Somm David T

Independent Sommelier/Wine Educator

9.1

I’ve had this vintage several times over the last few yrs. I had it two yrs ago w/ Andy Beckstoffer & Tor Kenward. This is the weakest link I’ve had. It simply lacked the proper storage of the previous bottles I’ve had.

The color is still dark and the fruit is still intact. But this bottle has just started its plum, date, dark raisin and fig stage. Let me say again…just.

This is 13% ABV…love it. As I do with many 80’s Napa & Bordeaux’s. It does get better with each coldish coravined sip.

The tannins are well resolved and there is complete integration & evolution. Ripe, juicy; blackberries, black raspberries, dark cherries, dark spiced strawberries & circling raspberries. Potpourri, baking spice delight-soft clove, nutmeg, cinnamon stick & vanilla, understated caramel, dark chocolate baking bar to chocolate pudding, milk chocolate, moist herbs, hints of mushrooms, saline, dry soil/limestone powder, forest floor with leaves, used tobacco & leather, gentle graphite, moist clay, dark spice w/ mid palate heat, withering dark, red flowers, violets & lavender, round, rainfall acidity with a well balanced, elegant finish that lasts 90 seconds and long sets on earth & spices. — 2 days ago

Somm David T

Independent Sommelier/Wine Educator

9.5

When something is sooooooo good, you go back and bring in your own bottle.

This is drinking beautifully, but would be even better in 5yrs.

This started with a caramel front. After a hour decant…it’s evenly balanced fruit, florals & spice/earth. It is now elegance refined with spice and roses from my backyard.

The best version of ripe; blackberries, black raspberries, both plums, strawberries, bright cherries, pomegranate & raspberries. Dry crushed rocks-top soil, cedar shavings, tobacco, old leather, mid berry cola, hints of graphite, charcoal, just a touch of moist herbs, some clove/nutmeg, a dab of olive tapenade, tree bark puree, the most insane red & pink roses, red florals, seriously perfect acidity, balance for months, mid tension, long length and elegance that most Tempranillo doesn’t give and long sets in dry soils.

Not your average Tempranillo with the right age. It is refined.

@KobeBeef511 Tokyo

If you find yourself in Tokyo, don’t miss it! They shave fresh Wasabi. — 12 days ago

Somm David T

Independent Sommelier/Wine Educator

9.3

This was good throughout dinner but really excelled for the Muscat Grape Sorbet. Generally not the biggest supporter of Sorbet, but theirs was outstanding as it was with the Dom.

@La Vista Fuji Kawaguchiko Kyotitsu Resort, Mt. Fuji. 9/12/26 — 15 days ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Have three of these and bought three more today at Costco for $39. So, I thought I’d Coravin one.

First taste from a glass a hour decanted, it is rather light on its feet and drinks easily for a young Italian. Bibi doesn’t push much new wood. I believe 1% new oak added per vintage.

If I remember correctly, Monica preferred the 21 and Bibi preferres the 20. I have both. So, we’ll see the difference. Bibi also prefers his ABV at 13%. This is 13.5. I prefer 12-13%.

It drinks closer to a Rosso than a 100% well toned Sangiovese.

It is round & rich. It lacks the punishing oak Italian reds are generally known. The fruits are elegant, ripe, dark, slightly sour cherries, blackberries, poached strawberries, orange peel, blueberry hues, some raisins, soft cedar, light, fresh tobacco leaf, under stated leather hardly used, sage, dry soils, dry rock powder, mid dark spices, red florals, red roses & violets, rainfall acidity, very well balanced/toned, mid structured with soft length and an elegant finish that lasts 60 seconds and lands on backing spices.

As good as it is tonight, better things will come in 2035+. — 2 days ago

Somm David T

Independent Sommelier/Wine Educator

9.3

This bottle is a different source than my previous post. This is loaded w/ mulberries, gooseberries and liquid violets. Experience tells me, this bottle didn’t have quite the storage of my last.

This has a dark core of currents, blackberries, black, raspberries, dark cherry liqueur, both plums, mulberries, gooseberries & raspberries, mid to dark berry cola, dark chocolate cake with fudge, anise to black licorice, nutmeg, clove, cinnamon stick, and vanillin, dark spice, oak barrel shavings, cigar box, used leather, lead pencil shavings, moist clays, dry soils, limestone, dry crushed, rocks, dark, withering flowers, violets, and lavender, nice acidity, a well balanced, nicely toned, elegant finish that lasts 90 seconds and falls on spice and dry earth.

It still has another 5-7 years of road ahead. I just don’t think 2012’s have the longevity of 2013 and 2014 etc..

A Charles Hendricks made wine. — 8 days ago

Somm David T

Independent Sommelier/Wine Educator

9.1

When you have good Chardonnay grapes from a cool climate and chalky soils, you make champagne.

@KobeBeef511 Tokyo — 13 days ago

Somm David T

Independent Sommelier/Wine Educator

9.4

This is a “Nature” Blanc de Blanc and bone dry. I used to not enjoy Nature’s so much not long ago. Then, I gravitated to EB’s and once that got put into gear, Nature’s came naturally

The first sip is delicious. It starts with bruised pear/red apple, married to a strong presence of volcanic minerals, bitty, gritty chalk/limestone and elevated white spice, tropical melons follow-yellow watermelon, not very ripe mango, some pineapple, white stone fruits, green apple follows & circles the above, graham cracker crust, vanillin, caramel, biscuits, sea spray to saline, sea fossils-oyster shells, dry river stone, yellow & white flowers set in greens, hints of jasmine, fruit blossoms, crisp acidity, incredibly well balanced/toned/structured, great length w/ a beautiful finish that lasts two-minutes and long sets on spice & minerals.

Beautiful Champagne that will benefit from 5 plus yrs of cellaring. — 2 days ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Sour cherries, plum, blackberries & baked strawberries, softened cedar, dry tobacco w/ ash, leather, dry crushed rocks, dry soil, dark spice box, anise, tarriness, more dark chocolate but some milk chocolate, caramel notes, withering dark & red flowers with dry red roses, nice acidity and still showing firm structure/tension, well balanced and plush 90 second finish.

Has another 7-10 yrs ahead.

@Bella Saratoga - dinner before “America” at the Mtn. Winery. — 7 days ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Beautiful ripe bright red to mid fruits, red florals & roses for days. Just the mellow-ist smooth, gentle spices, with a wire to wire elegant finish.

@KobeBeef511 Tokyo — 12 days ago

Somm David T

Independent Sommelier/Wine Educator

9.1

@Delectable this is the Macon Rouge.

For the “Duck Confit & Pumpkin in Pastry Balsamic Sauce, which was really good.

The fruit is brilliant/bright & floral for days…insanely beautiful! Plum, blackberry, black cherry, beautiful baking spice that are soft & yet pop a bit-cinnamon stick, nutmeg, clove, vanilla, barrel shavings, toast, light smoke, dark, rich, candied forest floor w/ leaves, red roses, candied florals, perfect acidity and and an amazing balanced, elegant finish that lasts a minute and long sets on the most delicate spice.

This is floral, wine candy with softest most delicate spices. I would enjoy trying this again in 5-8 yrs.

@La Vista Fuji Kawaguchiko Kyotitsu Resort, Mt. Fuji. 9/12/26 — 16 days ago