Jay Kline

9.5

First things first, the wines of Bel Air Marquis d’Aligre or “BAMA”, as they are affectionately known, are not for everyone. They are essentially relics of a bygone era, made by a man who has largely resisted change over the last 74 years. Yes, that’s right, Jean-Pierre has been making the wine at BAMA since 1950. While nearly everyone around him has adopted whatever technology or technique that is trending, Jean-Pierre has held fast to his tradition. Before I get into the tasting notes, it’s worth sharing that opening a bottle of BAMA is a wild trip. A spirit walk of sorts. There are periods when you think the wine is fading and then minutes later, it’s a whirling dervish. It transformed every 20 minutes so be ready for the ride of your life.

Popped and poured; consumed over two days. Remarkable throughout. In the glass, the wine is a deep garnet color moving towards a rust color rim; slightly hazy with a near opaque, translucent core. Medium viscosity with light staining of the tears and some signs of fine sediment. On the nose, the wine is vinous showing notes of desiccated cherries, currants, rhubarb, prunes, pomegranate, tobacco, cedar box, a well-conditioned horse saddle, an old library, espresso, roasted Brussels sprouts and damp earth. On the palate, the wine is dry with medium(+?) tannins and medium+ acid. Confirming the notes from the nose. The finish is seriously 5 minutes long; it’s got the elegance of Margaux with an unctuous texture. Truly remarkable. A veritable abyss of complexity. Drink now with patience but honestly, I’m not even sure a wine like this ever dies so I wouldn’t be concerned about holding these for another couple decades. Special thanks to @Lyle Fass for the assist. — 7 days ago

Austin Hohnke

9.1

Killer value. Delicious wine. All hail Patrick Piuze. — 3 months ago

Kurt Schuster

9.1

Have you baked fruit I’ve only slightly accompanied, bacon, spices, more like a little bit of juicy and fatty tannins that complement more than blend. Gives a good structure, so the whole thing doesn’t end up too jammy. Woods beyond oak like cedar, cigarbox, Cedar, Pinion-wood, things like that. A little bit of forest floor mushroom.  — 18 days ago

with Denise

Dave Boyer

9.2

Nicholas buy again — a month ago

Mark Osmers

8.9

Luxurious red blend with fruit forward cherry, currant and vanilla. Finish not as complex as my favorite Napa Cabs or blends. Enjoyable. — 2 months ago

Jason Gelman

9.2

celebrating 37. another lovely old bordeaux. this one is musty and dusty with muted fruit notes, rhubarb, berries, black currant, and then some black tea, green pepper, and a little bit of tobacco leaf. very very nice. — 4 months ago

Ryan Colthorp

9.1

Juice world. Cherries. GSMC blend. Great find at Vin Chicago. — 18 days ago

Yaw Awuku

9.3

Light, spicy, Juicy and smooth: A simple joy can be as satisfying as any complex piece of art, if made on point. Try this easy going Cabernet Franc and try to proove me wrong! — a month ago

Sipping Fine Wine

8.9

Taking its name from the sea and sun – the two forces of nature that shape its character. Pale lemon, aromas of Stone and tropical fruits, with floral and sweet spice notes. On the palate flavors of apple, peach & apricot with lemon zest and toasty vanilla notes. Smooth long finish, well balanced, nice acidity, ending with fruit, vanilla oak and mineral character. Sip’s well now. Pair this with some pan seared white fish. — 2 months ago

David Jamison

9.2

Excellent. — 5 months ago