John Willison

9.2

Lemon, lemon zest, almond oil, crushed shells, lingering finish. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

From magnum and paired well with three different Tri-tip steaks sources and marinades.

On the nose, sweet & sour, ripe dark cherries, cherries, blackberries, strawberries, some ripe, slightly rustic rhubarb with just a hint of blue fruits. Glycerin, touch of fruit liqueur, vanilla, dry stones, crushed rocks, hints of dry herbs, used leather, saddle-wood, dark rich soils, soft dark spice, underlying white pepper and dark red fresh and slightly withering florals with a touch of violets.

The palate is med and beautiful. The length, structure, tension and balance are at its peak harmony from magnum. Sweet & sour, ripe dark cherries, cherries, blackberries, strawberries, pomegranate, some ripe, slightly rustic rhubarb, burnt orange, with just a hint of blue fruits. Glycerin, touch of fruit liqueur, vanilla, dry river stones, crushed rocks, hints of dry herbs, used leather, saddle-wood, dark rich soils, limestone minerals, dry stems, more presence, soft dark spice, underlying white pepper and dark red fresh and slightly withering florals with a touch of violets and blue flowers. The acidity is waterfall perfect. The rich, ripe, fresh fruit, well balanced finish is simply beauty on steroids.

Photos of, Lopez de Heredia, Vat fermenters that are still in use and somewhere between 100-200 years of age (they repair them as needed to keep them tight), their cooperage and Maria José López de Heredia who now runs the family business. — 7 years ago

Y Kwon

9.4

Definitely old worldly. Blackberries, blue berries, graphite, crushed stones and plenty of tannins. This will age for a long time. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

On the nose, dark sour cherries, dates, burnt figs, grilled meats, burnt ambers, liquid smoke & dark dry florals. The core color is dark with garnet edges. The palate is; slightly sour but mostly sweet dark cherries, stewed plum, cooked strawberries, rhubarb, dates, figs, tomatoes, smoke, grilled meats, brewed coffee, light tarry notes, dry crushed rock powder, volcanic minerals, dark rich earth, dusty tannins, dry dark florals, soft chewy leather, nice round acidity with a decent, soft, elegant finish...50-50 fruit & earth. This is the largest co-op producer in Europe with 50 members. They collectively have 250 acres; which is about 1/6 of the total under vine. Photos of; the town of Barbaresco (their tasting room near the tower), Produttori cellar and their tasting bar. No appointment necessary. Close to Gaja and the town has one of the best one star Michelin lunches as well as the best service we've experienced. Just right of Gaja. Good with our Veal Bolognese. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Randy Dunn makes wine for your retirement and perhaps your grandkids. This 02 is just coming into it's elegance/groove. When you consider it's been in bottle for basically 12 years, it's still a pretty big wine. Tannins are resolving but still packs a palate punch. On the nose, it's a wild berry blend, baking spices and a mix of dry and fresh roses. The fruits start elegant transitioning to juicy & finishing with dry medium tannins. Blackberries, black cherries, black plum, raspberries with very ripe juicy strawberries painting the back palate. The mix of fruit is incredible. Baking spices of caramel & vanilla, just a touch of spice; allspice & light sage, black tea, dessert style dark minerals that finish with dry crushed rocks, graphite & eucalyptus. Followed by; raspberry cola and acidity that is just short of perfect. The finish pierces the mid palate with dark tannins. However, the mixed berry fruit finishes long, juicy to dry & with sheer beautiful elegance. The finish lasts & lasts. It's simply a guilty pleasure. I have two more bottles. I'll have one in 7 more years and the last in 15 years. Love to note the changes! That's the really enjoyable part of cellaring wine. — 9 years ago

Amy Morgan

9.3

Ripe red fruits (strawberry, red cherries) sweet baking spices (nutmeg, cinnamon) with an earthy core of mushrooms and dried crushed leaves. A medium balanced silky body with bright acidity and soft tannins. A medium flavor intensity of ripe red fruits married to earthy notes. Perfumed floral notes hold on to a long finish. Elegant and floral with complexity and length. — 11 years ago

Steven Lee

9.2

Having barolo in the barolo italian restaurant. Pre-decant for an hour before arrival. Initially it is light and savoury. Then slowly more roses tar silkness kicks in. Peppery, spicyness and tobacco. Raspberry and cherry, crushed rocks, sarsprilla. Chalky and powdery but still savoury bitter on the finish — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

It’s officially Summer! Time for Rosé. Tempier is one of my favorite Rosés. They’re even better when you let them round out a year in bottle before enjoying. The color darkens to a slightly rustic orange color.

On the nose, some sour notes with a little funk. Sweetness and sourness in the fruits. Strawberries, tangerine, cherries, Georgia peach, nectarine skin, juicy watermelon near the rhine, unbelievably just a touch of petrol, gummy character, chalkiness and fresh pink spring flowers and pink roses.

The body is round and full for Rosé. Sweetness and sourness in the fruits. Strawberries, tangerine, oranges, cherries, Georgia peach, nectarine skin, juicy watermelon near the rhine, well ripened rhubarb, just a touch of petrol, gummy character, spice, chalkiness, perfect intensity of crushed volcanic minerals with fresh pink spring flowers and pink roses. The acidity is like a waterfall. The length, structure, tension and balance are excellent. The long, rich, elegant finish is beautiful and lasts minutes. It’s delicious!!!

