Bordeaux's Last "Affordable" Luxury

In the Spring of 2016, I travelled all over Bordeaux with a group of colleagues for the annual en primeur tastings; a preview of the 2015 wines. I'm going to tell you now what we were telling each other back then: the 2015 Domaine de Chevalier is the wine of the vintage. Dollar for dollar, pound for pound, from the complexity of the flavors to the elegance in the glass, the 2015 Chevalier outshone its first and second growth Bordeaux colleagues, many at more than four times the price. No other Cabernet came close in our minds.

We all ordered cases for our personal collections upon return. We still talk about the wine to this day. Hence, when I saw five cases available direct from the domaine earlier this year, I jumped all over them. They've now arrived and quantities are scarce, but we have a few cases in both the Pasadena and Sherman Oaks locations at the moment.

What makes the 2015 Domaine de Chevalier so special? I'll do my best to succinctly explain.

2015 Domaine de Chevalier, Pessac-Léognan $99.99

First off, Domaine de Chevalier has been owned and farmed by Oliver Bernard since 1982 when he bought the property. His family's commitment to excellence over the last four decades has been widely documented. Vinous's Antonio Galloni remarked in 2014: "Olivier Bernard owns one of the crown jewels of Bordeaux, as these wines clearly make evident."

Second, Chevalier's terroir is completely unique in that it's one single square block, rather than a winding network of vineyards or series of parcels. It's a contained and isolated ecosystem that, as Oliver once told me, "is free from outside contamination." It's actually known by many as "the secret garden," as it's planted in the middle of a forest that protects it from extreme weather.

The result is an early-ripening cabernet that's often as aromatic as it is finessed, defined by mineral notes and hints of graphite—the calling card of the Graves—with light accents of pepper and spice. The 2015 Domaine de Chevalier holds a very special place in my heart, but you can read the reviews on the product page to see that I'm far from alone. Do not miss this bottle.

-David Driscoll

Found North Batches 005 & 006

The new Found North whiskies are here and once again Zach and Nick Taylor have knocked these batches out of the park. For those of you who’ve enjoyed the corn-dominated, more Bourbon-like batches in the past (which I refer to as the George T. Stagg of Canadian whisky), you’re going to love the new Batch 006 that continues on that same trajectory. Lots of big sweet oak flavors, punchy grains, candied fruit, and all the other good stuff that you love sinking your teeth into. It clocks in at 64.1% ABV and at a reasonable $139.99 given its age.

The real shocker here is Batch 005: a marriage of a 21 year old 100% corn Canadian whisky with a super creamy 8 year old wheat whiskey. As you can see on the label, 73% of the blend is the 21 year old corn whisky. I absolutely LOVED this whisky when I first got the sample and I continue to love it with each return. It’s so sexy and sweet right off the bat, lots of sweet vanilla right on the forefront with loads of power behind it. It’s not going to blow your mind with complexity, but it’s a simple whisky that does a couple of things really, really well and given the age and proof of the 21 year old juice again I think it’s more than reasonable from a price perspective.

-David Driscoll

Our Smoothest Single Barrel Of The Year

The word “smooth” has been demonized in the booze business over the last decade, attributed to people who don’t really like alcohol and prefer it when alcohol doesn’t taste like alcohol. Nevertheless, I’m still going to use that term to describe this barrel because it’s completely apropos. This is 120 proof beast of a Bourbon from Knob Creek that is so lush and supple on the palate you’ll be wondering if it’s actually 60% ABV. It’s dark in the glass, amazingly rich, and surprisingly sweet for 9 year, 8 month old whiskey.

What’s left on the palate is the outcome of big heat going up against big sweetness: they neutralize one another and you’re left with one helluva smooth Bourbon. There’s a reason why some producers use sugar to mask the heat of alcohol. In the case of this Knob Creek selection, it’s purely the result of the cask itself. You’re going to LOVE this, trust me.

Knob Creek Mission Exclusive "Fifth Floor Wood" (4th) Single Barrel 120 Proof Kentucky Bourbon $59.99

So why does the name of this whiskey include (4th) in the title? Good question! This actually the first of many Knob Creek barrels from our most recent trip to Kentucky, all of which we named after the floor of the rick house from where the barrel was matured, along with the dominant flavor profile. This particular cask because is the exception to this rule, however. In short, it’s a misprint. An error. If it were a baseball card, it would be the Upperdeck Dale Murphy reserve negative.

