David White

9.2

Excellent wine for the price
Soft tannins on palate, nice flavours with good length and aftertaste A well balanced package — 5 years ago

Steve Cunneen

9.2

A spring wine if there ever was one. Great acidity and juiciness on the palate that makes the mouth water like crazy. Red fruit (berries especially) and some fresh floral notes make you keep taking a sniff. Awesome wine.
Served with roasted rainbow trout and kale/chard. — 7 years ago

Dr. Owen Bargreen

9.3

2011 St. Innocent ‘Zenith Vineyard’ Pinot Noir- The Zenith Vineyard is St. Innocent’s estate vineyard, located eleven miles northwest of Salem, Oregon. This 2011 Pinot Noir shows wonderful forest floor and wet stone character on the nose with blood orange rind, cran-cherry and cigar ash also coming in aromatically. The aromatic range is seriously good right now. The palate is silky smooth right now as the mouthfeel entices. The richness reminds me more of a 2012 bottling as there is a seamless quality to the wine that grips you. Red and dark fruits weave together, with also citrus and earthy tones quite primary. Downright delicious, this is a stunning bottling by eminent winemaker, Mark Vlossak. Drink 2018-2028- 93 — 7 years ago

Jordan Wardlaw

9.0

Waxy, floral, slightly honeyed but showing wide range. Bright golden color, aromatics of yellow peach, banana, mango and even a bit of citrus. Honeysuckle and wild herbs get in on the game as well. Full bodied on entry but finishing lean and sinewy with great supporting backbone of minerality and very clean acidity. Anything of this quality from a top tier producer is a steal at under $20. Marsanne doubters really need to try this wine. — 7 years ago

madame_toastte

8.9

Spicy dark cherry, plum fruit with notes of wet leaves, tobacco, earthiness, vanilla hint and long finish. A lot going on but a pleasure and party in the mouth. — 8 years ago

Ray Vanderhoff

9.3

Dark fruit and plum notes. Hints of mushroom and earth and big on eucalyptus. Brilliant texture and deep purple/red color. Beautifully crafted. Outstanding Wine! Thank you John P.! — 8 years ago

with Tom, John and 1 other

Sipping Fine Wine

9.2

Founded in 1988 by Dave Miner along with his wife Emily and his parents, Ed and Norma, producing small lot, handcrafted wines. Fruit from a 50 acre vineyard was planted in 1995 along the terraces of the Santa Lucia mountain range, overlooking the Salinas River Valley. Light Ruby with aromas of red fruits and spice. On the palate cherry, raspberry with smoky oak flavors. Rich tannins are well balanced on a lingering finish ending with soft earthy mineral tones. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Nose of ripe; blackberries, blueberries, black plum, black raspberries, dark cherries, white & black pepper, soft, chalky minerals with light & dark fresh florals. On the palate, lean; blueberries, black raspberries, dark cherries, cherries, black licorice, soft baking spices; clove, cinnamon, nutmeg, powdery crushed rocks, leather, dry & fresh dark florals with understated white & black pepper. Photos of parts of the soil structure in the Gimblett Gravels and vines around their Cellar Door. — 9 years ago

Sipping Fine Wine

8.9

Inspired by the golden hills that frame the landscape of San Bernabe Vineyard at the southern edge of the Santa Lucia Mountain range. Deep color with berry fruit aromas and notes of toasty honey scents. On the palate blueberry and cherry flavors with vanilla, cacao and toasty notes. Smooth tannins balanced well with acidity, lingering ending with espresso and spice character. Nice value. — 6 years ago

Dr. Owen Bargreen

9.6

The latest release of the Grand Siècle from Laurent Perrier is a truly spectacular Champagne. Disgorged in October 2017 the wine is a blend of the top wines made from 2002, 2004 and 2006. The bouquet is simply intoxicating with amazing range, from honeydew lemon to citrus rind, brioche and Japanese pear. On the palate, this shows an excellent combination of viscosity and tension. Apricot, Challah bread, marzipan and kumquat zest flavors all marvelously combine togehter. While this is a marvelous Champagne that is built to age, it is simply impossible to resist right now. Drink 2019-2040- 96 — 7 years ago

