We just passed these tasty bubblies:
Gonet-Medeville Blanc des Noirs Champagne $47.99
Silvery golden bubbly with a spicy, toasty nose.
It comes across the palate with serious power--big, rich,
layered champagne with a steely focus.
Gonet-Medeville Brut Tradition Champagne $41.99
Very pale gold with very fine beads, the nose wafts
leafy and herbaceous from the glass. Light and
lively on the palate, with red fruit flavors on a
very soft mousse, showing nice length.
Thursday, July 23, 2009
Friday, July 17, 2009
Tasting Notes from Last Week
Alois Lageder 07 Pinot Grigio, Italy
Lemony gold colored wine with fresh hay and fruit wafting
from the nose. Very pleasantly creamy in texture while
remaining light. It has pretty, delicate fruit with a
lightly spicy note at the end.
Crisp at the end, showing good acidity.
Baileyana 06 Pinot Noir, Edna Valley
Red velvet colored wine with a nose composed of perfume
and lavender. Silky and soft on the palate, the wine
offers up red cherry fruit with real length and complexity.
Beaumont des Crayeres NV Brut, France (Champagne)
Pale gold with a fine bead. Cream, lemon and apples to
the nose. Sharp, tart fruit, lots of green apple and lemon.
Fresh, lively and zippy.
Ciacci Piccolomini 06 Toscana Rosso, Italy
Dense, black wine with a violet rim. The nose is composed
of smoke and salumi. On the palate it's velvety, with a
real depth of black fruit and some pleasant dust. Very well put together.
Duckhorn Decoy 07 Red Blend, Napa Valley
Rich, red garnet colored wine with a big, forward nose that
offers red fruit and graphite. Big and juicy on the palate,
with lots of cassis that calls to mind Bordeaux.
There are little hints of anise, cedar and even violets.
Lush, pretty wine.
Lombard NV Brut Champagne, France
Tawny gold color with a spicy, herbaceous nose showing
off some butter. Fat and rich, with creamy fruit and some
nice toast to the finish.
Macduff 90 Single Malt Scotch
Golden nut colored whisky with quick thick legs.
There's a coastal quality to the nose, a hint of
salted almonds. Full and soft on the palate it
starts out with sweet malt opening into smoke and a
nice hint of the sea. Real complexity to this whisky,
with a light touch of bacon to the finish.
Lemony gold colored wine with fresh hay and fruit wafting
from the nose. Very pleasantly creamy in texture while
remaining light. It has pretty, delicate fruit with a
lightly spicy note at the end.
Crisp at the end, showing good acidity.
Baileyana 06 Pinot Noir, Edna Valley
Red velvet colored wine with a nose composed of perfume
and lavender. Silky and soft on the palate, the wine
offers up red cherry fruit with real length and complexity.
Beaumont des Crayeres NV Brut, France (Champagne)
Pale gold with a fine bead. Cream, lemon and apples to
the nose. Sharp, tart fruit, lots of green apple and lemon.
Fresh, lively and zippy.
Ciacci Piccolomini 06 Toscana Rosso, Italy
Dense, black wine with a violet rim. The nose is composed
of smoke and salumi. On the palate it's velvety, with a
real depth of black fruit and some pleasant dust. Very well put together.
Duckhorn Decoy 07 Red Blend, Napa Valley
Rich, red garnet colored wine with a big, forward nose that
offers red fruit and graphite. Big and juicy on the palate,
with lots of cassis that calls to mind Bordeaux.
There are little hints of anise, cedar and even violets.
Lush, pretty wine.
Lombard NV Brut Champagne, France
Tawny gold color with a spicy, herbaceous nose showing
off some butter. Fat and rich, with creamy fruit and some
nice toast to the finish.
Macduff 90 Single Malt Scotch
Golden nut colored whisky with quick thick legs.
There's a coastal quality to the nose, a hint of
salted almonds. Full and soft on the palate it
starts out with sweet malt opening into smoke and a
nice hint of the sea. Real complexity to this whisky,
with a light touch of bacon to the finish.
