K

9.2

島田屋で購入
チェリーやプラムのような峻烈な酸味と濃い目の甘味が調和。
これもカベルネソービニョンなのかとぶどうの奥深さを知るチリワイン。 — 5 years ago

John Willison

9.1

From half bottle...crushed cherries, licorice root, rose petal, slight cola notes. Smooth. — 6 years ago

J Ferrugia

8.9

Classic Chianti from Laura Bianchi... smokey with ripe fruit forward. A balanced, forward Wine. Drink it now as it is at its peak.
Enjoyed with grilled lamb, root vegetables (including fennel), & tomatoes and mozzarella — 7 years ago

Madeleine Ray

9.3

We’ve been talking about this producer for a while, so excited to have found the appellation level, even if the vineyard designated bottles are few and far between. Begins with all graphite and granite on the nose, sharp and clean. Opens into reserved fruit on the palate and earthy florals like tulip or orchid. More time in the glass allows for a bit of a saline and meaty character to appear. Whole cluster, but you wouldn’t know it right away, the structure is decidedly not oak tannin, angular, but not overwhelmingly so. Paired with an arrabiata sauce, which softens the white pepper, brings out the red fruit, and surprisingly doesn’t negatively showcase the alcohol content. It’s enticing! Keeps ya checking back for more. — 7 years ago

Josh Krieter

8.9

Not a huge fan of Sauvignon Blanc, but this is fantastic. Crisp, but not just another simplistic Sauv Blanc, it has character. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

On the nose, nicely concentrated wild dark berries, black plum, notes of blue fruits, vanilla, understated cinnamon, soft, warm spices, Christmas cake and fresh dark, fragrant florals. The mouthfeel is rich & concentrated. The fruits dark are clearly fresh & ripe. Wild dark berries, black plum, plum, dark cherries, poached strawberries, black raspberries, Thompson raisins, light vanilla, soft warm spices, limestone minerals, grainy/silky chalkiness, dark moist soils, crushed rocks, violets, fresh dark florals, touch of mint, beautiful round acidity and amazing long rich beautiful finish that is well balanced fruit & earth. This is a vintage (even though Bourgogne) will cellar around 20 years. My rating could jump 2-3 points with proper storage years in the cellar. It's tasting more like 1st Cru than village wine. Photo tour of the estate, open top fermenters (I believe they ferment all their lots separately) and Lalou Bize-Leroy singing and talking to her precious vines. Producer history and notes...Domaine Leroy is arguably producing the greatest red Burgundy wines in the Cote d`Or at present. Lalou Bize-Leroy started out as a négociant, working for her family's Maison Leroy, which was founded by her father Henri. There are three parts to the Leroy empire; the Maison Leroy based in Auxey-Duresses, Domaine d’Auvenay and substantial holdings in Vosne-Romanée. Lalou Bize-Leroy also owns 25% of Domaine de la Romanée-Conti, where she was co-director until the other shareholders ousted her in 1992, partly because she had started a competing winery. Domaine Leroy has been farmed biodynamically from the start and is now certified by ECOCERT. The other exciting, if not controversial, move was the change in training system for the vines. For some time previously the hedging (rognage) of the vineyards had been done by hand rather than more abrasively by machine. However, it is not natural for the vine to be cut back as it affects the vine’s performance both in the current season and the following year. So now, after the flowering, when the shoots are lengthening, they are curled over instead of being cut back. This minimises entrecoeurs and second crop bunches forming, as well as leaving the vine happier and healthier. She also talks and sings to her vines daily. She believes this promotes health of the vines and who could argue with her given what she puts in the bottle. Lalou Bize-Leroy has 23 hectares of vines, mostly Premier and Grand Cru classified. In the vineyard, Lalou practices biodynamism as well as severe pruning and crop-thinning. The result is ridiculously low yields. Yield arguments at DRC were also an issue in her departure. You want to buy this wine. $39.99 at K&L Wine Merchants on pre-arrival. Just bought four bottles.
— 8 years ago

