Stephen Jackshaw

9.7

My first turns two and we decided to have a little pre-party this weekend. I decanted for three hours and savored this. A flat out beauty of a wine, more elegance than what I've grown to expect on Howell Mountain. Showing very well now, but I won't open any others for a couple years to let it shed some baby fat. LONG — 7 years ago

Jason McCormick

9.1

One least favorite Cote Roties. That being said still a fantastic bottle of wine. We’ve drank three of these guys in the last week and have had it with everything from Spicey Korean stir fry to roast beef sandwiches. — 7 years ago

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.3

Third red wine and second of the Heitz Cellars. After tasting all three guessed that this was the youngest of the three.

Deep ruby core with garnet edges. Layered nose with an attack of toasted notes, bacon fat, then opened up with some floral notes, dark cocoa, dark fruits and sweet spices. Heavy tannins (7.5/10) and medium plus to full bodied. Rich palate with sweet spices, spices and black fruits. Super long and dry finish. Drink till 2024. — 8 years ago

with Sean and India

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.1

Some more #whiteglovelove for you guys haha @David L @TheSkip @Bill Bender @Martin G Rivard @Shay Aldriedge @Shawn R @Ron R
@Carl Fischer @leon egozi


First wine in flight three for the Bordeaux Master's Class at Heart's Delight with all wines from Margaux.

Medium to deep ruby red. Layered nose with an attack of blackberries and cinnamon. Followed by an undertone of red cherries. Heavy tannins (7/10) with a touch gritty in texture, almost like a soft sandpaper. Quite a bit of a acidity but still balanced with notes of yeast, sweet spices, cinnamon, vanilla, and dark black fruits. Dry medium plus to full body with a long finish. Drink till 2037+. (91+) — 8 years ago

with Sean and India

Juan Menendez

9.3

Three nights after opening was singing with gorgeous raspberry liqueur flavors and secondary thyme, tapenade, and bacon fat flavors. Just an awesome honest wine. — 8 years ago

Richard Steinberg

9.4

This is a bruiser at this stage. Huge black fruit. It needs a few years to shed some baby fat and the. It will be a screamer. Tasted from a 375ml. — 8 years ago

with David

Alex Jones

Marketing/Development Kunni/Westerly Wines

9.2

Delicious. Tasted over three hours and filled with blackberry, bacon fat and pepper. Dense wine but not heavy and finishes with spice and tannin. — 9 years ago

Daniel Mahdavian

Consulting Somm-Daniel Mahdavian Ventures

8.9

Fresh cut oak. Big fat blue/blackberries. Mexican vanilla. Chewy and thick. Drinking well now and for another three or four years. — 10 years ago

Dade Thieriot

10

#1934 was one of the three best vintages of that decade in #Germany, along with 1937 & 1938.
The #Staatsweingut #Rheingaus produced in this era were excellent; especially those from the steep, #slate soil sites of the majestic Rüdesheimer Berg.
This is a perfectly balanced wine when it comes to sweetness versus acidity and in no way a big, fat, syrupy overstated example of late-picked #Riesling, but rather restrained by comparison...a wine one can easily drink more than one glass of--GRANDIOS!!! #klostereberbach #tba — 10 years ago

with Petra and Wietske

Chris Haydon

9.1

Yummy. Guys at Costco recommended. Very nice. — 10 years ago

with Rachel

Peter Heidt

9.1

5 guys... Thursday night dinner.... Three California Cabs already... What the Hell... One more... Marco cracks this... Actually good... Not Caymus or Heitz Cellar good... But I would drink this before the Chappalette... — 11 years ago

Chad Hinds

9.8

So damn happy...gamey duck fat aromas, bright leathery fruit...major thanksgiving boner right now guys....America...am I right? — 11 years ago

