Madeline Warren

9.0

Watermelon aqua fresca, grassy, sour cherry on the finish. Nice minerality. — 6 years ago

Ken Powell

9.1

Had with Penny in our first lunch after boarding the Queen Isabel cruise on Douro River. We’re in Porto. Brendan arranged for it; nice surprise! — 7 years ago

Marshall Todd Herron DPM

9.8

2014 Barbaresco Produttori del Barbaresco- what can I say? She’s the queen! Strawberry jelly on toast is the bouquet! The palate has lots of cherry and pomegranate. Then comes the earth tones such as leather and tobacco but not strong the tannins are so mild due to the delicious mild fruit in this wine. The finish is mildly dry. Overall somewhat less acidic than the Barolo. Long live the Queen. — 7 years ago

Steve Bozich

9.3

The Elusive Queen. A step up on quality, and price, for Big Table Farm.
Yes much more complex than their other Chards.

Slightly lush, citrus, savory (bacon?) - yet dry. Wild flowers, hint of honey (of course), and anise.

Big smile. — 8 years ago

Christine Havens

9.1

This is the second bottle I've tasted from Leah Jørgensen, on finishing my glass, I can honestly say her wines leave me with more questions than answers. The 2014 Tour Rain reminds me of some of my favorite wines from the Bourgueil. With a brilliant dark magenta robe, this Oregon Cab Franc is seductive and multifaceted. Dusky plums and Queen Anne's cherries are couched in layers of dried rose petals, pomander ball, cinnamon bark and brown spice. It's medium-bodied, beautifully balanced and concise. Tart cherries, sweet tobacco, warm wicker. All of which leads me to wonder, who is this young winemaker? She's definitely one to watch in Oregon's evolving wine scene. 13.4% ABV | Sample — 9 years ago

Sipping Fine Wine

9.4

Merry Edwards, the "Queen of Pinot" just keeps on going with greatness. Ruby with aromas of ripe fruits and earthy spice. On the palate red berry flavors with a bramble texture and mushroom notes. Well integrated tannins with good balance. A good grip of minerality hits on the lingering finish. The cellar will add benefit to this outstanding wine. — 9 years ago

Christine Havens

9.3

Another standout producer from last week's tasting in Chicago held by the Champagne Bureau, Bruno Paillard is a new discovery for me, and I find myself wondering how it is I've never tasted it before. Stated on their website, "putting together a wine is very like for a painter carefully choosing the origin of colours" as a trained fine artist and former winemaker, I could not agree more. The Première Cuvée boasts classical lines and multi-faceted beauty, one first notices the extremely fine mousse, followed by razor-sharp minerality, oyster shells and persistent bubbles give way to layers of brioche, citrus, orchard fruit, and more nuanced aromas of raspberries and Queen Anne's cherries As for this author, Bruno Paillard is instantly a new favorite. Sample — 10 years ago

Larry Clopp

10

Pure ambrosia. Amazing mouth feel. The Queen got 2x 4.5L on her Golden day in 2012 and had 1 at lunch. No small bottles left, so we're bringing 1 home! — 10 years ago

Dade Thieriot

10

#Roumier red #Burgundies are now considered to be amongst the very top echelon of #Pinots from anywhere on earth. His #Musigny is virtually unaffordable along with the top DRCs, but the queen at his court is this Bonnes-Mares, and a very worthy royalty it is. Drinks now but will continue to improve for another decade...if you can find it. #2002 — 11 years ago

with Petra and Wietske

Christine Havens

9.0

Continuing with my exploration of rosé wines, is this charming not so pink from Château de Trinquevedel, a cranberry-hued blend of 56% Grenache, 20% Cinsault, 10% Clairette, 4% Syrah, 4% Bourboulenc, 3% Mourvedre and 3% Brenache blanc. Enchanting aromas of linen and dried cherries lead into a wine that displays tons of rhubarb and spice, followed by Queen Anne’s Cherries, blood oranges, and watermelon rind with subtle earthiness and smoke on the finish. Always a favorite from Kermit Lynch. 13.5% ABV — 11 years ago

