Freddy R. Troya

9.4

Moraga Estate – Sauvignon Blanc – Vintage 2005
Bel Air, Los Angeles, California, USA 🇺🇸

Overview
A rare gem from the limestone-studded canyons of Bel Air, this 100% Sauvignon Blanc continues to shine in 2025. Two decades in the bottle and it still delivers poise, energy, and a layered expression that challenges assumptions about the longevity of this varietal.

Aromas & Flavors
Opening with lifted citrus zest, preserved lemon, and green apple skin, it deepens into honeycomb, dried herbs, land gentle nuttiness. Secondary notes of chamomile and a faint saline edge complete the picture.

Mouthfeel
Bright yet rounded, linear acidity still carries the wine, while age has smoothed the edges into a harmonious, almost waxy texture. The finish is long, mineral, and quietly elegant.

Food Pairings
Perfect with grilled halibut, herb-roasted chicken, or even aged goat cheese. A wine this mature also deserves space on its own, meditative sipping recommended.

Verdict
Impressive endurance and balance. This is a testament to site, winemaking, and patience. Moraga once again proves itself as a hidden enclave of age-worthy Sauvignon Blanc.

Did You Know?
Moraga is one of the few vineyards within Los Angeles city limits, producing wines since the 1980s from a terroir influenced by both limestone soils and cooling Pacific breezes.

🍷 Personal Pick Highlight
This bottle reconfirms my awe for Moraga whites, Sauvignon Blanc with two decades under its belt, still lively, still complete. A benchmark in my experience of California whites. — a year ago

Bob McDonald

9.1

From the Mornington Peninsula (although the fruit for this Pinot Noir came from the Yarra Valley ) - this is Tom Carson’s personal project when he’s not making wine for Yabby Lake - his main job. This had strawberry and other red fruits like cherry and a small whole bunch influence. Oak is dialled right back. A medium weight palate that is yet to show its full potential. First of 3 purchased and somewhat closed. Will leave having the 2nd for a couple of years. — 5 years ago

Shay A

9.3

It was 19 in TX Tues, hailed yesterday, and is 80 degrees today. Welcome to spring in TX.

I love the info on the back of these bottles as they give detail to the base vintage and when they were disgorged. This is ‘08 base, disgorged 2017.

Right up my alley. I’d call this oxidative, but not overly so. There is a Krug-ness about this style. It’s toasty and savory with a little caramel, toffee and baked apple. Creamy. For my personal taste, while I enjoy all champagne cold, this is one of the few styles that holds up well even once it warms up slightly as there isn’t a lot of tartness here. — 8 years ago

Sipping Fine Wine

9.1

Est. in 1987 and belongs to Champagne Taittinger (a personal favorite) considered the concept in 1947 in the mind of Claude Taittinger. The 138 acre estate is situated in the Carneros appellation of CA. A blend of 58% Chard & 42% Pinot Noir, crisp aromas of stone fruit and floral scents. Apple and pear flavors with citrus notes in a fine mousse with good bubble flow. Creamy texture, well structured, lingering finish ending with mineral tones. Will age well! The 2012 is a bit young now, but Time will reward! — 9 years ago

Kieran Roberts

9.1

Excellent depth of palate, robust fruit and loads of white pepper. — 10 years ago

IdoAlonGalOn

9.1

One of the great syrah of Israel. You gets all the notes of typical syrah with a bit Israeli sunshine. — 11 years ago

Craig Wallace

9.1

Personal favourite — 11 years ago

James Stewart

9.4

One of my personal favorites! — 12 years ago

Seth Truman

9.5

My personal sommelier from Total Wine recommended this. It's not Brown, but not far behind. — 13 years ago

Freddy R. Troya

9.0

Macchia – Delicious Barbera 2023
Lodi, California – USA 🇺🇸

Overview
Barbera may be native to Italy, but in Lodi it thrives in the warm days and cool nights, producing generous, fruit-driven wines. Macchia has built a reputation for crafting some of the most expressive New World Barberas, with a track record of winning international medals (including Gold at the International Barbera Competition in Italy for earlier vintages). This 2023 vintage keeps that pedigree alive with a vibrant, approachable style.

Aromas & Flavors
Explodes with blackberry, ripe plum, and dark cherry layered with chocolate, spice, and hints of licorice. There’s an intensity of fruit without losing freshness, showing why Barbera adapts so beautifully outside its homeland.

