Vinoland.com

9.6

Barbaresco of a beautiful vintage, 2008, coming from a, we can say it, grand cru of Barbaresco, the Montestefano, completely exposed to the South, good component of blue marl in the subsoil.
The wine after two hours of opening is expressed with intense balsamic sensations of gentian, liquorice, dark chocolate and dark tones such as underbrush, musk and mushrooms and hints of ripe fruit.
Tannin still tense and alive, significant that would still be able to age very well.

Great Barbaresco with a complex and rich sip, fully representative of the territory.

Very little sulphur and intervention both in the vineyard and in the cellar.

Highly recommended — 6 years ago

Gil Krakowsky

8.9

Red cherry framed by earth dried leaves cinnamon and clove, which dominate the nose. Undercurrent of cooled meet exposed into day 2. Much more black cherry on the platate Soft and lush Lush and sweet on the palate with good acidity and drying tannins. Feels pretty evolved already. No sure if it will improve. Very good but for an ‘09 1er (At the retail price point, although it was a steal at auction) I expected more
— 7 years ago

Henrik Poulsen

9.0

80% Pinot Noir, 20% Chardonnay.

No disgorgement date listed.

I’m not familiar with this producer but the plaque de muselet listed this as “Summer” (Four Seasons Collection) so I assume there must be (3) other versions/disgorgement dates throughout the year?

I think this specific bottle may have been exposed to high temps at some point and must admit to being a bit underwhelmed for a Bouzy Grand Cru.
— 8 years ago

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.1

Naked and exposed to its vineyard site, in the best possible sense. Still shy. Better in 2020. — 8 years ago

John Visto

9.0

Very pumped to get exposed to Dutraive, typically lush for '15 and is a face melter comparatively...but still it's energetic and I dig it. Hopefully can find some other years to compare after a little time — 9 years ago

with Madison

Aurash Jason Soroosh

9.3

Great balance between the sweetness of a moscato and the tartness of a skin-macerated white. As the wine opens up aromas really become exposed. Tastes better at cellar temperature than refrigerated. — 9 years ago

M&B

9.5

Great wine pairs well with most things we eat. Flavors change for the better the more oxygen it gets exposed to while you drink. We've really enjoyed it. — 10 years ago

Chris Zitzman

9.2

Violets bloom on the nose, and as it opens it works it’s way onto the palate with a TON of grace and fine-yet-lovely tannins. The mid-palate of this Tempranillo is one of the most accessible and expressive wines that I’ve ever had at its price.
And here I thought the secret of great, affordable Spanish wines had been exposed. The Obalo is a stand-out. — 6 years ago

with Beth

Brooks Burgum

9.2

Paired with prime rib. It exposed the subtlety of the meet. — 7 years ago

Charlie Evans

9.6

This was part of one of the more incredible things I’ve been apart of doing my job. A Bollinger R.D. Master Class with the chef de cave of the winery. Strictly Bolly R.D. designed to show the intricacies of champagne. Two ‘96 vintages, one disgorged 6 months prior, another disgorged 6 years prior. 3 different 2002 vintage R.D.’s with 3 different dosages, 2 of which were made specially for this class. One zero dosage, one at 3 g/l, and another at 8 g/l. 2004 vintage poured 15 mins apart to showcase how the wine shows differently when exposed to just a bit of air. Finally another 2004 bottled in magnum to show how the bottle size can affect the wine. A truly eye opening experience and a once in a lifetime opportunity. Just stellar. — 8 years ago

David Gutglass

9.5

More wind exposed. Diatomaceous soil. More complex than the memorious — 8 years ago

Theodore John Nictakis

9.0

Not a fair test, slightly exposed. — 8 years ago

Cynthia Langstaff

9.2

Nose is off-putting, dominated by minerals, very steely starts with some petroleum which quickly dissipates when exposed to air, very little fruit at all. But taste is surprizingly pleasant with lots of astringent tannin up front, rasperries and plenty of acid. Long astringent linger. Very pleasant — 9 years ago

with Nicole, Will and 2 others

Joshua Doyle

9.2

So rich on the nose, yet lively and spirited on the palate. Definitely a bit over my head, but certainly fun to be exposed to. — 10 years ago

Kurt Schuster

9.0

This wine is fascinating to me and how it started off with some distinct green bell pepper flavors and aromas and settle down into a chewy and meaty wine. not a terribly long flavor profile from start to finish but as it opened up in the bottle it was very fun to experience the development when exposed to air. Definitely worth trying and I’ll probably try it again. — 7 years ago

Ira Schwartz

9.1

It is rare that I have the opportunity to drink an Australian semillon and I have no one to blame but myself. I was first exposed to these gems at the Barossa Valley restaurant, Appellation.
A dominant nose of marzipan soars from the glass. Intense flavors of green apple,apricots and lime reverberate in the mouth. The only complaint I had was the short to medium finish. — 7 years ago

Amer S. Ahmed

9.0

Gorgeous floral aromas of rose and violet, matched by blackberry, cassis, sweet spice, cedar, cinnamon, dark chocolate, vanilla, and hints of red plum and cherry. On the palate, full bodied with grippy tannins but a nice smooth mouthfeel, hints of mineral and crushed rock. Pleasing to sip for an experienced wine drinker, pair with red meat and heartier dishes if less exposed to fuller reds. Will develop at least 10 years — 8 years ago

Heath Higgins

9.2

Got exposed to this in Bohlgeri. They make great wine. — 8 years ago

Theodore John Nictakis

9.0

Bottle was a little exposed, but still good — 9 years ago

JKT

9.0

JL Southern Rhone tasting 11/15/16. Good complex nose with earthiness and acids and red fruits. Long finish that's supple and still fruity. Good value $34. Expressiveness covers or add wine exposed to air. — 10 years ago