Warren Sibley

9.5

Delicious. First sip delivers and keeps on growing as you give it time. All that you would expect from the queen of pinot. — 11 years ago

Centura Churchill

10

Devine. I know when I was a Queen in my past life I had it on my table. Expensive, but so worth it. — 12 years ago

Brenda Terzich-Garland

9.3

Celebration to Queen and the late Freddie Mercury at The Grill on the Ally in San Jose Concert tomorrow night. The Bryant Family Cabernet blend is something to celebrate with. On the nose snaps with a dark blackberry and cherry fruit and lingers of veggie, spice and eucalyptus. Taste is full body with a rich fill of black cherry and plum and finishing with a chocolate gravel and vanilla taste. — 6 years ago

with Franca and Jill

Sara Martire

8.9

Fun field blend on neutral oak. Medium minus viscosity with a slight funk under fresh fruit — 7 years ago

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.1

Perfect way to start of #WAWINEMONTH with this bottle from Full Pull Wines. Deep ruby red in appearance. Dark spices on the nose with candied blackcherries, cinnamon, and a little herbal. Seems to have closed down a bit since last time. Medium plus tannins (7/10) and full bodied. Dry on the palate with black currants, cassis, sweet spices and dried herbs. Long and lingering finish. Drink till 2027. (91+) — 8 years ago

with Sean and India

Martin G Rivard

9.8

@Mike R Holy mother of God!!! Thank you Mary for convincing my Bud Mike to relinquish a bottle and ship this to me. This had it all going on!!! I was a little worried when I 1st opened it. It was somewhat muted. I could not pick up anything on the nose and the palate was shut down as well. Decanted 2 hours and the transformation was EPIC! Tannins were balanced, dark fruits were singing, front mid and back were soaked in a lush blanket of intertwined velvety orchestrated notes. Precise and defined with layers upon layers. The finish was as good as Queen playing at you high school prom.
Nuf Said 👍👏👏👍 — 9 years ago

with Christine

Joshua Crisp

8.9

A little heat on the nose, but African violets, raspberries and juicy-ripe blackberries, cherry cola, and blueberry pie with hints of fresh mushrooms, cedar, and eucalyptus comes through. Surprisingly light in the body and tannic structure in spite of other clues - it opens with fresh, ripe Queen Anne cherries and July strawberries, immediately giving way to prunes, pot roast and crimini mushrooms, and finishing with anise, green peppers, bitter cocoa. Would be perfect with a molè. — 9 years ago

Kelsey Lindsey

9.2

A tad mossy with a hint of oak. Feels like a velvet room within a cave on feathers. Definitely would recommend. — 10 years ago

Brad Donaldson

9.3

Beautiful sparkling, toasty oak and plum on the nose. Subtle dried fruits on the palate! — 10 years ago

speedy duncan

9.1

young mineral and acid perfect with scallops local chantrelles in tomatillo salsa on creamed silver queen — 10 years ago

Janiz Frago

9.2

Thank you Thomas for turning me on to this little sexy number. She ain't no pillow queen! — 11 years ago

James Webb

9.7

Waving goodbye to this Napa queen. On the way out but is it?? Unique, treasure! Nose of mahogany, baked red fruit, menthol, anise, sweetbreads, muted cassis. Balanced, subtle sweetness, soft, integrated tannins. Near perfect palette. Citric gripping finish of medium to long length. Really, really cool vintage Napa. An honor to have this 29. With every sip the rating goes up. — 11 years ago

Christine Havens

9.4

Fidèle Extra Brut Champagne offers up gorgeous leesy-yeasty notes: pastry dough, toasted almonds and hazelnuts, poached pear and spiced applesauce simmering away on the stove. Golden-hued, it reminds me of Autumn, with cozy apple galette and pear tart notes, brioche and custard are well-incorporated into this Champagne's soft texture and medium acidity. Finishes with a sort of dried fall leaves and red berries, or even a Queen Anne's cherries sort of thing. I approve! Disgorged 02.10.12 — 11 years ago

