Jay Kline

9.3

One of the few producers that I purchase each and every vintage. I find that Laurence Feraud’s wines are consistently some of the more interesting and enjoyable wines made in all of Chateauneuf du Pape; particularly when value comes into play. This bottle is my first experience with her 2018 vintage and the first bottle of a small tranche that I swooped up upon release. Popped and poured; consumed over 5 hours. The color is deep ruby with a near opaque core; glossy and gorgeous to behold. Medium+ viscosity. On the nose, this is classic Pegaü with loads of dark cherry and bramble fruit, a veritable hillside full of garrigue, lavender, black pepper, and something that reminds me of old books. On that palate, the fruit is equally generous, brambles and cherries, exotic spices, Herbs de Provence and a somewhat sanguine-like character to it. Substantial structure, though it seems to be a notch lower than the previous three vintages at this point in its young life. The tannins are very sneaky. Almost imperceptible for the first hour and yet, by hour four, they were very much making themselves known (in the Medium+ range). Acid is also Medium+ indicating these have an exciting life ahead. The finish lasts for well over a minute. All in all, another lovely Pegaü that will likely live in the shadow of some of the more heralded vintages in the last ten years however, that doesn’t mean this isn’t a stunner. Absolutely lovely stuff and I very much look forward to enjoying these well into the 2030’s. — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

When in doubt, a sure bet is a well aged, good vintage Heitz. @Eric Shanks

I intended to grab an 06 but, mistakenly grabbed an 07. I’ve not had one of my 06’s yet...next weekend.

The one thing I do every time I open one of my ten year or older Heitz Napa Cabernet’s is smile & think, this was sub $35 at Costco. It’s the wine feeling/definition of stealing candy from babies.

The nose is a beautiful harmony of fruit, earth and florals. Steeped, somewhat stewed, candied fruits of; dark currants/cassis, blackberries, dark cherries, black raspberries, mix of purple fruits; boysenberries, ollieberries, & mulberries. Dark, sweet tarriness, anise to black licorice, touch of incense, fire ambers, dark spices with violets palate heat, chocolate pudding, vanilla, light; cinnamon, clove & nutmeg, dark chocolate, caramel, sweet, soft, dark spice, dark berry cola, dark cherry kirsch, dark, rich earth, limestone, crushed, dry rocks, dry top soil, moist clay, understated herbs & dry brush, brewed coffee, mint, some sage & bay leaf, tobacco, dry, old leather with amazing, fresh & slightly withering & candied; dark, red, blue, purple with a violet & lavender frame. The acidity is splendid. The long, ripe, ruby, lush, elegant, well crafted balance of fruit & earth is delicious and persists endlessly with a dark spice on the long set.

The body is; delightful, ripe, rich, lush & full. The structure, tension, length and balance are woven in a perfect tapestry. This 07 has another 10-15 years easily. The tannins are rounded, smooth but, still have a dark, chewy, tarriness with baby teeth. The beauty of the vintage is on full display. Steeped, somewhat stewed, candied fruits of; dark currants/cassis, blackberries, dark cherries, black raspberries, mix of purple fruits; boysenberries, ollieberries, & mulberries. Dark, sweet tarriness, anise to black licorice, touch of incense, fire ambers, chocolate pudding, vanilla, light; cinnamon, clove & nutmeg, dark & milk chocolate, caramel, sweet, soft, dark spice, dark berry cola, dark cherry kirsch, dark, rich earth, limestone, crushed, dry rocks, dry top soil, moist clay & dry brush, brewed coffee, mint, tobacco, dry, old leather with amazing, fresh & slightly withering & candied ; dark, red, blue, purple with a violet & lavender frame. The acidity is perfect. The finish is; rich, ripe, ruby, candied, well balanced fruit & earth, elegant and long sets into velvety, round tannins and mid dark spices.

