Scott@Mister A’s-San Diego

9.6

2018 vintage. Last tasted 04.08.23 (9.5), 12.01.22 from a 375ml (9.5) and upon release 06.07.21 (9.5). Decanted and tasted after 45 minutes. Mysterious, dark-fruited and dusty nose. Medium body with excellent darkness of night color. Previous baby-fat overtures approximately 90% gonzo. Slimming down and getting more toned. In a state of transition with undeniable tension that can easily be misconstrued as underperforming. Last wine I tasted that was under this sort of metamorphosis at this level was the 1996 Pichon-Lalande about 1.5 years ago. Such a privilege to experience world-class wines in such a vulnerable moment. Everything is laid out bare/naked before you and you can see where the wine is headed and whether it will be following a trajectory that agrees with you. Definitely unusual to find this occurring in a wine this youthful but the 21st Century is smashing the old 20th Century clay tablets and digitizing. For most wine enthusiasts sampling this wine now, expecting some disappointment in the scoring. For myself, this is currently in the perfect symmetry of past, present and future. Will it show critically better in the future according to the accepted trials, palates, judges and juries? Probably. Will they experience the potential, doubts, insecurities and questions? Doubtful. This kid stays in this exact picture for another 2-4 years imho before striking another pose and I would love to taste this again during that time frame. An above and beyond thank you to FLB (Friday Lunch Bunch) regular Todd. 08.15.25. — 9 months ago

Jay Kline

9.3

This bottle was a lovely gift from our friend Tim who visited Omaha this past Spring. Our only instructions were to enjoy it together with food; challenge accepted! While I have experienced many wines produced by Foillard, this was my first with his “Cote du Py”. The wine pours a deep ruby color; slightly hazy in the glass. On the nose, at least initially, there are signs of some Brett giving a barnyard characteristic but that sort of blows off (or at least becomes less obvious) with cherries, earth, blackened poblano, underripe plum, and purple Sweet Tarts taking a more central role. On the palate, it’s mostly dark cherry and blackberries showing very little in the way of evolution. Medium+ acid, medium- tannin. The finish was super long. I was really impressed how young this wine was coming across; hardly an indication of anything that would indicate ten years of age. Yet more proof that Beaujolais can cellar quite gracefully. We loved how this paired with grilled rack of lamb and a light salad with tomatoes, cucumbers, garbanzo beans, mozzarella and prosciutto. Grazie Tim! — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

When in doubt, a sure bet is a well aged, good vintage Heitz. @Eric Shanks

I intended to grab an 06 but, mistakenly grabbed an 07. I’ve not had one of my 06’s yet...next weekend.

The one thing I do every time I open one of my ten year or older Heitz Napa Cabernet’s is smile & think, this was sub $35 at Costco. It’s the wine feeling/definition of stealing candy from babies.

The nose is a beautiful harmony of fruit, earth and florals. Steeped, somewhat stewed, candied fruits of; dark currants/cassis, blackberries, dark cherries, black raspberries, mix of purple fruits; boysenberries, ollieberries, & mulberries. Dark, sweet tarriness, anise to black licorice, touch of incense, fire ambers, dark spices with violets palate heat, chocolate pudding, vanilla, light; cinnamon, clove & nutmeg, dark chocolate, caramel, sweet, soft, dark spice, dark berry cola, dark cherry kirsch, dark, rich earth, limestone, crushed, dry rocks, dry top soil, moist clay, understated herbs & dry brush, brewed coffee, mint, some sage & bay leaf, tobacco, dry, old leather with amazing, fresh & slightly withering & candied; dark, red, blue, purple with a violet & lavender frame. The acidity is splendid. The long, ripe, ruby, lush, elegant, well crafted balance of fruit & earth is delicious and persists endlessly with a dark spice on the long set.

The body is; delightful, ripe, rich, lush & full. The structure, tension, length and balance are woven in a perfect tapestry. This 07 has another 10-15 years easily. The tannins are rounded, smooth but, still have a dark, chewy, tarriness with baby teeth. The beauty of the vintage is on full display. Steeped, somewhat stewed, candied fruits of; dark currants/cassis, blackberries, dark cherries, black raspberries, mix of purple fruits; boysenberries, ollieberries, & mulberries. Dark, sweet tarriness, anise to black licorice, touch of incense, fire ambers, chocolate pudding, vanilla, light; cinnamon, clove & nutmeg, dark & milk chocolate, caramel, sweet, soft, dark spice, dark berry cola, dark cherry kirsch, dark, rich earth, limestone, crushed, dry rocks, dry top soil, moist clay & dry brush, brewed coffee, mint, tobacco, dry, old leather with amazing, fresh & slightly withering & candied ; dark, red, blue, purple with a violet & lavender frame. The acidity is perfect. The finish is; rich, ripe, ruby, candied, well balanced fruit & earth, elegant and long sets into velvety, round tannins and mid dark spices.

