'99 Beaux Frères Pinot Noir Yamhill County The Beaux Frères Vineyard
The trick to these wines, even older vintages, is to decant for a full 30 minutes or so (something I basically never do with Pinot) as they bottle the wines with a higher than normal amount of CO2 to retain freshness through the aging process (without decanting that first glass can be downright spritzy). Supple and lengthy, with red and black fruits and a long detailed finish, this really blossoms in the glass and hold up fine over a couple of hours. 92 points.

'99 François Raveneau Chablis Vaillons
Fine and lacy, with lemon curd, flint and floral notes. Though without the depth of top years, this is still quite tight and should continue to age well. Plus it has Raveneau's signature porcelain-like texture. Is there a better pure expression of Chardonnay than the wines from Raveneau? 92 points.

'01 Etude Merlot Napa Valley
Not what this winery is known for (as opposed to their Cabernet and Pinot) and not a grape that represents a lot of my cellar, but...silky smooth and plush wtith gorgeous raspberry and plum fruit, and just a kiss of mocha toast. Silky finish really glides. Nicely done. 91 points.

'00 Dominio de Pingus Ribera del Duero Flor de Pingus
The top wine here gets the glory, but if you ever come across their second wine, pounce. Modern and toasty when it was young, this is now at peak, with alluring game and mineral nuances on the nose that promise a lot, and corrupt blackberry fruit on the palate that delivers on that promise. The silky finish shows vanilla bean and more black fruit notes. 92 points.

Heard alot about Beaux Frères, still waiting to try. The chablis is a grand cru,right?

Vaillons is a premier cru. I had a terrific '02 Verget Vaillons TN here

DP

Vaillons is actually premier cru - he also has Montée de Tonnerre, Monts Mains, Forêt and Butteaux.

From grand cru vineyards he bottles Blanchots, Clos and Valmur.

And what are you waiting for?? ;-)

I was thinking of Valdasir, spelling not correct, I was drinking that one and Valmur from Christian Moreau '02 a couple weeks ago. I will have to keep my eyes open for this one. Thanks!!

quote:

Originally posted by James Molesworth:
The trick to these wines, even older vintages, is to decant for a full 30 minutes or so (something I basically never do with Pinot) as they bottle the wines with a higher than normal amount of CO2 to retain freshness through the aging process (without decanting that first glass can be downright spritzy).

Well, now that explains a lot. Thank you.