Ed Chin

9.3

While I think it has the potential to be a memorable wine, right now it seemed a bit disjointed. — 3 months ago

"Odedi"

9.2

It is time for my #FridayCabernetfix.

Deep inky in color with a short purple rim.

Beautiful nose of blueberries, black currants, cooked cherries, light oak, vegetables, licorice, earth, chocolates, Indian spices and peppercorn.

Medium plus in body with medium acidity.

Dry on the palate with plums, currants, light oak, spices, chocolates, licorice, coffee, light tobacco leaf, herbs, peppercorn, earth and black tea.

Long finish with round tannins and tangy raspberries.

This is a delicious Cabernet Sauvignon from Bordeaux. Showing a nice mouthfeel. Fresh, complex and rich.

This second growth wine is still young, but already enjoyable, even by itself.

Drinking beautifully now, and will continue to age nicely in the next 15 to 20 years. Would be nice to revisit it in 7 years. Has good potential to become a 94+ point wine.

Well balanced, and good by itself as a sipping wine. A good food wine too.

A blend of 98% Cabernet Sauvignon and 2% Merlot. Aged in French oak barrels for 18 months.

12.5% alcohol by volume.

92 points.

$215. — 3 months ago

Michael Walker

9.8

This might be OTH at this point - nose is great, full of fruit, but the palate comes up short and a bit wooden. I think this is part of the batch that froze in the garage at Verona - might have something to do with it — 4 months ago

Somm David T

Independent Sommelier/Wine Educator

8.9

It has been 15 years or so since I’ve had a Silver Oak. Thought I check in. Nothing has changed, every vintage basically tastes the same. It almost like they add flavoring. 🤷‍♂️ One red you could not fool me blind. Short Rib was excellent.

At Pebble Beach Food & Wine 2025.

The ticket to this event has a pretty big price tag. But when you consider what a Napa etc. tasting or two and lunch would cost you, you are pretty much there and there is so much more than that. It ends up having great value. It’s wine, spirits and food candy land. — 4 months ago

WC Fields

9.4

This is on the way up. 2 hour decant. It needed it but it was singing. Many years ahead on this. All good. — 5 months ago

Jonathan Wall

9.2

Pretty.
Glassy Cherry leather stone.
Too pretty. Could use some more personality as it matures. Half bottle. — 6 months ago

Boris Mathiszik

9.2

When confronted with an open bottle of Silver Oak Cab on a Wednesday night, you step up and finish it, no questions asked. — 6 months ago

Arturo Kassel

9.3

Been sitting on it for a decade and boy was it worth the wait. It’s everything I’d want in a St. Julien Bordeaux. Silky tannins, elegant mouthfeel, great balance of red fruit and earthy undertones. Sadly, that was my last one. — 6 months ago

Andrew Cullimore

9.3

No formal notes . Medium deep ruby again. This is a bit greener , spicier , with some red pepper , smokier and darker fruit on the nose . Spicier and a bit more plush on the palate . This actually improved a lot in the glass and was changing quite a lot , became more floral with crunchy fresh dark berries . Polished tannin but nice fresh acidity , quite velvety on the palate . No lack of weight either . Really quite liked this and will no doubt age gracefully even if it is enjoyable today with time in decanter. For enjoyment over the next 10 years or so. — 7 months ago

Vanessa

9.3

Celebrating our completion of the WSET Level 3 exam today!

It was a labor of love. Results won’t be released for several months, but, hey, we poured ourselves into this prep and so wine not celebrate the milestone of getting ‘er done!

Cheers @win_tries_wine @deked1 — 5 years ago

with Deked1

Nthipi Mthethwa

9.5

Luv it, worth every penny!! — 11 years ago

Jay Kline

9.4

It is customary for the wines of Chateau Musar to be released seven years post-vintage. However, in 2013, the decision was made to hold the vintage back. 2006 was unusual for two reasons. The first, were the cool climatic conditions in the Bekaa; the likes of which had not been seen since the 1950’s. There was a two-week period in winter where the valley was blanketed in snow and mild temperatures remained in effect throughout much of the growing season. The second was much more tragic: 2006 was a war year in Lebanon. On July 12th of that year, Israel and Hezbollah engaged in a bloody conflict that lasted (officially) a little over a month. Sadly, thousands of lives were lost. In 2017, eleven years after harvest, the 2006 vintage was deemed ready for release.

