Image
  • Writing
    • Andy Gavin: Author
    • About my Novels & Writing
    • All Writing Posts
    • The Darkening Dream
      • Buy the Book Online
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Untimed
      • Buy Untimed Online
      • Book Trailer
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Scrivener – Writer’s Word Processor
    • iPad for Writers
    • Naughty Dark Contest
  • Books
    • Book Review Index
    • Favorite Fantasy Novels
    • Andy Gavin: Author
    • The Darkening Dream
      • Buy the Book Online
      • Sample Chapters
      • Short Story: Harvard Divinity
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Untimed
      • About the Book
      • Buy Untimed Online
      • Book Trailer
      • Sample Chapters
      • Reviews
      • Info for Reviewers
      • Press Coverage
      • Awards
      • Cast of Characters
    • Naughty Dark Contest
  • Games
    • My Video Game Career
    • Post Archive by Series
    • All Games Posts Inline
    • Making Crash Bandicoot
    • Crash 15th Anniversary Memories
    • World of Warcraft Endgames
    • Getting a Job Designing Video Games
    • Getting a Job Programming Video Games
    • Naughty Dark Contest
  • Movies
    • Movie Review Index
  • Television
    • TV Review Index
    • Buffy the Vampire Slayer
    • A Game of Thrones
  • Food
    • Food Review Index
    • Foodie Club
    • Hedonists
    • LA Sushi Index
    • Chinese Food Index
    • LA Peking Duck Guide
    • Eating Italy
    • Eating France
    • Eating Spain
    • Eating Türkiye
    • Eating Dutch
    • Eating Croatia
    • Eating Vietnam
    • Eating Australia
    • Eating Israel
    • Ultimate Pizza
    • ThanksGavin
    • Margarita Mix
    • Foodie Photography
    • Burgundy Vintage Chart
  • Other
    • All Posts, Magazine Style
    • Archive of all Posts
    • Fiction
    • Technology
    • History
    • Anything Else
  • Gallery
  • Bio
  • About
    • About me
    • About my Writing
    • About my Video Games
    • Ask Me Anything
  • Contact

Archive for Jeff Leve

Sauvages Bordeaux

Jun08

Restaurant: Private Chef, David Slatkin

Location: Bel Air

Date: October 15, 2021

Cuisine: American

_

This particular entry in my series of Friday afternoon wine themed Sauvages lunches was set at…
7U1A4429-Pano
Member Jeff’s lovely backyard and features food by private chef David Slatkin.
7U1A4438
We dined at this lovely table — it would be romantic except this is about a dozen old winos :-).

1A4A5820
Getting the wine going.
1A4A5861
1808 Henriot Champagne Brut Millésimé Rosé.
1A4A5809
Salmon from Jose. Great, but very salty.

