This Pichon-Baron was in the earliest peak of its window, pure ✏️ and graphite cigar box nose, rich, intense, leading cassis, tar and a mineral and wonderfully tannic trip over the palate and a long, 40 second finish that was reminiscent dry red clay. Good news: I have 11 more in the case I cracked last night. Bad news: I’ll be in my 60’s before these open up and the secondary stuff really starts to show. — a month ago
Licorice, blackberry, strawberry jam, caramel candy... This is very rich. The palate is wonderful with a very strong acid drive, a great width with a nice thickness on the sides which can be broken down in matter and a radiant black fruit. Some tannins that stick up on the sides in the rear and a slight drying effect and a very long finish with again a typical licorice touch, blackberries and a nice tangyness which makes you crave for another glass. Wow this is great and it puts a lot of fancy Châteauneuf du pape to shame! — 2 months ago
Deep salmon color with some copper hints. Medium intensity perlage. Displaying a highly expressive bouquet of strawberry and pink grapefruit, along with raspberries and spice. Trace notes of brioche and honey compliment. Luscious cream and a touch of oak.
100% Pinot Meunier and 2.5 grs dosage, this is taut and delightfully dry, as the extra brut would suggest. High acidity and vibrant as all get out. Very crisp and racy, this is a different breed. Expertly balanced, this is full bodied and more than a bit hedonistic.
On the palate, the fruit is remarkably crisp and fresh. The red fruit is effervescent on the tongue and the generous amount of spice balances things out. Rose petal, dried herbs, and mint also make an appearance. Just a spectacular rosé all around. Not for the faint of heart but it’s just right for me. — 2 months ago
Allen Brothers Lava Cakes/Soufflé & 1977 Port. Pinch me!
Whenever I have wine this old, I always ask the people I share it with, what were you doing in 1977?
The beautiful thing about really old Port is how it softens all the edges & the elevated ABV. Smooth as silk.
This was a 375ml and farther along than a 750ml. The color was more Tawny than Port at this point. Wine on the leaner side. The fruits were; Thompson raisins, dates, figs, prunes, and some dried blackberries. Caramel, molasses, melted brown sugar, Cognac & Brandy presence, subtle wood shaving, nuts, butterscotch, graham cracker, dark withering flowers with beautiful acidity. The long finish was; rich, polished, well balanced, smooth and persistent for minerals.
If we had gone out for this dinner, it would have been $2500 plus tip & it wouldn’t have been this good which, is why we choose to cook rather than go out.
Cheese Course $25 pp
Salad $18 pp
Allen Brothers 6oz Ribcap $85 pp
Carrots $9 pp
Crispy Potato Wedges $12 pp
Soufflé $20 pp
Launois "Veuve Clemence" Brut Blanc de Blancs N/V Champagne $150
Glass of 2017 Pierre Boisson Bourgogne Blanc $25 pp
2018 Enderle & Moll Pinot Rose $75
1967 Bertani Valpolicella Amarone $625
2003 Chateau Lascombes $325
1977 Dow Port 375ml $275
Glass of Ruinart N/V Rose $35 pp
$2591 plus tax and gratuity
7 Hour Dinner
Nor would the music & ambiance been as good.
Interesting exercise penciling it all out.
Photos of; the boats used to transport Port from Douro to Oporto called a “Barcas”, grape stomping in a Lagare and our Allen Brothers Lava Cake/Soufflé. — 2 months ago
I feel like I’m rating this so high but if you’ve got a more impressive $30 American Chardonnay tell me about it 👇🏻.
Seamlessly mineral-driven, unencumbered on the palate by a kiss of oak, and distinguished by a bright purity of acid expressed as citrus oil and apple juice. Greek yogurt, lemon curd, perfectly ripe Granny Smith, tart pineapple, salted butter puff pistachio pastry. — 2 months ago
There’s this expression that has arisen in the wine industry in the past decade - “crushable” or “smashable” wines, wines that All but demand you drink another glass and another until you realize sadly that you’ve drunk the entire bottle and you desperately want another. I’ve had my share of such wines, but this is my new favorite “gimme the whole bottle” font of deliciousness. @ownrooted has hit it out of the park with this mixed-black field blend of 1920’s-planted vines in decomposed granite sand. Berries, herbs, earth and an incredible saline kick gives this wine mouthwatering “come hither” appeal. I wish I had 24 more bottles. — 2 months ago