George Chen

9.2

1971 at Eight Tables — 5 years ago

Nancy Hinman

8.9

Red Douro blend recommended at Portugalia. Supposed to be a wine you see on many tables in Portugal. Very nice. Everyone liked it at our potluck.
On sale at Portugalia for 12.99.
Imported by Broadbent. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I bought my first vintage from this producer & terroir beginning with the 2010 vintage and what a vintage to start. I bought four bottles for right around $50 or a little less. They were so amazing, I drank through them in no time at all. For those of you that read my posts, that’s not normally what I do. I like to drink one & age the rest. Since then, I have looked & looked for more. I’d finally given up hopes of finding more until recently I struck gold. I should have bought all nine bottles but a calmer head prevailed. It’s definitely changed since having it fresh. On the nose, the fruits are slightly macerated. Heather honey, beeswax, golden & green apple, pineapple upside down cake, slight orange citrus blend, mango, glazed nuts, soft, delicate, chalky minerals, a touch of jasmine & yellow lilies. The body is much rounder & thicker than when it was young. Waxy. So, beautifully layered across the palate. Much of the palate matches the nose. Heather honey, beeswax, golden & green apple, apricots, peach, pineapple upside down cake, slight orange citrus blend, mango, slight molasses character & glazed nuts with citrus blossoms, yellow lilies & jasmine. The minerals are much more grippy & bold as they cut across and set on the palate. The acidity round & phat. The texture is amazing as is the length, balance & beautiful, rich, long finish that lasts two-minutes plus. So glad I found more of this wine! Hubert Lamy seriously over deliver the terroir & the price point by a country mile. If you are not buying this wine on pre-arrival, you are missing great wine and excellent value. Can’t say enough good things about it. Especially, the 2010. I expect the 15 to hold similar quality. Photos of; Olivier Lamy, Olivier working in this vineyard, barrel room and their Criots-Bâtard-Montrachet Vineyard. Producer notes and history...There have been Lamy’ s growing vines in St-Aubin since 1640, today it is run by Olivier Lamy. Olivier is a new breed of Burgundian grower keen to progress. He trained Méo-Camuzet & made a number of vintages before taking over in 1996 from his father Hubert. Hubert Lamy used to sell fruit to négociants, but that stopped in 1997. He grubbed up and sold off peripheral vines, keeping only the best and oldest sites. Currently he is experimenting with different planting densities in a quest to capture even greater expression of terroir. The Domaine produces both reds and whites and now has 16.5 hectares of vineyards, mostly in St-Aubin but also own a few parcels in Chassagne-Montrachet and a tiny plot in the Grand Cru Criots-Bâtard-Montrachet. Yields are kept low and recent innovations have been introduced with selection tables in the cuverie to ensure that only the healthiest and ripest grapes are used. His more recent move to reduce the amount of new oak with the introduction of demi-muids 300-600 liter barrels have also helped to improve the wines. Vinification is traditional and the wines are matured with only 20-30% new oak for 12 months before minimal filtration and then bottling. The quality is very high and is often superior to many wines from much more prominent villages that sell at twice the price or more. — 7 years ago

M. Christopher Roebuck

9.1

Had this at lunch. Small Trattoria in Florence. Wines weren't cooled-- on the shelf around the tables. I had him bring it down a few degrees-- American wine snob. It was solid. Probably 20 bucks.

91 points — 8 years ago

Justine Paul

9.0

Vendanges manuelles. Tables de tries sur 3 étages. Note 95/100 pour 2011, le pigeonnier. — 8 years ago

Megan Wiesmann

8.9

Jon ate w carbonara; Patelin de tables rouge Rhone blend — 9 years ago

Patricia Schnitzer

9.2

May 7,2016. First night in Bordeaux. Quintessential French restaurant, 7 tables. Ordered this bottle. As someone else said, perfect blend of Cab and merlot. This is the reason to love the Bordeaux blends. Open it and wait. Savor w/ food. — 9 years ago

with Teri and Caitlin

Stephen Yanchuk

9.5

The m+ acidity and m body with m- tannin is perfect for put tables various garlic and red sauces. — 6 years ago

Eric

9.5

Rusty pipe stuffed with black cherries. Super funky nose. My wife switched tables after smelling it. More for me. — 7 years ago

Ellen Clifford

9.2

We switched tables with a party and in their gratitude this showed up—fun times at Tabula Rasa! I really dug this as a nice finishing wine for the night—low alcohol, bubbly, acidic and sweet and (if I’d been paying) not too expensive as I found out in research. I’ll be back for more. — 8 years ago

Rgayton@lakesidevfo.com

10

At Eight Tables in San Francisco. Wonderful texture and color. Flavors of candied fruit. Oh my! — 8 years ago

Simon Harris

9.5

2015. Day my wife and I received the keys to our "forever Home". Smashed most of the bottle myself and pretty hammered right now. Was soft and easy, medium dry. Goes well with online shopping for dining tables. — 8 years ago

Chris England

9.7

🌲 Ever wondered what to do with all those old wooden wine boxes ?

Well other than drinking what's inside them (the best bit) here are some ideas you may love 😎

We recycle small boxes into flower 🌺 containers with a metal wine glass holder 🍷 that you can easily move around the garden 👍

Our latest creation is using long ones for small tables to put the snacks, decanter or chiller on 😁

We also use boxes to store garden materials as well as making shelves for towels in our gym 💪

What would you do ?
— 8 years ago

Jean Paul

10

Wow, simply stunning. Fit for tables from Abruzzo to Mount Olympus: verified nectar of the Gods. Do not miss out on this! — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

The nose reveals; lemon, lime, grapefruit, green melon, white peach, pineapple, white peach, cream, soft cut dry grass, granitic soils, flint, dry herbaceous notes, limestone, yellow and white flowers with greens.

