Bill Bender

9.3

As Borat would say “I like a very much”....bursting with ruby red fruits, cut white flowers and a melange of mushroom and Asian spices. In a prime drinking window. — 5 years ago

David T

Independent Sommelier/Wine Educator

9.3

Saturday, steak & Claret night. Ribcap (the prime and most tender meat cut) & an 05 Clerc Milon. 05 an excellent vintage in Bordeaux! 😋

Time to look in on the 05 Clerc Milon after 10 years in bottle. 10 years in bottle is always a good first check with quality producers. Since I have nearly a case of the 05, I’ll open another bottle in about 3 years.

On the nose, slightly candied, ripe fruits of; blackberries, dark cherries, black plum, black raspberries, baked strawberries and hues of blueberries. Vanilla, caramel, mocha chocolate, some cinnamon, saddle-wood, steeped tea, light graphite, dark rich soil, sweet tarry notes, crushed, dry rock powder, stones with lavender, fresh dark flowers and violets.

The body round, ruby, lush and full. The tannins like velvet. It’s starting to enter a very good drinking phase with another 15 years plus ahead. The fruits are ripe but more floral on the palate than the nose. Blackberries, dark cherries, black plum, black raspberries, baked strawberries, creamed raspberry cola, hues of blueberries and cherries on the long set. Vanilla, caramel, mocha chocolate, some cinnamon, saddle-wood, steeped tea, dark roasted coffee, used leather, light graphite, dark rich soil, underbrush, sweet tarry notes, crushed, dry, rock powder, stones with lavender, fresh dark flowers and bright violets. The structure, tension, length and balance is hitting its stride. Great round acidity. The ripe, rich, lush, well balanced finish is very good and will continue to get better & better and lasts minutes.

Photos of, Clerc Milon, their new barrel room first used for the 09 vintage. Their dining & reception room, our friend and Winemaker Jean Danjoy. He was the Assistant Winemaker at Opus One for 10 years before designing the new Clerc Milon Cellars and becoming the Winemaker for the 09 vintage. He has pushed the quality at Clerc Milon with each vintage...achieving the highest rating every for Clerc Milon with a 93-95 Parker rating for their 2017 vintage. Not only is he a very talented Winemaker but, perhaps the nicest person I know. And the last photo, Chateau Clerc Milon and Estate vines.

Clerc Milon sits adjacent to her sister property, Chateau Mouton Rothschild. — 6 years ago

WC Fields

9.4

Long life ahead here. Decanted 75min and this could've gone longer. Delicious pure fruit with awesome grip and tannins that cut through prime rib-eye. Will hold on opening others for several more years. — 7 years ago

Aaron Tan

9.2

Disgorged 2016. According to a friend who worked at Veuve nearby, Arnaud's wines sell out quick at the winery each year. Can certainly see why - this cuvee drinks so well. Fruit driven, with a solid core of apple, pears, and lemon curd. Oh so floral, nutty, yeasty. Reminded me of walnut butter, and MO of gruyere. I also got this pleasant vanillin tones in the finish.

Notes from Skurknik:
I wish I were named “Cuvée le Brut instead of my actual name, Gibbery Wobblestein. “Terry Theise” is a pseudonym. To the matter at hand—this superb non-vintage is 55% 2013 and the balance is 25% ’12, 10% ’11 and 10% ’06; deg 1/2016, it’s an exceedingly refined, high-toned classic Margaine, White-flowers, with sushi-knife cut and chisel, and overtones of jasmine. This wine rides the thin line between Chardonnay and Riesling, and when it’s on form it’s a thorough original, and one of my most beloved Champagnes. 92-8 CH/PN. — 7 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

9.2

When do wines show best? After they are sold out! This showed great freshness and cut, as well as solid dark fruit and considerable complexity. A great pairing with prime New York steak. — 7 years ago

Jim McCusker

9.1

A classic from Napa, this 1999 Martha's Vineyard is definitely past its prime, but still a pleasure to drink. The tannins have largely disappeared (but made for a great match with a fantastic cut of filet mignon from the local butcher). Most of the primary aromas are gone, but some great secondary notes of leather and spice remain (the absence of the tell-tale eucalyptus from Martha's was a bit surprising). Color density is still pretty impressive after almost 17 years! Finishes a bit thin, but this wine has held up beautifully. Had an amazing tasting with David Heitz back in 2005 and this brings back all those memories. Cheers to one of the pioneering wine families of Napa Valley! — 8 years ago

with Vanessa

Vic Goel

9.2

Reading the label, I expected it to be really hot at 16.1% ABV. After a 30 minute rest, the hotness of the alcohol was present, but not in a distracting way. Instead, it was big and powerful, but still smooth with great berry/jam aromas and long legs. If I had to offer a criticism, I'd say it's not super complex in flavor, but that's picking nits. This is a really nice Rhone style Paso GSM that truly complemented and helped cut the richness of a dry aged prime ribeye. — 9 years ago

