Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.3

@TheSkip this will be right up your alley.

Fun tasting at Weygandt Wines with John Lockwood. The last of four wines being poured.

Deep ruby red. Layered nose with iron from the get go with some spices, and dark red berries, a nice savory backend as well. Medium tannins (6.5/10) and medium plus bodied. Complex palate with lavender, black cherries, black olives and twigs. Solid acidity with dark gravel in the dry lingering finish. Definitely more of a Northern Rhone style Syrah. Drink till 2026

This wine is made up of 100% Syrah. 100% whole cluster and aged in neutral oak barrels (225L) for 12 months. Only 13.5% alcohol. — 9 years ago

John Aquino

9.9

A rum barrel aged opus dei beer, modeled after stollen bread. A Christmas beer delight! Crisp and clean, very easy drinking, not sweet but all of the fruits are represented perfectly. From Four Quarters Brewery, Winooski, VT. A new personal fave! Great job! — 9 years ago

Alex Heller

9.3

Even with a four hour decant, this one was so dense. The nose was incredible, lots of purple drank fruits and a hint of meatiness. It was spicy and briary, but kept changing. The palate was still wound up tightly but had a ton of power behind it. Will wait a few more years on the other two in the three pack. — 9 years ago

with Brett

Brian Bonacci

10

The Four Seasons, Vail, CO. My favorite American whiskey. — 11 years ago

Mitchell Mulder

9.3

The best beer this brewery has put out, so far, all their beers are very good, this one is excellent, in the style of a double west coast IPA, four different hops, and a perfect balance of a big malt backbone, very impressed, last year only on tap, now in 12oz 4 packs, — 11 years ago

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.2

Fun tasting at Weygandt Wines with John Lockwood. The third of four wines being poured and first red.

Medium garnet red with a ruby core. A bit singular to start with a medium intensity floral attack. After a few minutes in the class, red berries carried throughout and the floral notes morphed into a spiced finish or white pepper. Medium tannins (5/10) and medium acidity (6/10) on the palate. Light body and fresh. Lots of red berries on the palate; strawberries, raspberries and a touch of rhubarb. Stoney notes and acidity carry from the mid palate through the long and lingering finish. Drink till 2024.

This wine is made up of 100% Pinot Noir. 50% whole cluster and aged in neutral hogshead barrels (350L) for 12 months. — 9 years ago

Sean Smith

9.4

An excellent blend of four Bordeaux varieties come together for tantalizing Howell Mountain amazingness. The nose is rich and stunning with notes of smoke, damp earth, leather and red fruits. On the palate I get more red fruits than I was expecting along with blackberries, earth, smoked meats, spice and espresso. Velvety light tannins for its age with a medium finish. — 9 years ago

Todd Glasson

9.3

Complex brew with toffee and caramel flavors. High alcohol balanced with richness and sweet notes. There is a hint of burnt sugar, otherwise it was a perfect beer. — 10 years ago

Kevin O'Connor

9.7

Holy shot this is amazing juice, started singing after the four hour decant! — 11 years ago

with Anthony

Garrett Pierce

Sales Kermit Lynch Wine Merchant

9.2

It's been an honor to sell the wines of the Rovellotti family over the last couple years. From 05 to 07 there has been a high mark of consistency. I'm so happy that people are catching on to the magic of Northern Piedmont. This wine spends around four years in Slovenian botte before bottling. Just released, this is one of the most intense but fragrant wines I've had from Antonello and co. — 11 years ago

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.1

Fun tasting at Weygandt Wines with John Lockwood. This was the first of four wines being poured. Medium pale yellow. A bit tight on the nose. A bit toasty with a touch of stone fruits. Moderate acidity (6.5/10) and light plus bodied. Well integrated with lemon zest and pears on the palate. Not oaky but a slight woody note and solid minerality in the backbone. Long and lingering finish. Drink till 2019. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

The 2013 blend is roughly 55 percent Sauvignon blanc, 25 percent Ribolla gialla, 15 percent Semillon, and 5 percent Tocai Friulano. All four varieties were co-fermented in 20% new Boutes barrels, and aged on its lees, with no stirring, until bottling. Splendid mix of old world with a dash of new world. The Sauvignon brings out the tropicals; peach, lychees, lime, pineapple, ripe fig, nuts and yellow & white florals. Ribolla gives it great stones & minerality. The Semillon gives it a waxy and creamy feel in the mouth. The Tocai Friulano gives it spice on the nose and palate. It's got great acidity with a rich, round, full long brilliant finish. — 9 years ago

Sarah C

9.5

Yum. Chocolate, espresso, vanilla Zbourbon goodness. Aged in one of our K&L Four Roses exclusive barrels. — 10 years ago

Diedra West

8.9

Diedra had this 11 years ago

Will Atkinson

9.4

The best of the four released so far. The old Stagg juice is drinking so well. Not over oaked like the Old Blowhard. Has more complexity compared to the Bernheim juice of the Rhetoric and Barterhouse. — 11 years ago