Gilles de Chambure

Master Sommelier & Educator

9.7

In mag by the glass a ( special re release by charlie Hours for Willis wine bar — 5 months ago

Makoto Someya

9.0

Unexpectedly sweet, cherry, plum and raspberry. Must wait for 2 hours. Then, show up the its taste. Wood, chestnut, minerals, spices. 2010 @3080, domaine - , 230110-230317 — a year ago

Jeffro Beaudeen

9.4

Holey Shinoley Batbrain another amazing save! figured I'd be dumping this one along with its brethren on the shelf into my fine wine vinegar barrel but instead someone slipped in at some point and replaced the contents with a fine premier cru burgundy . . Reminiscent of a Mid90s Charles Dugat Gevrey Clos St Jacques . . and is drinking like an a-point seven year old instead of it's 26 current years of age . . slight and bring out the rim; solid plum and some Asian spice notes, evolved secondary and some tertiary notes, tinge of barnyard that helps a pair with the 36 hours sous vide braised then flash fried elk tongue I am pairing it with . .  perfect balance of fruit and acidity, long long long lingering finish -- what a fabulous surprise . . I would've been delighted had it been that vinetard designated premier crew burgundy at a couple hundred bucks, but to open some thing like this for probably eight dollars and change when I bought it makes the smile slightly broader. Happy I have more 😁🍷 — 3 years ago

Scott@Mister A’s-San Diego

9.5

2017 vintage. @ Mister A’s Restaurant, San Diego-Les Caves de St. Charles CDP dinner. Initially, an absolute ballbuster. Massive tannins with a modicum of velveteen fruit at the end of a long tunnel. After two hours? Surprise! Change partners and the nearsome, fearsome tanninfest coalesced into the velveteen fruitfest. Remarkable concentration, tho, from start to finish over the course of the dinner. Best newer-vintage CDP, out of roughly 200, that I’ve had in the last two years. Just a remarkable chameleon. Supposedly 50/50 Grenache/Syrah. Worth the hunt. 11.16.23. — 5 months ago

Thomas Lengyel

8.9

$27 Big nose. Notes of blackberry, black currant, boysenberry, eucalyptus, and baking spice. Medium body. Dry. Before decanting, high acid, high tannins, and medium alcohol with a sour finish. Notes of blackberry, baking spice and cherry on the palate. After decanting for about 2 hours this wine opened up significantly. The acid and tannins mellowed out and I really began to enjoy it. This wine became medium alcohol, medium acid and medium plus tannins. In other words, decant and enjoy. — 2 years ago

Alexandre Pagliano

9.0

This was a recommendation of the sommelier in Paris for an after meal wine. She was so right, the wine is fresh, balanced, elegant, rich but dry, and with good length. Really good and interesting stuff. — 3 years ago

with Adriana

Willie Carter

9.3

This was too much fun. 20 plus years old but still as fresh as a daisy. Or close enough to it at least.

Dark purple with just a bit of rust at the edges. Initially pretty closed in but when it opens it it blossoms. Mushrooms and earth with some cedar and herbs. There’s funk, glorious funk shining here. It doesn’t take dominance but it is rather lovely.

After decanting for a number of hours this is finally ready to enjoy. And what is this exactly? It’s perfectly fine, budget friendly Burgundy that over delivers. There’s a good core of fruit here with wild strawberries and stewed plums. Cloves, dirt, and cranberry juice. The finish is long with muted spice. A real joy to taste.
— 9 months ago

Makoto Someya

8.9

It has slight chocolate nuance. Acidic and Spiciness. Mid body. Elegant. A bit greenish amid. Its smoothness can be enjoyed 3 hours later. 2015 @1680, Kping -, 211020-211105 — 3 years ago

Brandon Boesch

9.4

Earth, woods, cigar box, pepper, currants, plums, a hint of berry jam. Outstanding! Had about 4 hours of air before drinking. — 3 years ago

Byron Hewett

9.0

Needed 2 hours of air for the funk to blow off. After that, pretty solid. — 3 years ago