Peter Scudamore-Smith MW

9.0

Probably at its delectable best; this #margaretriver #chardonnay from #cullen ; colour with bits of brass says so; and palate has nice brulee-roast nuts; more aged fruit aromas than first stage types; acid taut keeping it medium bodied and no more; a good drink with coral trout; #kevinjohn #biodynamic #13.5% #AUD105 — 9 years ago

Ralph Torres

9.0

Combined with orange juice, this is the nectar of the gods (aka the Brass Monkey). Malty & Citrusy is the best way to describe it. I was lucky enough to be in an establishment where I was able to keep the beverage chilled in a bucket. This produced optimal results. — 10 years ago

William Meyers

8.9

Berry's Caperdonich 17 Cask Ref.95077 46% 1995-2013 antique brass: A basket of green apples on a freshly mowed lawn: bright, apples w/vanilla & hints of cinnamon. A long finish w/notes of cedar - superb! — 10 years ago

Brad Latson

9.0

Straight up good — 10 years ago

Elisa Scavino

10

Just one of the most beautiful Barolo I ever had. Touching. The colour is clear, alive. The nose is iron, brass, rosehip, rose petals, figs, licorice. A fountain of perfumes. Soft, beautiful acidicity, vibrant. Lunga vita al re! — 10 years ago

Lex Kiefhaber

9.4

On the blind note: "old world wine made by a dude with brass effing balls". Spot on — 10 years ago

Nick Davis

9.4

Big dawg. Classically opulent. I dig it. #negociant #business #brass — 10 years ago

Julie Lubell

9.0

A chocolate flavored vodka which is incredibly delicious and not creamy. My friends love it in cocoa cola, but I think it's best chilled, straight up. — 10 years ago

Ron Westlund

9.0

Welcome home! This ain't shy. Swings the big brass balls with a feather light touch — 10 years ago

Matthew Rose

9.0

More interesting than good, but not bad. Color is brilliant and intense like polished brass. Nose has crushed honey comb and citrus zest/blossoms, with some raw almond undertones. Flavor is far more acidic than sweet but still nicely balanced. Great pair with fresh fruits but nothing that's too sweet on its own. — 12 years ago