Rob DeShane

9.3

2005: this wine is still a baby with bright red fruit predominating the nose! Really silky and fine. — 11 days ago

Michael Dierberg

9.4

Has a little brown toast note that is distinctive. Overall very nice and worthy of a graduation celebration. — 13 days ago

Kamall

9.2

Early to open this, but blossomed after a good decant. From 375ml. — 13 days ago

Andrew Belzer

9.0

Ahhh when Caymus was Caymus! Chocolate, leather, prune, lengthy tannins and a nice bit of acid still hanging on! — 19 days ago

Jay Kline

9.4

It is customary for the wines of Chateau Musar to be released seven years post-vintage. However, in 2013, the decision was made to hold the vintage back. 2006 was unusual for two reasons. The first, were the cool climatic conditions in the Bekaa; the likes of which had not been seen since the 1950’s. There was a two-week period in winter where the valley was blanketed in snow and mild temperatures remained in effect throughout much of the growing season. The second was much more tragic: 2006 was a war year in Lebanon. On July 12th of that year, Israel and Hezbollah engaged in a bloody conflict that lasted (officially) a little over a month. Sadly, thousands of lives were lost. In 2017, eleven years after harvest, the 2006 vintage was deemed ready for release.

Poured into a decanter about 90min prior to service. The 2006 pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of black cherry, blackberries, black currants, tobacco, horse blanket, leather, some red and purple flowers, dried herbs and Eastern spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and absolutely delicious. A triumph and perfect with lamb chops. Drink now through 2046+.

How Chateau Musar endures to make wines from the Bekaa remain one of the great examples of human grit and determination available in the world of wine. Frankly, it’s a minor miracle this vintage ever made it to the winery. — a month ago

Vanessa

9.5

Château Latour is an iconic estate in the Pauillac commune on the left bank of Bordeaux, achieving coveted ‘First Growth’ status in the 1855 Bordeaux Classification.

The estate has roots dating back to the 14th century and derives its name ‘La Tour’ from a fortress tower built during the Hundred Years’ War, which no longer exists but is prominently featured on the label in recognition of its history.

We weren’t sure what to expect, as many have predicted these 1983s are likely past their prime, but this wine was a masterpiece. 🤩

It was medium garnet in color with expressive notes of cedar box, cigar, clove, peat, leather, forest floor, fig, prune, dried black cherry, plum, cassis, blackberry compote, cardamom, cinnamon, star anise, dried violet, potpourri, kalamata olive, pencil shavings, graphite, & bacon fat.

It had the most velvety, fine-grained tannins that washed across the palate with ease, with a gentle but notable acidity that maintained lift and balance. It was concentrated, complex, and had a long, elegant finish. — a month ago

with Deked1

Jay Kline

9.2

Decanted prior to service; enjoyed over the course of several hours. This bottle of the 1982 pours a deep garnet color with a near opaque core and some rim variation; medium viscosity with light staining of the tears and signs of sediment. On the nose, the wine is developing with a mix of tart, ripe and dried, mostly black fruits: cassis, blackberries, tobacco, dried flowers, grilled Poblano, leather, dry gravelly earth, and fine warm spices. On the palate, the wine is dry with medium+ tannin (integrated) and medium+ acid. Confirming the notes from the nose. The finish is medium+. One of the earliest vintages of Opus One, this is showing really well at the moment. Drink now through 2042. — 5 days ago

Vin d’Ottawa

9.3

This is spectacular. That roughness that is characteristic of Rioja is prominent but exists alongside a beautifully dry, luscious dark cherry 🍒 and oak flavour. And even with all its complexity, it’s a nice sipper too. — 11 days ago

with Gillian

Andrew Cullimore

9.1

Garnet core , wide terracotta rim . Quite aromatic with sous bois , floral hints , spiced dried cherry, iodine , earth and leather . On the palate this has high acidity , fine tannins , orange rind , wet earth, sous bois , dried cherry . Good length . Ready drink now and over the next 5 years , just starting to run out of steam after a couple of hours . Elegant and refined in style — 2 hours ago

Suneal Vishnupad

9.1

Great still needs a lot more time — a month ago

with Kayla

Pinotman /// Andreas

9.0

Plenty of tannins left. 25bucks. Those were the days! 14%| Quite classic. Browne tinge. Needs at least 2-3 hours of air. Quite harsh and astringent. Roses, earthy and dusty, very dry. Hint of truffles. - Not super exciting at first (15min) so wait. Will last another 10 years - but i do worry about the fruit component if you need space in your cellar - i would suggest drink up. I will. Some folks tend to hype these wines i don’t - after all this is their most basic version with a large production volume. Total volume is 500,000 bottles a year at this cooperative. My guess they to make a lot of this one. — a month ago

Tom Garland

9.3

Decant for sediment (lots of chunky/fine sediment) and pour. A stunning medium ruby red color with little signs of aging. On the nose: big inviting notes of dark fruit/currants, worn leather, herbaceous, smoked meat, funky earth, menthol. Taste: silky, evolved, expressive structure with brambly plum, currants, old leather, dark chocolate, graphite, and a black raspberry-iron-dried herb long finish. YUM! It's what's you want in an aged Napa cab, and glad to have just acquired 3 more bottles. — a month ago

with Brenda

Jay Kline

9.2

From back when Mouton was still a Second Growth. Decanted prior to service; enjoyed over the course of several hours. This bottle of the 1966 pours a garnet color with significant rim variation; medium viscosity with light staining and signs of sediment. On the nose, the wine is vinous with notes of ripe and desiccated red and black fruits: cassis, blackberries, green pepper, tobacco, leather, old wood, organic earth and warm spices. On the palate, the wine is dry with medium tannin and medium acid. Confirming the notes from the nose. The finish is medium. This was a good showing for the ‘66 and certainly has life left in it however, there’s no need to hold out. Drink now. — 5 days ago

Lyle Fass

Founder Fass Selections

9.2

Nose is mature with altoids, mushroom decay, meat, maderized a bit, palate is round, ripe and drying. It’s nice, but seen better days — 13 days ago

Billy L.

9.8

30th Anniversary Champagne 🍾 🥂@ Restaurant where I met my Wife 👍🏻👏🏻❤️
The Cristal was great!
Etiquette Question: What should the restaurant have done for compensation when our Server dropped my bottle on the floor; She dropped it like an “F1 Podium Scene”Cristal flying everywhere; after removing bottle foil, Cage & cork! Bottle bought upon release, cellared etc. Asking to be informed in case there is a next time! — 11 days ago

Conrad Green

9.5

Plush and red cherry. Floral notes and a hint of pepper. Great stuff. — a month ago

with BOT, Matt and 1 other

Peter van den Besselaar

9.5

Vintage 1998 | beautiful concentration, a treat — a month ago

Stuart Dershaw

9.0

Started out shaky but rose to an eclectic dinner. Wine after decanting had the right tannins and a dried cherry linger that worked well on my palate. — a month ago

Conrad Green

9.6

Gorgeous. A mag from cellar. Resolved yet alive. Lemon fruit with limestone a touch salinity with great persistence and length. Fantastic stuff — 2 months ago

with Bex, Major-General and 1 other

Conrad Green

9.4

Lucid and supple. Rounded fruit. Contained. Not too hot with lovely purity. Great stuff. A little tight. Some dried herbs. Delicious. — a month ago

with Rick