2017 Bordeaux Harvest Trip

December 2017 - DUCLOT

Last October we toured our favorite wine region alongside great friends from the LA food & wine scene. During this week of travel we visited flagship and rising star properties on both banks We met with top local chefs and food producers We cooked, we ate, we talked We drank beautiful wines It was inspiring Thanks to our wonderful friends and partners: Bruno at Château Ducru-Beaucaillou / Thomas at Château Palmer / Basile at Château Lafon-Rochet / Pierre-Olivier at Château Cheval Blanc / Alexander at Château Giscours and Château du Tertre / Youmna, Yasmina and Tony at Château Biac / Alex Sirech and Damien Boulan / Fabien at Château Smith Haut Lafitte / Véronique and Daina at Château Haut-Bailly / … Continue reading 2017 Bordeaux Harvest Trip

TERROIRS OF A PRINCE, PRINCES OF THE TERROIR, Château Haut-Brion et Château La Mission Haut-Brion

December 2017 - Estates

“Château La Mission Haut-Brion instantly reveals its immense charm, Château Haut-Brion starts  out more restrained.” They have been evolving side by side for 35 years, with a committed owner and exemplary management stamping the development of both wines with the same ambition. They also benefit from the same remarkable expertise and the magic of terroirs that quickly reach perfect maturity. The resulting two wines are both of the finest quality, but here the similarity ends. In the glass  each of these Pessac-léognan properties has its own distinct character, to the point where  comparison becomes futile. Their positioning, determined by the owner, is now at last reflecting this reality, and perceptions among professionals and connoisseurs alike are changing, with  increased appreciation … Continue reading TERROIRS OF A PRINCE, PRINCES OF THE TERROIR, Château Haut-Brion et Château La Mission Haut-Brion


December 2017 - Estates

“We, the organic producers, haven’t invented anything” A few kilometers from Saint-Emilion’s prestigious crus classés, Nicolas Despagne produces clean-tasting wines that are powerful when young but show a remarkable development with age,  perhaps because this winegrower takes nothing for granted for more than five minutes at a time. He doesn’t see organic and biodynamic certification as ends in themselves and never stops thinking about the what, how and why of his processes. Another asset of Maison Blanche is its  generous fruit, which is due to the low levels of added sulfur and makes it a fine accompaniment to a vast array of flavors in the kitchen. last but not least, a reasonable price tag – the vineyard is in the … Continue reading CHÂTEAU MAISON BLANCHE, NICOLAS DESPAGNE’S PLAYING FIELD


December 2017 - Estates

“Restaurant clients feel a certain pleasure in drinking a Saint-Julien that isn’t on the next table.” Jean-Louis et Françoise Triaud entourés par leurs enfants Jean et Vanessa ainsi que leur gendre Orphée Acru classé with a very long history, château Saint-Pierre underwent an extraordinary reconstruction in the early 1980s, following a fragmentation of the estate generated by family divisions. This history explains why its wine, a superb Saint-Julien vin-de-garde, is still building its reputation. Founder Henri Martin, a major figure of the 20th century Medoc, is no longer with us, so we were greeted at the property by his grandson Jean Triaud. Jean recently took over the helm from his charismatic father Jean-Louis Triaud. Alongside his sister and brother-in-law he … Continue reading CHÂTEAU SAINT-PIERRE REBIRTH, BAPTISM AND CONFIRMATION OF A GREAT SAINT-JULIEN


December 2017 - Estates

“Making wines that are neither New World nor last century” In Bordeaux the Thienponts have long been known as people of few words. This reserve has been a family trait down the generations and is also characteristic of Guillaume Thienpont, who now works alongside his father Alexandre on their Pomerol estate. If they aren’t much given to talking it’s so they can concentrate more effectively on the tasks in their vineyard and winery. In addition to the arrival of Guillaume, new methods enable them to work this unusual terroir to the  greatest effect. All the optimization serves the expression of aroma and taste, “the main  virtue of Grands Vins” says the vineyard owner, setting the tone for our conversation. So … Continue reading VIEUX CHÂTEAU CERTAN, THE FRANK SUCCESS OF ITS CABERNETS


“It’s one of the most iconic restaurants in New York. You could count on two hands how many restaurants have this history. And it hasn’t had a lot of wine directors in its time. You stand on the shoulders of giants.” Jason Wagner describes his initial thoughts when he stepped into the role of Wine Director at the re-imagined, relocated union Square café. In 1985, union Square café was the very first restaurant opened by Danny Meyer with a focus on “contemporary American cuisine,” fresh ingredients (many sourced down the street from the green market in union Square), and warm hospitality. Thirty years later, bumped up the street with a fresh new look, union Square café somehow still manages to … Continue reading JASON WAGNER – UNION SQUARE CAFE, New York City