1A4A5868
1A4A5813
Korean Short Rib Taco — sweet but great.
1A4A5853
2018 Château Cos d’Estournel Blanc. VM 92. The 2018 Cos d’Estournel Blanc is showing nicely in bottle, partly because of the increased proportion of Sémillon in the blend. That lends complexity on the nose, which displays gorgeous honeysuckle and yellow plum aromas, if perhaps more oiliness than I found from bottle. The palate has tightened up a little, feeling less rounded than before, with intense orange pith, apricot and tangy marmalade toward the finish. A lovely Cos d’Estournel Blanc that I am intrigued to see age in bottle. (Drink between 2021-2032)
1A4A5852
2019 Château Brane-Cantenac Blanc. 90 points.
1A4A5825
Miso Potsticker — a bit salty.
1A4A5856
Mango and burata toast.
1A4A5875
BBQ pork belly.
1A4A5850
2000 Château Angélus. VM 92. The 2000 Angélus (which, incidentally, was the first vintage where the bottle was embossed with the château name) is one that I have tasted many times, though not recently. Showing minor degradation at its rim, it displays a core with a healthy deep hue. The bouquet is concentrated and intense, plenty of red fruit mingling with melted tar and leather, and perhaps a little more gourmand/animally than I was expecting. The palate is medium-bodied with a slight bitterness on the entry, and delivers good weight and girth, though compared to recent vintages it is patently clear that there is not the same clarity or tension. Quite ferrous, especially with aeration. (Drink between 2021-2032)
1A4A5832
2000 Château La Mission Haut-Brion. VM 97. The 2000 La Mission Haut-Brion is a vintage that I have not tasted for several years. At age 21, it has retained its youthful nose of vivid black cherries, wild strawberry and iodine, and shows less of the black olive tapenade element that I noticed in its youth. The palate is medium-bodied with lithe tannins that belie that backbone of this La Mission. Beautifully balanced and quite peppery, with fine salinity, it is less sauvage than many other millennial Bordeaux, leading to a succulent, sensual finish. This is only just beginning to show what it is capable of. 13.4% alcohol. Tasted at the château with Jean-Philippe Delmas. (Drink between 2022-2050)
1A4A5829
2000 Château Magrez Fombrauge. VM 88-90. Saturated ruby. Musky aromas of black raspberry, violet, game and burning tobacco. Intensely flavored, firmly structured and tightly wound, but seems a bit dried by the extraction. Seems rather tough today and not showing its personality. But undeniably concentrated. Finishes with somewhat gritty tannins.
1A4A5887
Fish with cous cous and lobster.
1A4A5844
1989 Château La Conseillante. VM 97. The 1989 La Conseillante is one of the top performers in Pomerol and arguably now one of the best values. This bottle confirms that exuberance and joie-de-vivre on the nose, displaying the telltale crushed violets in bloom, with precious but controlled red and black fruit underneath. The palate is sumptuous from the start, presenting cashmere tannin and perhaps a little more glycerine in this bottle. The bravura finish leaves you grinning from ear to ear. Stunning, and it will remain on its plateau for many years. Tasted at the 1989 Bordeaux dinner at Hatched in London. (Drink between 2019-2040)
1A4A5847
