J. Kim

9.0

Bit too polished and the Piedmontese character is bit too restrained, a genuine wine with gentle character but maybe little too ripe in this vintage. — 7 years ago

Alan Weinberg

9.3

from a bottle owned about 20 years and having a decrepit label, the wine was as good as the label bad. Super density and fruit, very elegant, grand cru weight, no risk of decline. — 8 years ago

Paul J

9.3

Okay, how many 100% Petit Verdot's can you remember???? French style nose opens massive plum and cherry flavors. After all that one word defines this wine "soft"!!! It's like laying your head on a soft pillow after a long day, if that makes any sense at all. Trinchero should be really proud of this wine and for taking a risk! — 8 years ago

John Kanellopoulos

9.0

What's not to like of this genuine left bank Bordeaux ambassador dark color, easy tannins, multiple earth and currant aromas opening a little light on the body felicitation nous amis Francais! — 8 years ago

Will Kivinski

9.3

Pre-Orexi dinner at Que Syrah. — 9 years ago

Ricardo Beltran

9.3

Pure Alentejo Soul! Quality price ratio is top! It aged for about 5 years at 14 degrees and darkness. Etc. was still a genuine wine at the time of the 2009 harvest. Now a days it unfortunately shifted to a rather commercial banks wine. — 9 years ago

Bob McDonald

9.5

Label in bad shape from an excess humidity event in the wine cabinet. One of the most counterfeited wines in the world. More 1982 Lafite sold in China than were made!! I know this is genuine as I bought it new in 1985 at Roseville Cellars for $120 together with a 1982 Margaux drunk 6 years ago and the best wine I have ever had. This 82 Lafite had a dusty cedar cigar box nose with fading plum notes. As Jancis says A racy savoury palate with frail fruit. Cannot be more accurate than that. A total experience. — 10 years ago

Hum

9.2

Extremely interesting for ordinary kiwi Sauv Blanc. Worth the risk. Muted tropical highlights grass and herbs with an Sicilian style funk. — 10 years ago

Jesse Light

10

Delicious... Going great with meatloaf and mash for dinner tonight... — 10 years ago

Kevin Yen

9.4

2014/3/7@Fish home — 11 years ago

GabWine

9.6

When we open from 1987, we expect everything. One thinks of its conservation in cellar, the risk that it is passed or incredible, with the tannins having evolved in this vial ... The cork pulled-out, in perfect state and one knows in advance that one hit the jackpot and that it will be phenomenal. A coppery robe, a complex nose with aromas of black and floral fruits. In the mouth, an explosion of flavors that take the length and makes us go back in time. A very large estate for an incredible wine, to fall 😍🍷 — 7 years ago

Kristen Grimes

9.0

Smooth, buttery chard. Screw top and didn't hold up perfectly in the frig (lost buttery notes, but also didn't get a bad taste/bitterness) for 2 days. — 8 years ago

Peter Leggatt

9.2

Something like the Platonic form of the Beaune; not wildly idiosyncratic, but a practised, well-dressed dinner companion who pulls out fine cigars during dessert. No risk of opinions on Brexit; refuses even if asked. Remarkable wisdom and suavity for its years; has the wit of a wine eight years older but definitely for drinking now, like the best summer dinner dates: easy but not simple.

[Wonderful pupper, does a fat boof, very doggo.] — 8 years ago

David Gallagher

9.3

Don't know if it's because I'm having this at a genuine French bistro in Paris but this is awesome — 8 years ago

fred isquith

9.3

Unique varietal and perfect balance. The wine maker took a risk and the drinker is rewarded. — 9 years ago

Gae Saccoccio - NdC

9.0

It is a Prosecco Superiore Brut who does ageing on the yeasts at the end of secondary fermentation in the bottle (Metodo Classico). My dear friend Silvano Follador firmly believes to the hig potential of secondary fermentation with disgorging instead of Charmat or "sur lie" (col fondo) method which may be sometimes too sweet or even not stable because the presence of the work-in-progress yeast. Acidity, cleanness and savoury sensations that's what Silvano's steadily looking for in his Prosecco and I must admit these are all features that I found for instance, in this Dosaggio Zero (pas dosè) 2010 vintage, who left right on my mouth a genuine feeling of citrus and loquats freshly picked from the branch and squeezed directly into the glass. — 9 years ago

Peter Hunken

9.1

2005 first vintage, from #grasssini vineyard, sill fresh and bright — 10 years ago

Brendan OConnell

9.4

Very good, buttery Chardonnay. Was worried the 2006 would be too old, so didn't risk bringing to a restaurant. It aged very nicely. Wine fridge chewed up the label. — 10 years ago

Alexandros Theodorou

10

Dear Lyle ... I can not thank you enough. I know I took a risk opening this a week early after shipment but it turned out amazing. — 11 years ago

with Lyle

Jessica Bernard

9.6

We discovered this winery Holus Bolus/Hocus Pocus/Genuine Risk from Everson Royce. We had a private tasting in their Lompoc Wine Ghetto garage and fell in love. This very affordable Roussanne is smooth and beautifully drinkable with hints of honeysuckle, peach and maple. Not sweet but also not tart-perfectly balanced. This is a white wine for any occasion. Goes very well with spicy food - we first had this with Quinoa Chili. — 12 years ago

Scott

9.4

A wine of genuine remark. Barbera from old world vineyards in Pavia. A gorgeous pungent nose rightly suggests a little air once in the glass before tasting. The palette opens with lovely round dark blackberry and ripe currents contrasted with balanced leathery tannins. The finish dries out with an earthy, grassy finish. Wonderful with a hearty beef dish. Love this wine. — 7 years ago

Geoff Halprin

9.1

Was worried this might not be the genuine article, but it seems to be. Subtle tastes and some complex notes make this a nice drop. — 8 years ago

Paul T HB

9.7

1000th post deserved something special, yeah its not a Cabernet glass, didn't want to risk breaking the good glasses outside, 1 hour decant so far, 3 more to go — 8 years ago

J. Kim

9.5

Authentic aromas, ethereal body, exquisite balance, genuine substance, — 8 years ago

Kyle Doucet-Walter

9.2

Tons of reduction at first. Transforms into something genuine and delicious. — 9 years ago

Peter Sultan

8.9

A risk worth taking-my first higher end Marsala. Kind a like a muted palo cortado but minus the acid spine and complexity. Mostly dry. Went well w cheese course. The crowd went wild. — 9 years ago

with Owen

Tom & Lois Kelly

9.0

Full bodied barbera cab blend. Likely more Cabernet than barbera. Slightly tannic but not overwhelming. 2010 was a great year. Can go another 5 years but don't risk going further. Paired with porchetta, sautéed spinach and aged provolone ravioli by Vera Pasta with sweet tomato gravy. Was great upon opening and held steady throughout. Strongly recommended at $28.99 Total Wines Claymont. — 10 years ago

Jonathan Steeves

9.2

This 2003 vintage offers a genuine Knights valley Cabernet Sauvignon at 13.8% alc by Hawkes vineyard in Healdsburg, California. Aromas and palate of plum, red ripe field berries, medium tannins and acidity, baking spices, caramel butterscotch and well integrated tannins with the fruit. This full bodied wine is approachable in its own and also pairs well with lasagna, steak frites or your favourite dish. — 10 years ago

Samuel Danthine

8.9

Always a pleasure, even if there always seems to be the risk of facing Putin at the bottom — 11 years ago

Antonio Bevacqua

9.9

An other great pinot! Like the hot girl next door, very genuine and just awesome. — 12 years ago