Donald Williams

9.6

One of the best Chardonnays on the planet. Typical of Iron Horse. — 7 months ago

with Bonnie

Ron Siegel

9.3

Dark, inky with its red & black cherry, berry fruit, lots of meat, blood, iron, spice, graphite & violets — 8 months ago

Donald Williams

9.4

All Iron Horse Chardonnay is wonderful. Hard to pick a favorite. — 8 months ago

with Bonnie

Jeremy.Buss

9.2

Excellent on a stand alone basis or in mimosas!! Slight brioche, caramel, butter, and a hint of apricot. Just as good at bottle opening as it was a couple hours later! — 2 years ago

Brett Owens

9.0

Nice Chardonnay. — 4 years ago

Ben LaBolt

9.0

Beautiful winery that also produces bubbly. Medium bodied pinots that are well balanced w nice fruit. — 5 years ago

with Leo

Randall Brater

9.0

Citrus, lime and cream on the nose. Nice bubbles. Light, with medium tartness and balanced fruit. Very enjoyable. — 5 years ago

Andy Strand

9.2

Always solid — 6 years ago

with stephanie

Bill Mowry

9.2

Iron Horse is a favorite of ours for all their sparkling wines. This Classic Brut vintage is 77% Pinot Noir and 23% Chardonnay. Pale straw color, nice bubbles, and green apple flavors. — 7 months ago

with Lou, Amelia and 1 other

Jeremy.Buss

8.9

Normally a huge Iron horse bubbly fan but this was more average than fantastic. Still a bottle I’d recommend but I will likely go to other bottles. — 8 months ago

Conrad Green

9.9

From Mag. An absolute wow of a bottle. The nose is crazy intense, lucid and profound. Dark plum fruit with a whiff of band aid, iron, black pepper, a tangy meatiness. Loads of delicate floral notes floating around, but a soulful and pristine bottle. As fresh as an early 2000’s bottle but so much age and precision going on. Wonderful. Just spectacular. — 10 months ago

Lee Lightfoot

9.4

Great showing from an undervalued year. Red fruit tobacco cedar iron blood savory spice in a great drinking window. — 4 years ago

with Alex

Brenda Terzich-Garland

9.5

Color - dark purple garnet. A bold expressive funky perfume fruit nose so classic of Cayuse with mineral-meat, smokey and mint notes lingering with a vanilla toast scent. Juicy and elegant; rich with dark plum-cherry flavors intertwined with a smokey soil bacon bitters taste—the mineral-iron characteristics follow with a tobacco long finish. Looking forward to seeing how the flavors change with different foods and as the wine opens up. Bionic Frog is favorite and definitely a wine to try and store in your cellar. Christophe Baron does it again! — 4 years ago

with Karin and Jill

Bret Anderson

9.9

Dry, complex, dynamic food pairing — 5 years ago

Bill Mowry

9.0

Green apple, lemon, and creamy. — 7 months ago

with Lou, Cristian and 1 other

Donald Williams

9.5

Wonderful Chardonnay, with perfect acidity. — 7 months ago

with Bonnie

Dan R

9.7

A beautifully smooth Pinot Noir!! Wow — 10 months ago

Ludovic Anacleto

9.3

I love this vintage now. Cedar, camphor and pine as well as dry roses and pot pourri. Long finish full of elegance. The marker of Pauillac for me is blood sausage/iron/cured meat and here it was just exploding. Great bottle, classic, perfect for a blind tasting. — a year ago

Severn Goodwin

9.6

The weekend upon us and we're hosting another dinner party for a couple of friends. Tonight's theme was Rhone wine, so good stuff on deck, with age.

Notes pending... (Entertaining guests first 😉)

Absolutely perfect, yet only coming into it's zone, decade to go here...

Notes from +24H open:
Nose has ripe cherry, dried cherry, dried blackberry, red velvet cake, ripe plum and dry, mineral-ly earth.

Palate has silky-sweet cherry, ripe red currant, (light) cigar wrapper, dried cherry, faint eucalyptus, faint wood notes, dry earth, faint iron notes on the long finish. Mild tannins persist today. Expect to enjoy this vintage another +10Y when held in proper storage.

This bottle was singing at the top of its register last night, slightly diminished today. Absolutely perfect cork, no Durand required for extraction. Acquired a mere two years ago, from a local retailer beginning to close down his shop. He purchased a case on release, stored in his cold cellar; when I got to hunting it only a single bottle remained.

I've had the 2000 vintage before, and it was a treat in a more youthful stage, but a delicacy with our meal last night. We baked a 3lb beef tenderloin (Kinderhook Farm; Valatie, NY) coated in an herb paste then an herbed panko crumb crust with parmesan. About a 50m cook, 30m rest yeilded a perfect 130° center. Served alongside smashed potatoes and roasted brussel sprouts with thick cut bacon. We had fantastic company, connecting again with a wine trade friend and his wife after a few years break in our dining schedules. — 4 years ago

Donald Williams

9.6

Bonnie’s favorite Pinot Noir, with good reason. It’s just beautiful. — 5 years ago

with Bonnie