Best Chablis 2017 wines

We’ve compiled a selection of the top the scoring Chablis wines of 2017 – a frost-hit vintage where quantity is small but quality is good. Tasted and chosen by our Burgundy expert Tim Atkin MW…

top Chablis 2017
Chablis vineyards

Top Chablis 2017 wines all scoring above 96

The region ‘suffered terribly between 18 and 29 April 2017, as a series of black frosts descended from the north,’ says our taster, Tim Atkin MW.

The frost was not just limited to the lower-lying areas.

‘All grands crus were affected to a greater or lesser extent, as were the top premiers crus of Montée de Tonnerre and Mont de Milieu.’

Whilst quality is still good in 2017, the frost did hit quantity badly, and Chablis only produced around two thirds of its usual crop.

‘There was so little wine that some producers were selling their 2017 Chablis by January 2018,’ said Atkin.

‘The best 2017s are surprisingly fresh and taut, thanks to a cool summer, with significant rainfall in July, but also to producers’ desire to pick early to counter the high sugar levels.’

Although some wines are a little exotic, ‘the top examples are classic Chablis.’

The following wines all scored 96 points and above.

Look out for the full Chablis report on Decanter Premium soon.


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Decanting mature double magnums – Ask Decanter

How long should you let this wine breathe…?

decant double magnum
How long should a mature double magnum wine breathe?

Decanting mature double magnums – Ask Decanter

Sterling DePew, by email, asks: We recently enjoyed a double magnum of 1982 Mouton Rothschild, removed from the cellar and immediately decanted. It had been perfectly stored and the colour was youthful.

How long would you allow this wine to breathe either in the glass or decanter to maximise its beauty?

Jane Anson, Decanter‘s Bordeaux correspondent, replies: Decanting older wines is tricky, because often the main argument for doing so is to remove sediment, rather than to allow the wine to open up.

A wine at 30 years old can have a delicate aromatic structure that you want to preserve, rather than allow it to escape into the room; as a result, decanting for too long is not advisable.


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Having said that, Mouton 1982 is still a richly tannic, relatively young wine, and in double magnum will have retained much of its fruit and power.

Part of your enjoyment will be in seeing how the wine evolves in the decanter and glass over a few hours.

Decanting it just an hour or so before service should be enough, but take your time and observe how its flavours deepen and evolve. I wouldn’t be surprised if the wine still tastes beautiful a full 24 hours after decanting.

This question first appeared in the November 2018 issue of Decanter magazine.


How quickly should you  drink wine after decanting?

How to let a wine breathe, and when 


Find more wine questions answered here

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Bordeaux 2018 red wines: Balance key amid high alcohol levels

As Bordeaux winemakers wrap up this year’s harvest, many say that they have never seen such high levels of alcohol, including for Cabernet Sauvignon.

Bordeaux 2018 red wines
Harvest at Château Balac in Haut-Médoc

Bordeaux 2018 red wines: Balance key amid high alcohol levels

As final grapes were being brought in at Château Léoville Las Cases in St-Julien earlier this week, director Pierre Graffeuille said that he had never seen such high levels of natural alcohol for Cabernet Sauvignon, which reached 14.5%.

However, he also stressed that fresh fruit and acidity meant that 2018 will be ‘concentrated in alcohol and tannins, but with enough acidity to achieve Bordeaux balance’.

Further south, Château Margaux director Philippe Bascaules said that the 2018 grand vin may have a 14% abv indication on its label for the first time that he can recall, because Cabernet Sauvignons on both gravel and clay sometimes reached 14.5 per cent alcohol.

‘In 2015 we were at 13.5% and in 2018, we may be at 14 (for the label),’ he told Decanter.com. On the white wine side, Margaux harvested earlier than usual to maintain acidity.

Château Mouton Rothschild director Philippe Dhalluin said the vintage may be a ‘2009+’ but stressed that cool nights helped to maintain enough freshness. More water in the summer would have helped with yields and lowered potential alcohol, he said.

‘I have never seen such richness in sugar and polyphenol and no tanks measured lower than 80 IPT this year,’ he said.


See also: Bordeaux 2018: How things are shaping up as harvest begins


Château Léoville Poyferré director Didier Cuvelier said that one important issue in winemaking this year will be to avoid volatile acidity, because fermentations will be longer than usual.

On the Right Bank, 2018 looks set to be a year for limestone, clay, deep gravels and vines with deep roots, said wine consultant Thomas Duclos.

