Tom Casagrande

9.2

Just a ridiculously good value. I really dig this co-op. Saturated in color, with air the nose reveals rich, oozing dark berries, smoky campfire ashes, savory cured beef, crushed stone. In the mouth, it’s intensely flavored but well balanced. savory, clingy, minerally (in the bloody sense), but with a nicely voluptuous mouthfeel, tannins abundant but very soft. Love it. — 11 days ago

J B

9.0

Eileen and Jack at apt in Paris with Roast Pork Tenderloin, mushrooms and Bak Choy. Good wine with a little spice-texture. Less than 10 euro grocery store selection — 3 years ago

Brada

8.9

Funky but I’d get it again — 3 years ago

Carlo Maria Rossotto

8.9

A good choice — 4 months ago

Byron Hewett

9.0

Still alive. A bit cloudy, friable cork (glad I had a Durand available!). Better with a couple hours of air. — 6 months ago

Chris A

8.9

A nice, smooth French Syrah from the Hermitage appellation. Heavy yet smooth with that luscious mature red fruit - tobacco ending with a hint of chocolate that presents as a “fruity” old world French red. Pair with a meal or cheese…Great glass! — 3 years ago

Scott Petrus

9.4

Their was an earthiness where I was expecting meat and pepper. Still extremely good and with great depth. — 4 years ago

Andre

9.0

Tough Hermitage competition last night and it ranked slightly behind top producers JL Chave and Jaboulet (La Chapelle). Not quite as long and explosive, but who’s to complain — 5 months ago

Severn Goodwin

9.3

1988 | Syrah
E. Guigal; Hermitage
Northern Rhone; Tain l'Hermitage, France

Crushed ripe cherry, bacon & fat, crushed Hemlock needles, granite, damp compost, slight barnyard; Ripe black cherry, dried blackberry, black currant, red pepper skin. Tannins persist. Drink 2025-32+

Much brighter on both nose/palate than my other Hermitage experiences. Perhaps I prefer the dried fruit/leather notes showing with more age...
(93-94 points)

Paired to lamb schnitzel, just wonderful together. — a year ago

Mark Eastom

9.1

Cured meats, dark berries, crushed rocks, pepper, anise and nice acid. — 4 years ago