Master Sommelier Jack Mason returned to Houston last year from a stint in New York City. He joined a talented team at this steakhouse known for its dry-aged beef and an uncommonly deep wine collection.
From the sommelier: “We’ve had a lot of interest in Bordeaux, which includes the younger drinkers. It proves that if they can get good vintages at a reasonable price, they’ll take the journey. And personally, I’m really enjoying 2014 white Burgundies right now. They have a pleasing balance of fruit, flesh and acidity. The wines are a bit higher in acidity and have more tension than the 2013s and 2015s. We’re tucking away a little extra to enjoy over the next few years.” –Robert Smith