Jeff Simpson

9.9

Tar and roses. Soft yet anvil hard. Red brick dust. Anis. Power & subtlety. — 6 days ago

Kristina A.

9.5

The Anvil Club, Jeff and Richie — 4 years ago

Stanislav Lobanov

8.9

16.5/20 (89/100) Вино с ароматами желтых яблок, груш, бананов и сливочного масла. Довольно тельное умеренной кислотностью и тёплым алкогольным финишем. Яблоки и табак во вкусе. Элегантное, не передубленное шардоне. — 7 years ago

Jeremy.Buss

9.0

Great vintage that looks like a Pinot but definitely doesn’t taste like it. And I’m partial to the dog on the label. — 9 months ago

Ryan Vento

9.3

Gorgeous cask strength bourbon from powerhouse Maker’s Mark 🥃 The perfect structural support for this beautiful Banana Boulevardier 💥 The recipe (below) was concocted by the mixology gurus at Houston’s very own Anvil Bar + Refuge.

- 1 oz bourbon
- 1 oz sweet vermouth
- 1/2 oz Campari
- 1/2 oz banana liqueur — 5 years ago

with Krystal

Tracy Scurto

9.4

Always fun at the Anvil Club! — 8 years ago

JFP

9.7

2009 bottle. Same restaurant as 2019. Exquisite wine for excellent steaks. — 2 years ago

Lani Murray

9.0

With Geschkes at The Anvil — 2 years ago

Erik Longabardi

9.4

2010. Still a baby but hits big on all the sensory buttons. Tops — 6 years ago

Armin Pfleiderer

9.0

I brought this into a shop I managed about eight years ago...it was still there tonight. Concerns over vintage (and a drinking window label statement of 5-10 years), erratic storage practices since I left the shop, and an engorged and busted cork were well founded. Cork debris, a considerable amount of sediment filtered upon decanting, and a good hour-and-a-half of development, and I can say my fears have been assuaged. This is only slightly past peak, a pleasant surprise for a $36 Shiraz from the Aussie heyday. Showing lush boysenberry liqueur, thyme, licorice, and leather with a still lively acidity, velvety tannins, and a heat that, thankfully faded from damning to acceptable over time, this was just plain fun — 8 years ago