Bryan Hopkins

9.1

2005 vintage: on the palette, blackberry and grape jam with subtle notes of Marcona almonds. On the nose, the same notes but with some toffee. — 6 years ago

Cameron Etezadi

9.4

Lovely caramel and rich honey. Toffee, dried cherry, and some floral notes. — 6 years ago

with Eric

Greg Koslosky

9.6

Caramel , toffee, ripe spiced apple nose give way on the palate to stone fruits , apple , minerals with a long lasting palate staining finish with tons of dry extract . In a great place right now . — 7 years ago

Michael Mallon

8.9

Toffee, baked cherries, caramel popcorn, cinnamon and other baking spice, cocoa. Delicious and not overly syrupy. — 7 years ago

Greg Koslosky

9.7

Lively but mature with mushroom ; brioche , toffee , ripe apple with incredible depth and length . Tasted more like the 1988 than 1973! Another great older Dom Ruinart BDB! — 8 years ago

with Rich

Clive McNish

9.1

Very smooth Zinfandel, high alcohol but no burn and very smooth tannins. Colour is purple and rich and smells of jam, toffee and spice. Great taste and heavy fruit combined with vanilla, winter spices and menthol. Really nice wine, well worth trying. — 8 years ago

Gregory Fulchiero

9.3

Buttered toffee - lacks some of the depth and mushroom qualities I adore in sherry. But what a find! — 9 years ago

with David

Shay A

9.6

Last night’s “Evening With Krug” event, where they officially released their 2006 vintage. Beautiful evening with many different Krug offerings paired with a delicious meal.

The reason for the occasion. Loved trying this next to the ‘04 as they are completely different beasts at the moment. This is strutting Krug’s classic style of round, rich and opulent profile. The warm vintage has this totally open for business now, but obviously only getting better. Bakers yeast, toffee, and lemon pastry aromatics. Very fresh and inviting on the palate revealing golden caramel dipped apples, honeysuckle and nougat. Delicious. — 6 years ago

with Jason, joe and 3 others

Shay A

9.3

It was 19 in TX Tues, hailed yesterday, and is 80 degrees today. Welcome to spring in TX.

I love the info on the back of these bottles as they give detail to the base vintage and when they were disgorged. This is ‘08 base, disgorged 2017.

Right up my alley. I’d call this oxidative, but not overly so. There is a Krug-ness about this style. It’s toasty and savory with a little caramel, toffee and baked apple. Creamy. For my personal taste, while I enjoy all champagne cold, this is one of the few styles that holds up well even once it warms up slightly as there isn’t a lot of tartness here. — 7 years ago

Cameron Etezadi

9.4

Lovely vin santo with strong toffee notes and caramel aftertaste. Great dried figs and honey notes. — 7 years ago

Paul Woolls

9.4

Excellent expression. Lovely caramel, toffee. So soft in the mouth. Slightly sharp in finish. — 8 years ago

Frank Kuo

9.2

Color of dark amber. Nice nose of green apple, spice, mint, ripe banana, and aldehyde. Taste of condensed brown sugar, toffee, a bit spice, a bit minty, and very smooth. Nice green apple and black tea aftertaste on the tongue. A good bottle with decent mix of sweetness and spice. A bit lack in complexity but overall very enjoyable and easy to drink. — 9 years ago

Bill Mowry

9.0

Aromas of Toffee, leather, cocoa and blackberry. Flavors of vanilla, raspberry a, cassis, and black pepper. — 9 years ago

Nicholas Cothros

9.0

Toffee and maple aromas stand out in this Colheita. Flavours of biscuit and toasted pecan emerge thereafter. The finish is vaguely like vanilla. — 6 years ago

Ely Cohn

9.2

What you get for the extra $10 (and 250ml less) from Emperatriz Eugenia is massive compared to the entry Don Nuno (both Oloroso). Depth, complexity, something to think about.

Mahogany caramel colored with aromas of sandalwood and sweet dates. Winey sweet palette of dried figs, golden raisins, and burnt toffee. — 6 years ago

Peter van den Besselaar

9.3

Vintage 2015 / cherries toffee enormous power #saintemilion — 7 years ago

Chris England

9.5

Fabulous relaxed & reasonably priced meal at “Blanc” in the Mandarin Oriental with Chef Carme Ruscalleda, whose restaurants have won 7 Michelin stars! ⏩ Scroll for delish city’s food pics on Instagram ⏩

A truly unique wine that’s €112 in restaurant & €56 from winery that went with all the foods shown perfectly 😍

📍 Terroir Al Limit Pedra de Guix 2014

🏵 95 points

🍇 Pedro Ximénez, Macabeo & Garnatxa Blanca

🍷 Amber honey w/ a bronze orange tone

👃 Light burnt marmalade, stick toffee pudding foam, old sherry cask, fallen green apple & vanilla custard

👄 Med refreshing body of brown green apple in torched brown sugar w/ honey, citrus zest & baked orange w/ soft sherry tickles

🎯 Long aged tortured toffee old apple in honey & brown sugar - a sherry but elegant & subtle

💭 Mrs E says “Nowhere near as heavy as it looks”

— 7 years ago

Thomas Anderson

9.8

Lovely malted barley and floral hints hide under a smoky mist. A smooth light pallatre with toffee, vanilla balanced by smoke ashy touches. Complex and long finish. The sweetness fades to leave a dark and smoky linger. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Bruised golden apple, pineapple, golden raisins, ginger ale, brioche, citrus blend, touch of honey, yellow lilies, quince, orange peel, nut skin, toffee, brilliant acidity, chalkiness and rich long finish. — 9 years ago

Ron Siegel

9.5

This was a great old Dom, showing some tea & tangerine citrus along with toffee & brioche still very vibrant and fresh. — 9 years ago