Eric Egan

9.4

What a beautifully graceful wine! A bit muted on the nose (slow ox for three hours - perhaps I should have decanted) but one of the most amazingly expressive palates I have experienced for a very long time. All the elements in perfect equilibrium; one of the rare times that I would actually apply the term 'smooth' to a wine. Tannins still lightly peppery, poised acidity, and an insanely long velvety finish that kept revealing hidden layers of complexity. Like a Burgundian peacock's tail that keeps expanding, adding new layers of graceful shades and patterns to the rolling tapestry of flavour. — 9 years ago

Adam Nesto

9.3

Very good beer. Enough malt to balance the hops. Nice sweetness to aftertaste. Helping Chef Marlin test new menu items at The Perch. — 10 years ago

Craig Wallace

9.3

First class — 10 years ago

Marshal White

9.0

Ths pleasures of simpler aged Bordeaux — 10 years ago

Mark Bright

Partner/Wine Director Saison Restaurant

9.9

Ive posted this many many times, it is my opinion the best vintage of Jamet ever... — 10 years ago

with Tingting

Brenda Alvarez

9.7

One of my favorites!!! Havw tried it 2 times — 12 years ago

John Van Trijp

9.9

..........RESPECT!.......... — 12 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

In every difficult vintage, anywhere, you will find producers that make exceptional wines. This 91 Palmer is such a wine. I have to thank Clyde Beffa owner of K&L Wine Merchants who has been traveling to Bordeaux for 35+ years for highly recommending two 91 Bordeaux's to me. The 91 Pichon Lalande; which he described as "heavenly." It's just the word I would have used to described it 5 or 6 years ago. Also, this 91 Palmer. He described as, "​I love it-soft and silky." I would strongly agree. You see, critics gave the 91 vintage a horrific review as a whole. Bordeaux had two frosts in April and a cold growing season. These elements didn't prevent either of these producers from making beautifully elegant 1991 wines. I have said it many times and will say it again, taste wines even in difficult vintages. You'll find value and some excellent wines. As for this 91, it's in perfect form. Excellent on it's own and even better with the ribeye. It's so elegant, smooth, beautiful, ripe and well balanced with earth & fruit. The fruits are slightly stewed & baked. Blackberries, dark cherries, black plum, black raspberries, touch of rhubarb, cherries, strawberries. Dried florals, used leather, tobacco with ash, slight vegetal quality, anise, not too sweet black cherry licorice/cola, figs, dark earth with crushed rocks, dry stones, underbrush, understated spice and perfect acidity that drips over the palate. The length, structure, balance and finish are in perfect harmony & the finish goes on and on and on. As many times as we've been to Bordeaux, we never get tired of the drive on the D-2 through Margaux and Pauillac. Chateau Margaux & Palmer stand side by side in beautiful prodigious history to say nothing of Baron Pichon & Pichon Lalande. Every year, for my B-day, I have a great steak and an old Bordeaux. It just doesn't get any better than that. And as many of those nights I've had, B-day or not, this might have been the best. Perhaps topping or equaling the Ribcap at Bourbon Steak and the 91 Pichon Lalande. To quote Gary Westby, "it steak and claret night." 12% alcohol is so much more enjoyable than 15% plus. ❤🍷🎉🎂 — 9 years ago

with Gary

Dan Hess

9.7

For centuries now, the luscious, bright, all-encompassing delight of Champagne has been used to toast happy occasions. Often times a decent bubbly does the trick, but other times, something grander deserves to be poured.

Dom Pérignon (named after the monk who put Champagne on the map), a 2000 vintage. It's the kind of Champs one drinks upon making the decision that wine is not just a hobby, not just a passion, but a career. — 10 years ago

with Sarah

Ron Siegel

9.5

Very Pauillac like served blind and tasted next to the 86 Mouton. I guessed 86 Dominus as I have had this wine more than a dozen times over the last few years. — 11 years ago

Kat Thomas

Sommelier Rose.Rabbit.Lie

9.3

Great times in the desert rain! — 12 years ago

with Jeffrey

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.9

Flirting with perfection, this bottle was special. Opened at Mother's Day, is shows depth, drive and enormous acidity, leaving the finish crisp, clean and very long. I've had the '02 at least 10 times by now, and this Bottke is by far he best one. Great wine! — 12 years ago

Brian Khoury

9.7

24 hours later 2 times better! — 12 years ago

Bruce Hill

9.8

I've been fortunate in having had Musar alongside first growths several times. It holds it own and more,more often than not. The 99and 03 are incredible. — 9 years ago

David Conway

9.4

I've had this wine maybe 15 times but this is the first time it was every bit as good as Meursault. Stunning bottle — 10 years ago

Hector Escaton

9.2

Bitter melon, passion fruit, guava. Modern Times is making fantastic beer. — 10 years ago

Daniel Bailey

Sommelier Mastros Steakhouse

9.4

wow. Where is my beef? So many secondary flavors in this wine, and they continued to evolve throughout the finish. Restrained at times, this wine was not dominated by just one character. Graphite, blackberries, leather, spice rack, medium plus acid and tannins still. — 10 years ago

Andrew Mecoli

9.1

I've had this wine numerous times before, and it never disappoints. The 2012 is packed with sour cherry and typical Sangiovese mushroom/underbrush elements. High acidity, good persistence, always great. — 10 years ago

Jerry Raphael

9.0

Nice fruit intermixed with cassis, licorice, roasted meats, leather, and truffles. And a little brett which seems like a typical Beaucastel. Opened up more later on. Should of decanted multiple times. Dinner at Zahav with Barb. The wine was excellent with Lamb Shack — 11 years ago

Martin Diehr

9.8

1997 Brunello - good times at Restaurant Orsay — 12 years ago