Club W

W. & J. Graham's

Aged 20 Years Tawny Port Blend

browner colour, smells of burnt caramel, apricots, amber honey - very syrup-y. not as sweet as the other port. tastes like raisins, maple syrup-esque. tastes similar to the maple syrup taffy/lollipops. not as fruity as the other port. after chocolate the flavours are softened and honestly not as sweet — 9 days ago

Paul Bara

Special Club Brut Grand Cru Champagne 2015

Just absolutely delicious!!!!!!! — 2 months ago

Deked1
with Deked1
Deked1, Iwan and 20 others liked this

Gaston Chiquet

Special Club Brut Champagne Blend 2014

Really just everything I want a champagne to be. — 3 months ago

Ira liked this

W. & J. Graham's

Finest Reserve Porto Port Blend 1963

1963 vintage. Somewhat hot and lean but still vibrant and exemplary. 12.22.23. — 4 months ago

Paul, Daniel and 17 others liked this

W. & J. Graham's

Aged 10 Years Tawny Port Blend

This Port is very sweet, with potent notes of maple, chocolate, and maybe raisin. This is a rich dessert red, that is almost rust in color. This pairs really well with dark chocolate. — 9 days ago

Henri Goutorbe

Special Club Grand Cru Brut Champagne Blend 2008

Happy birthday, Mrs romo! 🎉 — 2 months ago

Aaron, Steve and 8 others liked this

W. & J. Graham's

Vintage Port Blend 2016

My 4th spin with this vintage and it's holding steady, if a little more reserved than it was in youth. The 16s were super open and drinkable young but have added more of what you'd expect in it's youth, more structure, more density, just more serious. Decant if having right away. If you can plan it, splash decant briefly and rebottle it with the cork open for 24 hours. — 2 months ago

Ted, Tom and 7 others liked this

Paul Bara

Spécial Club Grand Cru Brut Rosé Champagne 2015

I thought I was tasting a slightly aged BdB. — 4 months ago

Ira and Ron liked this

W. & J. Graham's

Late Bottled Vintage Port Blend

very tasty heavy body. Great pair with sweet desserts — 3 days ago

Olga Raffault

Les Picasses Chinon Cabernet Franc 2014

Broke out one of my cellared Raffaults for my homeboy who graced me with a home cooked Tuscan styled flank steak w rosemary & arugula, as well as Israeli cous cous w chickpeas, charred tomatoes, feta, & herbs. Light Cadmium red hued & strong color though ( good cork- not a guarantee w Raffault!); dense Hibiscus, fresh raspberry & some bramble on nose; on palate very clean & smooth mouthfeel, with the initial flavors repeated but a deeper blend of red fruits & a stronger presence of under brush. Super fresh & integrated. Elegant, & the Burgundy echo was hard to ignore. Not Uber complex but not monolithic either, which this line of Raffault can be in its youth ( or as it ages). Very impressive, & accessible now. Curious how my ‘02 & 07s will fare… — 4 days ago

Owen Mazon
with Owen
Ira, Pinotman and 8 others liked this
Ira Schwartz

Ira Schwartz Influencer Badge Premium Badge

@Peter Sultan I am always surprised this is not on more restaurant wine-lists given the price to quality ratio.
Peter Sultan

Peter Sultan Influencer Badge

I have no evidence other than anecdotal but I suspect bottle variability- both from my experience and from what wine stores have told me. I imagine too it’s a tricky wine to sell given it can really shut down for periods. But all guesses @Ira Schwartz …..