Jean-Francois Pelletier

9.2

Surprise of the night. Garnet color. Very complex nose of red and dark fruit, leather, and herbs. Full body with all the elements working in balance all the way through the long finish. Good stuff. — 8 years ago

with Frankie

Somm David T

Independent Sommelier/Wine Educator

9.2

On the nose, stewed fruits of; black plum, blackberries, dark cherries, plum and blueberries. Mocha, chocolate, mixed berry cola, sweet spice, cinnamon, nutmeg, caramel, loamy mineral soils and dry dark florals. The mouthfeel is less concentrated than other vintages of Corison but that's indicative of the 10 Napa vintage generally. The tannins are nicely resolved with another 5-8 years before they are completely resolve. The fruits are; dark cherries, black plum, plum, black raspberries, blackberries with strawberries that dance around the rest of the fruit. There's nice barrel toast, vanilla, nutmeg, light clove, cinnamon, touch of wood shavings, liqueur notes, caramel, mocha chocolate, mix berry cola, loamy soils, dry crushed rocks, bramble, dry stems with nice soft round acidity. The finish is a little lean but tasty. Good balance of fruit and earth with long, rich elegance. Cathy slightly overachieved the 10 vintage as a whole. Photos of; her estate building, Cathy in her vineyard, grapes coming in at night (better to harvest when the fruit is cooler) and her estate vineyard in all it's glory. Producer notes and history...Cathy Corison grew up in Riverside, California. She studied biology at Pomona College and was on their men's diving team, because the school didn't have a women's team. In 1972, she had to take an extracurricular class. She signed up for a trampoline class, but changed her mind upon seeing a sign-up sheet for a wine tasting class. This class was the catalyst that sparked her interest in winemaking. After graduation in 1975, she moved to Napa Valley in California. She received her Master's degree in Enology from University of California, Davis. Upon moving to Napa, she started working in the tasting room at Sterling Vineyards and at a wine shop. During this time, she was getting her Master's degree at the University of California, Davis. She was told by her professor that she would not get a job in Napa Valley because of being a woman. However, if she wasn't the first Napa Valley female Winemaker, she was certainly one of the first. She tried to get a job at Freemark Abbey and was denied because they believed she could not work in the cellar. She almost took a job at Christian Brothers in the enology lab. However, she decided not to take the job and in 1978 she became an intern at Freemark Abbey and eventually became their Winemaker. She joined Chappellet in 1983 and was their Winemaker for nearly ten years. She founded Corison Winery, in 1987. The winery is located in St. Helena, California in a barn built by her husband, William Martin. Corison makes Cabernet and Gewürztraminer. They produce about 3,500 cases a year depending on the vintage. The winery makes a Kronos Vineyard Cabernet Sauvignon and as well as a Napa Valley Cabernet Sauvignon. The Kronos is an estate wine that is made from organic grapes. The vineyard is dry farmed. The grapes come from one of the oldest vineyards in Napa Valley. The Napa Valley Cabernet comes from Rutherford. The Gewürztraminer is called Corazón and comes from the Anderson Valley. — 9 years ago

Janne Andersson

9.0

Soft, mellow but still powered by juicy dark berries this 2011 went very well with a fillet of pork with pasta, pesto and prosciutto. And some parmeggiano of course. France and Italy working perfectly together! — 9 years ago

Matt Perlman

8.9

Beauj with a little age, working nicely with leftover leg of lamb and GoT premier. Smokey earth, dried fruit, leather. — 10 years ago

Daniel M

9.3

Wow freaking good. King of the regional appelation is a well deserved title — 10 years ago

Brett Jones

8.9

Pale gold, herby toasty peach, dry, bright acidity; weighty juicy yellow fruit which is delightfully attractive with its touch of cinnamon.
A lovely Jura Chardonnay made by a lovely, hard working couple, Peggy and Jean-Pascal Buronfosse. — 11 years ago

Jay Traver

9.1

Complements of working at a nice lil wine shop in Knoxville, TN. This is the 41 yr. After a day open bottle decanting, a lot of the bright lush fruit has gone away and the nice balanced tannins are there. Needs time but should be better after a couple years. — 11 years ago

Augusto Giacoman

9.2

Tastes like the title — 11 years ago

with Weijia

Stefan Ryde'n

8.9

Title deed 2012
Cabrenet sauvignon, merlot, Cabrenet franc, petit verdot och Malbec
Sydafrikanskt vin
Mycket välsmakande med viss beska från skalen. Fungerar mycket bra till punsch perlin — 12 years ago

Bob Yoon

9.2

A 10 year old red wine from one of my favorite producers in Tuscany on close out? Sure, I’ll bite! Still very dark and lively. Pairs well with chicken fried beef ribs (yes, you read that correctly), #Minitab and working from the hotel room. — 8 years ago

Michael H

9.2

Still working out how much I love this or don’t. Beautiful gold colour and huge nose mainly of diesel / petrol for first hour or two at least. Calms down and the petrochemical taste subsides which isn’t a bad thing. Sweetness has subsided and integrated itself making a substantial feel and finish. Lovely — 8 years ago

boyd

9.1

Super refreshing. Zippy cranberry, raspberry and citrus. Exactly what you want after a day working in the yard. Even more refreshing than the Radler. — 9 years ago

LM Segal

9.3

Served before the '04 Espectacle, this was a newborn colt, shy nose, mineral core but pure as the day is long. Clear, clean bright red berry fruit, touch of brine. So perfectly assembled but not yet all working together. This felt like it needed another 10 years, kind-of high-end Chateaneuf Grenache vibe. Garnacha. — 9 years ago

