Scott@Mister A’s-San Diego

9.4

1971 vintage. Bottom shoulder fill initially had me worried. Decanted and tasted immediately and after two hours. Absolute ton of sed more appropriate for a vintage port. This was banging. Light-medium body. Chunky frontal palate. Plenty of charcoal in the mid-palate with some surprising freshness on a longer than expected finish. Not getting better but feel it can stay the current course for a spell (4-5 years). This was from a 750ml format but a larger format would undoubtedly be an upgrade. La Mission HB is a fave property and this reaffirmed those feelings. 10.13.23 — 6 months ago

RobS

9.6

Simply magnificent accompanying a filet with a sundried tomato and red wine reduction for Christmas dinner. 2020 was blissfully forgotten for a spell. — 3 years ago

Pooneet K

9.2

Haven’t had a southern Rhône wine in quite a long time, and this was a fun one to break the dry spell. Definitely on the deeper / richer end of the spectrum (and 15% abv) but that’s also partially just 2005. Overall this has very deep just barely jammy red fruit. Actually good acid which keeps it somewhat balanced. Oak somewhat drying on the finish which keeps this from being truly great. — 4 years ago

Scott@Mister A’s-San Diego

9.3

1996 vintage. Tasted 3 hrs after opening. Light-medium body. Exhibiting the softer side of fruit and tannic grip/punch. Seemingly on a decent-sized plateau of steadiness for a spell. 4.7.23. — a year ago

James K

9.1

Coming along. — 2 years ago

Jan de Weerd

9.7

Wow! Not sure if it was only the wine or the paring with our home made Dutch style savory macaroni (I know, sounds paradoxically) but the pairing blew our tops! This is why you drink wine. There is no such other experience to be had on this earth. Vibrant dry penetrating tannins in full harmony with dark fruit juice with under notes of tar and cedar took a hold of everyone of your senses. Kept you in a spell for minutes. Kept evolving. Ahh. Live can be great!! — 3 years ago

with RoAnne and Tammy

Martinez

9.0

Elegant orange wine from Brda, in the Primorska region of Slovenia, right on the border with Italy made with 100% Jakot, previously known as Tokaj Friuliano (due to legal disputes, winemakers outside of Hungary are no longer allowed to use the word Tokai/Tokaj, so they now spell it backwards). Macerated with its skins for 12 hours, aged in stainless steel for 6 months. Very aromatic, with notes of yellow apples, tropical fruit, quince and some resin. In mouth it has flavors of citrus, minerals, saltiness and a touch of spiciness in finish. Structured, great acidity — 4 years ago

Adriana Fabbro

9.2

When in limbo, take a trip to the inferno (or Danilo Thomain’s enfer d’arvier). If this is hell, then I think I’ll settle in for a toasty spell. Crunchy pomegranate, cranberry, blackberry, raspberry (so much bramble!) and dried alpine herbs on the nose and palate. Dark stones. Volcanic spice. Vivacious, hypnotic. — 2 years ago

Tom Casagrande

9.0

When I lived in Houston in the aughts, I drank a few fragrant Cotes Du Rhônes from this estate, so I was eager to try their Giggie, even though I’ve grown tired of Southern Rhônes as the climate has warmed and Phillipe Cambie seemingly put a spell over the majority of producers. Well, this is a bit better than the typical blocky, heavy wines that seem increasingly prevalent there. It’s densely colored (of course), but the nose has a bit more elegance and nuance than the typical Gigondas estate these days, showing fresh dark berry fruit, really interesting almost chaparral-like garrigue/earth notes, warm stones, and meadowy wildflowers. In the mouth it’s dense, but a little lighter than the new norm thank goodness, with nice savory flavors and decent acids. Tannins are soft. It won’t make me forget Giggies from the early ‘80s, but it’s nice. — 3 years ago

Matthew Cohen

9.4

The first German Riesling we ever sold. Always has a spot in my heart.

1er cru from young gg grapes. The more muscular of the two most known vineyards. I’m not going to try and spell it here.

Had pork in cider for dinner. Was in no mood for subtlety.

Nose is a big-un. Dense as heck. Stone fruit. Herbaciois but not vegetal.

Palate has great minerals but they take a back seat to the concentrated stone fruits. Still has that mineral grip. Bracing acidity keeps it fresh. So damned well made. Mountain stream freshness.

Needs 30 minutes to strut its stuff. And strut it does. Ass whips grosses Gewachs from all but the tippy top producers.

Bought from fass selections. — 4 years ago