This barrel was actually supposed to be called “Fourth Floor Sweetness” but instead was labeled as “Fifth Floor Wood” by mistake. To be clear, there is actually another barrel coming called “Fifth Floor Wood” that was actually matured on the fifth floor of the rick house and has a very oaky character. This is not that whiskey, however. This barrel comes from the fourth floor of the rick house and when you taste how smooth and sweet it is you'll understand why we meant to call it "Fourth Floor Sweetness.

The World's Peatiest Whisky Returns

Every year, the build-up to the release of Scotland's peatiest single malt whisky gets more and more intense as global demand increases. Distilled at a snail's pace by Bruichladdich on Scotland's island of Islay (the Mecca of peated whisky) and bottled at a whopping 59.2% ABV, the legend of Octomore grows with every new batch, as more and more whisky drinkers become converts to its unbridled intensity.

This year's 13.1 release is peated to an insane 137.3 parts per million, which—to give you some context—is roughly quadruple the amount of peat you'll find in Lagavulin 16. Aged entirely in ex-Bourbon casks and distilled from 100% Scottish barley, the vanilla from the American oak and the creaminess of the malt provide a striking contrast to the salinity and brininess of the whisky, to say nothing of the smoke!

Bruichladdich Octomore 13.1 Single Malt Whisky $219.99

Normally we would impose a one bottle limit for a whisky this coveted, but we were blessed by a larger than usual allocation. If you're looking for the perfect gift for your favorite whisky lover, but would like an extra for yourself, we've got you covered. These won't last long, however.

Scotland's peatiest single malt only has so many bottles to go around.

The Road to Thanksgiving Begins With Sancerre

Now that November is here it's time to start prepping for the #1 wine pairing holiday of the year: Thanksgiving! As with most things in life, getting a head start on your preparation (especially given this year's turkey shortage) is never a bad idea, which is why we're here today to tell you about this incredible Sancerre value: the 2021 Domaine Daulny from esteemed Loire Valley legend Etienne Daulny. Given that most of our favorite Sancerres are now pushing the $30 threshold, the $21.99 bottle price for the Daulny is even more impressive.

2021 Domaine Daulny Sancerre $21.99

Etienne Daulny owns 15 hectares of vines that are divided into about 50 different plots within the Sancerre wine region. Daulny combines diverse plots from varying types of soil, including clay and flint, Portlandian and Kimmeridgian, into his regular cuvée of Sancerre.

But Daulny's standard Sancerre is far from normal.

Grapes from some of the appellation’s most revered vineyards make their way into this cuvée, including old vine plantings at Les Monts Damnés, Les Bois Butteux, and La Perriere. Clos de Chaudenay (the hot spot) is a single vineyard cuvée from a gentle slope just above Verdigny. These southwest facing vines average 40 years of age. The 2021 expression is a classic Sancerre in every way: mineral notes of crushed rocks, hints of citrus and stone fruit, with racy acidity from front to back and a refreshing finish.

If a more perfect Thanksgiving white wine exists, we haven't found it yet. With its classic label, complex profile, and general deliciousness, we're 100% confident your guests will say "WOW!" with every sip. Sauvignon Blanc of this quality is generally much, much more expensive.

Wine Made in LA County...And It's Good!!!

If you want to impress your Angeleno friends at the next dinner party, roll in with a bottle of 2021 Angeleno Gold Line and tell them you brought some something extremely local!

As if the wine wasn't delicious enough, the story is even more interesting. Made by the team of Jasper Dickson and Amy Luftig Vista, along with grower Juan Alonzo, the Angeleno Gold Line already has a cult following in Los Angeles and we're excited to offer the wines here at Mission!

2021 Angeleno Gold Line Skin Fermented White Wine $24.99

First off, this wine is actually made in Los Angeles County!! If you’ve ever been to Vasquez Rocks just east of Valencia (where they filmed Star Trek amongst other sci-fi classics), it’s a hidden spot in the west end of the Antelope Valley.

What's it made of? From a field blend of Treixadura, Godello, Loureiro, and Muscat, all the fruit is sourced from Alonso Family Vineyards in Agua Dulce. Fermented with the skins, this wine is dry, but fleshy, giving it the mouthfeel and texture of a fruity Chardonnay, but without the oak or the butteriness.

