Tracy Hall

9.2

Love this! No decant (imho it doesn’t need it). This is everything you want. Balanced fruit and acid. Served with bbq ribeye (the rub with brown sugar and ground coffee is what brought these together). Second night sautéed chicken with rosemary and a pesto pasta was also perfect. Love this! SS — 5 years ago

Ellen Clifford

8.9

Nan Helgeland makes extraordinary wines because she pays attention both to the wines and the people making them. That’s a whole other story though. This wine: red red fruits for sure(cran-rasp-blackrasp) well balanced but the tannins are gonna play hard to get, then they flirt with you then hide again. It’s intriguing — 7 years ago

Peter UPA

9.2

Medium nose with notes of sweet plums, blackcurrant, blackberries, leather, forest ground and dark cherry notes. Medium body and fruit, still young tannins.
Will the fruit be there for the tannins to soften? , would in that case benefit from a few years in the cellar. — 8 years ago

Jack Cranley, Backroads Wine Club & Cascadia Premium Wines

9.4

Absolutely delicious and adding gracefully. 2012 consumed in March 2018. Plenty of life still left in this. Great minerality and cherry funk. Love it! — 8 years ago

Mikey T

9.0

Wow, what a deal at < $20 / bottle
Wine spectator says #69 of top 100 of 2014.
A burly, brambly red, underscored by tarry smoke and underbrush notes, offering flavors of blackberry coulis, herb-marinated black olive, grilled mushroom and ground spice. This shows muscle that recommends it to short-term cellaring, made accessible by integration and balance. Drink now through 2024. Tasted twice, with consistent notes. #69 – 91 points — 8 years ago

Katherine Bordelon

Court of Master Sommelier Guild member

9.1

The canopy system used in the Rias Baxias region of northwest Spain provides for ample aeration and keeps the vines protected from the moist ground which breeds an environment not conducive to support healthy clusters. The Galician climate receives moisture from the Atlantic and is mostly sticky, warm and rainy with rain ☔️ most days during the year. Winters are a bit harsh and cold. The humid, salt air is what this viticultural environment is all about. The mostly white wines made here are highly acidic, with notes of tart, green apple 🍏 and white flowers. Most wines are aged in stainless steel and some see new, French oak for a few months. Then they are aged in the bottle. You can cellar them for up to 5-6 years. The Albariño grape is the most expensive and most difficult to produce in all of Spain. — 8 years ago

with Edmond

Scott Wiegand

9.2

Typical northwest IPA but very well done. Obviously they have the best selection of hops available given that the brewery is literally in the middle of their own hop fields. The beer has good citrusy and somewhat grassy hop nose and sweet malt. On he palate, it is well balanced with hop bitterness and slightly sweet and lightly biscuity malt. Very local, so this is an easy go-to beer for me. — 9 years ago

Lindsay Corrigan

8.9

Bright Red Cherry front to clove and finishes with light smokers oak. Soft tannins & youthful acidity that worked well with fatty meat. We enjoyed it with Chuck Burger topped with Provolone, Avocado, Tomato, Mayo on Egg Bun and side of Root Veggie fries🍷 — 6 years ago

Bob McDonald

9.0

Very Dusty on the nose - so dusty I thought it might be corked - TCA but it wasn’t a deal breaker. Unmistakabley Bordeaux. Some barnyard reduction which blew off. Very harmonious and balanced on the palate. No berry fruit - more cedar chest of drawers. After 2 hours strong aromas of Capsicum (red peppers). I am a big fan of Chateau Palmer. At a 2009 International Cabernet tasting I attended, the Palmer was a standout. In a reclassification it should be at least a 2nd Growth. For this wine no further cellaring required. — 7 years ago

Chris England

9.3

One of my of time favourite Margauxs & this toop vintage @ £65-£85 is a great price for the top quality 😉 good now but great in 5 more years 👍

🏵 93 points with more potential

🍇 71% Cabernet Sauvignon & 29% Merlot

🍷 Opaque blackened ruby

👃 Rich dark creamy blackcurrants through soft smoked oak, soggy earth & dark plum w/ minerals, gooey cocoa, broken pencil lead & melted liquorice

👄 Med body of silky goo mashed blackcurrant in an earthy mineral infused mocha liquorice splatter w/ a touch of fine dry tannins

🎯 Long rich dry bitter ground mocha liquorice dark fruit boom 💥 — 7 years ago

Kim Stanbro

9.2

Chocolate and cherry on the nose, lots of depth both in the glass and in this poetry reading @amysaulderby #wizardtower — 8 years ago

Peter Sultan

9.4

Never tire of this, really: layers of delicate & fine red fruits, integrated tannins, that bay leaf, ground tobacco leaf urgh at its base & still oodles of time to go. So fresh. — 8 years ago

with Paul and Owen

Zach Jindra

9.2

Nose: Spicy cherry, blackberry jam, wild grasses, rose, lead/minerality, salinity, orange creamsicle, almost a crustacean fishy note, black pepper, lavender.

