Ed Chang

9.4

After a couple hours began to open up. Chateauneuf-du-pape is becoming a fav in this house 2012 vintage. — 10 years ago

Jeffrey Lew

9.7

From 83 MGX to this monster. Perfect bottle, perfect cork. This is still an infant. Tobacco smoke, and spice this kept adding weight as it opened up. What a amazing wine and dare I say young. Last bottle I had was more floral this was more primal , both awesome. While the 89 has more finesse this is all torque. Leave alone for another few years or give it a real decant. Amazing. — 10 years ago

Peter Mansell

9.6

In magnum. Took a while to open up but outstanding — 12 years ago

Michelle

9.5

On the lighter side for a cab. Delicious cola, smoke, juicy. Drank 2011 vintage in 2015 — 10 years ago

N M

9.2

Needed about 2.5 hours in decanter to open up. Could use more time in bottle. A classic big, bold, chewy California Cab. — 10 years ago

Ted Armbrecht

9.6

1983 vintage. Wasn't sure what to expect and was thoroughly surprised and taken with how well this was drinking. Aromas of mushroom and graphite. Plenty of fruit still here with good tannic grip. Held up in the glass to the last drop! — 11 years ago

Jennifer Bingham

9.0

In the decanter...starting to open up nicely! — 13 years ago

Jeroen Koenen

9.1

3 hrs in the decanter. Pencil shavings, earth, leather, cool cassis notes. Medium body, good freshness, the initial poopy notes dissipate slowly. Rustic tannines, classically built, very good.
Happy b-day, L.
Even better on day 3!! Saved half a bottle in the fridge. Tannines have softened, fruit is more prominent and darker in aspect. Up 1 point. — 10 years ago

James Hart

9.5

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

Darren Delmore

10

Where do I even begin? I was the winemaker's assistant this vintage for a very stressed and haunted man. David Hirsch didn't believe in air pumps then, and the press that was installed at the winery wasn't quite high enough to press into barrel with Gravity.... So I can honestly claim that I punched down every lot everyday every time, and I hand bucketed every drop of wine in paint buckets out of the press and up into barrel. Still I never got a bottle of the stuff until I bought it recently for 35 off Benchmark. As dangerous and chaotic of a harvest gig it was, the wine now sure tastes worth all the hellfire. — 11 years ago