Turd Ferguson

9.0

Fairly ripe and extracted vision of RRV PN. Fruit fwd but not overblown in the least. Made well but not really my jam at 14.5%. A lot of people like this style tho. Red fruits and root beer. Decant, smoke a big doob, and pair with a big ass pot roast and some taters for a good time — 6 years ago

Richard Rosensweig

9.0

Red currant and stewed plum with a healthy dose of licorice root. Very well rounded with a full mouth feel. A little light on structure. Pays to try modest Bordeaux from the best years to see what they can do when everything goes right. — 7 years ago

Matt Sterr

9.3

Delicious. Like chewing on a root. — 7 years ago

Scott Wren

9.3

So we drank this on a root day and it was really good but not outrageous especially for the price. Drinking at 10 years was also probably not the smartest decision 😬. But it was one of those rare convivial evenings where a dessert wine was the perfect finish! — 7 years ago

with Brooks and Anthony

AJ Thomson

9.0

Bubblegum, cherry, oak, root beer, very velvety, light tannins — 8 years ago

Chris Grimm

9.1

Roses, and agree with another note re: subtle root beer. Via Garagiste. — 8 years ago

John Willison

9.2

Opens over time. InitIal nose of rose petals and muted fruit. Opens to cherries and licorice root. Bright red fruit, earthy mid palate, and then a lingering finish. Had to drink one. Will let the others alone for a while. — 9 years ago

Christopher Welch

10

The Talking Bull — 9 years ago

John Willison

9.1

Rope red fruit, licorice root, a bit of menthol, sweet berry and smooth tannins. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Pontet Canet tasting and dinner with Alfred Tesseron.

The fruits are dark & muted. Blackberries, black raspberries, dark cherries, blue fruits, plums with strawberries come on late. Lots of moist clay, dry soils, deep dark spice, crushed, rock powder, graphite, black, dry soils, hints of green bell pepper, dry herbs with blue, dark withering flowers. The acidity is round but could be better. The long finish is balanced but, for me, comes up short and a little flat.

Photos of; our dinner group, The K&L Bordeaux Buyer-Ralph Sands and Alfred talking about the wines, Clyde Beffa Jr. -Owner of K&L Wine Merchants and Chateau Pontet Canet. — 6 years ago

Bob McDonald

9.3

After decanting initial notes of honeycomb. A good combination of root vegetable notes and savoury red fruits. Great palate intensity without weight. An excellent example of a 10 year old Tasmanian Pinot. Freycinet is on the East Coast of Tasmania and their Pinot Noir is a regular purchase for me. Capable of ageing for 15 years plus. — 7 years ago

Andrew S

9.5

Now we are talking. Dark berries, smoked meats, olive, beautiful acidity. Tanins are medium. — 7 years ago

Kim Stanbro

9.1

Our server warned us about the high alcohol content- he didn’t realize who he was talking to. We tried to have him shake the bottle and he gave it a polite attempt. — 8 years ago

with Dave

Erik Nordman

9.4

First time trying one of the Tempier reds. Damn, this is some towering, dense wine. Perfectly balanced though. Intense concentration without any overripeness or hyperextraction. Even this, the entry-level cuvée, obviously has the stuffing to age for a while. However, it's surprisingly giving now with expressive aromatics and layers of flavor. Nose of ripe strawberry and blackberry, fresh thyme, an almost smoky, arid, gravelly soil character, rich tobacco leaf, licorice root, a slight gameyness, and a slightly volatile, balsamic character. Palate is equally dense and ripe, but still has some lift to keep it from being quickly fatiguing. More ripe strawberry and raspberry, thyme herbaceousness, smoky gravel earth, tobacco, savory gaminess, and slightly volatile balsamic character. Medium (+) acid, medium (+) to high intensity incredibly fine-grained tannin, medium to medium (+) body. Begs to be joined by a rich lamb or beef dish to stand up to it. I'm gonna get another bottle of this and not touch it for quite a while because there's still so much room to unfurl and smooth out, even with it being as good as it is now because it's just almost too intense right now. Will be an amazing wine at maturity. — 8 years ago

with Cassie