Ray Vanderhoff

9.0

Actually a blend of Cabernet Sauvignon (77%), Merlot (12%), Malbec (5%), Cabernet Franc (4%) Petite Verdot (2%). Dark ruby color with some purple highlights. Aroma of ripe black fruit, violets, cedar and burnt caramel. Flavors of black berry/currant/plum fruit, black tea, savory herbs and spices. Lingering finish, plush, well balanced with fine grained tannins. Solid value. Enjoyed at Thyme Rooftop Restaurant with Keith S! — 2 months ago

Jess

9.3

Pale lemon color.
Aromas of lemon custard (yum!).
Dry. Flavors of lemon custard, hint of lime, background of minerality. Delicious! The lemon lingers longer than the creamy custard.

Intensity: 5/5
Complexity: 2/5
Balance: 5/5
Finish: 4/5 — 3 years ago

Ming L

9.2

With ripe candied black fruits, steeped tea, herbal spices, cured meat, dark chocolate, and forest floor, the nose seems to evolved a bit from a year ago. Not much has changed on the palate. Probably needs another 3-4 years to enter its prime drinking window, but irresistible now.
— 5 years ago

Bob McDonald

9.6

This was Cabernet No. 4 in the lineup of 9 tasted blind and my 3rd highest pointed wine of the 8 Cabernets. Dark red with ripe red and black fruits showing the warmth of the vintage Rich, succulent and delicious on the palate of profound intensity. Fluid persistent fine tannins. This will have a very long life. Next in 5 years if I can keep my hands off it. I have 4 left. Maybe one every 5 years for the next 20 years — 6 years ago

Al Doyle

10

Just sending a shout out to my wine folks to stay strong in these testing times. I’m on the whisky sours...
(Makes two)
2 measures whisky (Woodfords is great for this, but Yamazaki is what I had in)
1 measure lime juice
1/2 measure sugar syrup (or more to taste)
1/4 measure Nardini Acqua Di Cedro
Dash bitters

Shake with plenty ice until you can’t feel your hands. Serve over big ice cubes.

Good luck out there ❤️
— 6 years ago

Abh

8.9

A beautiful unfiltered sake with banana, white peaches and green apple on the nose with sour papaya, pineapple, fresh coconut and lemon zest. This sake starts out a little tart on the palate and smooths out in 4 to 5 seconds and leaves a luscious creaminess on the palate that goes well with medium fatty fish. This is a medium bodied sake to pair with hirame or sake. — 7 years ago

Shay A

9.6

Today was an absolutely fantastic Friday hosting at the City Club by @Dan Fitzgerald. 1 sparkler, 3 whites, 4 reds, 1 dessert wine. Great job Dan!

The fourth of four Colgin’s served blind. My co-favorite. From the get-go, it was super concentrated, herbal, savory and just a hint of black fruit. Almost chewy in how dense it was. Smoky charcoal, wild herbs, cassis, and truffled blackberries. Still quite dry and tannic, even with the long decant. My initial, and final, guess was Colgin Syrah. Loved it. — 7 years ago

with joe, Dan and 3 others

Bob McDonald

9.6

Often the Grosset Polish Hill doesn’t live up to its billing as perhaps Australia’s finest dry Riesling but with this 2017 it probably exceeds expectations. It is simply fabulous. Some ripe lusciousness to the mid palate amid lime and lemon notes, but finishes bone dry. My first of 4 bottles so I will enjoy the journey over the next 5+ years if I can keep my hands off it. HH said it is shaping up as one of the greatest Polish Hill Rieslings. — 5 months ago

Jess

9.1

Pale ruby color.
Aromas of fresh ripe cherry, red delicious,
Dry. Flavors of fresh cherry, hint of spice, clove. Light tannins, bright acidity. Very fresh!

