Mike Evans

9.1

Still showing a lot of tannic and acidic structure, but enough fruit to keep it in check once it had a few hours of air, youthful still, and brawny. — 5 months ago

Hemal Patel

9.2

Howard liked it — 7 months ago

Jay Kline

9.1

Flash tasting; no formal notes. The 2018 “Clos du Roy” is a light ruby and showing deeper, darker fruit and more structure than the 2019 “Clos de Chênes” (as it should). Balanced. The finish is also longer and slightly more powerful than the Volnay. Better after 2028 — a year ago

Alanna coby

10

Light and lovely, very easy to drink! No oakiness at all. — 3 years ago

Fabian S

9.2

funky, merry cherry, fruit-forward, animalic, tannins — 4 years ago

Luke Tarby

9.5

Such an awesome big Pinot. Drinks more like a Cab. Yum! — 6 years ago

Marcio Morelli

9.3

A bit oaky still.
Deliciosamente delicado. — 6 years ago

James Brenner

9.6

Saga @ 70 pine with seabass — 5 months ago

Alan Hyde

9.1

A stunner from Atlas Peak. — 6 months ago

Jeremy Shanker

Sommelier at RN74

9.1

Delicious bottle. Dark fruits, velvety texture. Overperforming Marsannay. — 9 months ago

Alexandre Pagliano

9.2

Mesnil sur Oger grand cru chardonnay. This is top notch cuvée. — 2 years ago

with Jose, veronique and 1 other

Brandon Boesch

9.3

Burgundy tasting at foreign cinema. Reallly great with seafood, there was excellent acidity and some earth flavors. Really liked it but was overshadowed by the Chardonnay. — 4 years ago

Linda Jacobs

9.0

Mild smooth and dry — 6 years ago

Chloe Cox

9.0

Great Chenin 2nd and 3rd were my fav — 6 years ago

Doug Powers

9.3

[Half bottle] This lovely 17-year-old Banyuls has finally knitted together into a very fine example of Dr. Parce Banyuls (old vine Grenache made in the same way as Port), earlier bottles were terribly disjointed and lacking balance and sweetness). Served with Viennese Sacher Torte my wife made for dessert!

Our first Dr. Parce was the 1967 “Vielles Vignes” which was fantastic and is still my reference point. We had that in 1987 at Pierre Gagnaire’s restaurant in St. Etienne, before he moved on to Paris, his staff was kind enough to comp us a bottle — blind — while my brother and I embarrassed ourselves trying to identify the wine!! That bottle was tried with Pierre’s famous “chocolate soup” dessert, the recipe for which was in Patricia Wells’ “Food and Wine Lovers of France” book from the mid-1980s — memorable combination!!! — 6 months ago

with Jim

"Odedi"

9.3

#AgedWineTuesday

Dark ruby in color with a short reddish rim. Not showing much age.

Fruity nose of black fruits, cedar, spices, chocolates and coffee.

Dry and fruit forward on the palate with nice complexity.

Showing blackberries, black currants, plums, licorice, light vanilla, tobacco, peppercorn, espresso, chocolates, earth and Indian spices.

Nice finish with fine grained tannins and tangy cherries.

This 17 year old Napa Valley Bordeaux blend is drinking beautifully now. Well balanced and elegant. Rich and extracted.

Drinking at its peak, and will continue to drink nicely in the next few years.

Fruit forward with nice complexity and mouthfeel.

It's always nice to drink wines from the iconic 2007 vintage. Love these Napa Bordeaux blends.

Robert Parker 94 points.

A great sipping wine that will also pair nicely with a big piece of steak.

A blend of 67% Cabernet Sauvignon, 25% Merlot and 8% Petit Verdot. Aged for 18 months in New French oak barrels.

14.1% alcohol by volume.

93 points.

$150. — 8 months ago

Brendan Baker

9.1

Granny Smith apple, lemon zest, saline, bright ⚡️😋 — 3 years ago

Nichole Bosson

9.4

Spring London — 6 years ago

Владимир Иванов

9.0

Хороший легкий пино средней кислотностью, аромат с нотами альдегидов, но свежий — 6 years ago

Daniel M

8.9

Very good surprise for a wine I expected very little from. Earth, black currant, menthol... Very nice. Superbly balanced palate with a srong acid backbone, some meaty, salty touches, a nice grip and some lively tannins. Some oaky touches here and there too. Long lasting finish with some oak, black currant, and a salty meaty thing. Quite a well crafted pomerol for a very competitive price (around 20€). — 6 years ago