Bobbi Jo Broxson

9.3

Haven't had one of these in a while, great with our grilled salmon — 4 years ago

with Brian

Michael Jennings

9.1

Not the kind of wine we usually drink. Still massive After 16 years. Delicious, rich with glycerin, but not notably complex. — 5 years ago

Joe D'Angelo

9.8

The 2016 ‘Insignia’ is an absolutely incredible showing, and is amongst the most compelling vintages I have yet to taste from the Estate. Composed of 84% Cabernet Sauvignon, 10% Petit Verdot, 3% Cabernet Franc and 3% Malbec which spent 24 months in 100% new french oak. As this unwinds in the glass it begins to release its seductive aromatics of ripe dark currants, crème de cassis and blueberries along with fresh violets, pencil shavings, wild sage brush and exotic spices. On the palate this is full-bodied, with a gorgeous rich, opulent texture that is beautifully balance by a lovely touch if underlying acidity keeping it fresh and inviting all the way through the long enveloping finish. Displaying a remarkable combination of both power and precision, the 2016 is a total stunner and will go on to have a marvelous future for many years to come. — 6 years ago

Jean-Francois Pelletier

9.3

Ruby-garnet color. Rustic nose of black and red fruit, wild game and leather. Full body, long finish. — 8 years ago

with Chris, Stanley and 1 other

Spencer T. Hess

9.7

Barrel tasting yesterday possibly best R. Chambertin. Kind of Oregonian. Like penner ash in s good way — 9 years ago

Erik Nordman

9.0

First time trying the '15s and it's as great as always. This is definitely a decent amount more brawny and ripe than the '14s but still identifiable as a Lapierre wine. That said, I'm still not the biggest fan of most of these '15's so far, they are too hot and ripe and don't really fit the profile of what I want from most Beaujolais. This is still pretty good on its own merits though. Day 1 it was closed and not giving up very much but on this morning, Day 2, it's come around and opened up quite a bit. Ripe, juicy strawberry and raspberry red fruit, tart rhubarb, wild violet, smoky gravel minerality, with a nice briny, almost gamey salinity underscoring things a bit. Nice medium (+) acid, medium (-) body with a great, soft texture. Just a touch of fine, supple tannic grip. There a bit of brett and VA but they're in balance rather than being a faulty distraction; the VA helps give a little extra lift, if anything. Will try another bottle after some more time has passed because even though it's good now it honestly still needs to come together a bit more; it seemed almost still slightly bottle shocked when I first opened it yesterday. If you're opening one soon I'd recommend giving it a little air to let it unfurl. — 9 years ago

Bryan Flewelling

9.5

So much herbaceous-ness in this bottle; all the ribeye needed was salt and pepper. The tannins are soft and pervasive. The fruit is cool and baked at the same time. I don't remember what I expected to come out of the hole left by the cork I pulled, but this juice is the best kind of surprise I've had in months. — 9 years ago

Delectable Wine

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9.2

The 2018 Etna Rosso opens with a dazzling mix of crushed wild strawberries and savory herbs, complicated by smoky earth tones. It’s juicy, sapid and long, framed by mineral-tinged fruit, spice and floral notes. One of the most consistent and affordable reds coming out of Italy. $19.00 (Eric Guido, Vinous, December 2020) — 5 years ago

Mark Eastom

9.2

Love this wine. Huge minerality, wet stones, hint of pepper, Christmas spice, brambly fruit, wild herbs, soft tannin and balancing acidity. — 6 years ago

Stephen Redenbaugh

9.1

A wine of subtlety and restraint. Green apple and ripe pear notes with not much power or length. Shows better with grilled halibut, mushroom jus, and butter ‘shrooms. No noticeable oak, not a rich buttery style. — 7 years ago

Vincy

9.0

So much expectation in this famous one. Left enough time and patience for it, 2 hours later it still showed a strong and peace attitude. Forest style, mushroom, graphite, pencil shavings, blackberry and a kind of unique smell all the way(Couldn’t tell). Although it’s famous but not a perfect one for me, maybe the vintage maybe not. — 8 years ago

Pinotman /// Andreas

9.3

Much more civilized than the 2014. Usually THE best Rose of the year and this one does not disappoint. 20$ are insane for this. A touch of Quince and bitterness which i love.
Forest floor and wild strawberries 🍓. I bought it by the case and even my wife likes it! — 9 years ago

with Angelika

Ian Manti

9.3

Strong finish of cinnamon and nutmeg. Great fall wine — 9 years ago

Jared O'Connell

9.4

Love this producer. Kind of old world in style. — 9 years ago

Gordana Josovic

9.5

Fabulous! A long life ahead it of, complex, wild, personality for days. — 5 years ago

Sipping Fine Wine

9.0

A real winner. Tried 3 bottles, all were consistently great! Located in the western end of Dopp Road where the Chehalem Mountains converge with Ribbon Ridge, medium Ruby with aromas of red fruits and enticing spice. On the palate ripe raspberry and wild cherry with pepper, baking spice and earthy notes. Young with integrated tannins, well defined, elegant with underlying richness, long finish ending with flinty notes. Nice value! Tried several bottles, now starting to develop more complex spice. — 5 years ago

Mike Saviage

9.4

Le Parc at Les Crayeres in Reims. Deep dark ruby color, opaque. Wild nose with notes of black cherry, violets, menthol, slate stone and some mocha. Very perfumed. Rich and silky in the mouth. Tannins integrated. This is ready for consumption. — 7 years ago

MaJ CappS

9.2

Crushed velvety leaves from alpine flowers. A wondrous bouquet of a nose, and floral in the right way, not your grandmothers bathroom kind of a way.

Seemed fitting to picture this with our urban garlic harvest. As garlic take such a long time to mature, then even after picked, must be stored properly, to get the fullness of flavor.

Sweet blackberry tar is what this well crafted wine shows up front, subtle mint, eucalyptus, river stone. A perfect tango of tannins and acids, complete with the heel in the air - or maybe that’s my heel, enjoying this wine completely.
Decanted for the usual 3-4 hours. — 7 years ago

Chad Buchanan

9.6

One of our favorite Chardonnays. Melon, apple and savory notes like vanilla. Some spice and minerality add a different texture. Just enough oak- not too much. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Randy Dunn makes wine for your retirement and perhaps your grandkids. This 02 is just coming into it's elegance/groove. When you consider it's been in bottle for basically 12 years, it's still a pretty big wine. Tannins are resolving but still packs a palate punch. On the nose, it's a wild berry blend, baking spices and a mix of dry and fresh roses. The fruits start elegant transitioning to juicy & finishing with dry medium tannins. Blackberries, black cherries, black plum, raspberries with very ripe juicy strawberries painting the back palate. The mix of fruit is incredible. Baking spices of caramel & vanilla, just a touch of spice; allspice & light sage, black tea, dessert style dark minerals that finish with dry crushed rocks, graphite & eucalyptus. Followed by; raspberry cola and acidity that is just short of perfect. The finish pierces the mid palate with dark tannins. However, the mixed berry fruit finishes long, juicy to dry & with sheer beautiful elegance. The finish lasts & lasts. It's simply a guilty pleasure. I have two more bottles. I'll have one in 7 more years and the last in 15 years. Love to note the changes! That's the really enjoyable part of cellaring wine. — 9 years ago