Sean Thomas

8.9

On the nose: crushed raspberries, floral bouquet, strawberries, cinnamon,
clay.
On the tongue: raspberry, graphite, pepper cinnamon, and spice.

Nice and approachable Zin. Just enough structure to clear a nice lean bison burger. — 5 years ago

G

9.5

Dried cork even through professionally cellared. This wine needed to breathe. Once it opened up, it was delicious. Phenomenal pairing with bison! Thank you, Chris & Greg! These were fun early Delille days! — 5 years ago

L & M Hedlund

9.5

Had with cheese board, and bison steaks- great pairing. Buy again. — 6 years ago

Doggfather

9.0

Lighter version of a solid Aussie Shiraz. Intended as sincere compliment. Paired well with a bison cheeseburger. — 6 years ago

Josh Magness

9.2

Opened up well after decanting, smooth tannins. Cherry and dark fruit with tobacco. Paired excellent with bison dish. 2005 continues to be one of my favorite vintages for Pomerol which is drinking very well. Nice bottle to end a great surprise weekend on the west coast. — 8 years ago

Ryan Akens

9.2

Very light flavors with a nice spice balance that makes it very tasty with a bison steak — 9 years ago

Frank Soldano

9.2

Big nose, with a lighter, almost Pinot like flavor. Rich tannins. Earthy. Nice paired with the bison tenderloin. — 9 years ago

Kate de Silva

9.0

Not just a cabernet franc as noted, but also blended with merlot, cab sauvignon, and syrah. A delicious mutt of a wine, with bold depth, tasty fruit notes and a warm satisfying finish. Tried with venison steak, braised bison shortribs and grass-fed beef brisket - good with all! — 9 years ago

Mario Vaillancourt

9.1

Paired with Bison Filet with port and rosemary sauce. Classy nose with medium aromatics of spices, black currant and a touch of cedar. Palate is silky, smooth, medium bodied at best, with yet some nice elegance and Margaux finesse. The length is ok at best, probably the somewhat average 2006 vintage, would have rated higher otherwise, but still nice. 91-92

Pour accompagner un filet de bison sauce porto romarin entre autres. Nez moyennement aromatique mais avec une belle classe sur les épices, cassis et un peu de cèdre. La bouche de corps moyen a beaucoup de finesse et d’élégance, avec cette signature Margaux, la longueur est bien moyenne par contre, surement ce millésime 2006 bien ordinaire, bonne bouteille quand même. 91-92 — 5 years ago

Sean Thomas

9.0

Unique Syrah.
On the nose, upon opening was straight menthol. After being open for +2 hours: Smokey campfire, meat, cedar, slight tint of blue fruit. On the tongue: smoke, black olive, very light blue fruit. Is really balanced. Might have lost some of it’s fruit and is more old world style but has still held up really nicely over the last 8 years. Update: opened a 2nd bottle about 2 months later and it was a different wine. Funny how that works. Still straight smoke but much more lush fruit! I bumped the rating slightly. Paired perfectly with grilled Bison Burgers. Seems like a really nice cross of Cali style and Rhône. Still have 1 bottle left and will do a separate review upon opening. — 5 years ago

Shay A

9.3

This was paired with grilled bison ribeyes and it was a knockout pairing! Needed just about 5-10mins to blow off some funk. Very berry driven aromatically with fresh squeezed red and black fruits, licorice, and cedar. Decanted for about an hour and the tannins were completely softened. Boysenberry, currant, dark chocolate black cherries and cherry liqueur oozing over baked figs. Hard to say this will get better, but when paired with lean bison meat, the fruit cut through it perfectly. — 6 years ago

Robert Agans

9.0

Very good. Paired with Bison burger on brioche roll with American cheese and grey poupon (prepped with onion powder, pepper and kosher salt). Sea salt and pepper fries. So good. — 8 years ago

Jill

9.1

Vanilla and coconutty goodness — 9 years ago

Jonathan Steeves

9.0

This wine is an absolute crowd pleaser for those who love medium-full bodied Well-balanced, medium tannin, juicy yet complex old world reds. Single vineyard fruit, estate bottled, PAGO quality, from Navarra region. Old leather, juicy blackberry, dried fig, plump ripe plum, lush tannins, medium acidity, a hint of savoury. Offering fantastic value, this is a quality red ideal for pairing with gourmet bison burgers or BBQ filet mignon, a goat cheese and fig slice canapé with prosciutto, or easily on its own. This is a buy by the case wine for the value seeking amateur. 2012 was a great vintage. @jonsteeves rated 90/100 - tasted June 2016 — 9 years ago

Sean Thomas

9.1

I straight up love Matthiasson. This one needs a little time to open and evolve. First smell and sip was straight up cherry off the bat. After opening up...on the nose: cherry, floral, Stoney mineral, very slightly dusty. On the tongue: cherry, blueberry, blackberry, slight “forest-ish” finish. Tannins are light and it’s mouthwatering. Who makes a Napa cab at 13% alcohol? This is food wine. Paired with a bison strip, phenomenal. Any kind of lean meat will pair well with the light, well rounded tannins. — 5 years ago

Brian Kelly

9.1

Maybe my fifth bottle of Barbaresco ever. Roughly an hour decant before drinking with dinner. Color is a light garnet, very similar to black cherry Kool aid I remember from my childhood. Long legs. Cherry and leather on the nose. Same flavors on the plate with medium plus tannins. Pairs pretty good with bison pappardelle. Not bad, but not my favorite. — 5 years ago

Maria James

8.9

Drank this wine with roasted potatoes and a bison ribeye which paired well. At first it was full bodied and then somewhat faded. Notes of road tar, berries and finished dry. — 6 years ago

with Cordon

Robert Agans

9.1

Very good. Paired this with Bison beef meatloaf mixed with onions, topped with Smokey Burbs BBQ sauce and sautéed kale. My power went out during nor'easter right when I put this in the oven... so after getting everyone situated and candles lit I cooked this on in my gas grill on 350 for 25 minutes came out perfect. Nice dinner under candlelight and the wine was a great pairing for a hearty dish (without being to big of a wine I don't drink them often) — 7 years ago

melissa walker

9.0

Nice pair with bison steak and sauted asparagus. — 8 years ago

Matt Trader

9.3

Finally! Barolo at last. Nothing is like Nebiolo from Barolo in the glass, especially one that has had time to mature. The color wants to say, "I'm mature Burgundy!", but the rest of the wine says otherwise.
The nose is unique, with the unmistakable aroma of fresh rose petals, followed by cigar ash, red apple skin, wet pine needles, and tar.
This wine was decanted for 4 hours before consumed, and the tannins were as gripping as if I just opened it and poured it. The juice exhibited notes of sour dark cherries, raspberry tart, black tea, rose water, bay leaf, and a faint smoke tinge, all stretched out evenly through the lingering finish. Twas a true treat, and yet this puppy could have laid down to rest for another 15 years, still singing of its youth.
I paired this with what I made for dinner: Pan seared Bison Loin, with a cognac shallot sauce, and sautéed mushrooms, with steamed kale and garlic cloves.
Perfection.

$49.99 — 9 years ago