1989 Château Montrose. VM 98. The 1989 Montrose is a magnificent wine and this represents one of the best bottles I have encountered – one that was purchased on release and not moved from Berry Brothers’ cellar since. I have encountered perfect bottles of the 1989, and this flirts with that magic figure. It is blessed with a captivating bouquet of blackberry, raspberry, sous-bois and black truffle, the veins of blue fruit just toned down a little compared to previous bottles. The palate is supremely well balanced with those filigreed tannins that in some ways are atypical of Montrose. It delivers silky-smooth texture and an intense finish that glides across the senses. I cannot give a perfect score on this occasion, but without question, this is one of the great Montrose releases. Tasted at the 1989 Bordeaux dinner at Hatched in London. (Drink between 2019-2050)
1A4A5846
1989 Château Pichon-Longueville Baron. VM 95. The 1989 Pichon-Baron repeats its performance from the vertical tasting in May 2018. It storms from the glass, bearing copious blackberry, cedar and perhaps a little more mint than I noticed on the previous bottle. There is so much youthful zeal to this harmonious, refined Pauillac that you would barely guess it is 30 years old. Long and tender with a graphite-infused finish, this bottle might be even better than the ex-château example. Tasted at the 1989 Bordeaux dinner at Hatched in London. (Drink between 2019-2038)
1A4A5895
Duck confit with egg.
1A4A5834
1996 Château Lafite Rothschild. VM 97+. The 1996 Lafite-Rothschild is consistent with the bottle shown at the Hong Kong vertical. It has an intense bouquet with blackberry, cedar and a pencil box of graphite. The adjective I use whilst writing this note is that the aromas are “cool”. Perhaps given its provenance, this is one of the most backward bottles of 1996 that I have tasted. There are those fine but rigid tannins that lend this Lafite such beguiling symmetry, copious cedar and graphite with vein of brine and oyster shell. I love the precision of this wine and the sappiness on the finish. At the moment, maybe more impressive than enjoyable, so if you can, cellar it for another 5 to 8 years. Tasted at the Lafite-Rothschild 150th anniversary dinner at the estate. (Drink between 2025-2055)
1A4A5837
From my cellar: 1996 Château Haut-Brion. JG 94. The 1996 Haut Brion is less hermetically sealed than the 1998, and is beginning to hint a bit at its secondary layers of aromatic complexity, though it still remains a very young wine. The bouquet is deep and classic, as it jumps from the glass in a mélange of black cherries, dark berries, Cuban tobacco, incipient notes of the black truffles to come, and a fine base of Graves earth. I assume that the 1996 saw the same amount of new oak as the 1998, but there is little sign of the wood at the present time. On the palate the wine is full-bodied, deep and very intense, with a quite powerful profile for Haut Brion. The wine is rock solid at the core and very tannic, though the tannins are ripe and well-integrated into the wine. The finish is very, very long and soil-driven, and this will clearly be one of the most powerful vintages of Haut Brion to emerge since the 1959. It will be superb, but one will require plenty of patience. (Drink between 2025-2075)
1A4A5839
1986 Château Léoville Las Cases. VM 97+. Saturated dark ruby. Cassis, shoe polish, camphor and rose petal on the nose; this reminded me of a great vintage of Latour. Dense and extremely concentrated; explosive yet totally backward. There nothing playful about this infant claret. Finishes with extraordinary, slow-building persistence. Very serious juice; one of the great Bordeaux of the 1980s. Drink 2010 through 2035.
