Bob McDonald

9.5

Pale to mid Ruby in colour with great clarity. Aromatic red and black Cherry notes with rose petals. A stalky whole bunch note with a little spice. Those fresh cherry notes of medium weight but medium plus intensity transfer through to the palate. Very fresh, young with great potential for future complexity. I can see why it won the Trophy for Best Pinot Noir at both Royal Adelaide and Royal Hobart - both shows with extensive and high quality Pinot entries. Too young but I had to try the first of 6. Next in a year plus. Technical background: (whole berry ferments with 20% whole bunches. Aged in 25% new puncheons and Barriques). Ended up having the 2nd bottle 195 weeks later on 25th October 2024. Just a stunning Pinot Noir and even improving on that 2 Trophies standard. — 5 years ago

Erin Joyce

9.2

What an interesting wine! The best of both worlds, 100% Italian grapes with a California style. Many thanks to @Yez Alayan for the tip on this maker. Tart cranberry with a touch of minerality. I could drink 100 of these bottles. — 6 years ago

with Sandra

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9.1

Earthy, slightly savory notes meld with black fruit and espresso on the palate. The finish is mildly tangy, with suggestions of black cherry and underbrush. No hurry on these, as they have both the structure and the acidity to continue aging well. This bottle showed best after 2+ hours of air. — 7 years ago

Paul B.

8.9

Loved this malbec syrah blend. Best of both grapes with light start, rich chocolate and pleasing spice. Big fan especially for the price. I’ll be back. — 7 years ago

Alec Jeffery

9.0

This works- fruit from the Hunter and Mclaren Vale, best of both regions, very moorish. — 8 years ago

Jennifer Clearwater

10

Very rich and Cab Franc forward. Fruity and refreshing with a light dry finish. A very unique blend of ripe berries, orange, and coconut. Appeals to both traditional red wine fans and those who never drink reds. Enjoyable room temperature, chilled, over ice, or frozen. Perfect naked, but also blends well as a spritzer or punch. The wine is the star and it’s not watered down; boldly boasts a 12.5% ALC. There is no other bottled Sangria like this on the market - truly, the best Sangria I have ever had. — 8 years ago

Peter Ernst

10

So in the battle is who is the best child... we paired the 88 vs the 90 (son vs daughter birth year). Both were outstanding but the 88 had more age in the color and softness on the nose and palate. Family currently arguing over density but for me the 90 was more dense. Lots of mixed fruit leather smoke and terroir which is very French but great for those who enjoy it. So in the name of family peace we rate both as outstanding but the 90 (the daughter) is a bit bigger. Cheers — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Steak wine. Allen Brothers comparison of Wagyu Ribcaps & Ribcovers.

Both are ridiculous but, the Waqyu is like melted butter with just the right of creamy fat over the top.

The Figeau is better than critically advertised. Ripe, creamy raspberries, blackberries, black plums, dark cherries, dark chocolate, dark spice, mocha, limestone, river stone, dark, rich earth, earth, tobacco, leather, cedar to saddle-wood, moist clay, graphite, toasted barrel shavings, dark, withering, blue @ purple florals. Acidity for days. The finish shows great tension, structure, length & balance. The best is yet to come. The finish is, ripe, candied, floral, dark cola, well knitted & balanced persisting several minutes.

Better in 7-8 years plus.

For me, this is an hour & half meal meant to be savored. I was still enjoying long after everyone else was done. — 5 years ago

with Christina and James

Matt

9.5

Clos Cibonne is the best rosé. Change my mind. Classic, utterly delicious combination of stonefruit, ripe citrus, profound notes of sea salt, herbs de Provence, and lavender. Of course refreshing, but its textural complexity and depth make for an almost umami-like experience on the palate. Served with whole roasted branzino, garden vegetables, and Tuscan white beans on night 1 and homemade foccacia pizzas on night 2. Both meals in the running for food/wine pairing(s) of the year (so far). — 6 years ago

Robert Ward

9.5

Yes! This is it, a stunning Pinot. I typically favor Oregon pinots to California but this is like the best of both worlds. I have to buy more, in quantity. — 7 years ago

Manuel Buergi

9.3

what a great wine! correggia's 2015 is terrific, in fact the best version of this wine i have ever tasted! the azienda matteo correggia has created a wine that unites both the beauty of the masculine & feminine side of nebbiolo. black & red stone fruit, chestnut, finesse and saturating tannins & minerals... all in all, an overwhelming mouthfeel. can't wait to see this wine age — 7 years ago

Ira Schwartz

9.5

From a magnum purchased in Paris on release. When viewed in the decanter no signs of age. This is a wine that has a little bit of everything both on the nose and the palate . Earth, funk, red fruit, plums, spice,leather, and cigar box. All of these elements are showcased and supported by an abundance of tannin and acid. Powerful but silky. Hands down the best 1998 CDP I have tasted . — 7 years ago

Milissa Mosley

8.9

Milissa had this 9 years ago

Saverio Persichilli

9.0

One of the best madirans I've ever had because The blend is perfect.. the Sauvignon gives a solid spine to this tannat based wine, and that dollop of cab franc gives a gamey green note which would make it a magical match for a nice duck confit or even a lamb dish.. (braised leg perhaps ) needs another year or an hour in a decanter ....or both!!. — 9 years ago