Paul Watson

8.9

Great cut. Tiny past prime. — 9 years ago

Stephen Sternberger

9.0

Rich, robust, with a spicy almost peppery finish. Great complement to a big steak. Was outstanding last night with a craftsman prime ribeye cut like a filet. Both were huge and wonderful! — 9 years ago

Chris Petersen

9.3

Deep purple color. Blackberry fruit, chocolate, smoke and wet stone aromas. The nose suggests the flavors with cherry, blackberry, traces of smoke, stone, vanilla and spice. Very balanced finish if a bit short. Lovely drinking alone or with a prime cut. — 10 years ago

Patrick Derdeyn

9.1

In my note from 2 years ago I said they were “just starting to loosen up”. Im here to say that is a slow process. This is the first one i’ve had that isn’t a tannic beast, but it’s still showing incredibly young. Inky purple with rich dark fruits and laser tannins that can sear through a huge fatty cut. This is mountain fruit built to age and I have a feeling these wont hit their prime until right around their 15th birthday. — 6 years ago

George Booth

9.3

A beautiful well balanced Pinot Noir with an aftertaste of cherry and rhubarb giving it that acidic bite to cut through the food. Just a superb Pinot.
Had this at a wine tasting at Prime Butcher in Hampstead NH.
— 6 years ago

Shay A

9.2

I assumed this would be fairly tight knit, but was pleasantly surprised. Poured really dark in the glass and was definitely a darker profile but there was an elegance to the finish. Blackberry, smoked cedar, dried herbs on the palate with a lavender type finish. Paired well with 2” thick prime cut bacon at Fort Worth’s newest steakhouse. 👌 — 6 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

9.2

From Friday night steak and claret with Cinnamon and Julia from Champagne Cazanove. I was to overwhelmed by the charm of my dining companions to remember to take a picture. I bought this now 13 year old pre-arrival, and although aromatically generous, this wine is still far to young for its outstanding potential. The high class cassis perfume was followed by an overly taught feel in the mouth. It still cut refreshed after each bite of prime top sirloin! — 7 years ago

James Webb

9.3

Decanted 2 hours, served at 50 degrees. Deeply forested: damp, moist, like walking in Oregon. There's a lumber component too - the wood comes through. Fresh garden cuttings. Mushrooms of course. Wet tobacco. Background has fresh cut underripe plumb. There's still a sweetness here. Fully developed nose with that's so nice to sit on. Acid dominates the palette with some fruit hiding. Perhaps this is where it's showing that this wine is past its prime. But it's still nice. Finish has really fine tannic structure of medium length and displays some remnants of spice. — 7 years ago

Ben Jones

9.2

With a nose of fresh cut roses, Worcester sauce, earth and cedar chips, the nose on this evolves in the glass to rare red meat and lavender. The palate is crushed red fruit heavy with more red meat on the palate and a finish that lasts until your next sip. This is a prime example of big Russian River Valley Pinot. — 7 years ago

Robert Torretti

8.9

2005 vintage, 500 ml bottle. Forward style of Barolo if not quite international or modern. Nose of tar, spice, leather and some earth. The palate has vanilla (has probably mellowed with age), dark fruits, and mellowed tannins. Good acidity to cut through the fat of the large cut prime rib at Metropolitan Grill in Seattle. Not enough earth to really play with the cedar plank wild mushrooms. I've had older Fontannafreddas and they seemed much more modern in style. The waiter noted that around the mid-2000s they began to change. Would be interested to see if this continued. — 8 years ago

Vic Goel

9.2

Paso GSM with 37/34/29% blend. Medium cherry red color, with aromas of stone fruits (ripe cherries and plum) and faint vanilla. On the palate it's big, tannic, and oaky with prominent cherry and plum flavors and a really faint hint of peach. The mouthfeel is a bit spicy with a bite that makes sense given the 15.3% ABV. I think the alcohol could be better integrated, but this is a young wine that should get better and more smooth under the right conditions. Very nice--it complemented and helped cut the richness of a prime ribeye. — 8 years ago

with Anita

Brandon Liverence

9.4

2011. Tight and tannic at first, needed 2-3 hour decant to show its true colors. Very subtle aromas of red fruit and cut grass. High-toned acidity, smooth mouthfeel. Classic etna. $55 from Wally's Wine, Los Angeles. — 9 years ago

Joe Kava

9.2

Paired with a prime rib roast. The wine held up very well. It's full of dark cassis flavors and the acid cut through the richness of the prime rib perfectly. Very good wine. — 9 years ago

David D

9.1

At Prime Meats. $55 — 11 years ago

Chris Wangsness

10

Burkes Prime house with a 55 ages ribeye. Wow. Oh ya and a pound lobster. — 11 years ago

Bill Bender

9.6

From 3L with a river walk view. This unraveled and shed tannin as the night progressed. Reluctant fresh cut violets and crushed rock bouquet, bright cherry tobacco, fig newton and boysenberry palette, velvety smooth and compact bold mid palate and by night’s end an especially long compelling finish. This is likely ready on pop from 750 but has 10-15 years plus of prime drinking window. — 6 years ago

