I’m Back

As you (hopefully) have noticed, I’ve been gone a while. Since I last posted, there has been a lot going on at Spec’s and I have been to France three different times. The first trip was to Roussillon, Languedoc, the Rhone, and Burgundy. Next was my annual tasting trip to Bordeaux, and most recently I was herding 31 cats, um, I mean customers through Champagne and Bordeaux.

The less said about the first trip (especially while in Burgundy), the better. It was a cold and wet January I have never been so cold for so long in my entire life.

BTvThe annual late March / early April trip to Bordeaux to taste the new vintage (this year 2014) was much better and the wines were lovely. There will be more on that soon. And we visited Ch. Montus / Bouscasse in Madiran and Ch. de Mercies / Ch. Haut Serre in Cahors. Both were great and educational (yes, even for me) visits.

And most recently, the trip to Champagne and Bordeaux with 31 customers was a blast for me and for them. Champagne stops included Barons Rothschild, Louis Sacy, Andre Clouet and Bonnaire, Castelnau, Taittinger, and J.P. Marniquet with excellent meals at Jardine de Crayeres and Briqueterie. After a direct TGV from Champagne to Bordeaux and a boat ride on the Garonne / Gironde (complete with Champagne and Bordeaux), our Bordeaux stops included Rauzan Segla, Pontac Lynch, Lynch Bages, Pontet Canet, Pontoise Cabarrus, and Phelan Segur (all on the fist day). The second day was Margaux, Latour, Lynch Moussas, Batailley, and Leoville Poyferre. Third day was Carmes Haut Brion, Haut Brion, Carbonnieux, Haut Bailly, and Smith Haut Lafitte. Day four was Canon la Gaffeliere, Figeac, Grand Corbin Despagne, La Confession, and dinner at Terraces Rouge above La Dominique. Day five was Vieux Ch. Certan and Le Pin flowed by Puygueraud, Laplagnotte Bellevue, Daugay, and dinner at Pavie MacQuin where we also tasted Larcis Ducasse and Berliquet. The last day was Domaine de Chevalier followed by Guiraud and Coutet. We were we received everywhere we went and tasted many delicious and even some incredible wines.

Oh – and I started a twitter account for my hat which you can follow at Bear’s Hat@BearDalton_bear on Twitter. (Never thought I’d be a tweater but my hat cannot be denied.)

With all of that behind me, you’ll be hearing much more from me in the coming months.

I am glad to be back.

Bear

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