Photos of; the winery, tasting patio, old basket press and wide shot of the winery & Estate vines. — 6 years ago

TJ Maxwell

9.1

1977 Martha's. Funky bottle. Really dirty aromas of earth and such. Fun to share but not the best bottle — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

The nose on this wine is stunning baring the alcohol heat. Perfumed red florals and candied dark and lighter red fruits. While the wine is truly elegant, the alcohol is seriously burning the back of my throat. The bottle reads 14.1 but I think over 15 degrees. Maybe, they wanted to save on the higher alcohol tax. The wine starts so beautifully only to burn the back of my throat. The fruits are ripe, elegant and beautifully soft. Blackberries, dark cherries, black raspberries, raspberries, faint back palate of strawberries, sweet/soft leather, black licorice, violets & roses, rich delicate & sweet wet black earth, soft light baking spices, caramel, milk chocolate, figs & dates, amazingly sweet dark minerals, touch of black tar, touch of spice and a rich long elegant dark fruit liqueur finish. I would score this wine higher if it didn't punish my palate and throat with the burning alcohol finish. — 10 years ago

Ron Siegel

9.3

This needed a lot of air to show its mostly black fruits, berry, graphite, cedar, leather, spice, earth & tobacco. — 9 months ago

Jeroen Koenen

9.2

Shifting to a more feminine and elegant profile, after almost 20 years this still has a lot to offer. Complex fruity and umami notes of cherry, currants, pepper, spice, cured meat, tossed earth and truffle.
Great effort, year after year. — a year ago

Josh Morgenthau

9.2

Never disappoints; at 15 years it clearly still has a lot of life in it, and always shows better on day two. Aroma is reticent at first, but then opens to classic Bordeaux graphite and bramble fruit, plus pretty licorice and floral notes layered with tobacco and earth. Unyieldingly traditional and delivering a whole lot of pleasure for the dollar. Best of all, pairs well with a variety of food, even rustic vegetarian dishes, unique for Bordeaux. Flirting with 9.3. — 6 years ago

Drew Hutson

9.3

An absolute favorite. Great name and the winemaker has a great background story. To me, it's the wine equivalent to eating chocolate-covered cherries with an espresso on the side. — 6 years ago

Jeanne Kietzmann

9.4

A lovely wine. Will keep for years. Light, crisp, easy to drink...pairs well with most red meat dishes especially roasted duck. Right amount of earth. — 8 years ago

Matt

9.0

Subdued, earth driven wine. Noticeable brett that seems to be hiding everything else. — 9 years ago

Harry C

9.0

Took a while to open up, so let it sit and breathe. It'll be worth it. Lots of dark fruit. In the mouth, feels round and full with satisfying lingering finish and layered tannins. I wanted to taste the 2012 now before laying it down for a few years. It's going to be great next time around. — 9 years ago

David Annis

9.6

This is gorgeous. The cork disintegrated, and the bottom was black as tar. The nose is fruit and earth in that order, which was surprising. Decanted 30 minutes, which wasn't enough time for the vinegar notes to dissipate. Light color, which is slightly incongruous given the still pronounced fruits and tannins. Leather, cigar box, blackberries, oak on the finish. I was initially worried that we might have waited too long, but by the end of the bottle, I'm convinced there was no rush. This is exactly what a mature Pauillac should be. — 9 years ago

Aristotelis Protopapas

Head Sommelier The Savoy, London

9.5

Outstandgly balanced. Savory yet still fruit will appear in its most delicate dark ripe plum that has smashed against earth and let dry for few hours. The fact that is a magnum btl has benefit in its evolvement perfectly to one of my favorites ever! — 10 years ago

Andrew Cullimore

9.6

From magnum. Slightly deeper ruby , thin ruby rim . Quite a lot more dense and darker fruits , cassis , violet , red plum , blackberry, warm earth . On the palate this is denser and more tannic , more body , dark cassis , summer fruits , violets , hedgerow fruits . Hugely elegant and long , balanced and refined . Mineral and earthy but bright and vivacious . Again shows pretty similar to last year , more dense, intense and bigger boned than La Mission , but still supremely refined and balanced . Come back in 10 -15 years , and will surely show well for another 15-20 — a year ago

Ron Siegel

9.4

From a just opened owc purchased on release. This needed a little air to show mostly black fruits with spice box, dried herbs, earth, leather & tobacco notes. — 3 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Been awhile since I pulled out an Insigna.