David T

Independent Sommelier/Wine Educator

9.3

Our main course was Jenny’s, Flannery Beef’s Jorge Cut “Prime Rib Style”. Beef Jus and Saba Pan Sauce. Herb Garlic Smashed Baby Heirloom Potatoes Roasted Feral Hearts Farm Rapini in a Rapini Pesto. Winter Citrus and Roasted Nantes Carrots with Urfa. Quite delicious and well paired with this 98 Chateau Magdelaine. This was a little silky austere at the beginning. My fault as it needed a longer than 30 minute decant out of magnum. Once it opened up it showed the beauty of the 98 Right Bank Vintage. The fruit started to shine after being shy to start. Layers of soft complexity silky and velvety. The beef and the wine pushed & pull evenly on each other; which is key element in any pairing. Chateau Magdelaine is made with 90% Merlot & 10% Cabernet Franc. Chateau Magdelaine is aged in an average of 40% new French oak barrels for about 18 months. When the 2012 St. Emilion Classification was announced, the owners of Chateau Magdelaine, Ets. Moueix, declared that 2011 would be the final vintage for the property. From that point forward, the vineyard of Chateau Magdelaine would be merged into their other estate in the appellation, Chateau Belair-Monange. — 6 years ago

Roman Sukley

9.2

2000 Sine Qua Non “The Filly” California Table Wine. 14% alcohol. The last Rose’ of Summer for me. Gorgeous color in the glass. Sort of reminds me of one of my favorite Porsche colors, Rubystone Red. Still fruity on the nose. Strawberries, watermelon and fresh cut rose petals. Similar flavors on the palate with some brambles thrown in. Vibrant acidity. Undoubtedly past its prime, but let’s have a show of hands, who else out there is drinking a 17 year old Rose’? Yeah, that’s what I thought. This one was obviously made before Manfred began what I affectionately like to call his Frankenstein Rose’s. They defy description. They’re over the top. They push the envelope. They’re everything I love about the experiment otherwise known as SQN. Some people hide them in their cellar. I say drink ‘em in the sunshine. — 7 years ago

Mark Flesher

8.9

I wasn't expecting much, given that I had a few people who were there when this was bottled all tell me that it was past its prime. It has been stored at 55 degrees since purchase. Served up pop and pour, this wine gave me a very nice surprise. After 10 minutes, the bouquet and front of this wine we're quite enjoyable. Definitely a dark expression with a little bit of plum, earthy blackberry, cumin, and a middle that had a little bit of green pepper. Finishes still a bit spicy, and actually quite robust. I am thoroughly impressed with this wine. Made by a legendary Texas winemaker who has recently passed, this offering goes to show you what can truly be made from grapes grown not more than two hours east of the DFW metroplex! I am not sure this one really has much additional holding potential. So drink now and enjoy! — 7 years ago

Jeroen Koenen

9.4

Getting in the mood for this saturdays' USA95-tasting.
Pop'n pour. Deep garnet colour and a dense core.
Bright dark red fruit, graphite, sandalwood, grilled bellpepper, tobaccoleaf and leather. Also fresh cut herbs, like mint and sage. Silky tannines, lovely acidity. This has a very cool, graceful, slightly rustic and old-fashioned (maybe even European) Cabernet personality. Label states a mind-boggling 12,8% ABV...!
A great wine, especially for Bordeaux-holics like me. Prime-time drinking, will easily stay on this plateau for 3-5 more years. Would love to taste this in a line-up with some top-tier 2001 Leftbankers! — 8 years ago

Rochelle

9.9

Full bodied jammy wine with berry notes that linger! one of my favorite and definitely time to drink any longer wouldn't be as good. prime now with a long finish and easy to drink ! — 8 years ago

with Robert

Lewis Chester

9.5

1958 Giacomo Conterno Monfortino: from Jay. This was the Ying to the Mascarello's Yang. Lovely rich ruby colour with virtually no bricking on the edge. The nose developed over the course of 15 to 20 mins in the glass. Unlike the Mascarello that was shedding perfume from the moment it hit the glass, the Monfortino needed more air before becoming less brooding. Dark fruits on the nose. Purple plums, black cherries, some forest floor, light tobacco as well as some floral elements prevailed. The palette was a reflection of the nose so no surprises. The fruit was far from dried out and this particular bottle still had plenty of life left in it but from my recent experience this is the exception rather than the rule. I have had around 10 bottles of old Monfortino ('55 / '58 / and '61) over the last year and the bottle variation, as you would expect, is tremendous with the majority of them past their prime. The finish was strong and in keeping with the rest of the package with reasonable length and quality. Drink now. 95/100.

— 9 years ago

Mike Smith

Owner/Winemaker Myriad Cellars

10

At the Rutherford Grill after a big cut of prime rib :-) — 10 years ago