Jake Hajer

9.2

Mixed pepper, mixed red and black fruit. Was tart to open and then evolved beautifully. This will age! Rated 2016 last night 2018 tonight (feb)... Update, (2nd bottle of 2018, now late may): Those tart aromatics are piercing, rose water, lavender. It’s an intense wine. Medium bodied with light tannins. Very little oak influence. I think the cranberry and subtle white pepper will age and this wine will be nice for a long time. — 5 years ago

Perrine M Ryan

10

An absolute dream. It smells like it wants to go to a campfire. — 7 years ago

Shay A

9.5

Finally getting around to posting Day 5 in Napa, our final day. 5 years in a row visiting...hope to make it 6 next year!

A wonderful wine, with room for score improvement over the next few years. Signature SLD to me. Mocha, dark cocoa, blackberry pie and a streak of ripe/rich red fruit down the middle. Dusty. Cinnamon and baking spice finish. Very good. — 7 years ago

Lauren Atkins

9.0

Wow. Doesn’t taste like a Pinot!! Great spicy notes, easy to drink but complex — 7 years ago

Karyn Fricke

9.1

Cherry berry very nice. A little on the hot side but good. — 8 years ago

Tom Kobylarz

9.4

85% Cabernet Sauvignon, 15% Cabernet Franc
A little closed up, but that's to be expected from such a young wine built for aging. Air helps to unfold the layers buried within. While 2014 was a cooler year, the weather played well to the style of Sassicaia as its target is 12.5-13% abv every vintage, so the conditions here were less of an issue. The acidity and density are here to last for some time, probably more than you think and should go the distance just fine. Elegant, yet powerful, with pure red currants and cassis, a touch of bright blueberry fruit, with a savory and spicy edge from the Cabernet Franc, then graphite and lavender florals appear, this is a beautiful young and fresh Sassicaia. Rocks and stone on the nose hint at minerality. Elegant and persistent on the medium+ palate, gorgeously pure and distinct with firm medium+ grain tannin. A long, dense, tightly wound finish that is fresh and persistent, entirely to young but with loads of potential. — 8 years ago

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

8.9

This was the first of the three Chardonnays we got from Flora Springs Winery for #ChardonnayDay. Beautiful moderate intensity yellow, completely clear. Definitely a little tight with some slight creamed butter and corn. Later that evening it developed a more complex nose, with a little nuttiness, wet grass, freshly broken twigs and a slightly perfumed undertone. Moderate acidity (6.5/10) with lots of citrus notes. A little sharp to start but definitely smoothed out and became more rounded with more citrus and light oak influences. Slight tanginess, with a medium body and long finish. Needed the time to balance out and was worth the wait. Drink till 2020. — 10 years ago

Jimmy Smith

Director, West and North London Wine School

9.2

2011: all varieties. Meaty, lavender, garden herbs, smoky, but still very vibrant red fruit. Lovely vibrancy of red fruit and all Mouvedre and Grenache aromatics. Sweet fruit, juicy acidity, hot indian spice and liquorice. Plum, cherry, spiced. Quite ready now. — 11 years ago

Lynne Bryant

9.6

From my little house to yours... Drink this wine and life will be better. Young now, but don't worry. It just shines of pretty red currant, fresh herbs, violet/
lavender, potpourri, chalk dust (something mineral) very uplifting! Just lovely 😊 — 11 years ago

Paul Meidinger

8.9

Very smooth. Yum! — 13 years ago

Allison Hinson

9.0

Luscious and oily in the best way. Incredibly perfumed, honey, lavender and white flowers dominate the nose. Creamy yellow apple and pear on the palate. Fantastic. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

A pre-tasting of my heavy meat red sauce in order to fine tune the spices and seasoning it before serving for 30 people for our friend’s 60th birthday party tomorrow night.

The sauce is 9 cans of whole tomato’s crushed & drained, 9 can cans of tomato sauce, 3 cans of tomato paste, 6.5 pound whole pork roast braised in diced garlic & olive oil that falls apart & shreds when done, 5 pepperoni sticks sliced, 4 pounds of meatballs (with Italian bread crumbs, garlic salt, coarse black pepper, eggs with warm water) and 14 seasonings & spices slow cooked over 36-48 hours. It’s a blend that once it’s done is magical harmony in the mouth like a well crafted & aged wine.

The wine works well but, I’ll have better pairing wines tomorrow night.

The nose reveals; dark, sweet & slightest sour dark cherries, cherry kirsch liqueur notes, ripe, bright blackberries, baked black plum, ripe, juicy, strawberries, slightly candied black raspberries, blue fruits, mixed berry cola, dry crushed rocks, limestone minerals, dry stems, soft, leaner, sweet, tarriness, touch of dry herbs with the most amazing, bright, red, dark blue florals, violets and shades of lavender.

