Lee Pitofsky

9.5

So good, with age or without. — 5 months ago

Vanessa

9.2

Okay this wine was amazingly delicious but was undoubtedly quite young in this present moment.

There is so much more potential to unveil over time.

It has concentrated plum, fig, red currant, pomegranate, boysenberry notes next to licorice, meat, earth, peat, clove notes. Tannins and acidity are firm.

With time, we anticipate edges will be soften and complexity will be deepen with more tertiary notes and we cannot wait to revisit this wine down the road again. — 6 months ago

with Deked1

Gladys Xiques

9.1

Exquisite and elegant with bright berry notes. So easy yet refined. — 9 months ago

jesus g

Hospitality Schramsberg Vineyards

9.6

I’m really beginning to see this transition where the 2013s-16s of Rhône and Burgundy are already so drinkable and showing ripe fruit. Like they are making them to drink now, this winemaking style is showing a little more fruit extraction and from what I’ve seen here in Napa, you’re sacrificing the ability to age there for the early drinkability. Hopefully I’m wrong and these are all just warmer vintages. I just wanna see these wines reach their potential 10/20 years out — 7 years ago

Katelyn DeVan

9.0

I don't ever drink Pinot Noir anymore, as I'm a Cab/Zin lady all the way. This was a recommendation from the wine store guy, and it's so good. It's a cab drinkers Pinot for sure. — 9 years ago

William Goldsmith

9.4

So good. These wines are my new obsession. — 11 years ago

Jay Kline

9.4

Popped and poured. We enjoyed this as an apéritif so no formal notes but this was absolutely delicious. So easy to love; phenomenal balance. Like so many 2013’s, this is great on the pop and pour and easier to appreciate than the 2012’s which simply need a lot more time. — 6 months ago

Bob McDonald

9.5

A wonderfully balanced Cabinet blend from Bolgheri. Definitely Cabernet notes but so balanced that nothing stands out. Sassicaia is definitely Bordeaux First or Second Growth standard. Understated but irresistible nonetheless. 85% Cabernet Sauvignon; 15% Cabernet Franc. Probably one of the best non Bordeaux Cabernet blends. — 6 months ago

Gladys Xiques

9.1

Always so good — 7 months ago

Dawn E.

9.3

Ok this is my experiment!! My first experience with Domaine Tempier was three years ago; this wine, this vintage. Presenting with an extremely plush salinity in the mouth the wine was lacking just a bit in smell and quite a bit more in pallet.
I did some research..discovering that Bandol Rosé has a pretty unique aging potential. It took a bit but I was able to acquire another 2014...and I waited...(suggested 5-6 yrs.) So I split the difference ...almost!
This wine is so much better on the nose and palate...Rainier Cherries..Watermelon..Kiwi fruit..Jolly Rancher strawberries..tangerine and wet gravel!
Every vintage is different....the 2015 was great from the start and remains my favorite!! — 6 years ago

Bradley Brown

Owner/Winemaker Big Basin Vineyards

9.5

Creosote, yielding to intense beautiful fruit. So alive on palate — 9 years ago

Pierre Arneaux

9.2

Wow. More flavor, much better than their regular cab. Silky, velvet, smooth. Chocolate. Rich fruit. Big, full flavor, lots of flavor. Not old world style for sure, not subtle. It's a big bomb. We would pay up to $75 for this so a bit overpriced to us.
— 9 years ago

Mac Riding

9.8

Probably my most favorite! Not inexpensive at restaurants ($65-$76), but pairs so well with just about anything. Year after year it is consistently great. It's hard not to share it, but then you must keep multiple bottles in stock! — 11 years ago

with Heidi

David White

9.3

It’s 10 years since Serge. Hochar’s death whilst swimming in Acapulco on NYE 2014 and I think it’s appropriate to celebrate his legacy that is the modern Chateau Musar.
I first tasted Lebanese wines in London circa 1986 when I used to go to a couple of Lebanese restaurants in Shepherds Market near Mayfair in London
Al Hamra is still in business
I’ve been to Beirut several times and always stock up at the airport duty free
So a toast to a departed icon of the wine world
Since my last 2011 4.5 years ago (see note) this has aged wonderfully and I’ve up my rating several points
Another few years and it will be further improved
Optimal decant time was around 3.5 to 4 hours
Ethereal stuff — 6 months ago

Scott@Mister A’s-San Diego

9.5

2005 vintage. Light-medium/medium bod. Rocking don't bother knocking. So good. At the top of its respective bell curve and looks to hang out for quite some time. Maybe an extended residency? Not going anywhere anytime soon. 12.11.24. — 7 months ago

Andrew Cullimore

9.6

Medium lemon colour . Lovely lemon, buttered pastry nose , still so fresh and lively . Mineral with a honeysuckle note , touch of blanched almond . On the palate quite rich and complex , with high acidity and mineral , honied , brioche notes , still quite fresh though with lots of creamy lemon hints. Long mineral tinged finish . Lovely now and over the next 5-10 years . — 8 months ago

Alberto Cdm

8.9

1983 at Del Posto. Original degorgement. So so... — 8 years ago

Andrew Schirmer

9.1

Is there a better wine for roast chicken than Loire cabernet franc? Rhetorical question, of course. 2011 so tight, even after two hour decant. It slowly unveils its charms, like Jo Fiennes unwinds Gwen Paltrow in the otherwise forgettable "Shakespeare in Love". Unlike that film, this has staying power. Stash away a case, it will develop beautifully over the next three decades. — 8 years ago

with Alsu

Steve Gerths

9.3

Ah! Silver Oak. Drank while watching Packers lose. So enjoyable. This is the Alexander Valley Cab from 2008. Great vintage, smooth cherry/dark berry fruit. Love 2008 vintage with its burst of fruit and subtle licorice finish — 9 years ago

Scott Claffee

9.7

Amazing wine. Perfect bottle. So fresh out of mag. Perfect with Chinese New Year celebration! #krugnotes @krugoli @SDrewno — 11 years ago