Joseph Lewinski

9.0

Been holding on to this bottle for a little while now. Had two of the same vintage before. Needed time to open up but was still juicy, grassy, with an easy finish. The end has definitely changed a bit with time. Sad to see it go. — 12 days ago

with Ginny

Bob McDonald

9.2

A red fruited earthy perfume - raspberry, strawberry and garden loam. Same red fruits on the medium weight palate. Good depth with integrated oak, particularly for a village wine. Light sweet tannins. Showing the quality of the producer and the commune. From the best pub cellar for Burgundy I’ve ever seen at Crafers Hotel, Adelaide Hills. — 3 months ago

Jay Kline

9.3

100% Syrah from vines that’s are 10-65 years old and managed manually for the most part. Fermented in concrete and aged for two years in barrels of various sizes but mostly larger (225L-600L). Popped and poured. This bottle took about ten minutes to open but when it did, ohhhhh baby! On the nose it was a mix of blue fruits, dark cherry, and a high end yoga studio...you know, the ones with incense of sandalwood, gardenia and bergamot...basically everything but the patchouli. On the palate, things got even more interesting with firm blue fruits, tart dark cherries, lightly spiced meats and minerals. The finish lasts for five minutes. In fact, there is crazy effect after a couple of minutes that reminds me of Acmella oleracea (Sichuan buttons or buzz buttons). Absolutely wild! Never had a wine do that. No doubt, this is a Saint-Joseph of the highest level. Definitely a producer to keep an eye out for. — a year ago

Gregory Fulchiero

9.5

Hits all the right buttons. Racy mouth watering acid, with lemon peel, seashell and biscuit notes. Hard to imagine a better example of 1er Cru at this price. — 18 days ago

Jean Kim

9.0

Unique hazy floral white to go with our dinner at Valley — 2 months ago

with Mark and Sarah

Jaz

9.1

Fresh, acidic Pinot bit of whole bunchy but not too much — 10 months ago

Tim Hinck

9.1

$35
Very politely hits all of my buttons for Sancerre. Mineral, acidic, lime, Asian fruits, and a fascinating, mossy, “pond water” quality. — a year ago

Vanessa

9.2

Honoring my marvelous father with a meal and wine he would have appreciated with gusto.  We wish he was here to share it with us, but are deeply grateful that his spiritual presence remains so strong in our hearts today and every day.  💕

This blend is predominantly (78%) Cabernet Sauvignon and 22% Merlot.  🍷 It hails from the Haut-Médoc region on the “left bank” of Bordeaux, 🇫🇷 more specifically, the Pauillac AOC.  Pauillac is a highly-regarded commune, with favorable growing conditions, known for producing some outstanding quality wines.  👌👌 This wine is no exception. 😆

🏰 Château Grad-Puy-Lacoste is a cru classé, ranked among, and a neighbor to, the region’s top estates.  It’s incredible to think the first vines planted on this property date back to the 1500s, making it one of the oldest properties in the region.

We decanted this wine for several hours, which helped it soften and release its layered aromatics.  

👁 The color is deep garnet with notable tearing.

👃 On the nose it has medium(+) intensity and concentration of developing aromas.  The aromas include ripe black fruit such as cassis, black cherry, blackberry, and plum, as well as other non-fruit notes like black licorice, pencil shavings, and violet. It has secondary notes of clove, nutmeg, allspice, cedar, also tertiary notes of wet earth, tobacco, leather, meat, fig, and mushroom.

👄 This wine is dry and its flavors on the palate are consistent with the nose.
This wine has balance, complexity, a strong structure, with firm, grippy tannins, and a long elegant finish.  👏👏

Château Grand-Puy-Lacoste, vintage 2011, ABV 13.5%.  — 12 hours ago

with Deked1

Simon Gilligan

9.4

Lovely gentle stone fruit and citrus flavours, mildly dry savoury finish, balanced acidity. Quite delicious. — 3 months ago

Martin Sher

8.9

Surprisingly transparent - I’m used to much more color to Chianti and perhaps even more so from my preferred commune of Rufina. Still, classic flavors, and though I almost hate myself for saying this, it was pretty good with spicy pizza. — a year ago