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 — 10 years ago

Nick McGlaun

9.0

Great blend! Tried it a few times - pairs well w/ steak & also went well with Italian dishes (pizza, veal or meat based pasta dishes w/ red sauce). Tried 2011 and 12: I prefer the 11 but both are great! — 11 years ago

Diedra West

9.7

Diedra had this 13 years ago

Ben Lehman

9.3

Perfect with a lamb roast. Garrigue, dark fruit, coffee, meat and minerals — 10 years ago

Bryan Flewelling

9.3

Super dirty. Raw meat. Fantastic--1989 Vintage — 11 years ago

Max Kogod

Owner Kogod Wine Merchant

9.4

Smoke, meat, black pepper, granite. — 12 years ago

with Marc

Guy Davies

8.9

1999. Slightly underwhelming. Nice stuff, earth and meat on the nose, relatively light body, bit of a smoky finish, but not that long. If blind I would have had this as something more humble. — 10 years ago

Joshua Thomas

Wine Director/Sommelier Prospect Restaurant SF

9.5

Dude.. New world nose, black fruit, peony, vanilla, slight black pepper. Palate is a different story.. Speaks of place. Has the fruit from the nose bust also a wet rock and savory meat character. The thing that blows my mind is the acidity that is singing in this. Could go for another decade. — 10 years ago

Ryan Mullins

9.9

Smoked meat and fresh turned dirt. If you ever see this wine buy it and fall in love all over again — 12 years ago

Nat Gunter

Winemaker Cultivate Wines

9.2

Meat, and savory. — 13 years ago

with Doug