Organic and sustainably farmed, the wines are also naturally made and 100% vegan, but they're also clean and without the tartness and often funky flavors that are driving the natural wine movement. It's a perfect crossover for those who love aromatic Riesling or Muscat wines from Europe, but also want to support local farmers and growers. You’re going to love it.

-David Driscoll

Quite A Debut

For the last ten years or so, I’ve spent a lot of time pursuing various whisky books and websites, looking for new distilleries around the world that may be on the verge, and trying to keep up with the growing market. Flipping through the Whisky Bible a few years back, a Swedish distillery named Mackmrya caught my attention with its 95 point score from Jim Murray, who wrote this about the Svensk Ek flagship malt:

Mackmyra has branched out into whisky matured from oak grown in the south of Sweden. Before I tasted this I was rooting for them. Soon I twigged that this is an avenue they must continue along. It’s brilliant!"

If you’re into the global whisky world like I am, then you’re aware of the worldwide explosion of new craft distilleries that has made it almost impossible for professionals like myself to stay current. Alcohol is like TV streaming right now. There’s so much new content and so many new providers that no single person can watch it all. Whisky has become much the same way. No one human has a liver capable of processing all this booze. 

However, when you read about the excitement around a new distillery, you naturally become curious. Hence, I was thrilled when the team from Mackmyra reached out this month and sent over samples of their three core expressions. With the new law that allows for 700ml in America, we’re going to see more and more European distillers coming to market, which is going to be both overwhelming and incredibly intoxicating. This is one I think you’re all going to be very impressed with.

Let’s start with the Svensk Ek.

The first thing to know about Mackmyra is that all their ingredients are sources from within 50 miles of the distillery. Even their peat is local! Swedish Oak as well! In addition, the Svensk Ek uses single malt whiskies matured in American Oak, Ex-Bourbon, and Ex-Oloroso casks, with a marriage that clocks in between 6 - 8 years of age. I sipped on this whisky all weekend and—for the $49.99 price tag—I think you’re all going to really, really enjoy it. Think Aberlour meets Clynelish in terms of style. There’s a lovely sweetness from the Sherry, but the harmony of the flavors is what sells it for me. 

This is a bottle I would continue to buy after draining the previous one. I think it might become a Driscoll house staple.

Then there’s the Bjorksav which is finished in Birch sap wine casks. Yes, they make wine from birch sap, put that wine into Swedish oak barrels, and then finish the whisky in those casks. There’s an added sweetness that’s similar to a Sauternes or Madeira finish. I enjoyed it very much.

If you like a bit of smoky peat, then you should grab the Intelligens, which was blended by a computer AI system and consists of two ex-Bourbon casks, one fresh Oloroso barrel, one virgin American oak and one virgin Swedish oak barrel that held a peated malt. I thought this whisky was fantastic.

Overall, you could make the case that one should buy all three whiskies and do them side-by-side. At the price points, one can certainly afford to! I’d say you have to try the Svensk Ek for sure because that’s the showstopper, but the other two aren’t far behind. 

Quite a debut for these guys. Color me very impressed.

-David Driscoll

WOW......

If I had to describe the new release of Piper Heidsieck Essentiel in one word, it would be: WOW!

Tasting with the team from Piper Heidsieck last week, I was floored by the quality of all the new expressions, but this particular Champagne absolutely blew me away for a number of reasons that I will quickly summarize for you here. First of all, for a big house mark that usually attempts to cater to the broadest possible palate, this wine is clearly directed towards true Champagne aficionados. It's dry as a bone with an electricity you can feel in your fillings, and a minerality that is so saline you'll be wondering if they fermented the wine with fresh oysters in the tank. This is a Champagne for pairing with hard, nutty cheeses like an aged Parmesan, or the saltiest, briniest seafood you can find. Think Fino Sherry meets Champagne, yet with an elegance and restraint.

Made with 45% Pinot Noir and 36% Pinot Meunier, the red fruits add a savoriness and weight that is immediately felt on the palate, but they quickly transition into that 19% of electric Chardonnay that you can sense in every pore of your mouth for a good three minutes after each sip. Aged in bottle since 2017 and with 23% reserve wines, the complexity of this wine is fascinating. But, again, the real shocker for me is the risk taken by one of Champagne's most renowned houses. Bravo to the team at Piper Heidsieck for shifting both the momentum and the conversation back to the brand labels. The new Essentiel is easily in my top 10 wines of 2022. I bought six bottles for myself straight away and I’m not sure I’ll stop there.

-David Driscoll