JKT

9.2

Dinner with the three brothers at #25 and it is still full of that yumminess — 7 months ago

Carlo Maria Rossotto

9.3

Lovely gin from Lebanon. Had it with Jerome and Marolla — 3 years ago

Raymond Pettola

10

Love this wine so smooth and you can also taste the bourbon. So good!! — 5 years ago

Marla Forgues-Kostis

9.3

I quite like this one — 6 years ago

David Kline

9.4

Beer battered, breadcrumbed, roasted chestnuts in an adumbrated rhubarb grotto swollen with overripe tart fruit. Scents can be deceptive, however, as the palate is round, but the tartness well-integrated into the prettiest pin cushion of citrus flower; Orange, limes and pomelo, stuffed with infinite strands of Brett-specifics of ginger, nutmeg and tea leaves dusted with nano-funk. Such a sensational marriage of unexpected harmonies. I suspect the raspberries sew it all together seamlessly. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

This is Gaston’s Special Club. What does it mean when a Champagne is labeled as Special Club?

The Special Club, or Club Trésors de Champagne, was originally founded in 1971 by 12 of the oldest families of the Champagne region. Since then, the club has grown to include 29 producers committed to excellence in all aspects of production. This exclusive membership is only open to Recoltant Manipulants (a French designation for a producer of grower Champagne). Champagnes must be produced, bottled and aged at the member’s estate. The Special Club Champagnes represent the tête de cuvée (a premier bottling often carrying a vintage date) selection for each member.

Special Club Champagne designation means they are only made in outstanding vintages from grapes harvested from member’s own vineyards. Each producer must submit his wine to two blind tastings panels of esteemed oenologists and wine professionals. The still wines (vins clairs) are tasted first and if approved may be bottled in the uniquely-shaped Special Club bottle before undergoing secondary fermentation.

After a minimum of three years aging on lees, the wines are tasted again for final approval.

On the nose; green apple, bruised Bosc pear, touch of golden apple, pineapple, cream soda, light citrus, sea shells/spray, brioche, gray volcanic minerals, soft chalk, spring flowers & citrus blossoms.

The palate is soft, delicate, subtly rich with micro oxygenation. Green apple, bruised Bosc pear, bruised golden apple, pineapple, cream soda, light citrus, sea shells/spray, brioche, gray volcanic minerals that have teeth and dig deep into your palate, soft powdery chalk, spring flowers & citrus blossoms.

Photos of; the house of Gaston Chiquet, cellar-hand hand riddling bottles, Owner/Winemaker Nicolas Chiquet inspecting bottles and one of their Grand Cru Vineyard.

Producer notes...Nicolas farms 23 heactares in the Valle de la Marne in the villages of Ay, Dizy, Hautvillers and Mareuil-sur-Ay. All of the fruit (including that which is used in the non-vintage cuvee) comes from premier and grand cru grapes. Nicolas does not employ any oak aging at Gaston Chiquet; he believes that concentration, fruit maturity and malolactic fermentation impart enough body and texture to make aging in barrel unnecessary.

The vineyards are planted to equal (forty percent each) parts chardonnay, pinot meunier and twenty percent are planted to pinot noir. Gaston-Chiquet. He also produces a vintage dated chardonnay from 5 parcels on the western side of the grand cru village of Ay. Usually recognized as a grand cru village for pinot noir, these vines of chardonnay were planted in Ay in the 1930s.

In 1919, two brothers, Fernand and Gaston Chiquet winemakers came together to create their house Chiquet Brothers. They were ‘pioneers’ in Champagne, the very first winemakers to take the initiative, bold at the time, to keep their grapes, turn them into Champagne and sell their own wine. Nicolas Chiquet planted his first vines in 1746, and since then eight generations have have managed their house. Gaston Chiquet registered the company in 1935 and expanded the property with land in Aÿ, Cumières and Hautvillers. Gaston Chiquet is best known for making the only blanc de blancs from the Pinot village of Aÿ. Aÿ was the big name in the area long before wines became sparkling, and many were the kings and popes who counted Vin d’Aÿ as their favorite wine. The vineyards slope down steeply to the village by the Marne River, and the best locations are just over the town, sheltered from the wind and with maximum exposure to the sun. — 8 years ago

