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

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

Michael Skarke

9.2

2006 is drinking great in 2017 — 8 years ago

Steve Bozich

9.2

2006. A bit of a burn with 14.9 ABV, but nicely, slightly lush, grapefruit, citrus, a touch of smoke, and white chocolate at the end. Nice treat for Thanksgiving. — 8 years ago

Rebecca Fletcher

9.7

Red cherry, ripe plum, vanilla and freshly cut roses. A lot of floral bites. M acid, body and round tannin. Bright fruit on the palate. Long finish. Great structure and balance. This wine will age gracefully and just get better. — 9 years ago

Jeff Rinehart

9.7

Delicious. I like the sharp alcohol burn in the 2015 but the 14 had a deeper complexity and long taste — 9 years ago

Mark Oldman

9.0

bright, lithe, juicy, pomegranate-y Cashburn Pinot 2013 (from New Zealand's Burn Cottage) w equally electrifying flavors of NY's high-art #KIwi resto (& garden) The Musket Room — 10 years ago

Mark Eastom

9.4

Pencil shavings, raspberry preserve, iron minerality, and an earthy/vegetal note on the back end. Awesome pencil notes on the palate with pretty berry fruit. Tannins are just right. Finally waited the correct time for a wine :) — 10 years ago

Preston Smalley

9.9

Wow. Big, complex, delicious. 2004 — 12 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

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

Steve Matlaga

9.4

All I can say is "holy Cow" ... big 16.1% wine that after an hour has the burn but it's soft and full. Not as oil can heavy as some other valley floor zins but this one is a keeper with that Howell Mountain juice. Plenty of all the right fruit and spice - had with prime ribeye and grilled balsamic portabella mushrooms and hit the right spot for us for dinner and along with the peppermint bark after dinner as well :) — 8 years ago

Paul Heyrman

9.3

Tasted at NZ cellar Pinot tasting. Light, savoury with nice acidity. Ted Lemon from Littorai is the consultant winemaker. — 9 years ago

Dave Harris

9.4

Lock stock and barrel rye. Awesome complexity. Wet paint, spice, caramel, great burn. Fucking great. Goes well with David Bowie playing in the background. — 9 years ago

with Joe and Danna

Heather Glass

8.9

Last night's wine.
Like someone burned the cookies. It was thick and chewy on my tongue like spiced Mexican champurrado with a little pepper burn on the back of my throat. Unripe cherries and lemongrass (yellow green) and something resembling licorice but not.

#Wine #redWine #coppola #2013BlackLabel #claret — 10 years ago

Steve Stumpf

8.9

Quite the contrast to the Malibu Pinot Noir. Bigger body. Clearly new world. Estate fruit from Carneros showing rustic breeding. Bob Mueller has the touch. Knows his soil and grapes. Purity. — 10 years ago

jessica fernando

9.5

cigarettes burn for ever.. — 12 years ago

with Micha

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

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

Andrew Holloway

9.4

Curry and alsace riesling = 🔥🔥 — 8 years ago

with Ali

Владимир Иванов

9.0

классический полусладкий пино с нотами меда, грибов и горьких трав, напоминает сотерн. Тело сильное — 9 years ago

Alex Adams

9.3

some of the better quality I've had--no burn, no bite, easy finish, easy drink. incredible but no dryness, which is a deal breaker for me ;) — 9 years ago

Loc Dao

9.0

Dark fruit/blackberry - very smooth I'd suggest decanting for 30-60 min to allow for it to really soften. Comes from a wonderful boutique winery in Napa — 9 years ago

Tom Wood

8.9

Clean and crisp. Nectarine and peach amongst lemon zest, crushed hazlenuts and toasted oak. — 10 years ago

Gerry Velasquez

8.9

Very good Bourbon. A mild alcohol burn on the nose combined with a lot of cherry and honey, yet not heavily sweet.
That cherry really comes through when taking a sip. There's some almond and pecan, and a creamy milk chocolate that sits on the tongue.
I love the burn of it as it slides down my throat. Seems perfect to sip on on a cold winter day. I'd definitely get this again. — 10 years ago

Carrie Peterson

9.6

Delicious - dark but not peppery, chocolate but not sweet. — 11 years ago