Alessandro Dalle Carbonare

9.4

Nicely open. Fruity and lean. Fresh and classy. — 4 days ago

Alessandro Dalle Carbonare

9.2

Light, easy and approachable. With some class. — 4 days ago

Tom Garland

9.3

Spoto Family wine dinner under the stars: always a fun night with Stuart and family!

DINNER WINES
2021 Spoto Oakville cabernet rose
2019 Spoto Godfather red....a blend you can't refuse.
2019 Spoto cuvee Christiane
2018 Spoto Beckstoffer amber Knolls malbec
2018 Spoto family reserve cabernet
2015 Spoto late harvest viognier
Also:
2004 Las Cases
2005 Pichon Baron
2009 Cos d'estournel
2012 La Mission Haut Brion
2005 Spottswood
1989 clerc milon
2005 Spoto private reserve
2001 clos du val

FOOD
Oysters, lamb lollipops, feta skewers
Tomato and nectarine panzanella
Ricotta, summer pea and corn agnolotti
Wood fired gulf prawns
Five spice grass-fed short rib, Yukon potato
Apricot and vanilla custard tartelette — 8 months ago

with Brenda

John Malcolm

9.4

Beautiful garnet color. Smokey, musty, and earthy on the nose. Cedar, black raspberries, leather, and tobacco. Well integrated and not overpowering. Very satisfying finish. A real treat to drink a 40-year old wine that is so pleasing to smell, look at, and taste. — 2 years ago

Alessandro Dalle Carbonare

9.4

Nice orange peel touch. Lacking a bit on the mid palate. Then wafting back on the aftertaste — 4 days ago

Shengli Hu

9.1

Green bell peppers, tart red currant, tomato leaf, vanilla cream on the palate. Middling structures - moderate acidity / tannin / finish. — 5 months ago

Paul K

9.1

Taking a poll. How long would you let this breath? Thanks in advance!
Thanks @Tom Garland ! That’s pretty close to what we did. Tasted PnP then waited 2 hours then drank side by side with another Margaux, ‘18 Duhart Millon, for the night.
Color is medium garnet. Nose is tobacco, forest floor, cedar, a little red fruit, pencil lead, and something herbal. Great mouthfeel. Cassis / sour cherry, blackberry, and a bit of astringency. — a year ago

Jay Kline

8.9

The ullage was mid-shoulder but cork was intact and color looked decent (dark) in the bottle. Underneath the capsule, the top of the cork was all kinds of nasty (mold). I used a Durand to extract the cork which was completely saturated. The wine was decanted for sediment and presented after about an hour of air. In the glass, the 1966 poured a Burnt Sienna color with a translucent core; medium viscosity with no obvious staining of the tears. On the nose, the wine is vinous with notes of a bag of Jack Link’s Teriyaki flavor jerky, leather, forest floor, tobacco, dried Japanese plums, dates, tamarind, dried cherries (think Luden’s), and some spices. On the palate, the wine is dry with medium tannins (integrated) and medium acid. The acid is just barely keeping this thing together right now. The palate is even more tertiary than the nose and low on energy; mostly earth and pu’er tea like flavors. While this wine is very much alive, its life is fading. Fun to enjoy now if you have any in your cellar but I would urge anyone to drink whatever you have sooner than later. — a month ago

Lea

8.9

Smooth and easy to drink. Bursting with berries. — 7 months ago

Paul K

9.4

2 hrs decanted. Drank over next three. Same rating as the Ch Duhart Millon 2018, but this just edges it. Very different. Nose is awesome. Dusty red fruit with some forest floor, but just a little. Palate - Fruit more prevalent and juicy here. Sticky, tarry mouth coating currant and blackberry go seamlessly into tannins that make your lips stick to your teeth. Loooong finish. This is great. Pros say wait until 2025, but I think this is great. The softening of 10 years will be cool for sure. — 2 years ago