Dominus Estate 1983-1992
The 1983 Dominus Estate is the first vintage produced by the John Daniel Society made solely from grapes grown at their Napanook Vineyard in Yountville, California. When the 1983 growing season produced wines with slow-aging tannins, the partners broke with tradition and offered the 1984 vintage as their first release. After a year of additional bottle age, the 1983 Dominus Estate was released in February,...
At a “Musar Maniacs" dinner in San Francisco this week, March 14th
1999 Chateau Musar rouge: A little lighter ruby than the preceding 2005. I’m not submitting notes for the 2005 this time because the wine didn’t speak to me. The 1999 was more musky and autumnal on the nose, with a touch of copper. Leaner palate, very rich, velvety and integrated. Shorter than the 2005 but developing more secondary flavors. More savory and spicy with violets...
During a day of tastings and seminars at The Origins of Wine Civilization conference at the San Francisco Wine School there were 65 wines from Armenia, Georgia, Israel, Jordan, Lebanon, Palestine and Turkey. Dr. Patrick McGovern and Dr. Patrick Hunt were the two keynote Speakers but there were wonderful panelists, including wine makers from most of the countries represented. Chateau Musar blanc 1989 was a highlight for most attendees but, beca...
Bartholomew Broadbent is the owner of Broadbent Selections, one of America’s finest wine distribution companies established in 1996. He also produces Broadbent Madeira, Vinho Verde and Port. In 1989, having moved to America four years earlier to develop the Port market, Bartholomew was made responsible for reintroducing Madeira to the USA, as it had never previously recovered from Prohibition's destructive effect. With Broadbent Selections, he...
Bartholomew has been a regular speaker at all the most important wine festivals in the USA, as well as being a regular lecturer around the world for many of the greatest cruise lines. Prior to establishing Broadbent Selections, Bartholomew’s career had him working for Hennessy in Cognac, Harrod’s Wine Dept, Harvey’s Fine Wine Merchants in Pall Mall, Schenley in Canada and he established Premium Port Wines in San Francisco for the Symington fam...
1961 Chateau Margaux: 100 points / Amazing color. Maturing but youthful for its age. Extremely rich color. Nose: Excellent. Classic. Very perfect condition. Developed very well. Beautiful nose. Like old leather armchairs. Amazing finesse. Palate: Spectacular. Beautiful sweetness. Perfection for age. Three hours later: Evolved into a magnificent barnyardy nose, like old horse stables with strong odors of leather harnesses and slightly horsey straw. With a sweet, incredible finish. My father, Michael Broadbent, had once written of this wine after tasting it in 1970 “1961: I tasted first in 1964 and predicted 20 years of development. In fact, a further 20 years later, at a cellar lunch at the chateau, I noted it’s ‘hallmark’, an exquisite bouquet; on the palate, sweet, brambly, with a sort of a singed fragrance. Last tasted in 1970; hopeless really to describe its unique enchantment. Maturing of course, but if well-cellared, perfection. At least five stars.” In fact, he names it among the Top 10 Bordeaux wines. Today, the provenance of the bottle was one of the greatest wine cellars in the world, perfect conditions since, no doubt, en primeur sale. It was all there and more. My father only marks wines at of 5 stars, less than a half dozen might have been 6 stars, this being one of them.
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7y 1m ago
Fonseca 1927 Vintage Port / Decanted just before serving. Delicate bronze red, soft color, very light, very faded but more red than the Krohn 1982 Colheita. The nose was very mature, Demerara, soft yet intense. Peppery. Almost a tawny Port spirit. Aromas of old pews and leather bibles in an old English church. The nose evolved throughout the evening, filling the glass, it became huge and totally amazing. The palate was initially hot and spicy. Very spicy. Slightly drying. Morel like brandy than Port but very gentle. It was like an old lady with a lot of pizzazz. As it evolved in the glass it became pure syrup in texture with maple flavors. It became delicious. Initially, it was not my best wine of the evening but as it evolved it became the wine of the night. *****
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7y 4m ago
Our host in Mississippi, Norm Rush, opens a lot of wine from his cellar. It is one of the reasons that 30+ winemakers keep returning every year!
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9y 22d ago
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9y 29d ago
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