Paul Lehrner
Paul Jaboulet Aîné
Domaine de Thalabert Crozes-Hermitage Syrah 2015
Beautiful glass filling nose with flowers and tar followed by dark bramble, smoke, leather and liquorice. Pretty chewy tannines and a long finish. Wine got very divergent notes and ratings on ct but I am liking this a lot. No blockbuster over extracted powerhouse but freshness and complexity. Very glad to have 5 more. — a month ago
Paul Hobbs
Napa Valley Cabernet Sauvignon 2016
High expectations for this wine. Great vintage and great producer
Starts out dark and closed. Appears to need a lot of airtime. Into the decanter
2 hours later it’s paired with short ribs and the fattiness seems to bring out some better flavor and the dark flavors really complement the meat.
Post dinner this wine is beginning to show something but it’s still dark brooding and too tight.
I’m going to let the other bottles sit for a few years. I’ve found the more recent coombsville wines from 2019 and forward to me a lot more open and fruity. — 2 months ago
Paul Hobbs
CrossBarn Sonoma Coast Chardonnay
2023 vintage at Narcoossees’s with bucatini pasta and scallops. Really nice buttery wine. — 3 days ago
Kanonkop Estate
Paul Sauer Cabernet Sauvignon Blend 2019
Nice South African wine dinner Wednesday at Angelo’s Cabarita on Sydney Harbour
Eight wines served with typical South African food so pairings were important as food can be quite spicy (Kingfish Crudo, Peri Peri Chicken, Bunny Chow Lamb Curry, Boerewors, Rib Eye and Malta Pudding)
The 2019 Kanonkop Paul Sauer Bordeaux blend from Magnum was excellent as was 2021 Meerlust Bordeaux blend as well as the 2017 Kanonkop Pinotage from Magnum. Also interesting was 2007 cold fermented Nederberg Edelkeur with the pud.
Great night.
— 6 days ago
Paul Hobbs
CrossBarn Napa Valley Cabernet Sauvignon 2010
Heavy plum and blackberry currant on the nose, smooth and robust/full bodied finish. Excellent Napa Cab. — 11 days ago
Paul Bara
Réserve Brut Grand Cru Champagne Blend
Somm David T
Independent Sommelier/Wine Educator
Tasted from 1/2 bottle. They come in handy for dinner for two in many cases, but especially at a restaurant that allows corkage. Most do in California. It is even harder to find vintage champagne in 375ml’s.
The 2018 vintage was good to very good. You need to taste and or read up for its best offerings.
A note, I tasted at the Billecart-Salmon property in later October 2022 with Mathieu Roland-Billecart. As insightful as that was, he was asked other than Billecart Salmon champagnes, what was one of his favorite champagnes? His reply was surprisingly an older vintage Paul Bara he had recently. That’s a producer question that gets asked often. Normally generates a pause with some minor angst to answer.
The nose shows; lemon chiffon/meringue, bruised apple to slightly cider, bruised pear, yellow & white stone fruits, just ripe pineapple, orange citrus blend, lime pulp, tropical melons, whipped, white cream, white spice-ginger, yeasty bread dough, saline, crushed limestone pulp, crumbled chalk, sea fossils, white spring flowers set in yellow lilies.
The palate is round & soft. The mousse is delicate w/ micro oxidation. Ripe; lemon chiffon/meringue, white & yellow stone fruit, slightly bruised apple & Bosc pear, lime pulp, orange citrus rind, some tropical melons, cream, ginger white spice, yeasty bread dough, sea spray, saline, sea fossils, dry crumbled chalkiness, caramel notes, heather honey, warm perfectly toasted toast, graham cracker, nougat w/ nuts, yellow flowers set in a field of white spring flowers, excellent acidity with a nicely; balanced, structured, tensioned, polished finish that lasts a minute and falls on limestone laced with soft, dry, powdery chalkiness.
Photos of; the house of Paul Bara, chalky caves w/ riddling racks, old wood basket press & a vineyard picking party. — 6 days ago