Aaron Tan

9.6

Ah! The prima ballerina of Rheinhessen. The precise footwork, elegant gait, and undeniable presence. Usually, she takes centre stage, but tonight, the queen of Nierstein has decided to make a forceful announcement during her grand performance - "I will dance instead, and you will love it!" :)

We thought that drinking the 17' Hipping first was a good idea. In hindsight, I'm not even sure why, especially given how the Abtserde was totally eclipsed by it. Nevertheless, the 14' Abtserde was still a great expression of riesling

For me, Absterde is usually the most filigreed and electric of KP's vineyards, but this time, it was showing a more breadth than the typically weightier Hipping. Very powerful with exotic fruits dominating, set on a backdrop of herbs and spice. Concentrated, but in the same vein as the 17' Hipping - new KP in my eyes. I can see why some would prefer KP's older vintages compared to this, which are seemingly more extracted. There's a mineral drive and acidity which really dances on the palate. Admittedly, this finishes a touch hot but nothing to detract from the sheer energy of this wine. It needs time to bring it more balance and finesse I feel. — 6 years ago

Sipping Fine Wine

9.1

Hildegard was an 8th Century queen where legend has it she grew weary of drunken knights spilling red wine all over her place, so she had servants replant some of the vineyards to white grapes. A blend of a blend of Pinot Gris (50%), Pinot Blanc (40%) and Aligoté (10%), aged for 2 years in French oak, 100% new (long for a white). Pleasant aromas of fruit, spice and cedar. On the palate slight peach and citrus notes, well integrated with oak and spice. Lingering finish ending with nutty spice character. This white was something special! Tasting Sample! — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