‘Younger vines on more shallow soils suffered and were not able to withstand the heat stress,’ he said.

With alcohol in some Merlots reaching 15.5% and more, Duclos said that some estates may end up having very high alcohol second wines.

Laurent Brun, of Château Dassault in St-Emilion, said that the estate will finish its Cabernets by Wednesday next week, and that the final blend likely will have more Cabernet than usual to offset higher alcohol Merlots.

However, Château Canon cellar master Stéphane Bonnasse said that clever canopy management – such as less leaf clearing – and not picking grapes directly exposed to the sun would make alcohol levels irrelevant.

‘It is a shame to talk so much about alcohol in 2018, because not everyone has the same terroir or works the same way,’ he said. ‘We had more alcohol overall in 2015 than we will have in 2018.’

Christian Moueix, of Petrus fame and head of merchant house Jean-Pierre Moueix, said,’We had so much time to pick and choose, that I would say that the only danger would have been to have picked too late’.

He added, ‘Alcohol is higher than in 2016, but the balance is so great, that it compares to 1990, and for certain wines it counts among my top three vintages ever in 49 years of winemaking.’

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Port 2016: Vintage report and top releases

In 2016, quantities were small, but the best wines are balanced and look set to age for decades, says Richard Mayson, who has picked 25 of the best 2016 Port releases.

Port 2016
Port 2016 vintage report.

‘We have been spoilt for choice.’ These were the words of Johnny Symington at the launch of the 2016 Port vintage in May this year. He was reflecting on the past three harvests in the Douro Valley, which have put the Port shippers in something of a quandary.

The 2015, 2016 and 2017 vintages have all been remarkable in their own way, and it is a function of the manner in which vintage Port is ‘declared’ that the shippers are allowed some foresight and hindsight before making their final decision.



You might also like:

Port 2015: a buyer’s guide

Top Napa Cabernet wines for the cellar

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1945 Romanée Conti sets new record at wine auction

The world record for the most expensive bottle of wine sold at auction was smashed twice on Saturday when two bottles of 1945 Romanée Conti fetched US$558,000 and US$496,000 respectively.

DRC 1945 record
The 1945 DRC set new records for wine at auction.

1945 Romanée Conti sets new record at wine auction

The bottles – two of only 600 produced by Domaine de la Romanée-Conti (DRC) in 1945, after which the celebrated vineyard was uprooted – were part of a Sotheby’s sale in New York of DRC wines from the personal cellar of Robert Drouhin, patriarch of Maison Joseph Drouhin.

The two bottles had been expected to sell for US$22,000-32,000 each (excluding buyer’s premium), but confounded expectations by easily surpassing the previous auction record, set more than a decade ago.

That mark was set when a jeroboam (equivalent to six standard bottles) of Château Mouton Rothschild 1945 was sold, also by Sotheby’s in New York, in February 2007.

In all, the 100-lot auction of DRC wines from Drouhin’s cellar, spanning vintages from 1937 to 1964, fetched US$7.3m, more than five times its high estimate.

The wines were acquired direct from DRC by Robert Drouhin and his father, Maurice, mainly at the time when Drouhin was exclusive DRC distributor for France and Belgium.

Following the Drouhin sale, a bottle of 1926 Macallan 60-year-old single malt whisky, with a label designed by famed pop artist Sir Peter Blake, was auctioned by Sotheby’s for US$843,200.

That fell short of the world record for a bottle of whisky – set earlier this month when a similar Macallan 60-year-old, with a label designed by Italian artist Valerio Adami, was auctioned by Bonhams in Edinburgh for £848,750 (US$1.1m).

However, Saturday’s sale set a new record as the highest price in Sotheby’s history for a single bottle of spirits, as well as the top auction price for any spirit in North America.

Only 40 bottles of Macallan 1926 were released, with 12 each featuring labels designed by Blake and Adami. Another unique bottle, hand-painted by Irish artist Michael Dillon, will be auctioned by Christie’s in London next month.

‘The new world record established in today’s sale is further proof that the demand for wine and spirits of exceptional quality is at an all-time high, and that global collectors are willing to go the extra mile to acquire the rarest bottles of any kind,’ said Jamie Ritchie, worldwide head of Sotheby’s Wine.

