Eric

9.4

My last -05 went with an Allen Brothers dry aged bone in roast. Incredible wine with plenty of road ahead. Bright rusty red fruit. The roast was amazing and blew more funk than any meat I’ve ever had. Great pairing. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Second wine from Montrose in an outstanding vintage.

I’ve thought about opening one for a few years. 15 years is a good check on a Montrose but, at the end of the day, I knew it wasn’t going to be its best self. That takes 20 plus years with Montrose wines in good vintages.

It paired well with the Allen Brothers trio we had; dry aged ribeye, strip steak and Ribcap. Still needs food at this point. It’s going to be at least 5 more years before it expresses more rounded fruit, integration and elegant beauty.

Thanks to James for his perfected, seasoning & grilling techniques using the Green Egg...it is definitely superior.

Photos of, Chateau Montrose, amazingly clean & beautiful barrel room, tasting salon and staff at harvest. — 5 years ago

with James and Christina

Somm David T

Independent Sommelier/Wine Educator

9.2

Happy Birthday Christine & Hedy!

Allen Bothers meats; Tomahawk, Filet Milon, New York Strip & Ribeye served family style. Allen Brothers buy only the top 1% of meat quality available on the market.

St. Julien beauty & elegance with steaks cooked on the Egg Grill. Heaven together. — 5 years ago

William Hughes

9.3

This is another terrific wine from William Allen. Slightly honeyed nose with a chalky note that comes through on the palate as well. Add apricot, quince, and wildflowers and you have a delicious wine. I paired this with some Maryland Rockfish and the match was a hit. — 7 years ago

Richard Russell

9.3

Very nice cab for steak night. We both think delicious. — 7 years ago

Solomon Jones

8.9

free run verdelho is a lovely drop. Would happily drink with or without food. — 8 years ago

John Eaton

9.3

Delicious, sexy stuff. At the bar in Naples. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

When things are great, they’re worth redoing!

The Wagyu Ribcap & Rib Cover steaks comparison from Allen Brothers. The sell only the top 1% of beef.

The Barton is 100% steak wine.

Classic Caret even in a marginal vintage...Anthony to the rescue.

The body is medium to full & sails on the palate. Ripe & ruby; blackberries, black raspberries, dark cherries, black plum, uncooked rhubarb with hue of raspberries. Cedar, sandstone/limestone, tobacco, leather, graphite, dry river stones, dark, rich, earth, licorice, dark cola, dark spice with heat, clove, nutmeg, cinnamon, vanilla, moist clay, melted caramel & mocha, dark chocolate bar, black pepper with bright, candied, fresh, dark, red, purple & blue florals. the acidity is a gentle, cool to warm rain shower. The finish is, all St. Julien elegance, well intergraded, balanced, landing on earth & spice that is persistent for days. — 5 years ago

with Christina and James

Somm David T

Independent Sommelier/Wine Educator

9.3

We had the 2000 with the Allen Brothers Ribcap’s. Might have been the most tender cut of meat we had. Even more tender than their Bone-in Fillets. Allen Brothers is currently selling to consumers during Covid-19 as most restaurants are shut or barely open. Order online before the go back to restaurant only sales. You’ll be glad you did. You can see on their site what revered steakhouses they sell their beef etc. Cooked them in the Green Egg. 👌

Perhaps the first 2000 that I’ve opened that was truly ready. Yet, it will improve for another 5-7 years and hold for another 5-10 years properly stored.

The tannins were round and supple...like velvet. Good balance fruit & earth. The structure, tension, length and balance just hit a good stride. Dark, rich, but, muted fruits, dark chocolate, mocha powder, touch of caramel, nicely layer baking spices, dark rich earth, clay, stone, fresh, soft tobacco notes, saddle-wood, soft graphite notes with fresh & withering dark flowers. The acidity nice & round...definitely shows the strength of the vintage. The finish, well balanced-knitted, plush, velvety, flat out elegant & smooth.

Photos of, Chateau Belle-Vue, living area shot of inside the Chateau, perfect fruit ready for harvest and their barrel room. — 5 years ago

Mark Flesher

9.2

Tropical Chardonnay with great weight and density. Went well with Greek food. Nose of pineapple and honey and a touch of basil. Entry that is also very tropical and quite dense. Mouth coating. Didn't compete with the food like I thought it would, but instead really danced around the fare. Went best with the basil pesto hummus. Finished with more acidity than it started with. Aftertaste was kind of strange, almost like a tart peach. I truly think this wine needs to sit another couple of years before trying again, but it's still a very solid wine for the price point. — 6 years ago

Daniel Larsen

9.5

Incredible aftertaste! — 7 years ago

Steve Anderson

9.4

Unofficial Thursday HdR opening dinner with a loose “non-Rhône” theme.. this was actually a one-off, not to be released natural Mourvèdre from Travis Allen, hence the upside down label. Stunning. — 7 years ago

Paul Morrill

9.1

Bright fruit beginning, a little tartness of youth, solid and thick structure showing some deeper roots. — 8 years ago

with Mads

Sipping Fine Wine

8.9

Words “Anam Cara” are Celtic for “friend of my soul.” Nick and Sheila have made wines since planting grapes in 2001. Pale lemon with aromatic aromas of ripe tropical, stone & citrus fruits. On the palate tart apple and melon flavors, with a crisp citrus tang. Medium+ finish, vivid acidity with rich ending. Drinking well now. Nice value. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

If I am having an Allen Brothers Ribcap, I am also opening a good bottle of Bordeaux.

The 08 Bordeaux vintage goes down in the record books as good not great. This is not nearly as good as the 2000 I had a few years back...one of the few 10’s I’ve scored since starting to write notes. However, it does drink better earlier than 2000.

Ten years in bottle was just the right amount of time to check in on this 08. It will continue to improve over the next 5-7 years and hold another 8-10 years with proper storage.

With the first sip, it was elegant, refined and showing it is Latour’s close relative. My next thought was how good it will be with the Ribcap. Good on its own but, even better with steak.

It shows classic Bordeaux style. Just ripe fruits of; blackberries, black raspberries, plum, dark cherries, hints of blue & purple fruit. The tannins nicely round and velvety. The structure, tension, length & balance are just starting to hit their groove. Black licorice, black tea, stones, dry loamy topsoil, dark rich earth, less pencil shaving, soft leather, understated baking spices with withering; dark, red and blue florals. The acidity was nicely executed. The finish is; stunning, elegant and very well balanced with excellent persistence.

Photos of; Chateau Latour, iconic building that since in the middle of their Estate vines, barrel room and wide shot of their estate.

Side note. Having visited Latour three times, it has always been the most clean & pristine winemaking facilities I’ve seen in my many world wine region travels. You could eat off the floor. For me, they are the “King of Kings” in Cabernet. — 5 years ago

Amelia Mowry, CSW

9.2

Dry and slightly creamy Gewüztraminer from Oregon. Notes of nectarine and tangerine. Pairs well with creamy cheese. — 6 years ago

with Bill and Lou

Joe Davant

9.0

Very nice but a bit too pricey. — 6 years ago

Zach OConnor

9.0

Dad’s favorite wine — 7 years ago

Philip Fischer

9.2

Fruity smooth and rich with lovely mouthfeel and a mild finish. Very approachable and drinkable. — 7 years ago

Aroon Sehgal

9.9

Bold and dry! — 8 years ago