Restaurant: Jonathan Club
Location: 850 Palisades Beach Rd, Santa Monica, CA 90403. (310) 393-9245
Date: April 14, 2023
Cuisine: French Bistro
Rating: Surprisingly good for a club
Fellow Sauvages have been swearing that the DTLA Jonathan Club isn’t serving up that boring club food — and in the interest of full disclosure, I usually loath club food.
The Jonathan Club maintains a very high standard of build out.
The restaurant dining room.
We have this awesome private wine cellar room all to ourselves.
The epic table.
Plenty of glasses.
Condrieu for the white flight.
A few bubblies.
Our custom menu for the afternoon.
Champs.
Wagyu beef tartar crostini.
Blini & caviar. Caviar and toppings two days in a row!
Salmon cornets. Tasty little bite.
2020 E. Guigal Condrieu La Doriane. 92 points.
2019 E. Guigal Condrieu La Doriane. 93 points.
2015 E. Guigal Condrieu La Doriane. VM 95. Brilliant yellow-gold. Powerful orange, nectarine and honeydew aromas are complemented by suave floral, vanilla and chalky mineral accents. Supple and expansive in the mouth, offering deeply concentrated, smoke-tinged poached pear and peach nectar flavors that pick up honey and iodine qualities as the wine opens up. Lush and seamless but surprisingly energetic in style, showing superb closing thrust and lingering suggestions of buttery brioche and candied pit fruits. (Drink between 2019-2025)
2012 E. Guigal Condrieu La Doriane. VM 93. Bright yellow. Assertive aromas of nectarine, violet and smoky minerals, with a gingery nuance adding lift. Broad and silky on the palate, offering densely packed orchard and pit fruit flavors that become spicier with air. The mineral note comes back strong on the finish, which lingers with excellent tenacity and building smokiness.
Pan-seared Diver Scallops. Holland leeks, astrea caviar, champagne beurre blanc. This was a very rich dish. Not only are scallops rich, but the beurre blanc (with caviar) was pretty awesome. Tons of rich flavor. I’m not sure the condrieu was the perfect pairing as it’s a very rich wine with little acidity and given all this butter the dish could have used some acid — but still it was very enjoyable.
2001 M. Chapoutier Ermitage Le Pavillon. VM 95. Medium ruby-red. Pure nose combines blackberry, cassis, spices, pepper and a floral topnote. Fat, dense and sweet, with excellent volume for the vintage and firm balancing acids. Very fresh and nuanced on the back end, which features noble tannins. Today, this wine, from a low-yielding parcel of 65-year-old vines, seems more complete than the house’s other Hermitages.
2003 M. Chapoutier Ermitage Le Méal. VM 94. Red-ruby color. Rich, dense and powerful on the nose, with aromas of mineral-laced cassis and smoky tobacco. Deep, velvety and lush, but with compelling focus and precision to the flavors of cherry compote, redcurrant and cassis. Finishes suave, silky and unflagging, with serious heft and weight.
2003 Domaine Jean-Louis Chave Hermitage. VM 98. “Now we take the monster out of his cage,” Jean-Louis warned me before pouring this. Inky, almost black in color. Elemental, hugely concentrated and powerful on the nose, which slowly unveils aromas of dark cherry liqueur, blackberry, cassis, espresso and a deep note of sweet tobacco. Impossibly rich and dense on the palate (the yields in 2003 were off by two-thirds), showing myriad dark fruit and bitter chocolate flavors, with a suggestion of tapenade and an intense licorice quality. Remarkably, this takes on a mineral tone on the finish, which has the effect of further drawing out the amazingly powerful finish.
2007 Domaine Jean-Louis Chave Hermitage. VM 95-96. From Peleat: A real fruit bomb, with sexy aromas of red berries, cherry and cassis. Lithe and precise on the palate, with tangy mineral lift and very good cut. From Beaume: Exotic, intensely floral aromas of violet, lavender and magnolia. Sweet red fruits and spices on the palate, with the floral quality repeating. Again from Beaume: Spicy and mineral-driven, with sappy red berry flavors and gentle tannins. Less wild than the previous barrel. From L’Hermite: Musky cherry and dark berry aromas are complicated by minerals and underbrush. Fleshy dark berry and cherry pit flavors cling nicely to the palate. From Meal: A very rich sample, offering powerful cherry and cassis scents and a suavely smoky mineral note. Sappy and broad on the palate, displaying sweet kirsch and smoked meat qualities. From Bessards: Deep, strongly perfumed bouquet evokes cherry, cassis, cured meat and licorice. Firm and chewy, with deep dark berry flavors and slow-building tannins. “This will provide the spine of the final wine,” Chave told me. Again from Bessards: Hypnotic aromas of raspberry, candied cherry and incense, with a fresh lashing of minerals. Brisk and focused, with wonderfully pure red fruit flavors and silky texture. Impossibly pure and long on the finish. The final wine will be a riot of red and darker berry fruits, with excellent freshness and clarity.
