Remy crucero disney 12/16 — 5 years ago
savory mineral sour nose fizzy rose — 6 years ago
Interesting comparison tonight. Both wines 2007 from Greer Vineyard, same winemaker, different clones. Did the same comparison 5 yrs ago. Greer wine was better then and still is now. For us, the Arsenal was really great, but a bit too fruity, whereas the Greer was a bit more subtle, nuanced, and complete. Both quite good, but the edge goes to Greer. Both served pop and pour. No need for decant. — 7 years ago
2️⃣0️⃣0️⃣7️⃣
🗞 Tesla, A380, 1st iphone, Madeleine McCann
🎵 Girlfriend, Umbrella, Big Girls Don't Cry
🎥 Transformers, 300, AvP, Zodiac
🗣 This is Sparta!
🌍 6.6B
Paid £65 now £210+ nice but overpriced - I’d leave until 2025 or sell em 😁
🍷 Opaque ruby
👃 Chocolate covered blackcurrant in soft smoked oak w/ dark cherry, fine blackberry, cedar & herbs
👄 Med+ body of creamy mocha dominated black fruits that need more time
🎯 Long dark 85% mocha & ripe ninja fruit sludgy linger & green stalky kick — 8 years ago



04’ Joseph Phelps Insignia . Thought it would be close to a pop & pour...NO! Thick tannins that dissipate nicely after a 45 minute decant. Full - bodied.
Color- Dark purple
Nose- Flowers , lavender
Palate- Blackberry , espresso, light oak, nicely integrated acidity.
WOW... Seamless/smooth.
Drinking- now with another 5+? great years. Could possibly be many more. Drinking so nicely, why wait. — 8 years ago
As the summer is slipping out of our hands, its time to to pop those complex reds that we’ve been lastning for. Produttori del Barbaresco is considered one of the best cooperatives in the world and its 2016 Barbaresco is a solid proof of that statement.
Restrained at first and needs a couple of hours in the decanter to reach its climax. True to its provenance its clasically crafted, and puts up complex profile of red cherries, rose hip, strawberries, spice, bitter orange and a volatile dried floral lift over a canvas of wet soil.
An offensive approach on the palate with a high acidity and a generous portion of mouth coating tannins that is well accompanied by a pronounced fruit profile with an evolving finish. Very good indeed, but is a couple of level behind to reach the higher tiers. — 5 years ago
In its prime. I didn’t decant for fear of shocking it, and that was the right move. Pop it now if you have it because it’s a beauty from stem to stern. The nose pours out of the bottle with all kinds of flavors and expressions- pencil lead being a primary- but as it had a chance to breath and express itself it blossomed. Lush yet powerful, naturally as it’s blend would indicate it reminded me of some of what I like so much about Bordeaux. — 6 years ago
Most vintages of this wine are great pop and pour candidates but this one really benefitted from some time in the decanter. Both the tannins and the acid are strong. Nice flavors of raspberry, cola, baking spices and vanilla with mineral notes on the finish. — 8 years ago
The wine gods have smiled and urged me to open this ‘08 Pride cab. Tobacco, plum, a hint of wood ash and leather from a well-worn saddle bag. Seriously, this is at a premium place in its aging process. Thinking only another 2-3 years, so pop ‘em if you got ‘em. Toasting all of you, my friends, for a prosperous new year filled with wine, family and friends! — 8 years ago
Lively with effervescence. Give it a slight chill. Notes of nectarine and yeast — 6 years ago
Floral, fine bubbles — 6 years ago
Calistoga, CA vineyard. Sits 300 ft above valley floor. Planted 1992 by David Abreu and Heidi Barrett until 2008. Then Thomas Rivers Brown took over. Nearly $100/bottle — 6 years ago
Wow - that was fun / pop and pour a 2001 Syrah and had some funk but quickly it opened to display why Alban makes such wonderful wines
Spicy and meaty with full bodied and complex structure - aroma of jammy fruits but no heat no burn and no funk / it can sing
Smile and world will smile with you and this baby sure helps me smile - drink if you have - it is on the downslope of age — 8 years ago

Joe Caughman
Aussie Nero D’Avola Pet-Nat. Need I say more? — 5 years ago