Complexity: 2/5
Intensity: 4/5
Balance: 4/5
Finish: 4/5 — 3 years ago

Donna Craig

9.0

Had ‘18 vintage on 4-22.
Slightly sweet, full mouth, well rounded… got at cab & co. great! — 4 years ago

Edmond Bordelon

9.5

A Thanksgiving miracle! Was so worried that this bottle corked by the staining on the cork, but is all ended well! The fruit is barely there on this bottle from my favorite vineyard (Volcanic Hill) from Diamond Creek. Still an immense presence and complexity after decanting for 4 hours. Time had made this bottle a little more delicate than the others, but unmistakable Diamond Creek. Glasses were raised to Al and Boots as the vineyard has now been bought by Roederer. I believe it is in food hands. — 6 years ago

with Katherine and Lauren

Will Stanley

9.2

Fully deserving of a picture and review is this tiny glass-and-a-half bottle of Heidsieck’s popular Blue Top that I enjoyed - really enjoyed - last week. Bought a bulk of these over a year ago when a supermarket were clearly trying to get rid of them, and it’s sat in my cellar since (on a shelf, not a rack - it’d fall through...). Hence, this NV has had a bit of time in bottle, and it shows - in all the right ways. Deep golden in colour, it was vivacious, enticing and had a surprisingly long finish. Loved it (loved it all the more at £4!). — 6 years ago

Josh Morgenthau

8.9

Beautiful brambly aromas, great concentration, a real feeling of place and time complimented by nice aged pinot mustiness after 4 years in bottle.. Would be happy with more acid and less RS- sensing a little sweetness which takes some of the magic away for me. The potential is there for New York wines. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

A pre-tasting of my heavy meat red sauce in order to fine tune the spices and seasoning it before serving for 30 people for our friend’s 60th birthday party tomorrow night.

The sauce is 9 cans of whole tomato’s crushed & drained, 9 can cans of tomato sauce, 3 cans of tomato paste, 6.5 pound whole pork roast braised in diced garlic & olive oil that falls apart & shreds when done, 5 pepperoni sticks sliced, 4 pounds of meatballs (with Italian bread crumbs, garlic salt, coarse black pepper, eggs with warm water) and 14 seasonings & spices slow cooked over 36-48 hours. It’s a blend that once it’s done is magical harmony in the mouth like a well crafted & aged wine.

The wine works well but, I’ll have better pairing wines tomorrow night.

The nose reveals; dark, sweet & slightest sour dark cherries, cherry kirsch liqueur notes, ripe, bright blackberries, baked black plum, ripe, juicy, strawberries, slightly candied black raspberries, blue fruits, mixed berry cola, dry crushed rocks, limestone minerals, dry stems, soft, leaner, sweet, tarriness, touch of dry herbs with the most amazing, bright, red, dark blue florals, violets and shades of lavender.

The body is medium full, round with great mouth presence. The tannins nicely, rounded, slightly tarry and baby teeth. The tension, structure, length and balance have just started to tango. Dark, sweet & slightest sour dark cherries, cherry kirsch liqueur notes, ripe, bright blackberries, baked black plum, ripe, juicy, strawberries, slightly candied black raspberries, blue fruits, mixed berry cola, medium intensity dark spice with a little palate heat, dry crushed rocks, limestone minerals, dry stems, leathery, dry tobacco, shades of graphite, soft, leaner, sweet, tarriness, nutmeg, clove, a touch of dry herbs with the most amazing, bright, red, dark blue florals, violets and shades of lavender. The acidity is nicely executed. The long finish is nicely knitted, balanced fruit and earth, polished with soft, brilliant florals and persists minutes.

Third largest Co-op in Europe and they produce some quality wines. Especially, for the volume the make.

Delectable has this @ $99. I bought it at Costco upon release for $28.99.

