Jerry Raphael

9.2

Nice dinner at Russet — 7 years ago

with Barbara

Martijn

9.2

1996 vintage on 16.3.18
Golden color. Almost syrup style with tropical fruits (pine apple, mango) and lime, orange. Nice mouth feeling and good balance in sweet, acid and bitter. — 7 years ago

David Kline

9.0

Solid Mendo chard in a ripe style with petrol-butter and baked Burbank Russet. Pronounced lily and marigold. Asparagus and almonds on the nose. Medium mouthfeel with yellow apple, lemongrass, cornmeal, dry cider, lemon oil, saffron, sage, orange zest, tangerine pith, and a hint of lime and merengue. Not as dessert as this description implies, nor as tropical. Good restraint and a chalky-mineral-earth-force. #mendocinowine #mendocino #chardonayday #chardonnay #chardday #andersonvalley — 8 years ago

with Courtney

Lynn Gowdy

8.9

Marc de Bourgogne meets grape juice from the following year. Brandy like nose, sweet dessert wine like palate, only 11% ABV! — 9 years ago

Eric Egan

9.4

I suspect this didn't get quite enough air. Not quite pop and pour but it was only open for 45 mins before we drank it (we were perhaps over-concerned about the mid shoulder level). Lovely (and lively) russet core with long legs as a ruby rim; nose of pencil shavings, cigar tubes (hint of metal with lots of tobacco), blackberry stalks, and lingering aromas of compté cheese rind and venerable (on-the-edge) rose petals; long and satisfying - persistent tannins and well integrated but still present acidity. From half bottle - need to give the next one more time!!! — 9 years ago

Brett Jones

8.9

Russet gold with a fine mousse which lingers gently in the glass. Rising dough nose - warm, yeasty - dry with bright acidity. Mellow, in no hurry to be enjoyed but so pleasing with 18 month Comté. A Christmas treat! — 10 years ago

Nancy Holtz

9.7

Nikki's favorite — 10 years ago

G Faul

9.2

2003 (120 cases lost by bond warehouse 10 years ago and recently refound) — 7 years ago

Eldon Sproule

9.0

A real treat from Washington. A 2006! Just rich, well made wine that ages very well. Beautifully developed russet colour. Easy drinking medium body. Dried cranberry, cinnamon. — 7 years ago

Jordi Pazo

9.0

Rest. Ca L'Enric, La Vall de Bianya (Girona). Maridaje 38,00
14.10.17 — 8 years ago

Rob Marini

9.4

Ratafia for days — 9 years ago

with Taylor, Nick and 2 others

Eric Egan

9.3

Yes! Textbook Margaux:-) needs two hours to open up but when it does it's worth it. Still quite dark, leading to red-brick and a russet edge; very floral - violets, hibiscus, lavender, and stocks, with hints if pencil shavings, school desks, and light uncooked pork fat; very long, oscillating between beautifully firm tannins and well balanced acidity. Won't get much better but will probably be equally good in 15 years. — 9 years ago

Robert Gingras

9.4

Semi-dry, sparkling cider made Burdett, NY close to Ithaca. Love it! Great for drinking for enjoyment. $20 — 10 years ago

Severn Goodwin

9.1

1 May 2018

Dry rosé, not imported to the US. Very fun.

Photos of their cellar holding close to 60,000 bottles, intimate. The barrels next to the moldy walls hold their Ratafia de Champagne, amazing stuff...One bottle will be coming back stateside with us. — 7 years ago

Michael Schamis

9.3

A fascinating combination of fresh grape juice blended with very old Marc de Bourgogne that was then aged in the bottle for a couple more years. This was a wonderful Christmas aperitif that drank very much like a vermouth but without the additional spices. A single ice cube opened it up like a fine whiskey showing off Christmas baking spice and juicy black fruit notes along with just a touch of the rich, nutty oak from the aged brandy. This was wonderful and I wish anything like this was easier to find here in the states. — 8 years ago

with Jeffrey

Morgan Wang

9.1

Had this poured into a cantaloupe for dessert 😂 — 9 years ago

with Darren

Nicola Morvillo

9.6

On 16/7/15 — 9 years ago

Mark Trousdale

9.0

Enjoyed at Oro before and during meal. 70/30 PN/CH. Very red-fruited. Nose reminiscent of ratafia. Bruised apple and other oxidized notes - probably slightly last peak. Voluminous. Nice match for the beef tartare with egg and mussel sauce on toast, as well as the uni-egg toast, and the chicken liver bites. Also a great foil for the shredded crispy pig ears. Not as much our style for drinking on its own but great with food. — 9 years ago

John Alan Olley

9.2

Dessert wine at 18% — 10 years ago

Uriel Frazier

9.0

It's a warm November in the city. Generous autumn days are entrenched, holding off the inevitable winter chill. Sipping a light red in the open air, it's a season of transition. As leaves change, trees are undressed, buildings razed, buildings raised and accoutred. We live in metamorphosis, recalling the bounties of summer--bright red fruit, raspberries, cherries--as they transition to the russet red of apples and ruddy cheeks and noses. — 10 years ago

with Christine