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! — 8 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! — 9 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. — 9 years ago

with Anita

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.

— 10 years ago

Mike Smith

Owner/Winemaker Myriad Cellars

10

At the Rutherford Grill after a big cut of prime rib :-) — 11 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. — 8 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. — 9 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! — 9 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. — 10 years ago

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. — 10 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. — 10 years ago

David D

9.1

At Prime Meats. $55 — 12 years ago

Chris Wangsness

10

Burkes Prime house with a 55 ages ribeye. Wow. Oh ya and a pound lobster. — 12 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. — 8 years ago

Dan Higginson

9.0

Would be amazing with steak. Bold. Pepper. — 9 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. — 9 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 ! — 9 years ago

with Robert

Paul Watson

8.9

Great cut. Tiny past prime. — 10 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! — 10 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. — 11 years ago