Photos of; the winery, tasting patio, old basket press and wide shot of the winery & Estate vines. — 5 years ago

Jordan Wardlaw

9.3

Always exceptional. I really admire the 2009 but I would prefer some of the vanillin/coconut American oak character to be a bit more woven into the overall picture. Pure red fruit aromas, exotic cedar and spice, sweet tobacco and a hint of balsamic herb. The freshness and silky tannins are delightful, just wait a few years for the aromatics to come together and resolve some of the younger parts. It’s going to be special. — 7 years ago

Scott Howard

9.5

Because one bottle of wine is not enough for turning 50. Heading into the old stuff for the next couple of weeks to celebrate. I hope to age as well as this wine. — 8 years ago

Jackson Rohrbaugh

9.0

We've veered into old Bordeaux territory here. Big, spicy, and brash, still holding weight, although the fruit has begun to dry slightly. Shared by a generous guest. #insignia #napacab #napavalley #napa — 9 years ago

Scorewine

Wine writer http://www.israelwines.co.il

9.1

Lovely Mouton still young and needs time to open up. Deep dark red, this iconic Bordeaux blend is rich elegant and tempting. Aromas of black current, chocolate, coffee, and spicy wood, all blend into a full bodied elegant rich wine, with lovely robust round tannins, splendid with layers of fruit and taste. Long chewy rich finish that stays with you almost 30 min after you finish your glass. The wine was still tight and needed time to open up, through a bit of sediments. My score 91, drink to 2024 — 9 years ago

Arvind David

9.1

Ok this is turning into a good night — 10 years ago

Lyle Coffield

Sommelier Kokkari, Evvia Estatorios

9.6

OMG. This is the taste that got me into wine. Dee-Effing-licious. — 11 years ago

Jay Kline

9.2

Poured into a ship’s decanter about an hour prior. Loads of sweet pipe tobacco, cassis, and purple flowers on the nose. On the palate, abundant, lush dark fruits with baking spices, tobacco and green bell pepper. Medium-plus tannins; medium-plus acid. Impeccable balance. Still quite primary at this point and I would say that the best is yet to come. Better after 2023 and through 2033. — 4 years ago

Bodil Martin

9.7

Loved it!! — 5 years ago

Jay Kline

9.1

Popped and poured out of a 1.5L and this was lights out good. I love the 2005 vintage in Barbaresco and this was a beautiful example and seemed to have so much left in the tank! The fruit was still bright and full of life. Tannins are still firm. Great acid for food and paired beautifully with frutta di mare fra diavolo. Secondary characteristics are just barely creeping into the fore. Wish I had another mag to drink in 2029. — 6 years ago

Jonathan Wall

9.1

Starts with a touch of funk. And rolls into very peppery charred cherry. Still bright and sharp. Would love to see what happens in 5 years but we couldn't resist our only two bottles. — 6 years ago

Garrett Cosenza

9.5

The last of the 01. @Cathy Corison thank you for bringing this light into the world. — 6 years ago

with Corey

Molly M

9.1

Just can’t get a bad wine in California it seems! Picked this up at the little mini mart outside Yosemite for $10. Delicious! — 7 years ago

Michael Martinez

9.4

A brilliantly structured, balanced and complex zin blend, and consistently one our favorites. This year it shows a nose of boysenberry punch with a hint of spice, and a palate of dark berries that started out with some raisins (in a GOOD dried fruit way) that developed into more blackberries. Still showing firm but balanced tannins and acidity, this wine paired beautifully with meatballs Marsala over garlic mashed potatoes and roasted balsamic asparagus. — 8 years ago

with Ken

Joe Lucca

9.5

Settle into this well worn, comfortable leather club chair. Cigar tobacco, leather, briar berry, and cracked rocks. Velvety tannins, earth, charcoal, autumn leaves, stewed berries. Beautifully light and delicate. A brooding force at one point, now refined over time to elegance. Close your eyes and find yourself in that club chair, a cigar smoldering next to you. And peace in your heart. — 9 years ago

with Diana, Anne-marie and 1 other

Douglas Rentschler

9.5

1997 is rounding into shape, wonderful. — 10 years ago

Tim O'Rourke

9.0

Great story behind this vintage and fun wine to try. Madeira-like which helps balance out the va--but turning into a very interesting wine. — 10 years ago