1A4A5907
Lamb ravioli with truffle. Yum!
1A4A5831
1990 Château Montrose. VM 95. Full ruby-red. Wild, exotic aromas of crystallized redcurrant, leather, tobacco and minerals; distinctly exotic, even overripe. Then lush, sweet and opulent, with an atypically velvety texture for Montrose. But extremely young and structured, finishing with powerful tannins and great grip and length. Almost California-like in style; in Bordeaux, they’d refer to the fruit expression of this wine as “original,” which is not necessarily high praise. Drink 2008 through 2030.
1A4A5843
1990 Château Beausejour (Duffau Lagarrosse). VM 91. Deep ruby to the rim. Extravagant aromas of black fruits, violets, and toffee. Voluptuous and sweet; this has outstanding concentration but with so much baby fat there’s little delineation on the palate. Finishes with a kick of alcohol and substantial ripe tannins. Very dense, but while a flight of other top right-bank wines were sending off fireworks in the glass, this chunky wine sat like a lump of coal.
1A4A5841
1982 Château Mouton Rothschild. VM 98. The 1982 Mouton-Rothschild continues to be the extravagant Pauillac that it has always been. This has an irresistible, exotic bouquet of precocious kirsch, hoisin, graphite and blueberry scents that gain intensity in the glass. The palate is a little headier than previous bottles, sensual and almost glossy, presenting a glycerin-rich smorgasbord of dark cherries, black currant, crème de menthe and mint that almost knocks you off your feet. Fabulous. Tasted from an ex-château jeroboam at the Palace of Versailles charity dinner. (Drink between 2019-2040)
1A4A5913
Beef.
1A4A5949
1995 Grande Maison Monbazillac Cuvée Madame.
1A4A5951
1998 Alois Kracher Grande Cuvée TBA #10 Nouvelle Vague. 95 points. The fat and soft fruit of chardonnay are here perfectly allied with the freshness and spice of welschriesling. Caramel and pungent botrytis augment aromas of honey and tropical fruits. In the mouth, this is the most dynamic of any of Kracher’s ’98s, with insistent fruit acid and firm expression of wood allaying its formidable thickness. Flavors of quince and apple jelly, with musky notes from the welschriesling and a chardonnay-typical caramelization of tropical fruits. Mandarin orange and brown spices join the fruit parade in a formidable finish. 2 stars.
1A4A5939
Persimon Souflee.
1A4A5948
Chocolate Chip Cookies.
1A4A5958
Coconut Cream Pie Gelato — Coconut dairy custard base, house-made GF Graham Crackers, and house-made Coconut Caramel — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #coconut #caramel #grahamCrackers #cookies
1A4A5959
Apricot Amaro Passionfruit Mango Sorbetto – I like blending compatible fruits together — made by me for @sweetmilkgelato — #dessert #icecream #FrozenDessert #nomnom #dessertlovers #dessertporn #icecreamlovers #gelatoitaliano #foodporn #gelatolover #food #foodgasm #foodblogger #dessertgasm #desserttime #foodphotography #gelatoartigianale #gelatomania #dessertlover #icecream #icecreamlovers #sorbetto #amaro #apricot #passionfruit #mango
1A4A5963
Epic cheese plate.
1A4A5952
No comment.
1A4A5936
Overall, a great lunch with really good food and amazing wines — all of which were drinking in great form. I don’t buy too much Bordeaux anymore, but they are really great when you give them a few years.

