Ira Schwartz

9.5

Keeps going from strength to strength.
One can easily be fooled by this champagne’s light texture but make no mistake about it, this packs a punch! Similar to my previous bottle in 2023 but with more power, .Almost too easy to drink. — a month ago

Tom Garland

9.3

Decant for sediment (lots of chunky/fine sediment) and pour. A stunning medium ruby red color with little signs of aging. On the nose: big inviting notes of dark fruit/currants, worn leather, herbaceous, smoked meat, funky earth, menthol. Taste: silky, evolved, expressive structure with brambly plum, currants, old leather, dark chocolate, graphite, and a black raspberry-iron-dried herb long finish. YUM! It's what's you want in an aged Napa cab, and glad to have just acquired 3 more bottles. — 2 months ago

with Brenda

Conrad Green

9.5

From mag. Gorgeous soft plum and red cherry. Floral notes, hints of iodine and violets. Excellent. In great shape. — 2 months ago

with BOT, Matt and 1 other

Andrew Cullimore

9.3

Quite light spices , coffee , sous bois , herbal hints . On the palate this has good density and spicy , menthol , dark coffee stained fruit , some slightly gritty tannin . It comes across as quite ripe but with balanced acidity and quite good menthol tinged length . This was served blind from a half bottle . I was putting this in the 80s and Napa , not Bordeaux! This had to do with the texture and quite ripe , generous fruit profile . Drinking perfectly now , I wouldn’t wait any longer — 3 months ago

Alessandro Dalle Carbonare

9.5

95-96+ This is gonna be really cool in the years to come. — 3 months ago

Doug Powers

9.5

Dark red-purple color with faint orange on the rim, rich, deep currants and cassis, great acidity highlights the crispness and freshness in the nearly 40-year-old wine, for a 1986, this shows little tannic structure, long, lingering finish, outstanding!! — 4 months ago

with Jim

Judy Miko

9.1

Celebration with Our Son In-Law — 4 months ago

with Bill and Lauren

Sipping Fine Wine

9.4

Blend of 98% Cabernet Sauvignon, 1% Cabernet Franc, and half a % each of Malbec and Merlot, aged 15 months in 33% new French oak, 51% of fruit from Atlas Peak District, deep Ruby with aromas of vibrant dark fruit, sweet spice and herbs. On the palate flavors of cherry and blackberry with tobacco spice, toasty oak, cinnamon and floral notes. Fine tannins, long finish ending with fruit, spice, cedar, mocha and mineral character, Nice, should age well. — 5 months ago

Ron Siegel

9.4

An older Krug Cuvee purchased in 14 showing a rich apple, pear with a toasty, honeyed, brioche, pastry dough & mineral — 9 months ago

Jason Gelman

9.0

heavy pencil shavings and cigar smoke on the nose. black olive and green bell pepper too. color is definitely what you’d expect in a 20 year old wine. palate is consistent with nose, very bordeaux-lite. heavy cigar box. a lot of olive and herb tapenade character. some black pepper on the finish too. very savory overall. — 2 years ago

NFL Wine Guy

9.1

2017 Marcel Lapierre Morgon in the House!
Did you know that Morgon is the second largest Cru (group of vineyards) in Beaujolais after Brouilly?
Yea anyway.... This Full Bodied Gamay was dope🔥🔥🔥🔥🔥. Deep Garnet, Red fruit on the nose like cherry or pomegranate.
I get plum, & nectarine/peach.
Nice finish !
I’d give it around 91 points.
#morgon #beaujolais #frenchwine #gamay #france #france🇫🇷 #wine #winetasting — 6 years ago

Jay Kline

9.4

It is customary for the wines of Chateau Musar to be released seven years post-vintage. However, in 2013, the decision was made to hold the vintage back. 2006 was unusual for two reasons. The first, were the cool climatic conditions in the Bekaa; the likes of which had not been seen since the 1950’s. There was a two-week period in winter where the valley was blanketed in snow and mild temperatures remained in effect throughout much of the growing season. The second was much more tragic: 2006 was a war year in Lebanon. On July 12th of that year, Israel and Hezbollah engaged in a bloody conflict that lasted (officially) a little over a month. Sadly, thousands of lives were lost. In 2017, eleven years after harvest, the 2006 vintage was deemed ready for release.

Poured into a decanter about 90min prior to service. The 2006 pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of black cherry, blackberries, black currants, tobacco, horse blanket, leather, some red and purple flowers, dried herbs and Eastern spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and absolutely delicious. A triumph and perfect with lamb chops. Drink now through 2046+.

