Craig Williams

9.3

Citrus honeyed aromas covey a depth that is realized upon tasting the wine. The late, wet harvest brought about conditions favorable for Botrytis but AT exercised great care sorting the fruit before fermentation. The result is a lovely, youthful CH with compelling length often found in similar CH vintages in Burgundy.
— 8 years ago

with Gavin and Maureen

Heidi Harrison

9.0

@elementwinery soft, pretty body, cherry, cola, thyme, sage, black pepper, lovely #fingerlakes #syrah — 9 years ago

with Philip

Andrew Brenner

9.0

Another surprising glass from @Christopher Bates at dinner this eve. The most Chinon-esque Cab Franc I've had from the Finger Lakes. Pepper, earth, nice. — 9 years ago

Christopher Bates

Master Sommelier, Owner/Winemaker Element Winery

9.1

I'm really happy with this. Not much made, but really pretty. Excited to see how it develops! — 10 years ago

bobinaction

8.9

a killer surprise of natural fermentation — 10 years ago

Richie Mello

9.7

Been getting busy with sours/Bretts as of late and I have to say that this is the most impressive I have had thus far.. Tart but not too, simplistic and bares an edge of decisiveness. The barrel age is on point! — 11 years ago

with Fallon

Nicholas Livingston

9.5

Champagne Pierre Callot Grande Réserve Premier Cru Blancs de Blancs | Bought through ArtisanVineyards.com | Notes on the bottling disgorged in July 2013 | 12.5% Lovely fragrance of membrillo quince paste, fresh raw coconut, brioche, and tangy citrus peels, this champagne also scratches that itch for pastry notes without heavy oak. Partial malolactic fermentation calms some of the Champenoise flex and leaves a fresh fragrant apple lift on its round finish. Delicious at every turn. — 12 years ago

Somm David T

Independent Sommelier/Wine Educator

8.9

A glass of wine to finish up the night...good age, nice evolution and an extremely good value at $25. Recent direct Chateau purchase. While the 1998 Bordeaux vintage was panned by the critics as a whole on the Left Bank, Pessac-Leognan shined better than most on the Left Bank. It was Right Bank Saint Emilion that had the great year. This 98 Haut-Bergey is not quite the wine the 98 Haut-Bailly is. However, it is delicious for $25. Nose of; blackberries, dark cherries, cherries, strawberries leather, cedar, tobacco leaf, dry stones, vanilla, dark moist soils and fresh red florals. The body is medium to lean. Tannins are completely resolved. Ripe, lean, shining; blackberries, dark cherries, strawberries & cherries. Black moist earth, touch of funk, soft chewy leather, stones, crushed dry rock powder, cedar, tobacco leaf, steeped fruit tea, cola, dry underbrush, fresh & dry red florals, liquid violets with raining acidity. The finish has lean, bright mid red fruits, earth and dark spices. Nice wine for the $. While this will hold another 3-5 years, it's not going to continue to improve. So, drink em. Photos of; the Chateau, barrel room, view inside the Chateau and their shiny stainless steel fermentation tanks. — 9 years ago

Craig Stanfield

9.3

Fragrant with exotic spice. Purple flowers, sour cherry, blackberry, a woodsy element but not like toasted vanilla. Interesting, balanced and delicious. Good tannin and acid structure to hold up the generous perfumed fruit. — 9 years ago

Christine Havens

9.2

I tasted through several Corison Napa Valley Cabernets with legendary winemaker, Cathy Corison and fellow wine writers Elaine Brown and Meg Houston Maker. 2012 was the youngest vintage we sampled, as expected it's quite youthful and fresh. Saturating aromas of black cherries, steeped blackberries, violets, and incense. In the mouth the fruit is plump, as is typical of the 2012 vintage, but this element is nicely balanced. It has the structure and stuffing to age, with lovely hints of baking spice and black pepper on the finish. — 10 years ago

Richie Mello

9.1

Yes Yes Yes! If this wasn't a Stout it'd be a damn Port! — 11 years ago

Adam Jesberger

9.6

Much more napa typicity than the 03 estate. Big ripe black berry, black currant, raisin and cranberry notes on the nose. Massive methoxypyrazine presentation, bell pepper vegetal overload. Not in a bad way. It is enveloped by a bitter dark chocolate element that compliments spicy brown sugar oakiness. The palate is big and bold. Full bodied black fruit expression. Big vegetal notes. Solid oak elements with a long satisfying finish. Went super well with short ribs! This wine is very good. — 11 years ago

with Jenelle

Andrew Lampasone

Owner Wine Watch Selections

9.3

This wine was made in the mid 1990s this is the oldest block of the vineyard barrel fermented wild fermentation slow on lees for 19 months. — 12 years ago

Jorge Sierra

9.1

Like a delicious salami in a wine — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

On the nose, dark minerals, muted dark currants, fresh & dry dark florals, violets, dark cherries, strawberries and red licorice. On the palate; ripe bright fruits on first entry, lean & soft tannin structure, dry crushed rock powder, volcanic minerals, notes of a woody quality, leather & underbrush. Lean & ripe; dark cherries, cherries, blackberries, black raspberries, raspberries, touch of graphite, nice acidity, good structure with a beautiful, long finish. Barrel tasted the 2016 vintage at the Nickel & Nickel Entrecôte. Photos of look as you walk up out of their cellar and the old Nickel & Nickel truck. I'm not a vintage car expert but it looks like it comes from the later 1920's — 9 years ago

Simon Weston

9.0

Had this at a lecture on ancient fermentation, its a sweet honey mead, props to Dogfish for trying this, love the hint of saffron. — 9 years ago

TheSkip

9.1

Again. Amazing that he can get that much creaminess without malolactic fermentation. Every time i try Nils Venge wines, I say I want to try his higher lanes, but I always forget! — 9 years ago

Jeffrey Long

9.0

Galaxy hops is always nice, but could be more prominent. Makes being surrounded by annoying Seahawks fans slightly more tolerable. — 10 years ago

Manuela Bürger

10

spontanious fermentation - excellent! — 11 years ago

Brett Pallesen

10

Beer from Mr Gavenat — 12 years ago