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

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

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

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

Bryant Bickel

8.9

Wonderful dark layers of fruit — 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