Amy Testa

9.1

Very smooth, a little on the sweet side in a good way. — 6 years ago

Tom Casagrande

9.0

After a couple of days in the Finger Lakes tasting cold-climate wines, I craved something Mediterranean in style. This is a terrific Grenache, picked early enough to keep some zing. Nose has fresh raspberry, stone dust, and rhubarb. Transparent and athletic in the mouth. Nice acids and purity, has some tannin for structure too. Great pasta wine. — 7 years ago

Tim Schroeder

9.0

A fruity zin; less jammy than many from CA. Some acidity in the middle and tannin late; a touch of char to finish. — 8 years ago

with Amanda

Brendan Baker

9.4

Needed 2-3 hours in the decanter to open, then was in a great spot. Holding my other bottle for at least 2-3 yrs, though — 8 years ago

Sipping Fine Wine

9.5

Had this at a Tapas Bar! The pillars on which the 5 founding families erected a winery in 1890 built a way of living, feeling and producing wines of the highest quality that continue to evolve. Not released until 2015, bright Ruby, complex aromas of fruit, spice and oak. 90% Tempranillo from 3 villages & 10% Graciano from 2 villages. Cherry & blackberry flavors, with a feel of currants around the core, espresso & spicy notes on mouthwatering tannins. Wow! Lingering finish. Will get better over next 15 years — 9 years ago

David Langstaff

9.4

This wine needed about 3 hours to release. Initially tight with uncomfortable medicinal nose which then totally dissipated. Drinking now next day and you get the age of fully integrated but not fading tannins. Nose has a delightful dark fruit and smokiness. Great fit of nose and taste, meaning - when tastes after smelling the experience is consistent and not jolting. I think the color purple in a subdued way. Very nice. Memo to self: decant and watch for sediment, and enjoy three hours later. — 10 years ago

with Cynthia and Chris

Cameron Schutza

9.4

A monster. Jammy and perfect with a spit roasted beef tender. Chucked it in the decanter for good measure, the right choice — 10 years ago

James Gourley

9.3

You're right, Ted. There is a texture, flavor and complexity that only comes from old vine zins. And you've captured a great expression in this bottle. One of my favorite pairings with grilled prime steaks. — 10 years ago

Adam Weiner

9.0

Fresh, spiced and juicy, in a good way. A different expression of Zin. — 11 years ago

Gregg Adams

9.4

Tasted 3/15.
Decanted. Beautiful balance, only slight greenness. Non-offensive sulfer blew off in 30 minutes. Reticent nose with leather and cherry. Integrated tannins, great acid. Growth over dinner to reveal rich fruit, cocoa over tones. A wonderful wine, underrated IMHO. — 11 years ago

Jason Reinard

10

One of our favorites.... Pretty much a staple in this house. — 12 years ago

Brett Rogosin

9.0

It’s been open about 3 days and airing about 4 hours in the bottle. The nose is musky barnyard with wet oak, damp forest floor, wet leather and dark red fruit. There’s still some chalky tannins with acidity that rushes down the sides of your mouth and tongue. The red fruit carries forward, but more underripe with skins intact. It’s cleaner on the palate with a bit of damp cellar and dry earth, with notes of leather and red plum skin. The red plum and leather hang on into the finish. It’s a solid showing that I’d like to see where it develops over the next 3-5 years. — 6 years ago

Bill Bender

9.6

3 hour Audoze followed by a 2 hour decant and poured back in the bottle for dinner. This was extraordinary! Every bit as impressive as the ‘01 and ‘02. Robust blackberries, graphite, a smooth yet substantial mouthfeel and a sensational lingering finish. I recall reading a review of the Shafer HSS that descried the wine as “an elegant sledgehammer”....a perfectly succinct and apt description — 7 years ago

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.3

First winery on day two in Sonoma was Donelan Family Wines in Santa Rosa with Meredith. The last Rhone varietal red was the Walker Vine Hill Syrah. Sadly we were told that this was the last vintage that will be produced. This bottling is made up of 100% Syrah and is around 40-50% whole cluster fermented then aged for 20 months in 25% new French oak. 1,025 cases produced.