Poured into a decanter about 90min prior to service. The 2006 pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of black cherry, blackberries, black currants, tobacco, horse blanket, leather, some red and purple flowers, dried herbs and Eastern spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and absolutely delicious. A triumph and perfect with lamb chops. Drink now through 2046+.

How Chateau Musar endures to make wines from the Bekaa remain one of the great examples of human grit and determination available in the world of wine. Frankly, it’s a minor miracle this vintage ever made it to the winery. — 3 months ago

Jan A

9.5

Really looked forward to this one, but a little bit too rich to warrant higher score. Missing the acidity/tension a bit.
Edit: and it was served too warm.. — 4 months ago

Norman

9.5

Next level. Actually the air from the decant did it well. Could have aired it out longer but we had Warriors game to get to!!! — 4 months ago

Tyler Felous

9.5

Absolutely singing at 10 yrs. Beautiful weight. Age coming thru with beeswax and acacia with plenty of acidity to back it up. — 5 months ago

Matthew Goldenberg

9.1

My first experience with a bdx with this type of age. It had a note of green pepper on the nose and had a lot of life left. — 5 months ago

GaryWEdwards

9.5

Big lush, dark fruit that has not reached its peak window yet. But she ain’t far away. I was able to obtain a vertical of 01,02,03,& 04. My first foray into that vertical. No rush on this one but very impressed. Leather, pepper, if not cigar leaf here . Suffice it to say, there is a lot going on here and my lack of Cali knowledge has new intrigue — 6 months ago

Shay A

9.3

(Two previous 1983 wine reviews never made it on here, so copying from my CT).

Continuing a run of ‘83s over the last 3-6 months, this not only showed quite well, but it was at its best after almost two hours in the bottle. Whereas the ‘83 Pichon was clean and elegant, this was a bit more dense and powerful. Beautifully expressive aromatics of potpourri, espresso, fig and leather with a flavor profile mostly on the red/black fruit side of the spectrum. The mid-palate showed good weight and continued to bulk-up during the evening. Old cherry-tobacco note at the finish. Honestly, this drank like it was more early ‘90s than it was early ‘80s. Good. — 6 months ago

Andrew Cullimore

9.0

No formal notes . Medium deep ruby . This seems a bit more advanced . This is a bit harder and more structured on the palate , more tannin , less velvety and a bit more astringent . More spicy , drier on the palate . This needed more time to open . This was quite difficult to judge , I wasn’t 100% convinced about this bottle as it just seemed a little oxidative, however it did actually seemed to come together better after an hour or so , but still quite hard and astringent in comparison to the others (especially La Mission) . Showed a touch more mineral and grafite on the finish too after a while. This needed time , and I would imagine another bottle might tell a different story . — 7 months ago

LM Segal

9.7

Earthy and not giving away much initially, was worried after 20 mins. By 30 it blossomed, full on cassis and vanilla tannins, undergrowth. Dark red fruit, Rutherford dust. Notwithstanding a Bordeaux vibe there was no mistaking this for anything but a high-end Napa cab. Awesome one at that. I wouldn’t wait much longer… — 10 months ago

Michael Steele

9.9

This Pinot is one of the best I've had. It surprised me with a fuller body that your typical Pinot, almost like a Cabernet! — 10 years ago

Vanessa

9.5

Château Latour is an iconic estate in the Pauillac commune on the left bank of Bordeaux, achieving coveted ‘First Growth’ status in the 1855 Bordeaux Classification.

The estate has roots dating back to the 14th century and derives its name ‘La Tour’ from a fortress tower built during the Hundred Years’ War, which no longer exists but is prominently featured on the label in recognition of its history.

We weren’t sure what to expect, as many have predicted these 1983s are likely past their prime, but this wine was a masterpiece. 🤩

It was medium garnet in color with expressive notes of cedar box, cigar, clove, peat, leather, forest floor, fig, prune, dried black cherry, plum, cassis, blackberry compote, cardamom, cinnamon, star anise, dried violet, potpourri, kalamata olive, pencil shavings, graphite, & bacon fat.

