Daniel Bloom

9.2

N: Oranges, vanilla, the sea, old boats, docks, lacquer.
P: Lots of acidity, tense wooden notes,
Peaches(as if dried), lemons, so refreshing and seemingly ancient.
Marvelous stuff.
Great to follow the seasons sacas Invierno:Winter. 2020 — 4 years ago

Austin Hohnke

9.1

Nectarine, lychee, clementine. Nice weight but still pure, fresh and crisp. The fact that you can find a wine of this caliber from such an esteemed winemaker at this price continues to promote the undervaluation of Riesling, but don’t tell anyone. — 5 years ago

Iwan

9.0

Delightfully fresh off dry Riesling. Classic Mosel notes of petrol, tropical fruit and mineral. — 5 years ago

Ryan Vento

9.1

Christmas Eve Dinner at the Four Seasons.

Paired with the Duo of Duck dish. Plenty of dark fruits, spices, leather, and tobacco. — 6 years ago

with Krystal

Kristen Grimes

9.0

2015. Luscious red fruits on the nose, some leather/tobacco, medium body with a good amount of acidity while staying smooth. I usually don't go for Italian reds, so wow. Flight at Seasons 52. — 7 years ago

Eric Guido

9.2

The nose showed intense minerality with crushed stone, lime, and sweet florals. On the palate, I found soft textures with peach, apple and hints of lemon, sweet inner florals and refreshing acidity. It finished clean with lasting ripe peach and hints of citrus rind. — 7 years ago

Shones

9.3

Served slightly chilled at tasting, surprisingly versatile and complex enough in taste for me. Yum. "Grenache-Syrah blend, mostly made of fruit from the esteemed Pic St Loup, is an easy-going rouge for all seasons. Red fruit and a touch of spice give way to a particularly clean stony quality on the finish." DW $13 — 9 years ago

Ming L

9.6

Deep nose of ripe plum, cassis, blackberry, cedar, dark roasted coffee beans, herbal spices, hint of cigar box and violet. Warm and soft lightly extracted dark fruits lead the initial attack. Dense yet smooth with impeccable balance. Full of energy. Firm polished tannins. The pairing of 14 days dry age Rohan duck was magnificent.

Immensely powerful with old world charm and grace, this 10’ Saint Julian earns a perfect score from WE, and I think it’s deservedly so. — 4 years ago

S.S. Mandani

9.0

Bouquet is reserved, holding back the normal notes, but I do sense a subtle honey perfume.

Primary notes of cider and pears. Great to drink, but missing some complexity. I like the slight fine bubbles. A bit boozy too, which is interesting. — 5 years ago

Collier S. Wiese

9.1

Soft, floral notes on the front with transition to mild citrus with a touch of green apple. Very nice mouth feel with just enough acid and overall dry finish. — 5 years ago

Kama Weinberger

9.0

This wine was great. Compliments of the Four Seasons in Vail but would buy it myself. — 6 years ago

Pete Turley

9.2

Crisp and delicious.. Limes, citrus and a great amount of acid. — 7 years ago

Diana Sabo

10

Enjoying one of my favorites from St Julian on January 27, 2018! — 7 years ago

Jeroen Koenen

9.3

Pale straw colour, big Mosel nose of apple, pear, minerals and a big gob of rich lemoncream/-curd. On the palate also very truetotype, piquant, smoky mid-palate, soft and refreshing acidity. Quite concentrated and ripe fruit notes, in the white, yellow and red spectrum. Long cleansing and vibrant finish. Legally trocken, but not bonedry. A marvelous example of how good Dry Mosel Riesling can get nowadays. — 8 years ago

Bob McDonald

9.0

A deep Ruby red. A whiff of H2S and asparagus along with tomato bush on the nose. Some cassis characters on the medium plus bodied palate along with red capsicum. When I first opened this I thought it was a 2006. The graphics on the label are such that it is difficult to pick the difference as the type face is small. I have previous notes on the 2006 which I thought was a bit better and more fruit driven than this 2008. In cool climate Tasmania there will be some seasons where full ripeness of Cabernet Sauvignon will be a challenge. It remains the best Cabernet in Tasmania IMO. 90% Cabernet Sauvignon, 4% Cabernet Franc, 4% Merlot, 2% Petit Verdot. — 4 years ago

Sipping Fine Wine

9.0

Eric Sussman first heard the expression radio coteau from a friend while working in Burgundy. Name reflects a commitment to capturing reflections of soil, seasons, people and place. In 2002, Eric established Radio-Coteau. Ruby with fresh fruit aromas with earthy spice scents. On the palate cherry flavors with spicy tea leaf notes, zesty in style. Fine tannins, great mouthfeel texture, lingering ending with and earthy character which you can almost taste the soil. Nice! Something special. — 5 years ago

Collier S. Wiese

9.3

Petrol nose with mild peach undertones. Smooth and dry with an increasing fruit body with a lingering finish. Notes of green apple and peach. Refreshing and reminds of a German Rheingau Riesling. — 5 years ago

Ryan Vento

9.8

Cristal dinner at the Four Seasons. Hors d’oeuvres, a 5-course dinner, and 6 different vintages.

This was the rockstar of the evening. Paired with seared diver scallop, Ossetra caviar, green pea purée, and pea tendrils. — 7 years ago

Kristen Grimes

9.5

2013. Big jammy nose, almost like a cherry pie with a hint of vanilla. Definite spiciness on the palate with that jammy berry flavor coming through, but it's the spice that lingers. Medium/low acid and very smooth. Yum! Flight at Seasons 52. — 7 years ago

Erik Nordman

9.2

Man, these Julian Haart '16s are awesome from what I've tasted thus far. Electric, juicy, mineral Rieslings with more verve and tension than you can shake a stick at. Very young and a little too reductive on opening right now so splash it in a decanter for a bit and better yet, wait for a few years. Pours a pale gold hue. Medium (+) concentration of aromatics of some slightly funky crushed slate minerality, slightly underripe white peach, honeydew melon, some lees influence that is coming across as aged, hard cheese rind and a slight lager-esque character, and there's some sugar snap pea character as well. There's some of that struck match reduction aroma upon opening as well, but it blows off with a bit of air. On the palate, there's more crushed slate, white peach (ripe rather than underripe like on the nose), honeydew melon, hard cheese rind leesiness, and a bit of beeswax character that was absent on the nose. Nice length on the palate as well. Juicy, intense high acidity, lean, light body, just the slightest bit off-dry. Really nice stuff! Julian's studied under some pretty impressive names (Egon Müller included amongst them) and it definitely shows. Excited to see what he does in the future. — 8 years ago

with Cassie