Brian Hearty

9.4

2012. Celebrating our return to Lincoln and our daughter’s birthday at our favorite place. We started with this Special Club that my daughter said was her favorite champagne to date! Paired great throughout the meal! — 11 days ago

Karen Tripson

9.0

Lovely with turkey and dressing — 3 days ago

Andrew Cullimore

9.3

Medium lemon gold , still some perlage. This is quite evolved on the nose , with candied peel, brioche , roasted nuts , brine and touch of porcini . On the palate this has good intensity , with high acidity . Creamy lemon peel , toasted nuts , brioche, and a mineral backbone . Quite persistent, lemon pith and chalky finish . At peak now and will continue over the next few years , though this won’t improve — a month ago

Peter van den Besselaar

9.1

Vintage 2012 | mocca, burned wood, fat, fig, plum, beautiful — 13 days ago

Rudi Sanchez-Colberg

10

Show stopper. 59 years old and still providing an amazing experience. Never faded during our tasting. Elegant nose and complex mouth with a long, lingering finish. — 16 days ago

Rudi Sanchez-Colberg

9.8

Pure power. Extra long finish. One of the best Unicos I’ve tasted. — 16 days ago

Jason Kerr

9.0

Anniversary Dinner…great choice! — 22 days ago

Christopher J. Simovich

9.8

This was perfect right from the bottle to a 20 minute decant. I felt like an angel baby swatted in cotton candy after drinking this one. Paired with meats and dishes at Bazaar in Washington DC. — 10 days ago

Doug Powers

9.2

Cork went backwards into the bottle, but was intact. Lovely medium-red color, faint bricking on edge, dried red fruits, subtle American oak, very suave on the palate, yet still shows some tannic grip into the long, lingering finish, I’ve long adored these 1980s/early 1990s Pesquera “regular” Ribera del Duero tintos, which avoided the much more lavishly oaked Janus Riserva cuvée, and most amazingly, how long these $18-20 regular cuvées will age!! — a month ago

with Jim

Tom Kobylarz

9.3

Balanced, round, rich and creamy with a nice underlying cut of minerality. This is broad and inviting. More complexity from process than site. Tasty, fun, pleasant. — 21 days ago