Shay A

9.4

Wonderful evening at the City Club courtesy of Jeff’s hosting at the Friday group. Cellar guessing Jeff is a dangerous game as he’s the type who plans to throw curveballs! All wines served blind.

Ageless. Based on color, I immediately thought Napa but the palate had me second guessing. Some rose petal, spice and tart cherry. Cedar. This tastes so much younger than the ‘88 I opened a few months back. Wonderful wines. — 8 years ago

with Dan

Sipping Fine Wine

9.1

Domaine de Mondot belonged to Father de Seze, who had the present-day chateau built in 1745. Very much taken by the estate, Raymond Troplong purchased it in 1850 and constituted the vineyard as we know it today. A blend of 90% Merlot, 8% Cabernet Sauvignon and 2% Cabernet Franc, dark red with black fruit aromas and exotic spice. On the palate cherry and plum with oak, coffee and pepper spice. Big tannins need some time for this beauty to develop for the long term, but it's enjoyable now. — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

In every difficult vintage, anywhere, you will find producers that make exceptional wines. This 91 Palmer is such a wine. I have to thank Clyde Beffa owner of K&L Wine Merchants who has been traveling to Bordeaux for 35+ years for highly recommending two 91 Bordeaux's to me. The 91 Pichon Lalande; which he described as "heavenly." It's just the word I would have used to described it 5 or 6 years ago. Also, this 91 Palmer. He described as, "​I love it-soft and silky." I would strongly agree. You see, critics gave the 91 vintage a horrific review as a whole. Bordeaux had two frosts in April and a cold growing season. These elements didn't prevent either of these producers from making beautifully elegant 1991 wines. I have said it many times and will say it again, taste wines even in difficult vintages. You'll find value and some excellent wines. As for this 91, it's in perfect form. Excellent on it's own and even better with the ribeye. It's so elegant, smooth, beautiful, ripe and well balanced with earth & fruit. The fruits are slightly stewed & baked. Blackberries, dark cherries, black plum, black raspberries, touch of rhubarb, cherries, strawberries. Dried florals, used leather, tobacco with ash, slight vegetal quality, anise, not too sweet black cherry licorice/cola, figs, dark earth with crushed rocks, dry stones, underbrush, understated spice and perfect acidity that drips over the palate. The length, structure, balance and finish are in perfect harmony & the finish goes on and on and on. As many times as we've been to Bordeaux, we never get tired of the drive on the D-2 through Margaux and Pauillac. Chateau Margaux & Palmer stand side by side in beautiful prodigious history to say nothing of Baron Pichon & Pichon Lalande. Every year, for my B-day, I have a great steak and an old Bordeaux. It just doesn't get any better than that. And as many of those nights I've had, B-day or not, this might have been the best. Perhaps topping or equaling the Ribcap at Bourbon Steak and the 91 Pichon Lalande. To quote Gary Westby, "it steak and claret night." 12% alcohol is so much more enjoyable than 15% plus. ❤🍷🎉🎂 — 9 years ago

with Gary

Maxwell Cromwell

9.3

I've been looking for this level of perfectly balanced olive, bacon fat, ribeye blood, and field-berry fruit Syrah for over 2 years. I'd kiss the lady who brought this on the lips... if my wife wasn't here.😘 — 10 years ago

with May, Mariah and 2 others

Charlie Beatty

Buyer wineworksonline.com

9.5

Awesome experience a 1991 Caymus Special Selection. Upon opening showing good fruit in the nose. Tannins have dissipated. Thought it might be over the hill? No Way! Tried with WW staff. A gift from Dr Bill! You know who you are. Great 25 yr old bottle of Cab! Big Wow! — 10 years ago

with Anca and Filippo

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.0

Back on form for this producer, who wandered in the valley of over extraction for a couple vintages. Great, brambly Zin, though not for the oak averse. It is really nice oak, though. — 10 years ago

Jen Shatwell

9.5

Enjoyed it with friends on a rooftop in 90-degree heat. I believe other raters who suggest this is the best Rose in the world. — 11 years ago

Stephanie Rodricks

10

Cherry notes. Everyone has loves this wine. My cousin who suffers from chronic migraines was able to drink this wine without a problem. — 12 years ago

Leah InParis

9.5

A testament to a visionary winemaker surrounded by people who want to join him in living the dream. Leather and liquorice on the nose, blackberries in the mouth and a long, velvety vanilla finish. Merci, Jean-Michel Comme. — 12 years ago

