Carter Snead

9.1

Dinner with TCA Ladies! — 3 months ago

with John and Leigh

Timothy Eustis

Wine Director, Red Lion Inn

9.4

Mint is correct. Red fruit and earth and gentle oak. High acidity. Super food friendly. One of the best. 2004 but feels young! — 6 months ago

Josh Morgenthau

9.4

Exceptional. Heady orange blossom perfume and orange taffy. Cointreau. Very concentrated. — 8 months ago

Jan A

9.5

Already drinking very well but still quite some potential for further development. Hold 5+ years — 9 months ago

Kamall

9.2

Big, masculine Barolo. Drinking well but more nuance will come with age. Literally garage wine. From vines in Bussia to the garage in Monforte. — 2 years ago

Robert Rothfield

9.0

Needed a good couple of hours to open up...rustic but nice — 5 years ago

Olivier Bogaert

9.3

Kerstmis 19 ONK — 6 years ago

Kimberly Britton

9.0

Wonderful. Dry. — 7 years ago

with Gary

Matt Duncan

9.0

Rather oxidative at first but opened up in to a meaty, citrus quality. Best with food. — 8 years ago

with Yianni

Rafael Landestoy

9.0

Wonderful cherry on the nose and it drinks at 3 times its price. Really enjoyed this. — 9 years ago

with Ilida

Max Coane

9.1

Dark fruit. Bacon. Delicious. — 12 years ago

Erik Michielsen

9.5

Drinking beautifully - with D & L & Rams — 4 months ago

with Debbie

Nikole Souder-Schale

9.1

Delicious with Pizza. — 6 months ago

Steve Anderson

9.0

Just ok wrt expectations. With the exception of La Doriane, not getting much joy from Guigal these days. — 6 months ago

Christina

9.6

Fantastic! — 8 months ago

Aaron Tan

9.9

One of the best evenings of wine I’ve had this year, and it was just focused on this duo. Opened as inspiration for this year’s red pick at Miao Lu (a name to remember for those reading. I’ll say it here first - some of the best Pinot’s and Chard’s in the world will be coming out of this project high up in Yunnan!), and they both gave great context to the task.

When I harvested with Klaus-Peter in 2017, the vineyards bore the scars of hail, every last one of them. The damage was manifest in what we came to call "hail berries" (misshapen berries). To my untrained palate, they tasted perfectly fine. Naturally, I asked KP why we were discarding them, and his response, while not entirely unexpected, was still astonishing (paraphrasing of course): "I don't need to know precisely what they do," he said, "but if there's even a chance they might diminish the wine by 1%, they're gone. And these? They look capable of much worse."

That unyielding spirit of his was, I must admit, my torment at Abtserde, the vineyard hit hardest by the hail. We spent an entire day sorting and picking a single row - granted, the rows were long, but the pace was glacial. The true enemy, though, wasn’t the relentless sorting, but the wasps. Those little demons made an already grueling task even more daunting, dodging their stings as we plucked berries one by one, like selecting pearls from a troubled sea. What we ended up with were, quite literally, tiny gems - "caviar" berries of purity. By day’s end, the sight was something to behold. Despite the torment, the hard work was unquestionably worth it. The 17’ Abtserde is my wine of the vintage.

I’ve had the 17’ Abtserde on numerous occasions but this takes the cake as the best (note to self: best to decant a young Abtserde hard). It is a marvel of purity and depth, with its nose evoking Meyer lemon, iodine, chalk, and flint. These aromas reappear on the palate with a nearly overwhelming intensity, blending piquant brightness and mineral-rich concentration. With more air, a floral, bittersweet herbal note very typical of the vineyard appears (smells like the place even). As the evening unfolded, the wine seemed to grow younger, each glass more lively than the last. The final sip was almost painfully austere, like drinking pure limestone, its explosive palate held together by sharp acidity and a palpable, phenolic grip. The finish seemed endless. One of my best Keller experiences this year. — 9 months ago

Vinod Peris

9.0

Nice and smooth Spanish red blend. It’s juicy but not fruity. I like it. — 6 years ago

Logan Smyth

9.5

Had this with Colby and Morg at Mon Ami Gabi. Super good — 8 years ago

Mitchell Mandler

9.0

Drank at Cafe abracci for Lori's birthday. Very good. Borolo very good grape. — 8 years ago

Leslie Faison

10

It's LOVE!!! Once again 60% Pinot Noir!!! — 11 years ago

David White

9.1

Crimson colour with flavours of sour cherries and brambles.
In a nice drinking time frame.
Integrated tannins with fruit and acidity balance. — 4 months ago

Jose Lorenzo

9.6

2002. The year she said yes 23 years ago today!! — 5 months ago

Sonnie

9.3

Really like — 6 months ago

Ted

9.1

Delicious to the last drop. Better the colder it gets. — 8 months ago

with Jeni

Lyn Farmer

9.1

Smokey black cherry, strawberry, blackberry and forest floor. Starting to show tertiary character with leather and meat. Elegant tannins ands a lovely balance of fruit, acid and alcohol. Very good quality and delicious drinking now. — 9 months ago

Sipping Fine Wine

9.3

A blend of mostly Nero d'Avola adding some Petit Verdot, Syrah and a few other grapes. Deep Ruby with aromas of dark berry fruits, sweet notes and spicy scents. On the palate flavors of blackberry and black cherry, currant like, with notes of cacao, licorice and sweet spice, well balanced with acidity. Fine tannins, long finish, ending with fruit, tobacco and sweet earthy character. Very nice! — 4 years ago

Anthony Lombardi

9.4

Been sick for a week, not all the way better, but today is Valentine’s Day and we’re having wine with dinner. Aromatics are alluring with high toned red fruit & a black tea note. The palate shows beautifully ripe red fruit leading to darker spicier notes and a textural tannic grip. Lots to unpack over the years with this as these 16’s will only get better with time. Happy Valentine’s Day! — 5 years ago

William McVicker

9.2

Great wine at a great price! — 7 years ago

Matt Waring

9.2

Wonderful acidity, well balanced fruit, a firm finish. This is top shelf Barbera and a real delight. Bravo. — 8 years ago

with Christine

Stéphane Courant

9.7

Milesimé ! — 12 years ago