It had the most velvety, fine-grained tannins that washed across the palate with ease, with a gentle but notable acidity that maintained lift and balance. It was concentrated, complex, and had a long, elegant finish. — 3 months ago

with Deked1

Somm David T

Independent Sommelier/Wine Educator

9.5

It is really no surprise that this 05 is incredible and yet still extremely youthful. This 05 will out live almost anyone 50 years old. It is good for another 45 years.

I had their 16 La Dame last weekend & commented it should not be opened for another 10 years.

The core on the nose is dark velvet black currants. There’s a bit of melted dark chocolate-mousse. Ripe but subtle blackberries, black raspberries, black plum-plum pudding, very dark cherries, some mulberries, mocha powder, dark, rich earth, dry river stone, limestone, anise, mix of dry/fresh herbs, fine, undertone of baking spices, moist grey clay, slightly dry tobacco, sandalwood, mild, elegant spice, just the slightest hint of mint, very, slightly candied, dark, withering flowers & red roses.

The palate is rich, round with velvety M+ tannins. The core is dark fruits blended in melted dark-mocha chocolate. Blackberries, black raspberries, both plums w/ heavy skin, dark cherries, poached to slightly baked strawberries & raspberries over the top. Dry bay leaf-sage, moist clay, rich, dark, turned earth, dry river stone, limestone powder, stem inclusion, red licorice/cola, anise to black licorice candy, sandalwood to soft cedar, slightly moist tobacco, used leather, mild, dark spice, a touch & just a touch of tomato leaf, hints of cardamom, dark/red withering flowers with just a touch of violets, perfect acidity and a very well knitted, tensioned, balanced, structured, elegantly polished finish that last two-minutes and lands on nice earthiness & softly muddled spice.

Paired w/ their bone-in Ribeye. Best steakhouse steak that I’ve had out and not made by friends and or myself. Rich fat, tender and nice flavor. Lacks a bit of char and Napa Valley Rub from wholespice.com.

Open in another 15-20 years.

A real shot at a 💯 in another 15-20+.

@Delmonico Steakhouse Las Vegas — 4 months ago

Bob McDonald

9.0

90% Tempranillo; 10% Graciano. Red fruited perfume, earthy with medium plus intensity. Palate at 21 years is developed, balanced and soft with fully integrated tannins. Medium weight with declining strength to its inner core. Not near as good on the 2nd night. This aged overnight and finishes a little sour. I was going to give it 94 points but will now give 90 points. — 5 months ago

Freddy R. Troya

9.6

An exceptional wine that shows its age ability to endure and improve over time. The 2009 vintage has 76% Cab Sauv, 18% Merlot, 4% Cab Fran and 2% Petit Verdot and was aged for 15 months in French Oak barrels. Extremely opulent and luscious, though tannins were already falling, but its elegance and finesse was compelling. All ripe red fruits with a persistent perfumed aromas. Elongated finish with some fig notes as a bit of baked raisins. It can continue aging for another 15 years without compromising its elegance and complexity. This is a show stopper!! — 6 months ago

Claire Mangine

9.0

I asked for a jammy red and that’s what this is !! Not super into these “commercialized” wines, but it does the job for easy drinking. Yum — 6 months ago

Nagib Nasr

9.3

Incredible. Open it and decant it. — 7 months ago

Melanie Hogan DelBuono

9.3

I was surprised it was in a clear glass bottle. Still very young but surprisingly light. Very vanilla with fresh cherry’s. Not a big Cabernet at all. — 8 months ago

LM Segal

10

Without doubt the greatest sticky I’ve ever tasted. I nosed it for 30 mins, it was so clear and bright with tropical fruit and light stony minerality. The apricot and mango were lifted over my palate by actual angels who may’ve swiped a taste on the brief journey. Wish I could’ve sat up with a last glass all night, thank you Lenny. 🙏🏼 — 10 months ago

NFL Wine Guy

9.1

2017 Marcel Lapierre Morgon in the House!
Did you know that Morgon is the second largest Cru (group of vineyards) in Beaujolais after Brouilly?
Yea anyway.... This Full Bodied Gamay was dope🔥🔥🔥🔥🔥. Deep Garnet, Red fruit on the nose like cherry or pomegranate.
I get plum, & nectarine/peach.
Nice finish !
I’d give it around 91 points.
#morgon #beaujolais #frenchwine #gamay #france #france🇫🇷 #wine #winetasting — 6 years ago