Wild mushroom risotto. Acquerello rice, beurre de baratte, preserved black winter truffle. Awesome risotto and very nice and creamy. The truffles were, however, a touch muted. They were “preserved” with a bit of sherry as these truffles are off season.
2001 E. Guigal Côte-Rôtie La Turque. VM 94. Deep red. Wilder, more earthy and more powerful on the nose than the Mouline, with aromas of bitter cherry, creme de mure, fruity dark chocolate, licorice candy, espresso and pungent violet. Dense and broad on the palate, the cherry compote and blackcurrant flavors complicated by dense, dark tones of coffee, high-octane chocolate and black truffle. Quite solid but also lush, sweet and broad on the finish, with hints of complex flowers and herbs. Packs a real tannic punch, but the tannins are thoroughly buffered by the wine’s material. Definitely the most sauvage of the trio of ’01s right now.
2001 E. Guigal Côte-Rôtie La Mouline. VM 95. The 2001 Côte-Rôtie La Mouline from Guigal is splendid and reaffirms my preference for this single vineyard over Landonne and Turque. Powerful and sensual on the nose, the multi-layered black fruit is laced with crushed rock, pressed violet, potpourri and autumn bonfire. The palate is beautifully balanced with more weight than the La Turque, seamlessly integrated oak, melted tannins with irresistible garrigue notes lending complexity on the finish. This is going to be a gorgeous La Mouline, but it needs another decade in bottle. (Drink between 2035-2065)
2003 M. Chapoutier Côte-Rôtie La Mordorée. VM 93. Deep red. Vibrant scents of raspberry, redcurrant and strawberry jam, tinged by a note of smoked meat. On the palate, nervy acidity lifts and sharpens the impressively concentrated red berry flavors. A beautifully textured Cote-Rotie that shows excellent verve for the vintage.
2004 E. Guigal Côte-Rôtie La Turque. VM 95. Deep red. Flamboyantly perfumed nose offers a gaudy display of cherry, cola and fresh flowers. Deep, sweet and fleshy, with concentrated cherry/berry flavors, nervy minerality and a broad, expansive finish. While this will no doubt warrant a long rest in the cellar, there’s a seductively open quality to it that will make for wonderful early drinking.
La Belle Farms Duckling Breast. Sunchoke, pepper-maple gastrique, pear. Extremely nice bit of rare duck with perfect accompaniments.
1996 Paul Jaboulet Aîné Hermitage La Chapelle. VM 91+. Saturated ruby-red. Brooding aromas of cassis, spice and woodsmoke, along with port-like notes of chocolate and damp earth. Thick, silky and a bit roasted in the mouth, with chocolate and game flavors. Still in a rather oxidative phase, as this wine often is in the year or two following the bottling. But has the acidity and strong tannic structure for a long, slow evolution in bottle. Very long, chewy finish.
1998 Paul Jaboulet Aîné Hermitage La Chapelle. VM 92. Roasted aromas of black cherry and smoke. Less fat but more spicy in the mouth, with superb richness. Superripe suggestion of beefsteak tomato. More firmly built than the ’97, but nearly as rich. Finishes with huge, palate-coating but ripe tannins and outstanding length.