Steve Bozich

9.1

First Rose of the Spring, and my first by Bedrock. Tart, as I like it, strawberry and watermelon and slightly floral. I'm really going to enjoy this some hot July evening, while working the grill. — 9 years ago

Justin Hansohn

9.5

There are these moments in recorded music where something gets reissued today from like the 70s or 80s on a crisp new vinyl press. Nobody's seen the original because it's so damn rare. And the recording just fucking bumps so hard and the soul of the music is so deep, from the ages when synths and sample banks were too far off to care about. Ya, this. This is the one. Don't be afraid to drink this today. You will be rewarded with soul. It will be difficult to return to trap hats and people with no talent feeding you meaningless poetic dribble. And my apologies to Amass, we put you up against this. Unfortunately this wine won in the end by a long shot and the 30 chefs in your kitchen were all slain by 3 generations of farmers working side by side. — 10 years ago

with Taylor

Gladys Xiques

9.4

An exquisite champagne with a slight chalk but honeysuckle and citrus notes. It definitely starts the salivary glands working. Paired with caviar and creme fraiche. — 10 years ago

Luke Thompson

9.0

Working as intended — 11 years ago

WC Fields

9.0

Fresh and lively. Cherry and pomegranate with crushed rocks, moss and weee bit of funk. All working and a nice price point. Worked well with Texas style Q — 11 years ago

Johnny U

10

Need more bottles or less friends, currently working on both — 11 years ago

John Skupny - Lang & Reed Wine Company

9.1

Sexy at this age - all parts working together. — 12 years ago

Kevin Yen

9.9

2014/2/13 @Melody working room Shanghai by Da-Su — 12 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I bought my first vintage from this producer & terroir beginning with the 2010 vintage and what a vintage to start. I bought four bottles for right around $50 or a little less. They were so amazing, I drank through them in no time at all. For those of you that read my posts, that’s not normally what I do. I like to drink one & age the rest. Since then, I have looked & looked for more. I’d finally given up hopes of finding more until recently I struck gold. I should have bought all nine bottles but a calmer head prevailed. It’s definitely changed since having it fresh. On the nose, the fruits are slightly macerated. Heather honey, beeswax, golden & green apple, pineapple upside down cake, slight orange citrus blend, mango, glazed nuts, soft, delicate, chalky minerals, a touch of jasmine & yellow lilies. The body is much rounder & thicker than when it was young. Waxy. So, beautifully layered across the palate. Much of the palate matches the nose. Heather honey, beeswax, golden & green apple, apricots, peach, pineapple upside down cake, slight orange citrus blend, mango, slight molasses character & glazed nuts with citrus blossoms, yellow lilies & jasmine. The minerals are much more grippy & bold as they cut across and set on the palate. The acidity round & phat. The texture is amazing as is the length, balance & beautiful, rich, long finish that lasts two-minutes plus. So glad I found more of this wine! Hubert Lamy seriously over deliver the terroir & the price point by a country mile. If you are not buying this wine on pre-arrival, you are missing great wine and excellent value. Can’t say enough good things about it. Especially, the 2010. I expect the 15 to hold similar quality. Photos of; Olivier Lamy, Olivier working in this vineyard, barrel room and their Criots-Bâtard-Montrachet Vineyard. Producer notes and history...There have been Lamy’ s growing vines in St-Aubin since 1640, today it is run by Olivier Lamy. Olivier is a new breed of Burgundian grower keen to progress. He trained Méo-Camuzet & made a number of vintages before taking over in 1996 from his father Hubert. Hubert Lamy used to sell fruit to négociants, but that stopped in 1997. He grubbed up and sold off peripheral vines, keeping only the best and oldest sites. Currently he is experimenting with different planting densities in a quest to capture even greater expression of terroir. The Domaine produces both reds and whites and now has 16.5 hectares of vineyards, mostly in St-Aubin but also own a few parcels in Chassagne-Montrachet and a tiny plot in the Grand Cru Criots-Bâtard-Montrachet. Yields are kept low and recent innovations have been introduced with selection tables in the cuverie to ensure that only the healthiest and ripest grapes are used. His more recent move to reduce the amount of new oak with the introduction of demi-muids 300-600 liter barrels have also helped to improve the wines. Vinification is traditional and the wines are matured with only 20-30% new oak for 12 months before minimal filtration and then bottling. The quality is very high and is often superior to many wines from much more prominent villages that sell at twice the price or more. — 8 years ago

Sylvia Bednarz

9.2

When working late...! — 9 years ago

Chris Chiapparelli

9.5

Drinkin nice. Starting to dry out a little so working well with food. — 9 years ago

Devin Bray

9.1

Wow! This is explosively aromatic at the price, and complex and round in the mouth. Caramel, toast, and a bit of pithiness on the end. The limited production runs seem to be working. — 10 years ago

Marie Durkin

9.8

THANKYOU Elizabeth Allen!! It's delicious and completely working well with this Syracuse game! — 10 years ago

roland benedetti

9.3

Working on my Bordeaux skills.
This actually I really like a lot!
Super well balanced.
Yum. — 10 years ago

Tandy Cowles

8.9

Very nice wine. Had it with ribs. — 11 years ago

Katie Winter

9.5

Super weird and funky, but I loved it! It was recommended that we get it, and two people working in the restaurant came to warn us when we ordered it :) Lots of funk, minerals, edginess, but it all settled in as we drank it and got better and better. Not sweet - very dry and despite all its interesting factors, it paired really well with our food (which was pretty rich). No idea where I'll find this again but I can dream! — 11 years ago

Lailanie Gadia

8.9

Courtesy of working a wedding! — 13 years ago