Lyle Fass

Founder Fass Selections

9.5

Aged at the bottom of the ocean for 16 months. Yes you read that right. Unreal finesse and juiciness. Sick wine. — 2 months ago

William Paley

9.3

dis 1 war var::::gud::::
sativa luv. 🕸 . cran-abyss, dust, flutter, bite. — 5 years ago

with Jess

Michael Seely

8.9

Famous guy he is, a good tasting brings you to the edge-of the Abyss with good intention and suddenly there you are, Malbec in hand, and Brazilians exuberantly dancing about carving a beast of prey. Good fit by Jove! — 7 years ago

with Jeff and Joe

Kristin the Wine Girl

9.0

Inky abyss in the glass. Can I just drown in this glass? The clovey figgy berry peppery aroma is enough to die for. This would make an incredible mulled wine in the late winter. Clove and cranberry goodness up front on the palate with orange and pepper on the long pleasurable finish. Glad I invested in the 2016 vintage as well, looking forward to the comparison. — 8 years ago

Jeffrey Long

9.5

This is the brandy barrel aged version, not cognac. Black like the Abyss. Nice round mouthfeel with bitter cocoa, molasses, and a bit of brandy-like heat. Excellent. — 9 years ago

Howard Yang

9.8

Black purple color, like the abyss, if you can smell velvet, this would be it! Delicate notes of smoke, bacon, violet, hibiscus, nail polish and purple flower, excellent balanced acidity with firm and velvety tannin that are falling into place and ready to sing, tastes of tobacco, black tea, nutmeg, quince jelly, dried cranberry, prune, licorice, & BBQ'd bacon wrapped date, impeccable balance with changing layers of umami attacking your taste buds, smooth long finish & a savory plum-pomegranate aftertaste. — 10 years ago

Wine101Hamden

9.0

Not overly complex, but since when does a wine have to be complex to be good? Straight forward lush dark plum flavors. Deep abyss black as night. So perfect for Chillin & relaxin 😎 with good friends — 11 years ago

KA

9.2

Getty Center — 3 months ago

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. — 3 years ago

Paul T, Missing My Beautiful Wife 24/7

9.7

Tequila barrel edition,
13.9 abv @David T — 8 years ago

Brandon Boesch

10

One of the best beers I've ever had. Cellared for a year after purchase. So smooth and flavorful. Better than abyss and bourbon county. Have a 2015 kbs that I'll compare to soon. — 9 years ago

Jeff Vejr

9.4

Meyer lemon explosion with chamomile. This wine goes, and goes, and goes....it's an endless abyss of deliciousness. — 10 years ago

Brandon Boesch

9.8

Right up there with kbs, abyss, barrel aged bomb! — 10 years ago

Jay Kline

9.5

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2019 Cerrete is a veritable abyss: deep, dark, dense and mysterious. Dark cherry, licorice, blood and sneaky high tannin. So young. I thought this worked well with the venison. Almost impossible to believe this is 15.5%; everything is so balanced. Drink now through 2049. Bottle No. 161/9639 — 5 months ago

Dorothy Ball

9.0

Put it in the fridge, had it with sushi, watching the abyss — 5 years ago

Rhonely Boy

9.2

Needs two hour decant, fruit is great, terrior make me yearn for a trip to Los Olivos. Barrel influence still a bit strong (menthol notes from char) but works out nicely. Fruit is in the blueberry and plum spectrum. Some sediment is noticeable on bottle and on palette (nice texture), color and body has thinned a bit, In its peak, and guess a 3 year window before fruit begins its decent into the abyss (que: Slayer 🤘 haha). — 6 years ago

James Webb

9.5

A fitting 600th wine for me on Delectable. Such a youthful, wonderful being. Lemon and lemon zest. Melon and slate. Softness beyond its years. Finish was a floral and citrus explosion that goes on into a velvet abyss. — 8 years ago

Alicia Cypress

9.3

Give it some air and watch it evolve. It’s meaty and juicy and bright and acidic and easy to sip and pairs well with food and is exactly what you want a deep red to be without falling into the abyss. — 9 years ago

with Art

William Fry

9.9

I drank you too quickly, my love. You, the embodiment of all that I desire: a soft mist on a grey day, a light wind at an hour in the morning when most of the living cease, an empty road, an open question, a filling in an unknown hole that's been gaping wider by the day. I could try to describe you, you the impermeable, but words can't meet your nose in the night and Eskimo kiss ideas into the abyss of night sky. Just know, we will meet again; it will be as good as it as was. I won't let you be the one that gets away.

As I pull the sheets over you I wonder if I will ever know what love is again. — 10 years ago

David Lincoln

9.3

Like staring into an abyss: tar, mahogany, coffee grounds. I've never seen a richer hue. Bouquet consist of cherry, currant, liquorice, and chalk. I wish I had the patience to drink this twenty years forward. — 11 years ago