Nagib Nasr

9.1

I loved this wine. — 4 months ago

Lyndsey Wegner

9.0

Charcuterie brings out all the notes of fruit and flavors...opened again in honor of my Mom ❤ — 4 years ago

John B

9.5

I am a big fan of Chateauneuf-du-Pape, and every bottle I’ve enjoyed from Beaucastel has been a wonderful representation. However, this is my first time trying the Hommage as they can be hard to find and come at a significantly higher price-point. The Hommage, as the name states, is made in honor of Jacques Perrin and comes from the best vines on the property.

Our wine today is opaque medium ruby in color with pale ruby variation toward the edges of the glass. Slightly tight on the nose, we let this decant while my friend and I enjoyed a different bottle. Once the wine opened, the nose offered aromas of dusty pomegranate, graphite, sous bois, wet gravel, mushroom, and cigar ash. This is another wine I could smell all day. Since that’s not the main point of wine, the palate showcases notes of chewy cherry, red licorice, tobacco, soggy earth, and green underbrush. A beautiful bottle with plenty of gas left in the tank, this is full-bodied with moderately high acidity, fully integrated mild tannins, and a long finish that really made me wish we had more with my last sip. — 5 years ago

Shay A

9.5

Another Wednesday Wine Committee for the books, this one in honor of a former WWC member, with the wines donates from his cellar by his family. A wonderful tribute. Wines tasted blind as usual.

Just incredible. I guessed early ‘70s vintage port. So much life ahead. Baked blackberry pie, old graham cracker & cherry liqueur with a finish that hardly ends. Fantastic! — 6 years ago

with Dan, Will and 2 others

Shay A

9.2

My experience with South African red wines is limited, but I’ve enjoyed some Meerlust reds and a few other random bottles. I have to say, while this wasn’t a revelation, it is the best South African wine I’ve had to date.

This was a bottle opened blind for a few people. Oddly enough, there were similarities to this and a 2013 Almaviva…a burnt rubber/tire note on the nose alongside a vegetal/herbal pronounced note on the nose. Tangy/sour black cherries, red currant and red licorice too. Mostly red and black underripe fruit dominant. Even a bit of tar. This drinks like a chinon mixed with a lean vintage Bordeaux…the spice and vegetal flair is there next to the lightweight mid palate from a cooler Bordeaux vintage. A blend of five “noble varietals” in honor of Bordeaux, this was a unique wine that had people guessing from all over the world. After 1-2hrs of air from
bottle, it was balanced/integrated and ready to roll. I’d enjoy these sooner rather than later. — 3 years ago

Jeff D.

9.8

Enjoyed with Jennifer over dinner, a true honor! So good and loved the lingering finish...just all around delicious and special. Could cellar longer but why wait?! — 5 years ago

Sipping Fine Wine

9.0

Last ‘15, aged well! In the autumn of 1989, Jess Jackson acquired the Zellerbach winery and renamed it in honor of his late father, Jess Stonestreet Jackson. From higher elevation vineyards, golden straw with stone fruit aromas & floral tones. On the palate apple and pear flavors, buttery with layered spice, goid acidity balance supporting the French oak aging. Medium finish ending with citrus mineral chatacteristics. Very nice, drinking well now. — 6 years ago

Joe Estrada

9.5

A bid bold juicy wine!! — 4 years ago

Brett Vanderbrook

9.3

Back in May of 2014 Serge and Gaston Hochar came to New York City and led a tasting at my local wine store. I wasn’t familiar with their winery or family at the time, but I understood it was a big deal. At this tasting we got to try both red and white wines dating back to the 1970s. Serge was enigmatic and passionate, and it was one of the most unique wine experiences I’ve ever had. My girlfriend and I splurged and paid (at the time) the most we had ever spent on a bottle of wine for the 1999 flagship red. We had really liked the 1994, but it was beyond our price point, and we figured if we held onto the ‘99 for a few more years it might start to take on characteristics of the ‘94.

Tonight, almost 6 years later, while in week 3 of quarantine here in Brooklyn we decided it was time to get dressed up, make a fancy dinner and open that bottle. So we pan seared some duck breasts, oven roasted some asparagus, and made a celery root and potato purée.

In my brief experience with Serge, I learned he wasn’t much for tasting notes. He didn’t care to hear what the wine smelled or tasted like but more about the esoteric way it made you *feel.* So in honor of the late, great Serge Hochar I won’t tell you that the wine poured a translucent brick red or that its nose was an intoxicating perfume of red fruit, spices, leather, and barnyard. That it was still vibrant and bright on the palate with cherry and baking spice, and without even a whisper of tannins. Instead I’ll just tell you it made me feel not cooped up for a few hours. That I was actually sitting down in a restaurant and enjoying a meal and conversation with my partner, and not locked down for the foreseeable future. It made us feel normal again, at least for one meal. — 5 years ago

with Raina

jesus g

Hospitality Schramsberg Vineyards

10

In honor of our dear friend Charles, greatest Chefs I’ve had the pleasure of sitting with over a cigarette and a couple good meals to discuss preparation and cooking fish at a high level — 6 years ago