Roel van der Burg

Sommelier at Restaurant Entrepot

9.4

You can indicate a Côte Rotie of Jamet as 'Burgundian', but can you indicate a Georges Mugneret as 'Jametian' too? A real "iron hand in a velvet glove". Powerful elegance, spices/herbs and a little meaty. Great wine. — 10 years ago

with Théo, Alessandro and 1 other

Cara Patricia

GM/Partner/Head Sommelier at Les Clos San Francisco

9.4

"It's not jamet but it's pretty damn good!" — 12 years ago

with Mark

romo

9.3

The North. Delicious. #cayuse #allemand #jamet — 12 years ago

Chris MacLean

9.4

Excellent Syrah. We had it right before Jamet Cote-Rotie 2000, and I thought the Rhys was interesting and respectable in contrast. — 11 years ago

with Eli, Alessandro and 1 other

Morgan Harris

Head Sommelier Aureole New York

9.5

One of those white Burgundies that makes you question the logic of the crowd. Why is no one drinking Monnot? It's imported by the same guy who brings in Jamet. Powerful, intense, pure and showing plenty of pedigree, potential, and freshness tonight. — 11 years ago

Rob Lateiner

9.6

Chave Rouge 06. Plenty of heat and a little oak too it seems (could be wrong). Oak will integrate, heat is surprising. Serious peppered beef and teriyaki jerky. Some black red fruit - black cherry. Hints of jello tease overripeness but this remains sharp and poignant. The pure jello influenced fruit makes me think few stems here, too. Oak seems to present itself not as vanilla thankfully but in a beautiful hazelnut quality that matches the fruit perfectly and uniquely to syrah. Again, this could be something else other than oak. This definitely shows some jello/jelly, no doubt. Totally ripe red cherry actually. Importantly, this has no heaviness in terms of weight or thickness yet is pungently aromatic as first, smoked, peppered meat and second as fruit. This wine makes me think of, all in the same vein, concrete vats, minerality and tiny berries. The teriyaki quality makes me think these are high toast barrels? This should continue to integrate better and better over the coming years. I can't say I ever got the "bacon fat" thing before in N Rhone but this really has Benton's bacon fat to it. Amazing all this umami while still maintaining a bright ripe red-fruited cherry core. Prefer the '06 Jamet right now for its lower alcohol but certainly love the transparency and uniqueness of flavor here. This is likely a bit more structured than the Jamet. Again, I think time will treat this well. This is dried meat while the Jamet was about the long pepper spice. So interesting how different these expressions of syrah are. — 12 years ago

Justin Hansohn

9.5

This has got to be the most refreshing red wine I ever had...with jamet CdR trailing shortly behind. No minerals here for contemplation but lord am I high on acid right now! This one's all about the judicious decisions very obviously made by the winemaker here to extract intensely on what most would consider grapes just barely hitting ripeness. Clocking in at a whopping 12% alcohol I could drink this all day everyday. Ultra clean strawberry dark cherry lemonade this one. Highly pleasurable and highly unique. Ate it with just about everything in my pantry just for fun and all of it worked. Definite recommendation. Another one up for american winemakers 👍👌 — 11 years ago

with Arturo

Mark Bright

Partner/Wine Director Saison Restaurant

10

Jamet better watch out, benetiere is constantly bringing the heat!!!😄 — 11 years ago

Christopher McIntyre

9.7

Reminds me of my fave Syrah, Jamet. Super big. Needs like 10 plus years. Like waking a hibernating bear. However, delish and great rep of Rhone Syrah. — 12 years ago

Brett Jones

9.3

Brooding dark ruby red, elegantly rustic blackberry and apple crumbly fruit; dry, maturing tannins. A well crafted stylish Syrah made by an intelligent young winemaker in the Northern Rhône.  — 12 years ago