Somm David T

Independent Sommelier/Wine Educator

9.1

I purchased this one in futures, likely in spring of 06 & delivered in late 07 to Spring of 08. Parked in my storage since then.

As it was then, 2005 was a grand vintage as acclaimed by critics. So, that is when you buy some fringe producers. Buy 2nd Bordeaux wines from excellent producers to fringe regions/producers. More often than not, you’ll find really good value as is the case here. $20 on release I think.

Long coravined two separate glasses.

The nose shows a touch of v/a, but nothing offensive. Mostly…it is good old fashion Bordeaux funkiness. There is mushrooms, soft cedar, blackberries, dark cherries, black plum skin, black raspberries, poached strawberries, mid berry cola, anise to licorice, graphite, tobacco, sandalwood, steeped tea, forest florals that are dark and in a violet frame.

The palate shows no sign of being tired. The fruits still fresh, lush, round & ripe; brambly blackberries, blackberries, black plum skin, poached strawberries, raspberry hues, noticeable, moist, grey, volcanic clay, some chocolate pudding, (it is Saint Emilionish), mid berry cola/licorice, dry tobacco, lead pencil, volcanic ash, dry top soils/crushed limestone, dark spice with mid intensity, some black pepper notes, soft, even layered baking spices-clove, hints of nutmeg & cinnamon, understated vanillin, moist herb notes, dark, rich, earth w/ dry leaves, dark, fresh & withering flowers/red roses, rainfall acidity, balance for days, excellent tension-structure-length with en elegant, round finish that lasts 90 seconds and falls on clay & gentle spice.

If stored as I have, will hold a few more yrs and last another 7-8 yrs. You could make a case for 92 here.

Now some history on a producer likely many have not heard of/embraced. From their site:

This Flemish wine merchant family invested since 1924 in the Pomerol vineyard of Vieux Château Certan and in 1920 with Troplong Mondot in Saint-Emilion (sold in 1935).

The following generation, in 1946, George and Monica Thienpont, coming from their natal Flanders, moved into Puygueraud, restored the XVth Century chateau. After a long pause in polyculture, undertook the reconstruction of the vineyard whereby the first vintage would see the day in 1983.

In 1981, Nicolas Thienpont, with his father, engaged in the transition between a production oriented viticulture to one of excellence. Since 1983, the first vintage year mark, this approach has continued.

Since 2009, Nicolas and his son Cyrille Thienpont, have worked hand-in-hand for the crafting of this wine that over the last 30 years has become the flagship of the Francs Côtes-de-Bordeaux appellation and a veritable jewel of Bordeaux.

Photos of; Chateau Puygueraud, Director-Owner Cyrille Thienpont.

#DSLounge — 5 days ago

Somm David T

Independent Sommelier/Wine Educator

9.9

I have written notes on 4 bottles of the 97 Jones Family Cabernet. This is the most perfect.

I have had all the Napa Cult Cabernets. None have ever rocked my palate/whole body the way this 97 Jones has done.

This is sadly my last bottle. I think it has finally hit its precipice. So, enjoy. If there are others that appear on the secondary markets, you’ll have to out dual/bid me.

I could write more notes but my previous ones will still apply plus. I am simply going to enjoy near perfection w/o further notes. Cheers! 🍷

Coravined bottle from last weekend relaid in storage. If I had a long enough thin tongue, I’d lick the inside of the bottle. 🤔😂 😋

#TheTwoHourSteak — 19 days ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I’ve had a number of PC 96’s over time, none quite this good. The fill line & cork perfect. Very little sediment. Some bottle neck tannin burn. For me, Pontet Canet didn’t really hit its consistent, quality stride until 2005. Doesn’t mean they didn’t make a few beauties before then. Pontet Canet is proof that the 1855 Bordeaux Classification needs to be redone. Unlikely it will in my lifetime.

This 96 maybe just short of its precipice. Stylistically a little better than 94.

