Robert Schofield

9.0

Nice bottle for our meal. — 8 years ago

with Rebecca

Matt Austin

Owner/Winemaker, Grosgrain Vineyards, Walla Walla, WA

9.0

Very modern and California-like, but good for the style. — 9 years ago

Rajiv Ayyangar

8.9

So correct. I blinded this as '12 CA Pinot. Color is a bit dark for Pinot, but still translucent at the core. Ripe cherry nose with judicious French oak lacing the bouquet with Maillard aromas. So open and sweet on the palate - enough acidity to balance the ripeness, but not a hair more (barely medium-plus acid for me). Light plush tannins, easy to ignore. It is what it is and it's doing what it's supposed to. Right on. — 10 years ago

Charles Antin

Senior Wine Specialist/Auctioneer Zachys

9.6

A personal favorite. Pure Maillard meat. — 10 years ago

with Sylvia

Kevin Yen

9.6

2014/3/22@xiaofei home party — 11 years ago

Phil Crothers

9.5

Light, but complex, fresh but full of satisfaction — 8 years ago

Craig Becraft

9.5

So ready and so good it leaves me speechless — 9 years ago

Daniel Torres

8.9

Nice and agreeable wine. Good on its own, or with something simple. — 9 years ago

Rajiv Ayyangar

9.6

Slightly cloudy, dull. Medium ruby-red to a red rim. Elevated intensity nose, clean and mid-development (still a bit primary).
Turbulent and classically complex nose. Animal fur (suggesting Brettanomyces). Bruised apple skins and figs (suggesting acetaldehyde / slight oxidation), a combination of ripe black cherry, strawberry preserves, and dark plum and cassis (mostly black with some red fruits suggesting millerandage/variable ripening or a blend—in this case both a blend of 60% Grenache, which has variable ripening, and some cab, Carignan, Merlot, and Syrah, contributing dark fruits). Significant aging in Nerw Oak which presents as baking spices, medium-roast coffee, roasted nuts, and dark chocolate. A lack of dill notes and the well-melded maillard character suggest French / European oak rather than American oak [This is correct - 100% new French barriques]. There’s fresh turned earth on this, and slight savory tobacco tones from age, but overall it’s still relatively strong in primary fruit. The nose is highly complex, and can develop further. 

In the mouth this is (by all accounts), textbook Priorat:
Full-bodied, with high alcohol, around 14% [close - 14.5%]. Elevated acidity, strong and mostly tartaric (possibly acidified, but done so tastefully). Medium tannins— rounded, softened coffee-ground-like, felt all over the mouth (oak-influenced tannins for sure). The finish is long, finishing with dark fruit and bitter-chocolate tannins. Midpalate this shows extremely deep fruit, dark and open, with just a hint of savory stewed bell pepper (suggesting pyrazines from the Cabernet/Merlot). Roasted nuts, strawberry jam, savory animal fur, bruised-apple / sweet cider, and fresh turned earth round out a muscular yet poised palate. If you could dress Nijinsky in Vantablack and pour him into a glass, it would taste something like this.  — 10 years ago

with Tim and Cindy

Kevin Yen

9.5

2013/5@hangzhou ausino by second — 11 years ago

John Clinton

9.5

When pre-meal is at it's best: ultra fine bubbles, tart, rounded creaminess, maillard yeast/bread, subtle ginger and pineapple....❤️ — 8 years ago

AlKh

9.2

Густой аромат, сухофрукты уваренные, ириски; Вкус очень мягкий и тонкий. Опасный — 9 years ago

Jeff Valente

9.1

Casciano gift, 2016 - classic French — 9 years ago

Matt Trader

9.3

Smooth, elegant and transcendent! Smokey vanilla and supple, juicy grape fruits, baking spice, caramel, and a roasted nuttiness. This XO is supurb! Would be great with or poured on a creme brulee desert, or what I had it with, which was a mixture of soft cheeses! — 10 years ago

Tim Stein

9.0

Deep rich flavour with a great mouth feel. Just under 7 yrs old but with the maturity of a 15-20 yr old crafted blind. Definite oak cast foundation with hints of cinnamon, dark chocolate, deep red fruits, and sweet tobacco flavours, all with a touch of the sea. As the label suggests, this deep and flavourful combo of Sangiovese and Cabernet Sauvignon (85/15 respectively) will beautifully compliment the deep flavour of any cream, broth, or tomato sauce based on the Maillard reaction (fond) of sautéed meats or vegetables. Highly recommend. — 10 years ago

with Ryan