@Sc0tt_B, really? You’ve used ShopPay credit on DN? I couldn’t get it to work. I even tried through the Shop pay app, but DN was not an option under the search. Any other tips on how to do this? Thanks!
Lot 301 2019 Sonoma Coast Pinot Noir
7 months in the bottle, time to try one.
Reminiscent of the RRV, a deeply flavored wine with a Syrah like structure.
I prefer #307 Carneros, due to it’s fruitier Pinotberry nose.
Great QPR here! Probably could age this one.
No Day 2, very easy to drink the bottle. 1 yum 
for now.
w/Grilled Cornish Game Hen(the marketing name for a young chicken)
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Yes on 1 case of #230. About $32 credit used.
Being a Dinosaur, it’s hard for me to repeat. Doh!
Sorry, if I figure out how I did it. I will tell.
I think it’s easier on my Mac, not my Mobile devices???
Doh!
Try this? In the Shop App go to buy again, click a bottle, you will get to the dN site.
Click on your flavor ie Reds, or CS, etc. Mostly bottle Shop stuff. at check out look for a drop down?
Jeez, this is difficult for me…
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Thanks, Scott! I think going to “buy again” in the app probably is the trick to do it. Appreciated.
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Last week I drank the following wines next to each other. Not as idiotic as a shootout I’ve done in the past, but wanted to share the results here.
2018 Turley Estate Cabernet Sauvignon, Napa Valley ($60)
2019 De Negoce OG n.192 Cabernet Sauvignon, Knights Valley, Sonoma ($15.75)
The Turley lends mostly red fruit, with fresh tartness of cranberry and red raspberry. It offers a medium+ finish and touches of cedar, minerality, and expressive high-toned fruit.
The De Negoce, in contrast, lended darker red fruit like black cherry, with garrigue, caramel, and a dollop of chocolate.
Turley = 89 points
DN n.192 = 92 points
Postscript: I love Turley wines and find them to be of outstanding character and quality. I recently had a 2019 Petite Syrah from Turley that would have bested n.192, but in this case I thought the De Negoce n.192 Cabernet was the better wine to my palate. Others that prefer fresher, more tart wines, might have preferred the Turley.
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Good Luck Brian!!!
If you figure it out, please, refresh my substance “enhanced” memory.
Thanks! Good Luck!
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Thanks. That’s great to hear, Brian.
2 unopened cases of #192 in the cellar.
Has the time truly come to enjoy these currently??
2+ years in the bottle now…
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I think n.192 is a “day 2” wine, where most of the enjoyment will be. Still takes some time to open up. Last year there was a tinge of acidity that would hang around a tad too long on the finish - that’s gone now, but it is drinking well, just after a long decant, IMHO.
That said, this was my third bottle of three. They are all gone now, sadly I don’t think I was around when 192 Tranche 1 was offered.
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Thanks! My test is very simple.
If Day 2 is better = cellar longer.
If Day 2 is oxidized or has deteriorated = Drink it up without decanting.
K.I.S.S.cott
T1 was just $156/case- how sweet!!
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Wow! What a deal, $156 a case. I wish I had a Time Machine.
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Us too! We are doing a side by side wagyu dinner with friends. One tomahawk, one my strip and one Denver steak. Didn’t prep the wine with a decant and I’ve not left work yet so think it’s going to be a 175 since that’s robust enough but drinks well as a pop and pour. Or maybe a 142
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Yum Luke, sounds beefy & very delightful!
Let me know how #175 goes?
I just pulled my first case of 175 out yesterday, while expecting to try my first bottle soon. In hopes that it is almost ready?
Cheers & Bon Appetite 
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Well, we ate too fast that I forgot to take “millennial bragging food pics”…but 175 was predictably amazing. So robust and super long finish. (It’s one that be been a fan fan of from the start) we also opened with a non dN malbec from Costco that I bought a case of a few month ago bc I really liked it (kaiken at 12.99 that drinks above its pay grade)
My thoughts are more about the steaks than the wine tonight but I think there is a parallel with good wine. We had a good number of wagyu steaks in the freezer including a tomahawk that was an around 125$ that we had been saving for “the perfect occasion”. So in the meantime we had bought several “prime” tomahawks at the local butcher that we had over the past few months for “ less momentous occasions” where we didn’t want to “waste our wagyu”. Honestly the wagyu was not as mind blowing as the last one we had that made me buy a few more. It felt as amazing as the $19.99/lb prime tomahawk we had a few weeks ago. (And yes we know how to cook it right, do it wasn’t the cooking).
