Scott@Mister A’s-San Diego

9.6

2005 vintage. From magnum. Open 3.5 hours. Top of the bell curve but years to go at that summit. Great, aged Bordeaux nose of leather, brick, earth and dried cherry. Medium body. All that along for the ride with some big cigar/tobacco notes on the expectedly lengthy finish. This will hold steady in this fantastic phase for at least a half-decade. — 4 years ago

Shay A

9.3

Last week was a combo of 4th Friday and Open That Bottle Night on back to back nights. Needless to say, the lineup between both days was full of heavy hitters, so I’m only posting standout bottles.

Fun to try next to a 2000 Talbot. This was decidedly lighter on the mid palate, but much more tannic at the finish. More to the red and black fruit spectrum showing black cherries, raspberries, underripe blackberries alongside lots of herbs, graphite, rose petals and cedar. The palate seems to beg for more time in bottle as it certainly gained power the longer it was open. I’d hold. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

There is nothing like taking a $31 bottle of Napa Cabernet and turning it into liquid gold. All you have to do is buy a good producer’s decent vintage or better and hold it in bottle for nearly 10 years or longer. Bottle age can’t be accomplished in a decanter, no matter how long you decant it. It simply will not round out the wine, make the tannins well resolved, integrate all the flavors that equate to a nice complex wine.

I was saddened to see a quality Napa Valley Pioneer recently sell its winery. I am sure somewhere Joe Heitz is beside himself. However, nothing stands for forever. We’ll see what the new owners do with it. Certainly, the last free quality free tasting in Napa Valley is gone forever. To be continued...

The nose reveals; dark currants, ripe, ruby, slightly candied fruits of; blackberries, dark cherries, black raspberries, black plum, blueberries and cherry kirsch. Sweet tarry notes, black, rich, turned soil, anise, steep fruit tea, limestone minerals, dry crushed rock, underbrush, soft leather, hints of dry herbs, moist clay with candied, bright, dark, red, blue florals and violets for days.

The body is full, very round and gorgeous across the palate. The tannins are about 80% resolved but, still showing some teeth. The structure, tension, length and balance have hit the top of the bell curve and will hold there awhile longer. There is nothing in this wine that bites back or is astringent. Dark currants, ripe, ruby, slightly candied fruits of; blackberries, dark cherries, black raspberries, black plum, blueberries, raspberries on the high palate and long set with cherry kirsch. Sweet tarry notes, black, rich, turned soil, anise, steep fruit tea, caramel, some milk chocolate, limestone minerals, dry crushed rocks, dry top soil, underbrush, soft leather, touch of graphite, hints of dry herbs, moist clay with amazing candied, bright, dark, red, blue florals and violets for days. The acidity is like a palate waterfall. The long finish is; delicious, gorgeous, ruby, well balanced, elegant with polish that persists nicely for minutes.

Photos of; Heitz vineyard, tasting bar/room on Hwy 29, sitting area outside the tasting room and Heitz winery and Estate vines. — 6 years ago

Jean-Francois Pelletier

9.5

Deep Ruby. Haunting nose of cherries, dark fruit, sage and pencil lead. Full body, mouth drying tannins with an incredibly long finish. This was decanted for five hours. So young but so good. Hold. — 7 years ago

Jeff Loo

9.3

Exotic American oak but complemented well with red fruit, spice and a kiss of oak. Drinking very well today, decanted for 45 minutes, did the trick. Will hold for easily another 20 years, no problem but so delicious now. — 8 years ago

Stephen Redenbaugh

9.3

Surprisingly rich and luscious tonight. Enough structure and weight to hold up to really great red-tablecloth Italian. Round, resolved, no noticeable tannins... great dark fruited balance (cherry/blackberry). I think wines from Rhys need serious time... this often dissed 2011 vintage is drinking very well at 9 yrs of age. Creates a problem as I was poised to order fewer. Argh... — 5 years ago

Shay A

9.5

Last week was a combo of 4th Friday and Open That Bottle Night on back to back nights. Needless to say, the lineup between both days was full of heavy hitters, so I’m only posting standout bottles.

This was slow oxed for a few hours before the event. I was fortunate to try this a couple times throughout the evening. Monster stuff that is only getting better. Aromatics of dark cocoa, mocha, bayleaf, cedar, currant, underripe blackberries and raspberries. Built like a tank on the palate...big structure sporting notes of leather, herbs de Provence, grilled black cherries, plum, mulberries, graphite, and a tannic finish. If you can decant for half a day, go for it. Otherwise, hold on and enjoy the fireworks in 5-7yrs. Thanks for bringing @Jid R . — 6 years ago

with Jid

Andrew Schirmer

9.4

Always à point. Sour cherry, oak, softening tannins. Lovely now, hold for 10 and see what it brings. — 7 years ago

with Alsu

Greg Gregory

9.7

Truly one of the better 2000’s I’ve had. Needs an hour or more to open up but glorious fruit and texture once it does. Silky like cashmere. Black fruits galore. Better to hold your bottles for another five years. The best is yet to come. — 7 years ago