Tom Casagrande

9.3

One of the best Sancerre roses I’ve had. Very fragrant. Crushed limestone, spritely strawberry, cherry, a light herbal note. Round and intense in the mouth, it’s got a nice balance of fruit, mineral, and acids. Great balance. Both refreshing and intense. — 5 years ago

Jamie Lauder

9.4

2017 Paul Lato Matinee Santa Barbara County Pinot Noir.
This wine punches so far above its price class. It’s Burgundien in style but never forgets it’s origin. It carries the best of both worlds.
It’s a bright, shiny ruby red in the glass. Aromas of sweet Bing cherries wth spicy raspberries and strawberries. Wow. Amazing flavours of cherries, roses, earthiness, coca and a touch of cola. Overriding everything is an elegance that dances on your tongue but doesn’t overwhelm. We had it with local organic chicken thighs with shio koji and daikon leaves. Amazing. — 5 years ago

Delectable Wine

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9.6

The 2016 Barbaresco Montestefano is simply magnificent. Bright floral overtones and red/purplish berry fruit give the Montestefano a feeling of focus and explosive energy that is compelling. Hints of mocha, leather, smoke, lavender and a whole range of balsamic inflections open up in the glass, revealing a Barbaresco of power, structure and complexity. Ample in feel and yet wonderfully vibrant, the Montestefano is wonderfully complete. It is also one of the very best wines I have ever tasted from La Ca' Nova. The Montestefano is a bit more showy today than the Montefico, but both wines are remarkable. (Antonio Galloni, Vinous, November 2019) — 6 years ago

Sipping Fine Wine

10

To me Shafer is among the worlds best wineries. Aged 32 months in 100% new French oak. Vivid deep purple color, and outstanding aromas of red/black fruits, cherries and blackberries, with hints of cedar, floral oak & spice. Tasting this wine was absolutely magnificent, concentrated dark berry fruit flavors, spices, leather and oak, exploding on my palate. Soft velvety subtle tannins provide a nice deep lingering finish. Truly an outstanding Cab, one of the best. If you can find yourself a bottle, do not hesitate. Should last at least 10 more yrs. — 7 years ago

Ebbe Bonde Soerensen

9.5

Decanted for 2 hours, color brickred, no brown tinge, nose very Cabernet Franc freshly cut green peppers, very elegant and a fantastic clean taste, not a sign of 14 years old, almost eternaly, is in it’s best time span now. A thrilling wine very Happy to have both 2011 and 2013 in my collection. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I bought my first vintage from this producer & terroir beginning with the 2010 vintage and what a vintage to start. I bought four bottles for right around $50 or a little less. They were so amazing, I drank through them in no time at all. For those of you that read my posts, that’s not normally what I do. I like to drink one & age the rest. Since then, I have looked & looked for more. I’d finally given up hopes of finding more until recently I struck gold. I should have bought all nine bottles but a calmer head prevailed. It’s definitely changed since having it fresh. On the nose, the fruits are slightly macerated. Heather honey, beeswax, golden & green apple, pineapple upside down cake, slight orange citrus blend, mango, glazed nuts, soft, delicate, chalky minerals, a touch of jasmine & yellow lilies. The body is much rounder & thicker than when it was young. Waxy. So, beautifully layered across the palate. Much of the palate matches the nose. Heather honey, beeswax, golden & green apple, apricots, peach, pineapple upside down cake, slight orange citrus blend, mango, slight molasses character & glazed nuts with citrus blossoms, yellow lilies & jasmine. The minerals are much more grippy & bold as they cut across and set on the palate. The acidity round & phat. The texture is amazing as is the length, balance & beautiful, rich, long finish that lasts two-minutes plus. So glad I found more of this wine! Hubert Lamy seriously over deliver the terroir & the price point by a country mile. If you are not buying this wine on pre-arrival, you are missing great wine and excellent value. Can’t say enough good things about it. Especially, the 2010. I expect the 15 to hold similar quality. Photos of; Olivier Lamy, Olivier working in this vineyard, barrel room and their Criots-Bâtard-Montrachet Vineyard. Producer notes and history...There have been Lamy’ s growing vines in St-Aubin since 1640, today it is run by Olivier Lamy. Olivier is a new breed of Burgundian grower keen to progress. He trained Méo-Camuzet & made a number of vintages before taking over in 1996 from his father Hubert. Hubert Lamy used to sell fruit to négociants, but that stopped in 1997. He grubbed up and sold off peripheral vines, keeping only the best and oldest sites. Currently he is experimenting with different planting densities in a quest to capture even greater expression of terroir. The Domaine produces both reds and whites and now has 16.5 hectares of vineyards, mostly in St-Aubin but also own a few parcels in Chassagne-Montrachet and a tiny plot in the Grand Cru Criots-Bâtard-Montrachet. Yields are kept low and recent innovations have been introduced with selection tables in the cuverie to ensure that only the healthiest and ripest grapes are used. His more recent move to reduce the amount of new oak with the introduction of demi-muids 300-600 liter barrels have also helped to improve the wines. Vinification is traditional and the wines are matured with only 20-30% new oak for 12 months before minimal filtration and then bottling. The quality is very high and is often superior to many wines from much more prominent villages that sell at twice the price or more. — 8 years ago