Excellent Cab; mint, herbs, pepper and berries on the nose. Big Cab integrated taste, just loaded and drinking great. Last bottle, had one on release which seemed all veg and they just got better with time allowing other elements to come out. Very few Napa Cabs left, too costly to replace. — 10 years ago
Wait a few more years on these. Plenty of acid plenty of tannin. — 10 years ago
Great blend! Tried it a few times - pairs well w/ steak & also went well with Italian dishes (pizza, veal or meat based pasta dishes w/ red sauce). Tried 2011 and 12: I prefer the 11 but both are great! — 11 years ago
One of my favorite chateaus when we were in Bordeaux and the first that we visited. Still lots of layers to this beautiful Paulliac gem but it leans just enough towards the earthy notes of truffle and tobacco in addition to the typical wet rock and licorice. Just paired this with a truffle smoked ribeye, roasted carrots, and smashed cauliflower with a light gravy. Wishing this was a 3-liter and the weekend had a few more days. — 9 years ago
Really good Pinot. Lots of flavor. Could drink now or lay it down for a few. I would recommend letting it breathe for a bit before you drink. — 10 years ago
2009, Very nice full bodied Cabernet. Could age a few more years. — 10 years ago
Still good after all these years - perhaps lost a little over time as it moved through a few cellars, but still an outstanding wine. Cedar, tar, a little licorice, berry fruit, earth - all discernible through nose and finish. — 10 years ago
So much more giving them just a few months ago. This is perfect, ready to drink crunchy Morgon. #kogodwinemerchant — 10 years ago
Brian Nickerson
Sweetness that doesn't completely agree with me. Maybe this will balance out in a few more years — 9 years ago