Sean Grullon

9.0

Saline, nutty, and fruity. It tastes like if you throw peaches in a Fino Sherry. Really cool. — 8 years ago

Emily

9.3

2013 vintage in 2018 - wonderful! — 8 years ago

JKT

9.0

Tasted at Venture Cafe event courtesy of BW 4/27/17. Shockingly good for MA sparkler, who knew! Golden hew in color and nutty Sherry notes due to age and balanced palette with good length. Savory notes. Would be great to throw in a blind tasting! — 9 years ago

Vinod Peris

9.0

Beautiful gold color with nice bubbles. I accidentally left it open in the refrigerator and was ready to throw it out the next day. To my surprise it was still very bubbly and tasted great. Dry and excellent for a mimosa or three. — 9 years ago

Rochelle

9.7

Haven't had prisoner in a while finally amazing love it! Nothing better then the prisoner and Waterford crystal glass and the Buffalo Bills win ( had to throw that in) what an amazing 🍷 big body long finish great big flavor and jammy sharp tannins, a little juicy and definitely a favorite again! — 10 years ago

Mark Lindzy

9.2

We pulled out one of our older Bordeaux for steak night last weekend, and after a double decant (so wouldn't throw sediment) it opened up beautifully. Classic Medoc profile, fresh yet rustic fruit and the tannins were very well-integrated. — 10 years ago

with Josefa

Jenks

9.1

Had this Aligoté from Bouzeron couple of months ago and was impressed. Revisited last night, same result, fucking love this, and why wouldn't it be awesome with neighboring villages of Puligny and Chassagne-Montrachet. I'll throw $28 at this all day. — 10 years ago

Wallace Levy McKeel

9.5

In really good shape and didn’t throw a ton of sediment. Still had delightful tannin and bright acid. Savory, meaty notes and olive were starting to present. Tons of prune, dried cherry, and coffee also. — 8 years ago

with Kuan

Henrik Poulsen

9.2

16.1% alc.

A typical Turley from their "higher octane days" under Ehren Jordan (I think Tegan (current winemaker) is pulling ripeness levels down a bit these days) this is showing nice classic Zin spiciness on the nose and very ripe fruit, sweetness/glycerin + some VA on the palate.

For a wine/style that was probably not intended to be cellared it is holding up nicely at age 12 and actually gained in the glass after 60+ min.

I would opt to drink up (or for fun hold for 30 more years and throw it in blind with 2003 Burgundies/2009 CNDP).
— 9 years ago

Sipping Fine Wine

9.0

Tried this again, about a year later. Time proved well. The vines of Lilian-Ladouys are found a stone's throw from the Graves of Cos d'Estournel and the Chateau Lafite-Rothschild. Purple, with inky tones. Aromas of black and blue fruit, smoky notes and soft spice. Palate displays black and blue fruits with toasty oak flavors, full body with round tannins. Finish ends with earthy mineral tones. — 9 years ago

Tom Kobylarz

9.8

Giving absolute credence to the reputation that the wines from the Margaux commune show, both displayed an elegance allied with a subtle power and perfect balance, especially 2005.

2000 had a trace pyrazine note that I found unexpected, and quite frankly not that enjoyable. Outside of that the wine was perfect. The second bottle did not throw it as strong, so not exactly in the clear on this night.

The 2005 was in perfect shape, drink now or age it another 20 years easy, this was so enjoyable and balanced with perfect tannin integration and a seamless, dense and pure finish that sailed on forever.

#margaux #bordeaux #wine — 10 years ago

Derek Povinelli

9.5

Very strong at 13%, but you can't tell from the taste. Dark and smooth with maybe a chocolate type finish.... ? :-) — 10 years ago

Jeff Vejr

9.2

Mango. Sea salt. A pinch of cayenne. Paired this with spot prawn sushi, sea beans, and ice plant. Throw this wine at any seafood dish. Gorgeous! — 10 years ago

Anthony Libutti

9.2

Throw some Ds on that bitch. — 10 years ago

Kimberly Anderson

9.2

Throw back to Bermuda. Wonderful St. Julien for first night on the Island. Cheers to all my Delectable peeps! — 8 years ago

with Chad

Ian Burrows

Sommelier Atelier Crenn

9.7

"Throwback Wine" or "Contemplative"... at times Deiss serves its purpose of being just so darn delicious (and Uber traditional) that we call it throwback (because it's so easy it throw it back!) but then you can spend hours with a bottle (or more) just reveling in its endless array of flavors, aromas, textures. Wow. What a wine. With AA's perfect roast Chicken. — 9 years ago

with Ann

Dana Thompson

9.0

Like I said I was riding the Rioja Express over The Holidays and while OK this isn't technically a Rioja and it's a Garnacha I'll throw it in the "I really liked it" category. Deep blackberry with solid wood but I think it's not quite ready yet. I'd buy it and keep it for 2 more years and let the tannins calm down a bit. We had it with the ribeye that we served on New Year's Day and everybody thought it was a good Garnacha but would definitely improve with a little more time. — 9 years ago

Tish Calhamer

9.6

Intense black cherry, pepper, basil, and honey notes balanced out by a complex dryness that pulls away any hint of cloying without excess astringency. I will be looking out for this one! — 10 years ago

Anthony Lombardi

9.8

We can throw around the idea of a classical wine or producer, but there are precious few that are true classics. This is one. If lightly peppered red berries were made of liquid silk, that would be almost as smooth as the palate of this. Aromatically, this is a fresh summer bouquet of florals & herbs. Just a stunner & showstopper. Will go a bit longer, but in an excellent place to enjoy right now. @Matthew Bigby you are a gentleman & a scholar for sharing this. — 10 years ago

with Robert and Matthew

Paul Weil

8.9

Less bubbly that your average sparkler, this brut is heavier on the Chardonnay than the Pinot Noir, but there must be a spash of it in the mix, as this bubbly stood up bravely to every sort of dish a Korean restaurant could throw at us, from steak tartare to spicy chicken to all those wonderfully varied appetizers. — 10 years ago