2000 Domaine Jean-Louis Chave Hermitage. VM 92-95. From Beaume: Full ruby. Raw red berries, leather and pepper on the nose. Thick and silky but bright; youthful and primary. Boasts good power for the vintage. Peleat: Bright deep ruby. Complex, stony aromas of tobacco, mocha, brown spices, pepper and iris. Smooth and vinous, with terrific class and delicacy more than power. Already offers lovely detail. Finishes firmly tannic and persistent. Very expressive of the vintage. L’Hermite: Saturated ruby. Explosive, quintessential Hermitage aromas of raw currant, leather, game, minerals and cedary spice. Supple and silky but quite unevolved. Here the tannins come off as a bit tough. Bessards: Deeper, more medicinal aromas of black fruits, cassis leaf and leather. Quite powerfully constituted but not yet sweet. A very serious, tannic lot that will provide the spine for the ultimate blend. Bessards from a new barrique: Sexy aromas of black raspberry, licorice, espresso and bitter chocolate. Sweeter in the middle than the last sample, then tough on the back end, with strong oak tannins showing. Bessards yet again: Aroma of raw crushed currant. Sauvage and minerally in the mouth; supple texture nicely framed by integrated acidity. A lovely blend of sweetness and tannic structure. Peppery on the back end. Very much a wine from granite soil. Meal: Sappy aromas of redcurrant, minerals and brown spices. Less fresh in the middle than the Bessards, with tannins a bit tough. Meal again: Roasted redcurrant, smoke, minerals and game on the nose. Silkier and more pliant in the mouth; this offers much better balance and more finesse than the last mouthful. Here the tannins are less rigid. The tougher sample was from a parcel that yielded just 25 hectoliters per hectare, while this parcel produced 35, noted Jean-Louis. Should make a lovely drink, though it’s hard to believe this wine will equal the ’99.
2000 E. Guigal Hermitage. VM 90+. Bright medium ruby. Very ripe aromas of cassis, gunflint, roasted herbs and spices. Expressive and mouthfilling; a very rich wine that’s amazingly supple for such a young Hermitage. But also broad-shouldered and solidly structured. Finishes very long and ripely tannic.
Quartet of American Wagyu Beef. Ribeye, cheek, short rib, tail, parmesan polenta, foraged mushroom. A lot of beef types. I liked it quite a lot. Certainly the main part was sous vide. I liked the richer extra bits, particularly with the cheesy polenta.
1996 E. Guigal Côte-Rôtie La Landonne. VM 93-95. Very good deep ruby-red. Crystallized red fruits, woodsmoke, leather, game and iron on the nose. Sweet, round and fat, with wonderful fruit and texture for the year. Spicy and gamey in the middle palate. This has a serious tannic structure for ’96 but is also far less forbidding today than the La Landonne ’95.
1999 E. Guigal Côte-Rôtie La Landonne. VM 97-100. Saturated dark ruby. Flamboyant, wild aromas of blackberry, black raspberry, leather, smoked meat, tar, minerals, animal fur and brown spices. Silky, thick and huge; less subtle than the Turque but a wine of extraordinary texture and thrust. Finishes with huge ripe but chewy tannins and great persistence. This is 13.2% natural alcohol, vs. 13.5% for La Turque and 13% for La Mouline.
1998 Pierre Gaillard Côte-Rôtie Cuvée Unique Côte Rozier.
1999 E. Guigal Côte-Rôtie La Landonne. VM 97-100. Saturated dark ruby. Flamboyant, wild aromas of blackberry, black raspberry, leather, smoked meat, tar, minerals, animal fur and brown spices. Silky, thick and huge; less subtle than the Turque but a wine of extraordinary texture and thrust. Finishes with huge ripe but chewy tannins and great persistence. This is 13.2% natural alcohol, vs. 13.5% for La Turque and 13% for La Mouline.
French Cheese Plate. Comte, roquefort, brie de meaux, epoisses, grilled bread, fruit compote, raw nuts.
Interesting!
Strawberry Margarita Sorbetto! — like a frozen cocktail — made by me for @sweetmilkgelato — Strawberries from Avignon, blended with fresh lime, Reposado Tequila and Cointreau –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #strawberry #Margarita #cocktail #Tequila #Cointreau
One of my earliest Signature Flavors —Tiramisu Gelato — The base is a highly technical Zabaione of Egg Yolk, Fresh Mascarpone Cheese, and Sweet Marsala with Fresh Brewed Espresso. It’s dusted with Valrhona Cocoa powder and layered with house-made Vanilla Rum Espresso syrup-soaked Lady Fingers — the final result is totally Tiramisu — made by me for @sweetmilkgelato –#SweetMilkGelato #gelato #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #desserttime #foodphotography #gelatoartigianale #dessertlover #icecream #icecreamlovers #Tiramisu #Espresso #coffee #chocolate #Marsala #Zabaione #Eggyolk #Rum #Mascarpone
Overall, an absolutely fabulous Sauvages. I had low expectations for the food, and while it wasn’t exactly the most innovative in the world, execution was excellent. Wine service from Paul Sherman was as good as it gets and the room was perfect. The wines were a touch disapointing considering how great Northern Rhones could be — and they were a bit more middling — but a first rate “lunch” all things considered.
