Château Bel Air

Château Bel Air-Marquis d'Aligre

Margaux Red Bordeaux Blend 2010

Lyle Fass

Best BAMA ever. Young bottle but so so good. — a month ago

Ira, Aravind and 14 others liked this
Jay Kline

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@Lyle Fass oh snap!! How long did you decant? Or is this note on Day 7?
Lyle Fass

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@Jay Kline pop and pour at dinner lol

Produttori del Barbaresco

Barbaresco Nebbiolo 2019

Too young. Needed hours of air. Disjointed. A good amount of acidity. Some fruit showing through. There’s a lot of spice and herbs too. Will hold other bottles for a long while. — 3 months ago

Ted, Tom and 8 others liked this

Domaine du Bel Air

Jour de Soif Bourgueil Cabernet Franc 2022

Light, spicy, Juicy and smooth: A simple joy can be as satisfying as any complex piece of art, if made on point. Try this easy going Cabernet Franc and try to proove me wrong! — 7 months ago

Paul Jaboulet Aîné

La Chapelle Hermitage Syrah

Timeless wine. Why does it hold so long with air and still evolve? Everything works here. Inspiration for a winemaker to find the key. — 2 months ago

Scott@Mister and Steve liked this

Guillaume Gonnet

Bel Ami Chateauneuf du Pape Red Rhone Blend 2019

Juice world. Cherries. GSMC blend. Great find at Vin Chicago. — 6 months ago

Jason liked this

Château Mouton Rothschild

Pauillac Red Bordeaux Blend 2004

Compelling aromatics, blossomed with more air. Somewhat narrow palate. Last sip the best. Unfortunately, not next-level. Vintage? — 7 months ago

Shay, Andrew and 11 others liked this

Enderle & Moll

Liaison Pinot Noir 2021

Very nice tonight with a pork schnitzel and excited to see how this develops. Opened 10 hours before dinner and decanted for 3 hours. I do think the air helped everything even out a bit. Nice restrained fruit, good linear core of minerality and acid, decently fresh with still some ever so slightly funky earth on the finish. — 12 days ago

Ira, Bob and 1 other liked this

Bel Colle

"Simposio" Barolo Nebbiolo 2019

— 3 months ago


Bel Canto Cara Mia Vineyard Red Blend 2016

Have you baked fruit I’ve only slightly accompanied, bacon, spices, more like a little bit of juicy and fatty tannins that complement more than blend. Gives a good structure, so the whole thing doesn’t end up too jammy. Woods beyond oak like cedar, cigarbox, Cedar, Pinion-wood, things like that. A little bit of forest floor mushroom.  — 6 months ago

Denise Espinoza
with Denise
Tom liked this