Geoff Troup

Sales Eder Brothers, Cellar Fine Wines

9.5

This is absolutely gorgeous. Black tea, licorice root, graphite, smoke, burnt popcorn kernel, musty Bordeaux style. Tremendous structure, dusty chalk and dynamic acidity, especially for California Cabernet. Black pepper, heat and severity with tremendous nuance and quite a set of balls. Baby Monte Bello...all of the complexity with a little less of the weight. — 7 years ago

Shay A

9.3

Our monthly 4th Friday event at the storage facility. No requirements, just wine you want to share with others! Always an enjoyable time.

If Dan is there, you better believe top flight whites will be a part of the show. Chardonnay on all cylinders. Not buttery popcorn, more popcorn kernel...saltiness to it. Creamy lemon, savory herbs, and full bodied. — 8 years ago

with Mark

Kai Wright

9.1

A lovely blend of key lime and green apple, a touch of honey dew, intensely flavored. A touch of chalk and kernel, the latter mostly aroma. High acid, medium to light body, strong finish initially but clips off. — 9 years ago

with Jedd

Jeroen Koenen

9.3

Incomparable Riesling! Very oily and mineral. Nose is dominated by stony complexity: wet rocks, moss, white tea, straw, wool and jasmin. Discrete fruit associations in the back: peach kernel and red apple peel. Hints of petrol. Salty palate, very mineral and stony too, wonderful concentration and focus. Lots of tension and persistence in the impressive finish, which caries its alcoholic content (14%) well. Oh, and its completely dry! It rocks, big time. — 9 years ago

Jimmy Smith

Director, West and North London Wine School

9.1

Just opening up, good saline and chalky breed. Good mix of stone fruit and green notes, some leesy notes. Lightly kernel. Good mouthfeel, medium body, textured, creamy, but good acidity behind it. Like to see this is 2-3 years — 10 years ago

Brash Higgins

8.9

Citrus and herbs, apricot kernel, whack of tannin. Perfect with ribeye, believe it or not. Amphora white from a Yank in the country of Georgia — 10 years ago

Jimmy Smith

Director, West and North London Wine School

9.4

Always gorgeous. Lovely balance between freshness and complexity. Pastries, apricot Danish, light almond notes, lightly buttered toast, pecans, nectarine. Fine mousse, creamy, autolytic, great balance of acid, texture and a long kernel length, sweet spice. Delightful, a guilty pleasure. Just an edge better than Charlie H. 1990 oldest part of the blend, 2007 the youngest. — 10 years ago

Brash Higgins

9.3

2013 Youthful, great energy/acidity, even handed on the oak, really nicely done. Roast chestnuts, lemon thyme, corn husks, pleasing acorn kernel bitterness, salt and vinegar chips w mushy peas. Like it a lot, will age long time if I let it. Drunk w homemade risotto with green chilli olives, spicy pork meatballs. — 10 years ago

Josh Luhn

Luhn Wine Consulting Owner, Luhn Family Wines

9.5

2009 - Love PYCM! This still took some time in a decanter for the SO2 to blow off. Focused lemon and citrus, beeswax, white flowers, burnt popcorn kernel, and MINERALS. ACID! — 10 years ago

Paul Masson

9.3

Black fruit (blackberry, cassis), herbal (mint, dill), sweet spice (cloves, ginger), pungent spice (black pepper, liquorice), oak (vanilla, toast, smoke), kernel (hazelnut, coffee), animal (leather, blood), mineral (earth, tar). Serious Cab, complex, extremely youthful (tastes like a current release), structured (like old-school Napa or Rhone/Bordeaux) and built to last decades, paired now with grilled leg of lamb, a great wine to drink when you haven't been wowed by a Cab lately. — 11 years ago

Shay A

9.3

White wine of the day. Absolutely killer drinking window. This isn’t buttery popcorn, but more salted popcorn kernel. Lots of mineral-ality here. Wet rock. Almonds. White flower. Stunning! — 7 years ago

with Dan

Christopher Stadler

8.9

Super creamy texture but retains bright granny apple flavor and bright acid. Kernel present even though all neutral oak. Soft. Beautiful chard. — 9 years ago

Scott Taddeo

9.0

Don't tend to be a fan of this producer, but was gifted this and it's not too bad. Red apple skin, raspberry, blackberry, mocha, apricot kernel and slight dusty oak notes all in the mix. — 9 years ago

Aaron Wallace

9.3

Deep gold in the glass with a powerful Apple nose, herbs pepper and green apples in the mouth with powerful acid to follow through with a long finish with a few years age will see more honey notes coming forward before kernel notes. 2014-vintage. — 9 years ago

