Somm David T

Independent Sommelier/Wine Educator

9.2

This 2006 was a tale of 1/2 of the bottle decanted in a wide decanter and the other 1/2 left in bottle. The bottom 1/2 bottle better than the 2 hour decant. The decanted part lost complete Bordeaux character, mid palate and depth. A shorter decant was in order, but that doesn’t mean this 06 is waning. It has another 7–10 yrs from bottle.

2006 was the vintage that followed the grand 2005 vintage, not an entirely fair growing seasons. Based on the 2005 vintage, the Bordelaise overpriced the 2006 vintage. The Bordelaise disappointed in the price they sold 2005’s looked to make up their perceived losses in 2006. Except, the quality wasn’t the same. Not even close.

The nose shows brambly, ripe; blackberries, black raspberries, both plums, dark cherries and lean raspberry edges. Dark, rich earth with dry leaves, dark chocolate bar, mid berry cola. steeped black tea, charcoal, graphite, soft, fresh tobacco, used leather,. softy layered baking spices, black licorice-tarriness, dry river stones, dry limestone powder/bits, dark, red florals with fresh, blooming violets & understated lavender.

The palate is ripe, juicy w/ medium, rounded tannins. Ripe; blackberries, black raspberries, both plums, dark cherries, strawberries and lean raspberry. Dark, rich earth with dry leaves, dark & slightly melted chocolate, mid berry cola. steeped black tea, charcoal, graphite, soft, fresh tobacco, used leather, softy layered baking spices-nutmeg, clove, cinnamon & vanillin, mid dark spices w/ some palate heat, black licorice-tarriness, dry herbs, dry river stones, dry limestone powder/bits, dry top soil, moist, grey, volcanic clay, dark, red florals with fresh, blooming violets & understated lavender, very nice acidity, nicely balanced, well structured/tensioned w/ an elegant finish that lasts a minute plus and lands on earth & spice with mid intensity palate heat.

92 decanted. 93 the bottom 1/2 of the bottle, not decanted. — 12 hours ago

Somm David T

Independent Sommelier/Wine Educator

9.6

This showed nicely from Magnum.

Beautiful, bright, dark, ripe dark and mid red fruits. Softly layered baking spices, excellent earthiness, bright florals with excellent acidity and finish.

Roy estate has one of the best rolling vineyard views in Napa Valley. — 13 days ago

Somm David T

Independent Sommelier/Wine Educator

9.4

@delectable this is their Helicon.

This is gorgeous. Perfectly ripe, lush M tannins. Their round and tail into powdery. Blackberries, black raspberries, dark cherries, plum and strawberries. Dry herbs, dry tobacco w/ash, spice, clove, nutmeg, cinnamon & vanillin, red & dark bright florals, excellent acidity with balance, nice structure/ length with a two-minute finish that lands on earthiness. — 14 days ago

Somm David T

Independent Sommelier/Wine Educator

9.3

This is my first experience w/ this producer. Reading…a family Domaine that started farming in 49 and made their first wines in 1980 if my short-term memory still works. Built it into 11 Hectares, which is fairly big in Burgundy and certainly so for a family Domaine.

This is one of my favorite vineyards. Particularly fond of Hubert Lamy’s work in this vineyard. The exception was 23, which I felt was too lean. I don’t buy Lamy anymore as when I first started buying it, it was around $50. Now, $160 for their 22. I bought my last two bottles in 22.

This 23 was a much better value at $59.

The nose is bursting w/ expression. Green apple, lime pulp w/ rind, Meyer lemon to meringue pie, kiwi, white stone fruit-peaches/nectarines, pineapple, green melons, honeysuckle, notes of butterscotch, touch of dry to moist herbs, some fresh mint leaves, frothed cream, saline, dry chalky powder to bits, understated white spice, volcanic minerals, dry limestone, yellow lilies, blooming jasmine with greens.

