Arleigh

9.0

Fruity, not heavy or too sweet — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Been awhile since I pulled out an Insigna.

The 03 Pichon Lalande is the better wine and steak pairing. However, Napa Cabernet is the choice to finish steak and enjoy on its own after. You never want to do Napa before Bordeaux IMHO. It’s much harder to adjust from sweeter to something more earthy.

Enjoyed the 05 as my score reflects. I don’t remember it being as sweet as it was in previous tastings. Still quite good. It just tipped my sweet scale a little too much.

The body is, rich, lush & round. It’s achieved good evolution after 13 years in bottle and will continue to improve over the next 6-8 years and last another 15 years. As I mentioned, the fruit was ripe & sweet. Blackberries, black plum, black raspberries, plums, hints of blueberries and strawberries haunting the backend. Rich, dark earth, Rutherford dusty tannins and dry soils, purple cola, touch of fresh tobacco & graphite, light baking spices of; cinnamon, dash of clove, nutmeg and vanillin, anise to black licorice, saddle-wood, used leather, dry stems, some dry, crushed rocks/limestone with red, dark, purple and blue florals. The acidity round and nicely executed. The finish was similar wire to wire. It’s, lush, rich, elegant, touch too sweet, polished, well balanced & knitted with a soft, persistent, dark spice on the long set. Very enjoyable second bottle.

Photos of; Joseph Phelps Winery & sloping estate vines, inside lounge are with views of the back side, tasting terrace and front lobby/salon area upon entering past check in. — 5 years ago

with Christina and James

Paul Rollett

9.0

Earthy and tons of red berry goodness. Classic pencil eraser on the nose, great Gamay! — 7 years ago

Matt

9.2

Gorgeous, true to form and place, lovely acid balance that offers a nice energy and backbone. Blackberry bramble, cocoa powder, coffee bean, smoked meat, blood sausage, wet slate. Plenty of juice and charm here. — 7 years ago

Dario Scimeca

9.5

Love the smell of whiskey in the morning - happy birthday Dad — 8 years ago

with Heather

Joseph LaPanna

9.6

Big powerful and intense. Dark only purple from core to rim; explosive nose of ripe black and blue fruit with hints of smoke, coffee and cloves. Full bodied and concentrated with black currant and blubbery compote up front and roasted fig, toffee and caramel on the mid pallet. Finish is long, dense and with silky soft tannins. The acididy is off the charts but the ballance is amazing. Would love to revisit in 20 years!!! — 8 years ago

Patrick Peters

9.2

Dry, good acidity which is a little unusual for a Riesling. Good weight, bright color, this wine is delicious! — 5 years ago

with Sarah

Lynn Derbyshire

9.0

Delicious w/ grilled pork chops and roasted cauliflower. Smooth, with a hint of sweetness, I want more! 3/13/20 at home w/ Chas — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

The nose reveals, ripe, brightly floral dark & red fruits. Blackberries, dark cherries, blue fruit heaven, black raspberries, baked strawberries & rhubarb, cherries, prune notes, and dry, slightly burnt cranberries. Mixed berry cola, steeped tea, vanilla, touch of clove, allspice, used leather, limestone minerals, dry stone, whiff of graphite, faint herbaceous notes, dry underbrush, old cedar, tobacco leaf, with withering red & dark withering flowers with violets.

The body is medium to full. The tannins round, nicely softened but still a little tarry. The structure, tension, length and balance are are harmonious and starting its climb to their peak. The mouthfeel is gorgeous and sexy. Brilliantly, bright, laced; blackberries, dark cherries, blue fruit heaven, black raspberries, raspberries, baked strawberries & rhubarb, cherries, and dry, slightly burnt cranberries. Mixed berry cola, steeped tea, vanilla, touch of clove, dark medium spice with heat, allspice, used leather, some sweet tarriness, limestone minerals, rich dark soil, dry stone, whiff of graphite, faint herbaceous notes, dry underbrush, old cedar, tobacco leaf, with withering red & dark withering flowers with violets. The acidity was very good and the finish showed it’s Saint Julien elegance. It’s a beautiful wine now and over the next 15-20 years.

Photos of, Chateau Leoville Barton, the “Gentleman of Medoc”, Anthony Barton, harvest work of their Merlot and their barrel cellar.

An hour and a half in decanter.
— 7 years ago

Robert Rothfield

9.3

Red and blue fruit....very primary. — 8 years ago

with Warren

Mickey K

9.5

Excellent, bold new world take on a traditional CDR. Tobacco and raisins. Maybe cinnamon or cardamom. But more fruit forward with jammy dark berries. Tangy. — 8 years ago

Jeremy Buss

9.1

Excellent Riesling! Bright acidity. Dry and some citrus on the palate. — 8 years ago

Jim McCusker

9.1

This was quite good - and better than the 2013 Moon, which I’m pretty sure received a higher rating. Probably just past peak, however, so I wouldn’t advise hanging on to this one much longer. — 5 years ago

with Vanessa

Michael Washabaugh

9.0

Paired with roast duck & endive salad. Clean, low sulfite taste and off-dry. Balanced acid with cherry notes. Sexy! — 7 years ago

Robbin Montero

8.9

Balance blend of oak and fruit — 7 years ago

Cate Harmon

9.8

crisp and strawberry-y — 7 years ago

Neal Ferry

9.0

Generally I pass on California Pinots, however this one is well worth the time — 8 years ago

Joe Flo

9.8

This bottle is much better than the last one. Blue, red and black fruits along with a hint of floral notes. This wine is rich, with inky black currant & blueberry finish. — 8 years ago

Moira Anne

9.5

Delicious and crisp wine, with slight berry note, but still quite dry and smooth. Great feature at total wine in VA — 8 years ago

Shay A

9.4

Another great Classic Wine Happy Hour in the books! Always a treat to have a designated day each month where guys can pull out some unique bottles!

Thanks @Will Adams for opening this! Gorgeous juice. A nod to how Caymus used to operate. Velvet like. Blue and blackberries, vanilla, cocoa, espresso. — 8 years ago

with Mark, Benjamin and 1 other