Somm David T

Independent Sommelier/Wine Educator

9.5

I’ve had better Napa Cabernets, but not many. From magnum.

This is elegance refined.

Black currants, black berries, black raspberries, both plums into pudding, black cherries, strawberries, raspberry hues, mid berry cola/licorice, mocha powder, dark chocolate brownies, layered baking spices, soft spices w/ a bit of a punch, caramel, anise to black licorice, dry tobacco & used leather, dry crushed rocks, cedar, dry herbs, touch of eucalyptus, dark withering to candied flowers, grand, round acidity, lush, round, balanced, knitted, elegant, smartly polished finish that last minutes and falls on malt ball, softened earth & spice.

Minus a point for a hint of bandaid on the nose that didn’t affect the palate. — 6 months ago

Paul Secombe

9.4

Sadly the last bottle.. simply superb. Peppermint, black berries, plums rolled into a ball that rolls across the palate — 4 years ago

Laz Ryan Lackner

9.2

An excellent Caymus wine if you want to ball on a budget. — 5 years ago

Jeff Ball

9.1

The name’s Ball... Jeff Ball and I found this champagne to have quite a bit of yeast and some caramel on the nose and palate. It was surprisingly syrupy as well. — 5 years ago

Aaron Tan

9.0

Not bad, but I’d take the 17’ Leflaive Bourgogne any day over this. I liked how complex the nose was, and that it was textural and quite mineral, but I just couldn’t stand how sweet-fruited and oily the profile was. Very clearly a warm vintage Burg. Then again, Amiot does make more generous Chardonnay’s. Not for me, but I’d recommend this over any butter ball to lovers of “smash-mouth” wines. — 2 years ago

with Michelle

Nancy Bernstein

9.1

We actually got the 39 which was stellar at the Japanese Bocce Restaurant--- so pure — 3 years ago

Paul T, Missing My Beautiful Wife 24/7

9.5

Nice Wednesday keto bottle, with some pesto topped barramundi
K&L notes,

This Champagne is composed of juice from all old vine Grand Cru grapes on property that used to belong to Krug right in the Cotes de Blanc… so you know they’re working with great land and great fruit. The nose is earthy, almost a little sandy toned, but there’s also good fresh fruit here with scents of citrus peel and Golden Delicious apples. The mouthfeel is soft and supple with a great apple/pear balance that becomes more intense in fruitiness and even borders on tropical flavors before coming to a gradual vanilla finish. — 5 years ago

Jay Kline

9.2

Popped and poured; consumed over an hour. The 2018 Nostros Blend is an interesting combination of Rhône varieties. A GSM with a touch of Roussanne. The wine pours a deep garnet color with medium+ viscosity; faint staining of tears. On the nose, a combination of ripe and stewed red, black and blue fruits, oiled leather ball glove, black pepper, olive tapenade, salmiakki, tomato leaf, dry rocky minerals and just a hint of warm spices. On the palate, the wine is dry with medium (+?) tannin, medium acid. Alcohol is medium + but comes across a touch hot. Finish is long and spicy. My favorite red so far from Manousakis. Should drink well through the end of the decade. I can sense Laurence Féraud’s hand on this ❤️ — 3 years ago

Steven Lee

9.5

Friend house warming. Recent discovery of cabernet blend in beechworth is pretty good. Vanilla and chalky mineral. Abit of white paper feel. there is also some blue fruit and floral taste like pomerol. Quite smooth and elegant but still got some background bitter taste. Plum sweet — 4 years ago

Ira Schwartz

9.3

A very complete nose of brioche, citrus and apple pie. In the mouth air is needed to really give this a chance to strut its stuff. Prominent but not overwhelming acid at first but an hour of air makes this as round as a beach ball. The palate starts to duplicate the nose with an hour or so of time. Another positive ‘08 champagne ,with upside from here. — 5 years ago