Marco Barbieri

9.0

History in a Bottle who lived more than 100 years... Spectacular — 12 years ago

Sipping Fine Wine

9.0

Went to a tasting and they were featuring Chalk Hill, winery now owned by Bill Foley, of Foley Family Wines, who continues the traditions that Fred Furth, who founded CH in 1972. Had this ‘16 about a year ago. Rich deep straw color with aromas of stone and tropical fruits and citrus notes. On the palate ripe apple, sweet melon and lemon flavors with gentle vanilla toasty oak. Well balanced on lingering finish ending with oak and mineral notes. Aged well. Tasting Sample. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Is there any meal better than steak (Ribeye) and well aged Claret? This is another 1991 Bordeaux experiment of mine. 1991 was a vintage with horrible frosts and a less than favorable growing season, right? A vintage critically panned. This is my 3rd recent 91 from a good producer. And again, it didn’t disappoint. Like 97 and 07, it’s better with the right bottle age than young. Magic evolution happened in the bottle way down the road. This 91 is in great form with a fair amount of life ahead of it. On the nose; a little ripe fruit funk, wonderful dark & lighter red cassis, ripe blackberries, dark cherries, poached strawberries, plums, hues of blueberries, black raspberries, dry cranberries, vanilla, light cinnamon, rich, black turned earth, cedar, soft leather, dry stones, dry top soil, notes of dry herbs and fresh & dry red flowers. The body/palate is medium, round, ripe & still fresh. The tannins nearly completely resolved. Ripe, floral fruits of; blackberries, dark cherries, poached strawberries, plums, hues of blueberries, black raspberries, dry cranberries & half cooked rhubarb. Vanilla, light cinnamon, touch of clove & nutmeg, rich, black turned earth, cedar, soft leather, dry stones, dry crushed rocks, dry top soil, notes of dry herbs, a little band-aid and fresh & dry red flowers. The acidity drips over the palate and the long, well balanced, still structured, nice tension, good length finish lasts over a minute. Again, love & appreciate the 12.5% alcohol. What a beauty with and without the steak. Next time you’re in your fine wine retail shop and see a quality producers 91 that’s been well stored, buy it and have it with a Ribeye. Photos of; their exotic Estate, Chateau interior, newer barrel room and their vines as viewed from the front of the Chateau that are across the road. Producer notes and history...Cos d’Estournel has a long distinguished history in the St. Estephe. Louis Gaspard d’Estournel, gave his name to the estate after founding in 1811. It did not take long before Cos d’Estournel became famous with wine lovers and royalty all over the world. In those early days, Cos d’Estournel did not sell through Negociants. The owner preferred selling his wine directly to his customers. In fact, Cos d’Estournel was exported to numerous countries across the globe, with a large portion of the production being sold to India. It was that connection to India that inspired much of the unique, east Indian design we see at Cos d’Estournel today. Cos d’Estournel was one of the first Bordeaux Chateaux’s to bottle, label and sell their own wine. This practice continued until the death of Louis Gaspard d’Estournel in 1852. If you’re at the property, the statue on the bench in the front courtyard is of the founder, Louis Gaspard d’Estournel. The Estate was then purchased by an owner that sold their wines on the Place de Bordeaux using the negociant system. If the Chateau was not selling their wines through the negociant system, it would never have been included in the 1855 Classification. Imagine that! So, it turned out to be a fortuitous decision. Cos d’Estournel was sold to the Charmolue family owners of the neighboring Estate of Chateau Montrose. They continued to own the estate until 1917, when it was bought by Fernand Ginestet. This purchase was the beginning of the next major step in the development of Cos d’Estournel. Decades later, the grandchildren of Fernand Ginestet, Jean-Marie Prats, Yves Prats and Bruno Prats took over ownership and management of Cos d’Estournel. In 1995, Bruno Prats sold the property to the Merlaut family, owners of the Taillan Group. The next era in the development of Cos d’Estournel took place in 2000, when Cos d’Estournel was bought by the industrious and wealthy Michel Reybier, who earned his fortune in the food industry. Michel Reybier hired the son of Bruno Prats, Jean-Guillaume Prats to manage Cos d’Estournel. Things further improved with the efforts of Jean-Guillaume Prats who helped design the most modern wine making at that time. A complete renovation of Cos d’Estournel took place in not only the wine making facilities and cellars, but in parts of the Chateau as well. While the wine making facilities are completely modern with their 100% gravity design, the outward appearance retained the original design and feeling that has always been a part of Cos d’Estournel. On October 15, 2012, Jean Guillaume Prats announced he was leaving Cos d’Estournel to join LVMH (Pichon Baron). Jean Guillaume Prats was replaced by Aymeric de Gironde. Following the departure of Aymeric de Gironde in 2017, the owner, Michel Reybier took over managing the Estate. What makes the remodel special is that the cellars of Cos d’Estournel are entirely operated by gravity. There are no pumps of any kind to force the wine. The purpose is to allow a gentleness to the wine and improve its purity and allow for the expression of their terroir. It set a new benchmark for cellars not only in the Left Bank, but in all of Bordeaux. Perhaps, the most inventive part of the cellars is the four 100 hectoliter lift tanks or wine elevators that replace the pumps used in the traditional pumping over and the racking off processes, which introduce air and often destabilize the marc. From the moment the grapes arrive, everything travels by the flow of gravity. Jean Guillaume Prats called this process a “pumpless pump over.” The 91 hectare vineyard of Cos d’Estournel is planted to 65% Cabernet Sauvignon, 33% Merlot, 1% Cabernet Franc and 1% Petit Verdot. The vineyard is located extremely close to the border between Pauillac and Saint Estephe at the southern tip of the Saint Estephe. The Estate has very old Merlot vines as well, which date back more than 100 years. Part of the terroir is situated on the hill of Cos, which is at a high elevation for the Medoc at 20 meters. They also make a second wine called Pagodes de Cos. This is a great wine to buy in very good vintages. Especially, if your budget prohibits you from purchasing their first wine. — 9 years ago