Zach Hanson

9.0

Amanda says oaky, only 95 cases produced. Great with cheese and chocolate. Great on its own as well. — 7 years ago

with Amanda

Jordan Wardlaw

9.2

Very elegant, linear, focused and bright. Aromatics came on gradually and eventually showed excellent freshness and a floral dimension. Medium palate weight, good depth and core on the first night showing a decidedly high-toned, crunchy cherry and cranberry personality. Some sandalwood and crushed rock minerality going on as well. Firm tannins and solid structure. Threw a fair amount of sediment at the end and seemed a bit wilted on the second night. Despite that disappointment, this is certainly a fine Pinot Noir from an excellent vintage. It speaks of its place, shows restraint and balance and is an honest wine that isn’t trying to do too much. Good benchmark for quality in this price range if you’re looking for elegance and Burgundian character. — 8 years ago

Kandi R

8.9

Very good wine, better after opening up. Would get again. Found this a bit on the sour side but bf liked it very much. — 8 years ago

Jay Kline

9.2

Popped and poured. This is in a much more fun spot than last year. The nose is a big bowl of blackberries and a bit of sandalwood which I found very intriguing and quite delightful to be completely frank. Delicious wine with dense dark fruits and some spice on the palate. This bottle did not come across hot like some notes from others have indicated. Tannin is still a touch firm but it's definitely well within the range of enjoyment at this point. Finishes with a flourish, lasting for 30 seconds. Again, the Alexis Establet comes through as a consistent and overall wonderful representation of 100% old-vine Grenache from the appellation. Drink now or enjoy over the next 3-5 years. — 8 years ago

Joe Lyons

9.1

Drinking wonderful on vacation happy to find in Bozeman! — 8 years ago

with Michelle

Dr. Owen Bargreen

9.6

The 2017 ‘Foothills Reserve’ Syrah is a simply magical new wine by Matt Reynvaan. The nose takes on highly hedonistic tones, showing beautiful range from orange zest to Umami to bacon fat and roasted dates with fresh sage that all collide in the glass. Silky smooth on the mid-palate the wine unveils a remarkable depth and salinity. The elegance here is extraordinary with a sensational mouthfeel. Hoisin sauce, blood orange, bulls blood and Umami with wild blackberry cobbler flavors all combine marvelously in the glass. The exceedingly long finish lingers long on the palate. Drink 2019-2033- 96 — 6 years ago

Dr. Owen Bargreen

9.3

The 2014 'Numanthia' Toro is a stunning wine that is already offing wonderful appeal. While it needs a bit of air contact, the wine shows gorgoeus aromas of ripe dark fruits on the nose, particularly dark cherry and roasted dates most dominant. The silky mouthfeel glides through the mid-palate as this shows a distinct dusty character, and notable decadence, with black forest Cake, wild mushrooms, espresso bean and toffee flavors that ad excellent range. Downright delicious now, this great Toro also has the stuffing to cellar well for the next fifteen plus years. Drink 2019-2033- 93 — 7 years ago

Mike Leach

9.0

Wet, Rocky, granite base on the nose. Wonderful melon and good mouth feel. Nice acid on the finish. — 7 years ago

Daron Watson

9.4

The #Mourvedrè is STRONG in this one ~ like 85% to 15% Grenache ~ a WIDE range of opinions on this ~ has the intensity of a hedonistic wine but the flavor profile and texture require you to contemplate it ~ if you have the opportunity to taste and ponder this one DO IT! — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

