Juan Menendez

9.2

Nicely balanced. This is one of the least oaky Clios I've had. I was expecting an oak monster and instead got treated to a beautiful Mediterranean rich and complex red. A mythical cross between a Mourvèdre heavy CDP and a Paso Rhine ranger. Reminded me of why there was a time when I loved these Clios. — 10 years ago

Gustavo Martin

9.2

Manuel Rojo, cousin of the mythical Emilio Rojo, following the family tradition of great quality and elegance! This 2014 is just lovely, lot of honeycomb, sea salt, toasted almonds, pinnaple notes... — 10 years ago

with Juan

Chris DeBarr

9.1

Brisk, full of zip, yet brambly in a dark purplosity of flavors. I think of briar patches of blackberries, and I wouldn't mind getting lost inside this mythical place called Loiregonia for awhile, if I might... — 11 years ago

Antonio Gianola

9.1

Mythical producer. 1st time to taste Chidaine — 11 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.0

Dark blackberry fruit sister clairissa drew this picture for the label she wanted to show the mythical dragons that exist on Prichard hill a blending varietal has a bit of CS and cf lots of flavor and structure our expression of what is on the hill well suited to a grilled steak. Dark berry fruit currants black berry fruit very rich and ripe with a good sense of terroir. A bit light and lean with a fresh smooth tannins. Excellent — 13 years ago

Stephen Becker

9.0

Lady Gaga made from butter, backed by the smoky silhouettes of Foo Fighters, covers The Wonderstuff as the sun sets over a music festival set in the mythical green fields of the Far and Away movie trailer. — 10 years ago

Shay A

9.2

Does anybody know where I can get more of this? For the price point, this wine is fantastic. Seems like I'm chasing a mythical creature in regards to finding more... — 10 years ago

Gae Saccoccio - NdC

9.8

Vintage 1949 in Burgundy according to Broadbent: “..most perfect end of a decade - elegant, well-balanced wines”; Clive Coates in his book Cote D'Or: "best vintage of 40's all-perfect beauty and purity”; Robert M. Parker Jr.: “it was the best of post world war II vintages before 1959”
Henri Leroy at that time was négociant based in Auxey-Duresses, his mythical daughter Lalou Bize-Leroy in 1949 was only seventeen.
Les Cazetiers is amongst the most elevated of Premier Cru site in Gevrey-Chambertin - and indeed the whole of Burgundy.
I drank this precious bottle on Mount Etna with #FrankCornelissen and other dear friends. Uncork this bottle lead to a surgical operation. Just begun to pull it out, a light breath of wine molecule with air bubbles magically have emerged on the surface of the cork. It's been like witness the passing away of a dying old man (or Pinot Noir must be a woman?) That humanized wine had held "élan vital", hope and breath inside him for the last 66 years! A miracle of a wine still so tasty, robust, citrusy, vibrant, earthy, incredibly alive and well-preserved despite color and neck level did not bode so well.. that's what I thought and I'll remember until I die: "the wine was waiting for us to drink it up, he gave off his mortal blow to offer us life, joy and smile!" — 11 years ago

with Alberto

Joe Carroll

Owner/Wine Director Spuyten Duyvil, Fette Sau, St. Anselm & Gotham Artisanal Provisions

9.5

Jean Van Roy's amazing story of Zwanze 2013. When we started renovation works in the cellars of the brewery two years ago, much to our surprise we came upon the remains of some very old walls. In agreement with the medievalists of the city of Brussels, the works were stopped in order to allow archaeological excavations to take place.

Shortly thereafter we were astonished to find out that Cantillon brewery had in fact been built on the ruins of the very ancient Abbey of Cureghem! According to the medievalists, this religious community was well-known during the middle ages for its fowl fed on draff and, more specifically, for its dish of stuffed Cureghem capon, which was served with a beer brewed at the abbey and apparently drew pilgrims from all over Europe.

Yet it was truly a heavenly surprise when the excavations uncovered the cell of the abbot, Father Faro. In the small room the archaeologists found quite a few old reference books, one of which contained the original recipes for the beers brewed at the abbey several hundred years ago. We didn’t hesitate for a second and decided on the spot to recreate one of these mythical beers.

This beer, which will be our Zwanze for 2013, therefore bears the name of its illustrious place of origin, Abbaye de Cureghem (Cureghem Abbey). Cureghem was formerly a village established many centuries ago on the banks of the Senne, the river running through present-day Brussels. The area was very heavily industrialised during the 19th century and, among other things, became home to many breweries. Today, it is part of the municipality of Anderlecht.

Since beers commonly referred to as “abbey beers” are not, or not any longer, products of spontaneous fermentation, we decided to brew a top fermentation beer, from a technical point of view in any case. The yeasts were selected in collaboration with Institut Meurice, a post-secondary college in Brussels specialising in biotechnology. Brewed in March 2012, our “Cureghem” beer fermented four weeks in stainless steel tanks before being blended with 10% lambic and pumped into 400-litre barrels of various origins. After maturing for six months, the beers were blended and put into casks or bottles to undergo re-fermentation and reach 7.2% ABV (Alcohol by Volume).

Inevitably, a top fermentation beer brewed in a spontaneous fermentation environment will be affected by the wild yeasts in the air, and this is certainly what happened in our case. For our Cureghem, the cultured yeasts were clearly the main factor behind primary fermentation and I think that the wild yeasts in the beer will instead play an increasingly important role as the product ages. However, despite the addition of the lambic to give it a little “extra something” in terms of character and ageing characteristics, this Zwanze cannot in any case be considered a spontaneous fermentation beer.

The long fermentation period coupled with the presence of wild yeasts lends this beer a solid character with a dry finish that lingers on the palate, while the combined use of fresh and aged hops yields both freshness and bitterness. Moreover, the different malts used give this year’s Zwanze a coppery colour along with a touch of caramel and candied fruit that provide body. Clearly, this is not your standard “abbey” beer but, perhaps, it is representative of what these beers were one or two hundred years ago — 13 years ago

Patrick Vaughn

9.0

The Golem, a mythical beast that roams the rolling hills of Clare Valley, is a mysterious and violent creature. BUT for just $10, she will throw dirty tennis balls at your face all night long... And I love her for it... — 10 years ago

Emily Kresie-Harrington

9.2

Quebecois ice wine-style cidre. Smells like buttered rum, tastes like super-concentrated apples. Caramel and toffee as well, like a mythical white tawny Port meets cider. Very good and very appreciative of the complex technical data on the back label. — 10 years ago

Marcus L

9.9

Unreal! Like a unicorn and a senator had a baby. Mean but has finesse but still seems mythical. — 11 years ago

Hilary Johnson

9.2

This tastes like sweet tarts. It's super fun! — 11 years ago

Heather Sweeney

9.6

Dark yummy porter, thick, pronounced "yoo-rah-tuh), Baltic Porter, brewed in Cornado, CA. Jurists is a mythical mermaid. Chocolate, coffee notes — 12 years ago

with Conor