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Perfect Match Recipe: Roast Chicken with Crispy Potatoes and Beaujolais (Wine Spectator)

“Roast chicken is a real emotional thing for people,” says chef Andy Little. “One of my favorite things to eat at home is whole roast chicken.”

Little’s accessible recipe for a classic whole chicken—oven-roasted to crispy, golden goodness—goes on the plate with smashed potatoes and a kale salad dressed in a grilled-scallion vinaigrette that’s quick to prepare but feels restaurant-worthy with its combination of herbaceous, smoky and creamy elements.

At his restaurant, the Wine Spectator Award of Excellence–winning Josephine, in Nashville, Tenn., Little’s deep-fried take on whole roast chicken has become a show-stopping signature menu item. It falls somewhere between the Amish farm chicken of Little’s youth in central Pennsylvania and the fried hot chicken that proliferates in Music City. He says that the dish resulted from his thinking, “Well, I wonder what would happen if I just dropped that whole thing in the deep fryer.”

Josephine’s mash-up of Southern and Pennsylvania Dutch culinary traditions is not as quirky as it may seem. “The cuisine of the American South, especially the noncoastal American South, and the cuisine of central Pennsylvania are very similar,” Little explains. “Both of them celebrate their agrarian roots, so you’re going to find food that has jumped off of the farm and onto restaurant menus using the whole animal.” The subsistence cultures of Amish country and Appalachia, he observes, are about “being very frugal with the abundance that you have.”

At home, the humble roast chicken can sometimes prove finicky. Either the skin is well-burnished and crispy but the interior is unpleasantly dry, or the meat is tender but the skin offputtingly wiggly. Little suggests cutting yourself some slack and taking the long view. “If I make something once and it doesn’t really turn out the way I wanted it to, I’m going to try it again, and I’ll probably try it three or four, maybe five times,” he says. “Continue to get in the kitchen and cook, and if you’re dead set on, ‘I’m going to make this great roast chicken recipe,’ then persevere a little bit.”

After all, you gotta eat. “Thankfully, we’re supposed to eat three times a day,” Little says, “so that’s three opportunities—if you’re into chicken for breakfast.”

For example, if the meat isn’t done to your liking when cooked to the called-for 175 F, try following visual cues instead, cooking only until the juices run clear when a leg joint is pierced with a small knife. You might pursue an even crispier skin, rubbing the inside of the skin with butter or taking your blow-dryer to the outside. Maybe you’ll discover you’re a fan of trussing the bird with twine for even cooking, or maybe that’s not your thing.

If you want to get a little more ambitious, slice a couple lemons, heads of garlic and onions in half crosswise, then stuff a few into the chicken’s cavity and place the rest cut-side down in the roasting pan. Throw in a carrot or two if you like. The resulting pan juices will be even more richly nuanced, plus you’ll have additional veggies to serve alongside.

“Hopefully, I’m able to provide a great jumping-off point,” Little says. Ultimately, though, it’s all about finding your own perfect chicken.


Pairing Tip: Why Cru Beaujolais Works with This Dish

[videoPlayerTag videoId=”5847012918001″]

Visit our YouTube channel to watch a version of this Perfect Match video with closed captions.

For more tips on how to approach pairing this dish with wine, recommended bottlings and notes on chef Andy Little’s inspiration, read the companion article, “A Perfect Match: Roast Chicken With Beaujolais,” in the Nov. 30, 2018, issue, via our online archives or by ordering a digital edition (Zinio or Google Play) or a back issue of the print magazine. For even more wine pairing options, WineSpectator.com members can find other recently rated Beaujolais in our Wine Ratings Search.


Roast Chicken with Crispy Potatoes, Kale and Grilled-Scallion Vinaigrette

  • 2 bunches scallions, trimmed
  • 2 cups olive oil, plus more for cooking
  • Salt and pepper
  • One 3 1/2– to 4-pound whole chicken, preferably organic and/or local, giblets removed
  • 1 tablespoon Dijon mustard
  • 1 egg yolk
  • 4 tablespoons Sherry vinegar or apple cider vinegar
  • 2 to 3 bunches kale (about 10 ounces), stems removed, washed and cut into strips
  • 3 pounds fingerling potatoes

1. Heat a grill pan or cast-iron skillet on medium-high. In a large bowl, toss scallions with a bit of olive oil, salt and pepper. Cook scallions, using tongs to turn, until soft and well-charred, about 5 minutes. Transfer to paper towels. Once cool enough to handle, chop roughly.

