Gunja Gargeshwari

9.5

Honey, port wine on the nose with a silky mouthfeel and perfect viscosity. The finish has a burn which is perfect not soft like an aberlour and it’s not sweet either. Masterpiece! — 4 years ago

Lyle Fass

Founder Fass Selections

9.5

One of true great secrets of the wine world. 70% Chardonnay and 30% Tressallier. Nothing like it. Energy for days. Beautiful pillow like aromas. Candied but so barely it’s remarkable. Hint of confectionary. Stoney, so floral. Haunting. Just ridiculous. This is the best bottle of this wine I’ve had so far. There is such a purity to the aromas which are so unique because Tressallier is such a freaky grape. But it’s a fine aroma. Amazing palate. Such depth, density and acidity and a taught structure. The energy and intensity is incredible. So long, so mineral. Outrageous. This would compete in a line up of Meursault Perrieres. Structure to burn and a bright future. This will be best in 7 years I think. This is built like a brick house. — 5 years ago

Gilbert Van Hassel

9.5

Remains my favorite Swiss wine. Smokey, long burn, existential. — 5 years ago

Gilbert Van Hassel

9.3

Very intense nose. Wood nicely integrated still very much primary fruit flavors: cherry, strawberries. Nice burn, good salinity. Elegant effort unlike many austere les saints-george’s. — 6 years ago

Mark Flesher

9.5

For me it has easily been a year since the last time I experienced one of these. And wow let me tell you this one would STILL confuse me if I was blindfolded and asked to tell the year of vintage. I would have guessed 2014 or 2015. This wine is POWERFUL. Complex, deep, structure is massive. The nose of this wine is blackberry and dark chocolate. The entry is dark, deep blackberry, cassis, smokey. Middle has some mint chocolate chip, dates. Finishes strong, very youthful, immense amount of black pepper and still quite tannic. Still has 7-10 years in it. Drink 2018-2028 — 7 years ago

Frank Kuo

9.4

Color of leather got caramel or black tea. Nose of pure flagrant fermented grains, aldehyde, crayon, a bit apple, a bit oak, and a bit alcohol burn. The nose is very pure. Taste is smooth, silky, with more fruit note like baked apple, nice toffees, a bit peaty also. Aftertaste of zest and spice, with some more sweet note and flowering note. Very enjoyable. — 7 years ago

Conrad Green

9.1

A juicy, roasted intense nose. On the palate very rich and punchy. A slight burn. A syrupy power that is excellent if a little overwhelming — 8 years ago

Guillermo Gonzalez

9.1

Surprise of the night! Honeysuckle, orange blossom, mead. Bet would be killer with spicy food. From Wine Merch’s Old Wine class 3.13.21. — 4 years ago

Alec Jeffery

8.9

Great value for money, ticks all the boxes and lasted for a few days under a stopper too. — 5 years ago

ropajos

10

Xmas eve juice from my brotha from another motha. — 5 years ago

Matt Duncan

9.3

Peach honey magic. Not exactly sure why it’s rose colored red...? — 6 years ago

Lyle Fass

Founder Fass Selections

9.5

Ethereal nose. So earthy, tarry, cherry, potting soil, so many nuances like dead leaves, chestnut, mineral, so good. Palate is gorgeous and so deep. Wonderful fruit and terrific acidity and freshness. Long and so deep. Wow. This is so so good. Opulent mid palate with massive fruit soak and still structure to burn. Brilliant. What a wine. — 7 years ago

Noah Wallace

9.5

Let it breathe. Excellent flavors. — 7 years ago

Gilbert Van Hassel

9.7

2010 vintage. Clean, dilineated, high@minerality, great burn. Steely, heavenly. Perfect with the garden menu at l'arpege — 8 years ago

Gilbert Van Hassel

9.3

Classic Delchen, medium bodied, flint, salty very elegant, long burn wait. — 4 years ago

Gilbert Van Hassel

9.4

Quite a bit of weight but that is Le Moine. Close to a super Volnay but it is Pommard. Red currants, saline, high minerality and super long burn. Wow. — 5 years ago

Chris Shultz

9.6

Minerals that burn your nose. This is what pears and nuts do when they age together and are coated in creme fraiche. Big lemons, pith and fresh juice. It keeps tasting like it’ll get to the bitter point but instead it turns into spice. It tastes like blue cheese all along the tongue. Tons of umami. Love that volcanic smokiness, like good fiano gets too. Does Campanian wine get any better than this? Some oaky sweet spices like vanilla and white pepper and black pepper. Like the spice in the finish. Long finish. It’s big and delicious. I wish I had more stashed away. Where is it, @Lyle Fass ? — 5 years ago

Gilbert Van Hassel

9.8

Garigue, highly perfumed, meaty, Smokey, rather a masculin rayas with long peppery burn. Close to perfection. Full of life contrary to the 2008 rayas of yesterday at Guy Savoy. And at 2/3 of the price we paid in Paris. Privilege to drink such a bottle. — 6 years ago

Merritt Santino Raül Gilé

9.1

Carching up on some DNWC action. This one was hot! — 7 years ago

Lyn Farmer

9.3

Vending Tardive. One can make a case that in Alsace, where it is considered a Grand Cru-eligible grape, muscat gets more respect than in any other wine region. In this wine you can certainly taste why it deserves grand Cru status - perfect balance, great depth, subtle flavors and a level of sweetness that supports rather than overwhelms the fruit. Lovely rosé petal and honey notes With a refined Thai or Indian curry this will be exception, and with seared foie Gras? Off the chart. It deserves another couple of years in bottle but it will be hard to wait that long — 8 years ago