Emily W

10

Cranberries, elegant earwax, tufted velvet mattress, irate peppercorn, one toke over the line, pickled baker's chocolate. — 9 years ago

Kevin Ortzman

9.4

Consistent juice - dark berries with baker's chocolate. — 9 years ago

Mirsad Pandzic

9.2

Golden yellow. Clear. Yellow apple, nuts, baker's yeast and butter on the nose. Creamy and rich on the palate. Buttery. Complex. Nice acidity. Citrus, brioche,vanilla and tropical fruit on the palate. Well integrated oak. Went wonderfully with gnocchi with chicken and mushroom sauce. Long, beautiful finish. — 9 years ago

R J Thom

9.0

Quality ditch Pinot for post Baker's Keyboard Lounge evening in Detroit. — 10 years ago

Sam Coturri

Winery Sixteen 600, Enterprise Vineyards and the Moon Mountain District

9.4

I don't always drink Pinot Noir, but when I do it's made by a Cabernet specialist. Jeff Baker's personal label, keep an eye out for this one. — 10 years ago

Eric Hwang

9.5

It was time. It drank well. Lively cherry and cranberry with a touch of earthy complexity. Delectable: Although it was Alan (not Akan) Baker's project, the label says "CR" for Cellar Rat and that was the name of the wine. — 10 years ago

Cameron Porter

9.2

2006. Fiercely modern. Voluptuous, creamy. Mint, toasted coconut, baker's chocolate, espresso; roasted and exotic. Showing development, but still has life ahead of it. Beautiful. — 10 years ago

David Kline

9.0

Inky wine from rim to rim. Charred boar ragout, marigolds and violets, in cedar planters. Chunky baker's chocolate baking, teak, black shoe polish, burnt mocha rye, mint in turned soil scribbled on by grape scented marker. Smoked plum, worm castings, raw chocolate, espresso grounds, graphite dust. Oak and pepper belched from an arcane volcanic sacrifice. Wood tannins mushroom and coat the tongue. Next year's harvest might be a lock with this kind of dark dedication. #crozeshermitage #crozes #rhonewine #syrah #purpleteetharesexy — 9 years ago

with Courtney

Greg Ragan

9.4

Incredible nose of figs and baker's chocolate. A little young, but nice round tannin. — 9 years ago

David Kline

9.2

Baker's dark chocolate and mint. Broiled blueberry on a graphite spit. Cinnamon tips burnt to a crisp on a hot engine in need of oil. Blueberry essence touches the tarmac with precision evaporating into smoky rainwater, leather and squid ink. — 9 years ago

with Courtney

Brett Vanderbrook

9.0

I'm drinking this from a strange glass, but I get baker's cocoa, blackberry, leather. Pleasant amount of tannins. Delightful with brisket. — 10 years ago

David Kline

9.1

Mushrooms in mocha, brown rice, caramel-y citrus with Bing cherry, soy sauce, and beef ribbons tease the nose. Happy to see less candy and soda in a beer. Soy sauce, molasses, baker's chocolate, oak, cedar, and cinnamon with allspice. Great! The sour is at the end but buoys the whole. — 10 years ago

with Courtney, Madeline and 1 other

Matt Sterr

9.2

This on has been in bottle for a year or so. Big, toffee-colored thick head with a nice, tight, frothy head. At 10% ABV it has held up well in the bottle. Up front is a definite note of baker's chocolate chocolate and coffee. Notes from the wine barrel are muted, but more present on the finish. Rich and thick body, this one has certainly aged gracefully and to my memory has improved greatly since its initial release. Delicious. — 10 years ago

David Kline

9.1

Lovely Dogliani Dolcetto, offering aromas of bright cherry, cherrywood, and fresh baked bread. Conjures cherry blossom as well. Smoky cherry entry, but decisively mineral in nature with a clove and mushroom mosaic. Tannins abound, but deceptively linger under the palate, all across the roof of your mouth, cedar, marigolds and a baker's chocolate. — 10 years ago

with Courtney

David Kline

9.4

Sourdough with blueberry, dried black currant, thyme, mint, black nigella sativa seed, black sugarless cake, and violet fragrances. Inky black color with a sedimentary side, but tar, graphite, baker's chocolate, espresso bean, licorice, forest floor biomass, black olive, and smoky black currant forever. Great wine from a storied vineyard! — 9 years ago

with Madeline, Josh and 1 other

Dee Raffaeli

9.1

A beautiful red and purple color with aromas of black cherries, dark fruits, dark chocolate and baker's spice. On the palate, the wine shows dense, dark berry and plum flavors along with hints of sandalwood and spice, and even a hint of violets in the finish. Don't be concerned if you find yourself inhaling deeply from your glass, over and over—it is just your nose's way of telling you that it wants its fair share! This is a full-bodied and well-structured wine that is incredibly full of life and born to be enjoyed with food and friends. It goes great with everything from hamburgers and chicken to pizza and mild cheeses. An awesome value to boot. — 9 years ago

Christine Havens

9.2

Taylor's Late Bottled Vintage Port remains in wood for four to six years, as such, it is concentrated and intense, round and deliciously full-bodied. 2011, for me, has been one of the most exciting vintages I've tasted, it's one I'm collecting and cellaring, though the '11s are certainly enjoyably now. Taylor's 2011 LBV is totally opaque in the glass with blue violet reflexes. It's intense, with firm, ripe tannins drenched in Italian plums and black cherry skins, baker's cocoa and blackberry reduction sauce. Sample — 10 years ago

David Kline

9.0

Smoky smoky toast and plum skins, burnt cherrywood, pencil, and a cinnamon-cedar interplay. Exciting bouquet! Their Chenin is equally enticing! Dark baker's chocolate and tar are enveloped by burnt violets, bitter, salty, purple tropical flowers, herbs de Provence, dagga root, licorice extract and charred cedar. Earthy debris finish evoking torched fields. #southafricanwine — 10 years ago

with Courtney

Christine Havens

9.4

From the prestigious Beckstoffer Georges III vineyard in Rutherford, the Bell Clone 6 Cabernet Sauvignon 2007 is as the name suggests, 100% Clone 6 Cabernet. True to form, it exhibits lush, saturating notes of boysenberry, black cherries, sandalwood, tar and meadow flowers. In the mouth it's opulent and silkily textured, with juicy black fruit, cassis, and fine, ripe tannins. In addition, an incredibly lengthy finish that tapirs off with receding exotic spice notes, baker's cocoa and cedar. — 10 years ago

Eric Hwang

9.5

Not nearly as good as the PX de Anada 2011 (WA 100) but still impressive. Thick viscous and complex with figs, raisins, molasses and candied orange peel. Finishes with a bit of vanilla, baker's chocolate and turbonado sugar. — 10 years ago