Brandon T

9.6

My favorite in the TOP lineup hands down. Always great and paired well with shrimp and grits. — 3 years ago

Delectable Wine

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10

The 1945 Haut-Brion is poured against the legendary 1945 Mouton and might just have come out on top. It is difficult to put this wine into words. Showing modest bricking, it presents a sublime bouquet of vibrant red fruit, warm gravel, wilted rose petals and a hint of earthenware. It is crystalline in terms of definition. The palate follows suit with pitch-perfect acidity, a very slight, refreshing hint of balsamic, and finely chiseled tannins. Beguiling in every way, this is a profound Haut-Brion that is absolutely flawless. Tasted at Koala's 1945 dinner. (Neal Martin, Vinous, May 2020)
— 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

When in doubt, a sure bet is a well aged, good vintage Heitz. @Eric Shanks

I intended to grab an 06 but, mistakenly grabbed an 07. I’ve not had one of my 06’s yet...next weekend.

The one thing I do every time I open one of my ten year or older Heitz Napa Cabernet’s is smile & think, this was sub $35 at Costco. It’s the wine feeling/definition of stealing candy from babies.

The nose is a beautiful harmony of fruit, earth and florals. Steeped, somewhat stewed, candied fruits of; dark currants/cassis, blackberries, dark cherries, black raspberries, mix of purple fruits; boysenberries, ollieberries, & mulberries. Dark, sweet tarriness, anise to black licorice, touch of incense, fire ambers, dark spices with violets palate heat, chocolate pudding, vanilla, light; cinnamon, clove & nutmeg, dark chocolate, caramel, sweet, soft, dark spice, dark berry cola, dark cherry kirsch, dark, rich earth, limestone, crushed, dry rocks, dry top soil, moist clay, understated herbs & dry brush, brewed coffee, mint, some sage & bay leaf, tobacco, dry, old leather with amazing, fresh & slightly withering & candied; dark, red, blue, purple with a violet & lavender frame. The acidity is splendid. The long, ripe, ruby, lush, elegant, well crafted balance of fruit & earth is delicious and persists endlessly with a dark spice on the long set.

The body is; delightful, ripe, rich, lush & full. The structure, tension, length and balance are woven in a perfect tapestry. This 07 has another 10-15 years easily. The tannins are rounded, smooth but, still have a dark, chewy, tarriness with baby teeth. The beauty of the vintage is on full display. Steeped, somewhat stewed, candied fruits of; dark currants/cassis, blackberries, dark cherries, black raspberries, mix of purple fruits; boysenberries, ollieberries, & mulberries. Dark, sweet tarriness, anise to black licorice, touch of incense, fire ambers, chocolate pudding, vanilla, light; cinnamon, clove & nutmeg, dark & milk chocolate, caramel, sweet, soft, dark spice, dark berry cola, dark cherry kirsch, dark, rich earth, limestone, crushed, dry rocks, dry top soil, moist clay & dry brush, brewed coffee, mint, tobacco, dry, old leather with amazing, fresh & slightly withering & candied ; dark, red, blue, purple with a violet & lavender frame. The acidity is perfect. The finish is; rich, ripe, ruby, candied, well balanced fruit & earth, elegant and long sets into velvety, round tannins and mid dark spices.

Photos of; the winery, tasting patio, old basket press and wide shot of the winery & Estate vines. — 6 years ago

Jiga Hitorn

9.3

Kinda everything you want from a top Bordeaux. Earthy, great fruit, acidity, length and balance. — 9 years ago

Eric Egan

9.5

Another level... Still dense at the core, with steady, attractive bricking: Wonderfully dense nose of blackcurrents, pencil shavings, fine tanned leather, and a hint of woodland floor (fine moss, leaves, and fresh soil after an autumn shower). Velvety tannins and great acidity. Along with the '66 this is one of my all-time favourite Bordeaux vintages. Seems to be keeping up better than the '61s I've had over the last few years!

We drank half of it from the coravin before waxing the top in case the cork had lost too much elasticity to self-seal. I'll have the rest with my brother in a few weeks' time! — 9 years ago

Steve Gulden

9.8

Great yesterday, better today. This wine will be near the top of all Napa wines from 2012. Put it in the cellar! — 10 years ago

Carlo Mantica

9.6

Pairs perfectly with Chef Massimo Bebber spaghetti alla carbonara. Sante'! — 11 years ago

Francesco Pilo

9.5

Really one of the top! Elegant, really long finish, well balanced tannins, fresh dark fruit, fragrant and sweet! — 12 years ago

Jeremy Shanker

Sommelier at RN74

9.0

Exceeded my expectations. Dosage felt high but it was a nice Champagne to open with Family on thanksgiving. — 3 years ago

