Jay Kline

9.3

Presented double-blind at dinner. The wine pours a deep garnet with a near opaque core and a slightly orange rim with considerable variation; medium viscosity with moderate staining of the tears and some fine sediment. On the nose, the wine is vinous with notes of ripe and desiccated fruit: black currants, blackberries, plum, pipe tobacco, capsicum, pencil shavings, a touch leather, organic earth and a mix of dried herbs and some fine warm spices. On the palate, the wine is dry with medium tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. Really tasty stuff.

Initial conclusions: this is an old wine, likely 30-40 years old. That being said, it’s still very distinguishable as it’s showing varietal characteristics. This could be Cabernet Sauvignon (or a blend thereof), Cabernet Franc (or a blend thereof), or Merlot (or a blend thereof). I can see this being Napa because the fruit is still showing some generosity. But there’s a lot of non-fruits there too. Regardless, this was giving Left Bank vibes so I could also see this being Bordeaux from a great vintage like 1982. And that’s my call, Cabernet Sauvignon-blend from France, Bordeaux, Saint-Estèphe, from a classified growth like Calon-Ségur. Shucks. But I’m not mad about my choice! Old Opus One’s are tricky to differentiate. Drinking very well right now but this will live well past 2035. — 8 days ago

Jay Kline

9.2

Presented to me double-blind. The wine pours a dull purple/garnet color with a translucent core and significant rim variation, moving towards a rust color. The wine has medium viscosity with light staining of the tears and signs of sediment. On the nose, the wine is vinous with notes of cassis, dried blackberries, dried red and purple flowers, old leather bound books, tobacco, a touch of menthol, some earth, old wood and a sprinkle of warm spices. On the palate, the wine is dry with medium tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. Super high quality but a touch thin.

Initial conclusions: Due to the observable characteristics of color, rim variation, sediment, smell and flavor, I think this wine has significant age; 30+ years. However, this is still very alive and showing more than enough markers to give an indication of place. Subsequently, this could be a Cabernet-based blend or a Tempranillo-based blend from the United States, France, or Spain. For me, I’m getting new French oak vibes instead of American so I’m eliminating Spain. I also think this leans more towards its fruit than its structure and since this comes across a little on the thin side, I’m going to say this comes from a tougher vintage. My final conclusion is this is a Cabernet Sauvignon-based blend from the USA, Napa, 1981. Wow! This showed really well.

It never ceases to amaze me how analogous the 1981 vintage was in both Napa and Bordeaux. I find it equally amazing how well that vintage has held up; particularly when considering its poor reputation, mostly based on the prevailing thought at the time. From my perspective, well stored examples are not going to fall off of a cliff but I would drink now through 2031. — 8 months ago

Mackenzie Svee

9.6

complex aromas of crisp yellow orchard fruit, confit citrus, frangipane, walnuts, dried white flowers and subtle hints of iodine, Bollinger’s 2014 Brut La Grande Annee is medium to full-bodied, pillowy and vinous, with an elegantly fleshy core of fruit that’s underpinned by racy acids and complemented by a pretty pinpoint mousse. Concluding with a long, chalky finish — 2 years ago

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9.6

The 2016 La Conseillante is a benchmark wine for the estate, perhaps the first where winemaker Marielle Cazaux really made her mark. It has a divine bouquet that halts you in your tracks with its purity. Almost Burgundian in style, black fruit intermixes with blue, just a background scent of incense - less vanillary than before. The palate is marked by svelte tannins, cashmere in texture with just a trace of white pepper. The finish has a welcome sense of edginess with hints of graphite on the aftertaste. It's just the opening chapter in what will be an awesome Pomerol. Tasted from an ex-château bottle at the Icons of Bordeaux dinner at Legacy Records in New York. (Neal Martin, Vinous, May 2024)
— 2 years ago

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9.5

The 2008 Cheval Blanc is one of the go-to wines of the vintage. Now at 15 years old, it has retained the energy and focus it displayed from the outset: black fruit, crushed stone, wilted violet petals and touches of forest floor cohere wonderfully in the glass. The Cabernet here is more expressive. The palate has a slight chewiness on the entry, but it "relaxes" in the glass. It shows off its delicate lattice of tannins and perhaps a bit more backbone than I have observed on previous bottles. It's very intense on the finish where, as before, the Cabernet Franc takes charge. Superb. Keep it another three to four years if you can. Tasted at the Lia's Wings/book dinner at Medlar restaurant. (Neal Martin, Vinous, December 2023)
— 3 years ago

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9.2

One encounter with an ex-château bottle suggested that the 1966 Lynch-Bages is not to be overlooked. Deep in color, it has a tempting nose that unfolds gradually in the glass, graphite and cedar commingling with crushed stone and red fruit. The palate is medium-bodied with a firm entry, very cedary with touches of desiccated orange peel. It's a bit conservative on the finish, though that is a leitmotif of the 1966 vintage. Well-preserved bottles should still be giving pleasure. Tasted at the Lynch Bages vertical. (Neal Martin, Vinous, July 2023) — 3 years ago

Jay Kline

9.6

Presented to me double-blind at Tasting Group. The wine pours a deep garnet/purple with an opaque core and some moderate rim variation; medium viscosity with moderate staining of the tears and some signs of sediment. On the nose, the wine is vinous with beautiful notes of ripe and slightly dried black and blue fruits: dark brambles, plum, fig, purple flowers, leather ball glove, something spicy and green that has me debating between rotundone or pyrazines (but which?), rocky earth and fine baking warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Alcohol is medium. Confirming the notes from the nose. The finish is long. What a beautifully made wine.

