Ming L

9.1

Joyful occasion calls for bubbles. And wine tastes better on happy occasion.
Graduation at Notre Dame. — 3 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Starting the long Labor Day weekend in Big Sur the right way with a little N/V Krug Grande Cuvée. @Nepenthe

Happy Labor Day weekend all! 🍾🥂

Noses reveals; heavy bruised red apple, Bosc pear, overripe pineapple, lemon meringue, tropical melons, lime zest, white spice, sea fossils, deep crisp chalkiness, grey volcanics, yeast & bread dough, nougat, baguette crust, limestone, caramel notes, cream, vanillin framed in yellow lilies, white & spring flowers & mixed greens.

The palate is, ripe, lush, fresh and lively. The mouthfeel all Krug beautiful. Bruised red & golden apple with hints of cider, Bosc pear, overripe pineapple, lemon meringue, tropical melons, white stone fruits, lime zest/candy, white spice, sea fossils, crisp chalkiness, grey volcanics, yeast & bread dough, nougat, baguette crust, limestone, caramel notes, cream, cream soda, vanillin framed in yellow lilies, spring flowers & mixed greens. The acidity is near perfect. The long, elegant, well knitted & balanced finish is gentle until the long set when you get a full presence of white spice and minerality that persists for minutes.

This bottle was composed around 2011 and is made from over 120 different wines that span over 10 years. It is 47% Pinot Noir, 36% Chardonnay & 17% Pinot Meunier. — 6 years ago

Julian Gross

9.2

Unbelievable cab, perfect pairing with an excellent steak at one of the best chop houses in the country — 7 years ago

Mary H

9.3

Strawberries and cream. Happy birthday to me! — 8 years ago

with Adrienne and Louis

Hayden S

9.5

Birthday dinner at Forge in Carmel — 9 years ago

Liz O'Neal

9.1

Just opened in 2017 - was tight the first evening and definitely needed time to open up. Earthy, mushroom/forest floor notes on the palate, despite bright acidic nose. Crowd pleaser - happy I saved this.

Purchased w/ dad in 2014 - industry price $55 — 9 years ago

with Hannah

Jeff Ball

9.2

Hints of pomegranate, crisp and delicious. — 5 years ago

Paul K Sorbo

9.4

Happy birthday Davi! — 5 years ago

Ray Vanderhoff

9.3

So happy that I got a chance to try this legendary Super Tuscan wine. Primarily Sangiovese with some Cab Sauv and Cab Franc. Deep Garnet color and aromas of iodine and purple flowers. Black cherry and currant fruit. Hints of chocolate and baking spices. Touch of vanilla. Smooth tannins and nice and round. Beautiful! — 6 years ago

Anna Sangiacomo

9.3

Happy Sunday !!! — 7 years ago

Erin Flanigan

9.9

2012 on dec 2017 — 8 years ago

Lisa Kate

9.0

A delicious blend that warms you up on a cool night. Great to curl up w a good book to. Bought in Santa Barbara at the Grassini wine tasting room. — 9 years ago

DAD Wine Lover

9.4

Happy New Year to my Delectable friends!! — 9 years ago

with Mic, Daniela and 3 others

Eric Urbani

9.2

Still our fave — 5 years ago

Ming L

9.0

It’s fun to have a Jeroboam to celebrate a very special occasion!Wine tastes better on happy days. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

A lot can happen in three weeks. Cheers 🥂 to that!

Top photos, April 11th. Bottom photos, May 1st.

Happy May Day all. Hope yours was as nice as ours.

Numerous notes still stand. — 6 years ago

Amanda Thomas

9.3

Pleasant red blend from Texas! Dark red fruit, mildly tannic, smooth and easy. — 8 years ago

with Tim

Daniel Wisner

8.9

Cracked this on Friday before our Christmas party. Then it was drinking like a Sonoma Coast Pinot Noir.

Diving off into this bad boy this afternoon and it seems to have changed a bit. It's almost like the alcohol increased. It's coming in a little hot on the front end. Mellows out quickly though. It's got a super rich meaty sensation to it that finishes with a little vanilla dancing on the tongue. Good stuff. — 8 years ago

Amy Doyle

9.8

Happy Birthday bottle from Frédéric Rouzaud. Such a treat! Thank you to my beautiful sisters! 🥂 — 9 years ago

Scott Stadler

9.4

It's leftover night. Made a pasta with some leftover steak and carrots added to some leftover pizza sauce doctored up with some fresh garlic and Stags Leap Cabernet. Happy New Years!! — 9 years ago