Stephen Redenbaugh

9.9

As close to perfection as can be..,, smooth, silken, 2-minute finish. Nose of ripe, preserved, wrinkled apples…complete, complex, hints of baking spices, lighter than anticipated, but packing that 80 proof wallop. I anticipate most of bottle will grace a cool winter evening in front of the fire for 2 couples! — 3 years ago

CMalcolm

9.1

Great sweet white, reminds me of Riesling. Love this in the winter. — 7 years ago

John Hannah

9.4

Very strong dark fruits hit very fast and drop quickly. Low tannin. Mild finish. Very drinkable. — 7 years ago

Andy Hock

8.9

Baked pear and hazelnut. Honey and lean acidity on the finish. Wonderful with cheese plate and flatbread snacks. Yay Tasmania -- neat expression of cool climate PG. — 7 years ago

Jeremy Pollard

9.2

Delicious. Medium bodied with a muted nose of soft red and black fruit then a bright palate with raspberry, plum, dusty cocoa and white pepper. A little alcohol warmth on the finish but it’s not distracting (particularly on this winter evening). Persistent acid and tannins that promise a long future ahead. — 8 years ago

with Sam

Michael Piaker

9.3

13 June 2017. The Ten Bells, New York, NY. — 9 years ago

Matt Waring

8.9

Terrific southern Rhone wine, with dark fruit weighted toward the finish and a lovely mouthfeel to it. One for winter and another great find from Wine Traditions. — 10 years ago

with Christine

Daniel Bloom

9.5

A wow! Wine. Briny, salty, sea filled,
N: Old Boats, salt, citrus, vanilla, yeast, straw, pungency! Dried caramel.
P: Such a blast ! Dried seaweed, brine, orange peel, vanilla in the background.
Mouth completely engaged.
An 8 yr old manzanilla drawn(saca) in the winter of 2020.
— 4 years ago

Paul T, Missing My Beautiful Wife 24/7

9.0

3 liter,
It was either water or Rose’ for the week, I’ve had this in the fridge for a couple years now. Time to move it out of the way for winter covid storage. — 6 years ago

John Forrestal

9.4

I will give a 9.4 for Vermont. — 7 years ago

with Luke

Jenna Holcombe

10

So delicious. Naturally sparkling, crisp. — 8 years ago

Kathryn

10

Love this wine! Perfect for the holidays or a cozy winter night — 8 years ago

K S

9.5

Grand Opening Wine Tasting w/Lark @ Molly's Rockford Dec 6, 2017....
Better than any other Barefoot! — 9 years ago

Karen Ulrich

8.9

Biscuit nose . Orange marmalade. Perfect mouse, creamy. Long fruit finish. Apricot. Slightly oxidized. Bright yellow color. Acid gives way to bitter waxy citrus notes. Becomes buttery as it opens. And more savory...zesty...with coconut aromas as it opens more
Blend of 183 different from 12 years from 1990 to to 2007. Disgorged winter 2015.
Oddly have to say it's not as lively as I'd like...there's a muteness to tha palste — 9 years ago

Jelle Lars Heijmans

9.5

Big Green Egg out of winter storage, Talbot ‘81 in a amazing condition. Wow! — 4 years ago

Bob McDonald

9.5

Pale to mid Ruby in colour with great clarity. Aromatic red and black Cherry notes with rose petals. A stalky whole bunch note with a little spice. Those fresh cherry notes of medium weight but medium plus intensity transfer through to the palate. Very fresh, young with great potential for future complexity. I can see why it won the Trophy for Best Pinot Noir at both Royal Adelaide and Royal Hobart - both shows with extensive and high quality Pinot entries. Too young but I had to try the first of 6. Next in a year plus. Technical background: (whole berry ferments with 20% whole bunches. Aged in 25% new puncheons and Barriques). Ended up having the 2nd bottle 195 weeks later on 25th October 2024. Just a stunning Pinot Noir and even improving on that 2 Trophies standard. — 5 years ago

Lex

9.0

Nice and dry for a Riesling. Great value in the 1L. Went well with Asian food to cut the spice but not too sweet at all. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Our main course was Jenny’s, Flannery Beef’s Jorge Cut “Prime Rib Style”. Beef Jus and Saba Pan Sauce. Herb Garlic Smashed Baby Heirloom Potatoes Roasted Feral Hearts Farm Rapini in a Rapini Pesto. Winter Citrus and Roasted Nantes Carrots with Urfa. Quite delicious and well paired with this 98 Chateau Magdelaine. This was a little silky austere at the beginning. My fault as it needed a longer than 30 minute decant out of magnum. Once it opened up it showed the beauty of the 98 Right Bank Vintage. The fruit started to shine after being shy to start. Layers of soft complexity silky and velvety. The beef and the wine pushed & pull evenly on each other; which is key element in any pairing. Chateau Magdelaine is made with 90% Merlot & 10% Cabernet Franc. Chateau Magdelaine is aged in an average of 40% new French oak barrels for about 18 months. When the 2012 St. Emilion Classification was announced, the owners of Chateau Magdelaine, Ets. Moueix, declared that 2011 would be the final vintage for the property. From that point forward, the vineyard of Chateau Magdelaine would be merged into their other estate in the appellation, Chateau Belair-Monange. — 8 years ago

Cara Fleck Plewinski

10

Light and crisp! Bought at Wine Cellars of Annapolis — 9 years ago

David Koenen

9.1

Marzipan, orange zest, a smoldering fire, a wine for winter, ridiculous concentration! Hazelnut. Super rich. — 10 years ago