Initial conclusions: this could be Cabernet Sauvignon (or a blend with associated Bordeaux varieties), Cabernet Franc, Merlot (blended with associated Bordeaux varieties) or Syrah from France, the US or Australia. This is older; probably 20+ years of age based on the secondary characteristics or dried fruit and old leather. While the fruit plays a starring role here, the alcohol seems almost modest so I can’t place this in Australia or the US. The problem I’m having, are there pyrazines or rotundone? I don’t get a lot of black pepper or animale, or olive for that matter…so I’m leaning towards this being Bordeaux. Final conclusion: this is a Cabernet Sauvignon-based wine with a blend of Bordeaux varieties, from France, Bordeaux, Pulliac, from a classified growth, 2004. Whoa!!! 2005 Clape?! What a treat! I feel like I should have nailed this wine. Alas…I still have to get better at differentiating between pyrazines and rotundone with age. Drink now with a decant, through 2045+ — 2 months ago

Jay Kline

9.6

Double decanted the night before. The 1998 pours a deep garnet purple with a opaque core; medium viscosity with moderate staining of the tears. On the nose, the wine is vinous and imbued with an incredible perfume of ripe black cherry, black plum, purple flowers, pipe tobacco, cocoa, a mix of organic and inorganic earth, and fine warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long. This is a wine in its prime and it’s a beauty. Drink now with some time for it to breathe before service and this should drink well through 2048. — 8 months ago

Jay Kline

9.3

Presented to me, double-blind. The wine pours a deep garnet color with an opaque core; medium viscosity with moderate staining of the tears, and some signs of light sediment. On the nose, the wine is vinous with a mix of ripe and desiccated, mostly dark fruits: cassis, black cherry, plum, mixed brambles, old leather, pipe tobacco, pencil shavings, and fine baking spices. On the palate, the wine is dry with medium+ tannin (that is mostly integrated) and medium+ acid. Confirming the notes from the nose. The finish is long.

Initial conclusions: this could be a Cabernet-based Bordeaux blend, Tempranillo (or based blend) or Grenache-based blend from France, Spain or the United States. I feel like this leans more towards its fruit than its structure, even though it is a fairly well balanced wine in both regards. As a result, I am calling this a Cabernet-based Bordeaux blend from the United States, California, Napa Valley, Howell Mountain from a producer like Dunn, 2006. Shiiiiiit. To be honest, I’m not terribly surprised since this is Cos and from a warm vintage no less. Drinking well now and should through 2050+. — 8 months ago

Jay Kline

9.3

Double decanted two nights before service. The 2006 pours a deep, slightly hazy garnet color with a near opaque core; medium+ viscosity with light staining of the tears. On the nose, the wine is vinous with a mix of desiccated fruit and funky umami notes: bruised and desiccated strawberry, red rope licorice, nori, Cherry Dr. Pepper, cracked black pepper and leather. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is forever long and saline; it just hangs around forever. Initially, this came across as bit backward but it really gained power and character the more time it spent in the glass. Drink now with patience and through 2036. — 2 years ago

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9.7

The 2006 Vintage is a rich, opulent Champagne. Passion fruit, apricot, tangerine peel and spice all show the signs of a warm, radiant year. All the elements are so well balanced. The 2006 is an especially opulent Krug endowed with fabulous balance and tons of class. Warm weather during the summer yielded an extroverted Champagne that is already quite delicious. There was some disease pressure in August, but favorable weather in September helped stave that off. The rich, dense style of the 2006 stands in sharp contrast to the 2004 and 2008 in this tasting. Disgorged: Spring 2019. Krug ID: 219022. (Antonio Galloni, Vinous, March 2024)
— 2 years ago

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9.6

The 2019 Barolo is a potent, layered wine, within the super-classic style that is the house signature. Dark cherry, plum, spice, leather, licorice and menthol add to an impression of brooding intensity. There's real weight and substance here that needs time to emerge. Dried herbs, sage, mint, tobacco and cedar linger on the vibrant, tense finish. (Antonio Galloni, Vinous, January 2024)
— 3 years ago

Jay Kline

9.3

From magnum. No formal notes. The fill was top-shoulder. Underneath the capsule, the top of the cork looked nasty which I wiped down as best I could. About four hours before service, using a Durand (which is almost essential with old bottles) I was able to pull the cork completely intact and decant for sediment. The cork was completely saturated but appeared to have done its job! At this stage in its life, the 1990 Chateau Mouton Rothschild pours a garnet color but it doesn’t appear particularly tired and the nose supports that. While it’s certainly a vinous wine, there is a lot to like: a mix of red and black cassis, rip and desiccated cherries, tobacco leaf, cedar box, old leather, damp earth, some mushrooms and baking spices. The structure is still sound and while the tannins have integrated and the acid is keeping this very much alive. In fact, this seemed to brighten with air and almost get a second wind! As I find with all great Bordeaux wines once they enter this stage, they seem to live forever. This was a lovely pairing with a Prime, Niman Ranch porterhouse served with corn, squash and porcini. This is squarely in the “drink now” window, not that it will be falling off a cliff anytime soon. Decant for sediment and enjoy through 2030+ — 3 years ago