How Chateau Musar endures to make wines from the Bekaa remain one of the great examples of human grit and determination available in the world of wine. Frankly, it’s a minor miracle this vintage ever made it to the winery. — 2 months ago

Andrew Cullimore

9.6

Medium lemon colour . Persistent and fine perlage. This is quite restrained at first with lemon oil , toasty baked pastry and oyster shell hints . On the palate this is really quite intense , honied lemon , ginger, toasty yellow fruits , toasted nuts and quite mineral, oyster shell hints. Long and complex on the finish , fresh acidity , intense and complete . Needs a little more time, will show even better in 5 -10 years or so and over the next 10-15 years . — 2 months ago

Jack Gyben

9.6

We could not believe this was 1996. Young gorgeous fruit in a wine I tasted blind that I thought might be 2009. Gorgeous… a revelation about what a nearly 30 year old Bordeaux could be! Wow! — 2 months ago

John Malcolm

9.7

An exceptional, full-bodied wine. Tasted a lot of black cherry, currants, cedar, and creme de cassis. Drinking great now, but should last a long time in the cellar. — 3 months ago

Andrew Cullimore

9.2

Medium deep ruby , quite thin garnet rim . Quite a lot of cassis, herbal grafite notes , touch of blackberry , scorched earth , a bit for floral after a while in the glass. On the palate this shows more sweet dark fruit, touch of spicy oak, blackcurrant , dark cherry and cacau . Balanced acidity and sweet slightly grippy tannins , just balanced alcohol . Spicy sweet blackcurrant, grafite tinged finish , decent length. This is still young and quite fruit driven but is enjoyable now with food . Better in 5 years or so and will last well a further 8-10. — 3 months ago

Andrew Cullimore

9.3

No formal notes . Medium deep ruby again. This is a bit greener , spicier , with some red pepper , smokier and darker fruit on the nose . Spicier and a bit more plush on the palate . This actually improved a lot in the glass and was changing quite a lot , became more floral with crunchy fresh dark berries . Polished tannin but nice fresh acidity , quite velvety on the palate . No lack of weight either . Really quite liked this and will no doubt age gracefully even if it is enjoyable today with time in decanter. For enjoyment over the next 10 years or so. — 6 months ago

Scott@Mister A’s-San Diego

9.4

2000 vintage. Last tasted 9.25.23 (9.2) after 1.5 hours decanted. Popped and decanted this for lunch. Great fill and solid cork. Throwing a bit of sed but less than anticipated. Meh nose. Medium body initially. Started off on the rich side of the ledger but not plush. Had some smoothness afoot. Tasted after 45 mins open, 1.75 hours open and 8 hours open. First two were unspectacular. After lounging in the decanter 8 hours, wine had firmed up, thinned out, picked up plenty of secondary flavors and had that previously missing grip. If you're gonna open this during the holidays or anytime soon, do it very very early...otherwise, it'll be a total waste. Wine has miles to go. No rush to crush but just air it out in advance properly. 10.16.24. — 9 months ago

Michael Ma

9.0

Balanced but fruit is front and center through to the finish with a soft velvety tongue. The bourbon barrels come through with a deliciously harmonious, and unique surprise. — 6 years ago

P Plusquellec

9.4

Second time in 3 weeks to enjoy this treat, though later vintage — 10 years ago

Tom Garland

9.4

+2 hour decant(decent chunky/fine sediment). An amazing dark garnet color. On the nose: You must breathe in this captivating nose of dark red fruit, herbaceous, smoke, sweet florals, worn leather, licorice. Taste: layered, balanced, silky wine with brambly raspberry/cherry, peppery tobacco, gravel, smoked leather, tar, and a long drying finish. YUM! No need to hurry plenty of time to go. — 2 months ago

with Brenda

Cory Abad

9.5

Amazing Sangiovese. Dry and smooth. — 2 months ago

Somm David T

Independent Sommelier/Wine Educator

9.5

It is really no surprise that this 05 is incredible and yet still extremely youthful. This 05 will out live almost anyone 50 years old. It is good for another 45 years.

I had their 16 La Dame last weekend & commented it should not be opened for another 10 years.

