Louis Martin

9.1

Smooth, well balanced, hint of spice, paired very well with smoked pork. — 8 months ago

Jay Kline

9.5

As Rhône or Nôwhere 2.0 concluded, our heads were spinning. Spinning not only due to the consumption but from the out-of-this-world lineup. As we tried to gather ourselves, a bottle of 2011 DRC Romanée St. Vivant was generously opened to toast the evening’s frivolities. I mean, wow. The 2011 R-S-V pours a bright but deep ruby with no signs of age. It’s dark fruited and slightly green, probably still needing another decade+ to flesh out. There is some beautiful use of oak with gorgeous baking spices. Way more closed than the 2011 DRC Echezeaux we enjoyed a couple years back. Clearly amazing. Clearly a baby still. Afterwards, a friend with more experience than (in respects to DRC) mentioned that Echezeaux usually shows well when young while R-S-V typically needs the most time. Something that I’ll keep in mind. To my palate, this will be best after 2030 and should be excellent through 2050+. It’s got that kind of guts and balance.
— 2 years ago

Scott@Mister A’s-San Diego

9.0

2016 vintage. Was disappointed with the same bottle tasted a week ago so popped another. This one showing better. Improved nose of spearmint, leather, dust, dark chocolate covered raspberry and sea salt. Light-medium body. That dark choco-covered raspberry flips to a dark choco-covered strawberry flavor along with graphite, menthol and cedar tones. Still big mouthfeel and dry but not nearly as pronounced as their 2014 vintage in that regard. This could still use an extended vacation of, say, a half decade to decade before revisiting. A hint of softness on the finish now may gather momentum in that time period and make this slightly more approachable then. — 5 years ago

Matt Perlman

9.5

So precise and refined. Just starting to gather a head of steam — 5 years ago

Shay A

9.6

Though not the same as it was pre-COVID -19, a handful of us were able to gather (while keeping our distance) to celebrate being back together and opened some fun wines to share. Wine is always better with good company.

The ‘04 has always been a favorite of mine, but this is really close. Aromatically, it is decadent and seductive. Sweet and ripe red, blue and black fruits dipped in fondue chocolate, with graham cracker and espresso, but also a charcoal/graphite like mineral note. It is silky on the palate with waves of more chocolate dipped fruits, nutmeg, Mexican vanilla and dust all wrapped in a rich profile that is still elegant and balanced. Gorgeous wine courtesy of @joe leatherwood . — 6 years ago

with joe, Dan and 2 others

Shay A

9.3

Though not the same as it was pre-COVID -19, a handful of us were able to gather (while keeping our distance) to celebrate being back together and opened some fun wines to share. Wine is always better with good company.

From the 2018 Cayuse Ex-cellar sale. Followed over two days.

The oldest Cayuse I’ve had to date and a testimony to the quality and longevity of these wines as the wine was drinking beautifully. This sat with the cork removed for about an hour before it was tasted the first time. Aromatically, the Cayuse funk was just barely there (I’m assuming a combo of age as well as less use of whole clusters/stem back during these vintages), but even just a touch of that funk is enough to reel you in. Iron driven, teriyaki, stewed tomatoes, and dark cocoa dusted dates. It has a semi muddled profile on the palate but the acidity is still keeping this lively, and it went from black cherry dominant in day one to a darker, roasted black cherry/underripe blackberry flavor on day two. Olive and truffle mushroom on both days, but day two had a distinct sage/wintergreen type note at the finish. Complex, integrated, and delicious. Thrilled to have been able to acquire one of these, courtesy of @Bill Bender — 6 years ago

with joe, Dan and 2 others

Seth Morgen Long

Broker • Arterberry Maresh / Winemaker • Morgen Long

9.2

From a magnum served blind this is the most typical and delicious version I’ve had. Haven’t always enjoyed the bottle variation or the level of residual sugar but this one was special from a not so special vintage as I can gather. — 8 years ago