Jay Kline

9.3

Popped and poured; enjoyed over the course of several hours. The 1998 pours a deep garnet/purple with an opaque core; medium viscosity with moderate staining of the tears and some sediment. On the nose, the wine is vinous with positively charming notes of plum, brambles, grilled Poblano pepper, pipe tobacco, dried mixed flowers, a mix of organic and inorganic earth, fine wood and baking spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and savory. This is about as traditional as it gets and was simply brilliant tonight. Squarely in the zone. Drink now through 2038+. — 3 months ago

Jay Kline

9.3

Poured into a decanter about an hour prior to service. The 1983 pours a deep, slightly hazy garnet color with a near opaque core; medium viscosity with moderate staining of the tears. On the nose, the wine is vinous with notes of ripe and desiccated dark cherry, blackberry, dried purple flowers, Poblano pepper, coffee, beef roast, earth and warm spices. On the palate, the wine is dry with medium tannin (integrated) and medium+ acid. Confirming the notes from the nose. The finish is medium+. This bottle of the 1983 was absolutely singing tonight and I found it to be a lovely pairing with braised pheasant. Drink now through 2033+. — 5 months ago

Shay A

9.5

My contribution for a large, annual BYO champagne dinner. While this was a standout, others were: La Closerie LC20, ‘07 Cristal rosé en mag, ‘19 Westborn BdB

This vintage had 20% addition of red wine.

The notes below about bottle variation is exactly what was experienced this evening. A friend also brought the ‘06 Dom Rosé but there was a clear difference between the two. Whereas my bottle was deep, rich and an interplay of florals, juicy red fruits, fleshy peach and strawberry shortbread cookies, his seemed like a slightly less vibrant (not off putting) and more muted version (maybe low trace TCA?). The significant portion of red wine in this vintage has provided great structure at nearly age 20, and not as evolved as the regular 2006 Dom (more vinous than the creamy ‘07 Cristal rosé).

If I had another, I’d open it in the next year or two for this same profile but wouldn’t be worried about holding another 5+. — 8 months ago

Jay Kline

9.4

Poured into a decanter about 30min prior to service and enjoyed over the course of several hours. This bottle of the 1985 was more recently acquired from the chateau and in pristine condition. The wine pours a deep garnet color with a near opaque core; medium viscosity with moderate staining of the tears. On the nose, the wine is vinous with notes of ripe and desiccated dark and red fruits: black currants, mixed brambles, tobacco, pencil shavings, some dried purple flowers, some green bell pepper, mushrooms, leather, some ferrous earth and gentle warm spices. On the palate, the wine is dry with medium+ tannin (integrated) and medium+ acid. Confirming the notes from the nose. The finish is long and slightly savory. Elegant and beautiful this was such a fun and rewarding wine to follow as the hours rolled by. A very strong showing at 40 years young and not slowing down soon. Drink now through 2040. — 2 years ago

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9.3

The 2004 Vieux Château Certan was picked starting September 20. This is a little fuller on the nose compared to the 2002, with more fruit concentration, red plum and raspberry, wilted rose petals and a touch of thyme. This is very endearing and open, yet there is vigor. The palate is well-balanced with finely chiseled tannins. While not the most complex vintages of this decade, it is very well-balanced with a fine bead of acidity, lightly spiced with a dash of cracked black pepper on the finish. I have admired this Pomerol since first tasting it from barrel, and I still do. Drink now or over the next 12 to 15 years. Tasted at the VCC vertical in Etikhove, Belgium. (Neal Martin, Vinous, July 2024)
— 2 years ago

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9.7

The 2009 Léoville Las Cases is poured blind and just soars in the glass. What stunned me was the tension and precision on the nose, tropes that I do not find with many Left Bank wines in this vintage. It has fabulous mineralité with that crushed stone element more pronounced than ever. The palate has beguiling symmetry, perfectly poised with a peacock's tail on the finish. Just a fabulous Saint-Julien. Tasted at the Bordeaux versus Stellenbosch dinner in South Africa. (Neal Martin, Vinous, December 2023)
— 3 years ago

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9.2

The 1970 Palmer is a vintage that I have tasted on several occasions, although recently, I have encountered some variation, including a rather rum example in 2015. The most recent example has an attractive tobacco-infused nose, perhaps more akin to a Saint-Julien than a Margaux. The palate is medium-bodied with a firm backbone, a slight dryness around the edges and fine salinity with lightly-spiced cedar and tobacco notes on the finish. This is a solid 1970 Margaux, though I would not keep it long-term. (Neal Martin, Vinous, August 2023)
— 3 years ago