Lucy Tang

10

Topping off 2016. Delicious light — 9 years ago

Rafael Landestoy

9.3

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

with Ilida

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

Jono Riehlman

9.0

Nice blackberry aromas, fairly oxidative and a touch of VA. Seems like a longer period between topping and it has added a nice micro oxidation to softens the tannins so... — 10 years ago

Craig Haarmeyer

9.1

Acid, California bay laurel, cinnamon, honey. This one went 19 months in barrel, no topping. — 10 years ago

with Hans

Peter French

9.0

Barrel fermented (neutral) for 10 months. Deliciously full bodied with subtle citrus aromas and lots of acidity on the palate. Tastes like a key lime without the meringue topping. — 11 years ago

with Joseph

Brad Silicani

9.6

Savory brownie with a blackberry compote topping, Rich but quick to finish, savory lingers but the full finish isn't quite there — 11 years ago

with Karly

Daphne Tree

10

Full bodied. Great for topping off a meal — 11 years ago

Garrett Pierce

Sales Kermit Lynch Wine Merchant

9.1

Just bottled after almost 9 years in barrel without topping. The most sherry-like wine I've had without adding any distillate. Harvested with high sugars but very light and extremely savory. — 12 years ago

Carolyn Pursell

9.6

Got a bottle at the ranch before seeing white Christmas. So good with my filet with truffle butter topping! — 12 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

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

Chris Plance

9.2

Dark, full, sexy. Requires food. Consumed with a ribeye and raw egg yolks as a topping --it held up and had presence throughout — 10 years ago

Christanna Honer

9.1

Holy botrytis! This thing reeks of noble rot--practically dripping with ooey gooeyness- candied lemon peel, bruleed grapefruit, grandma's ambrosia salad (Midwestern family, sorry!)- there's definitely some wet mossy earth in the background. Palate is medium sweet and richly savory-flavored, almost like a saffron syrup, or perhaps a passion fruit Creme brulee with an almond topping. Needs some foie or stinky ass blue — 11 years ago

with Adam

Steve Unwin

9.3

Truly sent from the underworld. Light doesn't actually penetrate it. Syrupy sweet, coffee/chocolate notes like someone boiled down a stout into a dessert topping followed by aggressive bitter hops. The 17% abv is masked nicely until it gnaws away at your esophagus a few seconds later. — 11 years ago

Ryan Watson

8.9

I'm partial to Spanish wines and this is no exception. It can stand alone as a solid Tempranillo or it an be (as I discovered last night) the rich topping on a very refreshing mixed drink. — 11 years ago

Lindsey Cohen

9.5

Infused w dark chocolate. Wonderful w cheesecake w strawberry topping — 12 years ago

Liz Hale

9.8

Lean, mineral...oxidized...yeast cap in barrel- intentional evaporation (no topping off) so geeky and so yummy. — 12 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

Sasha Agapov

9.7

Textbook Corton in its best shape. I am genuinely surprised by this bottle — Bouchard overdelivered and jumped higher than usual, especially given a messed up 2011 with drought and hail — fantastic rustic, bloody iron ethereal nose, full of eucalyptus, ripe red fruit, menthol and richer fresh flowers, pure joy to just swirl and enjoy the aromas. Gorgeous deep ruby color, tea rims and minor legs on the bowl. Lively tannins, very playful and fun, topping gorgeous palate of young cherry, mint, dry strawberries, some pretty oak and very earthy overall tones. Very much in love with this, especially since the expectations were low — I got this bottle as a last minute grab at CDG Duty free. Yes and yes. — 10 years ago

Angelo Rosati

9.1

Great with pizza and cherry pepper topping — 11 years ago

Anna Tyack

9.0

Jura feeling in Cali... Beauty!!! | Chardonnay aged for 2 years in non ouillée barrels (no topping) | From dry-farmed Chuy vineyard planted in the 70s | 2010 The Scholium Project Chuy Chard Nelligan Road Ranch — 11 years ago

Jul Winetante

9.4

It's the flagship wine of Rivetto family. Elegant and noble one. Smooth, velvet, quite friendly tannins, deep flavor, aroma reveals all kinds of berry tones with black cherry topping, it gives soft chocolate in a long aftertaste. It is so nice, but we can wait a couple of years, it will only get better.) — 11 years ago

Bill Belanger

9.6

If you order wine with your pie at Pizzeria Mozza, this is the one. Dark purple, but light in texture. Let it breathe until the pizza arrives, then enjoy how it amplifies any topping that the restaurant is serving. A knockout! — 11 years ago

Ann Sells

9.7

So good! Taste like ice cream topping! — 12 years ago

Cara Strong

10

Had at dinner with Nat and Kevin. steak with feta topping — 13 years ago