Insanely dark and inky purplish ruby red, completely coats the glass. Dark berries on the start of the nose followed up by cinnamon, cocoa, blueberries and some dustiness. Medium plus tannins (7/10) with a full body. Rich and layered palate with red currants, red plums, even a touch of blue fruits and some solid minerality. Long and lingering finish. Drink till 2028. (93+)

$$$ - Tasted at the winery. Retail price is $75.00. — 8 years ago

with India

Phil Jost

9.0

Really quite good especially for the price. One for a night in with a good movie. — 9 years ago

Phil Bogard

9.6

1982... and in great shape! Still in a great place!! Katz is 3 for 3. — 10 years ago

Tom Kobylarz

9.1

Of the 2 Bordeaux drinking the best tonight, but long term the Brane-Cantenac 2005 will outlive this wine by 10 years easy. While very complex, a fine touch a green is traceable.

A classic currant and forest floor nose, fall leaves abound with a spike of spice and a barely there green that while subtle is apparent.

The pleasure here is higher for its more mature tasted and feel, while the brawny 2005 is a better wine it was not as enjoyable to me and feel it will be another notch enter in 3 years, and likely 2 notches better in 5.

The elegance and feel on this wine is ready to go and will easily go another 5+ years. — 10 years ago

Henrik Poulsen

9.0

13% alc.
3 barrels made. $35/btl.

From AR note sheet:
"61 year old dry-farmed white field blend of Sylvaner, Riesling and an assortment of other obscure varieties planted in fluffy white volcanic soils at the base of the western flank of Mount Veeder in the Sonoma Valley. Whole cluster pressed, fermented with native yeast in stainless steel, and aged in neutral French oak barrels for 10 months." — 10 years ago

with Kurt-Inge

Somm David T

Independent Sommelier/Wine Educator

9.3

This is a classic Caymus...only from a grand Napa vintage! It's the darkest black cassis; spice that's 2/3 cinnamon & the rest nutmeg, allspice, sage, lots of wood from the dominate use of new oak but not overpowering, caramel & vanilla barrel toast. A finish that does not end. This will only get better. The tannins say another 10-15 years depending on how you like or storage your Cabernet. A 9.3 tonight. I'm guessing 9.6 or better in time. Thank you Chuck! — 11 years ago

Fred Dex

Master Sommelier

9.2

Classic Napa. Juice. Big, delicious...will make a lot of friends...if you're in right circle! — 11 years ago

B N

9.6

Deadly sins my ass... But then I'm not Catholic!!! This Zinfandel is like a psychotic dwarf, wielding a fruit edged axe, leaping around the inside of your mouth. Fat fruit, teeth staining character... But limited complexity. Price in Canada makes me think it should take me hours to drink a glass... US prices would make this a deeply satisfactory bottle, something that Oakenshield would quaff with deep satisfaction. Buy in the US and pay the import fees... Then get your dwarf on!!!! — 13 years ago

Sipping Fine Wine

9.3

Deep Ruby with youthful aromas of blue and black fruits with sweet spice and slight mineral character. The wine is a blend of 86% Cab Sauv, 7% Merlot, 3% Petit Verdot, 2% Malbec & 2% Cab Franc from their estate-owned Napa Valley vineyards, aged 18 months in French (62%) & American oak (38%) (48% new). On the palate complex flavors, blackberry, plums and ripe cherry with sweet spice, oak and eucalyptus notes. Well balanced with good acidity and tannins still developing. Full-bodied, long finish ending with cacao and wood spice. Delightful! Tasting Sample! — 6 years ago

Paul T, Missing My Beautiful Wife 24/7

10

Not the best looking cork for a 2013,
But easy to see the high ratings it received on release,
3 or 4 💯 from the so called professionals,
Has improved significantly since my last bottle in November,
.375 bottle — 7 years ago