After the dinner proper a couple of us hung out on the lovely terrace and sipped our vast array of wines (and munched on the cheese plate).

For more LA dining reviews click here.

7U1A4441

Related posts:

  1. Sauvages Bordeaux
  2. Sauvages AOC
  3. Heroic Bordeaux
  4. Upstairs with Sauvages
  5. Sauvages Roccos
By: agavin
Comments (0)
Posted in: Food
Tagged as: Bordeaux, BYOG, Gelato, Jeff Leve, lunch, Sauvages, Wine

Sloan not on Loan

Oct09

Restaurant: Private Chef, David Slatkin

Location: Bel Air

Date: August 23, 2019

Cuisine: American

_

Somehow this season I keep getting “dragged” into New World themed meals, so it’s back again to the house of my friend and wine journalist Jeff Leve for a slate of Cabernet Sauvignon featuring top wines from Sloan.
7U1A4429-Pano
Member Jeff’s lovely backyard and features food by private chef David Slatkin.

7U1A6496
Our host Jeff, and to his left one of the principals at Sloan.
7U1A6494
Chef David Slatkin leans in.

7U1A6505

2014 Sloan Asterisk. VM 93. A gorgeous second wine, the 2014 Asterisk has a lot to offer. Succulent red cherry, plum and pomegranate fruit give the wine much of its racy personality. In 2014, the Asterisk has terrific energy and brightness, with pretty floral and savory notes that add perfume. There is so much grace and class here, but readers should expect the slightly slender style that is typical of the year. (Drink between 2020-2024)  Jeff Level 92. Soft, fresh, sweet and elegant, the purity in the fruit and the open, forward, refined style are the hallmarks of this wine.
7U1A6506
2010 Sloan Asterisk. VM 91. Dark red cherry, plum, mocha, tobacco, licorice and spices flesh out in the 2010 ASTERISK. Rich, round and creamy, the Asterisk shows plenty of SLOAN ESTATE personality in a juicy, approachable style. The tannins could use another year or two to soften, but the wine’s balance is terrific. The blend is 58% Cabernet Sauvignon, 40% Merlot and drops of Cabernet Franc and Petit Verdot. (Drink between 2014-2023)  Jeff Leve 93. Purity, refinement, and elegance, with soft, silky tannins and sweet ripe fruits in a forward style that is drinking at close to peak today.
7U1A6486
Meat and Cheese board — always yummy!
7U1A6501
Beef tartar with crisps. A always love beef tartar.
7U1A6507
2015 Sloan. VM 97. The 2015 Sloan is a powerful, dramatic wine endowed with tremendous textural depth. A rush of blackberry jam, grilled herbs, leather and licorice builds as this flamboyant wine shows off its alluring personality. Even with all of its obvious intensity, the 2015 possesses a good deal of freshness and structure. It is a tremendous wine by any measure. (Drink between 2022-2040) Jeff Leve 99. Deep, dark, brooding, powerful, rich, lusciously textured and packed with layers of sweet, polished, black, dark red and blue fruit. The tannins are soft and polished giving the wine the right balance between tannins, power and elegance.
7U1A6509
2012 Sloan. VM 97. The 2012 Sloan is dark, sensual and voluptuous to the core. Soft edges and radiant, luxurious fruit add to the wine’s undeniably raciness. Absolutely impeccable, the 2012 Sloan is also a fabulous example of the year at its best. (Drink between 2020-2032)  Jeff Leve 98. Deep, dark and powerful, the wine is equally round, plush and polished. Mouth-filling, sweet, multi-layered and complex, the fruit has a great sense of purity that comes through easily. If you like young Cabs, pop it now, else this will age for decades.
7U1A6511
2009 Sloan. VM 96. The 2009 SLOAN ESTATE has fleshed out beautifully since last year. Exciting and totally voluptuous, the 2009 covers every inch of the palate with layers of mocha-infused dark fruit. The 2009 boasts striking inner perfume and sweetness, with generous plum, cinnamon, melted road tar and Christmas cake notes that wrap around the highly expressive finish. I imagine the 2009 is a vintage that will enjoy a broad window of drinkability starting pretty much upon release. The 2009 is 80% Cabernet Sauvignon, 12% Merlot, 5% Cabernet Franc and 3% Petit Verdot. SLOAN fans will note the Merlot is a little higher than normal in 2009. (Drink between 2014-2027) Jeff Leve 95. Forward, easy to drink, medium/full-bodied with an open, lush character and plenty of blackberries, espresso, fudge and smoke. The wine is soft and refined in the finish.
7U1A6526
Delicious meaty pasta. Nice textural bite to the thick pasta.
7U1A6464
2009 Abreu Cappella. Jeff Leve 98 Silk and velvet textures make the wine. This is such a great style. The showy, perfectly ripe fruits, soft, polished tannins, and layers of ripe, sweet, fresh and fleshy berries never quits. The fruit filled finish, with its nuances of smoke, dark cocoa, licorice and espresso hang wth you for ages. Drink this now, or wait a decade. This is a very special wine.
