Tony Garcia

8.9

Sings of storage issues, low neck, slightly materized, tea leaves, tad gritty, some of the classic LaTache elements were under the surface if you focused hard. — 7 years ago

Jasmine Hirsch

Sales & Marketing Hirsch Vineyards, founder In Pursuit of Balance

9.5

Twins (almost)
1979 - perfumed, with pretty fruit, delicate yet structured, fragile yet alive.
1980 - opened hard, but evolved into an intellectual, harmonious wine with impressive energy and length. — 8 years ago

Rafael Landestoy

9.4

Hard to follow the Cheval Blanc but Pichon Lalande never disappoints. Another beauty! — 10 years ago

with Janet, Jorge and 1 other

Jeremy Shanker

Sommelier at RN74

9.4

Came close enough to the '55 Latour that I had to think hard about it for a minute! — 10 years ago

with Meena and Eddy

Chris Drake

9.9

When you want a great wine..... Hard to resist a Caymus — 10 years ago

Olivia Ragni

9.2

So lovely funky method traditional Chilean sidra for New Years — 11 years ago

B

10

1985 Sassicaia. Second red wine at Redd Wood lunch w A, S, and K. This wine was perfect. Epic. We could not believe how perfect this wine was drinking. Thoroughly enjoyed it- it was enjoyable the way truffles are- hard to describe, but pleasing to all relevant senses. — 11 years ago

Lewis Chester

9.3

2000 vintage. Deep ruby, edging to deep garnet around the rim, very bright. Plush on the nose. The black cassis notes from the Cab and the violets from the Cab Franc are very noticeable. The wine is developing with huge sweet spice, vanilla, smoke and leather. There's a bovril, meaty note here that's very attractive. On the palate, medium acidity, high tannin - grippy, but not coarse; well integrated. Alcohol is 13% and unobtrusive. Good concentration. Fruit is riper on palate than in the mouth, and a distinctive dark chocolate and cinnamon note. The finish is long and attractive. Hard to imagine this wine drinking any better from here. — 11 years ago

Cyrus Hazzard

Concierge Wine Sales Total Wine & More

9.2

Out of magnum. Little heat taint here, probably not stored great. Still good wine hit its peak at about 30 minutes of the decanter well-integrated oak definitely can tell it's mountain fruit hard to say what it be like if it was a clean bottle. — 12 years ago

Saman Hosseini

Writer Maison Abattoir

8.9

Expressive, and silky. Hard to resist drinking today. — 13 years ago

KA

9.3

Probably the most interesting Rose I’ve ever had . Extremely rare and hard to get and I can see why. — 8 years ago

Matt Perlman

9.3

So smoove. Mellow, aromatic, no hard edges, Brett or greenness to be found. — 9 years ago

Jeff Choy

9.0

Still a lot of life left despite the vintage. After decanting for an hour it is hard to find any flaw with it. — 10 years ago

Merritt Santino Raül Gilé

9.0

This was breathing fire 15 minutes after opening. Nose was Christmas Pudding with Hard Sauce. Heavy raisin on the tongue. No other way to describe it. Definitely softened after a couple hours. To be honest, I liked it in the pudding phase best. #DNWC — 10 years ago

with Alison

Marshal White

8.9

Just the merest suggestion of funk — 10 years ago

Steve Alcorn

9.7

Tasted June 20, 2015. A perfect bottle that lived up to its reputation. So hard to find one with guaranteed provenance and not a fake. From the German cellar of Armin Diel, Mahler-Besse. Almost overwhelming chocolate mint, dust, great tannic structure, cherry cola, eucalyptus bark, vanilla, unchanged in the glass for two hours. This wine will likely live another 100 years. — 11 years ago

with John, Ron and 1 other

Andrei Shustov

9.8

Near perfection. Depth, fruit, flowers, endless finish. The soul of Australian wines. Hard to beat! — 11 years ago

Keith Petersen

9.4

Crisp, tart and funky, light years from a traditional cider. — 11 years ago

Diane Kessler

9.1

Needed decanting as it was hard as nails when first opened. Great balance of fruit and acidity with tannins quite pronounced. Beautiful with assorted pastas at Collichio & Sons — 11 years ago

Nicole Gabrielle

9.0

Thanksgiving at Bruin Woods — 12 years ago

Daniel Adams

9.6

A great hard apple cider that is crisp but not overly sweet. — 13 years ago

Delectable Wine

Follow to learn about our favorite wines & people.

9.5

The 2014 Barolo Monvigliero is quite refined and gracious, although it is also surprisingly dark, dense and concentrated by this wine's standards. A shy, reticent wine, the 2014 is going to need time in bottle to flesh out, especially in the midpalate. I have seen this with other vintages, and expect that it will be the case here as well. The precision, clarity and silkiness that are so typical of Monvigliero start to emerge as the wine opens up in the glass. Readers should plan on being patient. If that is not possible, try to taste the 2014 as soon as possible, because these wines have a tendency to shut down hard post-bottling. As always, Monvigliero is fermented with 100% whole clusters. (Antonio Galloni, Vinous, February 2018) — 8 years ago

Scott Wren

9.6

Okay, I get what all the fuss is about. Hard to believe that something so layered and 'sweet' can have such refreshing acidity. Like being inside a leaking beehive during the lightning storm — 10 years ago

Tom Kobylarz

9.8

If there were ever an archetypical Syrah, Jamet's Cote-Rotie would be a strong candidate. To me this is a pure expression of a classic Northern Rhone Syrah. It is not a single site, but a blend of terroirs, encompassing over 20 sites mostly from hard rock schist bedrock with little to no topsoil. There is NO Viognier in this wine like one might expect from most Cote-Rotie that might have 1-5% co-fermented.

Importantly, there is also a lot less of the oak character that can dominate and overwhelm many Northern Rhone wines. The oak maturation, while not short at 22 months, only uses 15% new oak with no trace of it on the palate as it is perfectly integrated. Grape bunches are whole cluster fermented and macerated for up to 3 weeks.

The 2007 we have here was drinking superbly for a young wine, showing lively and racy layers of peppercorn spice, roast beef, and warm blackberry and currant fruit from the hot 2007 vintage. While from a warm vintage, not a hair is out of place. Density and purity exude from the nose and hint at what a brilliant future this wine has. Perfect acidity and fleshy ripe tannin provide the backbone structure for father time to peel back the layers of this beauty. I will be chceking back in 5 years at the earliest. — 10 years ago

Matt Sterr

9.0

Nelson Sauvin and cascade hops. Ultra dry. — 10 years ago

Peg Hanssen

9.6

In the tradition of ice wines and ice ciders. Slightly effervescent and pairs wonderfully with roast turkey. — 11 years ago

Scott Wiegand

9.3

My favorite cider. A sweeter cider but well balanced and slightly spicy for an overall great flavor profile. Their Saskatoon cider is great if you are looking for something a little sweeter and more unusual. — 11 years ago

Fred Calatayud

9.3

I read on Delectable that this Pinot is a Cab lover's Pinot and she was right. I usually pass on Pinot because a good one is so hard for me to find. But this one is really, really good. I've had the Belle Glos from Meiomi, which I've liked as well, but this is equally as good. Great spice along with the fruit. Found this on sale on Cape Cod for $17 - a bargain for wine that drinks like this. — 11 years ago

Rebekah Wineburg

Winemaker Buccella Wines

8.9

Very apple-y. A bit less than dry but not syrupy sweet. Refreshing and fresh. Nicely done. — 12 years ago

John Junguenet

9.3

So hard to resist! Def tucking a few away for the 40th Bday...in 2023 — 13 years ago