Gavin Baum

9.6

What can you say about a wine like this? I don't think there's any arguing that if nothing else it constitutes an incredible feat of engineering and basic human ingenuity. Dry extract is absolutely off the charts; fruit is borderline jammy but somehow still vibrant and succulent; and the structure is at once dense enough to cause a mild histamine reaction (not a frequent occurence for me) yet utterly silken in texture. It's incredible. Truly incredible. But frankly, nothing about this wine tastes like it came from this earth. Every sensory element of its overall gestalt is so exaggerated in scale as to seem utterly unnatural. It's cyborg wine. It performs all the tasks we expect of wine better than any natural wine ever could and yet there's no beauty to it. I'm scoring this highly because as a winemaker and vineyard manager I can only begin to conceive of the astronomical sums and herculean effort involved in producing such a monument to oenological wizardry. But when it comes to wine, all the money in the world can't buy a soul. — 6 years ago

Andrew Lohse

9.0

Super ripe, juicy / floral, honey, baked orchard fruit / chamomile / med body, med acid / develops into and through finish. . . Clean with sweet, borderline tart fruit — 7 years ago

Isaac Pirolo

9.7

My father: There is nothing wrong with this wine. (This means somewhere between 96-98 points... shoulder shrug = 93 points). Me: This is borderline epic (also means somewhere between 96-98 points...)
From Beckstoffer To Kalon, on the Oakville Bench, and widely considered the greatest vineyard in Napa Valley. Everything comes with such ease and gracefulness, yet it’s one of the most powerful wines I’ve ever tasted. Extraordinary balance and a wine that could serve as the definition of Cabernet Sauvignon. Currant, cassis, cranberry, pine, loam, chocolate, clove, cardamom, and cedar. Luc Morlet was the winemaker at Peter Michael in the early 2000s before creating his eponymous label in 2006. — 8 years ago

Sonia Ross

9.1

Had the 2007 in April 2017, it was borderline but still delicious. Very smooth, black cherry. — 8 years ago

Ryan Mayeda

9.3

smells borderline awful to start, but opens up beautifully, love this trousseau 🦊🦊🦊 — 8 years ago

Randy Fuller

9.4

The nose on this white wine is beautiful. Meyer lemon and a sweet soapy essence are in front, with a sneaky lime note coming in beneath. The palate is zippy and fresh, with that same beautiful, soft lemon and lime notes and a full mouthfeel that’s borderline creamy. — 9 years ago

David Kline

9.0

I know you are thinking this girl is too young, and her biscuits are crisp and covered in graphite and borderline sulphur dioxide match sticks, she doesn't taste of soap, which keeps her honest.
I met her in a sparkling holiday casino where we bobbed for apples afloat in the finest olive oil. The orchids and white magnolias of her floral crown shaking their scents into the leather couches. We say goodnight for now, but plan for breakfast tomorrow. — 10 years ago

with Courtney

Andrew Holod

National Sales Grapes of Spain

8.9

Vibrant, pale ruby. Reserved nose, hint of typical warm stone aromas for Priorat, not a lot of fruit, more dried red fruits/fruit leather. On the palate first is the noticable acidity. It has a energy to the tannins that is lively. And the finish is slightly firm and drying, borderline bitter.
I like the amplitude in this wine, but wish it offered a bit more breadth/richness of fruit, especially given its 14.5% alc. May bloom w time in bottle, with air or show more fruit on a different day since this is a biodynamicaly farmed wine. — 7 years ago

Ryan Vento

9.1

This is just a really delicious, enjoyable wine. Spiced cherries and sweet tobacco on the nose with hints of dark chocolate. On the palate smooth, lively, fresh and borderline gulp-able 🙌🏻 — 7 years ago

with Krystal

David Kline

9.4

Light Sumatra coffee notes, with dark cocoa nib and baked red plum with a borderline persimmon coat on. A drop of night blooming jasmine surfacing briefly and African violet, and a fat lily thickness. There are baked cherries and a smoky paprika, too. Black cherry, that coils dustily into a toasty oak and resin dappled raspberry and roobios bitterness and fine grained tannins. #brunello #poggiocastellare #PianBossolino #italianwines #montalchino #Tuscany #riserva #wineallyouwant — 8 years ago

with Courtney

Anthony Lynch

9.2

Despite the borderline excessively sunny vintage, this maintains a nice mineral tension behind the mouth-filling flavors of slightly exotic fruit. I keep drinking it, if that's any indicator. — 8 years ago

Matthew Cohen

9.2

Needs 45 minutes to integrate. Some nice spice on the nose. Palate is nice big fruit but there is acidic balance and some minerality. Also spicey. Really juicy and delicious. Borderline modern in style but very well made. Sort of half way between burgundy and good cAlifornia Pinot. Great with lamb but you can do duck or even steak or squab. Bought from Fass selections. — 9 years ago

with Lyle

Keith Levenberg

9.1

Interesting profile here. Doesn't feel like typical Chambolle - it's very dark pitched with blackberry and blueberry with an acute, pinprick texture even after dealing with the CO2. Definitely seems to have some stems showing their lines and even adding a bit of borderline piquancy. — 9 years ago

Blake Walker

9.0

Fruit forward. Cranberry. Mid weight. Borderline jammy. — 7 years ago

Michael H

9.1

Not huge nose but perfectly matches what hits the palate. Light, subtle and delightful with just a hint of green Apple on the finish to give a touch of bite. Pretty sweet and borderline but given plenty more years will be perfect. Think the Spatlese would be ideal right now though only got the 15 and 16 of that. — 7 years ago

Michael Goldstein

9.2

Who doesn’t love a subdued natural that tastes faintly of icing sugar? This retains a Chardonnay’s oak, is borderline too sweet but balanced enough to make me want to gulp it like crazy. This would pair with a cheese board like JLo and Puff Daddy 👌🏻 — 8 years ago

Weijie Shi (Jay)

9.0

Very obvious dill weed and coconut on the nose with a hint of tobacco leaves. Fruit condition is ripe, borderline overripe. Delicious — 8 years ago

David Kline

9.3

Yeasty nose with bruiche edges initially, which turned tartar-biscuit-y, then rang proudly in a mix of lemon verbena, lemon zest and hazelnut yeast-must. Finally flattening to a chalky, briny, lpithy ime and cold white marble emptiness, to ultimately bourgeon into a super nutty, mega-biscuit and borderline pignoli biscotti with tangerine and dried persimmon persisting, undulating on an ever-refined carpet of mousse-perfection. Brilliant. #krug #krug4life #kruggal #kruglife #champagne #bubblesalldamnday #bubblesforlife #bubblesareagirlsbestfriend #bubbles #sparklingadventures #frenchwines — 8 years ago

with Courtney

Christopher Zulueta

9.5

Borderline orange wine. Bandaids and flowers #drinkwithmarconaalmonds — 8 years ago

David Kline

9.2

This is a knife hit of an underripe apricot, smelling almost of good? mildew and plum fingernails in starfruit, white plum, and lemon-pig laundry sheets. Pretty sure I sold this in the late nineties, bulk. Lemony-apricot dries up your palate into pure Cotts canyon, borderline sweet onion in lemongrass oil with light basil. Grow some neck muscles, train with PEDs and dive into this empty pool. Yer da man! — 9 years ago

with Courtney