Jay Kline

9.8

Forty-plus years on, people still talk about the greatness of the 1982 vintage in Bordeaux. There are multiple factors that contribute to this and it’s fair to say that Robert Parker’s reaction played a major role in the early popularity; certainly in the States. While some may say that 1982 was merely a “good” vintage by today’s standards, I think history has proven it to be empirically special; there was just so much quality from top to bottom. And yet, even with the high praise of the vintage, the tone shifts to hushed whispers when the 1982 Mouton gets mentioned. Up until that point, the Chateau had sort of underachieved after receiving its unprecedented promotion in 1973. But in 1982, a year full of great wine, they created a legend and firmly cemented their First Growth status. Today, I’m pleased to report the plaudits for the ’82 are all warranted.

Opened and double-decanted earlier in the day. The ’82 Mouton pours a deep garnet color with a near opaque core with some sediment; almost youthful when compared to many of the other older wines poured on the night. On the nose, the wine is developing still; loaded with cassis, black berries, leaf tobacco, leather, and fine baking spices. On the palate, the wine is dry with fabulous structure. Confirming the notes from the nose. The finish is long and full of power. A stunning wine and well in its prime…a window I expect will remain open for a longtime to come. Drink now with bacchanalian abandon and through 2082. — 18 days ago

Jay Kline

9.3

Popped and poured from my cellar. The cork was absolutely perfect. The 2005 pours a rather turbid, deep garnet at nearly 17 years old. There's quite a bit of fine sediment that clings to the edge of the glass with each swirl. Medium+ viscosity. On the nose, this was initially a bit grumpy but within minutes, it relaxed and started to show some real charm. A fully developed wine, this is becoming a bit of a Leather Daddy, full of leather (obviously), bruised and desiccated red, black and blue fruits, Christmas spice fruit cake, coffee, damp earth, and candied nuts. On the palate, the fruit remains quite stunning and confirms the mix of bruised and desiccated fruit with a sort of sherried character. Loads of salmiakki (salted licorice), spiced nuts, pepper, coffee and, you guessed it, leather. The wine was dry, technically, but almost gives the sensation of some RS with all of the over-ripe fruits and the texture was almost sappy, in some ways. However, while this was absolutely rich and well-endowed, it was not cloying. Tannins have fully integrated (though still present) and the acid was like a girdle keeping everything held together. This remains a rather large personality even if it's showing its age. Definitely in a lovely spot...but how much longer will that last? If this wasn't my last bottle, I would probably be drinking these over the next five years unless you want the full Leather Daddy experience...which is okay if that's your thing. — 3 years ago

Ellen Clifford

9.2

She is red-fruit forward, she has brioche touches and sea salt nuances on the nose. The palate is that sort of balance there isn’t a proper word for but gosh it’s there. Finishes slightly toasty with a zip of lemon and a squeeze of cranberry. — a year ago

Andrew Schirmer

9.6

This is a find. Tiny appellation Saint-Pourçain smack in the middle of France, renowned in the Middle Ages but sort of forgotten today. 70% Chardonnay, 30% tressalier (Sacy). Honeysuckle nose, pear. Rich luxurious palate unfolds like velvet curtains all balanced out by coursing acidity & mineral notes. Judicious buttery oak notes play second fiddle supporting the fruit. Stone fruit. Wow. 😍 @Lyle Fass @Matthew Cohen — 3 years ago

with Alsu

Adam Shobert

9.1

Sort of exactly what I wanted right now. Kinda farm funky, totally spicy and black fruited with notes of smoked meat, paprika, burnt rosemary. Really soft on the palate with pure fruit and nice acidity on a long finish. Yum. — 3 years ago

Daniel Bloom

9.4

Beautifully Salty, sort of pear/ Green apple goodness. On a hot August eve, that funk is quite refreshing.
As Townsend said” Extra, extra, miracle cure”
Wow…The beach. — 3 years ago

Jay Kline

9.2

Pop and poured; consumed over five days. Best on day three and four. The 2016 pours a deep garnet, bearing purple with a near opaque core. Medium+ viscosity with some fine sediment. On the nose, brambles, garrigue, lavender and borsellino. It sort of reminds me of a damp earthen basement in the most endearing of ways. On the palate, the wine the dry; medium+ tannins that build through day four before softening. Acid is medium. The fruit set from the nose is confirmed…it’s a lot of delicious fruit with some leather, black pepper and earth. Long finish. These needed some time and the rewards are beginning to show. I have another bottle left and I’ll save that for a few years down the road. — 3 years ago

Lyle Fass

Founder Fass Selections

9.4

Nose is ripe. Caramel, sultana, dark black cherries, tree bark, black berry, this is a ripe and dark Pinot nose but has stunning freshness and after some swirling, clearly defined minerality. So pretty and so mesmerizing. Palate is just incredible. Rich and creamy but with stunning freshness and an assault of minerality. This needs a minimum decant of 45 minutes to an hour as it’s got a lot going on and needs to sort itself out. Amazing balance and purity and this is the most large scaled Max wine I’ve had but still is balanced and delicate. Big, substantial tannins. This needs, actually demands 5-7 years in the cellar. Tangy, juicy fruit on the impressively large and long finish. 9.4 for now. I’ll be back.

Yea baby this has come around. Palate is rich and has insane freshness and acids to counteract. They really nailed 18 in Baden. — 3 years ago

Jay Kline

9.3

Over the last few years, I’ve grown quite fond of Raul Pérez’s wines. The challenge is, some of them can be rather elusive. “La Penitencia” is one of those wines. So I was pretty excited to try this. Popped and poured; consumed over three days. Wine pours deep ruby bordering purple and slightly turbid with a near opaque core; medium+ viscosity. There does appear to be a small amount of fine sediment clinging to the side of the glass. On the nose, the wine is intense. There’s obvious presence of VA and overall, comes across natty; more than any other Raul Pérez wine I’ve had before. That being said, it is remarkably fresh with notes of cherry and blackberry; the pits, seeds, stems and all. There’s also spices, cinder block, and un-excavated basement. On the palate, the wine is dry with medium+ tannin and medium+, bordering on high acid. Again, bright red and dark fruits along with pomegranate, grapefruit, and basil. The finish is a touch mousey with a biscuity sort of thing happening but it’s tolerable and I’m pretty sensitive. This would be too wild for many. Reminds me a bit of Fabio Gea’s “Onde Gravitational”. Plenty of life ahead for these. As it stands, I have another bottle and I won’t be in any particular rush to drink it. Lovely stuff. — 3 years ago

Jay Kline

9.1

This was a fun one. A friend of mine, a wine guy that predominately drinks new world Cabernet Sauvignon, was visiting my place and wanted to try something from the old world. I figured it might be fun to try two different expressions of Syrah from the Rhône; one from the North (Auguste Clape’s “Le Vin des Amis” with vines located in and around Cornas) and one from the South (Chateau Fortia “Reserve” from Chateauneuf du Pape). Both bottles were from the same vintage and aged (at least partially) in foudre. Popped and poured. “Le Vin des Amis” appears as a deep, glass staining purple color with medium+ viscosity. On the nose, high intensity with purple flowers and a powerful bacon fat/deli case smell. Funky, but not in a barnyard sort of way; more like a reductive sort of way. The funk eventually blew off after 15-20 minutes. There are blue fruits with a generous amount of black pepper. On the palate, blue and red fruits with black pepper, lavender and iron-like minerals. Medium tannin, Medium+ acid. Medium alcohol. Long, lip smacking finish. A very giving wine that punches way high above its weight class considering this is Clape’s “entry level” wine. Clape’s “entry-level” offering — 3 years ago