Sarah Worner

9.3

Good to drink now, nice tannins, but could still use age — 7 years ago

Luiz schwarcz

9.5

Does age cure the wood pathology? Or was Sandrone so much better in 1990? — 8 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

9.5

Local mosquito bites call for a local cure. — 8 years ago

Jay Kline

9.1

Reminds me of a Fronsac in many ways...barnyard funk like a Vieille Cure. A real surprise here. — 9 years ago

Lance Williams

9.5

Fernet Branca is San Francisco's magical elixir of lore. Equal parts hangover prevention and morning after cure; it is an acquired taste but one that every San Franciscan must embrace. The traditional way to consume fernet is neat with a back of ginger beer. Sip fernet, sip ginger, repeat... Ask for a fernet and ginger as you wrap up dinner at any restaurant in SF and you will receive a knowing nod from your server followed quickly by your glass of fernet branca. — 9 years ago

Owen Taraniuk

9.0

2005 drinking well — 10 years ago

Flavio Menezes

9.7

Take me for a walk. I have to drink another bottle of this listening to The Cure, playing The Forest. That's it, period. — 10 years ago

Elizabeth Fitzpatrick

9.1

At Cure in Pittsburgh. — 7 years ago

Melissa Rausch

9.0

Dry with a crisp fruity taste that lends it to be enjoyed by everyone. — 8 years ago

Charis Shafer

9.0

PMS cure. — 8 years ago

Eric Linderman

9.4

This is 100% Syrah. Tasted blind with 3 other similar Paso wines came in second. Huge unfiltered wine, grapes sourced from L'Aventure. Tons of blue fruit, big lingering finish, rich powerful nose. All of his wines are wonderful. Find them — 9 years ago

Frank Kuo

9.5

Color of light and semi translucent burgundy with brown and light purple hue on the rim. Slow flowing dense legs. Plummy fragrance and cherry sweetness upon opening. After breathing, nose of this wine turns unique with cure meats, anise, roasted black pepper, plums, and baking soda. Taste of cure meat like prosciutto, balsamic vinegar, quite dried in the first sip, round but firm tannins, a touch of spice, with some fruity and sweet notes hidden on the 2nd wave. Aftertaste of roses, balsamic acidity, black tea, a bit spice, subtle alcohol, and medium finishing. This wine is one of the best in terms of providing meat flavors. It is light in this hot day, but fully structured. What a piece of work. — 9 years ago

Jordan Franceschini

9.1

A cure for the Mondays — 10 years ago

Robert May

10

Maximus makes me want to punch a gangbanger in the face, find the cure for cancer and sing America The Beautiful on the bow of a sinking ice breaker after saving baby harp seals from giant Canadian fur smugglers. Yeah. It's real freakin good. — 10 years ago

John Bluemke

9.5

Amazing anniversary wine — 7 years ago

Mohammed Abdulla

9.3

Still a few years young but nothing a couple hours of decanting won’t cure. Structured, fruity, earthy and balanced, great companion for your ribeye. — 8 years ago

GEORGE SKIPPER

9.0

This is a tasty red. 80% merlot 20% cab franc. 2015 vintage. — 8 years ago

with Cheryl

Jeroen Koenen

9.3

Mesmerizing nose, crazy complexity, salty caramel, gunpowder, grilled peach, sweet tobacco, matchstick, marzipan and - as my daughter added pretty aptly - a whiff of 'honingdrop' (traditional Dutch honey/licorice-flavoured candy).
On the palate, these nuances are slightly less articulate and clear, which keeps me from throwing in an 'extraordinary' score. Highly recommanded, though! — 9 years ago

Chelsea Boss

Sales & Marketing Favia Wines

9.2

Fresh, bright fruit. Cranberries. And a bit of that brininess I'm just crazy about. You know what they say - "Salt water is the cure for everything; sweat, tears, or the sea." — 10 years ago

Skye LaTorre

Sommelier The Meatball Shop

9.4

2012. Little shy at first but nothing a little air couldn't cure — 10 years ago