There are certain occasions that call for Krug Rosé. So, HBTM! The bottle was corked in the summer of 2014. It’s a blend of 45 reserve wines with the oldest being from 2007 and the youngest 2002. This is why I think Champagne Makers are some of the most talented people making wine. They are constantly blending up to 100 plus wines to bring that bottle to bottle and year to year branded flavor of consistency. On the nose; red & pink spring flowers, cherries, strawberries, watermelon, black cherry, black raspberries, notes of blood orange citrus, baked bread, soft volcanic mineral and elegant chalkiness. The palate is always ridiculously delicate. Micro bubbles, silky rich texture with beautiful soft acidity. The palate fruits are similar to the nose; rich & ripe cherries, strawberries watermelon, black cherry, black raspberries, notes of blood orange citrus with hints of marmalade. Red & pink spring flowers, baguette crust, soft powdery minerals that give the palate a slight sting and super powdery chalkiness done just right. The finish is beautifully rich, textured, revealing itself in layers and lasts minutes. Photos of; Founder Joseph Krug, House of Krug, Winemaker Eric Lebel, Krug’s Clos du Mesnil, a small plot of 1.85 hectares of Chardonnay...one of the world’s greatest vineyards and their salon tasting room. Producer history & notes...Krug was founded by Joseph Krug in 1853. They are based in Reims, the main city in France’s Champagne region. It is one of the famous Champagne houses that formed part of the Grande Marques. Today the house is majority owned by the multinational conglomerate LVMH, which owns Moët Hennessy, Louis Vuitton S.A. and who’s wine producer portfolio includes other well known wine brands such as; Moët & Chandon, Veuve Clicquot, Château d'Yquem, Ruinart & Cheval Blanc, Dom Perignon and many others. Despite LVMH's majority ownership, the family is still actively involved in all the key decisions of the house but does not manage the day-to-day operations. Joseph Krug was born Johann-Joseph Krug, a butcher’s son, in Mainz, on the Rhine in 1800 when the city was part of the Napoleonic Empire. Having dispensed with the name Johann, he left Mainz in 1824 and in 1834 moved on to Paris. Germans were in demand in France as accountants and bookkeepers. So, Joseph joined Champagne Jacquesson in Châlons-sur-Marne. He spent eight years with Jacquesson. His work took him beyond accountancy. He went around Europe testing the market and assessing criticism from wine sellers and customers. He learned about composition and taste so that by 1840 he already seemed to have been blending Champagne for at least one other house. In 1841, he married Emma-Anne Jaunay. The daughter of a French hotelier based in London’s Leicester Square. The following year their son Paul Krug was born. In 1842 he moved to Reims and following a year later, Krug et Cie was founded with his partner, Hyppolite de Vivès. Joseph was fluent in French, English and German and even spoke some Russian, putting the company in position to exploit key overseas markets. Joseph died in 1866 and was succeeded by his son Paul Krug, who had been trained by his father to takeover. Joseph under the supervision of Paul, Krug was established as a Grande Marque. By the 1880s the prestige of Krug was acknowledged in the United Kingdom and became the primary overseas market for Champagne. In 1866, the House moved into Rue Coquebert, in Reims as it remains. After Paul’s death in 1910, he was succeeded by his son, Joseph Krug II. However, during World War I Joseph II was taken prisoner and his wife Jeanne played a key role in the House at a time when the Western Front divided the region between the Allies and the Germans. After the war, Joseph II’s slow recovery led to his nephew Jean Seydoux becoming joint manager in 1924. In that decade, the Krug 1926 and 1928 vintages were created, which have been considered by critics to be amongst the greatest Champagnes. Lawyer and wine writer Maurice Healey declared “Krug” the king of all Champagnes. Further, “that the 1928 Krug was the best wine made in the present century.” By the mid-1930s, Paul Krug II, the son of Joseph II, was active in the business and would become head of the House from 1959 to 1977. His father died in 1967, by which time he was, according to Patrick Forbes, “one of the most popular and respected figures in the Champagne district.” In 1962 Henri Krug, the son of Paul II, joined the management, as did his brother Remi three years later. Their arrival was followed by a series of innovations, including extensions in the range of Champagnes. In 1979, for the first time, a graduate winemaker joined the House. In January 1999, the House became part of LVMH and by 2007, the brothers, while remaining on the tasting committee, had stepped down from day-to-day responsibilities. In 2009 Olivier Krug, the son of Henri, became House Director. At harvest, Krug grapes are pressed close to their plots with the first juice kept for 24 hours in a vat prepared for the fermentation stage. The pressing from each plot is vinified separately. A pressing contains 4,000 kilos of grapes and yields 20.5 hectolitres of first juice (cuvée), which is poured into twelve oak casks chosen at random. Once fermentation is complete, the eleventh and twelfth casks are used to top up the other ten casks in order to protect the new wines from oxidation. For fifteen days, each cask is topped up with wine from the same plot. Krug uses small 205 liter oak casks tailor-made from trees that are more than two centuries old in the forests of Hautes Futaies in Central France. The average age of Krug oak casks is 20 years. They are retired after approximately 40 years of use. The wines remain in the casks for several weeks. During this period, clarification occurs naturally from the cool temperature of the cellar given the coming winter, as does a micro-oxygenation process from the use of natural containers, making the wine more resistant to oxygen over time. Finally, between December and January, the wine is drawn off into small stainless-steel vats. From here, depending on the decisions of Krug’s tasting committee, the wines will either contribute to that year’s assemblage or be stored in steel vats in the House’s library of 150 reserve wines to be used in the blend of a future Krug Grande Cuvée and or Krug Rosé. — 8 years ago