Mircea Dincă

9.7

Complex funk goes well with the pervasive manure miasma of Gloucestershire — 9 years ago

Anna Motteler

9.7

I absolutely love this wine. This is my go to when I'm needing a pick me up after a long work day! Tastes like spiked Kool-Aid to me! — 9 years ago

Charles Stanley

9.1

Pretty cool. Terra cotta amphora fermentation. A nose of cherry spiked herbs. — 9 years ago

Tom Yamaoka

8.9

Got some big new French oak, strawberry hay, dry clay, and spiked fireball candy on the nose. Ripe dark fruit right away, big tannins, this big boy needs some time to develop. Maybe a hint of cocoa on the finish after some time. Hopeful this will grow into a mature hero. — 9 years ago

Tom Kobylarz

9.3

Always a winner and always a great deal. 2015 marks 125 vintages of wine made by La Rioja Alta. Bright red and savory fruit, excellent acidity and fine grain tannin. Elegant plum, cherry, and strawberry spiked with spice, meat and a touch of leather. Refined and mature wine does not get better than this at this price (abt $25). 80% Tempranillo from Rioja Alta and 20% Garnacha (Grenache) from vineyards in the eastern Baja section of #rioja #spain
#reserva #lariojaalta — 10 years ago

Tim Herrmann

9.3

In this village Chassagne you get a clear sense of both Jean-Marc's personal winemaking style and his respect for the fruit. With a rich texture, there's plenty of distinctive toast and cream flavors from the winemaking, but they're integrated and do not distract from the peach and lemon fruit--then, a mineral savoriness and bright acid provide a freshness that balances the fruit- and winemaking-provoked richness and it all comes together. By the end of the half-bottle it was fleshing out even more, like a brown-sugar roasted peach split spiked with lemon juice, whipped cream, and toasted nuts. — 10 years ago

Justin Madol

8.9

Candied dark fruit and dried cherry, very floral nose with underpinnings of dried leaves and beeswax. Palette shows more dried anise-spiked fruit and finishes with brush and slight pencil shavings. There's plenty of tannin and acidity here making it a candidate for the cellar. Will come together in 8+ years. — 10 years ago

Bradley P. Friedman

9.1

Subtle stone fruits. Fresh green apples and seltzer water — 10 years ago

Sybaritewino C.Lawrence

9.3

grassy green peppery goodness. refreshing escape from contrived stuff tasting of passion pop spiked vodka — 11 years ago

Thomas Weston

9.6

Tart green apple, seltzer-like bubble, fairly light. — 11 years ago

Lily Davis

French Wine Specialist at Ottorink Weinbar

9.0

Just too good not to post 🐕🐕🐕 — 9 years ago

Tom Kobylarz

9.3

Grapefruits spiked with gneiss rocks and sea shells, a tweak of spice and a lingering stone fruit note pushes through on the long minerally finish. Brilliant producer, highly recommend. — 9 years ago

.:;2):’kicndnebxhjd

9.2

Go beyond the fact that it meets all of the Sauv blanc elements of a warm Napa region. It mixed expressions of cold climate and warm climate for our tasting group with the most appealing flavors possible. White flowers, yellow ripening peaches, some faint pear, slate, low seltzer, pineapple without the bite, lemon peel and faint tangerine, free of oak and full of life. — 9 years ago

Tom Kobylarz

9.0

Has what I find typical in a South African red with forest floor, underbrush, bell pepper and some jammy, though not heavy, currants and blackberry spiked with mint. Full bodied with ripe and polished tannin. Excellent value at about $20. — 9 years ago

Martin Redmond

8.9

Pale golden yellow color persistent tiny stream of bubbles and appealing spicy quince, earthy, pear, baguette and a hint of honey aromas. On the palate it shows a vibrant acidity, and a soft creamy mousse with golden raspberry, pear, and a hint of tangerine flavors with a nice minerality. The lingering finish brings to mind tangerine Alka Seltzer.

Produced from 50% barrel fermented Chardonnay and 50% stainless steel, skin-contact fermented Pinot Noir from organic estate vineyard in the Aube — 10 years ago

Antonio Gianola

9.9

Preserved apricot/peach and clove spiked, baked green apples with spiced pecans and white pepper. This sort of bottle makes anything a celebration. Crazy good

Waited a long time to open this one.

