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

Fergielyn Hagadorn-Aranzazu

9.8

Dry start and finish. Alcohol "burn" is non existent after aeration. Earthy flavors mixed into the blackberry and ripe cherry palate. Leather on the nose. A bit of a meaty and tobacco aroma. Chocolatey on the finish with pleasant tannins. Excellent Old World wine!! — 8 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 — 9 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 :) — 9 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

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 ;) — 10 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. — 11 years ago

jessica fernando

9.5

cigarettes burn for ever.. — 13 years ago

with Micha

Pablo Garcia

8.9

I think this is organic or unoaked . It was a bit unusual for a cab. Not sure what critics see in this wine to give a 96 rating.. — 6 years ago

Lyle Fass

Founder Fass Selections

9.6

This one is going to need a new hours. Some funk, but it will wander away soon enough. There’s also tobacco, flowers and tar. Mushrooms and chestnut and a sense of the warmth of 1997. Mint, menthol, a sender of gaminess. Chestnuts as well. Really well put together aromas after the funk blow off. A sense of harmony. Wood shavings. So old school. Dynamite nose. Juicy and so deep with unreal tannins and such purity and depth. Huge cherry fruit and a lovely gamey, feral quality. Palate has structure to burn and will really really age for another 10-15 years. This is a stunning stunning bottle. So juicy and super elegant despite being substantial with how much fruit and structure there is. Just a ridiculous bottle. — 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 = 🔥🔥 — 9 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

ADAM STROMFELD

9.7

Wild roasted pistachios married with burnt Carmel. The acidity and heat burn off instantly and a beautiful nutty Carmel finish is the result - it goes on for what seems like an eternity - so this is what real sherry tastes like!!' — 9 years ago

with Frank and Joe

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. — 10 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

Lara H

9.0

Very unique and semillon like. Nose of honey, burn sugar caramely noms. Palate of salty, funky, mushroomy goodness. — 11 years ago

Preston Smalley

9.9

Wow. Big, complex, delicious. 2004 — 13 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. — 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. — 8 years ago

David Kline

9.2

Baby, it’s cold outside. Falling near 70! The stouts are out! This sleek black beauty has it all! Thick, even lacing in two tone cafe shades, a cumulus attitude. Clean almond and cacao pod with a lemon pith aura. Bee pollen, waterfall rocks and northern oyster shell, including a light brine. Medium mouthfeel and soft minerality prevailas sips reduce the lace to alphabet soup fonts and ultimately horror forests. Unexpectedly clean, with coffee-cola notes and caramelized onion minus the burn. Crispy vanilla that turns creamy with agitation. Steely, smoky, pepper crackers, and bitter violets. #boulevardbrewing #darktruth #kcbeer #stout #dankdark — 8 years ago

with Courtney

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 — 9 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. — 9 years ago

Alison L'Heureux

9.1

Light and crisp — 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 — 10 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 — 11 years ago

Hylton Heeld

9.4

Golden colour.
Honey and medicine nose, smoky peat develops after a few minutes.
Sweet fruit then burn and a long smoky finish, needs a few drops of water.
Delicious and changes in the glass
— 12 years ago

Riff Millar

9.0

Lots of cherry up front, nice light burn on the far back end when paired with puerco con salsa verde. — 13 years ago

with Kimmie