The nose reminds me of everything I love about older Bordeaux. Dark core of currants/cassis. Ripe, floral; blackberries, dark, baked cherries, sweet, black plum, poached/strawberries, raspberries, hints of baked rhubarb & blueberries, mixed berry cola. Sweet forest floor w/ leaves, sweet mushrooms, sweet led pencil shavings, steeped tea w/ hints of fruit, charcoal, dry tobacco/leather, some dry herbs, withering dark, red flowers, red roses with violets.

The palate is also everything I love about older Bordeaux. Dark core of currants/cassis. Ripe, floral; blackberries, dark, baked cherries, sweet, black plum, poached/strawberries, raspberries, hints of baked rhubarb & blueberries, mixed berry cola/red vines. Everything I understood the first time standing in the estate vineyard of Pichon Baron. Tasting limestone, dry river stone, dark, rich soils with dry leaves, dry stems. In fact, I’ve tasted vineyards soils everywhere I have been in every world wine region. Basically, everywhere in the wine world that has reliance. Many multiple times. Sweet graphite, steeped tea w/ hints of dark fruit, understated, layered baking spices-clove, nutmeg, cinnamon and vanillin, dark cocoa, dark exotic spices, some anise to black licorice, charcoal, dry tobacco with ash/leather, some dry herbs-safe/bay leaf, limestone, dry river stone, dry crushed rocks, dark, rich, earth with dry leaves, dry topsoils, dry stems, withering/dry dark, red flowers, red roses with violets, excellent, rainfall acidity with an extremely well balanced/structured/tensioned, great length and an elegant finish that lasts minutes and falls nicely on dry earth and dark spices.

A very, very slow roll with my Ribcap. Definitely better with the steak than on its own.

This bottle tells me this 96 has plenty of good drinking ahead, another 8-10 yrs+.

ABV is 13%. Disappointing it ever changed. — a month ago

Somm David T

Independent Sommelier/Wine Educator

9.0

Not the champagne I had in mind for tonight, but sometimes circumstances play their part.

This is pleasant enough. It will go well with my almond tart later.

The mouthfeel shows nice mousse, somewhat lively acidity, bruised golden/red/green apple to apple sauce, bruised pear, white citrus blend-grapefruit w/ pith leading, quince, touch of brown sugar, some yeastiness, baguette crust, graham cracker, volcanic minerals w/ clay, white spice, caramel notes, vanillin, sea spray, grippy, grainy chalk, sea fossils-oysters, limestone marl, withering lilies, spring flowers, nice acidity and a well balanced, good length, elegant finish that lasts nearly 90 second and lands on mid intensity minerals and spice.

Photos of; the champagne house of Veuve Clicqoit and the widow herself. You see her under the metal gage and plated over the cork.

#DSLounge — 5 days ago

Somm David T

Independent Sommelier/Wine Educator

9.5

For all things there is a first. The cork while twisting it out of the bottle snapped in half. I had to take the rest out with a cork screw.

I really enjoy their work. The quality is really good and for $99 in today’s champagne market if you buy it right, it’s still fairly priced. I’ve had much more expensive champagne with bigger brand names that aren’t this good. I’m enjoying this over some Krug N/V’s I’ve had.

Nice mousse, lively crisp acidity, bruised golden/red apple, bruised Bosc pear, lemon/lime pulp w/zest, some pineapple-mango, blood orange led citrus blend, grapefruit, ginger-ale, some yeastiness, baguette, graham cracker crust, white spice w/palate heat, grainy, grey volcanic minerals, limestone, hints of mint leaves, frothed cream, vanilla, caramel-light brown sugar notes, sea fossils, undertones of saline, withering yellow flowers/lilies, white-spring flowers with greens, jasmine, excellent acidity, well structured-toned-balanced and a fine elegant finish that lasts two-minutes and long sets beautifully on volcanics & spice.

Photos of; Gimonnet and Olivier and Didier Gimonnet. — 12 days ago

Somm David T

Independent Sommelier/Wine Educator

9.3

It has been a while since I’ve opened a Clemence. A favorite of mine & Sofia once upon a time. Still drink it, just not as often as I have moved to mostly Extra Brut. This is a Brut at 8g. Excellent Champagne & value at $44.99.

