Peter Sultan

8.9

Estate level Nebbiolo, quite competent but not memorable. The bottle is physically impressive. — 7 days ago

Peter Sultan

9.2

Black & red cherries, medium heft Morgon with a gossamer smooth palate helped by a robust decant (2+) hours. Paired with a garlicky lemon shrimp main with orzo, & did just fine — 19 days ago

Peter Sultan

9.5

Night out at French restaurant for byob night, our entry & toasting wine. So so vibrant, like shimmering in the glass vibrant: chiseled, yellow waxed fruit, echoes of cassis. Damn good, glad someone else brought it! — 22 days ago

Peter Sultan

8.9

Old vine (200+ yro) Pais, grown in Chile by winemaker who got devastated by flooding a while back ( hence the headless horseman on label). Cherry cough syrup red color, menthol & cool tone & that cough syrup losenge note loosens up as it warms up, which is to say it does better not too cold. — 8 days ago

Peter Sultan

9.3

Paired with starters for a French bistro styled restaurant meal, showed brilliantly: big hit at the table. Candied violets, wild raspberries, bracing. Long & firm mousse. — 21 days ago

Peter Sultan

9.0

So so solid especially as an estate, entry level bottle. Body just slightly more etched in glass than average. — 24 days ago

Peter Sultan

9.4

Red currants & goji berries, Sweet cedar & pine resin, ripe plums: drinking beautifully now though this has legs & curious how it will fare next year, plus with a decant. Drank pop n pour with much time in glass, as the heavens rained down once again on the east coast. — 13 days ago

Peter Sultan

9.2

High end Cremant with structure & clear orchard fruits on palate. 75% Pinot/10 gamay/10 Aligoté/ 5 Chard. Portal to dinner but paired with Vermont Paulet, a soft cows milk cheese & a Le Menieur a French goat/sheep tome style. Yum. — 19 days ago

Peter Sultan

9.3

A main player on BYob night at French restaurant. Silky smooth (decanted at least 30/45 mins); beautiful crushed red fruit thing fused with some kind of cardamom spice mix thing. Paired with roast salmon in a charcuterie sauce. Felt like a really in their prime 4th outfielder who could play any position in a pinch—not a standout but absolutely integral as a team player, if you can forgive baseball metaphors. — 22 days ago

Peter Sultan

8.9

Sometimes the old standards really are needed. Still, at 14.5% abv I can feel the varietal straining. — 25 days ago