Scott@Mister A’s-San Diego

9.5

1999 vintage. This review a bit of a mixed bag. “Inherited” this bottle and had been looking sideways at it for the better part of three years. Fill decent but both the front and back labels pretty trashed. The foil up top a tad crimped in places. Ugly duckling syndrome. See a ton of this at work and occasionally able to resuscitate what appears to be an abused bottle. Cut off the foil and there was some seepage at the top trapped between the cork and the foil. Not good. Extracted the cork in three passes (3!!!) with the Durand. Cork was half saturated and dunzo. Did not decant. Color was on point at least. 100% Cabernet Sauvignon. 14.1% ABV. Less than expected sed. Poured out a fifth of a glass and let sit for 2-3 mins. Nose was big white pepper, roasted cashews and white sage…three notes that I don’t come across often over the years with Napa cabbage and flavors were hidden beneath for a spell. Gave it 15 minutes. That initial nose dissipated and a bit of magic unfolded. Light-medium body, cocoa powder, graphite, feminine, sumptuous milk chocolate, a little sweaty, dried legumes, spearmint, supremely resolved tannins. Echoes of Haut-Brion/La Mission Haut-Brion. This old-school, Stags Leap District Napa cab came through in the clutch. Seemed to gather strength the longer it was open. Given that this particular bottle was not exactly mint, more than a bit curious as to how a decently stored example of this wine would perform. Van the Man was right. Wild night is calling. Come on out and dance. 05.16.25. @Shay A — a year ago

Aaron Tan

8.9

Another misunderstood traditionalist? Fattoria La Gerla is another producer in Montalcino often lumped into the modernist category, probably because of the presence of new oak in just one of their many cuvées - the Burba. At least, that’s what I gather from my research and in tasting this too. Not a trace of new oak here, but this Brunello was a weird one. Started off very earthy and musky, and at one stage even took on an odd soya sauce character (odd because it led with the note and not as a nuance often found in Burgundies). Took a good four hours to finally reveal high-toned dark berry fruit, with shades of Balsamic vinegar and leather. The palate tracked the nose fairly well, with nice acidity, and a grip that went from firm to almost-plush at the end of the night. I didn’t mind it, but frankly, this bottle fell below expectations, especially when comparisons were drawn against the Stella of the same vintage. In a dumb phase perhaps? — 4 years ago

Randy Fuller

9.6

This Carmignano DOCG wine marries Sangiovese and Bordeaux grapes like they were made for one another. Medium dark in the glass, the wine shows a bright cherry aroma, which turns into black cherry over time, as tar and smoke gather on the nose. The palate continues the dark theme, with a savory coat hung on the shoulders of the black fruit. The acidity is fresh, while the tannins provide plenty of power to take down beef, the fattier the better. — 5 years ago

Shay A

9.6

Though not the same as it was pre-COVID -19, a handful of us were able to gather (while keeping our distance) to celebrate being back together and opened some fun wines to share. Wine is always better with good company.

My second time with this wine in the last year. Amongst the Cayuse and Hor Categorie, the sweetness here was easy to pick up, but it was supremely balanced. This is a marriage of Napa Syrah and WA/OR Syrah...it has the sweet compote-like dark fruits as well as melted dark chocolate, but it channels a savory bacon fat and roasted herb character toward the finish. Iron fist in a velvet glove right now...simply outstanding. Thanks for opening @Dan Fitzgerald — 6 years ago

with joe, Dan and 2 others

S.S. Mandani

9.3

One of my close friends and I aged a bottle of this French Malbec upon his leave from NYC.

It’s not a particularly great bottle. It can be bought for $11. It is exceptional because of its context. We forget that wine is an opportunity. A moment of memory and gratitude to create. If we use this excuse to gather with friends, then we’ve already elevated the wine.

We aged it for just 1.5 years and so it met its 5 year mark. It was light, resembling the composition of a Pinot Noir. It was airy and, now, after tasting the bottle this weekend again, new, without the extra aging, we can tell that the chemical, sugary aftertaste disappeared.

Great out of the store, even better after personal aging in a walnut veneer bar, and exceptional if drunk with friends, especially close ones.

Two bottles, across two weeks, aging one for almost two years. For the cornerstone experience, a 9.3.