Kai Chang

9.2

Clear deep purple colour with watery rim. Clean medium intensity aroma with minty black cherry and black currant with hint of oak smokiness and vanilla. Dry on the palate full bodied medium alcohol with medium acidity and high but smooth velvety tannin. Flavours of earthy black currant, black cherry, and vanilla. Flavours last through into its long pleasant finish. Very good quality, drink now but can age for another 3 to 5 years for a even more balanced complexity. — 11 years ago

Christian Fischer

9.8

This is a tough one to rate. A 1982 and it drinks beautifully. Not on the decline at all, but happy I opened it for a nice post Xmas meal. The dark berries, leather and tobacco flavors blended and mellowed into a nicely rounded balanced flavor burst that comes out after an hour plus in the decanter. A truly great wine. — 4 years ago

Vanessa

9.3

Celebrating our completion of the WSET Level 3 exam today!

It was a labor of love. Results won’t be released for several months, but, hey, we poured ourselves into this prep and so wine not celebrate the milestone of getting ‘er done!

Cheers @win_tries_wine @deked1 — 4 years ago

with Deked1

Ryan Vento

9.5

BYOB wine night with friends & various industry acquaintances celebrating the recent induction of a couple of them into the ranks of CMS Certified.
.
Beautiful. Overripe pineapple, creme brûlée, honeysuckle. Loads of power. See you in another decade at least. — 6 years ago

with Krystal

Martijn

9.0

1997 vintage on 24.12.18 Cork broke into 1000 pieces.
Still a red fruit bomb. Drinking easily but I will keep my other bottles in the cellar. — 6 years ago

Pete Tulyathan

9.4

Deep garnet in color. At first, black fruit and roasted coffee dominated the nose, but then it opened up into a surprising scent of beautiful spring flowers, spice box and earth after a couple hours of exposure to air. Tannin was fine, but it did have a nice gripping feel to it that built on after the sip. From an assemblage of 80% Can Sauv and 20% Merlot. This Pichon Baron 2014 has power and concentration without it being overly heavy on the palate. Already pleasant to drink now, but will probably be fun to drink given another 3-5 years in the cellar. — 7 years ago

LM Segal

9.3

Fruit, acids and tannins faded into the background, initially lost (and thought off and nearly tossed!) due to extreme undergrowth funk. That blew off in 30 mins and what remained was Syrah turned all burgundy, fleshy but light. Not best example, but delicious. — 8 years ago

Raul Puga

9.3

Love me some Rafanelli Zin. This is the wine that got me into wine. Yes I know it's young but oh so yummy!!! '14 looks like it will be great in a couple of years — 9 years ago

Cynthia Garcia

9.4

Smoky. Very big. Fruity. Over ripened dark fruit that turns into an earthy wet wood. Always solid. #dressshopping #t&c — 9 years ago

Dock Hooks

9.4

Crazy good paired with dipping into gamba al ajillo (emphasis added), at Napa's groovy/real Zuzu, catching a classic deeply dirty nose while still sporting sun-drenched fruit that initially reworks one's first blush front mouth with an iodine edge that morfs into red and black fruit edgy with acid/tannin slow dancing to the depths and begging for another pinch of broth soaked chewy freshly baked bread and the associated next swig of this sweet juice...rhythmically stellar by day or by night😎🌌👣🍷🌀🎼

PS hit Zuzu (friendly, delicious and real...

— 10 years ago

Sean Trapani

Founder/Educator Wine Fluent, Consultant ABC Fine Wines & Spirits

9.0

(***) black plums, cab skins, red cherries smeared across a number 2 pencil; it opened a bit hot and finished a little quick, but it made pizza night into an event. — 10 years ago

Regan Meador

9.2

Perfect while watching Fred Lee work that piece of land into submission. — 12 years ago