Monday, June 22, 2009
A Glowing Review From John Hansell
So we sent Malt Advocate's John Hansell a sample of one of our favorite Aficionado's bottling a few weeks ago and this is what he had to say:
Scapa, 19 year old, 1989 Vintage, 52.7%, $150
This single cask bottling of Scapa is a beauty! Brilliant gold color. Clean and fresh on the nose and palate, with complex bright fruit (peach, tangerine, Golden Delicious apple, honeydew melon, pineapple), spice (cinnamon, vanilla, subtle cocoa), appetizing brine, and beach pebbles, all on a bed of creamy, squeaky clean honeyed malt. Dynamic, appetizing, briny, dried spice finish. A delicious, superbly balanced whisky that makes a great aperitif, but I could drink this any time. (Bottled exclusively for D&M Aficionado’s Club.)
Advanced Malt Advocate magazine rating: 92
Scapa, 19 year old, 1989 Vintage, 52.7%, $150
This single cask bottling of Scapa is a beauty! Brilliant gold color. Clean and fresh on the nose and palate, with complex bright fruit (peach, tangerine, Golden Delicious apple, honeydew melon, pineapple), spice (cinnamon, vanilla, subtle cocoa), appetizing brine, and beach pebbles, all on a bed of creamy, squeaky clean honeyed malt. Dynamic, appetizing, briny, dried spice finish. A delicious, superbly balanced whisky that makes a great aperitif, but I could drink this any time. (Bottled exclusively for D&M Aficionado’s Club.)
Advanced Malt Advocate magazine rating: 92
Wednesday, June 3, 2009
New Arrivals!
We're ecstatic about all these champagnes that just came in. You folks better get some before we run out.
Billecart - Salmon 1997 Cuvee Nicholas Francois Brut Champagne
$89.99
Outpointing its middling reputation, this vintage of the Cuvee Nicolas Francois Billecart bubbly hits the mark smartly with yeasty, rich and ripe aromas that are this producer's hallmark. Except for an extra note of chalk in its aromas and flavors, the smells of vanilla, ripe cherries and sweet lemons could easily pass for something grown here in California. It is balanced, rich, creamy and well-bubbled.
Score: 2 Puffs, Connoisseurs' Guide
Bollinger 1985 RD Extra Brut Champagne
$279.99
Disgorged in 1997. Founded in 1829, Champagne Bollinger introduced the world to an instantly recognizable, dry, toasty style that connoisseurs around the globe covet. Six generations of the Bollinger family have maintained the trademark style of their namesake Champagne and it is one of a few remaining Grande Marque houses owned, controlled and managed by the same family since its founding. Bollinger relies on its own estate for more than 60 percent of its grape requirements, including the Pinot Noir that gives its Champagne much of its distinctive strength and structure. Bollinger is one of a select few houses that can control the quality of its grape supply so carefully. Bollinger is renowned for its use of traditional methods that include extensive use of Pinot Noir, individual vinification of each marc and cru, barrel fermentation and extra-aging of all of its Champagnes on the lees prior to disgorgement.
Bollinger 1990 RD Extra Brut Champagne
$259.99
Disgorged in 2002. A full-bodied, powerful Champagne featuring biscuit and ginger aromas and flavors, picking up a grilled nut character on the finish. Very firmly structured and dry, yet with the flavor intensity and fine texture to match, this is a tour de force. Endless finish. Drink now through 2020.
Score: 97 Points, Collectibles. The Wine Spectator.
Pierre Gimonnet et Fils 1998 Vieilles Vignes De Chardonnay 1.5 Liters - Magnum
$134.99
This is dry and brisk, yet with fine intensity to its lemon, bread dough and hazelnut notes. Balanced overall, it ends with a nice richness and length. An ideal food Champagne.
Score: 90 Points The Wine Spectator
Green-gold. Spicy, vibrant citrus zest aromas, with nervy mineral accents and a hint of white flowers. Pure and energetic, with wonderful lift and great clarity to the flavors of lime, Meyer lemon and ruby-red grapefruit. A brisk mineral note of talc dominates the finish, which is impressively long.
