Devin Brown

9.1

The description: Complex and enticing, a sense of place and pinosity, there’s detail in the fragrances from dark cherry to old strawberry, raspberry and baking spices. Some of the classic Otago landscape scents of dried herb and thyme frame some of the bouquet along with some smoky tones of barrel with clove and vanilla. An equally complex and textured wine touches the palate with a firmness from tannins and acidity, savoury qualities from site captured in the winemaking and core flavours that speak to variety and the Dicey SV style. Warm with plenty of texture and fruit concentration, a wine that will go the distance with best drinking from 2026 through 2036+.
The opinion: just excellent — 3 months ago

B

9.0

1982 Bruno Giacosa Santo Stefano di Neive Riserva Barbaresco. Dinner w M&M Li and JW&AC at Cap. It wasn't the star of the night- the '75 Heitz killed it, but we didn't think this was bad. It just wasn't a superstar. K knew it was a little dicey to bring this to dinner, but curious enough to try. JW was skeptical from the get-go. It definitely got better in the glass after a little while, peaking about an hour after opening. Longer than that, it flattened out pretty quickly. Not cloyingly sweet as it can sometimes be, and had some great softness to it. K didn't love it, didn't hate it. — 8 years ago

Joe Ellis

9.4

Still very youthful for such a dicey vintage, this wine has enough stuffing to last another dozen years... — 9 years ago

Jess

9.0

Dicey Pinot Gris 2022
Bannockburn, Central Otago, New Zealand

Pale-medium straw color.
Aromas of ginger, garlic, citrus.
Dry. Flavors of ginger, citrus, soft floral.

Intensity: 4/5
Complexity: 2/5
Balance: 4/5
Finish: 4/5 — 5 months ago

Steven Comfort

9.0

One of the best examples in an otherwise dicey 2008 vintage in NorCal — 8 years ago

Fred Swan

9.4

It's often said "it's better to be lucky than good." For the dicey 2011 vintage, being both was vital. One needed to be lucky with weather in the vineyard and good with both viticulture and winemaking. This wine is a great example of just that. It's expressive and earthy with briary black fruit--especially blackberry--and coffee. The medium-bodied palate is graceful and framed by very fine, soft tannins. It's super drinkable now, but will age for several years yet. 13.1% alc. $125 — 9 years ago

Eric

9.3

Dicey cork, but the wine is in great shape. Delicate, refined, and balanced. Magnum! — 5 years ago

Greg Gregory

9.3

Decanted and took a LONG time to begin to open up! Needs time but I’m detecting a hint of oxidation so this will be dicey to decide what to do. — 6 years ago

Chris Plance

8.9

Buying CA 2011 is like visiting a prostitute -- it can get real dicey. This Brandlin does have many of the elements that you would expect from a classic Bordeaux blend *and* I can get a hint of that Veeder mountain fruit. I did open this at 8pm though and am just finding this at 10pm. It needs time, and can deliver — 8 years ago

Ludovic Anacleto

9.6

This is very very strong. Modern St Julien, powerhouse yet very elegant. The nose is very serious, almost 1er Grd Cru- like. I must admit that I rather have a very good dicey like this one instead of a ok Mouton. — 10 years ago