Jay Kline

9.4

Popped and poured; enjoyed over the course of one week. Consistently enjoyable throughout but it seemed to be at its very best around Day 3 through Day 7 (when I enjoyed the last pour). The 2010 pours, a deep garnet color with a near opaque core and showing some slight rim variation; medium+ viscosity and moderate staining of the tears with some sign of sediment. On the nose, the wine is developing with tart and ripe notes of cassis, plums, tobacco, Fresno chilis, purple flowers, dry leaves, organic earth and faint baking spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The fruit is a touch more tart on the palate and there is also a sort of dry leather note that I didn’t get on the nose. The finish is medium+. A mesmerizing, dense wine that certainly has a very long road ahead. Great stuff. Drink now with patience through 2050 (assuming good cellar conditions). — 16 days ago

Mike Matsumoto

9.0

いつもの格安バローロ、初見の2019年もの。
うきうき税込2508円。
香り、アタックの印象は変わりませんが、アフターは2018年より確実に秀逸。今回もまとめ買いして成果。 — 3 months ago

Ryan Colthorp

9.1

Juice world. Cherries. GSMC blend. Great find at Vin Chicago. — 7 months ago

Ted

9.3

Gorgeous and powerful. — 23 days ago

with Jeni

Carmen

9.1

100% Chardonnay bubbly from just outside Chablis
Deep lemon / gold color
Golden Delicious Apple, Pear, Chalky minerality with slight brioche
Dry, high acidity, creamy mousse
Spontaneously fermented, no dosage added — 3 months ago

Joan Mutschelknaus

9.0

Spicy scent—like cinnamon?! Nice, drinkable, but little after-taste. I would buy again: $36 (on sale for $20) — 6 months ago

Teddy Leaman

9.2

Peach, citrus, cerise. — 2 months ago

JKT

9.0

Thought may be sliding down but not so, nicely balanced and interesting profile great with several dinners. — 3 months ago

Michael

9.0

Very light and principally mineral - almost more like a muscadet than riesling — 5 months ago

Kurt Schuster

9.1

Have you baked fruit I’ve only slightly accompanied, bacon, spices, more like a little bit of juicy and fatty tannins that complement more than blend. Gives a good structure, so the whole thing doesn’t end up too jammy. Woods beyond oak like cedar, cigarbox, Cedar, Pinion-wood, things like that. A little bit of forest floor mushroom.  — 7 months ago

with Denise