Senda 66

Senda Verde

Bierzo Godello

This is a value plus ,plus. TUESDAY nights have never been better with this wine — 23 days ago

Gambino Vini

Feu d'O Sicilia Bianco Inzolia Catarratto 2018

Lovely Sicilian white blend, hard to pin down with a blend of Grillo (66%, used in Marsala), Catarratto 22%, Carricante 12%. Lemon curd, white flowers, salinity and a touch of green pineapple. No oak, lovely sipping wine. — a month ago

Josh, Dan and 2 others liked this

Domaine A

Cabernet Sauvignon 2005

Consistent notes as 3 previous tastings over 66 weeks. Mid to dark Ruby in colour. Lovely perfume of mature Cabernet with Geranium, mint and berries. Just a medium weight palate (but good intensity) from a cooler climate in the Coal River Tasmania. Beautifully made and drinking at its peak. My last one of 6. It’s a struggle sometimes in Tasmania to ripen Cabernet grapes sufficiently but Domaine A nearly always shows well. — a month ago

Mike, Josh and 12 others liked this
David T

David T Influencer Badge

A nice surprise coming from what is notably a very cool climate for Cabernet.

Karlo Estates

Quintus Ontario VQA Red Blend 2017

Had at Karlo Estates Winery in Wellington, Prince Edward County. Very fruity, bordeaux blend, cherry notes, bit of peppery notes, super smooth tannins through to the finish. Delicious wine and very impressive. But $66 for a bottle was just too much. — 2 months ago

Château Cos d'Estournel

Saint-Estèphe Red Bordeaux Blend 1966

Another trip around the sun, another “66 Bordeaux. This time it was the Cos d’Estournel. Clearly the best of the “66 vintage I have tasted over the last several years on my birthday. It started with salami and spice on the nose. Mid palate it morphed into this lovely soft earthy red fruit and finished with leather and spice. No hint of the typical Cos pencil lead. This wine still had depth and character. I was surprised by the richness and depth of color. It started to fade after about 45 minutes but wow, were those minutes an amazing wine experience. — 18 days ago

Shay, Eric and 31 others liked this
David L

David L Influencer Badge Premium Badge

Nice pull for your birthday. Cheers
David T

David T Influencer Badge

66 a very good acidity year for cellaring.
Tim McCarthy

Tim McCarthy


Bodega La Senda

El Aqueronte Vino Tinto 2018

Russ W

Mencia FTW. Am I drinking chave pre chave hype? — 2 months ago

Krystal Lemons
with Krystal
Josh liked this

Department 66

Orin Swift Maury 'Fragile' Rose

Very smooth with peach, apricot, and strawberry flavors. Light and crisp. — 2 months ago

Domaine Faiveley (Joseph Faiveley)

Clos de Vougeot Grand Cru Pinot Noir 1959

(1959 Richebourg - requested a review to resolve the wine identity - nobody appears to have posted on this before in Delectable ). Tasted blind, from two combined bottles. Brownish amber color rims with an amber tawny center. Looks old. Perfumed nose. Notes of cherry kirsch, decayed leaves, prunes, some exotic spice and roses. Smooth sweet and silky in the mouth but not over the top. Tannins fully resolved but the wine still has a solid structure holding it up. This “peacocked” numerous times, exploding with wow-factor moments of crazy enjoyment. Later in the evening it slowed down as you would expect. The spice and exoticness of the highs of this wine put me in Vosne, and the age put me in the 60s. Doesn’t seem like DRC, so I guess 66 Richebourg that is not DRC. The Richebourg part of the guess was pure luck. Rating this for its peaks and wow moments. It’s a great datapoint for future tastings. — a month ago

Severn, Tom and 25 others liked this


Alan Weinberg

Alan Weinberg

super analysis.


Sémillon Blend 2017

66/18/16 blend of Sémillon, Sauvignon blanc and muscadelle. Still assessing but love the length of fruit flavors (apple, peach-apricot, lemon with a touch of grassiness), dryness and acidity on this. Slightly bitter and mineral finish. Well balanced, perfect with my fresh garden beefsteak tomato and mild Hatch Chile salsa pizza (yeah, it should be a hotter Hatch, but you work with what you got). WA state does well with the Sauv-Sém blends and this one is on point for structure and varietal expression. Just crisp enough to work — a month ago

Daniel P. and Trixie liked this


Looks good!🥂