Byron Hewett

9.2

2004 is a power vintage for Brunello. Terrific underlying material. I will hold mine for another ~5 years. — 7 years ago

Bill Bishop

9.3

Served from magnum. The 1979 Gruaud Larose is drinking beautifully. Light brick rim to dark ruby color. Just a touch of Bret in the nose but plenty of plum-like fruit. Nice acidity with plenty of fruit up front. Ripe. Soft tannins with nice lingering fruit in finish. Perfect now but will hold for several years to come. Drank on my 64th birthday with BBQ ribs. Great pairing. — 8 years ago

JJ Lumia

9.4

I know, I know. Too early. I couldn't hold out any longer. BUT. This. Is. Awesome. Oozing plenty of goodness with mushroom, barnyard, and bacon fat. Oh the bacon fat. If you want a fruit-forward, uninteresting Syrah, well...ok. This isn't for you. But if you have some game or are willing to lugnut up and try a real Syrah, uncork this beauty. And this beauty can easily go 10 more years without breaking a sweat. — 9 years ago

Ryan Guy

9.4

Underbrush, licorice, red raspberry, cracked pepper, with caramel and dried floral highlights. Balanced and smooth with plush dark red bordering on black fruits. Good length. Classic. Drink or hold. — 5 years ago

Ed Lehrman

9.2

2018 vintage- delicious from the get go and textured enough to hold up to ribeye steak. Touch of brett complemented the meat. Delicious. — 5 years ago

Joe Gillies

9.4

Very good right now (Nov 2019) but will definitely improve over the next few years. Still a bit tannic but explosive black and blue fruit aromas and flavors along with mint, and earthy flavors. I'd hold for another year or two but no rush in drinking. — 6 years ago

Shay A

9.2

A few days late in posting the Wednesday Wine Committee wines. Standard format with 1 sparkler, 3 whites, 4 reds and 1 dessert wine. All served blind.

Enjoyable and drank younger than its age. I always get a cherry swisher sweets note with St Estephe wines. Very tart black cherries, currant, tart plum and herbs all over this wine. Tannins still holding up nicely. Not getting better, but will probably hold for a bit. I guessed mid-‘90s left bank Bordeaux. — 6 years ago

with Dan, Will and 1 other

Ryan Mullins

9.2

Drink now or forever hold your piece — 7 years ago

Paul Masson

9.1

Much more advanced than Lafite with marked tertiary forest floor, approachable tannins. Drink or hold — 7 years ago

Alex Jones

Marketing/Development Kunni/Westerly Wines

9.0

Hot at first but Asian plum and Korean bbq sauce shows later along with wild cherry/dark fruit. It’s massive and may not hold but really enjoyable now. — 8 years ago

Martin G Rivard

10

What a beautiful person inside and out! I'm blessed beyond measure to be able to call him "Dad". Words can't adequately express how much I Love him. We opened a few bottles last night that I will hold near and dear to my heart forever. We are celebrating his completion of 6 rounds of chemo therapy in his battle against Prostate cancer. This is his 3rd time in the ring against this opponent and it appears that he's won with a unanimous decision by knockout at this time!!!!!! Love you dad!!!!! So proud of your strength through this process. My Father was born in 1940. A difficult year to say the least:
Germans entered Bordeaux in June of 1940. As dictated by Hitler himself, it was the sworn duty of each and every commander to search and seize whatever could be used for the advancement of the German cause. Bedlam broke out. Chateaux' were ransacked, wine cellars were looted if not used for target practice. The Chateauxs were forced to continue producing wines. It's poetic justice that Mother Nature provided the Germans with the worst growing season from 1940 to 1944!!!! The Germans left Bordeaux in 1944 to the cheers of the residents "Au Revoir Les Allemands"!!!! The 1940 bottle that we enjoyed this evening survived World War II. It Survived the ransacking, pillaging & plunder of countless German soldiers. It's outer capsule showed evident signs of its struggle but it's inner beauty was unblemished and glorious. I've had many, many vintages of Latour from 1928 and on but none have ever tasted as perfect as the one we enjoyed tonight. This 1940 was perfect. It was a fighter, it never gave up, it never relinquished in the face of adversity. That's my Father, that my role model. He's a beautiful person inside & out. I think 1940 is the best vintage that I have ever had the privilege to enjoy. Special thanks to my good friends Michael Troise whom provided me with much of the insights in regards to the incredibly difficult vintage and David Page whom gifted this bottle to me for our celebration this evening. I will never forget your generosity. It was a glorious evening to say the least!!! Wine has a way of bringing people together and encapsulating an evening and event. I couldn't think of a better way to rejoice in his victory than to open a Father & Son birth year wine. — 9 years ago

with Ryan, Christine and 1 other