Adam Gäfvert

9.5

The 2003 Pavie is the vintage Parker and Robinson had their war of words over. On its 20 year anniversary I have to say it is a beautiful wine that has a rich and ripe profile with great balance and currently cruising on its plateau. — 2 days ago

Adam Gäfvert

9.5

Powerful stuff. At this stage you get a sneak peak of what’s on offer from this strong vintage. Currents, Crème de Cassis, pipe tobacco, earth, black tea, leather and intriguing spices such as pink pepper and clove. It is a noble wine that should start to enter her peak in a handful of years. — 8 days ago

Adam Gäfvert

9.1

Very expressive and nice botrytised aromatics. On the palate it has lost some of its fruits and comes across as slightly less sweet that you expect from the nose. But still tasty stuff that will stay fresh and complex for many years to come. — 11 days ago

Adam Gäfvert

9.4

This was really impressive. My first try of Virginia wine and what a great example of the potential. Mesmerizing aromatics. Berries, herbs, coffee beans, rosemary, underbrush. Silky on the palate with a fresh and tannic finish. It’s a shame Virginia wine is almost impossible to find in Europe. If I could, I’d explore more. — 2 days ago

Adam Gäfvert

9.1

Some say Nerello Mascalese is like a combination of Pinot Noir and Nebbiolo. In this case I’d say it’s all Pinot-characteristics that dominate. Sweet scent. Alot of ripe berries, cinnamon, nougat, black tea and a juicy texture. A fair share of french oak here, but not in a negative way. — 5 days ago

Adam Gäfvert

9.3

Saint Peray has never let me down. Such a gem! This is a nicely textured wine. Clementine, citrus zest, fresh cut grass, brie and dried spices. — 11 days ago

Adam Gäfvert

8.8

Simply very enjoyable to drink. Clean. RIP Sean Thackrey. — 2 days ago

Adam Gäfvert

9.1

I like it, evolves nicely in the glass. Very leesy and salty finish. Made by prisoners! — 5 days ago

Adam Gäfvert

9.2

A full bodied and dense CdP with a flavour packed mid palate. Dark fruits, currants, meats, liquorice, pastille, orange peel and rocks. This has plenty of energy and will improve with a few more years in the cellar. — 11 days ago

Adam Gäfvert

8.8

Adam had this 11 days ago