Pooneet K

9.0

Nice but not quite at the level I was hoping. Maybe a bit past its prime? Quite a deep yellow in the glass. Lots of body. Has a bit of a pronounced lanolin quality. Would not have guessed Chablis, doesn’t have the acid or cut. Was hoping it would come together more on day 2 but never quite got to where I was hoping. — 2 months ago

Severn Goodwin

9.1

1996 | Birthday weekend for my lovely wife.

Slight funk on the nose, but solid, dusty red fruits on the palate. Double decanted with notes at 5H. Complete notes on future bottles. 2006 acquisition with careful storage since.

Paired to USDA Prime Strip Steaks (baseball-cut), Allen Bros. Chicago.

I do enjoy the old, minimalist label showcasing the view of the winery in the hill. — 2 years ago

Stephen Redenbaugh

9.1

Okay... probably a year past it’s drinking prime, but still fun and full of pleasure. I love these wines when they’re young and vibrant...my third favorite domestic rose behind L’Aventure and Ceritas. This one got lost but still gotta appreciate its cut at 5 years out! Not much fruit left, but nice savory funk notes. — 3 years ago

Jenks

9.1

Distributor closeout at the local Albertsons. $55 cut to $30, bought it on a whim. Calistoga, not even sure these vines are still standing. Big ripe Napa cab, just exploding with fruit, oak, vanilla, some grip to reign the fruit in a bit. Washed it down with smoked chuck roast, potatoes and a snow storm. — 3 years ago

Rashed Chowdhury

9.2

2016 vintage. Had 2 bottles in 2019. Remember it to be a solid Sauv Blanc. Wish I wrote down detail notes. Tasting the 2016 today again, was worried it may not have aged well. Surprised with all the tropical notes of coconut, lychee, dried apricot while still maintaining a healthy dose of grapefruit acidity and herbaceous notes of freshly cut grass. This wine has aged so well in the bottle. Definitely in its prime but probably can age 2 more years. — 8 months ago

Willie Carter

9.0

Well isn’t this just a delight. A rather attractive, almost ruddy color. Translucent edges and long legs. The bouquet is so nice. More savory than fruity to be sure. Plenty of licorice and wet moss. Leather and lace, with a touch of violet. Those earthy aromas never fade, with fresh cut grass and idyllic spring meadows just for good measure. Dried cherries begin to take over after a bit of time. Still so fresh and alive smelling. A little blueberry compote and faded strawberries.

This is such a well balanced Burgundy at this point. Drinking very, very well at this age with plenty of life left in it. Medium bodied and smooth as all get out. The fruit is rambunctious and still youthful. I doubt this has even hit its prime yet. More delicious red cherries and blue fruits shine in the mouth. There’s an appropriate bit of oak, not too much, and restrained barnyard. I would have liked to see the funk set free but this is a wine that chooses not to dive headlong into that arena. Still, a seriously lovely pour. — 2 years ago

David T

Independent Sommelier/Wine Educator

9.4

While the 09 from 375ml is outstanding, the Prime Rib is like you dream about. The end cut has such flavor & complexity while the center cut is seriously savory & complex.

The 09 out of 375 is juicy, delicious complexity.

The Prime Rib 10+.

Happy New Year! 🍷🥂🍾🥳🎉🎊

12.31.2020
— 3 years ago

Severn Goodwin

8.9

2003 | Birthday weekend for my lovely wife.

Green on the nose, is there substantial Cabernet Franc or Petit Verdot for the last 25%? Cedar-y cherry notes to the palate, but short finish. Will more air rescue this bottle...?🤞 Double decanted with notes at 5H. (Drink 2005-2007?)

Paired to USDA Prime Strip Steaks (baseball-cut), Allen Bros. Chicago. — 2 years ago

Lee Pitofsky

9.5

Dauvissat’s 2011 Clos is in a great place as it enters the early stages of its prime drinking window. It has a really expressive and classic nose of algae, lemon pie, and wet rocks and there’s a nice sea spray salinity on the back end. It’s deep, textured and focused on the palate with good cut and pretty imposing power. Long and persistent finish. It had a 3 hour double decant which definitely helped its great showing. Perfect sushi wine! 🍣 🥰 — 3 years ago

David T

Independent Sommelier/Wine Educator

9.3

One of our last Heitz Bella Oaks bottling’s.

Heitz no longer leases the vineyard. The fruit from the Bella Oaks Vineyard is now bottled by Quintessa at $200 a bottle when Heitz sold it at around $70 or less when they leased the terroir.

The better pair with the end cut of the Prime Rib with creamy, horse radish.

Floral, candied, spice driven fruit of; dark currants, blackberries, black raspberries, black plums with tough skins, plums, dark cherries and deep, juicy strawberries. Dark tarriness, steeped black tea, incense, burnt amber, clove, nutmeg, vanilla, dark chocolate bar, mocha powder, moist clay, dry, crushed rocks, dry, twig, eucalyptus, sage, bay leaf, dry top soil, tobacco, leather, cedar, grainy limestone with dark, red, purple, candied withering florals that dark & candied. The acidity is perfect. The structure, tension, balance and length still need 6–10 years. The finish is; rich, beauty, elegant that starts, fresh, juicy falling on to earth & spice that persist until you have something bigger.

Plated with very cheesy Au Gratins & caramelized carrots.

Still an adolescent with 15-20 years of good sipping ahead of it.

The most flavorful piece of beef I’ve ever had. Had more tender Wagyu Ribcaps, just not this much flavor.

Happy New Year! 🥳🎉🍷🎊

12.31.2020 — 3 years ago