Gregory Fulchiero

9.0

Love the bright acidity holding this caramel, burnt rubber, and toffee lovechild together — 2 years ago

Julie Johnson

9.2

Strawberry notes. Lovely fizz, too! — 4 years ago

Loren Gesinsky

9.1

Terrific value, especially given its versatility and pretty potent wow factor. — 5 years ago

Severn Goodwin

9.0

Spontaneous pull for dinner, needing something to hold up to rigatoni with sweet and spicy Italian sausage in homemade red sauce and a hit of medium dry Madeira (Broadbent), this is working just fine. 👍

Nose of a tannic raspberry, fresh cherry, some alcohol lingers and should eventually blow off.

Palate has generous raspberry, spiced/ripe cherry, green pepper, cocoa powder, cedar box and small amount of forest floor.

Great QPR with the price of admission at only $13.50. Good wine isn't always expensive. — 7 years ago

Caryn Best

9.4

maybe found our broadbent replacement! — 8 years ago

Yarrow Beydoun

9.5

Oxidized, caramel, creamy, almond butter — 9 years ago

Gae Saccoccio - NdC

9.8

Vintage 1949 in Burgundy according to Broadbent: “..most perfect end of a decade - elegant, well-balanced wines”; Clive Coates in his book Cote D'Or: "best vintage of 40's all-perfect beauty and purity”; Robert M. Parker Jr.: “it was the best of post world war II vintages before 1959”
Henri Leroy at that time was négociant based in Auxey-Duresses, his mythical daughter Lalou Bize-Leroy in 1949 was only seventeen.
Les Cazetiers is amongst the most elevated of Premier Cru site in Gevrey-Chambertin - and indeed the whole of Burgundy.
I drank this precious bottle on Mount Etna with #FrankCornelissen and other dear friends. Uncork this bottle lead to a surgical operation. Just begun to pull it out, a light breath of wine molecule with air bubbles magically have emerged on the surface of the cork. It's been like witness the passing away of a dying old man (or Pinot Noir must be a woman?) That humanized wine had held "élan vital", hope and breath inside him for the last 66 years! A miracle of a wine still so tasty, robust, citrusy, vibrant, earthy, incredibly alive and well-preserved despite color and neck level did not bode so well.. that's what I thought and I'll remember until I die: "the wine was waiting for us to drink it up, he gave off his mortal blow to offer us life, joy and smile!" — 9 years ago

with Alberto

Carter White

9.6

Powerful and rich, carmelized nuts, old fashioned fruit, marsdchino cherry and orange zest, just a hint of maple syrup on a dryish satisfying finish 🎉 — 3 years ago

Andrew Belzer

9.5

so good! prune, date, with hints of coffee and dark chocolate — 4 years ago

Sipping Fine Wine

9.0

Deep Ruby with aromas of black fruits and floral scents. On the palate of this youthful wine flavors of blackberry and black cherry with some black pepper and floral spice notes. Long finish ending with sweet fruit finish. Too young now, set this away in your cellar. Very good. Tasting Sample. — 6 years ago

Chip Hughes

9.2

Stuffed. All the masculine, lead pencil, cigar box, ripe capsicum, wrapper leaf-type Broadbent words come to mind. Sipian always excels in the top years. #sipian #bordeaux #leftbankbordeaux #médoc — 7 years ago

Strolie

9.5

Delicious, sweet dessert wine. ❤ — 8 years ago

with Gabrielle

Andrea Moritz

9.1

My first Madeira, delicious. — 9 years ago

Lauren Young

9.2

Easy drinking post lunch wine. Just sweet enough, but Not as heavy as a port so more dangerous! 1999 vintage — 9 years ago

Carter White

9.1

Nice balance of crisp orchard fruit, a touch of lemon, and steely, stony minerality. I think it’s seen a touch of oak that adds a bit of weight to the freshness. — 3 years ago

Jason Keefer

9.0

Perfectly aged! Oak, twizzler, molasses, and nice spices! Love aged port! — 4 years ago

with Natasha

Nancy Hinman

8.9

Red Douro blend recommended at Portugalia. Supposed to be a wine you see on many tables in Portugal. Very nice. Everyone liked it at our potluck.
On sale at Portugalia for 12.99.
Imported by Broadbent. — 6 years ago

Neil Valenzuela

8.9

Clear straw color with a golden tinge. Aromas of green apple, peach and lime. Great wine, lots of citrus and tart green apple flavors. First Grüner Veltliner and it didn’t disappoint. — 7 years ago

Andrew Schirmer

9.2

Really unfortunate to get a barrage of ads for unrelated products (video games) while trying to input this, @Delectablewine Delectablewine. I understand the need to monetize, but seriously, optimize your targeting a bit better than that. We expect a bit more intelligence from an app devoted to sharing and appreciating fine beverages. Overstuffing the free version--that many of us have been using for years--with unrelated ads to prod us towards paid premium only builds ill-will. I'm considering going back to handwritten wine journals à la Michael Broadbent, or even Instagram.

This baby Brunello is well-integrated, full of luscious dark cherry and leather notes. Medium finish. Should develop well over ten years. — 8 years ago

with Alsu

Rajiv Ayyangar

10

A blend of Obaideh and Merwah from ancient vines with pyrrhic yields (a glassful from each vine). 

In the glass, a supernaturally glowing amber with copper flecks—one friend exclaimed “This color is just ridiculous!"

The initial wave of aroma is intense and complex to the point of being overwhelming. Time stands still, the room becomes quiet. It presents as a blanket of detailed images - toast with honey (like aged Semillon), nutty yellow apple (development), honeyed cashews, bruised candied white flowers, sweet carrot halwa, apple butter, apple-balsamic, clove, almond, and toasted scone. The nose is fractal, in a way. It rewards scrutiny with ever-increasing complexity.

The developed note of carrot, tamari, and honey intensifies over time in the glass, and on the micro-scale, within a single inhalation.

There’s no oxidation or Brett here, despite being as “natural” as a wine can be (no sulfur, no wild yeast, no manipulation except maybe a small quantity of used Nevers oak. 

This has undergone the transformation from a wine of fruit to a wine of wisdom - the fruit has been replaced by a honeyed, savory character, that Bartholomew Broadbent says will intensify with more age.  — 9 years ago

with Gence and Tim