The body is medium full, round with great mouth presence. The tannins nicely, rounded, slightly tarry and baby teeth. The tension, structure, length and balance have just started to tango. Dark, sweet & slightest sour dark cherries, cherry kirsch liqueur notes, ripe, bright blackberries, baked black plum, ripe, juicy, strawberries, slightly candied black raspberries, blue fruits, mixed berry cola, medium intensity dark spice with a little palate heat, dry crushed rocks, limestone minerals, dry stems, leathery, dry tobacco, shades of graphite, soft, leaner, sweet, tarriness, nutmeg, clove, a touch of dry herbs with the most amazing, bright, red, dark blue florals, violets and shades of lavender. The acidity is nicely executed. The long finish is nicely knitted, balanced fruit and earth, polished with soft, brilliant florals and persists minutes.

Third largest Co-op in Europe and they produce some quality wines. Especially, for the volume the make.

Delectable has this @ $99. I bought it at Costco upon release for $28.99.

Photos of, the beautiful, quaint hilltop town of Barbaresco, my meat sauce, their tasting room just to the right at the feet of the clock tower with Gaja just a little further down to the right of there and the best Michelin star restaurant we’ve experienced for lunch. We dined there right after our visit to Gaja. What service, food and a day!
— 6 years ago

Matt

9.4

Gorgeous nose, layers of black fruit, potpourri, chaparral, lavender, asian spices, sweet herbs, tobacco, wet slate, coffee. Highly aromatic, glycerin richness, concentration yet remarkably nimble on the palate. The sweet oak tannin could use some resolve, and the ABV pokes out on the finish. Very curious where this is heading, also where it’s been. Excited for harvest! — 7 years ago

Neal Ferry

9.0

Breath....Breath...,open up please — 8 years ago

Jenny Hemmer

9.2

Nice structure, soft acidity, peaches, lavender. — 9 years ago

Matt

9.4

A little hot on the nose and palate but still freaking delicious. Nose carries through with red fruit compote, licorice whips, leather, balsam, lavender, roasted herbs, moss, funk, and meat. Palate plays more on compote, licorice, and balsam with kicks of spice and leather. There's that savoriness coming through on the palate as well. Despite some alc. poking out this is really beginning to show well. Expecting more organic earth, black tea, and umami notes in the future but still a brilliant perfume right now. Tannin still has a little edge that keeps the wine balanced. Humbled to try wines like this when I can. 375 ml — 9 years ago

Masayo Kaneko

10

Simply the best cider I've ever tasted. The combination of lavender and black currant are just perfect! — 10 years ago

Holly Constants

9.0

Paired nicely with cheese — 11 years ago

with Maddy

Ron McCracken

9.1

From Row 11 dinner last night. — 11 years ago

Rachel Sours

9.0

2017. Very smooth from the first glass to the last. — 6 years ago

Dhiraj Mallick

9.2

Dirt. Chocolate. Lavender. Tobacco. Cherry. Strawberry — 6 years ago

Chris Grimm

9.2

Lavender. This is so amazingly delicious. — 7 years ago

Matt

9.5

This is gorgeous tonight. Continue to find that Mas de Boislauzon is consistently one of the best value CNDP around, true to place and terroir driven on all fronts, from traditional cuvée to their prestige offerings. I think the hearty amount of Mourvedre and plenty of holdings in sandy dominated soils of the N/NE part of the appellation make for a remarkably dense, balanced and textural wine. I feel like some 07’s have hit their mark in the last couple years and this is in a sweet spot to me. Nose is meaty, lifted with smoke, hot stones, porcini, truffle, espresso bean, plum marmalade, lavender pastille. Palate is more kirsch, compote, cinnamon, licorice whip, candied bacon, woodsmoke, and stones again. Structurally theres a great interplay of moderate but present acid and granular tannin. Perfect foil for a bacon and mushroom cheeseburger 🤤 — 7 years ago

Gobindjit S. Dhaliwal

9.4

Elegant and extremely perfumed, a nice juicy red fruit core featuring ripe cherries, raspberries, and strawberries, followed by dried lavender, meaty beef jus, orange peel, undergrowth, sweet tobacco, charcoal, and intense black pepper. Delicious sweet red fruit flavors on entry with some dried apricots that lead to a umami rich midpalate filled with meaty notes, iron, and a slightly saline minerality that intermingles with intense peppery notes that linger for some time. Incredible silky mouth feel on this midbodied red, very light in structure but intense in flavors. — 8 years ago

Regina Martin

9.3

Good! O's special — 8 years ago

Sean Herriott

9.0

Love this stuff! Unabashed big bright fruit along with big toasty oak! — 9 years ago

Yianni Stone

9.0

Carbonic blueberry lavender — 10 years ago

with Haley

Alex Younger

8.9

Fruity start with a dry finish. Delicious! I'd buy again for $18! — 10 years ago

Alyssa

9.3

I've never had the 2009, but the smokey 2008 is sitting in my closet waiting for a special occasion.❤️ — 11 years ago

Jeremy Pollard

9.1

Juicy. Plump and juicy. Delicious fruit nose and palate. Some spicy vanilla and pepper to round things out. Yummy. — 11 years ago