Daniel Ciolek

8.9

Nice everyday wine from an older and less common grape. Better day 2. Aromatic with strawberries and candied cherries. Slightly tart on opening but smooth day 2. Raspberry, strawberry, clove and some mineral. Moderate finish. — a year ago

Mike Saviage

9.4

Tasted blind. Nice older tawny color. Has a nose that gives you a smile. Notes of bing cherries, rhubarb, cola, moist dark soil, some herbal spice and some funk. Smooth and palate-coating in the mouth. By the process of elimination as I mentally walk through the climats of Burgundy, I settle on Morey St. Denis and throw out a guess of 97 Dujac Clos St. Denis as the bottle. I actually thought about the 96 Clos de Tart as an guess option but didn’t pick up the high acidity trait common in 96s – and went with 97 because of the herbal thing. The mouthfeel and finish shows this bottle is in its drinking window. Give it air. Liked this wine a lot, but like other 96s, the battle between the fruit and the acidity has been ongoing for a long time and while the acidity is finally fading a bit, so too is the fruit. — 4 years ago

Severn Goodwin

9.3

Just concluded the annual Fall seclusion at our cabin in the Rangeley lakes region of Maine, mobile service up there is mostly non-existent, after several days I am posting again. Notes are somewhat brief, as my focus is relaxing and watching the Common Loons swimming and diving in the cove in front of our camp.

Nose has bright green apple, saline solution, distant petrol, under-ripe peach, sliced apricot, clover honey and wet flint
Palate has effervescent and tart apple juice, tart pear, under-ripe peach, green apple peel, wet limestone with solid acidity and a ever lingering sweet/salty/tart finish. A great bottle! — 4 years ago

Daniel Ludwig

9.0

Has a beautiful bouquet on the nose that prevails throughout its surprisingly long finish. Light bodied and a great alternative to some of the more common Italian varietals. — a year ago

Severn Goodwin

9.2

Nose & Palate are still strawberry dominant, mostly dehydrated version, yet still lively fruit on the palate. Five years past vintage (inaugural release vintage) and it's not losing much to be honest.
Prior notes still mostly apply.

The wine is 100% DeChaunac, a more common varietal for colder climates, like Ontario; fruit is sourced locally (FLX region) from Sheldrake Point. — 3 years ago

Lyza Jo

8.9

We liked it — 4 years ago

Adam Kincaid

8.9

Blind tasting no4. Should have let this decant for awhile first because it was super reduced - sulfur and eggs. Honestly would NEVER have guessed burgundy or Pinot noir. Just so saturated and dense. Probably missed some of the common flavors because it was still fresh.

Slightly cloudy opaque purple with little rim variation. Heavily extracted. Bone dry, medium tannins, medium acids. Red berries and chalk with a medium to full body. As it opened we got compost and olives. Nothing to indicate Pinot though… — 2 years ago

with Jillian

garry post

9.0

Smooth and silky, a classy Zinfandel without some of the more common rough edges.

Rhubarb, pepper, bell pepper, soft tannins, dash of oak, spices, cherry... — 4 years ago

Alessandro Dalle Carbonare

9.2

Pure and straight fruit. Very good use of wood. In common with his red’s brother has an incredibly refreshing uplifting aftertaste. But I’d wait at least 2 years to drink the 2018 vintage again. — 4 years ago

Severn Goodwin

9.3

Just concluded the annual Fall seclusion at our cabin in the Rangeley lakes region of Maine, mobile service up there is mostly non-existent, after several days I am posting again. Notes are somewhat brief, as my focus is relaxing and watching the Common Loons swimming and diving in the cove in front of our camp.

Nose has smoked roses, partially dried black cherry, dried cherry, dry autumn leaves and dried vanilla bean.
Palate has smoked cherries, smoked blackberry, fresh rose petals, dried Bing cherry, little to no tannins, mild acidity remains. Future bottles may be 2024+ in proper storage. Superb pairing to slowly (apple wood) smoked pork loin with a tight crust (thank you medium thick fat cap) and appreciable smoke penetration. — 4 years ago