Armin Figel

9.0

New wine from the Mostaf brothers, Ratskeller Heilbronn and Hotel Ludwig in Abstatt. A cheap Lemberger made at the world famos wineyard LEISS at Gelmersbach. The Lemberger visited a one, a three and a five year old oak cave. Try it! Perfect to a scablands dinner. — 9 years ago

John Rometty

9.8

Fantastic - 3 brothers JAC Pajakowski reserve was fantastic - very solid with a smooth finish — 10 years ago

Willem Boshoff

9.0

Younger but richer. Really easy to drink after two - three hours. — 10 years ago

Tree Kilpatrick

9.1

Boring label, but it’s fine. Fruit jams. Violets. Easy and ripe with plenty of light easy to enjoy style. It gets better as it goes. Delicious and lovely. Balanced and well made. — a year ago

Skip Smyser

9.2

Howell Mountain Zinfandel. Lovely winery In Sonoma making Napa Valley Wine. Interesting!!! — 5 years ago

Kristen Frascatore Pettola

10

Smooth, slightly sweet. Can taste the bourbon but not overpowering — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

If I am having an Allen Brothers Ribcap, I am also opening a good bottle of Bordeaux.

The 08 Bordeaux vintage goes down in the record books as good not great. This is not nearly as good as the 2000 I had a few years back...one of the few 10’s I’ve scored since starting to write notes. However, it does drink better earlier than 2000.

Ten years in bottle was just the right amount of time to check in on this 08. It will continue to improve over the next 5-7 years and hold another 8-10 years with proper storage.

With the first sip, it was elegant, refined and showing it is Latour’s close relative. My next thought was how good it will be with the Ribcap. Good on its own but, even better with steak.

It shows classic Bordeaux style. Just ripe fruits of; blackberries, black raspberries, plum, dark cherries, hints of blue & purple fruit. The tannins nicely round and velvety. The structure, tension, length & balance are just starting to hit their groove. Black licorice, black tea, stones, dry loamy topsoil, dark rich earth, less pencil shaving, soft leather, understated baking spices with withering; dark, red and blue florals. The acidity was nicely executed. The finish is; stunning, elegant and very well balanced with excellent persistence.

Photos of; Chateau Latour, iconic building that since in the middle of their Estate vines, barrel room and wide shot of their estate.

Side note. Having visited Latour three times, it has always been the most clean & pristine winemaking facilities I’ve seen in my many world wine region travels. You could eat off the floor. For me, they are the “King of Kings” in Cabernet. — 6 years ago