Al Shikoh

9.2

Medium reddish purple in color with aromas of red berries, cherry cola, spice cake, and hints of earth. Medium bodied with good concentration and balance on the palate finishing with silky tannins. Sourced from their estate vineyard in the Ribbon Ridge AVA including a mixture of Pinot Noir clones planted between 1984 and 1990 in thin marine sedimentary soils. Made with one third whole clusters and only 8% new French oak. 14% alcohol. — 8 years ago

with Kelly

Darren Dittrich

9.3

Mersault-like in age, albeit a bit richer. Steely stonefruit and citrus notes, developing a nice light butterscotch and melon note at 8 years of age. Plenty of toasty oak and spice... but not overpowering. Perfect with risotto. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have to say this is my favorite Chateau to stand in front of and gaze. On the nose, spice, wild blackberries, dark cherries, blueberries, black plum, plum, leather, cedar, dark moist soil, wet stones, mint, tobacco leaf and dark fresh & dry flowers. It's drinking nicely with silty medium-medium + tannins & full bodied. Ruby, ripe wild blackberries, dark cherries, blueberries, black plum, plum, leather, cedar, dark moist soil, wet stones, crushed dry minerals, mint, tobacco leaf and violets, dark fresh & dry flowers. The acidity is round and mouthwatering. The long finish has great elegance, beauty, length, tension & balance. It's just starting to hit it's stride and has plenty of life ahead of it. Another 15-20 years. Who said 04 was a difficult vintage? This will continue to improve and will stun with another 10 years in bottle. Photos of the the exterior Chateau front & side, tasting room and Christian Seely Managing Director. Chateau Pichon Baron and Chateau Pichon Lalande were originally part of the same estate. Pichon Baron got it's name when Therese, daughter of the founder, received the estate as a dowry when she married Jacques de Pichon Longueville the first President of the Bordeaux Parliament. Chateau Pichon Baron changed because of the Baron Joseph de Pichon Longueville. He took over managing Pichon Baron when he was only 19 years old! When the Baron passed away at 90 in 1850, he divided his Pauillac estate. The sons were awarded what became Chateau Pichon Baron and the daughters were given what later became Chateau Pichon Lalande. Pichon Baron went through three rough decades in the 60's, 70's and 80's. Part of the issues were, lack of investment and they machine harvested. The first really great vintages for them were 89 & 90 after Jean Rene Matignon, Jean-Michel Cazes join them and AXA Insurance Company purchased them adding capital. The 73 hectare vineyard of Chateau Pichon Baron are planted to 65% Cabernet Sauvignon, 30% Merlot, 3% Cabernet Franc and 2% Petit Verdot. However, the Cabernet Franc and the Petit Verdot are reserved exclusively for the second wine. The terroir is mostly deep gravel, sand clay soils. Pichon Baron uses 80% new French oak and rests in barrel 18 months. @ FogoDeChao

— 9 years ago

M

9.4

2006 From winebid at 35. For half bottle. Drank may 2016. Absolutely tops. Needs 2-3 hr decant and still opens in glass. Excellent harmony and deep finish 2000 $125 from winebid. Less impressive. Needs at least 2 h breathing. Complex and sophisticated finish but still has some dusty tannin. This one would rate 9.1. I had the 2000 again in Aug 2017 and would rate it 9.4. Sophisticated but definitely needs a lot of breathing. — 10 years ago

Ann Murphy

9.3

High shoulder fill, extra long cork completely soaked. By some happy coincidence this is the 4th time we have had this in the last 5-6 years. 3 times (including this) very very good and once just good. At this point the secondary leather and cedar aromas and flavors dominate the remaining fruit. Still a fun drink and a good match for roast chicken. Another Winebid bargain! — 11 years ago

Eric Petterson

9.0

Smooth cherry notes with a touch of spice in the nose and palette. Pairs well with pizza tonight! — 12 years ago

Jason Anguish

9.2

Lucious! A party in your mouth!! — 13 years ago