7U1A6531
2012 The Debate Cabernet Sauvignon Beckstoffer To-Kalon Vineyard. 96 points. Dark fruit and chocolate on the nose. The palate was dark berries, red cherry, mahogany, chocolate and a hint of sage on the finish. The finish was full and lingering. A great bottle of wine So much better than the Dr Crane I had two weeks ago.
7U1A6465
2013 Schrader Cellars Cabernet Sauvignon T6 Beckstoffer To-Kalon Vineyard. Jeff Leve 100. Just stunning in every sense of the word. Still inky dark in color, the wine is opulent, silky, sexy, lush and pure. Concentrated, balanced and energetic, the texture is polished velvet and the fruit tastes as good as it feels. It’s a knockout wine! The last time I tasted this was in 2016 and I noted it could eventually hit triple digits. Today, I no longer wonder as this is so above and beyond, it deserves 100 Pts.
7U1A6537
Quail and mushrooms.
7U1A6467
2007 Araujo Estate Cabernet Sauvignon Eisele Vineyard. VM 95+. Good full ruby-red. Vibrant aromas of deep black raspberry, licorice and violet; quite expressive considering it was bottled about a month prior to my visit. Then dense, deep and very primary, with powerful yet suave flavors of blackberry, smoke, licorice, minerals, chocolate and earth spreading out to saturate the palate. An infant today but the wine’s superb persistence and finishing perfume suggest it will rank among the best vintages of this bottling. If there is ever a classification of Napa Valley cabernet vineyards, the Eisele Vineyard would clearly be a grand cru.  Jeff Leve 94. Clearly not a wine of power, this is all about the elegant nature, soft tannins, balance, lift and vivacity. There is a purity to the fruit that shines though, along with touches of toasty oak, licorice, smoke and black fruits. This is ready for prime time drinking today.
7U1A6552
2006 Colgin IX Estate. Jeff Leve 98. Spicy, suave, silky and intense, the fruit is perfectly ripe, sweet, fresh and pure. The wine offers that unique combination of density paired with refinement, lift, complexity and length. And this is still young, so pop a cork now to check it out, if you have a few bottles, or age it for another decade to see what happens.
7U1A6554
2006 Harlan Estate. Jeff Leve 98. Wow! Talk about a wine with a lot going on. Initially, you discover the multiple layers of fruit. But it is the refined character, the soft, polished, silky tannins and the complexity that keeps you going back for another taste of all that ripe, deep fruit. Powerful, but elegant, this is gorgeous. Still young, it’s a nice time to start opening your bottles, but there is no hurry, as they are going to age for decades with ease.
7U1A6544
Duck breast.
7U1A6481
2002 Abreu Cabernet Sauvignon Madrona Ranch. 96 points. Deep ruby, dark fruit, med. tannins, long finish; delicious, but out shone by the 05 Spottswoode, possibly related to a longer decant. I suspect this wine is still evolving & it needs more time or a longer decant; delicious!
7U1A6484
2002 Shafer Cabernet Sauvignon Hillside Select. Jeff Leve 97. It’s been ages since I last tasted this gem. It is hard to believe, this is almost 18 years old. The color remains dark. The fruit, which has softened over the years, continues to hold on to its youth. The oak is better integrated. But this is still about the power and layers of decadent berries, so I’d wait another few years before popping another cork.
7U1A6485
2010 Shafer Cabernet Sauvignon Hillside Select. Jeff Leve 96. Massive, powerful, concentrated and loaded to the top with layers of ripe, dark berries, jam, smoke, espresso, vanilla and licorice. Still primary, it is not ready for prime time drinking yet, as everything still needs to come together.
7U1A6557
Beef.
7U1A6472
2008 Sloan. VM 95. Bright medium ruby. Pure and high-pitched if reticent on the nose, offering aromas of blackberry, licorice, violet, menthol and sweet oak lifted by an element of dusty stone. Wonderfully suave, fine-grained and light on its feet, with a sexy oak element complementing the black raspberry, mineral and spice flavors. Very dense but not at all heavy, showing terrific floral energy and a light touch for this bottling, with no sign of dehydrated berries. The fruit still conveys a distinctly primary character but the wine’s verve makes it delicious already–in fact, I’m tempted to say that anyone who doesn’t love this is a spoilsport or a masochist. Wonderfully harmonious wine with the underlying spine to support a long evolution in bottle. The substantial dusty tannins show some obvious new oak. (Drink between 2018-2035)  Jeff Leve 96. Ready to drink, medium/full-bodied, soft, fresh and polished. The wine serves up its smoky, blackberry, black cherry, smoke, coffee bean and chocolate essence with little effort.

