Brian Don

9.0

Tasty w oysters and sous vide steak — 5 years ago

Kurt Schuster

9.4

What a delicious and lovely nose this wine head. Silky smooth Merlot all of the way. Decanted and left it open for about 30 minutes and I’m not even sure it needed that. Firm with delicate flavors and just enough tannins for structure. Red and blue fruits with lavender and Rosemary notes. Drank this with short ribs that had been cooked sous vide for 24 hours with a red wine, hatch chili powder, salt, pepper, and onion marinade. Included with cream and garlic mashed potatoes and sautéed green beans. Lovely lovely wine. — 6 years ago

with Denise

Severn G

9.1

Nose has leather, earthy strawberry, prune, cranberry and light cedar.
Palate has cherry-strawberry juice, tobacco, ripe plum, sweet flowers; soft tannins, so approachable! Drink up in the next few years, I do not believe this wine is for longer term aging, plus it's in a prime enjoyment window now!

57% Cabernet Sauvignon, 33% Merlot & 10% Petit Verdot

We paired this with a beautiful sirlion, cooked in the sous vide bath then finished on the stove, accompanied by roasted beets with local goat chevre. The earthiness of the beets is always a wonderful pair to Bordeaux, IMO. — 7 years ago

Jay Kline

9.3

A little Rhône fun during Christmas Eve dinner with a North/South option for our surf and turf affair of sous vide New York Strips and Ribeyes with King Crab legs. Popped and poured, this was a magnificent and lush example with perfectly ripe brambles, garrigue and spiced fruitcake. Mouth coating without feeling heavy or overbearing in anyway. Tannins are resolved and I can say with a high degree of confidence that these are in a great place for drinking now. In case anyone was wondering, the Northern Rhône we drank alongside was a European bottled B. Levet Côte Rôtie “Les Journaries” (known there as “La Maestria”). — 7 years ago

Palmer Emmitt

Owner/Winemaker Judge Palmer

9.0

Everything I want from a Vermentino. Bright citrus with floral and herbal aromas. Crisp acid but with just that little extra bit of texture. Textbook. Killer pairing with sous vide octopus and chorizo. — 8 years ago

with Elizabeth

Luke Burke

9.1

One my favorite whites! Great minerality and salinity. Went great with pork shoulder sous vide with tomatillos and sambal. — 8 years ago

Jonathan Salky

9.2

This wine was great. Berry + spicy + leather. Had it a ridiculous sous-vide pork chop. — 8 years ago

Sweton Stewart

9.8

Saturday night (2 January 2021) paired with sous vide roast beef. More red fruits than black. Fine tannins and good acid backbone. Delicious. Could last for many more years. Rose could not place it. Not surprising really as not a typical Margaret River heavy hitter. — 5 years ago

with Rosslyn

web bond

9.1

Sous-Vide, Speckled Belly geese — 6 years ago

Severn G

9.0

Unsure of the exact blend here, either Macabeu/Syrah or Macabeu/Muscat, either or, delicious.

Cloudy golden straw color. Ripe pineapple, overripe pear and white flowers on the nose. Honey, apricot, cinnamon (light), medium acidity on the palate.

Biodynamic and spontaneously fermented. Paired this along halibut cooked in sous vide then quickly pan finished with a touch of butter on the stove, a decent combination. I think this wine would shine with something fatty, like foie gras or a good hard cheese. — 7 years ago

Tim Watkins

10

Top wine of another beautiful stay on the OR coast - perfectly balanced berry/fruit and spice in this special release - went great with asparagus soup, green salad, Sous Vide pork tenderloin with an herb sauce and garlic mashed potatoes. — 7 years ago

Brandi Bratek

9.3

So smooth and delicious. Worth every penny. — 7 years ago

Eli Scott

9.0

Seared grouper, brown butter sous vide sunchokes, roasted carrots and rice midlands. Acidity and minerality drove this dish home. Vintage gave the pairing fantastic depth. A must for any dish with roasted root vegetables or browned butter — 8 years ago

with Laura

Jim Chen

9.2

Grilled Sous Vide Mary's chicken and NY strip, elevated by the ethereal and pugnacious Sumo.
— 8 years ago

Steve Reiss

9.0

Awesome with sous vide steaks — 5 years ago

Thomas Epps

9.6

With a sous vide bison filet and a sous vide prime filet, both with a smoked salt rub... wine was a perfect match! — 5 years ago

with Jeannie

Severn G

9.3

Confrérie de la Chaîne Des Rôtisseurs, Bailliage d'Albany; 3 November 2019 at the Albany Institute of History & Art, Albany, NY

Fifth Course
Beef
Sous Vide Braised Short Rib, Corn Milk, Pod Peas, Smoked Potato Angolotti, Braising Nectar

(Perfect pairing, bottle was still youthful but in a prime, enjoyable drinking window!) — 6 years ago

Severn G

9.3

Don't ever pass on the second labels, pricing is always attractive in comparison, especially in a great vintage!

Decanting now, notes forthcoming...
Initial nose has dark and dusty fruits as the wine entered the decanter, think a good night will lay ahead.

Getting into this finally, after ~3 hours in the decanter.

Nose has moist earth, tanned leather, ripe plum, cassis must, touch of eucalyptus and tobacco.
Palate has ripe plum, ripe black cherry, faint mulberry, fresh plum skin, eucalyptus and green+red peppers. Tannins are medium, but quite present.

Paired this along side a beautiful NY strip steak from one of our local farms in nearby Columbia County. We got a beautiful, medium rare, cook in the sous vide bath, then finished with a great, quick sear on the stove top. Delicious, I love cooking with science!

Drinking nicely this evening at ~18 years past vintage. Expect this bottle to hold strong until at least 2028-2032 in proper storage. — 7 years ago

James Forsyth

9.0

Asta is a trendy neighborhood restaurant in Boston's Back Bay. The menu is simple insofar as you choose from five or eight courses. We opted for five. The first course was a warming cheddar and beer soup. A ginger squid and foam dish was unusual and tasty in equal measure. Then came a sweet potato with an apple cider vinegar sauce. The apex was slow cooked beef that looked like it had been done sous-vide. Something called Interstellar was a bonus course - a parsnip purée with cocoa and popping rocks - a dish for the New Year. The treacle pudding was rich, comforting and delicious.
We opted against the wine pairings, instead ordering this Schioppettino from Friuli. Apparently this winery rescued the varietal and champions it. Not sure if this is true... it is light bodied but has earthy characteristics. Like a cross between Gamay and Syrah. Quite tasty and high acidity, which helped when pairing with a curious selection of dishes. — 8 years ago

A Pappini

9.4

2004 en magnum. Note 9,1 puis j'avais oublié la moitié de la bouteille avec vide d'air, bue le lendemain c'était bien meilleur : 9,4 très soyeux. — 8 years ago