Mikey T

9.5

Approx $100 half bottle of the 2012 at Marea.
Splendid, probably my favorite transition from Chardonnay to Super Tuscan or any other bold red — 11 years ago

Drew Falkman

8.9

Love this when young...juicy and tight, but it's hung in there for 13 years, showing leather and dried flowers amongst other things. Very nice. — 12 years ago

Alejandro Lopez

9.9

The heady aroma is both powerful and pretty with notes of fennel, purple flowers and blossom mingling with ripe, varietal purple fruits and black pepper. The oak is hardly evident which allows fruit and soil complexities to emerge with edges of rhubarb and red mulberry and savoury characters of dried herbs, game and spice.
The palate opens with anise, black pepper, graphite and restrained dark cherries before it gives way to seductive mulberry, plum, licorice and spice. It has great power, depth and length with very vibrant, gritty fruit tannins providing immense structure. Notes of anise and spice linger for a long time after the last sip.
The Dead Arm 2008 strikes a rare balance of power, complexity and finesse with impressive structure that will reward those with patience to cellar it

Behind the label: Dead Arm is a vine disease caused by the fungus Eutypa Lata that randomly affects vineyards all over the world. Often vines affected are severely pruned or replanted. One half, or an ‘arm’ of the vine slowly becomes reduced to dead wood. That side may be lifeless and brittle, but the grapes on the other side, while low yielding, display amazing intensity.

— 12 years ago

Ashley Borg

9.3

Delicious and balanced cab. Slightly berry but mostly just grapes doing what they do best, giving me a delicate pillow of a classy ass buzz. Pairs well with sailors and other fine folk. — 11 years ago

Dock Hooks

10

Very interesting nose, which I am pondering (lots of spice). Should have decanted a half hour ago, as I think there is lots of room for note development. That written, I was hungry, which also translates to thirsty:). What's good food absent good wine? In any case, it is all here, @ VA Bch 'a Terrapin (groovy spot with a north end locals flare; crazy good oysters and other farm-to- table excellence). Oh yeah, the wine - well, there 's a strong cherry explosion that drifts making for a silky, deep finish. Back to eating and drinking..:) — 12 years ago

James Sluiter

9.1

As good as Bolli for half the price... almost — 12 years ago

Dan Pugh

9.4

Wonderful Cab, drinking very well. After opening for about 10 minutes, the nose is full and fruity while the palatte is rich and chewy. Dark fruit predominates but there are other faint notes that add intrigue for the observant. — 14 years ago

Christine Havens

9.0

Claude Riffault's Sancerre Les Boucauds 2013 is sourced from old vines grown in clay and limestone rich soil. Half of the wine is vinified in stainless steel, the other half in oak, and the results are rather spectacular. Les Boucauds is one of the more intense Sancerre's I've tasted, the nose fairly explodes with star fruit, guava, mango, and ripe nectarine. Lean and racy on the palate, with sleek tension, staggering acidity and length accompanied by a full range of complex fruit notes and chalk. — 11 years ago

Liz stavinoha

10

I have been waiting more than a year and a half for this baby. When first open, it smells like the lumber department at a hardware store, but tastes like blueberry and. Other small berries. It's phenomenal. My judgement may be skewed by the excitement of opening a bottle I cannot buy anymore, but it's amazing stuff. It lingers, and is glorious. I'm going to do this again. — 12 years ago

Lorisa Ford

9.6

Produced from late picked grapes. Half the wine was fermented in new 225 French oak barrels. The other half not in wood at all. Portrays firm, clear peach and Limey flavors. — 13 years ago