Score: 91 Points Stephen Tanzer's, International Wine Cellar,
Billecart - Salmon 1997 Cuvee Nicholas Francois Brut Champagne
$89.99
Outpointing its middling reputation, this vintage of the Cuvee Nicolas Francois Billecart bubbly hits the mark smartly with yeasty, rich and ripe aromas that are this producer's hallmark. Except for an extra note of chalk in its aromas and flavors, the smells of vanilla, ripe cherries and sweet lemons could easily pass for something grown here in California. It is balanced, rich, creamy and well-bubbled.
Score: 2 Puffs, Connoisseurs' Guide
Bollinger 1985 RD Extra Brut Champagne
$279.99
Disgorged in 1997. Founded in 1829, Champagne Bollinger introduced the world to an instantly recognizable, dry, toasty style that connoisseurs around the globe covet. Six generations of the Bollinger family have maintained the trademark style of their namesake Champagne and it is one of a few remaining Grande Marque houses owned, controlled and managed by the same family since its founding. Bollinger relies on its own estate for more than 60 percent of its grape requirements, including the Pinot Noir that gives its Champagne much of its distinctive strength and structure. Bollinger is one of a select few houses that can control the quality of its grape supply so carefully. Bollinger is renowned for its use of traditional methods that include extensive use of Pinot Noir, individual vinification of each marc and cru, barrel fermentation and extra-aging of all of its Champagnes on the lees prior to disgorgement.
Bollinger 1990 RD Extra Brut Champagne
$259.99
Disgorged in 2002. A full-bodied, powerful Champagne featuring biscuit and ginger aromas and flavors, picking up a grilled nut character on the finish. Very firmly structured and dry, yet with the flavor intensity and fine texture to match, this is a tour de force. Endless finish. Drink now through 2020.
Score: 97 Points, Collectibles. The Wine Spectator.
Pierre Gimonnet et Fils 1998 Vieilles Vignes De Chardonnay 1.5 Liters - Magnum
$134.99
This is dry and brisk, yet with fine intensity to its lemon, bread dough and hazelnut notes. Balanced overall, it ends with a nice richness and length. An ideal food Champagne.
Score: 90 Points The Wine Spectator
Green-gold. Spicy, vibrant citrus zest aromas, with nervy mineral accents and a hint of white flowers. Pure and energetic, with wonderful lift and great clarity to the flavors of lime, Meyer lemon and ruby-red grapefruit. A brisk mineral note of talc dominates the finish, which is impressively long.
Score: 91 Points Stephen Tanzer's, International Wine Cellar,
Monday, May 25, 2009
June's American Whiskey Club
Alright, y'all can move forward to the edge of your seats. The next American Whiskey Club bottling is going to be a 7 year old single barrel from Willett! Here's an advance of the insert that'll be going out with the bottle (minus the tasting notes as I've yet to locate where I stashed them).
Willett is a brand, albeit one whose name retains historical significance. It begins with the story of John David Willett who formed Moore, Willett & Frenke Distilling shortly after the Civil War (Mr. Moore being John David’s brother-in-law and Mr. Frenke being an interested party from Louisville). In 1876, John David Willett fell ill and sold his interests to Moore and Frenke. Lambert Willett, John David’s son, started working at the distillery at the age of 15. After learning the ropes in his family’s distillery, Lambert moved over to Max Selliger & Co. Distillery eventually becoming one-third owner and superintendent of the plant. A.L. “Thompson” Willett, Lambert’s son, joined him at the plant as assistant superintendent. Thompson eventually left to establish the Willett Distilling Company and in 1935 construction began on their distillery. Five years after the founding of Willett Distilling Company, Lambert too left Max Selliger & Co. Distillery and joined his son to oversee the distilling process at Willett Distillery. Distribution remained fairly localized. During the gasoline crisis of the 1970s, the Willett Distillery switched production from alcohol to gasohol fuel. However, they never got the chance to capitalize on this as the U.S. soon recovered from the crisis. The distillery closed down and the bourbon distilling equipment and machinery was sold off and scrapped, with only the gasohol equipment remaining within the distillery.