Martin G Rivard

9.6

@Shawn R Awesome Pinot bud!! Badass in a glass. My 1st time trying it. I have 1 left, Lentine gave it to me. You guys s are my wolf pack....”We’re the three best friends that anyone could have, anyone could have.....”
😘😂😂😘 — 7 years ago

with Christine

Martin G Rivard

9.6

OMG!!! I’m going to save myself some time and post these all at once. It was one of those epic nights!!!!!! LOL
8 of us began on a mystical journey of friendship, food & WINE!!
we began with five bottles of Haber which just arrived at my office yesterday! OMG! Now I only have three left! LOL!!!!!!!! I absolutely adore this wine and so did my friends. It was actually their WOTN which is a lot to say given the company it was in. I then opened a bottle of 2012 Memento Mori which was its usual opulent self!! Two of us preferred this wine over Haber but the remainder preferred Haber. I pulled this trick out of my butt from David Lentine!!!! A palate cleanser after heavy Cabernets and we opened a gorgeous Beaux Freres- The Beaux Freres Vineyard. We then got things going again with one of my favorite Chardonnays in Napa! This stuff absolutely rocks and should be bought by all. Nuf said, it’s that freaking good!!! Last but not least I decided to mix it up a little and pulled one of my favorite under the radar GSM blends that I know. Domaine de la grange des Peres. Every single one of my guests Took a sip and immediately snap their head up to say “what the heck is this! “that’s good!" You will look like a hero pouring it at anyone’s party and the cost is negligible at $95 a bottle! Bad ass in a glass as I always say. Every single one of these bottles proved to be as such! Love you guys sand cheers to you all! The individual rating for each wine was slightly different but I would say as a collective it was definitely a 9.6 type of evening.
Good time., good times — 7 years ago

with Christine, Joe and 3 others

Gary Westby

Champagne & Sherry buyer K&L Wines

9.3

When a red wine is a little green, it should be green like this one. Grassy aromas like top class white Bordeaux, flavors of cranberries roasted in duck fat, light in the middle, long and lifted on the back! Great with roast chicken and fingerling potatoes. Thank you 2004 for another good bottle- keep giving them up Burgundy guys! — 8 years ago

Eric Egan

9.2

Honestly, very disappointed by the Comtesse today. Seriously overrated. Found three or four minor producers with noticeably better wines from '95 onwards.

Still good but overall these guys have really gone down hill... — 8 years ago

Rick Witham

9.2

Drinking really well right now. Enjoyed it over three nights with a variety of food. Love what these guys are doing. — 9 years ago

Keith Herrick

8.9

I know these guys are pretty hands off in the winery, but this was a bit to big and bold for my palate. It did open up over the course of the afternoon, but still concentrated and very fruit driven, with little meatiness. Maybe it needs more time? — 9 years ago

Johan Schulte

9.0

Was a great wine went well with some finger foods on a nice day at the Vinyard. — 9 years ago

Michael Norwood

9.2

Sick Syrah. Smoke, black pepper, bacon fat, lovely dark fruit. Perfect medium minus body, only 13.6abv. Would have mistaken it for a St Joseph or Cornas. Beautiful. Well done Porter Creek, well done. @Drew DiMatteo are you familiar with these guys? They're in your future neighborhood! — 10 years ago

Kalamota

9.0

These guys: always solid and 2012 is just an all around good year for CA. Second day drinking was even better. Will be coming back as always. — 10 years ago

Charles Antin

Senior Wine Specialist/Auctioneer Zachys

9.3

Sometimes that shark, he looks right into you. Right into your eyes. You know the thing about a shark, he's got...lifeless eyes, black eyes, like a doll's eye. When he comes at ya, doesn't seem to be livin'. Until he bites ya and those black eyes roll over white. And then, ah then you hear that terrible high pitch screamin' and the ocean turns red and spite of all the poundin' and the hollerin' they all come in and rip you to pieces.
Y'know by the end of that first dawn, lost a hundred men! I don't know how many sharks, maybe a thousand! I don't know how many men, they averaged six an hour. On Thursday mornin' chief, I bumped into a friend of mine, Herbie Robinson from Cleveland. Baseball player, boson's mate. I thought he was asleep, reached over to wake him up. Bobbed up and down in the water, just like a kinda top. Up ended. Well... he'd been bitten in half below the waist. Noon the fifth day, Mr. Hooper, a Lockheed Ventura saw us, he swung in low and he saw us. He's a young pilot, a lot younger than Mr. Hooper, anyway he saw us and come in low. And three hours later a big fat PBY comes down and start to pick us up. You know that was the time I was most frightened? Waitin' for my turn. I'll never put on a lifejacket again. So, eleven hundred men went in the water, three hundred and sixteen men come out, the sharks took the rest, June the 29, 1945. Anyway, we delivered the bomb. — 11 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