Christopher Friend

9.0

2006 in 2016. Who knew for Gamay! Just got better and better. — 10 years ago

Chris Luke

9.3

Cooler vintage character. Nice complexity for a top flight producer. Thinking of my good buddy who gave this to me. — 10 years ago

Matt Sterr

9.0

Tastes like a CDR. Black pepper aplenty. — 11 years ago

Wanda Leis

9.1

So smooth with a great bbq steak!
— 11 years ago

Ernesto Romero

9.0

Very sweet fruit taste... Sure to please anybody who tries it — 12 years ago

Clare Butcher

9.5

Stunning but there is always one guest who decided to mix it with amaretto! Sacrilege. — 12 years ago

Eddy Mendez

10

Pretty darn good showing with tons of dark cab goodness and and nice structure early on but as it warmed from cellar temperature and opened the richness of the fruit started to outweigh the acidity and tannin structure. I guess it's a matter of what you want from a Cabernet. The 'Old World' Brother In Law and the rest of his loyal crew who value smoothness over all else thought it was "like buttah". I had to side with the spacewrangler. While this wine was not over the top or over extracted it left me wanting more structure. — 14 years ago

Colin jones

9.5

Out of magnum, fruit still winning, tannin persistent, beautifully spicy finish. ‘07 Napa Cabs are drinking beautifully for those who like adolescent wines. Phenomenal vintage, excellent wine making, young for my tastes but fruit seeks can absolutely drink now. — 8 years ago

Stephen Patterson

9.5

I can’t imagine it being any better, other than letting it age for another few years. High alcohol will help it carry through. The very best of Staggs Leap in Cabernet Sauvignon. This was a very special Cab. With an explosion of balanced fruit and minerality. It changed in the glass after 20 odd minutes. Super smooth and still drinking young. Those who wait a bit longer will be rewarded. — 8 years ago

Karen Larson

9.2

Deep fruit flavored. My friend who is not a Pinot Lover tried this wine and thought it was amazing! Said it did not taste like a Pinot. — 9 years ago

with Craig

Sipping Fine Wine

8.9

Established in 1861 as the first winery in the Napa Valley by Prussian-born Charles Krug. Today the winery remains under the stewardship of the Peter Mondavi Sr Family, who purchased the historic winery in 1943. A blend of 90% Cabernet Sauvignon, 9% Petit Verdot, 1% Merlot, dark red with ripe dark berry scents and sweet spice. On the palate sweet blackberry and cherry flavors with leather and cacao notes. Firm tannins are a bit tight but opened up by the time the bottle was empty. — 9 years ago

Robert Cunningham

Wine Educator DeVinimus, Wine Workshop

9.6

Tightly wound. Closed. Needing 4 to 6 hours of air for the tannins to yield, but that would still not release the complex depth this wine holds for those who allow it to mature for another 20 years. — 10 years ago

Shochuman

9.2

I drank this wine with a sushi chef who was awarded #1 sushi in USA in a contest in NY. Since then, he moved his sushi restaurant to Honolulu (lucky Hawaii). We drank Camus with Tomahawk ribeye at Ruth Chris Steak House. Wow! — 10 years ago

Greg Koslosky

9.6

Who says Cristal can't age! — 10 years ago

Kareem Burke

9.2

Wth my guys. Who I love. Missing Darren and Darien. — 10 years ago

Tim Herrmann

9.7

With a 2" depressed cork and questionable fill, we were all hesitant with our expectations, to say the least. Let me be clear: this wine was beautiful. Such an experience to taste a 61 year old wine that still has life in it. Liquid music, poetry you can taste, or whatever artistic production you want to draw upon, this wine was as captivating as a live performance. This was light garnet in color without any brown, with open aromas of soy sauce, cranberry jam, truffle, potting soil, dried prune, green tea, and black coffee, the wine's structure said Here, let me show you these flavors, like a welcoming dinner party host who isn't over-trodden about anything that just puts you at ease. Wines like this are art in a bottle. — 10 years ago

with Rajiv

Jason Cooper

10

Maybe not the most most appropriate wine/food pairing but who cares?!?! — 12 years ago

with David and Michele

Eric Gardner

9.7

Who doesn't like the intro Produttori? The 2007, if you can find it, is the bomb. It's jacked up with with riserva juice that didn't make the cut. — 13 years ago