Perhaps I’m being a tad harsh, what with this 50% Cab-Merlot split being less than six years from vintage. However, one would be hard pressed to find kind words (even down the road) for this brooding Graves. Ink! Harsh red berries! More ink! I ‘ll pass on this one. — 11 days ago
Paired beautifully with a Maple Orange Bourbon Glazed Ham. Happy Easter to you all. 🐥🐥🐥 — a month ago
Outstanding! Dark fruit(s)…Black Tea…Smoked Meats…Charcoal…And?…way too young to really tell. But, one thing is for sure..a definite cellar addition. — 6 days ago
A co-op venture that produces gorgeous juice…and at a price point that simply will make you smile. Pop and pour! (The joy of this wine is to be found at pop and pour. Over-aeration at twenty-four hours reveals a wine in fast decline.) — 13 days ago
Unusually spicy for a Gamay but none the less an enjoyable pour especially following the gorgeous (9.5) Domaine Duprè. — a month ago
If you are a fan of Right Bank Merlot and dream of Chocolate Soufflé with a topping of raspberry sauce then this thirteen-year-old bottling should make you quite content. — 3 months ago
Not for me but nicely washed down a tasty shrimp Pad Thai. — 7 days ago
Wow! Fifteen years in and with years to go. Bold as hell with a grip of mature mahogany that seamlessly integrates with the dark (and I mean dark) fruit. An hour decant is absolutely required and then match it with any red meat you fancy. This is excellent stuff and punching well above its class. — 9 days ago
Often credited as being the Second Label of Ch. Rauzan Gassies—it most definitely is not—this Haut-Médoc is just OK. For me, Ch. Cantemerle is the flag ship of Haut-Médoc. If you accept this premise the L’Orme has a lot of catching up to do. Does an $18 price point deserve a try? Spend another $20 and purchase a ‘15 Cantemerle. The $ sting is well worth it. — 21 days ago
Timothy Lynch
A delicious wine/food pairing—pasta with fish sauce. (Stanley Tucci: Searching for Italy. S2 E8-Liguria.) — 4 days ago