2010 was a very good vintage in Rhône. Rostaing is a well know producer with people that know and drink Northern Rhône wines, not so much with others that do not. The Ampodium is the entry level into Rene & Pierre Rostaing wines. It is a blend of 13 vineyards in Northern Rhône. They are simply one of the very best producers in the region. I spent an afternoon with Rene & his son Pierre tasting in the their cellar and in their La Landonne vineyard as shown in the photos. The 2010 is drinking beautifully with many good years ahead. On the nose; ripe & slightly stewed/baked fruits of; blackberries, dark cherries, strawberries, creamy raspberries, stewed plum, black raspberries, cherries, steeped fruit tea, dry crushed rocks, iron pan, some white & black pepper, bacon fat, grilled savory meats, pork, black licorice, black cherry cola, decayed & fresh red florals with violets. The body is round and medium full. The tannins round, still a little chewy & around 55% resolved. The length, texture, tension and balance are in near perfect harmony. The fruits are; round, ruby & ripe; slightly stewed/baked fruits of; blackberries, dark cherries, strawberries, creamy raspberries, stewed plum, black raspberries & cherries. Steeped fruit tea, dry crushed rocks, chalky minerals, iron pan, coffee grounds, spice, some baking spices w/hints of vanilla, white & black pepper, drying blood, dry herbs/bay leaf, dry stems, moderate levels of bacon fat & pork, grilled savory meats, black licorice, black cherry cola, decayed & fresh red florals with fresh violets for days. The acidly is round and dripping. The long finish is plush, velvety delicious and lasts & lasts. In good vintages, I would put this in blind with the best of of the best new world wines from any vintage that many love; SQN, Booker, Saxum, Alban, Cayuse, Horsepower etc.. I’d bet most of you would pick it over these producers that cost much more $$$. It’s simply one of the best pound for pound wines/producers for this varietal. Especially, for the $$$. Wow, what a wine for the $. $55 upon release. Photos of; Winemaker Pierre Rostaing and our group in their La Landonne vineyard, the small sign that barely identifies their Estate, an example of the Quartz mineral that runs throughout their La Landonne vineyard and the view back onto the river from the top of the very steep La Landonne Vineyard. Producer notes and history...Rene Rostaing produced their first wine in 1971. However, it took almost three decades before wine became a full time occupation for Rene Rostaing. Domaine Rene Rostaing came about through marriage. The wife of Rene Rostaing was the daughter of the famed Cote Rotie grower, Albert Dervieux, and the niece of Marius Gentaz-Dervieux who gave Christine the vineyard land that became the Northern Rhone estate for Rene Rostaing. Through inheritance from Albert Dervieux Thaize (his father-in-law) who retired in 1990, and from Marius Gentaz Dervieux, his uncle, Rene Rostaing expanded his holdings, giving him some of the best terroir in Cote Rotie. The new vineyard land was basically 3 small parcels in the La Landonne, Cote Brune and Vialliere lieux-dits. This initial expansion from his initial tiny parcel, allowed Rene Rostaing to change careers and become a full time vigneron. Since 2007, the estate has managed by Pierre Rostaing, (son) of Rene Rostaing. Currently Rene Rostaing owns 7.5 hectares of vines that is spread out among 20 different parcels located in 14 locations. Perhaps the most celebrated vines of Rene Rostaing are the 1.6 hectares of vines they own in the La Landonne vineyard (photo). On La Landonne, the vines are more than 60 years old. Some vines are even close to 100 years of age! Those are his largest holdings. The smallest vineyards of Rene Rostaing are located on Cote Blonde. Rene Rostaing also has vines planted in; Fonjean, La Vialliere, Le Plomb, Bouchare, Leyat, La Roche and La Tupin. Their oldest vines are more than 70 years old and are used for Rene Rostaing Cote Blonde. The majority of those plantings are on the steep hillsides with mica, schist and rocky soils. 25% of those vines are closer to the bottom of the slopes and on the flats. Rene Rostaing remains a traditional Cote Rotie producer who is not among the last to harvest. His wines are aged using very little new, French oak barrels. On average, Rene Rostaing Cote Rotie are aged in about 10% new French oak barrels. Rene Rostaing produces 4 different Cote Rotie wines. Rene Rostaing Ampodium, which was previously known as Rostaing Cuvee Classique, is a blend of 13 sections of different vineyards, but it does not include their best holdings on La Landonne or Cote Blonde. The fruit for Rene Rostaing Ampodium has at least 40% or more of the stems removed and run between 12-13.5% abv. The wine is usually made from 100% Syrah and is aged in an average of 15% to 25% new, French oak barrels. The amount of new oak can be less, depending on the character of the vintage. About 1,750 cases are produced each year. The wine is no longer called Cuvee Classique, the name was changed to Rene Rostaing Ampodium with the 2009 vintage. Rene Rostaing La Landonne comes from a terroir consisting of sands with iron oxide and traces of quartz. This wine is always produced from 100% Syrah. The grapes are partially destemmed, with about 10% to 20% of the stems removed, depending on the vintage. There are vintages when no destemming takes place. The remainder of the grapes are whole bunch fermented in stainless steel vats. Rene Rostaing is not a believer of using too much new oak for the aging, which on average uses 10% new, French oak barrels and the remainder of the harvest is aged in demi-muids (600 liter) and French oak barrels. This wine is like most wines from La Landonne, masculine and meaty in character, requiring at least a decade to soften and develop. On average, Rene Rostaing La Landonne produces less than 600 cases depending on what the vintage delivers. Rene Rostaing Cote Blonde is perhaps his best. It’s produced from a blend of 95% Syrah and 5% Viognier. The grapes are co-fermented. The vineyards is planted in the region call Arzel. Arzel is a poor, mineral laden soil with deposits of Silex and Mica on a steep hillside. The vines are more than 50 years of age. The grapes are partially destemmed…35% to 50% of the stems are removed. The remainder of the grapes are whole bunch fermented in stainless steel vats.
The remainder of the harvest is aged in demi-muids. This one is the hardest to find and most collectible of all their wines. In fact, they only produce close to an average of 350 cases of Cote Rotie in most vintages. Rene Rostaing Cote Brune made its debut with the 2013 vintage. The vines were once part of the holdings of Marius Gentaz, which eventually passed to Rene Rostaing. Rostaing replanted those vines in 2000. Made from 100% Syrah. — 7 years ago

