Infamous Brewing Company

Mother Goose Wines

The Infamous Goose Sauvignon Blanc

Well balanced - little more floral — a month ago

Domaine Michel Girard et Fils

Sancerre Rouge Pinot Noir 2020

Trying the infamous Cheetos and Sancerre from Vanessa Price and it was as amazing as she described — 3 years ago

The Eyrie Vineyards

Dundee Hills Pinot Gris 2018

A floral forward nose leads to over ripe citrus and under ripe tropical fruit. As it opens up it shows heft and complexity in terms of parmesan rind and white peach fuzz. Just a bit of white mushroom rounds out this exquisitely expressive example of pinot gris from the infamous winery that brought the grape to the states. — 4 years ago

Iwan, Skip and 11 others liked this

Domaine des Lambrays

Clos des Lambrays Grand Cru Pinot Noir 2005

The infamous 2005 vintage. A vintage that will yield terrific wines but often are still, today, closed and ungiving. This 05 Lambrays is a huge wine with serious structure. It did open up nicely after a lengthy decant. Shows intensity, richness, high acidity and a backbone of power. Ripe black and blue fruits, a bouquet of red flowers, minerals, hints of roasted herbs and sous bois. Tannins remain firm. Lots of midpalate depth and a long and concentrated finish. 05’s are for the grandchildren. — 4 years ago

Ryan, David and 4 others liked this

Château Léoville Poyferré

Saint Julien Red Bordeaux Blend 2003

Delectable Wine
9.1

The 2003 Léoville-Poyferré has always been one of this infamous vintage’s success stories. Perhaps in recent years it has lost some of its vigour on the nose with black plum, brown spices, leather and that light Bovril aroma, but there is better delineation than many others. The palate is medium-bodied with supple tannins and quite savoury. It is beginning to show some dryness and little monotony on the finish. I wonder whether its best days are behind it? Still a very decent showing however. Tasted at the Léoville-Poyferré vertical at the château with Sara Lecompte Cuvelier. (Neal Martin, Vinous, September 2022)
— 2 years ago

F. & V. Pugibet Family Vignerons

Infamous Gold Cabernet Blanc

Surprisingly good. A viscous mouth feel as if it should be sugary even though it is not. Notes of lemon peel thoug out. Think if a wine was trying to be limoncello — 3 years ago

Driftwood Brewery

Raised by Wolves Brett IPA

From the makers of the infamous Fat tug IPA another stellar beer. Lingering juicy hops is perfect summer IPA — 5 years ago

P liked this
P A

P A

@Leonard Huot Leonard Driftwood is absolutely one of BC’s best Brewing companies and Fat Tug is one of the very best IPAs period. I will have to give this one a try Cheers 🍻🇨🇦

Château Ducru-Beaucaillou

Saint-Julien Red Bordeaux Blend 2003

Delectable Wine
9.3

The 2003 Ducru-Beaucaillou, picked 15-25 September and matured in 90% new oak, has a ripe and opulent bouquet with lavish black fruit, fresh fig, dates and a touch of liquorice, though here is no sense of over-maturity here. It is fresher than a lot of ‘03s that I have recently tasted. The palate is well balanced with supple, rounded tannins. There is a real candied essence to this Ducru-Beaucaillou, with quite a pronounced liquorice finish that you want to go back to. This is ageing well - one of the better wines of this infamous growing season. Tasted at the Ducru Beaucaillou vertical at the château. (Neal Martin, Vinous, July 2022)
— 2 years ago

Gibson Wines

Australian Old Vine Collection Barossa Shiraz 2005

This was a blast from the old Grateful Palate days; one of those producers, in that somewhat infamous book, that flew under the radar. Rob Gibson, a self described “dirt man”, made his name at Penfolds where he spent over two decades, which culminated with him leading the viticultural team that identified the best Shiraz for Grange. With his experience and knowledge, he has a knack for knowing where all the best sites are and it’s from these vines that his Old Vine Collection are made. This particular bottling uses fruit from some of the oldest Shiraz vines in Australia, planted in the 1860’s. Heck, even the “young” vines were planted in 1910! It’s almost needless to say that annual production is minuscule with only about 6 barrels made each year.

Popped and poured; consumed over two hours. The wine pours a deep ruby with medium+ viscosity and loads of sediment. On the nose, medium+ intensity with soft blue fruits, purple flowers, black pepper, sweet pipe tobacco, bacon fat, baking spices, and just a touch of eucalyptus. On the palate, there’s a bounty of blue and red fruits, some of them dried. There’s also blueberry pie, leather, tobacco, and baking spice. Tannin comes across medium and well integrated at this point. The acid is medium+ and gives the fruit the freshness and lift it needs. The finish is long, rich and velvety in texture. This is what I want out of an Australian Shiraz. I have two more bottles that I’m in no particular rush to drink but these are fabulous now and should be for at least another 5-10 years.
— 3 years ago

Daniel, Severn and 7 others liked this
Jay Kline

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@Peter Sultan sup! The food was a mix of protein. We had steak and pork chops IIRC. As for the no decant, that was more a function of circumstances and timing. I brought the bottle to someone else’s house and with dinner approaching and the wine smelling and tasting good on the pop and pour, I decided to just roll with it. That being said, it could be worth decanting and I would certainly consider in the future.
Peter Sultan

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It’s always refreshing to hear less precious handling of great wine— & man, that’s some great wine@Jay Kline !
Jay Kline

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@Peter Sultan i mean, at the end of the day, the purpose of wine is to enhance an experience and this did an outstanding job without pomp and circumstance. Yet, the juice rose to the occasion.