7U1A6473
2001 Sloan. VM 92. Good deep ruby-red. Ripe aromas of bitter cherry, blueberry, dark chocolate, violet and brown spices. At once ripe and dry, with good energy and firm structure leavened by a truffley sweetness and leather and tobacco leaf notes that reminded me of Bordeaux. A very nicely delineated, juicy, classically styled wine that finishes with firm tannic spine. But hardly an easy style, and in need of a bit of patience. (I much preferred this to the 2000 version, which was distinctly more leafy and peppery. With less flesh and depth, this wine’s tannins come across as a bit dry and green, in the style of the vintage.)  Jeff Leve 96. Still holding on to its youth, the wine is massive, powerful, dense and intense. It is also a bit oaky, although there is more than enough ripe, sweet, dark fruits, chocolate, licorice and smoke to keep you satisfied.

7U1A6474
2013 Sloan. VM 97. A huge, backward wine, the 2013 Sloan is deep, powerful and explosive, with huge dark fruit and tons of torrefaction, licorice and menthol notes that add gravitas. Readers will have to be patient with the 2013. All the pedigree of this great vintage is evident, but the tannins need time to soften. At times, the 2013 reminds me of the 2001. Jeff Leve 97. Smoky, with an espresso tone on top of all the layers of inky, dark black and blue fruits. Powerful, concentrated, lush and rich, the fleshy character retains freshness and purity, awarding you a long, mouthcoating finish.

7U1A6583
Cheese plate.
7U1A6581
Soufflé.
7U1A6587
Homemade chocolate chip cookies.
7U1A6590
The wine line up.

7U1A6601
From my cellar: 2002 Krug Champagne Vintage Brut. BH 97. There is a distinctly phenolic character to the secondary-tinged yet super-fresh nose reflects notes of bread, yeast, pear, baked apple, spice and a hint of citrus. The bold and full-bodied flavors possess superb complexity while being underpinned by a notably fine but dense mousse, all wrapped in a gorgeously persistent finish. This is a seriously impressive effort and one of the best of the Krug Brut vintage series released in many years. Note that while this should continue to age effortlessly, it could certainly be enjoyed now. (Drink starting 2017)
7U1A6602
Cigars!
7U1A6586

After the dinner proper a couple of us retired up the stairs to a lovely terrace on top of the yard and sipped our “bonus wine” (the 2002 Krug).

Great evening, even if the wines were bruisingly intense.

For more LA dining reviews click here.

Related posts:

  1. Sauvages Bordeaux
  2. Memorial Day Pig
  3. Sauvages 71Above
  4. Epic Ocean Party 2015
  5. Kali Cabernet
By: agavin
Comments (0)
Posted in: Food
Tagged as: Cabernet Sauvignon, California Wine, David Slatkin, Jeff Leve, Slone, Wine
Watch the Trailer or

Buy it Online!

Buy it Online!

96 of 100 tickets!

Find Andy at:

Follow Me on Pinterest

Subscribe by email:

More posts on:



Complete Archives

Categories

  • Contests (7)
  • Fiction (404)
    • Books (113)
    • Movies (77)
    • Television (123)
    • Writing (115)
      • Darkening Dream (62)
      • Untimed (37)
  • Food (1,766)
  • Games (101)
  • History (13)
  • Technology (21)
  • Uncategorized (16)

Recent Posts

  • Tomato Wednesday!
  • Happy Hibi
  • Eating Naples – Palazzo Petrucci
  • Eating San Foca – Aura
  • Eating Otranto – ArborVitae
  • Eating Lecce – Gimmi
  • Eating Lecce – Varius
  • Eating Lecce – Duo
  • Eating Lecce – Doppiozero
  • Eating Torre Canne – Autentico

Favorite Posts

  • I, Author
  • My Novels
  • The Darkening Dream
  • Sample Chapters
  • Untimed
  • Making Crash Bandicoot
  • My Gaming Career
  • Getting a job designing video games
  • Getting a job programming video games
  • Buffy the Vampire Slayer
  • A Game of Thrones
  • 27 Courses of Truffles
  • Ultimate Pizza
  • Eating Italy
  • LA Sushi
  • Foodie Club