— 7 years ago

Jennifer

9.2

Um....I really like it. The other ratings are ridiculous. It’s a fresh Bordeaux that’s all organic and all that jazz. I gather it’s like a table wine in Italy which is better than any California/USA wine. And I like it. — 8 years ago

Freddy R. Troya

8.9

This is an interesting blend of 60% Cabernet Sauvignon and 40% Syrah from the Maipo Valley, an iconic region of Chile, a bountiful area that gather the perfect conditions for quality wines for terroir-driven wine seekers.
A wine that can be an acquired taste, showcasing a unique character and definitely a high levels of complexity. The wine has a striking deep, intense violet color, quite aromatic profile that pleases the nose with some dark chocolate, dark cherries and blueberries. On the palate, it provides a balanced acidity, chewing tannins with a very long-lingering finish. It pairs amazing with Manchego cheese, Braised short ribs and even lasagna. — a year ago

Aaron Tan

8.9

A unplanned Brunello study, courtesy of the boys! Despite being the lowest tiered among the wines of the night, I was drawn to the Valdicava Rosso the most. I was rooting for it essentially - tasting to see if what short time we had could have unravelled the tightly-knitted palate to match the sublime nose. Aromas of high-toned cherries and plums, cedar-spice, tobacco leaf, dried flowers and herbs, and a whiff of shiitake. It’s complex, yet I felt it offered poorer delineation than the Stella Brunello. In fact, all the other wines did too - a function of storage perhaps, or was the Stella just in a different league? Alas, the palate never caught up too. It started with nothing but drying tannins, and developed into a spicy-tannic character, eventually giving way to ripe red fruits and a really dusty-tannic finish. I can’t say that was all so enjoyable, but it certainly provides a compelling reason to age this Rosso.

"A misunderstood traditionalist" - at least that's what I gather from my research of Valdicava. The producer of the revered Madonna del Piano often gets lumped into the modernist category of Brunello due to the typically "obscene" concentrations in their wines, yet uses very traditional vinification techniques like elevage in large Slovenian oak. Can't really make any conclusions from this experience alone, but with all the information in hand, it's safe to say that these are very long-lived wines. — 4 years ago

Brucie Harvey

9.0

Loved this for an afternoon of Greek, Portuguese and Eastern Mediterranean apps. It’s almost orange, with strawberries grounded by loads of minerals & salinity. Reminds me of the wines grown on the volcanic soil on Santorini. I gather the growing is similar, low to the ground to protect the vines from sea winds. — 5 years ago

Shay A

9.6

Though not the same as it was pre-COVID -19, a handful of us were able to gather (while keeping our distance) to celebrate being back together and opened some fun wines to share. Wine is always better with good company.

Here’s one you don’t see very often. Tiny producer who has a track record of doing magical things with this vineyard. This falls in to the hedonistic type bucket. My first glass was like smelling a freshly baked mixed berry pie being pulled out of the oven. Dark chocolate, Andes mint, baking spices, charcoal and sandalwood jump from the glass as well. It was both elegant but rich on the palate. Decidedly dark fruit driven on the palate (less of the red fruit profile I typically get from GIII vineyard) as well as lavender, plum and currant. Lengthy finish that is delicious but still very youthful. Thanks for opening @Benjamin Keator — 6 years ago

with joe, Dan and 2 others

Mark Flesher

9.3

First of a few. Bought big on this one and I think this one will be the best of the 17s from what I've been able to gather. Sweeter youthful wild red and black berry medley on the nose. The entry is with mild to moderate acidity. Mulberry, rhubarb, and brambly youthful fruit. Dried herbs, a little bit of tart cherry on the finish with stiff oak tannin. Excellent structure. Solid 93 now and this one is still pretty astringent on the finish. Gonna be even better than this in a few years. — 7 years ago

Donald Patz

Owner/Winemaker Patz & Hall

9.0

It needed a few minutes to gather itself but it did open, mature, vanilla bean, earth/leather, sweet cherries, tobacco-shop and spice. Obviously drink it now - storage is everything - special. — 8 years ago

Hetty Forsyth

9.2

“That is where everything begins, where everything is settled and their ideal is as simple as ABC: "a wine to drink over and over again", a subtle wine, with fruit hints, harmonious and vigorous at the same time and which would ideally gather rugby men and ballet dancers, sweet dreamers and loudmouths, curious amateurs and picky aficionados.”
Jacques Maigne, « In Vino » N°6 — 8 years ago

with Nick