Eric Egan

9.2

Double decanted for three hours.

In excellent shape, though perhaps a little numb. Beef tomatoes, with a hint of forest floor, and bacon fat. Good length! — 8 years ago

Steve Anderson

9.0

Last of 14 bottles purchased from multiple sources over 7 years, with three from the library release a few years back. Always a favorite, although the early bacon fat signature has dissipated over the years. Still a nice Syrah nose of roasted meat and dark fruit, but finish was a bit thin on this auction bottle. Forgot this was 16.5% ABV, but not throwing off any noticeable heat. — 9 years ago

Nicholas Livingston

9.3

Drappier NV Brut Rosé Champagne, | 12% | Graceful equipoise is how I might sum this up. Pinot Noir can be so forceful and flexing or when it is just back blended for color it can taste invigorating but something of an imposter. Not this. This is charming at every sip a rosé de saignée of the highest order gently bled from Pinot Noir that has only soaked for a matter of three days –imbuing only the best of the gracious Pinot Noir grown around Urville where Drappier reigns supreme. Some saignée rosés take on too much fruit and baby fat to preserve their inherent elegance. Delicacy and poise prevail in part thanks to fermentation in large vats gravity fed at every step. Aging 2 to 3 years on its lees instead of the legal minimum of 12 months also lends much to this wine –at once vinous and sapid but still ethereal and angelic. Like I said: a non-vintage rosé de saignée of the highest order. — 9 years ago

Mr. Winecountry

9.0

Deep dark. Full bodied. Blackberry cassis. Black rasp. Pepper. Nice. These guys make great zin. — 10 years ago

Neal Ferry

9.1

Always Good these guys..... — 10 years ago

with Tom

Tom Elliot

Founder Northwest Wines

9.0

Lovely, pure Tempranillo from the Columbia Gorge. Who woulda thought, aside from these guys? — 11 years ago

with Jonathan

Monroe Bryant

9.3

The age really mellows out the acid. Fat bald guys rule. — 12 years ago