I believe there are only two resellers you can acquire it, one east coast & one west-K&L. You have to buy it pretty quickly once they get their container. It took several yrs building that relationship as Launois is careful about who they let resell their cuvées. In fact, it is even difficult to get in France. K&L has standing orders from some French citizens they ship back to France once they receive it. Kinda crazy.

The palate has nice mousse with lively acidity and micro oxygenation. Lime/lemon pulp w/ zest, stone fruits-white dominant, grapefruit w/ pith, bruised red/golden apples, Bosc pear, caramel, vanillin, some yeast, baguette crust, white spice, gritty, grey volcanics, chalky bits, limestone marl, oyster shells, yellow flowers/lilies, spring flowers with a little greens mixed in, very good acidy, well; made/balanced/tensioned with a smartly polished, elegant finish that lasts minutes and land on excellent minerality.

If you get to Champagne, visit. They have a huge museum of champagne/wine artifacts that date back to BC. My two pics do not show its enormity. They are about 35-40 minutes south of Reims.

They are the only producer I know of that places a rubber casket attached to the bottom of their corks. So, next to never do their cuvées have cork taint.

Enjoying it with the Jasper Hill Farms - Willoughby, buttery washed soft white cheese. Try with Rainbow Crisp crackers or warm baguette. Also, on apples with and w/o honey. — 19 days ago

Somm David T

Independent Sommelier/Wine Educator

9.2

The last of the Jasper Hill Champagne Washed Harbison-limited production. Enjoyed it last week with the 17 Jean-Paul & Benoit Droin Mountains Chablis, though I’d try with a coravined glass of 22 Domaine De La Galopiere. Good by not quite as good of a wine pairing as JPD.

The palate shows nice, thick viscosity & waxy paraffin. Sour to tart Meyer lemons, apricots, green & golden apples, lime zest, some light, overripe pineapple syrup, yellow peach, yellow melon, marmalade with fruit bits, heather honey, pronounce melted caramel, saline, grainy chalkiness, grey volcanics, sea fossils, hints of flint, notes of mint, mid tone white spice, limestone, dry crushed rock, dry river river stone, some lightly burnt sugar, yellow lilies/flowers, spring flower bouquet with greens, excellent, round acidity, very good; balance, structure, tension & length with an elegant, lush finish that lasts minutes and falls on caramel, honey and beautiful minerality. — a month ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I remember when the 2005 Pichon Lalande was reviewed by RP, 89. I saw that & said, you would have to get in the way of the 2005 Bordeaux vintage to be that sad. I still bought 6 at a bargain basement price. A very good idea post 20 yrs+. Both Pichon’s don’t have a modern day history of getting in the way of a good vintage.

I also bought this one. 18 yrs in bottle and still acending. This will hold 5 more yrs and will last another 10 yrs properly stored.

I have visited Bordeaux 11 times. This chateau visually is still my favorite. It was showing a picture of this chateau to Sofia that launched our first visit. Sofia loved it and we have stared at it multiple times on every visit.

It was in our visit in 2007, I stood in the estate vineyard, looked & tasted their soils. After doing so, I said, “I get it.” I understood everything about what I was tasting in Left Bank Bordeaux’s early in my wine journey.

Sofia and I had dinner w/ Christian Moueix not long after the 2005 vintage was hyped/released. She asked him, when did you know you had something special?” He said, “as soon as I tasted the fruit at harvest.”

Tonight, it shows that it is a close relative, a sibling to Pichon Longueville. Cork, perfect.

The nose shows; classic left bank traits. Ripe, dark, brooding fruits, bright, mid berries, red cola, leather, tobacco, sandalwood, leather, led pencil, dark rich earth, limestone, dry river stone, hint of mushrooms, dark, red, fresh & withering florals.

