Nice wine. Drank it on the second day. Still had a lot of character to it. — 9 years ago
Beautiful wine that continually evolved over the two hours it was open. We consumed 2 bottles and the second bottle was more powerful, slightly more forward tannins and acid than the first bottle which seemed a little more constrained/reserved. Flavors of black plums, dry cherries, hints of sage and tobacco - classic Mouton. Quickly replacing 1985 Vintage Mouton as my fav. Love it.
— 9 years ago
Very good wine — 11 years ago
1️⃣9️⃣8️⃣7️⃣
🗞 🌎 Stock 📉, Kings Cross 🔥, Simpsons, -1 second
🎵 Faith, Livin' On A Prayer, With or Without You, I Just Can't Stop ❤️ You
🎥 Three Men & a Baby, Fatal Attraction, Good Morning Vietnam, Lethal Weapon
🗣 Nobody puts Baby in a corner
🌍 4.98B
Stunning Cos @ £180 - RP83 🤣
🍷 Deep ruby
👃 Gravel, flint, minerals & soggy earth through black berry fruits w/ herbs, soot, smokey oak & mint
👄 Med body of smooth b/berry loaded w/ mocha, liquorice & minerals
🎯 Long linger of ⬆️ w/ black tea — 8 years ago

Wonderful "second" wine which puts many first growths to shame. — 10 years ago
Unreal nose, barnyard, leather amazing long finish. Second end of lunch wine. — 11 years ago
Wind Gap 2010 Pinot Noir Gap's Crown Sonoma Coast — 12 years ago
Vibrant. High toned fruit. Some earth and meatiness. One would think this is north Rhone all the way. Very pure. — 12 years ago
Blackberries and cherries... lots of fruit up front... Nuge and light, great with food. — 9 years ago
The nose is alluring, still a little young, really opened up on the second day — 10 years ago
Pink orange color with appealing red fruit, and rose petal aromas. On the palate, it's medium bodied with a wonderful mouthwatering acidity and a nice grip courtesy of the Nebbiolo with tart strawberry and cherry flavors and a lingering finish. — 11 years ago
Because it's Tuesday...why not? — 12 years ago
Delicious wine, — 12 years ago
Marc Stubblefield
Wine Sales at Vino Carta and Kogod Wine Merchant
A savory juicy textured herbal food pairing champ. Like cooking sous-vide with an immersion circulator, what was once a geeky oddity has found a permanent home on our table. Not a universal solution, but really the right tool for the job in certain situations. Like pan seared halibut with fennel or spring vegetable risotto. — 8 years ago