Pinotman /// Andreas

9.8

“I see everyone is having a productive morning... Tip of the spear. Edge of the knife... Crack of my ass!" Well this sums it up. Quite stinky at first. Oxidized and pale. But give it 3 hours and this wine blows your socks off. Alas at its peak drink now. If you want to learn more read previous notes. This is one of the best Burghs out there. — 7 months ago

Peter Sultan

9.4

Have had only a handful of first growth Sauternes in my lifetime,. This experience was remarkable. Soft butterscotch & mellow pineapple, and white flowers. A knife edge of acidity leading a dense yet lithe medium bodied mouthfeel with an aftertaste lingering forever. Tasted on own after a meal. The 15 yrs of age just deepens the layers of flavors. Wow. — 5 years ago

with Owen

Stephen Becker

9.0

Knife-throwing act where the knives are carved from peppercorns and the target board is quilted cherry. Westworld's Clementine casually offers herself as a target, laughing and alternating between espresso and whiskey shots. — 7 years ago

E & K G

9.2

All about balance and precision. Not as buttery or rich as you can expect the average Meursault to be. Sharp as a knife. — 9 years ago

Emily and Steve

9.1

$14.99 at Total Wine; very good, buttery — 9 years ago

Andre Bondar

9.3

Complex, nutty aromatics with powerful flavors of lemon curd and the subtlest oak. Incredible presence for its weight balanced on a knife edge. Great wine. — 9 years ago

Nathan Renfro

9.4

This bottle reminds me more of my first bottle. Ready to drink, pretty much pnp. Medium ruby colored. Not much on the nose. But nice black and blue fruit upfront, silky tannins, nice soft mouthfeel, mid palate of milk chocolate, light caramel, red licorice, lead pencil shavings. Really enjoyable. — 3 years ago

Kristen Grimes

9.5

Rich raisins and maraschino cherry aromas. A thick rich body with bright fruits and acidity on the palate. Trying a wee taste of chef's cooking port. — 4 years ago

David Kline

9.0

Great pumpkin offering as usual! Pie crust and pumpkin pie spice offering on the nose to appease the gourds; orange pekoe celestial reflections. Cinnamon stick whittled for whipping, and nutmegs just made for licking. Great taste for a knife carved face of caramelized pumpkin! Naysayers be slain. Haters haunted, Geeks begouled, Smarms smitten. How else can you mark the seasons in Florida? Bring on the jacked-up-juices! #halloween #pumpkin #pumpkinbeer #dogfishhead #dogfishheadpumpkinbeer #dogfishheadpunkinale #punkinale #seasonalbeer #gourdbrew #iwillslapyouintothanksgivingifyousmacktalkjack — 5 years ago

with Courtney

Gina Puente

9.4

W Short rib at Knife. Incredible wine full, berry bomb, enough tannins to cut through the juicy rib — 8 years ago

Bill Bender

9.3

Birthday dinner for a '77 and '90 tonight. Celebrated at Addison and indulged in the chef's choice menu. I'm not sure how many courses we had--12, 13, 14??--but it was the single most foundation shaking culinary experience I've ever experienced. If you are ever in Del Mar do yourself a favor and dive in mouth and feet first! The Martha's was full of sumptuous fruit, dusty tannins and fun funk. None of the tell tale eucalyptus or menthol but a very fun treat. — 9 years ago

Eric B

9.1

Wine pairing dinner at Remy on Disney cruise. This was included as part of the French chef's food pairing. — 9 years ago

Stephen Becker

9.0

Knife-throwing act where the knives are carved from peppercorns and the target board is a quilt of cherries. Beautiful Italian women casually offer themselves as targets, laughing and sipping espresso. — 10 years ago

Tim

9.2

Delicious! Tasted like I could cut it with a knife….. — 3 years ago

Mike Evans

9.2

Herbal and a little nutty with good acidity, nice but a knife to a gunfight in a flight of Leflaive. — 3 years ago

Keith Crump

9.2

2014 a gentle knife of acidity balance floral and nutty notes across the palette a good summer whine — 5 years ago

Aloke Mukherjee

9.0

Wtf ... Missing again. This is SLH! — 7 years ago

Todd Goldian

9.4

You call that a knife — 9 years ago

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.2

Last wine for our wine pairing at Chef's Table this evening, paired with a prime beef tenderloin with morel mushrooms and a smoked garlic-potato puree.

Deep purplish ruby red. Layered nose with boysenberry jam, tons of spices, cinnamon and violets. Medium plus tannins (6.5/10) and medium plus bodied. Lacks a little oomph in the mid palate. Notes of blackberries, blackberries, vanilla and caramel. Long finish. Drink till 2026. — 9 years ago

with Sean and India

Eric B

9.0

Wine pairing dinner at Remy on Disney cruise. This was included as part of the French chef's food pairing. — 9 years ago