Michael Descamps

9.2

Peach skin, ginger, candied orange, apricot kernel, aspirin. Incredibly primary still. Delicious. — 9 years ago

Roxanne Hoffmann

8.9

Incredible. Fatty kernel up front, remarkable acidic finish. — 10 years ago

Michael Descamps

9.0

Limeaid, apricot kernel, honey, and wasabi. — 10 years ago

Brash Higgins

9.3

Apparently last vintage from these vines. Nice one, too, water chestnut, quinine, walnut kernel when warms , acid in check, honey, apples. Be fun to see in 5 years — 10 years ago

Josh Luhn

Luhn Wine Consulting Owner, Luhn Family Wines

9.4

2011 - Super Bowl PYCM! Superb Boyee!!! For some reason the SO2 is much less present in this bottle than the one I opened a few weeks back. Lemon, lots of ethereal lift to the nose that's hard to pin, but think eucalyptus or menthol but lemon driven, burnt popcorn kernel from the oak, and the wonderful PYCM acid. LOVE!!! — 10 years ago

with Lisa

Matté

Manager The Wine Cellars

9.6

Jaffa orange skin, melted butter on salty popcorn , new suede, butterscotch, kernel, candied yams, toffee apple, needs a decant but great complexity on the nose. In the mouth this has a beautifully layered, textured with peach, apple and pear skin with an incredible peach stone length that really lingers in the mouth. An extraordinary wine, one of the best orange wines going! — 11 years ago

Shay A

9.2

4th Friday of the month means Classic Wine Storage happy hour! Great wines, as always, today!

These older Marcassins sure are something else. Very savory. More popcorn kernel than buttery popcorn. A saltiness to it. Still showing nicely, but the sweet and citrus style fruit has disappeared. Very nice acidity and the structure/texture is impeccable. — 8 years ago

with Mark

Nesim Bekalti

9.8

Soy sauce, coffee, cocoa, aged gouda aftertaste. — 8 years ago

Jeroen Koenen

9.4

Mineral galore! Crushed rocks, wet river pebbles, mossy granite, wet wool, fresh straw, touch of gasoline. But also spun sugar, lemon oil, peach kernel, incense, old foudres. Crystalline, complex and carressing, this is a helluva dry (!) Riesling from the same Grand Cru site as the famous Clos St. Hune. This is a real eye-opener for me, maybe a tad too advanced for its age, but at 18€ an absolute recommendation to buy. And drink. Right now. — 9 years ago

Mitja Sirk

Production La Subida, Aceto Sirk

9.3

Getting closer to funky beers!! — 9 years ago

Lewis Chester

9.1

2008 vintage from Double-Magnum at Harry's Bar for Jay K birthday. Pale lemon hue. Medium plus concentration of ripe lemon, lemon rind, wet stone, white peach, kernel nut. On the palate, oak is quite dominant - not integrated yet. Vanilla and coconut. Some clove. Rich. Medium acidity - a little fat. Medium plus concentration. Medium finish. A little sickly to me. Not sure I can have more than 2 glasses. — 10 years ago

Jimmy Smith

Director, West and North London Wine School

9.0

Fascinating wine. Golden, with a RIESLING dominated note (waxy, oily, petrol) but perfumed too showing the Muscat in the blend. Orange blossom, apricot, quince notes. Quite creamy-perhaps oak? Quite a vibrant acidity, medium bodied with good texture. Mineral vein through out. Light spice on the finish, creamy, and leading into kernel touches. Good complex wine which will benefit from extensive cellaring. Off dry style — 10 years ago

Jimmy Smith

Director, West and North London Wine School

9.3

2004: sweeter, nuttier, with oaky coconut notes. Very long with layered palate. Very kernel based — 10 years ago

Tim Herrmann

8.9

At 12.5% abv, this was a lithe and bright wine. Classic ferrous Gevrey notes, a dusting of Esmonin cocoa-y and sensual earthy kernel flavors, but mostly primary red flowers and red cherry fruit are all there. Pairs well with all from cauliflower soup (which emphasized the iron-y notes) to foie-stuffed quail (which brought out all sorts of red fruit). Last note--serve a little chilled to complement the bright acidity. — 10 years ago

Justin King

9.3

Sea spray, peach, honey, lemon, apricot kernel. Quite pretty and great acid. — 10 years ago

Caitlin Plunkett

9.6

At the princess of shoreditch — 11 years ago