Eric

9.6

This is the Grenache Mouved. High end leather belts and bacon. — 4 years ago

Kirk F

9.4

Another spectacular effort from @Stanley Barrios thanks brother! So great to spend time with u and Elena tonight. Can’t wait to get into the new releases now and to visit again this summer. Bottle that Rosè!!! — 6 years ago

Andrew Anthony

10

Sharing some wonderful GSM with family! — 6 years ago

Kirk F

9.4

Amazing after 2 hour decant. @Stanley Barrios great recommendation. Stunning wine. — 6 years ago

Tree Kilpatrick

9.3

Fairly fruity on the nose. Hint of black pepper and something earthy/mineral. Flavor is very dry. Dried strawberries and red vines. Classic jammy Zin thing. Some pomegranate molasses perhaps. Fresh and zinfulliciuos. Plenty of tannin to give it more bite than Zin usually achieves. Complex. True. Enjoyable. — 7 years ago

Mike Saviage

9.2

Paired with 96 and 85 LB for fun. Dark, opaque and purple. Over the top with its fruit and teeth chattering tannins. Great to see what these start like and where they go in 20-40 years. — 8 years ago

Christine Havens

9.5

As stately as I expected it to be (can one really expect anything less of a wine as legendary as Cristal in one of Champagne's most celebrated vintages?) glinting pale gold, the color of a freshly-minted coin. The 2002 Champagne Cristal Brut Millésimé is imbued with soaring notes of pear and smoke, brioche and chalk. Disgorged in 2009, this is a precise wine—it has a sort of crystalline weightless density, with fruit buoyed by a fine mousse, and edgy saline-tinged minerality emerging at the close. 10 grams dosage.

"You must be as precise as a Swiss watchmaker, I tell my team," our host, M. Jean-Baptiste Lécaillon, Chef de Caves at Roederer stressed. Precision in spades. — 9 years ago

Doctor No

9.2

Everything a top Gamay should be. One of the world's great food wines. Will likely age effortlessly. — 10 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

8.9

One of chef de cave Geoffroy's favorite vintages, but not mine. The heat of the year and lack of Chardonnay makes for a flatter than expected Champagne. At The Relais & Chateau vertical of Dom Perignon with chef de cave Richard Geoffroy. — 11 years ago

with Cleora

Lewis Chester

9.3

1999 vintage. Really good. Top form. — 11 years ago

Nicolas Ratsey

9.1

Wine spectator top 100 2013 — 12 years ago

Deborah M

9.3

Another one from last night’s birthday dinner. I had a little left to revisit on day 2 and it is still amazing. What a classic. I could sit with this for a long time. The smokey, deep dark fruit/licorice, and velvety mouthfeel, all make this wine shine. This one will definitely improve with more age. Easily one of the top 5 wines of the year for me. — 3 years ago

Bob McDonald

9.2

Oak Barriques in evidence with vanillin notes also showing plums and tobacco with a dark chocolate note. Quiet dense on the palate with dried cherry, red licorice, and an overall sweetness. A little different to my note of September 2018 where I talk about sweet and sour although that is still there to a degree. A bit weird this one - too famous for what it delivers. In the 2013 Wine Spectator Top 100 this was Wine #1 I will leave last bottle to at least 2024 on its 20th Birthday. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

First course. Vegetable soup that has a chicken broth/red wine/port base.

Also, working with 2nd course, pumpkin spaetzle with squash, brown butter, parmesan, sage & crispy brussels sprouts.

Beautiful poached strawberries & cherries with fresh & slightly candied, bright dark & red florals.

Great soup & spaetzle from our friend Chef Hedy! Find her @plateandbottle

Christmas with live Christmas music 🎶 🎵 🎼 Merry Christmas! 🎄🎅🤶🦌❄️⛄️ — 6 years ago

Mark Reale

9.0

A really good baby but it’s waiting to grow up according to Chef Robin White ! — 6 years ago

Bill Bender

9.6

A completely different wine than the Dominus. This was full throttle and slams you back in to your seat with its G forces. So ripe, almost over the top; but it decelerates just in time and the finish is so succulent it lingers in your mouth forever. Filled to the tip of the cork with graphite and teeth staining purple fruit. This is the malevolent bastard child of a young Colgin IX Syrah and 2000 Chateau Pavie. Gobsmacker. — 7 years ago

Christopher Suarez

9.4

Worth the wait!! Top year 2007 consumed June 2016. Well worth packing for Arubs — 10 years ago

Blair Campomizzi

9.3

Big Caymus fan. Rich and creamy with hints of vanilla on top of dark berry and licorice flavors. — 10 years ago

Andrew

9.7

Le Bernardin, your chef Eric Ripert is right about Bordeaux and French fish. — 10 years ago

James Hart

9.5

Spicy, liquorice plums, wrapped up in cedar wood. Very long finish. Top notch. — 11 years ago

Scott Stephens

9.8

Ulee's Cabin, on top of the mountain in Crested Butte, only accessible by Snow-Cat. — 12 years ago