Mouthfeel
Juicy, full of energy, with supple tannins and balancing acidity. Medium-plus body with a long, fruit-forward finish dusted with cocoa and spice.

Food Pairing
Pairs effortlessly with rich tomato pasta, grilled lamb chops, or a hearty sausage pizza. Also excellent with strong cheeses that complement its ripe fruit core.

The Verdict
Macchia delivers again with a Barbera that’s as delicious as its name. The 2023 vintage stands out as a casual yet compelling New World take on an Old World classic—backed by a winery whose style already carries international pedigree.

✨ Personal highlight: This wine style has pedigree from past events, but the 2023 is very much its own statement. It’s “delicious” in every sense and shows how consistent Macchia has been across vintages. Cheers! — a year ago

Meghan Boyle

9.0

Love this wine! — 6 years ago

Sipping Fine Wine

9.2

20-year tawny a personal favorite. I’m always amazed how good this is whenever I have a glass. Taylor run today from Oporto by descendants of the Yeatman & Fladgate families, both of which have been partners in the firm since 1830s. Complex aromas rich with dried fruits & nutty spice. On the palate apricot and sweet berry flavors with honey and toasted nut notes, well balanced nice acidity. Lingering finish ending smooth with oaky nutty character. Very Nice. Price keeps going up each year. Tasting Sample. — 7 years ago

Morgan Diamant

9.1

Coffee, red cherry, with floral (violet) notes throughout. Hint of black pepper and French vanilla. Nice acidity and well balanced throughout. Silky smooth tannins. — 9 years ago

Chris England

9.3

Superb €38 now £65 personal fav from St Em in top year 👍 w/ fab QPR & a soft spot for me as I had this same vintage from the barrel 😍 93 going 95-96

🍇 71% Merlot & 29% Cab F

🍷Opaque ruby w/ purple hue

👃 Chocolate coated black cherry, berry & plum through smokey oak, liquorice & wet crushed mineral rock w/ violets

👄 Med+ creamy silky mocha dark berry plum bang w/ liquorice & minerals

🎯 Long mocha berry plum slight dry mineral linger purple teether — 9 years ago

Susy Pow

10

Delectable dessert wine. One of McGuigans best, certainly one of the Hunter Valley's finest sweet dessert wines — 10 years ago

Nick Davis

9.6

This Château is still a personal favorite :-) — 10 years ago

Andrés Solís Lira

9.0

It is indeed an impeccably made wine. A top example of Cabernet Sauvignon. It is intricate and complex, it is a wine that is imposing and provoking. It is though, not the type of wine that I would drink, but that it is just my personal problem, isn't it? #sassicaia #supertuscan #bolgheri — 11 years ago

James Pendergrass

9.3

A personal favorite. Mike Brown and team make a great wine. Bright berry flavor. Could lay down a bit longer. Great none the less — 11 years ago

with Peter and Peter

Kristin Taylor

8.9

Love this one. It's easy for a date night, just something to unwind with. A personal favorite for the boyfriend and I. — 13 years ago

Chad Kaul

9.3

Personal favorite — 14 years ago

Martijn

9.6

In a fantastic spot now with tertiary notes showing a tiny little bit. I would finish my bottles but that is very personal. — 2 years ago

Benjamin Shirk

9.0

McCarthy & Schiering, $26

Dark concentrated purplish red color. Tons of oak on the nose with raisin-like dark fruit. Tastes similar, lots of oak and tobacco notes that almost gives it a bitter quality, followed by a jammy blackberry. Very smooth and soft while also having high grippy tannins, really nice balance of acidity. This is a bit too oaked for my personal tastes but still really enjoyed it nonetheless, very well-made wine and was a pleasure trying such an unusual grape varietal. — 5 years ago

Emily Kresie-Harrington

9.0

2018 vintage. Light-bodied red suitable to a light chill with just a touch of steminess. Cranberry, tart cherry, lingonberry, raspberry, violet, crab apple, cherry blossom, star anise. A little heavier-bodied than a PN, but would definitely appeal to fans of the same. — 6 years ago