The 03 Pichon Lalande is the better wine and steak pairing. However, Napa Cabernet is the choice to finish steak and enjoy on its own after. You never want to do Napa before Bordeaux IMHO. It’s much harder to adjust from sweeter to something more earthy.

Enjoyed the 05 as my score reflects. I don’t remember it being as sweet as it was in previous tastings. Still quite good. It just tipped my sweet scale a little too much.

The body is, rich, lush & round. It’s achieved good evolution after 13 years in bottle and will continue to improve over the next 6-8 years and last another 15 years. As I mentioned, the fruit was ripe & sweet. Blackberries, black plum, black raspberries, plums, hints of blueberries and strawberries haunting the backend. Rich, dark earth, Rutherford dusty tannins and dry soils, purple cola, touch of fresh tobacco & graphite, light baking spices of; cinnamon, dash of clove, nutmeg and vanillin, anise to black licorice, saddle-wood, used leather, dry stems, some dry, crushed rocks/limestone with red, dark, purple and blue florals. The acidity round and nicely executed. The finish was similar wire to wire. It’s, lush, rich, elegant, touch too sweet, polished, well balanced & knitted with a soft, persistent, dark spice on the long set. Very enjoyable second bottle.

Photos of; Joseph Phelps Winery & sloping estate vines, inside lounge are with views of the back side, tasting terrace and front lobby/salon area upon entering past check in. — 6 years ago

with Christina and James

Manchester Sheldon

9.3

Violets and peppercorns on the nose, it needs some air to open up, dark wood and some earth on the background. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

On the nose, stewed fruits of; black plum, blackberries, dark cherries, plum and blueberries. Mocha, chocolate, mixed berry cola, sweet spice, cinnamon, nutmeg, caramel, loamy mineral soils and dry dark florals. The mouthfeel is less concentrated than other vintages of Corison but that's indicative of the 10 Napa vintage generally. The tannins are nicely resolved with another 5-8 years before they are completely resolve. The fruits are; dark cherries, black plum, plum, black raspberries, blackberries with strawberries that dance around the rest of the fruit. There's nice barrel toast, vanilla, nutmeg, light clove, cinnamon, touch of wood shavings, liqueur notes, caramel, mocha chocolate, mix berry cola, loamy soils, dry crushed rocks, bramble, dry stems with nice soft round acidity. The finish is a little lean but tasty. Good balance of fruit and earth with long, rich elegance. Cathy slightly overachieved the 10 vintage as a whole. Photos of; her estate building, Cathy in her vineyard, grapes coming in at night (better to harvest when the fruit is cooler) and her estate vineyard in all it's glory. Producer notes and history...Cathy Corison grew up in Riverside, California. She studied biology at Pomona College and was on their men's diving team, because the school didn't have a women's team. In 1972, she had to take an extracurricular class. She signed up for a trampoline class, but changed her mind upon seeing a sign-up sheet for a wine tasting class. This class was the catalyst that sparked her interest in winemaking. After graduation in 1975, she moved to Napa Valley in California. She received her Master's degree in Enology from University of California, Davis. Upon moving to Napa, she started working in the tasting room at Sterling Vineyards and at a wine shop. During this time, she was getting her Master's degree at the University of California, Davis. She was told by her professor that she would not get a job in Napa Valley because of being a woman. However, if she wasn't the first Napa Valley female Winemaker, she was certainly one of the first. She tried to get a job at Freemark Abbey and was denied because they believed she could not work in the cellar. She almost took a job at Christian Brothers in the enology lab. However, she decided not to take the job and in 1978 she became an intern at Freemark Abbey and eventually became their Winemaker. She joined Chappellet in 1983 and was their Winemaker for nearly ten years. She founded Corison Winery, in 1987. The winery is located in St. Helena, California in a barn built by her husband, William Martin. Corison makes Cabernet and Gewürztraminer. They produce about 3,500 cases a year depending on the vintage. The winery makes a Kronos Vineyard Cabernet Sauvignon and as well as a Napa Valley Cabernet Sauvignon. The Kronos is an estate wine that is made from organic grapes. The vineyard is dry farmed. The grapes come from one of the oldest vineyards in Napa Valley. The Napa Valley Cabernet comes from Rutherford. The Gewürztraminer is called Corazón and comes from the Anderson Valley. — 9 years ago

James Parker Huston, CWE

Sommelier Charlie Palmer

8.9

Rolling down the hill quickly! Still fun to try. — 12 years ago