The core on the nose is dark velvet black currants. There’s a bit of melted dark chocolate-mousse. Ripe but subtle blackberries, black raspberries, black plum-plum pudding, very dark cherries, some mulberries, mocha powder, dark, rich earth, dry river stone, limestone, anise, mix of dry/fresh herbs, fine, undertone of baking spices, moist grey clay, slightly dry tobacco, sandalwood, mild, elegant spice, just the slightest hint of mint, very, slightly candied, dark, withering flowers & red roses.

The palate is rich, round with velvety M+ tannins. The core is dark fruits blended in melted dark-mocha chocolate. Blackberries, black raspberries, both plums w/ heavy skin, dark cherries, poached to slightly baked strawberries & raspberries over the top. Dry bay leaf-sage, moist clay, rich, dark, turned earth, dry river stone, limestone powder, stem inclusion, red licorice/cola, anise to black licorice candy, sandalwood to soft cedar, slightly moist tobacco, used leather, mild, dark spice, a touch & just a touch of tomato leaf, hints of cardamom, dark/red withering flowers with just a touch of violets, perfect acidity and a very well knitted, tensioned, balanced, structured, elegantly polished finish that last two-minutes and lands on nice earthiness & softly muddled spice.

Paired w/ their bone-in Ribeye. Best steakhouse steak that I’ve had out and not made by friends and or myself. Rich fat, tender and nice flavor. Lacks a bit of char and Napa Valley Rub from wholespice.com.

Open in another 15-20 years.

A real shot at a 💯 in another 15-20+.

@Delmonico Steakhouse Las Vegas — 2 months ago

Tom Garland

9.4

Decant and pour. Restrained notes of dark fruit, smoke, leather, tobacco, grilled bell pepper. Taste: cherry, blueberry, currants, crushed granite, truffles. A young wine that I would luv to drink again in 15 years. — 3 months ago

with Brenda

Kevin Dale

9.5

Decanted for 40 minutes. Still drinking really young. Probably in its prime another 10-15 years. — 3 months ago

Somm David T

Independent Sommelier/Wine Educator

9.5

From 375ml. @Lira Restaurant The Chef is the Gordon Ramsey winner.

Resolved, velvety M+ tannins. Ruby fruits of; blackberry pie, black raspberries, blueberries, both plums, dark cherries & raspberries. Dark chocolate bar, slightly moist tobacco, sandalwood to barrel shavings, dry top soil, dry crushed rocks, black licorice, sweet tarriness, dry herbs, light cinnamon, clove, vanillin, mocha, dry, volcanic clay, dark, withering flowers, some lavender framed in violets, excellent round acidity with incredible, balance, perfectly tensioned, softly structured, elegance finish that lasts a full minute. — 4 months ago

Tom Garland

9.1

Double decant for sediment and pour (lots of chunky/fine sediment). A striking still dark ruby red color with bricking. On the nose: wonderful fragrant nose of brambly red fruit, leather, loamy earth, mint, pencil lead. Taste: smooth, elegant wine with dried red fruit, cedar, dried herbs, tar, smokey earth, gravel with a medium plus finish. YUM! Still hanging in there and a pleasure to drink. — 5 months ago

with Brenda

"Odedi"

9.3

#AgedWineTuesday

Dark ruby in color with a short reddish rim.

Strong nose of black fruits, cedar, spices, chocolates, coffee, licorice, light vanilla and black pepper.

Full bodied and elegant with medium acidity and long legs.

Dry on the palate with black currants, cooked cherries, tobacco leaf, dark coffee, cedar, earth, dark chocolates, licorice, cola, spices, vegetables, herbs and black pepper.

Long finish with fine grained tannins and tangy cherries.

This 17 year old Napa Cabernet Sauvignon feels more like a Left Bank Bordeaux. Fruit forward with nice complexity and a soft mouthfeel.

Showing great complexity and delicious, but I expected more from this great 2007 vintage. I had the 2001 not too long ago, and it was so much better.

Nicely balanced and good by itself or with food. A good food wine too.

A blend of 94% Cabernet Sauvignon, 3% Cabernet Franc, and 3% Petit Verdot.

14.1% alcohol by volume.

93 points.

$350. — 7 months ago

Terri Bauer

9.3

Mike’s WT 27.00. — 3 years ago

Mark Lipton

9.4

If you have to drink a 2011 Napa Cabernet, this is the one. Overcomes the flimsiness and off-centered taste of many of its peers. Blueberry, suggestive of Alexander Valley cabs, is present in spades, and wonderful, smooth, and satisfying midpalate and finish. — 9 years ago