Christopher

9.0

Nice sweet refreshing red. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

There are certain occasions that call for Krug Rosé. So, HBTM! The bottle was corked in the summer of 2014. It’s a blend of 45 reserve wines with the oldest being from 2007 and the youngest 2002. This is why I think Champagne Makers are some of the most talented people making wine. They are constantly blending up to 100 plus wines to bring that bottle to bottle and year to year branded flavor of consistency. On the nose; red & pink spring flowers, cherries, strawberries, watermelon, black cherry, black raspberries, notes of blood orange citrus, baked bread, soft volcanic mineral and elegant chalkiness. The palate is always ridiculously delicate. Micro bubbles, silky rich texture with beautiful soft acidity. The palate fruits are similar to the nose; rich & ripe cherries, strawberries watermelon, black cherry, black raspberries, notes of blood orange citrus with hints of marmalade. Red & pink spring flowers, baguette crust, soft powdery minerals that give the palate a slight sting and super powdery chalkiness done just right. The finish is beautifully rich, textured, revealing itself in layers and lasts minutes. Photos of; Founder Joseph Krug, House of Krug, Winemaker Eric Lebel, Krug’s Clos du Mesnil, a small plot of 1.85 hectares of Chardonnay...one of the world’s greatest vineyards and their salon tasting room. Producer history & notes...Krug was founded by Joseph Krug in 1853. They are based in Reims, the main city in France’s Champagne region. It is one of the famous Champagne houses that formed part of the Grande Marques. Today the house is majority owned by the multinational conglomerate LVMH, which owns Moët Hennessy, Louis Vuitton S.A. and who’s wine producer portfolio includes other well known wine brands such as; Moët & Chandon, Veuve Clicquot, Château d'Yquem, Ruinart & Cheval Blanc, Dom Perignon and many others. Despite LVMH's majority ownership, the family is still actively involved in all the key decisions of the house but does not manage the day-to-day operations. Joseph Krug was born Johann-Joseph Krug, a butcher’s son, in Mainz, on the Rhine in 1800 when the city was part of the Napoleonic Empire. Having dispensed with the name Johann, he left Mainz in 1824 and in 1834 moved on to Paris. Germans were in demand in France as accountants and bookkeepers. So, Joseph joined Champagne Jacquesson in Châlons-sur-Marne. He spent eight years with Jacquesson. His work took him beyond accountancy. He went around Europe testing the market and assessing criticism from wine sellers and customers. He learned about composition and taste so that by 1840 he already seemed to have been blending Champagne for at least one other house. In 1841, he married Emma-Anne Jaunay. The daughter of a French hotelier based in London’s Leicester Square. The following year their son Paul Krug was born. In 1842 he moved to Reims and following a year later, Krug et Cie was founded with his partner, Hyppolite de Vivès. Joseph was fluent in French, English and German and even spoke some Russian, putting the company in position to exploit key overseas markets. Joseph died in 1866 and was succeeded by his son Paul Krug, who had been trained by his father to takeover. Joseph under the supervision of Paul, Krug was established as a Grande Marque. By the 1880s the prestige of Krug was acknowledged in the United Kingdom and became the primary overseas market for Champagne. In 1866, the House moved into Rue Coquebert, in Reims as it remains. After Paul’s death in 1910, he was succeeded by his son, Joseph Krug II. However, during World War I Joseph II was taken prisoner and his wife Jeanne played a key role in the House at a time when the Western Front divided the region between the Allies and the Germans. After the war, Joseph II’s slow recovery led to his nephew Jean Seydoux becoming joint manager in 1924. In that decade, the Krug 1926 and 1928 vintages were created, which have been considered by critics to be amongst the greatest Champagnes. Lawyer and wine writer Maurice Healey declared “Krug” the king of all Champagnes. Further, “that the 1928 Krug was the best wine made in the present century.” By the mid-1930s, Paul Krug II, the son of Joseph II, was active in the business and would become head of the House from 1959 to 1977. His father died in 1967, by which time he was, according to Patrick Forbes, “one of the most popular and respected figures in the Champagne district.” In 1962 Henri Krug, the son of Paul II, joined the management, as did his brother Remi three years later. Their arrival was followed by a series of innovations, including extensions in the range of Champagnes. In 1979, for the first time, a graduate winemaker joined the House. In January 1999, the House became part of LVMH and by 2007, the brothers, while remaining on the tasting committee, had stepped down from day-to-day responsibilities. In 2009 Olivier Krug, the son of Henri, became House Director. At harvest, Krug grapes are pressed close to their plots with the first juice kept for 24 hours in a vat prepared for the fermentation stage. The pressing from each plot is vinified separately. A pressing contains 4,000 kilos of grapes and yields 20.5 hectolitres of first juice (cuvée), which is poured into twelve oak casks chosen at random. Once fermentation is complete, the eleventh and twelfth casks are used to top up the other ten casks in order to protect the new wines from oxidation. For fifteen days, each cask is topped up with wine from the same plot. Krug uses small 205 liter oak casks tailor-made from trees that are more than two centuries old in the forests of Hautes Futaies in Central France. The average age of Krug oak casks is 20 years. They are retired after approximately 40 years of use. The wines remain in the casks for several weeks. During this period, clarification occurs naturally from the cool temperature of the cellar given the coming winter, as does a micro-oxygenation process from the use of natural containers, making the wine more resistant to oxygen over time. Finally, between December and January, the wine is drawn off into small stainless-steel vats. From here, depending on the decisions of Krug’s tasting committee, the wines will either contribute to that year’s assemblage or be stored in steel vats in the House’s library of 150 reserve wines to be used in the blend of a future Krug Grande Cuvée and or Krug Rosé. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I know I’ve posted a number of Kerr’s lately as I tasted there two-weeks ago. They didn’t pour this 2019 regular Cabernet at my tasting. But as fate would have it, this was at my Costco the following week for $58 and the winery sells it at $80.

