I was going to get the 2009 Domaine Leroy Bourgogne but, that turned out to pretty much vinegar. Not our bottle. You have to order wine from the Nepenthe menu with restaurants suffering through lost Covid-19 business. We brought a 2010 Williams Selyem. That will have to wait for another day.
Bottle is delicious just starting to show some brickish on the edge of the glass. Not sure why I don’t see more of this producer on Delectable. They really do make some outstanding Pinot Noirs.
The nose reveals ripe & somewhat candied; black cherries, cranberries, pomegranate, strawberries, cherries, blueberries, blackberries, black raspberries with shades of rhubarb. Savory meats, light smoke, fresh tobacco notes, steeped fruit tea, limestone minerals, dry crush rocks, dark spice, cinnamon stick, nutmeg, clove, vanilla, mostly dry, dark, earth, red licorice/cola, cherry kirsch liqueur notes with fresh & withering; dark, red, blue, purple florals set in a field of violet & lavender.
The palate is, juicy, round, ripe and lush with nice viscosity. Ripe & somewhat candied; black cherries, cranberries, pomegranate, strawberries, cherries, blueberries, blackberries, black raspberries with shades of rhubarb. Savory meats, light smoke, fresh tobacco notes, steeped fruit tea, limestone minerals, dry crush rocks, dark spice with some pronounced heat, cinnamon stick, nutmeg, clove, vanilla, sage, mostly dry, dark, earth, dry top soil, underbrush, red licorice/cola, cherry kirsch liqueur notes with fresh & withering; dark, red, blue, purple florals set in a field of violet & lavender. The acidity is really nice...flowing like a cool gentle stream. The long finish is; round, sexy, well balanced fruit & earth, elegant, well polished and persist nicely ending with pronounced mid dark spice on the long set. — 4 years ago
Starting the long Labor Day weekend in Big Sur the right way with a little N/V Krug Grande Cuvée. @Nepenthe
Happy Labor Day weekend all! 🍾🥂
Noses reveals; heavy bruised red apple, Bosc pear, overripe pineapple, lemon meringue, tropical melons, lime zest, white spice, sea fossils, deep crisp chalkiness, grey volcanics, yeast & bread dough, nougat, baguette crust, limestone, caramel notes, cream, vanillin framed in yellow lilies, white & spring flowers & mixed greens.
The palate is, ripe, lush, fresh and lively. The mouthfeel all Krug beautiful. Bruised red & golden apple with hints of cider, Bosc pear, overripe pineapple, lemon meringue, tropical melons, white stone fruits, lime zest/candy, white spice, sea fossils, crisp chalkiness, grey volcanics, yeast & bread dough, nougat, baguette crust, limestone, caramel notes, cream, cream soda, vanillin framed in yellow lilies, spring flowers & mixed greens. The acidity is near perfect. The long, elegant, well knitted & balanced finish is gentle until the long set when you get a full presence of white spice and minerality that persists for minutes.
This bottle was composed around 2011 and is made from over 120 different wines that span over 10 years. It is 47% Pinot Noir, 36% Chardonnay & 17% Pinot Meunier. — 4 years ago
Muddy, ruddied and cloudy with an active head bubbling up from the belly. Fine pate for a barley; tall and well informed. Raisin, brown sugar and date commingle with brown banana and baked peach smells, fruitcake-box, nepenthe, and fig. The palate is chocolate and mocha with creamy coffee turning clove and nutmeg, dark brown sugar swirled with treacle, cinnamon, touches of candied mint ginger and maple sugar. #barleywine #freestate #freestatebrewing #lfk #lawrencekansas #oldbackus #oldbackusbarleywineale #ale #beer #bier #biere #birra #abv #2016beer #KSbeer
— 5 years ago
Tried having this yesterday but, couldn’t bring it in to Nepenthe per usual due to their heavy Covid-19 business loses. Totally understandable. But, as Phil Collins sang, “Tonight’s The Night!”
The nose reveals dark, ruby, ripe & just a touch candied fruits of; blackberries, dark cherries, black raspberries, spiced plum, blue fruits, poached strawberries, cherries with raspberries hovering the edges of the glass. Dark spice, clove, nutmeg, cinnamon, vanilla, mixed dark(er) berry cola, limestone/sandstone, touch of savory meats, light tobacco notes, soft woodiness, shades of licorice, light, fresh Provenance herbs, sage, whiffs of black pepper, tree bark w/ some sap, touch of damp, dark earth, top soil with brilliant fresh, candied; dark, red, blue florals framed in soft violets in a field of lavender.
The palate is; ripe, ruby, round and lush. The mouthfeel is gorgeous & sexy. Still showing some tarry, teethed tannins. The length, structure, balance & length have just arrived with another 8-10 years of good life ahead. Dark, ruby, ripe & just a touch candied fruits of; blackberries, dark cherries, black raspberries, spiced plum, incredible blue fruits, poached strawberries, cherries with classically perfect Williams Selyem raspberries . Dark spice, clove, nutmeg, cinnamon, vanilla, mixed dark berry cola, steeped fruit tea, used coffee grounds, some dark chocolate, limestone/sandstone, touch of savory meats, light tobacco notes, wood shaving dust, shades of licorice, light, fresh Provenance herbs, sage, mint, whiffs of black pepper, tree bark w/ some sap, touch of damp, dark earth, top soil with brilliant fresh, candied; dark, red, blue florals framed in soft violets in a field of lavender. The acidity is round, voluptuous and perfect. The ripe, ruby, lush, well, knitted, balanced fruit & earth and polished long finish is glorious and persists endlessly into soft, dark spice with just the right amount of gentle heat.
Williams Selyem Pinots really start to be special at the 10 years plus.
This will continue to improve over the next 3-4 years and start a slow decline.
Also, appreciate they kept the ABV under 14%.
Photos of, Williams Selyem Winery & Tasting Room, designer barrel rack, tasting area where we tasted and one of their rolling hillside vineyards. — 4 years ago
Gift from Laura Dal Santo. 2014 vintage. Very fresh/green. — 6 years ago
Joseph Barsky
Non vintage rose. At Nepenthe, Big Sur, CA. Lovely wine and views. — 3 years ago