Archives

  • May 2025 (5)
  • April 2025 (4)
  • February 2025 (5)
  • January 2025 (3)
  • December 2024 (13)
  • November 2024 (14)
  • October 2024 (14)
  • September 2024 (15)
  • August 2024 (13)
  • July 2024 (15)
  • June 2024 (14)
  • May 2024 (15)
  • April 2024 (13)
  • March 2024 (9)
  • February 2024 (7)
  • January 2024 (9)
  • December 2023 (8)
  • November 2023 (14)
  • October 2023 (13)
  • September 2023 (9)
  • August 2023 (15)
  • July 2023 (13)
  • June 2023 (14)
  • May 2023 (15)
  • April 2023 (14)
  • March 2023 (12)
  • February 2023 (11)
  • January 2023 (14)
  • December 2022 (11)
  • November 2022 (13)
  • October 2022 (14)
  • September 2022 (14)
  • August 2022 (12)
  • July 2022 (9)
  • June 2022 (6)
  • May 2022 (8)
  • April 2022 (5)
  • March 2022 (4)
  • February 2022 (2)
  • January 2022 (8)
  • December 2021 (6)
  • November 2021 (6)
  • October 2021 (8)
  • September 2021 (4)
  • August 2021 (5)
  • July 2021 (2)
  • June 2021 (3)
  • January 2021 (1)
  • December 2020 (1)
  • September 2020 (1)
  • August 2020 (1)
  • April 2020 (11)
  • March 2020 (15)
  • February 2020 (13)
  • January 2020 (14)
  • December 2019 (13)
  • November 2019 (12)
  • October 2019 (14)
  • September 2019 (14)
  • August 2019 (13)
  • July 2019 (13)
  • June 2019 (14)
  • May 2019 (13)
  • April 2019 (10)
  • March 2019 (10)
  • February 2019 (11)
  • January 2019 (13)
  • December 2018 (14)
  • November 2018 (11)
  • October 2018 (15)
  • September 2018 (15)
  • August 2018 (15)
  • July 2018 (11)
  • June 2018 (14)
  • May 2018 (13)
  • April 2018 (13)
  • March 2018 (17)
  • February 2018 (12)
  • January 2018 (15)
  • December 2017 (15)
  • November 2017 (13)
  • October 2017 (16)
  • September 2017 (16)
  • August 2017 (16)
  • July 2017 (11)
  • June 2017 (13)
  • May 2017 (6)
  • March 2017 (3)
  • February 2017 (4)
  • January 2017 (7)
  • December 2016 (14)
  • November 2016 (11)
  • October 2016 (11)
  • September 2016 (12)
  • August 2016 (15)
  • July 2016 (13)
  • June 2016 (13)
  • May 2016 (13)
  • April 2016 (12)
  • March 2016 (13)
  • February 2016 (12)
  • January 2016 (13)
  • December 2015 (14)
  • November 2015 (14)
  • October 2015 (13)
  • September 2015 (13)
  • August 2015 (18)
  • July 2015 (16)
  • June 2015 (13)
  • May 2015 (13)
  • April 2015 (14)
  • March 2015 (15)
  • February 2015 (13)
  • January 2015 (13)
  • December 2014 (14)
  • November 2014 (13)
  • October 2014 (13)
  • September 2014 (12)
  • August 2014 (15)
  • July 2014 (13)
  • June 2014 (13)
  • May 2014 (14)
  • April 2014 (14)
  • March 2014 (10)
  • February 2014 (11)
  • January 2014 (13)
  • December 2013 (14)
  • November 2013 (13)
  • October 2013 (14)
  • September 2013 (12)
  • August 2013 (14)
  • July 2013 (10)
  • June 2013 (14)
  • May 2013 (14)
  • April 2013 (14)
  • March 2013 (15)
  • February 2013 (14)
  • January 2013 (13)
  • December 2012 (14)
  • November 2012 (16)
  • October 2012 (13)
  • September 2012 (14)
  • August 2012 (16)
  • July 2012 (12)
  • June 2012 (16)
  • May 2012 (21)
  • April 2012 (18)
  • March 2012 (20)
  • February 2012 (23)
  • January 2012 (31)
  • December 2011 (35)
  • November 2011 (33)
  • October 2011 (32)
  • September 2011 (29)
  • August 2011 (35)
  • July 2011 (33)
  • June 2011 (25)
  • May 2011 (31)
  • April 2011 (30)
  • March 2011 (34)
  • February 2011 (31)
  • January 2011 (33)
  • December 2010 (33)
  • November 2010 (39)
  • October 2010 (26)
All Things Andy Gavin
Copyright © 2025 All Rights Reserved
Programmed by Andy Gavin