Jay Kline

9.5

A continuation of some 1981’s that I’ve been opening to celebrate my 40th and this might be one of the biggest revelations yet. Over the last 20 years of my education, I’ve had the honor of being humbled countless times by wines, both good and not so good. However, every now and again, a wine comes along that challenges basic conventions and broadens my perspective. This was such a wine. Popped and poured; served alongside an assortment of grilled fare. The cork was about as healthy I’ve seen from a wine at 40 years. It came out mostly intact save for a small piece that was easy to remove but it served as a reminder that I ought to spend the money on a Durand. The color is deep garnet with some ever so slight browning at the edge of the rim. There is some fine sediment towards the bottom of the bottle but it’s otherwise quite clear. The nose was immediately engaging and full of interest. Predominate notes of old leather, dark cherry, mushrooms, black pepper, tobacco, and sweet baking spices. On the palate, the wine was rich, redolent. A mix of dark, mostly desiccated fruit, pipe tobacco, and baking spices. The real star however was the structure. Everything was still in its right place. Tannins were noticeable though clearly softened with age and very well integrated at this point. The acid provided all the necessary lift and a perfect zip to the finish. A wine of supreme balance. The four of us who shared this bottle looked at each other in wonder and amazement. A truly special wine that has years of life ahead. I have little doubt that it will still be handsome at 50. — 3 years ago

Stephen Redenbaugh

9.3

A true “frankenwine”... who would even consider a 50/50 Pinot/Mourvedre blend? But... (wait for it...) it works. Soft, silken, steely, deep, focused, cloudy in the glass. Low ABV...Smokey, dry, already developing secondary notes of rare meat and savory herbage. This is a site/specific wine... high, rocky, volcanic...bizarre enough a true “food wine”. Life under quarantine is too frigging short to drink boring/ traditional wines... High fives to John Lockwood and Hardy Wallace...The wine is a Dirty & Rowdy/ Enfield collaboration. — 4 years ago

Adam Nesto

9.3

Took some time to open up but rustic fruit and leather. still got life in it. — 4 years ago

with John, Ben and 1 other

Paul T- Huntington Beach

9.4

Better than my first bottle last June.
Parker 95 Wine Maker notes,


Derek Mossman began Garage Wine Company at a time when there were relatively few smaller, family owned wineries in Chile. He not only started his venture to produce hand made wines on a human scale, but also to buy fruit from and support farmers with great quality fruit throughout the country. Along the way, he also banded together a group of like minded wineries to create MOVI, a platform to promote smaller production wineries in Chile.

Tantalizing aromas of blueberries, violets, orange peel, raspberry leaf and aniseed with a touch of aromatic herbs that provide freshness. The palate is electric, with pulsing acidity, ultra-fine tannins and very good length. Both rustic and elegant, wild and subtle, it has precision, elegance, balance and life. Shows no alcohol nor wood. A fresh, Mediterranean blend from a vineyard that was forgotten, revived, regenerated and today shows what the Maule is capable of. — 3 years ago

Severn Goodwin

9.6

Happy Father's Day 2020 to all; I'm posting pictures of our fur-kids, an independent and somewhat self-interested bunch. Two boys (9) and two girls (3), all rescued from various locations across the East Coast of the US. They generally bring the utmost of joy to my life on a daily basis.

Nose has blackberry jam on moist leather, minor cedar, very light barnyard notes, grilled blackberry,
blueberry compote, brewed dark roasted coffee, wet garden soil, chocolate vines candy and dried orange peel.

Palate has over-ripe blackberry, wet tanned leather, dark chocolate syrup, dehydrated black cherry, chocolate covered blueberry and moist cedar.

Silky smooth, intense finish running +2m, still showing tannins. Expect this bottle to easily hold another 10+ years without concern, in proper storage.

Decanted ~5h. Paired with well salted (in advance), medium-rare, grilled NY strip steaks from my favorite, local farmer in Columbia Co. NY (Kinderhook Farm) and sauted, early season, baby squash in ozro with our garden herbs.

INAUGURAL vintage on this wine, I certainly didn't realize that fact when we bought it in September 2005! This has been in storage for the prior 15 years, just coming back home in January 2020.

Merlot 50% / Cabernet Sauvignon 40% / Petit Verdot 10% — 4 years ago

P A

9.0

If you’re an IPA enthusiast, willing to take the leap, celebrate life, pushing yourself to the fullest this IPA from 10 Barrel Brewing in Bend, Oregon “this one is for you”. If you’re a Bud drinker ok but “This IPA is not for you.” There are no boundaries enjoy life.
6.8% alc/vol. 70 IBU’s Cheers 🍻 🇺🇸🇨🇦 — 5 years ago

Severn Goodwin

9.3

Nose has mashed blackberry, ripe black current, ripe black cherry, wet saddle leather, horse barn, dried mint, fried green herbs, chopped bacon, muddy garden soil, constantly developing...

Palate has mahogany shavings, black cherry 🍒, dried garden soil, day old bacon bacon 🥓, over-ripe black currant, warm dark chocolate, (minor) baking spice with a very long and intense finish. This wine has at least a decade in front of it tonight. Perfect, supple cork on extraction.

Still quite tannic, decanted 4h, needs much more time to reveal it's true self.

My retailer commented this was not a standard CA Cabernet, more Bordeaux-like, and he was fully on point. The stink on the nose really pointed us away from CA right away.

Paired to some expertly grilled, medium-rare Delmonico steaks from my favorite, local farmer in Columbia Co. NY (Kinderhook Farm), well salted (in advance). Finished with Maldon smoked sea salt, best which exists in the world, IMHO. Also roasted beets with goat feta from VT, where I can only image goats listen to Phish and eat Ben & Jerry's ice cream daily, because only a stress free life like that could yield cheese this good.

I'd like to know the blend on this, should anyone know, I can't believe it's 100% Cab based on the stinky nose, which we appreciate. — 4 years ago

Alex Heilman

9.4

Such a lovely wine. Soft tannins, co-fermentation of Italian reds with Arneis. This is the life partner we all want. It’s sassy, humble, and chill. Sign me up — 4 years ago

Severn Goodwin

9.3

We recently pulled some cases out of storage, which haven't seen the light of day for nearly 15 years, so I'll have some fun posts in the next several months.

Nose has dusty cherry, dried blackberry, tanned leather, old cedar cigar box, shriveled blueberry, dried black currant, violets, mashed blueberry and dark roast coffee.

Palate has rehydrated blackberry, dried cherries, dried blueberry, dry potting soil, over-ripe black currant, chocolate powder, medium tannins, long finish; polished and beautiful!!

Paired with enchiladas with my homemade sauce from the summer of 2019 tomato harvest, local beef from Columbia Co NY; the dish and the wine lifted each other.

Could hold this bottle until its 20th birthday in proper storage, likely a little more. A perfect and supple cork pull tonight.

Listening to the beautiful vocal prowess tonight of Catherine Russell, life is good. No COVID-19 lockdown in MA yet, but it's gotta be around the corner...

$38, September 2005. — 4 years ago

Jo Anne B

9.0

Memorial weekend needs a magnum and the beach. Life is good. Love all Prisoner Wine Co wines — 5 years ago