Jay Kline

9.2

From back when Mouton was still a Second Growth. Decanted prior to service; enjoyed over the course of several hours. This bottle of the 1966 pours a garnet color with significant rim variation; medium viscosity with light staining and signs of sediment. On the nose, the wine is vinous with notes of ripe and desiccated red and black fruits: cassis, blackberries, green pepper, tobacco, leather, old wood, organic earth and warm spices. On the palate, the wine is dry with medium tannin and medium acid. Confirming the notes from the nose. The finish is medium. This was a good showing for the ‘66 and certainly has life left in it however, there’s no need to hold out. Drink now. — 6 days ago

Andrew Belzer

9.0

Ahhh when Caymus was Caymus! Chocolate, leather, prune, lengthy tannins and a nice bit of acid still hanging on! — 19 days ago

Brandon Boesch

9.5

So freaking good. Explosion of dried flowers, plum, freeze dried strawberry, sage, other herbs, some stone. Outstanding! — a month ago

Conrad Green

9.5

Plush and red cherry. Floral notes and a hint of pepper. Great stuff. — a month ago

with BOT, Matt and 1 other

Tom Garland

9.4

+2 hour decant(decent chunky/fine sediment). An amazing dark garnet color. On the nose: You must breathe in this captivating nose of dark red fruit, herbaceous, smoke, sweet florals, worn leather, licorice. Taste: layered, balanced, silky wine with brambly raspberry/cherry, peppery tobacco, gravel, smoked leather, tar, and a long drying finish. YUM! No need to hurry plenty of time to go. — a month ago

with Brenda

Christian Fischer

9.0

Last bottle. Time to drink is now, don’t think this will improve from here. Needed a bit of air to come together, but overall remained somewhat muted. — a month ago

Haylee Gardiner

9.3

Heavy Pinot noir than expected but welcomed on the pallet. Fragrant and enjoyable to the tip of the nose. Full bodied. — a month ago

Somm David T

Independent Sommelier/Wine Educator

9.5

It is really no surprise that this 05 is incredible and yet still extremely youthful. This 05 will out live almost anyone 50 years old. It is good for another 45 years.

I had their 16 La Dame last weekend & commented it should not be opened for another 10 years.

The core on the nose is dark velvet black currants. There’s a bit of melted dark chocolate-mousse. Ripe but subtle blackberries, black raspberries, black plum-plum pudding, very dark cherries, some mulberries, mocha powder, dark, rich earth, dry river stone, limestone, anise, mix of dry/fresh herbs, fine, undertone of baking spices, moist grey clay, slightly dry tobacco, sandalwood, mild, elegant spice, just the slightest hint of mint, very, slightly candied, dark, withering flowers & red roses.

The palate is rich, round with velvety M+ tannins. The core is dark fruits blended in melted dark-mocha chocolate. Blackberries, black raspberries, both plums w/ heavy skin, dark cherries, poached to slightly baked strawberries & raspberries over the top. Dry bay leaf-sage, moist clay, rich, dark, turned earth, dry river stone, limestone powder, stem inclusion, red licorice/cola, anise to black licorice candy, sandalwood to soft cedar, slightly moist tobacco, used leather, mild, dark spice, a touch & just a touch of tomato leaf, hints of cardamom, dark/red withering flowers with just a touch of violets, perfect acidity and a very well knitted, tensioned, balanced, structured, elegantly polished finish that last two-minutes and lands on nice earthiness & softly muddled spice.

Paired w/ their bone-in Ribeye. Best steakhouse steak that I’ve had out and not made by friends and or myself. Rich fat, tender and nice flavor. Lacks a bit of char and Napa Valley Rub from wholespice.com.

Open in another 15-20 years.

A real shot at a 💯 in another 15-20+.