I believe this is a blend of sites. Fermented in 85% new French oak for 22 months.

This is 92 which is stretching to 93. I brought this and coravined the bottle last weekend to try with friends and am finishing it with a 16oz Allen Brothers Ribeye. Bought three more to cellar today.

Looking forward to trying in again in 6-8 years…thinking it squeezes out another 1-2 points then.

I’m glad I found this as I’m looking for a Napa Phelps replacement. Since LVMH bought Phelps, it is now a $100 from the winery and you don’t see it in Costco anymore where I last bought the 2019 for $59 or $65. That is what corporations do. Especially, LVMH. They buy wineries and squeeze everything they can after purchasing them. They renamed & relabeled the Phelps Pinots that sold for $65-$80 and now are $225. I am not aware of any fruit source change.

After decanting an hour and half, the nose comes alive. It is a bit funky and dull immediately after pouring out of bottle. The fruits grow darker, some tarriness builds. It’s round and lush; blackberries, black raspberries, black plum skin, plum, dark cherries, hues of purple & blue fruits. Tar, anise, bramble, dark melted chocolate, faint caramel, black licorice, baking soda again, dark spice, clove, nutmeg, cinnamon, vanilla, wood shavings, dry tobacco & leather, withering; dark, red flowers set in violets & lavender.

The palate loads, thick, lush & rich. Good viscosity. The tannins are, round, supple, soft but meaty. It has stuffing unlike their higher end wines which are more feminine. The fruits are perfectly ripe; blackberries, black raspberries, black plum skin, plum, dark cherries, purple & blue fruits. Tar, anise, bramble, dark melted chocolate, caramel notes, black licorice, baking soda, dark spice that lifts and then presses into the palate w/ a fair amount of heat, dry herbaceous notes-Sage/Thyme, clove, nutmeg, cinnamon, vanilla, wood shavings, dry tobacco & leather, crushed volcanic rock powder w/ dry top soil, withering; dark, red flowers set in violets & lavender. Excellent round acidity, well structured, tensioned, balanced with a long finish that lasts minutes falling onto soft earth & minerality, dark spice with heat.

Be interesting to compare this 19 with a 19 Napa Phelps in fifteen years. See how the evolution measures up.

Happy SuperBowl weekend. 🏈 GO NINERS! — 2 years ago

Alton Komori

9.4

2004 - Luscious, dark fruit, cassis bouquet; medium body with complex, medium long, white pepper finish; $170 retail, paid $130 in 2015
; excellent with rib eye; worth the wait. — 5 years ago

S.S. Mandani

8.9

The three brothers — Shafeeq Chachu (RIP), Raju Chachu, and the eldest, my Dad — that made it possible for me to live a life of enough privilege to sit an enjoy a glass of wine. The immigrant story is the truest of American stories, embodying everything genuine and compassionate about our country. Anyone who doesn’t see that, unfortunately, by definition, historically, is chiefly Un-American.

Reminds me of mulling spices, cinnamon roiling in a boil of red wine and citrus, the fragrance of mulled wine combined with sweet leather and cloves.

Rich tannins, cherry, and sandalwood. Overall, hard to lockdown a linear taste profile — a woodsy quality. Medium to high acidity — a bit too much for this, IMO.
— 6 years ago