2. Preheat the oven to 425 F. Dry the chicken with paper towels. Coat the skin with olive oil and season liberally inside and out with salt and pepper. Tie the legs together tightly with kitchen twine. Place the chicken breast-side up in a roasting pan or oven-safe skillet and insert a probe thermometer between the leg and thigh joint. Transfer to the oven and roast until the thermometer reads 175 F, about 1 hour. Transfer chicken to a meat board. Tent loosely with foil. Let rest for about 15 minutes.

3. While the chicken is roasting, combine the mustard, egg yolk, vinegar and grilled scallions in a blender and blend on high until well-combined. Slowly stream in 2 cups olive oil, and season to taste with salt and pepper.

4. Dry the kale thoroughly and dress with the grilled-scallion vinaigrette (you will have some left over). Season to taste with salt and pepper.

5. Place the potatoes in a pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are just cooked through, about 10 minutes. Drain and submerge in an ice-water bath to stop the cooking. Once the potatoes have cooled, smash them flat with the side of a chef’s knife.

6. Coat a large saucepan with olive oil and heat over medium-high. Add the potatoes and cook, turning once, until browned on both sides. Remove from heat and season to taste with salt and pepper.

7. When ready to serve, remove the twine from the chicken. Remove the legs, and separate each thigh from each drumstick. Cut along the inside of the breastbone on either side to remove the breast meat, and slice. Remove the wings. Serve with the kale salad and potatoes alongside. Serves 2 to 4.

Restaurant Spotlight: Épure (Wine Spectator)

Hong Kong’s Épure presents contemporary French cuisine in an opulent yet intimate 50-seat dining room. -la-carte items are available, but chef Nicolas Boutin’s three tasting menus are the main draw. There’s a four-course menu with themes like caviar or truffle (prices vary based on the showcased ingredient), a six-course menu for $190 and an eight-course menu for $240, with optional wine pairings. Most dishes change seasonally, but luxurious French-favored ingredients like lobster, saffron and foie gras are the common thread. The Wine Spectator Best of Award of Excellence–winning wine list is managed by wine director Sebastien Allano, who’s garnered experience in restaurants such as Grand Award winners Tour d’Argent in Paris and Daniel in New York. The program focuses on France, excelling in Bordeaux and Burgundy, and also boasts strong collections of labels from California, Italy and Australia. Standouts among the 1,290 selections include verticals of nearly all Domaine de la Romanée-Conti’s grand cru vineyards and more than 50 vintages of Château Mouton-Rothschild going back to the late 1800s.

Turning Tables: Inside the Sprawling New Location of Grand Award–Winning Wally’s (Wine Spectator)

Wally’s Opens Restaurant and Store in Santa Monica

On Oct. 6, Grand Award–winning restaurant and wine shop Wally’s Beverly Hills opened a new location in Santa Monica, Calif. Owner Christian Navarro told Wine Spectator this is the first step in expanding his restaurant-retail hybrid, which proved a “grand-slam home-run success” in Beverly Hills, he said. “We have a deep-rooted loyal client base, it’s just us being able to touch them on a day-to-day basis,” Navarro said.

The Santa Monica space is 50 percent larger than the one in Beverly Hills, allowing for a wine list of 4,500 to 5,000 selections. There’s an impressive 130 wines available by the glass across a broad range of price points, from $13 to several hundred dollars for Coravin pours. The by-the-bottle selections go deep into Burgundy with many prestigious producers and verticals, as well as Bordeaux, California, Italy, Champagne and the Rhône Valley, among other strengths. Both locations’ wine programs are managed by wine director Matthew Turner.

Executive chef David Féau is serving a similar menu to that of the Beverly Hills location, while taking advantage of this outpost’s robata-style grill, rotisserie station and wood-burning pizza oven. In addition to the full-service restaurant, Wally’s signature retail offerings of charcuterie, cheese, truffles and other edible gourmet items are available.

The opening comes two months after the closure of the original Wally’s Wine & Spirits retail shop in Westwood, Calif., which opened in 1968. Navarro and his partners are looking to bring Wally’s to several cities around the globe, such as New York, London, Hong Kong, Tokyo, Miami and Las Vegas.—J.H.

Grand Award–Winning Saison Gets a Casual Spinoff

Bonjwing Lee

Like its sister restaurant Saison, Angler will be committed to a sustainable menu.

