10/12/2021 - dannagle Likes this wine:

Awesome wine - subtle fruit - very smooth.

9/8/2018 - dannagle wrote:

After CCRC

10/6/2017 - dannagle wrote:

Blasier, Rafaelson, Barkley RUC

10/5/2017 - dannagle wrote:

Over the hill!

4/21/2017 - dannagle Likes this wine:

The color is still deep red. Nose and palate of dark fruit. Still lots of alcohol. No harsh tannins. All in all - smooth on the palate, but lots of fruit and elegance left. We have a few more bottles - they will probably go a few more years.

11/17/2014 - dannagle Likes this wine:

A bottle purchased at the Chateau 24 years ago was shared by a guest as a surprise at the end of dinner at a restaurant in Chicago. It evolved quickly from a perfect d"yquem (no need to describe - we all know what that is) to a very good sauterne. Best of class shows through when cellaring is maintained. It was paired against a 1982 Tokay and 2001 d'Yquem - blind - and the only difference initally was color. Drinking something that is 114+ years old is an amazing experience - having it be perfect is a bonus. What an evening!

5/2/2014 - dannagle Likes this wine:

The color was dark purple - think grape soda purple! We did not decant, but the wine needed this with high alcohol. Dark fruits, but not sweet or chewy - almost dry. It could overpower a meal. We had this with pasta - spicey red sauce - that worked. We have one more bottle and will wait a few more years to open it.

4/27/2014 - dannagle Likes this wine:

Opened 4 bottles for a friend's retirement party a few hours before the event. All corks were perfect and there was surprisingly very little sediment. Dark purple, mild earthy nose, smooth on the palate, after taste of dark fruit. Did not seem to be strong on the alcohol side. I know this can go many more years, but wonder if it is at its peak?

5/26/2013 - dannagle Likes this wine:

Standard good quality balanced Turley Zin. I've never tasted different vineyards from the same year side by side, so IMO a turley zin is a turley zin. The best thing about their zins is that they are not syrupy fruity.

5/17/2013 - dannagle wrote:

The wine had no barnyard like some Bordeaux. Color was brick red/brown. Nose was minimal. Palate was smooth with some fruit. Took to Grace Restaurant and paired with waygu beef and lamb courses ...and of course shared with Chef and staff. Great evening - perfect food and perfect wine.

5/16/2013 - dannagle Likes this wine:

Very purple color - coats tongue and lips so don't serve when you want to look your best - lol.
Lots of fruit and smooth. Not very complex, but OK with steak.
Probably would have been better with something spicier.

4/23/2013 - dannagle Likes this wine:

Dark purple and lots of fruit in this wine - and lots of sediment - decant slowly.

3/22/2013 - dannagle Likes this wine:

Still lots of dark fruit, but also a hint of licorice on the finish. No tannins - very smooth.

8/23/2012 - dannagle wrote:

I finally opened the case and shared two bottles at a wine group luncheon paired with artisan cheeses. The bottles had perfect corks and fill - double decanted about four hours before serving but kept cool most of that time. The wine was still big, compared to what others have said. Maybe it is how the others bottles were stored. Its still a big bordeaux and paired well with the hard cheeses. The nose was mild, hints of fruit, and some silky tannin.

3/9/2012 - dannagle wrote:

Although it wasn't a Les Stooge du Vin cellar night, we decided to try one of the earliest (first?) Blankiet Cabs with a tenderloin appetizer. We were not disappointed. The fruit and earth was explosive, the tannins refined, no acid ...bottom line the wine was amazing. As Parker indicates, this can go for many, many more years - but tastes like a steak cab should taste right now. Thanks to Claude and Katherine for their efforts (and enduring Helen Turley's germanic dictum). This is the cab to own and drink!!

2/17/2012 - dannagle wrote:

Cork was wet and tricky to remove without crumbling - but accomplished. First nose and taste after decanting was dark red fruit. Finish was bordeux-ish, but lighter. Drank 2-3 hours after decanting with steak - could not have been better! Amazing ...could have lasted more years. Old French rarely disappoints if stored well.

10/21/2011 - dannagle wrote:

Wine brought to dinner as a blind tasting. Obtained directly from Latour as a bottle that was recorked and filled twice and relabeled. First - the bottle punt was the deepest I've ever seen. Even the foil was amazing - heavy in the hand because of so much lead. The sommelier (Pierre) of the Ritz openned the bottle, picking away gingerly at the cork, and then decanted and poured. The color was light brick. I kept thinking the nose had orange, but probably more toffee. Still had fruit. Since this was blind tasting, many thought it was a pinot for its color and taste. No one thought Bordeaux because dirt, tobacco and barn yarn was no where to be found. Even the sommelier said that masters would not be able to pick out very old vintages because the characteristics change so much for wines over 100 years, they do not reflect anything recognizable. There was tons of sediment caked to the bottle, but Pierre did a wonderful job decanting and none ended in our glasses. Here's to you Jan for sharing such an incredible wine with this small group. A once in a life time experience for all of us.

8/14/2011 - dannagle wrote:

All I can say is really really strange taste. No fruit. I don't believe it was corked - I know that that is like. Will hold for one more day and see if it changes.

1/22/2011 - dannagle wrote:

Openned 5 bottles for a council dinner and double decanted. Left open for 3 hours. Seemed thin initially. After openning in the glass, fruit came out. Very little alcohol. One of the decanted bottles was not served, so stoppered and closed for next day. OMG - after one day, the wine exploded with fruit and was completely different. I'm starting to believe that the old bordeaux's need a day to open as this has happened before with Cos and Cheval. They seem thin and past prime on openning, but if there is any left for the next day, it's different and big.

6/18/2010 - dannagle wrote:

The cork was slightly wet through to the cap, but not pushed out. The level of wine was up to the foil. Musty on opening - first taste metallic. After decanting, the typical bordeaux earthy flavors came out - think old church basement. Perfect with steak and veal reduction.

6/13/2009 - dannagle wrote:

Located on the East part of the Pomerol’s plateau, between the famous château Lafleur and Petrus, of which it takes its name, this château has belonged to the house Jean-Pierre Moueix since 1952. The vineyard is composed of 80% merlot and 20% cabernet franc. The estate has been expanded in 1994 through the purchase of a parcel of old vines coming from château le Gay. The area has 14.5 hectares, producing typical Pomerol’s wines with a long preserving capacity.

1/1/2009 - dannagle wrote:

Use this wine for an outstanding porcinni mushroom sauce for a beef tenderloin. Very thick and dry.

1/1/2009 - dannagle wrote:

The bottle was not corked, but was hard to drink. Don't know if it's going through a dumb phase or a bad bottle or just a bad year. Blankiet has always been a favorite, but this was a disappointment. I'll try another bottle in a few months and report back.

For tasting notes, the only comment is ?licorice and minerals? I'm not sure what food this would go well with, but think that "exotic" might work - something with unusual spices (eg, Thai or Indian).

1/1/2009 - dannagle wrote:

Unfortunately drank this after a 1990 Margaux and couldn't compete, but still was outstanding. Lesson learned - if you start with Margaux you have to continue with Margaux. But as to the Lakoya - it's a great fruity California cab that has lots of intensity and should last for many more years.

1/1/2009 - dannagle wrote:

The wine on openning was perfect and did not change three hours after decanting. So good, no one wanted to eat the tenderloin because it interferred with the palate of the great wine. Happy 2009.

1/1/2009 - dannagle wrote:

perfect champagne - as always - happy new year