Tony Garcia

9.2

Sous bois, mature red fruit, elegant with a tad short finish. Controversial as usual regarding refresh - topping off. Would be good on it's own but overshadowed by other bottles in the tasting. — 7 years ago

Jenny Dorsey

9.0

Supple, fragrant, almost taffy like smell. Chewy, bright acids, golden apple with this caramelized pecan pie topping aftertaste. — 8 years ago

with Matt

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.2

Down toned on the nose, due to long elévage, no topping up, nor sulphur. Explosive and interesting on the palate where lemon peel and chalk take centre stage aided by great acidity for length and persistence. — 9 years ago

Lucy Tang

10

Topping off 2016. Delicious light — 9 years ago

Louis Schofield

Sommelier/Wine Merchant East End Cellars

9.8

4 years in barrique with no topping up. Classic Jura oxidative nose (not as intensely rancio as full blown vin jaune) with just bloody perfect balance of high acid and texture on the palate — 9 years ago

Casey Papp

9.6

Bold, fruity, with a little bit of spice... Goes quite well with chipotle cheesecake with a raspberry topping... — 9 years ago

with Kati and Chelsea

Meg

9.7

Goal of the day: be a good, thoughtful, giving partner to my husband who is 45yrs young today. Lots of kid duty, lots of cooking (which I love, twist my arm) and topping the day off with steaks, potatoes and leeks au gratin (leeks, I love you so), and a gorgeous David Abreu masterpiece. Love love love it. #beanetgiver — 10 years ago

Jorge Carbonell

9.5

Impressive. Apples, peaches, and citrus on the pallet topping it off with great acidity - Chablis-esque. A total value for $17-$20. Drink now! — 7 years ago

Kyle Groombridge

9.0

The perfect pairing for thanksgiving pumpkin pie with a candied pecan streusel topping. Delish. Just he right amount of weight, gorgeous red hue, notes of cherry, raisin, and nuts. Nice stuff. — 8 years ago

Carson

8.9

St. Estèphe, literally a stone's throw from the more prestigious Paulliac region, while not topping its sister commune by any means certainly holds its own. Huge initial notes include cassis, black currant, and anise followed by some of the largest tannins I've tasted in a wine this young. Great wine from a lesser well-known commune. 💥 for 💵 — 9 years ago

Ashley Oblinger

8.9

Completely surprised with this NZ Sauvignon Blanc. First night having some wine in a long time. Paired with the Salmon over cedar plank with crab topping and honey glaze. I wonder what our New Zealand friends Aurore and Jonathan would think. Please send us more!!! :) — 9 years ago

Ron Siegel

9.7

This was flat out amazing! So much wound up power, weight and racy acids with lemon citrus, peach, kernel corn, acacia flower and nuttiness. It was Coche topping Ramonet all weekend!!!! — 9 years ago

Maxence Guilluy

10

Fresh, fresh raspberry topping, LOVE IT ❤️ — 9 years ago

James Sligh

9.0

Verging on hot Italian, in that sour cherry sundried tomato red pepper sandwich topping vein. Not without development, primary fruit alive, still a little boozy/alcohol/glycerol on finish, on reflection—though to be clear, 13.2% on the label. 10-acre vineyard planted to cabernet in 1945, merlot added in ’83. — 10 years ago

Paul H

9.0

This is a pretty big wine. Rich velvety plums came to mind and blackberries that reminded me like something from a high end dessert topping. If that makes sense. Smooth finish that did linger nicely. Did not have an opportunity to decant and because of the guests was limited to one glass. I would like more time with this wine to see how it developed after a bit of time. — 8 years ago

Scott Rowe

9.6

Barrel topping tonight.
Finally got the Grandfather in the blend.
Amazing Tawny. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

In every difficult vintage, anywhere, you will find producers that make exceptional wines. This 91 Palmer is such a wine. I have to thank Clyde Beffa owner of K&L Wine Merchants who has been traveling to Bordeaux for 35+ years for highly recommending two 91 Bordeaux's to me. The 91 Pichon Lalande; which he described as "heavenly." It's just the word I would have used to described it 5 or 6 years ago. Also, this 91 Palmer. He described as, "​I love it-soft and silky." I would strongly agree. You see, critics gave the 91 vintage a horrific review as a whole. Bordeaux had two frosts in April and a cold growing season. These elements didn't prevent either of these producers from making beautifully elegant 1991 wines. I have said it many times and will say it again, taste wines even in difficult vintages. You'll find value and some excellent wines. As for this 91, it's in perfect form. Excellent on it's own and even better with the ribeye. It's so elegant, smooth, beautiful, ripe and well balanced with earth & fruit. The fruits are slightly stewed & baked. Blackberries, dark cherries, black plum, black raspberries, touch of rhubarb, cherries, strawberries. Dried florals, used leather, tobacco with ash, slight vegetal quality, anise, not too sweet black cherry licorice/cola, figs, dark earth with crushed rocks, dry stones, underbrush, understated spice and perfect acidity that drips over the palate. The length, structure, balance and finish are in perfect harmony & the finish goes on and on and on. As many times as we've been to Bordeaux, we never get tired of the drive on the D-2 through Margaux and Pauillac. Chateau Margaux & Palmer stand side by side in beautiful prodigious history to say nothing of Baron Pichon & Pichon Lalande. Every year, for my B-day, I have a great steak and an old Bordeaux. It just doesn't get any better than that. And as many of those nights I've had, B-day or not, this might have been the best. Perhaps topping or equaling the Ribcap at Bourbon Steak and the 91 Pichon Lalande. To quote Gary Westby, "it steak and claret night." 12% alcohol is so much more enjoyable than 15% plus. ❤🍷🎉🎂 — 9 years ago

with Gary

Rafael Landestoy

9.3

Loved this with the waffle, pistachio ice cream and reduced strawberry topping. — 9 years ago

with Ilida

Jenna Recupero

9.5

Because why not have a beautiful red wine on a Monday night. Paired with ribeye topped with chimichurri and baked potatoes, and a summer squash bake w/ a Parmesan Romano topping. Just what I had in the house. Decanted to help this young blend breathe. Bold, flavorful and great finish. — 9 years ago

lenny

9.3

Absolutely phenomenal!!!!
Love, love, love...
Excellent aroma. Like a big spoon of creme brulle...the only thing its missing is the crunchy flambe topping. Really smooth..
This ones a keeping. Getting a case next time — 10 years ago