Fortunately the Willett’s story does not end here. Thompson Willett’s daughter married a man by the name of Even G. Kulsveen of Hamar, Norway. In 1984, Even purchased the property and has ever since strived towards bringing the Willett Distillery back to life. He began by bottling whiskey that remained from the distillery’s production and remarketing it, primarily to the Japanese and (secondarily) the European markets. The old Willett stock has since run dry, and Even has turned to buying whiskey from other distilleries and bottling it under his brands’ names. This is not as sinister as it might sound. Even Kulsveen is one of many people who do this and his ability to select and blend whiskey from other distilleries in order to attain the profile he is looking for is evidence of his skills. The original Willett Distillery is under construction in an attempt to restore it to its former state of whiskey production; they are in the final stages and we expect nothing less than great whiskey from them as they move to operating out of their own distillery. The Willett label is part of the line up from parent company Kentucky Bourbon Distillers, responsible for such whiskeys as Noah’s Mill, Rowan’s Creek, Vintage, Pure Kentucky, Johnny Drum and Old Bardstown among others.
Recently we have been seeing a fair amount independent single barrel bottlings under the Willett name. We’ve been impressed with every one that we’ve tried, all of them showing a distinctive profile that is at once recognizable as Willett but each with their own characteristics and nuances that set them apart. This selection is a 7 year old, barrel number 1572. The nose is ripe with orange blossoms, honey, lemon and brown sugar. The palate is light and lively, citrus driven with dough and nougat. This is a cask strength bottling and we recommend water (not just because of the proof). Water really opens up the palate on this whiskey. We got a lot fuller flavors and much more rye spice with just a couple drops of water. We’ve chosen this barrel in conference with a few bars and restaurants that will be splitting it with us.
.jake/obo.
Willett is a brand, albeit one whose name retains historical significance. It begins with the story of John David Willett who formed Moore, Willett & Frenke Distilling shortly after the Civil War (Mr. Moore being John David’s brother-in-law and Mr. Frenke being an interested party from Louisville). In 1876, John David Willett fell ill and sold his interests to Moore and Frenke. Lambert Willett, John David’s son, started working at the distillery at the age of 15. After learning the ropes in his family’s distillery, Lambert moved over to Max Selliger & Co. Distillery eventually becoming one-third owner and superintendent of the plant. A.L. “Thompson” Willett, Lambert’s son, joined him at the plant as assistant superintendent. Thompson eventually left to establish the Willett Distilling Company and in 1935 construction began on their distillery. Five years after the founding of Willett Distilling Company, Lambert too left Max Selliger & Co. Distillery and joined his son to oversee the distilling process at Willett Distillery. Distribution remained fairly localized. During the gasoline crisis of the 1970s, the Willett Distillery switched production from alcohol to gasohol fuel. However, they never got the chance to capitalize on this as the U.S. soon recovered from the crisis. The distillery closed down and the bourbon distilling equipment and machinery was sold off and scrapped, with only the gasohol equipment remaining within the distillery.
Fortunately the Willett’s story does not end here. Thompson Willett’s daughter married a man by the name of Even G. Kulsveen of Hamar, Norway. In 1984, Even purchased the property and has ever since strived towards bringing the Willett Distillery back to life. He began by bottling whiskey that remained from the distillery’s production and remarketing it, primarily to the Japanese and (secondarily) the European markets. The old Willett stock has since run dry, and Even has turned to buying whiskey from other distilleries and bottling it under his brands’ names. This is not as sinister as it might sound. Even Kulsveen is one of many people who do this and his ability to select and blend whiskey from other distilleries in order to attain the profile he is looking for is evidence of his skills. The original Willett Distillery is under construction in an attempt to restore it to its former state of whiskey production; they are in the final stages and we expect nothing less than great whiskey from them as they move to operating out of their own distillery. The Willett label is part of the line up from parent company Kentucky Bourbon Distillers, responsible for such whiskeys as Noah’s Mill, Rowan’s Creek, Vintage, Pure Kentucky, Johnny Drum and Old Bardstown among others.