Disgorged 17 February 2009 — 10 years ago

David Kline

9.3

Petrol-apples and fruit bat guano! Minerals for miles and a crisp seltzer with lime! Lemon-lime and apple cider. The burnt rubber, slate petrol rides a wave of acidity that nearly effervesces, then gets cleaner smoother but lightly smoky with tar and camphor on the citrus extract finish. — 10 years ago

with Courtney

Edgar Poureshagh

9.9

Classic cdp on the nose, which is exciting. Rocks, scorched earth, black tea, leather, tobacco, soy, dried cherry, blackberry, smoked meats. Amazing texture, viscosity, and acidity. This is not a spiked, flabby and jammy cdp like most of what I am seeing now. Pure dark earth and dark fruit, and intense minerality ok the finish. This is a wine to ponder over. As it opens sweeter spices emerge... It makes a marked evolution in the glass in a very interesting way. — 11 years ago

James Elliott

9.2

Needed a minute but wow. Subtle honey, straw and earth, finish like seltzer water. Surprised at how clean for a Robinot, but totally delicious. Break a leg, Adam! — 11 years ago

with Sarah, Adam and 1 other

Courtney Cochran

Sommelier/Host hiptastes.com

9.7

Oh snap! This white made from 100% Raffiat de Moncade is a siren with salty-nutty-cheesy nuances spiked with lemon-oil and sunflower-melon swagger. Golden. Leonine. Like sunlight and love shot through a prism. #believeit — 12 years ago

Tom Kobylarz

9.2

There is Dolcetto, and then there is Roagna Dolcetto. I have been drinking this since the 2006 or so vintage and this is the best version yet. Cheap, generous, with snap and juicy dark red fruits. Gulpable with a bowl of pasta, a harmonious pairing with sage spiked lamb bolognese. Only 12% abv!! Back up the truck and drink it right away, this is best fresh and not for aging. #roagna — 9 years ago

Charles Stanley

9.1

Saline lime seltzer vino. Good bye hot summertime blues — 9 years ago

David Kline

9.1

Tangerine aromatics lace a stony core with lemon zest cotton balls. Classic Brett minerality flirting with the powdered lemon tart and seltzer. The funk grows on the north side of this rocky climb, and the view is superb. — 9 years ago

with Madeline, Josh and 1 other

Drew Summers

Sales Northampton Wines

9.0

Spiked with just enough PX to bring out the Sticky Icky... — 9 years ago

Courtney Cochran

Sommelier/Host hiptastes.com

9.3

Precocious and fresh, redolent of honeycomb-spiked alfalfa and white citrus blossoms. Tangerine and honeydew flirting on the nose. Pomace stone baseline.
👉🏻On the palate: Nice, brisk, lime-y acidity, with piquant minerality hovering over a jalapeño jelly soupçon. Padrones, vetiver and 7-Up. Lemongrass and musk. Smile.
👉🏻Finish lingers, in spite of the generally zippy nature of this one. Takeaway is confidence--in crafting a laser-focused but still fun Sauvignon, and a general craving for ceviche, beach breezes and long, unfettered afternoons. — 10 years ago

The fly

9.4

Finally a wine with some hair on its chest. It almost tastes spiked with vodka. Heavy spice, big bold flavor, gonna get hella drunk — 10 years ago

Em Sardo

10

Oh my, this is fantastic! Wonderful with sparkling water or lime seltzer, gin & a twist of lime! — 10 years ago

with Sera and Keith

Andrei Shustov

9.0

Nice alpine meadow opening with fast progression to classic Tempranillo abrupt finish. Great with herb spiked sirloin. — 11 years ago

Magnavita Cellars

9.6

Beautiful color of burnt orange with pink hue. Aromas of cooked almond, dried orange peel & a faint note of oxidation, inherent in fortified wines. Perfect touch of sweetness that balances out the cherry-almond bitter notes that remind me of the center of a peach pit. The one inside the hard shell. Vermouth to sip or blend with gin, of my fave - drop in a bit of seltzer & call it slowda. — 11 years ago

Dan Grossman

9.6

Seltzer kreimelberg Roter Veltliner 1987 — 12 years ago