Lyle Fass

Founder Fass Selections

9.8

Completely absurd. For the first two hours, this was more about Switzerland than Chardonnay, a tight mineral coil of acidity, precision, alpine energy, and unbelievable finesse. Only later did the Chardonnay character emerge, broadening into something that felt almost like a mountain-grown Montrachet. The balance is extraordinary, standing on the cliff edge between tension and opulence without ever falling. A profound wine that rewards patience. — a month ago

Severn G

9.1

1998 | Red Blend

Quite vegetal and austere after a few hours of decant, couldn't drink it. Shuffled aside, after almost two weeks it finally shed its mortal coil and reminded us of the beauty of Tapestry. Our finale of the BV 1998's in the cellar. — 2 years ago

Lee Pitofsky

9.5

Wonderfully balanced, elegant and intensely aromatic. Layered with black raspberries, roasted herbs, game meats, hints of black pepper and exotic spices. The finish is long, focused and precise with silky resolved tannins. Happy the heat did not cause it to coil up. A beautiful showing. ✨ — 6 years ago

Eric L.

9.3

Big, tasty Pinot. — 10 years ago

Ron R

9.1

On the nose, it comes across as a tightly wound coil , with tart cherries, minerals and exotic spices.

On the palette, the wine stands firm and bold. Tannins are far from resolved (even a touch gritty, perhaps), which was a surprise. It's a strong example which was dense, layered and compact. We popped n poured, to which I plead guilty. — 10 years ago

Morgan Harris

Head Sommelier Aureole New York

9.4

I'm always so drawn to these "lesser" wines from great estates. Not just because they're cheaper, but because they're not burdened by the expectations surrounding them. This was stellar. Pure red Gevrey fruit, surrounded by this shimmering coil of red flowers, rhubarb, exotic mushrooms, and middle eastern spices. Floats like a butterfly and stings like a bee. — 12 years ago

Tom Casagrande

9.2

Popped and poured. No sediment. Gorgeous nose of earthy, sappy cherry, cola syrup, shards of quartz, and subtle spice. More reserved and austere on the palate than the nose suggests. A tight coil of fruit initially, then morphing into savory, mineral notes that cling. Bone dry

UPDATE: After an hour of air, the palate is softer and a bit more expansive and friendly. The back label has a Ridge-like lists of the ingredients. It lists “Tannin” as an ingredient. I had no idea that one could add tannin to a wine like adding a pinch of salt to a dish. I thought it was solely a matter of skin/juice contact and time. — 3 months ago

Jay Kline

9.3

Popped and poured; enjoyed over a several hour period. No formal notes. I figured this would be a baby and it certainly was. At this point, everything is wound up into a tight coil. The nose is loaded with dark crunchy fruits, green bell pepper, tobacco, dried Italian herbs, aromatic wood and light baking spices. On the palate, the fruit is super fresh. This comes across elegant however the structure is pretty significant; the acid in particular with the tannin being a bit more on the sneaky side. I drank alongside the 2018 Beta “Maus” and while the nose on the San Leonardo was a bit more exotic, these shared a lot of similarities from a body, texture and structure standpoint. I expect this will begin to show better after 2026 however, I have no plans to touch my remaining bottle until after 2030. Patience will be handsomely rewarded. — 3 years ago

Cathy Corison

Owner/Winemaker Corison Winery

8.9

Felicia Woytak/ Grandes Dames. WIW. My 5th, group 5th. Citrus, pale,
Juicy. Tart. Lively, dry — 4 years ago

Matt

9.6

Chave cherry popped tonight. Dense and wound up. So young. Behind the tight coil there was a tease of what it will become. Complex and layered. Smoked meat, crushed rock, iron, violet, black tea, leather, animal hide, cracked pepper, and this super savory/umami character I can't get out of my head. Structured and firm but still displaying a considerable finesse to the tannins. Textural juxtapositions abound. This wine has so much soul. — 9 years ago

Paul Einbund

Wine Director/Sommelier Frances

9.3

Wild but beautiful lots of lemon in an unidentifiable burgundy coil — 10 years ago

Christine Havens

9.0

Always a favorite, the Amestoi
Rubentis Rosé 2014 is a slightly effervescent, refreshing, classic Txakolina pink. Made from 150 year-old indigenous Hondarribi Zuri and Hondarribi Beltza grapes, it displays fresh, vibrant notes of pie cherries, hibiscus, and turbinado sugar. In the mouth, tart red fruit takes a back seat to minerality—oyster shells, sea foam, limestone and saline notes curl and coil around a mouthwatering, lemon pithy finish. 11% ABV — 11 years ago

Peter Scudamore-Smith MW

9.1

Outstanding Sicily wine; made at Regaleali by Laura Orsi for Tasca d'Almerita at their central mountain location; blends nero d'avola (60%) with equal bits of franc and cabernet in a oak matured coil of flavour — 12 years ago

Chris Albin

Winemaker, Azari Vineyards Winemaker, Corskcrew Wines

9.2

Soft, round with balanced but present acidity. Clean, fresh. Good stuff. — 10 months ago

Kapyrick Wine

9.0

v18. Very good. Soft , smokey, crushed grape nose. Juicy, rich, black cherry fruit. Smooth peppery and earth finish. — 2 years ago

David Kline

9.5

Midnight black with an espresso hood that fades to impenetrable darkness. Leaving trails of fallen stars for lacing, cueing fiery gas dragons of unctuous mirage. Black molasses and treacle coil about sticky cherry reductions, curled claws of darkest chocolate and shadowy espresso. Warm smoke of charred barrel pops from the gooey depths of this imposing cauldron. Alas the treat! Dark, pure chocolate with a spike of candied cherry turns bitter and evasive as it storms headlong into the ashes of the night on a broomstick of gnarled oak imperial; fire spitting cinders in its billowing wake. Black arts at play!


#gooseisland #bourboncounty #gooseislandbourboncounty #grandmoncheristout #bourbonbarrelaged #imperialstout #2019 #agedbeer #abv #gooseidlandbeerco #chicagobeer #ilbeer — 4 years ago

Eric Egan

9.3

A different kind of beast. Slow-ox for 3 hours and decanted for 2 it was jut starting to come out if it's shell. Wound like a coil, it gradually eased into life and had just got to a very happy stage, exhibiting some fantastic aromas of spicy tomatoes, strawberries with black pepper, and a hint of dark, fertile farm soil, when the last glass was empty.

Underestimate this at your peril! — 9 years ago

Gabe Flores

10

This is as close to heaven as I've found on this mortal coil — 10 years ago

Joshua Fisher

8.9

Drank the 09half bottle at the old Ebbitt bar with a house made walnut and cream ravioli . The dryness and mineral potency of the medoc alongside the pre pope visit crowd, under boars heads and dead turtle carcasses in lamppost light at 11 pm is like feeling the serpent coil up your leg whispering the unknown secret while your mouth chews the red fruit of old lands greedily without a care except that you should post your thoughts on delectable. — 11 years ago

Eric Hiatt

9.2

Birth year. All there. But about to shuffle off this mortal coil. — 11 years ago

with Doris and Lauren