Tastes beyond its Year. Reminiscent of an Italian, reminds me of Pinot noir. But unique and something special — 9 years ago
Soft lovely easy to drink — 10 years ago
Wow! More like a Jura wine, tastes similar to ploussard. — 11 years ago
cherry, stem, sage, coffee,thyme — 11 years ago
Notes: ripe cherry, some strawberry, chocolate? Tiny bit of tobacco — 12 years ago
2012. Unusual yellowed color; unique leesy nose and taste. Lemon curd? Creamy, great with Dungeness crab. — 12 years ago
2012 Gerard Raphet Morey Saint Denis. Super young but showing promise — 12 years ago
Quite unique and compelling. I appreciate the complexity and density that Antica Terra achieves without being overbearing or over the top. — 9 years ago
Unique wine. worthy of serious foods. — 9 years ago
We often read discussions of wines that deserve more respect than they are designated. Villages that drink like premier crus; premieres that aspire to be GC's. in this case, we have a "lowly" villages lieu-dit surrounded on 3 sides by great Gevrey GC climats. Such a sweet spot of intense savory fruit at a price point that blows your mind. Thoroughly impressed with the pedigree of this wine, and the visceral edginess that Gerard Raphet imparts here. Spicy, fresh acidity, vibrant mesmerizing tannin, ripe cherry, earthy to the core. Soooo Burgundian! Enjoyable now (with a brilliant succulent Mahi-mahi), but will be so much more incredible in the mid-2020's. — 9 years ago
Rocky Grenache. Very reductive. Took 45 minutes to blow off, but afterward had great red fruit and violet aromatics. Tannin has integrated well, but probably doesn't have much life left from here. A little dusty. — 10 years ago
2012 - HT to @Lyle Fass for bringing these in. So light in color it was almost a rose. Pine needles and resin on the nose. Nice medium plus body. Delicious and unique! — 11 years ago
This was like a really nice white Burgundy trapped in a Champagne's body. Or maybe it was the other way around. I don't know which but this blew my fragile oenological eggshell mind. By far the best Champagne I have ever had and by far the most unique. We drank this out of both flutes and red wine glasses to compare and contrast since it is very much atypical of Champagne. Next time I will drink the whole bottle as we drank only half of this one. Worth every penny. — 12 years ago

One of the rarest and most unique wine in the world, DOC Colares - ungrafted vines planted on the characteristic sandy soils from this region, happy to drink history - this 1931 red kept a great freshness (even better than 1969) , a very nice aged wine, and amazing price, I'm a fan of Colares 😃 — 12 years ago
#BurgundyWeek Yum...very young, but so delicious now. — 12 years ago
Unique and austere, has a waxy, honeyed, dried apricot, feral quality. — 9 years ago
20 November 2016. The Ten Bells, New York, NY. — 10 years ago
Pineapple, baked banana, golden raisin, cognac, ginger and lemon grass. Unique. — 10 years ago
Great minerality, spice, cherry. Good acid — 11 years ago
Amazing at 15 years old. Dark and earthy yet bright sweet and tannins. — 11 years ago
One of the most unique reds I've ever had. Sicilian and aged in clay vats, acidity is an understatement. However, it's balanced and produces brilliant tartness. Drinking this now is like me at age 6 eating sweet tarts — 12 years ago
2012 vintage. Funky nose, but fruit is bright with amazing mouthfeel. Total steal. — 12 years ago
Unique full bodied Sauv Blanc ... Sweeter but full flavour — 12 years ago
Ryan Vento
Tonight’s wine club gathering was extra special due to the fact that each selection put forward for tasting had a unique and special story behind it; each wine had a “near and dear” element to it that made tasting it all the more enjoyable while the stories surrounding them were told.
This selection and vintage holds special meaning for me. The memories associated with it are truly sweet. So elegant and beautiful; once the funk blew off after about an hour in the decanter the true nature of the wine blossomed. Savory notes of molasses, plum, and fig married with the cool, intoxicating aromas of eucalyptus and mint laced in dark, sweet, dusty fruits. So delicious. I’m thankful I have a few more of these in the cellar. — 9 years ago