Recently in Cabnernet Sauv blend Category

Some really savvy guys came in tonight and were trying to impress a client from Cleveland I believe. He said he liked a lot of wines but his cellar was mainly Bordeaux and Rhone, serious player, is what my wine radar was saying. The host of this four top, took that info, needing no guidance, and went for the kill to close the deal. I thought it was a great selection not sure of scoring and what not, not cheap at $577, but in my opinion it's far better to pay restaurant mark-up for rare wines that are costly, that you actually get a break on, because they are priced to move. On the nose, bouquet, med+ intensity, some funk right out of the bottle that blew off in a bit. Hard to distinguish what type of fruit, but dark berry and currants were present. Very earthy basement character that some people don't care for, but I happen to love. I can't forget the extraordinary perfumey quality that reminded me of my great grandmother's sister's closet. Very deep and complex nose. On the palate, massive intensity, depth, balance, and serious length on the finish. Still med+ tannin, med acidity, spice and cigarbox for minutes, from the tiny little taste I got. This wine made me contemplate many things in the brief moment in time that I got to experience it. 1. How can I as a sommelier come close to the understanding of these high profile, high price-tag wines without a fortune to spend to taste them? 2. How many of the people that can afford a wine of this caliber actually appreciate what's in the glass, not just the label? 3. Why has wine this moving moved into an otherwise un-reachable price point for the people that enjoy it the most? Deep and thought provoking wine.

It's amazing what happens at dinner when multi-million dollar deals are at steak. I am a firm believer that guys with class and clout close more of those deals, because they understand whats classy and sexy. Not many people come in and order $700 Bordeaux, even though we're in a mecca of multi-million dollar business. I can only pay hommage to the wine gods for sending this table my way, because I love Bordeaux, even though I cannot afford to drink what my palate has grown to love. I am however, developing some weird other skill to find wines that perform at a fraction of the 1st growth wines at a fraction the price. One the nose, bouquet, med+ intensity, loads of spice, cardamom, clove, pencil shavings, tomato leaf, sandlewood, asian spice, very classic basement-like chalky earth, no perceivable oaky quality, and deeper than the last thousand $100 bottles of wine I have tried. On the palate, dry, med+ intensity, medium tannin, very well balanced, incredible length. Not massive and structured, but more perfumey and elegant. I am happy that these wines keep finding me, but they also keep setting the bar higher and higher. I need to inherit a massive fortune to cellar this amazing wine. If you have this, I am jealous, it will deliver for another decade or two.

I have long been a fan of this under-priced second label. I have purchased half racks of this wine for the past few vintages and it always delivers at that price. On the nose, youthful, medium intensity, plum, blackberry, violet, black licorice, moderate oak, and not really any oak to speak of. On the palate, dry, not tannic, but med+ structured, tar violets, pepper, good black fruit component, leafy vegetal element, not earthy, and not oaky. Good character for the dollar. I have not consumed the last 04 if that means anything.

There haven't been many times in my tasting life that I have smelled cardamom and clove, but tucked behind a core of Bordeaux earth, this wine was shouting out exotic spices. The color was a browning red, there was still some black cherry, and tobacco. I was floored by this wine.

One of the best wineries in Washington state, producing single vineyard Bordeaux blends from his backyard on Vashon Island. Champoux Vineyard is one of the most acclaimed in the state, with some of the oldest vines. The wine had focus and balance, really enticing nose, currants, black cherry tobacco, perfume, dust, cigar box. On the palate, the first sip felt hollow, but the second had structure, more of a medium tannin, medium acidity. What was impressive was the balance of this wine and the finish went on for a while. Andrew Will never lets me down.

I remember every vintage of this wine back to 99, and all have been great wines. So many people would come into the restaurant and ask for "that great washington blend that is cheap". Supply met demand, and there has been a 15%+ a year increase in cost. OK, maybe my stats are a little are a little off, but I work at one of the most expensive places in town and see people paying these prices all the time. Tonight I had 04 and right away noticed the cloudiness of this wine, which doesn't bother me, but the fact that the nose faded did. Enticing cherry, blackberry, and currant, a touch of dust and then the wine ....poof.... disappeared. I Don't advise paying $100 for in a restaurant, if you can find it for $40 you might want to try it, but my advice is to save your money for the Harrison Hill and Chaleur Estsate. D2 is made up of the grapes that don't make it into there top wines, don't pay too much for a second label with a large reputation.

I opened this present, tasted it and let it sit for an hour, and then was floored. Right away not that impressive, but given the time to breathe, this wine had all the characteristics of a great Bordeaux, dirty basement, intense perfume, subdued fruit, and an incredible cigar box, and some serious tannic structure. I was so happy someone dropped this wine on me as a present. I probably should have waited another 6 years but couldn't help myself, the aunt and uncle were in town and they like good juice.