Paul H

8.9

If you looking for something a bit different you might like to try this wine. This a really good wine for just plain enjoying a glass of wine. Aromas of of dark fruit and bell pepper greet you. This not a big massive cab that you would want with a premium steak but rather a delightful medium bodied Cabernet that drinks above its price point. Great for a nice afternoon drink and good conversation. Drinks well with a nice finish. Hints of nuts and tobacco interlace with the fruits. — 8 years ago

Nenad Kesin

9.0

On nose beautiful floral aromas, on palate black cherry, plums, dried herbs, and a bit peppery aftertaste. Thick, rich, meaty, powerful, extremely tannic and therefore somewhat unbalanced. Big full-bodied wine, I like it! — 9 years ago

Roman Sukley

9.7

2012 CIRQ Estate Treehouse Pinot Noir. Michael Browne’s (of Kosta Browne) personal project which as I understand is an homage to the Summers he spent at a ‘Circus Camp’ in his youth. Treehouse is an amazing hilltop (stunning elevation) property in west Sonoma County with red, iron-rich soil surrounded by (say what?) coastal cypress trees. I had the pleasure of visiting, hosted by Damon Wong, and it's an amazing Vineyard. Unlike anything else I've ever seen. I can understand Michael's fascination with it. The wine: On the nose, red fruits, cedarbox, with notes of rhubarb and fennel. On the palate, pomegranate, kirsch, black tea, spices, roasted herbs along with hints of black truffles and white pepper. Beautiful texture. Lengthy finish. Classic expression of Pinot Noir. If I had to distinguish it from Kosta Browne from a flavor-perspective, I would say higher acidity and a bit of tannin give it a quality more accustom to Grand Cru Burgundy which is not bad company. I'm a fan. Congrats to Michael as well as his partner in this project, my friend Kenny Rochford, one of the nicest guys you'll ever meet. — 9 years ago

Alex Alan

Wine Director Hotel Delmano

9.5

2010. From my limited experience with these wines it seemed gentle for Mouton - which I liked, on a personal note. More acid, less power, mild tannins. Smoky, spice box, sour cherry, tobacco. I'd like to try it again in 7-10 years. #FancyWine — 11 years ago

Max

8.9

Picked by my Personal Delectable concierge. Perfect for the occasion. Paired well with a succulent roast duck. Crisp and fruity. — 11 years ago

Matt Baker

10

Z-Best!!! My personal fav of all time!!!! — 12 years ago

CS

Sales Amy Atwood Imports

9.3

Jou Jou Vin 2011 Mossik Cabernet Franc from White Rock Vineyard, Napa Valley. It's always difficult when tasting friends wines to remain objective, and while I want to shout this wine from the hilltops (Radio-Coteau style!) I also want to be I also aspire to eliminate personal biases - positive or negative. Jou Jou you should know your wine received much conversation towards a mostly positive frame. The touch of brettanomyces was dually noted, there were comments on carbonic maceration, but I found balance throughout. I jested about the wine being topped with Baudry La Croix Boissée but the fact is, this wine has a strain of brett that works well with the fruit. The brett adds a spicy, wet earth, or mulchy wet tobacco leaf component that lends itself to wines of Chinon or Bordeaux. Is that replicable? Future vintages will tell. Will it grow in bottle? I plan to drink many more for my own recognizance. First day had some notes of carbonic maceration and brighter red fruits, along with that leafy Cab Franc character, fine dense tannins and moderate acidity with a slight sour note likely a proponent of brett. Day 2: I'll be damned. This is some damn good shit. It's worth that $250 dollar price tag! ;) But truly, the leaf/mulch quality is intact and integral, the darker berry fruits come out but there is still a pleasant sour cherry mid-palate that combines with the albeit softer yet still dense/fine mouth filling tannins. I realize part of the reason this wine was the talk of the blind tasting was that the brett, while in balance, set it apart from every other wine tasted. It was unique, it spoke of an older world style, it crept up in conversation because it lent something else to talk about. Kudos Jou Jou. The wine was made from 12 year old CF vines farmed organically (uncertified) grown in a layer of white volcanic ash. Grapes are fermented WC with ambient yeast in open top macro-bins, gently foot tread, native ML, pressed dry into 75% neutral FO and 25% Stainless Steel. 50 ppm SO2 added post ML, 10-15ppm added before bottling, racked once to bottle in June 2012. 25 cases produced. Good luck finding some! — 13 years ago