapes enter their new facility. The berries travel through a tunnel that instantly lowers the temperature of the fruit to 3-5 degrees Celsius. This sudden chilling stops the loss of juice while also slowing oxidation. Next, the grapes are cold macerated at 7-9 degrees Celsius for about a week. Pump overs are done by gravity recycling. The juice from the top of the vat moves to the bottom of the vat entirely by gravity. The fermentation takes place at low temperatures to avoid over extraction or harsh tannins. The 91 hectare vineyard of Chateau Cos d’Estournel is planted to 65% Cabernet Sauvignon, 33% Merlot, 1% Cabernet Franc and 1% Petit Verdot. The vineyard is located close to the border of Pauillac and Saint Estephe at the southern tip of the Saint Estephe appellation. The vineyard has cultivated 84 hectares of vines. Even though the vineyard has been expanded over the years, the grape varietals planted here have remained consistent. The vineyard, located on the hill of Cos, has gentle elevations of up to 20 meters. On average, the vines are 35 years of age. However, the estate has very old Merlot vines as well, which date back more than 100 years. Part of the terroir is situated on the hill of Cos, which is at a high elevation for the Medoc at 20 meters. Cos d’Estournel is translated from old Gascon speech; which means the hill of pebbles. It describes the terroir along with clay, gravel, sand and limestone soil. However, there is a unique aspect to the soil at Cos d’Estournel, as you find more gravel and less clay here than you do at other neighboring vineyards. Because the fruit is grown close to the Atlantic ocean in a cool climate, Cos d’Estournel is often among the last of the properties in the Medoc to harvest. The vineyard is managed by teams and each team member is given 45,000 vines to look after. The vineyard, which is almost one large block, can be further divided into 72 separate parcels. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

The nose reveals slightly sour & bruised fruits. Bruised golden apple & pear, overripe pineapple, lemon meringue, green apple, lime zest/candy, melted, salted caramel, honeysuckle, white & yellow peach, brown butter, caramelized brown sugar, hints of mint, sea fossils, grey volcanics, whiff of white spice, vanillin, bread dough, yellow lilies, spring flowers with mixed floral greens.

The palate is rich, lush, round, a touch gluey & full. Nice mousse, micro-oxygenation, slightly sour & bruised fruits Bruised golden apple & pear, overripe pineapple, lemon meringue, green apple, lime zest/candy, melted, salted caramel, honeysuckle/honey comb, white & yellow peach, inside banana peel, brown butter, caramelized brown sugar, nougat, hints of mint, sea fossils, gritty, penetrating chalkiness, grey volcanics, some white spice with nice lighter heat, vanillin, bread dough, yellow lilies, spring flowers with mixed floral greens. Excellent acidy. The long, even, fresh, well balanced finish persists nicely and is delicious.

Nice bottle and well priced at $38 w/ deluxe gift box.

Photos of; House of Roederer, caves with A-Frames for the hand Riddlers, walk through tunnel and marquee Grand Cru vineyard. — 6 years ago

Matthew Cohen

9.5

Wow. A stunner.

Nose is fresh peach skin and apricot

Palate is light peach. Balanced but not overtly acidic. Not heavy. Delicious. There is something very elegant about this. A rare tropical wine that is clean but not blowsy or syrupy or unctuous or too much. Almost this sweet beauty on the finish.


As this opens the nose is a unique thing of beauty. Not peach. But peach flowers. A thing of beauty. Nose filling but so elegant. The barest hint of clove maybe gives some complexity. Some minerality comes out on the palate. Maybe some lemon zest. Great elegant texture. A mere kiss of a coating on the palate. Lingering spice.

Bought from fass selections. — 6 years ago

with Lyle

Kai Zilger

9.1

Love it excellent — 7 years ago

Miriam Brandt

9.6

A full bodied cab that presents sharply on the tip of the tongue and dances backward along the center as your tongue curls inward forming a tunnel in a gratifying fashion. The tail does not disappoint as it stays leaving a lasting satisfying feeling. Sour notes of member berries lace the edges of the sconce with a petering of plumbus at the finish. — 8 years ago

Lyle Fass

Founder Fass Selections

9.1

Nose is very tarry with dark berry fruit. Nice granitic stank as well. Very. A bit floral as well. Palate is juicy and complex. Really a ton of fruit but also a ton of mineral and rocks on the finish. Juicy and lithe a vast improvement over last time. Nice finish. — 9 years ago

Ezra Chomak

9.1

Bright sunshine. Lisa wants to drink this on the porch of our plantation overlooking the Spanish moss covered elms. Lemon, orange peel, stones. Living and vibrant. Great acid/fruit balance. Med+ length. ~chalky texture. Delicious now but good to age. — 10 years ago

Marc On

Writer Originalverkorkt, Lobenbergs Gute Weine

9.3

Beautiful nose with a strong dark fruit core. Alongside you can find cinnamon, underbrush, grilled herbs and a hint of meat. Appeals very young on the palate. Nice amont of fruit & acid left. Tannins are there but very soft. If you can get a well stored bottle this can age easily another 15-20 years imo. — 10 years ago

Steven Weisler

9.3

Firm for the first hour. Then an incipient roundness begins to emerge. You can see the light at the end of the tunnel... — 11 years ago