The fruits on the palate show everything outstanding from the 2005 growing season. Ripe, juicy, brilliant; dark currants, blackberries, black raspberries, black plum skin, black cherries, baked/poached strawberries & some hovering raspberries. Dark chocolate bar to pudding, red cola, anise, dark spices w/ palate heat, dark, rich earth w/ dry leaves, pronounced graphite, dry tobacco, leather, limestone, dry twig, dry river stone, moist clays, moist herbs, cedar to sandalwood, withering & dry, dark flowers, red roses, some lavender & violets, beautiful rainfall acidity, excellent; balance, tension, structure, length w/ an elegant finish that lasts minutes and lands on spice & earth.

13.4 ABV. Nice.

#TheTwoHourRibcap

This held up vacuumed sealed the same night, refrigerated & enjoyed exactly a week later. — 12 days ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have posted notes on many Williams Selyem Pinots, but only my second from their Calegari Vineyard.

I have claimed tirelessly that WS is one of the very top Ca Pinots Noir producers. However, they aren’t until they have this kind of age and older. When enjoyed young, they are good but not brilliant. Like now! It takes cellaring to get there.

I haven’t tasted any of the vintages since Domaine Faiveley bought and took over and started making them in June 2024. Although, they carried forward some of the WS staff as consultants. My hope is they won’t change the style drastically. They are a red burgundy producer and I enjoy their burgundies with the same age. So…🤞

2011 was critically acclaimed not good for Cabernets, but think they flushed out better with age than young. Pinots from 2011, for me, have never been an issue.

The nose is; dark to mid berry fruits, brambly, tree sap, grilled meats- pork, hint of smoke, moist herbs, cola & dark to red excellent florals.

The palate is ripe, lush, brambly dark fruits. There is a dark core of them surrounded by dry twig, dark chocolate & mocha powder. There is some velvety tannin profile here. Blackberries, black raspberries, black plum to pudding, black cherries, poached to slightly baked strawberries with pomegranate, blueberry hues with haunting raspberries. Shades of eucalyptus, tree sap, smoke, grilled meats, clove, nutmeg, cinnamon & vanillin, dark mid spices w/ some heat, anise crawling to black licorice, mid berry cola, warm, muddy, grey clay, limestone marl, volcanics, dry river stone, dry, crush rocks, dry top soil, tumble weed, dry tobacco w/ ash, soft, used leather, just a hint of lead pencil, iron pan, fresh to withering; dark, red, blue florals with violets and a touch of lavender, excellent, rainfall acidity with a well; knitted, made, balanced, nicely tensioned/structured, elegantly, perfectly polished finish that lasts ninety seconds to two-minutes landing on spice, clays and beautiful earthy minerals. — 19 days ago

Somm David T

Independent Sommelier/Wine Educator

9.0

A 375ml Brut I’ve had awhile. I drink primarily Extra Brut these days. While it is just over 8g dosage, it doesn’t seem as sweet as some other lower dosage Brut’s I’ve had here & there lately. Doesn’t mean I don’t wish it was less sweet.

Trying it with a little Companion Bakery-Light & Fluffy Sourdough. Sampling the Promontory Olive Oil I was gifted at the Winery Wednesday. I’ve had really good Olive Oil’s from/in Italy & Spain. Theirs holds it own nicely. Smooth with a perfect soft kick at the end. Poured a splash of Tondo Balsamic from Tuscany. Wonderful stuff.

The palate shows; green & golden apples, some yellow & white stone fruits, lime & lemon pulp w/ zest, green melon, kiwi & light green melon, the fruit bits in marmalade, honey notes, soft caramel, vanillin, ginger ale, hints of mint, yeasty note to baguette crust, grey volcanics, white spice, nice chalkiness with tiny bits, limestone, sea spray/fossils, yellow flowers/lilies, spring flowers with greens, well balanced/knitted with a round, elegant, polished finish that lasts 90 seconds that lands on mid intensity spice & minerals.

Blend of 2019-20. Disgorged 12/22. — a month ago