Abby Nutter

9.5

i love love love this one. refreshing and so drinkable, i’m not a typical white wine girlie so if i see this in the store, im picking it up. — 2 days ago

Jay Kline

9.4

It is customary for the wines of Chateau Musar to be released seven years post-vintage. However, in 2013, the decision was made to hold the vintage back. 2006 was unusual for two reasons. The first, were the cool climatic conditions in the Bekaa; the likes of which had not been seen since the 1950’s. There was a two-week period in winter where the valley was blanketed in snow and mild temperatures remained in effect throughout much of the growing season. The second was much more tragic: 2006 was a war year in Lebanon. On July 12th of that year, Israel and Hezbollah engaged in a bloody conflict that lasted (officially) a little over a month. Sadly, thousands of lives were lost. In 2017, eleven years after harvest, the 2006 vintage was deemed ready for release.

Poured into a decanter about 90min prior to service. The 2006 pours a deep garnet color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of black cherry, blackberries, black currants, tobacco, horse blanket, leather, some red and purple flowers, dried herbs and Eastern spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long and absolutely delicious. A triumph and perfect with lamb chops. Drink now through 2046+.

How Chateau Musar endures to make wines from the Bekaa remain one of the great examples of human grit and determination available in the world of wine. Frankly, it’s a minor miracle this vintage ever made it to the winery. — 7 days ago

Chris MacLean

9.2

This seems more integrated than the Hyland Vineyard, same vintage. Anyone have insight? — 5 months ago

with Sarah

Pinotman /// Andreas

9.4

This really does have Chambolle character. See Lyle’s notes. Light in color, bright, some tea notes but for the most part beautiful fruit, touch cherry, raspberry, citrus… and very soft tannins - days later under my Argon line- faint prune plum. Wouldn’t age this - it is perfect now! — 2 months ago

Bob McDonald

9.6

This is a riper style than is normal for Craiglee which is usually quite cold climate peppery. This is full bodied showing blackberry, spice, liquorice and some black pepper. Always a reliable top quality Shiraz. The vineyard is just to the north of Melbourne’s Tullamarine Airport in cool climate Macedon. Could see out the 2020s in the Cellar. — 2 months ago

Scott@Mister A’s-San Diego

9.4

2019 vintage. PNP. Sultry and sexy. Light-medium/medium bod. The Corison Cabernets occupy a deliciously distinctive, Napa niche. This vintage is no less than that standard. Slightly less “busy” than the 2018, the 2019 continues to bring the must-have goods to market. Herbs, earth, woods, cassis, anise, kapow and blammo all easily found within. When you come across a jaded Napa Cab person (raises both hands), this baddy restores the faith. 01.20.25. — 4 months ago

Jay Kline

9.1

Popped and poured; enjoyed over the course of a couple of hours. The 2014 Classico pours a slightly hazy garnet with a translucent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing. Initially showing notes of stewed red fruits, however with about 30 minutes of air, the fruits freshened up. Morello Cherry, macerated strawberry, dried roses, tar, leather, gravelly earth, and a pleasant mix of cool spices. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is medium plus; grippy and savory. An often maligned vintage in Piemonte, particularly in Barolo (though some outstanding examples exist). However, in Barbaresco, there was more success and this is an example. Drink now through 2034. — 16 days ago

Marshal White

9.3

Pretty flippin’ serious wine. Rich (for a wine that was probably picked around 20 brix) but not enough for it to be cloying or heavy. Flavors are not particularly fruity; some hazelnut and lemon oil that will probably go to that fermenty hay character with some bottle age. There’s some noticeable tannin too, some of which I think is wood-derived but it gives the wine grip. The weight (alcohol x ph x acid) is perfect. White burgundy was my favorite wine in the world and I’m spending my dollars and cellar space on OR Chardonnay because you’d spend a lot of money to get something this good from Burgundy. — 4 months ago

Lindsay joly

9.3

Very well made wine, wish I had more — 5 months ago

Andrew Cullimore

9.3

Medium ruby , with garnet ruby rim . Quite cool spicy cassis , mineral grafite nose . Blackberry , seashell , mineral notes . On the palate good richness with ripe blackberry , cassis and grafite . Lovely ripe , fine tannins and really good freshness . Good grafite , cassis tinged length. Shows a lot of potential , young still , needs time .. come back in 10 years and will last well a further 10 . — 6 months ago