Anna Sangiacomo

9.5

Delicious!!! Thanks so much Nancy Barsocchini ❤️ — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Pichon Lalande is my favorite 2nd growth with a steak. Yup...it's #SteakandClaret night to quote my buddy Gary Westby. Further, it's certainly one of my favorite producers period. I've waited for this wine to be in the bottle for 10 years before finding out definitely how good it was or wasn't. You see, the 05 Bordeaux vintage was exceptional. It's drinking right now better than 00. 00 may turn out to be better, but not for some time. The real issue was the division of scores between RP & NM. Parker had this as low as an 86 and now has it at 89. Neil Martin has been consistently at 95-96. I found it simply inexplicable that Pichon Lalande could have bombed in such a great vintage. Tonight, I know they didn't. This wine is beautiful. Although, I don't believe it will cellar as long as their some of their very best vintages and many others I've enjoyed. On the nose, bramble, ripe blackberries, dark cherries, notes of blueberries, poached strawberries, graphite, baking spices, cedar, lightly perfumed violets and dark, fresh & dry red flowers. The body is medium-medium plus, tannins nicely resolved with 10 years to be completely resolved. Fruits of; ripe blackberries, dark cherries, notes of blueberries, poached strawberries and pomegranate with a whiff of spice. There's notes of dry bramble, soft leather, fresh violets, graphite, cedar, dry stones, dark rich earth, limestone, tobacco, spice-box, vanilla, very light cinnamon & nutmeg. The finish is very long, elegant, ripe, round, smooth, good acidity and beautifully elegant...50-50 earth & fruit. I bought more bottles of this at $85 after it's was first released in futures and I do not regret it. $85 is proving to be a steal for this wine when it normally sells for between $100-$150 a bottle and higher. Might heavy up further after tonight if I find more around the same price. Oh yes...I'm with NM on the scoring. Photos of the Chateau, estate vines, newer tasting room & the Virginie de Pichon-Longueville, Comtesse de Lalande. Forgive my long post, but my passion and love for this producer is profound. Producer history and notes...as I wrote in an earlier post for Pichon Baron, Pichon Baron and Lalande started as one entity. The first mention of what is now called Chateau Pichon Lalande was the creation of Pierre de Mazure de Rauzan. Pierre de Mazure de Rauzan is responsible for forming many of the top Bordeaux estates today. Pichon Lalande was given its name when Therse, the daughter of the founder received the estate as a dowry when she married Jacques de Pichon Longueville. Pichon Lalande was essentially managed by three women, Therese de Rauzan, Germaine de Lajus and Marie Branda de Terrefort. On the eve of his death in 1850, Baron Joseph de Pichon Longueville divided the property between his five children. His three daughters received Pichon Lalande and his sons Pichon Baron. What happened next was Virginie, the wife of the Count of Lalande took over the management of the estate under the name of Comtesse de Lalande. In 1850 she commissioned the popular, architect Duphot to build a residence inspired by the Hotel de Lalande, located in Bordeaux. Without heirs, Pichon Lalande passed down from aunts to nieces. Following World War I, the Miailhe brothers, bought Pichon Lalande in 1925. They were the ones who planted even more Merlot. May-Eliane de Lencquesaing, the daughter of Edouard Miailhe became the new owner and general manager of Chateau Pichon Lalande in 1978. She expand the size of Chateau Pichon Lalande from 40 hectares to it's current 89 hectares. Chateau Pichon Lalande remained in the same family for more than 250 years! In fact, over three centuries, only two families have owned Pichon Lalande. May-Eliane de Lencquesaing sold Pichon Lalande to the owners of Roederer Champagnein in January 2007. This family-run company is managed by Frederic Rouzaud who owned several other wine estates in Bordeaux; Chateau Bernadotte, Chateau de Pez, Haut Beausejour and Chateau Reaut la Graviere. He sold Chateau Bernadotte in December 2012. In February, 2011, Sylvie Cazes was named the director of Chateau Pichon Lalande. She replaced Gildas d’Ollone. Sylvie Cazes was replaced in 2012 by current Director Nicolas Glumineau, who was previously at Chateau Montrose. In 2012, Pichon Lalande renovated the estate with a budget estimated at over 15 Million Euros. The new facilities included; building of a new underground barrel aging cellar and several new buildings...one that houses their new tasting room as shown. This renovation provided numerous improvements in their wine making. Most importantly, in the vinification. They created a new, triple tiered, cellar where everything moves by gravity. They also added numerous new, stainless steel, temperature controlled, double skinned vats. These new vats allow Pichon Lalande to vinify on a parcel by parcel basis as well as get much softer & gentle extractions. The 89 hectare vineyard of Chateau Pichon Lalande is located adjacent to Chateau Latour and and across the road from Pichon Baron. The terroir of Chateau Pichon Lalande is deep gravel with clay and limestone soil and is planted to; 61% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc and 3% Petit Verdot. — 9 years ago