Jay Kline

9.1

Textbook Barolo with cherries, roses and tar. I’ve had the pleasure of drinking this on several occasions and tonight, this bottle had a salinity about it that I had not noticed before. Very enjoyable. — 10 days ago

Jay Kline

9.0

This was ready for business right from the get-go. Slightly hazy in the glass, was a striking ruby color. The fruit plays a predominate role but there’s good balance here. It lacks the structure for the long haul but it’s delicious now. — 11 days ago

Jay Kline

9.0

A bonus pour on the house. Paired with the squab and divinely so. Red berries earth and minerals. Very nice for a PN 😉 — 11 days ago

Jay Kline

9.0

Drank alongside the “Les Porcheronnes”. Brought from my cellar. This was more about pears and green apples than the stone fruits of Porcheronnes. Lovely minerals and acidity. A touch rounder than the aforementioned. Killer with the fare of steelhead trout and potatoes. — 11 days ago

Jay Kline

9.5

Some of our dear friends muled this bottle from their recent trip to Scotland. Craigellachie is not very well known outside of Scotland as little of it gets bottled under its own label. Instead, the majority goes into blends for Dewars. Bottled at cask-strength, my notes are after four drops of water. This is an explosion of honey, lanolin, Frosted Flakes, pine forest, and bandaid. This is an oily whisky with substantial body. The finish is looooooong...lasting for minutes. Super delicious! — 10 days ago

Jay Kline

9.5

The pièce de résistance on a night of amazing friends, food and wine. My first Cappellano Chinato and this was a stunner. Not quite amaro but definitely on the savory side. Loads of roots, mint, anise and other herbs. Paired with the fudge brownie. I can’t wait to have this again some day. — 11 days ago

Jay Kline

9.1

After I noticed this was on the list at Monarch, I couldn’t resist ordering this bottle to taste alongside the “Les Champs de Cri” of the same vintage. Strangely different packaging...not sure what explains that to be honest. This was more about stone fruits. One of our friends at the table said that the smell reminded him of the best basement smell he could imagine. Minerals and acid in balance with the fruit. Again, a wonderful accompaniment to the steelhead. — 11 days ago

Jay Kline

9.2

This was a lovely way to begin the evening. Apple and pear with some tropical fruit, citrus zest and a hint of brioche. Quite substantial. — 10 days ago

Jay Kline

9.2

This is singing straight away right now. Blueberry pie, tobacco, leather, green pepper, violets, and mushrooms. These probably have the legs to last a few more years but why wait? — 10 days ago

Jay Kline

9.3

Brought from our cellar. I stopped off at the house to pull the cork over my lunch break in anticipation of this requiring some air. Tight, as I suspected. Decanted five hours before returning it to the bottle for transport to the restaurant. At Monarch, they returned it to a swan decanter and it sat another two hours. Ultimately it was poured to accompany the 45-day dry-aged Wagyu Prime Rib-Eye. Hell yeah! This was snappy red and dark fruits, black tea, dried herbs, crushed gravel...awesome body...sexy structure. The finish lasts for over a minute. Exquisite! Give these time. — 11 days ago