Michael Park

9.5

A five hour decant. Dark cherry and blueberries with a rub of minerals and tobacco. Just awesome — 8 years ago

Marshall Todd Herron DPM

9.8

2013 Shafer one point five cabernet sauvignon from the Stags Leap district of coarse! Well, perfection dad and son! John and Doug, you guys have mastered it. The cork was in perfect condition. After a 45 min eternity of time for decanting, the color is as dark as the night sky on a stormy night in the hills of Tennessee. The legs are slow and thick. The bouquet is peppered cranberry juice with a twist of rip figs growing on the tree. The initial palate is reminiscent of buttered toast and blackberry jam. There is a hint of spice and black pepper. On the finish which is very long, I detect black coffee and dark chocolate - not the Dove version, but the bitter version. There is an fired oaky wood flavor with a blast of a maduro cigar! The finish is very dry and if I don't get a sip of water soon My tongue my shrivel up. But I need another sip first!
Fantastic wine!
Here is a toast to the Shafer family and to my wonderful and beautiful Dayanara on our new home!
Cheers!
— 9 years ago

Ned Gray Creed

9.3

Gang of Four son. Started his own thing at 22. He knows how to treat Gamay. Looking forward to growing old with these. — 10 years ago

Vasanth Balakrishnan

9.0

Fruity green apple with a hint of spicy finish - very nice balance with acidity. Clearly this wine is destined for a seafood pairing. — 10 years ago

Lyle Coffield

Sommelier Kokkari, Evvia Estatorios

9.0

Disclaimer: ONE glass... OK. After that, you're on your own.
Who knew they made "The Crystal of Retsinas" in industrial sized bottles! You can enjoy a beach side cocktail mixed with Sprite and a piece of ice and strip your floors with the rest. GOOD STUFF. — 10 years ago

Eij Yas

9.0

Nice and punchy, yet readily drinkable — 11 years ago

with Yuhei

Emily Kresie-Harrington

9.0

NV. Brown sugar, toasted pecans, maple, poached pear, quince paste, the green notes of over-steeped green tea and honeydew that I typically associate with Australian Tokay, raisins, decayed white flowers, overripe fruit. The acid and the green notes save this wine from being overly tooth-aching. Awesome match for pecan pie or crème brûlée. — 8 years ago

Shawn R

9.3

Dark, deep purple in the glass. Fragrant and powerful on the nose. Scents and flavors are very complex. Cigar, blackberry and hint of Brazil Du Banana. Nice wine! — 9 years ago

Michael J Lanni Jr

8.9

Tastes of cherry, pomegranate and with spice tones. Enjoyed this with pernil and potatoes, onions and carrots. Very good accompaniment. — 9 years ago

Ann

9.0

A 69th birthday gift from my first born son who fancies himself a somewhat learned wine connoisseur. I must agree that this Chardonnay is buttery smooth leaving a light and feathery finish. I think he made the perfect choice for this most memorable occasion! — 10 years ago

with Darin

Bryant Bickel

8.9

Wonderful dark layers of fruit — 10 years ago

Richard Van Oorschot

9.0

'12 Equinoxe - Crozes-Hermitage. Pretty good stuff from Maxime Graillot (Alain's son). A fruit forward style, but some lift helps. Acidity's a bit green, but that's no big issue. — 11 years ago

Lionel Schneider

10

Château Haut Brion 1945 en magnum... Une pure merveille... Signe d'une grande jeunesse, peut être éternel, ce superbe vin s'exprime dans son toucher sensuel et délicat a la manière d'une caresse d'un tissu de soie... Long, gourmand et plein de peps, il se délecte sans fin... — 12 years ago

Sipping Fine Wine

9.1

Jack and Jamie Davies revived the historic vineyards and cellars in 1965, with a mission to produce California's first world-class sparkling wines. Today, led by their son Hugh, continues with this commitment to quality. A 100% Chardonnay, straw yellow with aromas of stone and citrus fruits, with floral scents. A terrific sparkler shows crisp green apple, orange and grapefruit zest. A medium-bodied, wine with a great mousse, tiny bubbles and nice length on the finish ending with some crisp mineral notes. — 9 years ago

Pammy Fonoti

9.2

Never knew there was a song after tis awesome wine, thanks eal my dear buddy.. — 9 years ago

Martin Redmond

9.2

Dark amber color with lifted, complex, and appealing dried apricot, toffee, caramel, molasses, date, roast nut, and warm spice aromas. On the palate it's full-bodied, rich, and sweet, but not overly so thanks to good acidity, and a rancio character with toffee, brown sugar, date, bitter orange peel, and warm spice flavors, with a long sweet, but not cloying finish. 375ml 18% alcohol. Excellent QPR at $14 #klwinemerchants #aussiewine #aussiesticky #wine #muscat #enofylzwineblog — 9 years ago

Roel van der Burg

Sommelier at Restaurant Entrepot

9.6

From an A+ vineyard, on the St. Aubin side of the Montrachet hill. Next to the Chevalier Montrachet parcel, but with a different exposure (south-west instead of south-east). Energetic Burgundy from a rising star domaine (especially since son Olivier took over in 1995). — 10 years ago

with Kostas, Jos and 2 others

Nick Wolfe

9.7

This is the 2004 Ánima Negra Son Negre. It is a gorgeous wine with bramble and red fruit on the nose. Palate is absolutely balanced and set off with one of the best silky textures I've had in a long time. Spice, caramel and a bit of smoke too... Gorgeous and enchanting. — 11 years ago

Betsy Morley

9.3

A good port for a snowy evening. — 11 years ago

Fernando Marques

10

Grapes: Zibibbo (Moscato d'Alessandria). Trained in the extremely low bush typical on Pantelleria, planted in basins and pruned short. Planting density: 2,500 vines per hectare (1,011 an acre); production of about 4 tons per hectare (1.62 tons an acre). Extremely loose volcanic soil rich in minerals.

Description: The wine displays its extraordinary personality and depth in its bright amber colour. After the first, intense notes of apricot and peach, come sweet sensations of dried fig, honey, herbs and mineral notes. Impressive on the palate with an outstanding complexity due to a fusion of sweetness, tastiness and softness. A prolonged finish.

Curiosity: The name comes from the Arabic term "Son of the Wind" because the wind sweeps constantly around the clusters on Pantelleria. And the island's winds bring with them a profusion of fragrances so intense that you can touch them. First vintage: 1989. Ben Ryé inspired maître chocolatiers Cecilla and Paul De Bondt, who created the "De Bondt Ryé" chocolates: the first is a mixture of figs and almonds steeped in Ben Ryé and encased in a shell of dark chocolate; the second instead has a core of Ben Ryé-flavored gelatin embedded in white chocolate covered in dark chocolate.

2008
The "Son of the Wind" remains true to itself in the 2008 vintage, revealing the extraordinary complexity it has reached in recent years. Regular weather conditions and fine vineyard tending led to an optimal grape harvest.

— 12 years ago