The team behind Grand Award winner Saison opened Angler in San Francisco in September. Led by co-owner and chef Joshua Skenes, the casual spinoff to Saison serves à la carte, family-style, seafood-focused fare.

The wine program is spearheaded by co-owner and wine director Mark Bright and head sommelier Morgan Harris. Like Saison, Angler’s 1,800-selection wine list highlights Burgundy, as well as the Northern Rhône. “Syrah is one of those grapes that unfortunately doesn’t have the reputation or the prestige of Cabernet or Pinot Noir, and I think it should,” Bright told Wine Spectator. The team plans to grow the wine list to 4,000 selections.—B.G.

Redd, California Wine Country Favorite, Closes

Redd, a pioneering restaurant in Napa Valley, closed Oct. 7 after operating for 13 years in Yountville, Calif. Chef Richard Reddington opened Redd in 2005, and it quickly earned the patronage of local vintners and visitors alike for its wine-friendly comfort food.

Reddington drew from his French training in kitchens such as Best of Award of Excellence winner Auberge du Soleil Restaurant in Rutherford, Calif., as well as from global cuisines, Asian styles in particular.

Redd had a wine list of more than 500 selections, mostly from California and France. The restaurant earned an Award of Excellence in 2006, eventually getting promoted to a Best of Award of Excellence, which it held until 2010. Reddington will continue operating his nearby pizzeria, Redd Wood.—J.H.


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Man Accused of $1.2 Million Wine Theft from Goldman Sachs CEO Dies in Apparent Suicide (Wine Spectator)

The former personal assistant accused of stealing wines valued at $1.2 million from Goldman Sachs executive David Solomon, his then boss, apparently leapt to his death on the afternoon he was supposed to appear in court for his crimes. On Oct. 9 at around 2:30 p.m., as lawyers gathered in downtown Manhattan’s Thurgood Marshall Courthouse to discuss his case, Nicolas De-Meyer fell from the 33rd floor of the Carlyle Hotel on the Upper East Side. He was pronounced dead at the scene, and a representative from the New York City Police Department (NYPD) confirmed to Wine Spectator that authorities are investigating the case as a suicide.

De-Meyer, 41, worked for Solomon for eight years, during which time the former personal assistant allegedly stole and resold hundreds of bottles of wine from Solomon’s personal collection, including seven bottles ofDomaine de la Romanée-Conti worth around $133,000. According to a sworn statement from Solomon’s now–ex-wife, Mary Solomon, De-Meyer admitted to the theft in November 2016 and then immediately left the country. Upon his return to the U.S. in January of this year, he was arrested and charged withone count of interstate transportation of stolen property, which carries a maximum sentence of 10 years in prison.

According to court records, De-Meyer’s court date had been repeatedly postponed in order to discuss a potential plea deal. His legal team was expected to finally submit a plea at Tuesday’s hearing. Sabrina Shroff, the defense lawyer representing De-Meyer in court, did not immediately respond to requests for comment.

Though the NYPD’s records state that De-Meyer lived in an apartment building just south of New York’s Central Park, he had most recently been living with his mother, Jane Rettig, in Findlay, Ohio. Court records show that De-Meyer had been declared indigent, and that the court had ordered the United States Marshals Service to pay for his travel from Ohio to the hearing in New York and back. He was expected to return home on Tuesday, after his scheduled appearance.

Solomon, who was recently promoted from co-president to CEO of Goldman Sachs, released a statement regarding the death of his former employee. “Mary and I are deeply saddened to hear that Nicolas took his own life,” he said. “He was close to our family for several years, and we are all heartbroken to hear of his tragic end.”

If you are thinking about suicide, please call the Suicide Crisis Line at 1-800-784-2433 or theNational Suicide Prevention Lifeline at 1-800-273-TALK (8255).


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Questions Surrounding Blind-Tasting Exam Leave 23 New Master Sommeliers in Limbo (Wine Spectator)

The Master Sommelier certification, which has become a symbol of high achievement in the restaurant and hospitality industries, became embroiled in intrigue and heartbreak Oct. 9. The board of directors for the organization that administers the test in the U.S., the Court of Master Sommeliers Americas, announced it would be voiding the results of its 2018 deductive blind-tasting exam, which was held in September. Chairman Devon Broglie announced in an email to organization members that the board had received “a report from outside legal counsel” Oct. 5 that a Master Sommelier had improperly disclosed information about the wines in the blind tasting.