@Delmonico Steakhouse Las Vegas — 2 months ago

Jay Kline

9.2

Popped and poured; enjoyed over the course of 90 minutes. The 2004 pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of ripe and tart mixed fruit: Blackberries, black cherry, dill, olives, leather, toasted coconut, some vanilla, dried green herbs and fine warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long. This is in a very lovely place. Drink now through 2044.  — 12 days ago

Rob DeShane

9.3

2008: a very bright young feeling champagne at 17yrs of age. A resolute acidity carries the brioche and white fruits along! I am unapologetic about my fervor for Dom. — 10 days ago

Conrad Green

9.6

Beautiful fruit. Lemon and steel and a hint of red fruit. Amazing stuff and finally ready — a month ago

with David, Matt and 1 other

Jay Kline

9.4

It is customary for the wines of Chateau Musar to be released seven years post-vintage. However, in 2013, the decision was made to hold the vintage back. 2006 was unusual for two reasons. The first, were the cool climatic conditions in the Bekaa; the likes of which had not been seen since the 1950’s. There was a two-week period in winter where the valley was blanketed in snow and mild temperatures remained in effect throughout much of the growing season. The second was much more tragic: 2006 was a war year in Lebanon. On July 12th of that year, Israel and Hezbollah engaged in a bloody conflict that lasted (officially) a little over a month. Sadly, thousands of lives were lost. In 2017, eleven years after harvest, the 2006 vintage was deemed ready for release.

Poured into a decanter about 90min prior to service. The 2006 pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of black cherry, blackberries, black currants, tobacco, horse blanket, leather, some red and purple flowers, dried herbs and Eastern spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and absolutely delicious. A triumph and perfect with lamb chops. Drink now through 2046+.

How Chateau Musar endures to make wines from the Bekaa remain one of the great examples of human grit and determination available in the world of wine. Frankly, it’s a minor miracle this vintage ever made it to the winery. — a month ago

Mary H

9.5

I’m an addict, what can I say? Full mouthful of bright fruit flavor, golden tropical fruit, honey, singing acidity and long finish. — a month ago

Bob McDonald

9.1

This was actually the first wine we had at the Bordeaux first growth lunch last Saturday (which wasn’t a First Growth). No notes taken but it did show the quality of the 1982 vintage particularly from Paulliac, and was still going strong. — 2 months ago

Jay Kline

9.1

Popped and poured from magnum; enjoyed over the course of a couple hours. The 2022 pours a deep ruby/purple with a transparent core; medium viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of ripe and tart red and dark fruits: Bing cherry, pomegranate, licorice, dried green herbs and rocky minerals. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is medium. A young Côte du Py, especially in this format. Drink now with patience and through 2042. — a month ago

Michael Dierberg

9.4

Has a little brown toast note that is distinctive. Overall very nice and worthy of a graduation celebration. — 14 days ago

Luis Hartmann

9.8

The aroma. If something tastes superb, it is how this wine impacts your senses. Smelling in the glass just before swallowing takes you to wine lovers heaven. Enjoyed with my wife, my son, sister in law and René, Who surprised all of us with this present. — 10 hours ago

Adriana

9.2

sun baked oregano // pomelo (pith and all) — 2 months ago

Tom Garland

9.3

Decant for sediment (lots of chunky/fine sediment) and pour. A stunning medium ruby red color with little signs of aging. On the nose: big inviting notes of dark fruit/currants, worn leather, herbaceous, smoked meat, funky earth, menthol. Taste: silky, evolved, expressive structure with brambly plum, currants, old leather, dark chocolate, graphite, and a black raspberry-iron-dried herb long finish. YUM! It's what's you want in an aged Napa cab, and glad to have just acquired 3 more bottles. — a month ago

with Brenda

Vanessa

9.5

Château Latour is an iconic estate in the Pauillac commune on the left bank of Bordeaux, achieving coveted ‘First Growth’ status in the 1855 Bordeaux Classification.

The estate has roots dating back to the 14th century and derives its name ‘La Tour’ from a fortress tower built during the Hundred Years’ War, which no longer exists but is prominently featured on the label in recognition of its history.

We weren’t sure what to expect, as many have predicted these 1983s are likely past their prime, but this wine was a masterpiece. 🤩

It was medium garnet in color with expressive notes of cedar box, cigar, clove, peat, leather, forest floor, fig, prune, dried black cherry, plum, cassis, blackberry compote, cardamom, cinnamon, star anise, dried violet, potpourri, kalamata olive, pencil shavings, graphite, & bacon fat.

It had the most velvety, fine-grained tannins that washed across the palate with ease, with a gentle but notable acidity that maintained lift and balance. It was concentrated, complex, and had a long, elegant finish. — a month ago

with Deked1