Photos from our 2016 visit. Domaine Tempier tasting room and cellars, shot of our barrel tasting w/ their assistant Winemaker (a sweetheart), the digging for their additional cellar; which I imagine is now complete and the view from the Domaine entrance — 7 years ago

Mark Eastom

9.2

What can one say.. crushed rocks, incense, rustic fruit, baked spice, nice acid, cured meat and silky body. — 8 years ago

with Douglas

Ron Siegel

9.2

Classic older Graves showing soft, sweet core of red & black fruits, cedar, leather, tobacco & crushed rock. Fully mature but still holding, an interesting & enjoyable wine to drink. — 9 years ago

Payne Hadden

10

This $500+ bottle of pure gold is only fit for a small prince man by the name of Matthew Miller. Happy Birthday to the (not so) big man. This 1990 bottle tastes like the grapes were crushed decades ago, because they were. Amazing. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Sweet blackberry currants, strawberry licorice, black plum, black tea, black earth, dried roses, dry black earth, gravel, underbrush, crushed dry rock powder, dark dry sweet mineral finish. I will open my first bottle in 2020. It's getting close but not quite there yet. Tasted from the Chateau. — 10 years ago

Knightsbridge Wine Shoppe

9.7

Bright fruit, floral and crushed stone. Still a very focused wine with lots of energy and refreshing acidity. Has not seemed to age over the past few years. — 11 years ago

Mike Saviage

9.5

Dark purple plum skin color from center to the rim’s edge where some scarlet also appears. Opaque. Great fruit forward nose that grabs your attention. Notes of blackberries, ripe plums, violets, tobacco, forest floor and some crushed walnuts. Rich and silky in the mouth. Great balance and texture. Tannins perfectly integrated. Long finish. If a Cal Cab can be seductive, this is it. Still youthful but in a great zone tonight. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

When it comes to my B-day, there is only one fit, an old Pichon Lalande with my Ribeye. As a lover of Bordeaux, these two are my favorite pairing. It’s a very slow walk to the finishline. A small bite of steak and a sip of 89 Pichon Lalande. Then, repeat until finished. I had some concerns about this bottle. A slightly slippery and crumbling cork. The first sip was not bad, but not what you want or are expecting. After some time in the decanter, it really started to shine. On the nose; ripe, ruby, floral cassis, blackberries, dark sweet & sour cherries, baked strawberries, blue fruit hues, dry cranberries, baked rhubarb, saddlewood, soft, used leather, bay leaf, touch of sage, hint of spearmint, eucalyptus, vanilla, cinnamon, crushed dry crushed rock powder, black turned earth, dry brown soil with clay, tobacco leaf and perfumed red florals with violets. The body is full, round and silky. Tannins are well resolved at around 80%. The texture, length, tension and length are in a sweet spot. The fruits are ripe, ruby & expressively floral. Blackberries, dark sweet & sour cherries, baked strawberries, blue fruit hues, dry cranberries, baked rhubarb, saddlewood, soft, used leather, bay leaf, touch of sage, hint of spearmint, eucalyptus, vanilla, cinnamon, crushed dry crushed rock powder, black turned earth, dry brown soil with clay, scorched earth, tobacco leaf and perfumed red florals with violets. The acidity is just a little off but still nice. The finish is divided nearly equally in fruit, earth, florals and herbaceous. It’s very enjoyable but falls just a little short in longer, lingering length. This bottle had good storage, not great. Even so, still has another three to five years ahead. A bottle with excellent storage has another five years beyond this one. Photos of; the backside of Pichon Lalande, angled terrace view of their vines right next to Latour, my steak & twice baked potato (so good) and CEO Nicolas Glumineau. — 8 years ago

Matt

10

This was exceptional and played the perfect tune to a classic French meal. Classic in many ways yet surprising and novel simultaneously. Complex and overt, layered, and lengthy as hell. Roasted red plum, blackberry compote, crushed cherry, smoked meat, leather, licorice whip, crackes peppercorn, violets and lavender, roasted herbs, allspice, cardamom, baked earth. An amazing wine that I will be ingrained in my memory forever. — 8 years ago

Erik Nordman

9.3

Gahdamnnnn this is some good Riesling. A less sweet, more nervy, pre-war style. Another stellar example of the '15 crop of Rieslings in Germany. Tense with incredible purity and focus. Pours a bright, ever-so-slightly hazy pale straw hue. Concentrated, complex nose of lime, Granny Smith apple, white peach, almost smoky crushed slate minerality, cherry blossom and jasmine floral tones, a slight beeswaxy character, and a touch of petrol as well as some slight leesiness and cardamom spice. On the palate it's more white peach, crushed slate, lime juice, beeswax, and leesiness riding on a wave of high, intense acidity. Medium (-) body with nice oily texture. Just off-dry. Impeccable balance. For under $30 this is a no-brainer. Delicious. — 9 years ago

Jamm Aquino

9.6

Yup. Crushed. Olive. Green peppercorn. Game recognize. Revealed herself after 1.5 hours and was mesmerizing. — 10 years ago

with Michael and Erica

Lewis Chester

9.7

1986 Vintage. Butteaux. Dark lemon in colour. Very mature. Mushroom. Oxidative. Lanolin. Earthy undergrowth. Crushed nuts. Ripe baked apple and tarte tatin. Botrytis here. Minerality strong as wine develops in the glass. Dry with sweet impression. Like an old Chenin or Viura Rioja or old Riesling. Waxy and honey and savoury. Huge concentration. Full body. Great acidity keeps this wine powering on. Long finish. — 11 years ago

V M

9.5

Gets better with air as their tannins while silky are still formidable. Big beautiful blackberries, blueberries and cherries on the palate with notes of crushed stone and coffee. Multiple layers to this wine and a long finish. Awesome Typical Colgin — 12 years ago