The body is full and rich. Heavy presence of granite, steel minerals, chalk and white spice. It’s a hard mineral invasion into the palate. Lemon, lime, grapefruit, green melon, white peach, pineapple, white peach, cream, soft cut dry grass, flint, dry herbaceous notes, limestone, yellow and white flowers with greens. The acidity is lively and high. The finish starts fresh & fruity and then quickly dries and the minerality dominates.

Photos of, their beautiful restaurant terrace view, crazy beautiful indigenous flowers on the tables, my Ribeye entree and their terrace restaurant full on Family Day, a South African holiday that is always the Monday after Easter. — 6 years ago

Alex Lallos

Owner No Limit Fine Wines, Private Wine Consultant

9.0

This was super delicious. Clean with lots of mineral lift. Such a nice Rhone blend. Smooth as can be. Really well done again by tables creek. Never fails — 7 years ago

Gretchen Rogers

9.2

Winter Strawberry Compote meets the mushroom forest floor of Big Sur. When sitting next to Gary Franscioni at Nepenthe at one of the best tables in the restaurant.... You buy another bottle to sit longer and take in view and watch the fog roll in! — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Fresh, ripe nose of; huckleberries, boysenberries, dark cherries, black raspberries, raspberries, black plum, plum, mocha/milk chocolate, caramel, baking spices, sweet rich clay soils, very light presence of herbs and fresh red flowers with violets. The body is full, rich and nicely resolved with round M+ tannins. The fruits are big and ripe; huckleberries, boysenberries, dark cherries, black raspberries, raspberries, black plum, plum with strawberries dancing in the background. Caramel, mocha/milk chocolate, chocolate pudding, vanilla, cinnamon, nutmeg, hints of clove, sweet rich clay soils, darker spices, crumbled volcanic minerals, touch of dry herbs, suede/velvety leather, mouthwatering, fresh round acidity and a long, rich, elegant, smooth as silk, balanced finish that lasts over a minute. Photos of; the the tasting room/bar, the fresh vegetable honor stand in front of the winery, picnic area and the view onto the valley floor from their terrace. Producer notes and history...born near the Italian-Swiss border, Gaetano Regusci journeyed to the Napa Valley in 1891 working at a dairy along today's Silverado Trail. In 1932, Gaetano cashed in his entire life insurance policy and purchased a foreclosed property across the road, known today as Regusci Ranch. For the next 30 years, Gaetano lived off the land, farming; corn, hay, walnuts, plums and grapes. He ranched cattle, ran a dairy and opened a retail market. They survived prohibition and the great depression. Gaetano held onto the Ranch, passing along the historic Stags Leap District property to his son Angelo in the 1960s. Regusci long before making wine were excellent farmers...a nice resume for growing grapes. Through five generations, they were commited to agriculture. Gaetano Regusci purchased a 289-acre estate in the Stags Leap District; which included one of the preeminent wineries of its time, the Grigsby-Occidental Winery established in 1878. At that time, the wine industry was not what it is today. Aside, from growing and making homemade wine and selling grapes. When Gaetano's son Angelo took over the family Ranch in the 1960s, he began planting Bordeaux varieties on the estate. His decision would prove to be visionary within a few decades. As the wine industry flourished so did their vineyards. They planted a 160 acres of grapes that reside on the estate today. Angelo's (Angelo's Vineyard, is perhaps their best bottling) son Jim became a farmer as well, taking over Ranch duties in the 1990's. Having farmed for many of Napa Valley's most notable vineyards, Jim decided to establish Regusci in 1996. Their first crush amounted to 1,900 cases. Today, they produce 6,500 total cases spilt under several different wines designations. It's a fun place to visit and taste. Behind the tasting bar, they have a two foot piece of the cable that was used to make the Golden Gate Bridge. Ask them to see it. However, it's as heavy as a large dumbbell. When you make an appointment, see about reserving one of their picnic tables after the tasting. If you get a table purchase your lunch before you get to the winery as they do not sell prepared food. However, during the growing season, they have a honor system cart for the fruits and vegetables they still grow as shown in the photos. It's a must stop along the Silverado Trail...a beautiful setting with amazing vistas. — 8 years ago

John T

9.0

Out of a blind taste test of 18 people. Voted #1 at each of 4 tables. Great value Zin. Love it — 8 years ago

Meg

9.2

Words sometimes can't express - had an epic night with Steve Reynolds and Fig Tree restaurant Thur night.  What an amazing guy. He started with a (small) cheers of tequila to the guys behind the scenes at his operation, admittedly to get his liquid courage (feel ya, Steve) - and then sampled the Chard, Estate Cab, Persistance (named after a Broadway actor whom after 40yrs waiting tables to do what he loved, finally won a Tony - love that sh1t), Italics (yes you know I adore), and finally the Stag's Leap Reserve (a little smoky vs fruity but the fav of others there).  He educated the guests between each course on a different facet of the winemaking world (and yes I should have gone to Cal Poly or UC Davis, I missed this calling!!). The Persistence is the winner by far in my book - when we're talking value - for $49, where I was able to buy it - you just can't beat that. '11 is ok but '12 is very yummy (and yes that's the man himself) — 9 years ago