Palate: Ripe cherry, gun powder, flint

Incredible with a "carbonara" of ground turkey and a bit of red sauce — 8 years ago

Dave Schneider

9.2

Bought this on a whim. Glad I did. Terrific Oregon Pinot for a reasonable price — 9 years ago

GHol

8.9

In first on QF1. Lots of citrus flavour which works well in the cabin of an aircraft. Would like to try again at ground level to check the real taste. Very enjoyable. Would certainly consider buying but might wait for a better vintage. — 6 years ago

Dawn E.

9.1

Here is my #fridaycabernetfix ! Not sure of the "somewhat low ratings" on this! This wine is really good! Super Smooth...dark fruits..molasses..sage..leather...vanilla..nice long finish! I picked this up for $40..pretty comparable ..previous purchases at a much higher price point.

Update..post 4 days vacuum pumped and in Refrigerator..this wine has lost some ground ..once being opened. Not bad..but heavy on the oak..and loss of acidity present post 1 hr. Decant. Not bad....just different.... — 7 years ago

Chris England

9.7

A review of 9️⃣’s for fun 😁

The 2009 was made 9 years ago @ £39 & 19 years after the 1990 @ €90 😁 so I thought it would be fun to compare how my favourite Pomerol has evolved 😁

💵 Oh & Petrus next door to this Chateau is 90 times more expensive 🤣

🥊 So 90 vs 09

🏵 90 - 97-98 points
🏵 09 - 94-95 points

🍷 90 - Garnet opaque ruby w/ bricking
🍷 09 - Opaque ruby

⏩ scroll for colour pics on Instagram ⏩

👃 90 - Bordeaux nasal sex of soggy earth, sooty underground 🚇, char-smoked oak, old leather, damp musty cellar, mushroom, mirabelle plums, damson compote, obliterated blackcurrant, herbs, toasted fig, bitter mocha & liquorice
👃 09 - Dark jammy plum & blackcurrant through smokey oak, choc mocha, flint, pencil lead, soggy earthy leaves & wet rock minerals

👄 90 - Med body of creamy earthy smooth silk dark plum & berry bathed in ground mocha & liquorice
👄 09 - Med+ creamy smooth ripe dark plum & blackcurrant body w/ a mocha infusion & mineral tone

🎯 90 - Long mocha liquorice dark fruits mouth filling linger w/ a big happy smile 😃
🎯 09 - Long smooth ripe dark fruit, minerals & rich mocha linger - oh & still big happy smile 😀

⏰ 09 I can’t wait to revisit you in 19 years 😘

👏 @josephjanoueix @jeanphilippejanoueix 😍
— 7 years ago

Mark Flesher

9.4

Cult chard tasted alongside a 2010 Aubert Lauren Chard....this one lost by a unanimous vote (and it wasn't even a blind vote either). I think everyone WANTED the Judge to win, but there was nothing to Judge here. At least for THIS COMPARISON, in 2018, the Aubert was the winner. BUT, this Judge chard did have more acidity up front than the Aubert, and IMO this wine has more aging potential than the 2010 Lauren Chard, which was pretty much right on the top of the hill tonght. Hard to beat a wine in its prime window, but goes to show you that Aubert makes chards that will compete with this kind of opponent. Lots of acid up front. Stone ground fruit entry, mineral-rich middle. I think that I was getting more pear than anything else here, but there was a hint of youthful butter and some dates. Finishes with actually a really nice fruit/nutty/almost gritty/tannin character for about 60 seconds, which is the one thing I will say that I give advantage to the Judge. Bravo! — 8 years ago

with Dan, Shay and 1 other

Peter UPA

9.7

Big potent nose with notes of black cherries, dark chocolate, leather, cedarwood, licorice and forrest ground. Big body with concentrated fruit, well balanced tannins, fresh acidity and long aromatic finnish - Always a great pleasure👍 — 8 years ago

Pete Schork

9.3

Ripe fruit gives way to baking spices baking spices baking spices. Jammy but not overly so. This is a unique little number, very interesting and agreeable — 9 years ago