Wine Director and Sommelier, Charlie Palmer's Dry Creek Kitchen
Beautiful balance of freshness and richness from the organically farmed Don Miguel vineyard. By the glass at DCK. — 10 years ago
Directly from the cellar of Jeanne-Marie served at her table with a home-cooked meal. Very special wine, place and people. — 10 years ago
"That is why I make wine… it is the method I know for making me feel what I am: instinctually an animal.” Allessandro Dettori — 10 years ago
Crunchy red fruits+earth+mineral. Well done. — 10 years ago
From a biodynamic vineyard, 100 percent whole cluster. Beautifully balanced in all ways, fruit, tannin, earth, acidity. Nicolas nails it. Tasted in his cellar in Santenay. — 10 years ago
My first Saint-Bris, the only Bourgogne appellation that makes exclusively Sauvignon. — 10 years ago
Courtney had this 10 years ago
A tapenade of black olives and gravel; violets and cocoa- dusted almonds — 10 years ago
Deep, brooding subsoil-like minerality; earth from the Jurassic period; all umami -- not a fruit descriptor to be found. A serious wine on a rainy night. 2011 — 10 years ago
Courtney Humiston
Sommelier Charlie Palmer's Dry Creek Kitchen, Freelance Wine Writer
Courtney had this 10 years ago