Photos of, the beautiful, quaint hilltop town of Barbaresco, my meat sauce, their tasting room just to the right at the feet of the clock tower with Gaja just a little further down to the right of there and the best Michelin star restaurant we’ve experienced for lunch. We dined there right after our visit to Gaja. What service, food and a day!
— 7 years ago

Ellen Clifford

9.4

Palmer turned my head in general at a recent tasting—if you can get your hands on the 1996 vintage my gosh…but for exceptional Champagne at (if not everyday) more frequently do-able prices lean in. Toasty white bread with these citrus notes that…can I be honest? It reminds me when as a teen vegetarian in St Louis I’d do late night runs to Steak and Shake where my friends got burgers but I’d order toast and butter with a lime freeze. Those toasty but piquant and refreshing notes. Expect like that on a platter with even more nuance. Obvi it doesnt taste like that precisely but its toast and citrus vibes don’t let go and cream and apple butter are backup singers. Do drink Palmer. — 3 years ago

Scott@Mister A’s-San Diego

9.2

2018 vintage. Spicy and fleshy with both hands on the wheel for a concentrated finish. 7 whole barrels made so an entire 170-175 cases made. Composed of 100% Clone 114. Maybe that means something to the cork dorks, maybe not. Regardless-delicious. — 4 years ago

Stefan Dolhain

9.5

2014 vintage. As Sauternes suffers from a lethal combination of high production costs and low demand, it is about time we all start drinking more of it. The 2014 vintage combines a lot of botrytis with high acidity resulting in beautifully balanced wines that are very attractive young but should age beautifully for decades. Rabaud Promis has a long history (a lot of it in common with Sigalas Rabaud), but has been in the hands of the Dejean family for the last 4 generations. In early 2020 Jean Merlaut (Bordeaux négociant and owner of Gruaud Larose) took a majority share in Rabaud Promis, but Thomas Dejean remains the winemaker. And to judge from this terrific effort there is indeed no reason to change the winemaker. 80% Sémillon, 16% Sauvignon blanc and 4% Muscadelle. Brilliant golden yellow. Intoxicating complex perfume of fresh and dried fruits, flowers and subtle roasted flavours combined with an amazing lemony freshness. The mouth confirms this complexity with layers of concentrated fruit, balanced by crispy acidity and a knock-out brown sugar, lemon confit and noble rot "rôti" finish. It has amazing intensity while remaining light on its feet. Fabulous value at 28 euros! Abv. 12,6%. Note: these wines are much more versatile at the table than you think. While foie gras and blue cheese are classic combinations, I tried it today with veal, sautéed carrots and mushrooms and baked potatoes. Works really well. I invite you all to experiment with the culinary possibilities of these wines. — 6 years ago

Severn G

9.4

Nose has ripe blackberry, smashed blueberry, dark chocolate, black currant jam, old tanned leather and moist soil.

Palate has warmed plum, over-ripe blackberry, black-red currant jam with medium tannins and a long finish. Amazing wine, needs another 10+ years of relaxing still. Rustic, but complex.

Never would we have guessed the age of this wine even remotely accurate! Nose and palate of Cabernet with maybe 12-15 years of age, not 25! Damn you exquisite Portuguese wines, why must you be able to hold on so long!? Fresh yet complicated, like a high school sophomore.

Paired with a great sirloin from a local farmer in Columbia Co. NY (Kinderhook Farm). Well salted and rested before hitting a hot grill for a great sear, then over to the cool side, 15m total and done to a sexy, medium-rare.

Cork pulled, 5h rest, then +2h decant. Needs 4-5h in the decanter for subsequent bottles.

Future bottles should be 2025+, minimum — 6 years ago

Jay Kline

9.1

Decanted for 90min; consumed over 4 hours. This was very Bordeaux-like with cassis, dark cherry, tobacco and forest floor. Medium-bodied. Great structure. Not super deep but classic and almost even rustic in some ways. Very good. If I was holding onto these, I would plan to drink sooner than later. I should note, this was a 1.5L bottle. — 7 years ago

David L

9.2

Pali Wine Company Rancho Vina Vineyard. Aged 15 months in 50% new oak. Just feels like a PN day.
Pale ruby (touch darker)in color. Floral, approachable nose. Black plum, black cherry, cranberries, baking spices, vanilla. Nice background of acidity. Drink in the next 4/5 years. Decant for 30 minutes. Edit- The acidity subsides after an hour. The fruit moves forward on the palate. Very nice.
This label has taking it up a notch. Top to bottom, wines are quite good.
— 8 years ago