The palate is ripe, lush & cool stream like. Green apple, lime pulp w/ rind, Meyer lemon to meringue pie, kiwi, grapefruit, white stone fruit-peaches/nectarines, pineapple, green melons, honeysuckle, notes of butterscotch, some caramel, touch of dry to moist herbs, some fresh mint leaves, dry stem/twig, frothed cream, saline, dry to slightly dry chalky powder, white spice w/ just a touch of palate heat, volcanic minerals, dry limestone marl to powder, yellow lilies, blooming jasmine with greens, excellent to near perfect acidity, well balanced-structured, mid tension with an elegant finish that lasts nearly two-minutes and lands on volcanics & chalk powder.

I bought more when I finished my notes. This will improve a point in the next 3-5 yrs. In today’s white burgundy world, this at $59 is kind of a steal. 23 whites shining & over 22, which I love as well. — 16 hours ago

Somm David T

Independent Sommelier/Wine Educator

9.5

First time having this one. Made from a two barrel selection.

Thick, heavy, chocolatey Cabernet. Plush, round and velvety. Really nice but will benefit from more bottle evolution. — 13 days ago

Somm David T

Independent Sommelier/Wine Educator

9.5

Caught up with this one at the end of the luncheon. Good quality but a bit shy on this day.

Dark core of currants, dry herbs, soft dry earthiness, dark withering flowers. Nice polish. — 13 days ago

Somm David T

Independent Sommelier/Wine Educator

9.2

23 such a great white vintage. Raise a hand if you prefer White Burgundy over Ca Chardonnay.

I commented on @Jay Kline or @Andrew Cullimore post that I really love this producers style. It is distinctive to me. It’s elegant, lush and plush. Their wines wire to wire have such beauty and elegant consistency

The nose is inviting with lime-skin (inside & out)- pulp, juice, Meyer lemon skin-pulp, kiwi, pineapple, tropical melons, herbaceous, volcanics, mint, deep chalkiness, sea spray, sea fossils, gentle white spice, cream, caramel, sunflowers, white spring flowers & jasmine.

The mouthfeel is round, lush, viscous & somewhat waxy. Lime-skin (inside & out)-pulp, juice, Meyer lemon skin-pulp, kiwi, pineapple, tropical melons, herbaceous notes, toast, volcanics, mint, deep chalky powder, saline, sea fossils, dry twig, soft oak powder, limestone marl, gentle white spice w/ palate heat, cream, caramel, sunflowers, white spring flowers & jasmine, waterfall acidity, well balanced, nicely tensioned /structured, good length and a beautiful, elegant 90 second finish that sets on white spice and minerals.

In 2015, my wife and I spent the morning & afternoon w/ Olivier touring the vineyards, cellar and then had a long lunch tasting 8 of his wines. Absolute gentleman. Always wearing his signature a ferdor hat. — 8 days ago

Somm David T

Independent Sommelier/Wine Educator

9.5

Presented from Magum.

As I have said, Dana farms some of the best fruit.

Nice rich, lush; blackberries, black raspberries, both plum, dark cherries, dark chocolate, nicely even and layered baking spices, round acidity and elegantly polished finish.

Needs another 5 years of cellaring but drank nicely. — 13 days ago

Somm David T

Independent Sommelier/Wine Educator

9.3

So elegant and yet still has grip.

Previous notes still apply with a more softened experience. — 14 days ago

Somm David T

Independent Sommelier/Wine Educator

9.3

@delectable This is their Petit Verdot

They have t made a Petit Verdot since 2018.

100% PV is tricky to make. Generally more of a structure grape for Bordeaux blends. But Helen has does a nice job here. It will require 5 plus yrs to round out but nice.

Dusty medium M+ tannins. Core of dark currents, blackberries, dark cherries, black raspberries & raspberries. Scorched earth, dark spice w/ palate heat, dry soils w/ leaves, herbs, clay, dry crushed rocks, gorgeous slightly candied, florals that are dark, red, blue with violets, nice acidity and a very balanced, well toned/structured, elegant finish that lasts two-minutes and long sets on earth & spice.

This will pick up a point or two with time. — 14 days ago