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

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

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

Chris Wangsness

10

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

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

Mike Smith

Owner/Winemaker Myriad Cellars

10

At the Rutherford Grill after a big cut of prime rib :-) — 11 years ago

Paul Watson

8.9

Great cut. Tiny past prime. — 10 years ago

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

David D

9.1

At Prime Meats. $55 — 12 years ago