1 | Wine | Page 343

"The nearly picture perfect growing season of 2012 has imprinted its own character on the 2012 Sauvignon Blanc. Make no mistake, the slate and minerality typical of Frog’s Leap Sauvignon Blanc is all there in spades and anchors the wine in its Rutherford roots. It’s just that there is something more. A hint of white peach or perhaps a bit of lychee that only is there in the best years. The result is a bit of expansion in the culinary possibilities."

"My favorite Beau-Sejour-Becot to date, this sumptuous, dense blue/purple-hued 2009 reveals a blockbuster nose of blueberry pie, black fruits, licorice, forest floor, spring flowers and a hint of mocha. A blend of 70% Merlot and the rest Cabernet Franc and Cabernet Sauvignon made from tiny yields of 27 hectoliters per hectare, this big, inky, powerful, tannic wine is sensationally concentrated. With an unctuous texture, full-bodied power and tremendous levels of tannin (largely concealed behind a cascade of rich fruit), this is a fabulous effort from a beautifully situated St.-Emilion premier grand cru classe. It will need 5-8 years of cellaring, and should keep for three decades."-Robert Parker

"Deep ruby. Aromas of ripe cherry, cassis, blackberry and dark chocolate, with a touch of cola. Lush, layered and focused, with a creamy texture and hefty dark fruit flavors. Shows the ripeness of the year but there's good energy here too. Finishes with smooth tannins, a hint of licorice and very good length. I'll bet that this will be even better in a couple years but it's approachable now."

"The 2006 Barbaresco is a gorgeous, generous Barbaresco loaded with ripe dark fruit. This is an especially harmonious, refined Barbaresco from the Produttori that is also somewhat unusual for its dark, brooding personality. Licorice, leather and tar linger on the powerful finish. Today the wine is remarkable for its depth and concentration, while the aromatic complexity will develop in bottle...Simply put, this is a marvelous effort."

"Rich, golden character with ripe fruit and pleasant oak nuances. Aromas of poached pears are encircled by toasty-sweet toffee and caramel notes. Barrel fermentation and sur lie aging lend a rich creaminess to the mouthfeel, adding layers of crème brûlée, caramel and baking spices to the juicy baked apples and pear. Lemon meringue leaves a bright impression on the long finish. Pair this well-balanced Chardonnay with scallops or other rich seafood."