The board chose, in a unanimous vote, to invalidate the Master Sommelier title for all 23 diploma recipients who had passed the tasting portion in 2018. It is working to expedite the opportunity for all eligible candidates to retake the blind-tasting portion of the exam to ensure that everyone has an equal playing field. The Court also announced that it had begun proceedings to strip membership from the offending Master Sommelier and bar that person from all organization events. “The Board understands the gravity of this decision and it was not made lightly,” wrote Broglie. “We reached this decision after many hours of careful consideration of the evidence and discussion on the impact on the Court and individual members.”

The decision sent waves through the wine and restaurant industries. The candidates who have now had their degrees invalidated had, in many cases, spent years on the path to certification—most candidates retake the test several times before passing. Some now felt uncertainty about job prospects and responsibilities tied to their exam successes.

“As a member of the first class in the Court’s illustrious history to be named, and subsequently, have an asterisk drawn next to the title we sacrificed so much to obtain, I offer a very earnest and valid question: What now? … What do I say to my employer who extended new benefits and responsibilities?” wrote Christopher Ramelb, one of the candidates and an employee of Southern Glazer’s Wine & Spirits, on the online message board for wine-education organization GuildSomm. “I feel so stupid and lost, as if the years of preparation and discipline, the stress of performing, and the jubilation of finally doing so, have been for nothing.”

Candidates often train with each other in small groups or with established Master Sommeliers to hone their skills, building strong relationships. “I have encountered some of these folks professionally over the years for a long, long time,” said Master Sommelier Emily Wines, a former board member. “I have multiple candidates who I’ve done blind-tasting practice with, one of whom I met with once a month for the last year. It’s pretty devastating to see somebody go through what is the happiest moment of their professional life turn into something like this.”

The Court aims to raise sommelier wine-service standards by conducting education programs and administering certification exams, typically to members of the beverage service industry. There are four levels of difficulty—Introductory, Certified, Advanced and Master Sommelier.

Master Sommelier candidates must pass three segments of the test, each of which is administered only once a year: a 50-minute verbal theory exam, a practical exam involving a mock wine service, and finally, the segment that is arguably toughest to prepare for, a blind tasting of six wines in 25 minutes, in which the tasters try to identify grape, place of origin and vintage of wine. This is the portion that the board says was compromised at last month’s exam when information about the wines was leaked. The board did not provide the identity of the culprit or indicate which, or how many, candidates received the information.

What now?

“We understand this decision is a shock to those who recently passed this examination, and we carefully considered the impact our decision has on our newly pinned Masters and their careers,” said Broglie. “We are committed to developing an expedited process so that all eligible candidates can retake the tasting examination.” In addition to the costs of travel and tasting training that candidates often take on, the exam itself costs $995 per segment. (A 24th 2018 Master Sommelier recipient, Morgan Harris of San Francisco, had previously passed the tasting portion and thus kept his diploma.)

The reaction from many in the wine community was one of surprise, anger and sadness. “My heart goes out to any candidates who were negatively affected by any unethical actions related to this most unfortunate situation,” said Andy Myers, wine director of chef José Andres’ ThinkFoodGroup, who earned his Master Sommelier certification in 2014. “I have the utmost faith in the Court and its leadership and trust they will address the situation in the most fair and professional manner.”

“It’s shocking to think that anyone that has these credentials would have done something like that,” said Alex LaPratt, partner and wine director of Wine Spectator Best of Award of Excellence winners Beasts & Bottles and Atrium Dumbo in Brooklyn, N.Y., who became a Master Sommelier in 2014.

Other wine professionals outside the Court felt the breach and its handling shed light on issues with the exam process and the organization. “I think it needs to be a more transparent process,” said Max Coane, wine director of Prime Cellars in San Francisco and former head sommelier at Grand Award winner Saison.

Another impacted candidate, Vincent Morrow, a sommelier at the soon-to-open One 65 in San Francisco, defended the integrity of his fellow test-takers on the GuildSomm board. “One ex-Master screwed this up for everyone. Whoever chose to take advantage of it, if they did, that is on them. I’ll vouch for every one of the other [candidates] until I learn otherwise,” he wrote.

“I am confident we will implement processes to maintain the integrity and rigor of our examination process moving forward,” wrote Broglie. “And we will be a stronger organization as a result.”

—With reporting by Lexi Williams


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