Somm David T 
Pierre Meurgey
Les Grands Epenots Pommard 1er Cru Pinot Noir 2023
Bright, ripe berries, excellent red florals, delicate, beautiful earthiness, understated wood shavings, very good acidity with elegant & balance for days. — 6 days ago
Pierre-Yves Colin-Morey
Bourgogne Chardonnay 2018
Tasted a lot of 2023 burgundies last weekend. Thought I’d try a white with some age.
With aging white burgundy, sometimes it gives you a touch of v/a. This is on nose but not the palate. Believe it is v/a but there is some confusion with the scent of mushrooms. Thought it might be some burgundy cellar funk. But yes, some detectable v/a. Yet, it’s not entirely offensive.
The palate show excellent viscosity. It’s full & round. Golden-green apples, creamy lemons, some lime zest, both stone fruits, not so sweet pineapple syrup & kiwi notes, warm caramel, Brach’s butterscotch candy, gentle but thick honey, their is some unfortunate, faint wet cardboard that comes once it opens up, mushrooms, saline-sea foam, excellent, white spice, oyster fossils, touch of flintiness-gun powder, smooth chalky powder, wet limestone marl, some herbal notes, yellow lilies, white Spring florals set in greens, pleasant, round acidity with perfect balance, mid toned/structured, nicely knitted, elegant, rich finish that lasts 90 seconds and lands on spice, chalk and volcanic minerals on the long set.
Unfortunate about the minimal cardboard. I’d add a point, maybe two w/o it.
Photos of; PYCM and Pierre-Yves Colin the eldest son of Marc Colin. — 8 hours ago
Domaine Clos de la Chapelle
Vieilles Vignes Taillepieds Volnay 1er Cru Pinot Noir 2023
La Paulee’ San Francisco.
First, believe the hype that the 23 vintage is even better than the 2022. The fruits are insanely good. Many of the ones I had today seemingly have a restrained extraction quality about them.
Beautiful, ripe berries-cherries-strawberries-raspberries, amazing, bright, soft red florals, the gentlest of earthiness, grand acidity, balance & elegance for days. — 6 days ago
Domaine Clos de la Chapelle
Corton-Charlemagne Grand Cru Chardonnay 2023
This is pleasant but another producer that I feel that slightly under delivers the terroir. 92-93. Don’t get me wrong this is a good WB, just doesn’t live up to others in the same terroir. — 6 days ago
Meurgey-Croses
Pouilly Fuissé Chardonnay 2023
Nice, ripe, lemons, tropicals, simple and easy to crush on a warm day. — 6 days ago
Ruinart
Blanc de Blancs Brut Champagne Chardonnay
Been a minute since I’ve had Ruinart. Especially, a Blanc de blanc. From 375ml.
The mouthfeel, rich with soft mousse. Slightly bruised golden apple, touch of apple cider, yellow pear, ripe-juicy yellow peach, juicy pineapple, tropical melons, green caramel apple, brioche-baguette crust, frothy cream, soft, white spice, vanilla-vanillin, saline-sea spray, dry, volcanic minerals, dry limestone marl, crumbled-dry chalk, yellow flowers framed in white, spring flowers in greens, pleasant, soft acidity and well balanced, mid toned/structured, elegant finish that lasts nearly a minute and long sets on beautiful minerality. 91+
The top left cave picture tells you why no other region can replicate that kind/much chalkiness in wine. The roots swim it. For me, there is no real substitute. — 9 hours ago
Frédéric Magnien
Vieilles Vignes Chambolle-Musigny Pinot Noir 2010
Always finish the tasting with something older. This works.
It has hit just beyond its precipice. Older, not quite stewy; blackberries, black cherries, plum, sandalwood, dry twig-leaves, nice acidity-roundness and well balanced finish. — 6 days ago
Domaine Clos de la Chapelle
Clos de la Chapelle Volnay 1er Cru Pinot Noir 2023
Nice and in my wheelhouse. Beautiful red berries and spice. — 6 days ago
Pierre Meurgey
Corton-Charlemagne Grand Cru Chardonnay 2023
This is really nice but straight out of the ice. Nice viscosity, lemon lead, lime, green apple, nice honey, butterscotch notes, clean, soft, minerals, excellent acidity. Would like to have this again in 5-7 yrs. — 6 days ago
Somm David T
Independent Sommelier/Wine Educator
I have written a few times regarding my tale of Caymus & Caymus Classic. Their vintages post 2011 and their vintages pre 2011.
I have at event tastings that Caymus was pouring, encouraged their staff to talk with Chuck to make both Caymus & Caymus Classic. Recently, I emailed them to pass on my thoughts to Chuck asking him to make both. If you liked Caymus the way it was, I encourage you to do the same. There is a dwelling amount of older, well preserved Caymus Classic vintages. info@wagnerfamilyofwine.com should you be so inclined.
Their post 2011 Caymus Cabernets are picked at higher brix and syrupy sweet. I get why Chuck changed. Many like sweeter Cabernets that drink easy young. That is not my wheelhouse.
In my intermediate wine days, I aged and enjoyed many pre 2012 vintages. This perfect bottle bought on the secondary market at around $70 is extremely well stored. The cork when I cut the foil looked slightly depressed, when I pulled it with an Ah-so was next to new.
I enjoyed this with a Ribcap, not the best wine for that steak but, ok. This 07 is more filet or NY Strip.
The nose shows; a very dark core of sweet currants. Ripe-lush-blackberries, black cherries, the blackest of plum to pudding, black raspberries, poached/slightly baked strawberries, circling raspberries, anise to black licorice, woven baking spices-cinnamon, clove, nutmeg & vanilla, caramel, dark chocolate, mellow dark spices, sweet tarriness & dark earth, dry crush limestone, moist, grey volcanic clays, dry top soil, dry tobacco, some sweet graphite, steeped black tea & withering/candied, dark, red flowers framed in liquid violets/lavender.
This bottle now nearly 18 years in bottle has not faded. It is at its precipice and will hold a few yrs. 2007 a grand Napa vintage. Decanted a little over an hour and enjoyed over the next 90-120 minutes. With this experience, another hour in the decanter is even better.
M-M+ velvety, rounded, tannins. The palate is round, ripe, lush, ruby fruits of; dark core of sweet currants. Ripe-lush; blackberries, black cherries, the blackest of plum to pudding, stewed plum, black raspberries, poached/slightly baked strawberries, circling raspberries wiith notes of liqueur overtones, anise to black licorice, woven baking spices-cinnamon, clove, nutmeg & vanilla, caramel, dark chocolate, black licorice, dark berry cola, distinct dark, Caynus Classic spices w/ palate heat, herbaceous notes, sweet tarriness & dark earth, dry crush limestone/rock, moist, grey volcanic clays, dry top soil, dry river stone, charcoal, notes of menthol, dry tobacco, leather, dry oak barrel shavings, some sweet graphite, steeped black tea & withering/candied, dark, red flowers framed in liquid violets/lavender, perfect, round acidity with an incredibly; balanced, well knitted-toned-structured, elegantly/smartly polished finish that goes on and on and long sets on beautiful earth & spice.
94+ This experience is becoming rarer & rarer. — 6 hours ago