On the nose; bright cherries, ripe strawberry & cranberry reduction, black raspberries, raspberries, watermelon near the rhine, mixed orange citrus, oyster shells, baguette crust, understated volcanic minerals, chalk, saline, fresh pink roses and florals. The body is full and a shade gluey. The fruits are ripe, rich and candied/gummy in style. Bright cherries, black cherries ripe strawberry & cranberry reduction, black raspberries, raspberries, watermelon near the rhine, mixed orange citrus spray, saline, seashells, soft grey volcanic minerals, lots of grippy powdery razor sharp chalkiness, baguette crust, fresh pink roses & florals, acidity that is round and well done, understated delicate micro bubbles and a long, well balanced, rich finish. The reason why I prefer the Billecart Salmon, Ruinart & Laurent Perrier over the Bollinger is it’s a little too sweet for me. Photos of; the House of Bollinger, cellar, headstone that marks one of their vineyards and their harvest staff picking perfectly manicured rows. Producer notes and history...Bollinger has roots dating back to 1585 when the Hennequins, one of the Bollinger founding families, owned land in Cramant. Before the Bollinger house was founded in the 18th century, the Villermont family practised wine making, though not under their family name. In 1750, Villermont settled at 16 rue Jules Lobet, which would eventually become the head office for Bollinger. In 1803 Jacques Joseph Placide Bollinger was born in Ellwangen, in the kingdom of Württemberg. In 1822, he moved to Champagne and found work at the house of Muller Ruinart, which no longer exists. Many other Germans came to settle in the Champagne region, including Johann-Josef Krug and the Heidsiecks, who founded a house that would become; Charles Heidsieck, Piper Heidsieck, Veuve Clicquot and others. The Champagne house Renaudin Bollinger was founded in 1829 in Aÿ by Hennequin de Villermont, Paul Levieux Renaudin and Jacques Bollinger. The partners agreed that the Villermont name would not be used on the labels, hence the house name Renaudin Bollinger. Starting when Jacques Bollinger married Charlotte de Villermont, the house has been managed by the Bollinger family. Even though Paul Renaudin passed without an heir to his name, the label did not become solely Bollinger until the 1960s. Founder Jacques Joseph Bollinger married Charlotte de Villermont. The had a daughter, who had two sons Joseph and Georges. These sons took over the company in 1885 and began expanding the family estate by purchasing vineyards in nearby villages. The sons also developed the image of the brand, such as when Bollinger became the official supplier to the British court and received a Royal Warrant in 1884 from Queen Victoria. In 1918, Jacques Bollinger, the son of Georges, took over the company and married Emily Law de Lauriston Boubers, known as "Lily". Jacques expanded the facilities by building new cellars, purchasing the Tauxières vineyards, and acquiring the assets of another Champagne house on Boulevard du Maréchal de Lattre de Tassign, where Bollinger's offices are presently located. When Jacques Bollinger died in 1941, Lily Bollinger took over. Lilly expanded production with the purchase of even more vineyards, but is best known for traveling the world to market the brand. Bollinger was modernized under the Claude d'Hautefeuille, who acquired additional vineyards and further developed the brand internationally. Following Claude, his cousin Christian Bizot took over the Bollinger house and expanded world distribution. Their Winemaker also used several James Bond film movies to market the brand. Bollinger is fermented in oak barrels. At harvest, only the first pressing is used in the cuvée, unless the vintage is of particularly high quality, when a second pressing of Chardonnay will be used. Bollinger sells the second pressing, the tailles. Bollinger utilizes two pressing houses (Louvois and Mareuil sur Aÿ) to ensure a short distance between harvest location and pressing. When possible, grapes purchased from growers are pressed by the house. When the pressed wine arrives, the Bollinger cellar master analyzes the musts for quality, discarding and selling off those that do not meet the house standards. The first fermentation is done cru by cru, variety by variety, preserving many of the unique characteristics of the vines location. Bollinger is one of the few Champagne houses to do some first fermentation in oak barrels. Wines that will not hold up to first fermentation in wood are vinified in vats. Bollinger Champagnes usually undergo malolactic fermentation. The Grande Année 1995 did not undergo malolactic fermentation. Bollinger uses only traditional yeast. They’ve decided that new generations of yeasts (agglomerated yeasts and encapsulated yeasts) do not produce satisfactory Champagne. Vintage wine, including all wine to be used in a Grande Année, is fermented in small oak barrels, sorted according to origin and variety. Both oak and stainless steel are used for non-vintage wine. Bollinger also has the last Cooperage in Champagne. The oak barrels are all at least four years old, avoiding the transfer of tannins to the wine. The wines are only lightly filtered. All Bollinger Champagne spends a long time on its lees, contributing to the complex flavour of the wine. Though appellation d'origine contrôlée rules only require 12 months on lees for non-vintage Champagne and for vintage (NV wines, 15 months from tirage to release and vintage wines must be kept for 36 months from tirage to release), Bollinger ages their non-vintage wines three years, and the vintage wines from five to eight years. The Grande Année and R.D. Champagnes are riddled by hand. At disgorgement, Bollinger wines are given a low dosage, to maintain the balance and flavor of the wine. The company uses 6-9 grams of sugar per liter for the Special Cuvée and La Grande Année. The extra-brut R.D. is dosed between 4 and 5 grams. After dosage, the wines are aged an additional several months, resting for a minimum of three months before shipping. Bollinger owns nearly 160 hectares of vines, producing more than 60% of its supply. The vines are largely Pinot Noir, specifically clone 386. Bollinger believes this clone ensures good quality as well as highlighting characteristics of the various terroirs. The vineyards also include some rare ungrafted French vines from before the phylloxera. Bollinger owns vines all over Champagne, including the crus of Aÿ, Bouzy and Verzenay. — 8 years ago

Bernard Rethore

Owner, Fion Wines

9.1

Not much from the last century left in the cellar. But, fortunately I found this. 16 and still going strong. Dark, red rich fruit with tannins mellowed by time. Too good for Tyrion Lannister but fit for a queen on the iron throne as it seems as if it has it origins from the blood of dragons. — 11 years ago

with Susan

Tor Boswick

9.2

This is such a solid beer. Runs the gamut of the taste experience and has on hell of a right hook. The Queen of summer bbq beers. See what I did there? — 11 years ago

BrixChick Liza

9.3

Refreshing and alive with acidity and fruit. Touch of (injected) spritz 9 RS to put handcuffs on an acid queen In a good way — 11 years ago

Michael Brewer

9.2

Pretty good Pinot. Got it on clearance sale at Wine Sensations. — 12 years ago