So the parallel here is about “fancy wine”. In the past I’ve gotten wagyu that was “transcendent” but tonight’s batch was as good as usda prime using the same cooking technique. Many of us are in the dN boat because we like like high quality wine but can’t be drinking wagyu $150 (or more) bottles every week. The question is where you start reaching the point of diminishing return on your pallet. I don’t think I’m going to order another big batch of wagyu fie a while bc last couple of dinners I couldn’t distinguish With prime. (Both amazing but virtually indistinguishable.)
Our friends loved the wagyu steak, just like they loved the prime steak a month back without knowing that there were different ones being served (wagyu vs other grade) They loved the wine tonight because it paired well with the food. Not because they knew the brand.
Y’all have a good night
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Great points! Agree 100%!
Btw, where can you get prime tomahawk for $19/lb?
I went to my local butcher today and was shocked with the prices. Not sure if they increased just for the July 4th weekend, but basically any cut you can think of was at least $25/lb. NY strip prime $39/lb. I guess it’s time to move out of the Bay Area 
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Oh Boy, meat talk! I love it.
3 of my favorite things: Weed, Wine & Wagyu.
Regarding Wagyu, 3 types I enjoyed, in ascending order, that I know are:
- Australian
- USA (Snake River Farms, etc) BMS 9+
- Japanese (A-5)
Japanese A5, is an incredibly rich food. 3-4 ounces is enough to give me a belly ache. I know this.
It’s actually too rich for me at my advanced age!
Prime, also has become too rich also. I’m filled up before I have eaten enough, weird!
My preference has regressed to USDA Choice, with extra aging, for 17-28 days, depending?
I age my Prime too, mainly tri tips. now, cut in half, half is plenty. For me, leftovers are not as good.
The 2 ribeye tomahawks, pictured recently were Choice grade. My smart & beautiful wife picked up @ Costco for $9.99/#! Nice.
Last nights was aged an extra 21 days, and it sure helped, tenderizing and the flavors are better for us!
I use a Seal a Meal, then 17-28 days in the meat drawer, then cook or freeze until later. Aging is key to me, after years of delicious gluttony experience!
When ribeye or tri tip go on sale, I totally stock up and age them first.
Works for me/us. Bon Appetite!
No leftovers from last night!
btw, tomahawk bone is only for SHOW…
Btw, we just eat less then when we were younger, I always would cook the whole tri tip & eat it up.
No more, 1/2 or 1/3 of a bigger one is plenty now……
Now we even split an Artichoke, and often the heart still remains intact.
Get a “Lot” while you are young!!!
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This is all about trying to figure out my palate…
I have had several bottles of the 301 Pinot in recent weeks & think it’s perfectly lovely, well balanced & delicious, & drinking well now. We had a 307 last night after a short decant and, while very good, it was “brambly” & prickly, which made me decide to hold off for a while longer for the wine to integrate. It may be the Carneros profile; I wasn’t as excited about the 165 as others were until I finally drank the last bottle.
On another note, we drank a 43 cab (after a short decant) the other night & it was very well received. It was rich, complex, “seamless” (cam’s description) nuanced & elegant. There were a few sips leftover of the one-off 102 cab from Walla Walla to compare. The 102 was big, bold & brash and tasted mostly of (very good) strong black coffee. Not my favorite.
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Wow. Another beautiful (and clean and neat) kitchen. Love the sunglasses collection!
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Lot 318 2020 Costieres de Nimes Vielles Vignes GSM
Thursday night get together- Rhone loving friend brings Lot 318 GSM that he purchased during $89/6pack sale couple weekends ago. This is an EXTREMELY delicious wine. Agree with the JD 92-94 pts on barrel sample rating, with closer to high end now that it has 1 year in bottle. Lavender, spice, black and blue fruits over a minerality usually seen in Southern French wines. Did I say a super long finish with ample glycerin and tannic balance? Yes that too. This drinks way above it’s price point, drinks above most Gigondas and CdP I’ve had in recent years.
OG N.43 2018 Napa (Oakville/St. Helena) Cabernet Sauvignon
Friday evening with 10 oz grilled Filet Mignon / Italian sausage/ roasted parm potatoes/steam green beans. Reached into the cellar to grab a de Negoce Cabernet for dinner, grabbed a #43 - (did not see Marie’s choice until this AM). Decanted wine, like her, just before serving with dinner. Wine poured dark- wife noted the color right away. The nose supplied dark fruit and cigar box- like before, but more aromatic now with bottle time. This is old school Napa Cabernet here, with ample tension from acidity and a decent whack of grippy tannins just starting to coelesce in bottle. Yes an absurd deal for T1 price of $150. This will only get better, wife kept chasing the bottle for more pours so it’s a winner.
Saturday evening: Fresh King Salmon on menu- Should I try the OG 48 RRV Pinot or OG Lot 197 RRV Pinot?
Happy Holiday weekend.
Cheers, Tim
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