Recently we have been seeing a fair amount independent single barrel bottlings under the Willett name. We’ve been impressed with every one that we’ve tried, all of them showing a distinctive profile that is at once recognizable as Willett but each with their own characteristics and nuances that set them apart. This selection is a 7 year old, barrel number 1572. The nose is ripe with orange blossoms, honey, lemon and brown sugar. The palate is light and lively, citrus driven with dough and nougat. This is a cask strength bottling and we recommend water (not just because of the proof). Water really opens up the palate on this whiskey. We got a lot fuller flavors and much more rye spice with just a couple drops of water. We’ve chosen this barrel in conference with a few bars and restaurants that will be splitting it with us.
.jake/obo.
Friday, May 22, 2009
The White Bowmore
It came in just last Tuesday and only 3 retail stores in
Northern California have this legendary bottle.
John Hansell from Malt Advocate gave it 94 Points.
For all you wealthy Islaphiles we're offering a package deal,
$10,000 for the Black and the White Bowmore!
Here are some detailed infos about this bottle:
Distilld: 1964 New Limited Edition. 42.8% ABV. Northern California only received 3 Bottles.
On the 5th of November 1964 the Bowmore spirit was filled into six bourbon casks and left to quietly mature in the deep, dark Bowmore vaults. After more than forty three years, the bourbon oak wood has infused the Bowmore spirit with light luscious vanilla tones. The color is golden syrup, with amazing aromas of Gallia melon, mango and papaya.
Only 732 bottles were obtained from the casks, but the result is outstanding. It is rare indeed to find a single malt scotch whisky of this quality and calibre.
Monday, May 11, 2009
An Old Favorite is Back.
Last Friday's tasting was just plain awful we tried 19 bottles and passed one.
The good news is the passer was a bottle of Champagne, Ruelle Pertois Premier Cru Blanc De Blancs.. We have been big fans of this bubbly for quite some time now and have been eagerly anticipating its return. We're just happy that this current blend is just as good as the previous bottles. Made with pure Chardonnay and is made mostly with the 2000 and 2001 vintages. Citrus, brioche and hazelnuts on the nose. Creamy and toasty brioche flavors, the mousse is very pretty.
This is a small, family run champagne producer located in the town of Moussy. Their various vineyard parcels total just under 15 acres, from which just over 4,000 cases of champagne are made a year.
Their Côtes de Blancs vineyards (comprising 50% of their holdings) are located in Cramant, Chouilly and Oiry, all considered 100% Grand Cru for Chardonnay. The other 50% of their vineyards are located in the Cote d'Epernay villages of Moussy, Pierry and Vinay. All three champagne varietals (Pinot Noir, Pinot Meunier and Chardonnay) are planted there, with the majority being Pinot Meunier.
The good news is the passer was a bottle of Champagne, Ruelle Pertois Premier Cru Blanc De Blancs.. We have been big fans of this bubbly for quite some time now and have been eagerly anticipating its return. We're just happy that this current blend is just as good as the previous bottles. Made with pure Chardonnay and is made mostly with the 2000 and 2001 vintages. Citrus, brioche and hazelnuts on the nose. Creamy and toasty brioche flavors, the mousse is very pretty.
This is a small, family run champagne producer located in the town of Moussy. Their various vineyard parcels total just under 15 acres, from which just over 4,000 cases of champagne are made a year.
Their Côtes de Blancs vineyards (comprising 50% of their holdings) are located in Cramant, Chouilly and Oiry, all considered 100% Grand Cru for Chardonnay. The other 50% of their vineyards are located in the Cote d'Epernay villages of Moussy, Pierry and Vinay. All three champagne varietals (Pinot Noir, Pinot Meunier and Chardonnay) are planted there, with the majority being Pinot Meunier.
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