Jay Kline

9.3

Popped and poured; enjoyed over the course of two days. Equally enjoyable on both nights however, the nose was most powerful on Day 1. “Ampodium” (formerly Classique) is 100% Syrah sourced from a dozen or so vineyards and made in a largely traditional style; plenty of whole cluster and a very judicious use of new French oak. The 2010 “Ampodium”pours a deep garnet color with a near opaque core; medium viscosity with moderate staining of the tears and signs of light sediment. On the nose, the wine is vinous with notes of ripe, some desiccated and some tart, black and blue fruits: blackberries, blueberry pie, fields of lavender, black pepper, bacon fat, iodine, and granite earth. On the palate, the wine is dry with medium+ tannin (mostly integrated) and medium+ acid. Confirming the notes from the nose. The finish is long and laden with rocky minerals. Totally in balance and at peak. Lovely. Drink now through 2035. — 7 days ago

Somm David T

Independent Sommelier/Wine Educator

9.3

My continued quest to try as many 2022 Burgundies as possible.

My instincts on this one is it will require more cellaring than the previous other five 22’s.

The nose says, it is in a dumb phase. Not showing much. Muddled, brooding dark fruits, not very distinctive earth and withering dark flowers.

The palate fruits are nice. Juicy, ripe but again not one fruit stands out over all others. Dark cherries, ripe strawberries, some nice blackberries, plum, raspberries with the lightest blue fruit hues. Tannins here but far less pronounced than the previous five wines. Like the others, dusty, dry top soils, limestone powder, dry river stone, black tea, dark rich soil with dry leaves, dry twigs, 65% new oak here but you wouldn’t sense that high of use, so, barrel shavings, lightly grilled meats, dry tobacco & leather, very light baking spices, baking soda/powder, nice, dark spice-not overdone, dry herbs, moist, volcanic clay, withering to dry dark, red flowers, nice acidity with an nicely; balanced, elegant, well made finish that lasts two-minutes that run nice fruit to dry minerals.

Don’t open for ten years. — 6 months ago

Peter van den Besselaar

9.3

Vintage 2012 | from magician vintner Rene Pöckl in Burgenland. Tasted blind next to Gloria 2012 Saint Julien. Easy win for Pöckl. Top notch. — 16 days ago

Scott@Mister A’s-San Diego

9.5

2019 vintage. Last tasted 07.30.23 (9.5). Good lord. This is still (unsurprisingly) effing ridiculous. Explosive and giving without being compliant. Every time tasting this, attempt to renounce Cabernet Sauvignon/BDX blends forever. Hopefully someday, I'll make it stick. 02.28.25. — 2 months ago

Michelle Berryman

9.4

Fabulous, paired with beef Wellington — a year ago

Pablo

9.3

Hell yeah. And the price point is hard to beat. — 2 years ago

Scott@Mister A’s-San Diego

9.6

2019 vintage. Last tasted 08.19.23 (9.5). Still medium heavy-heavy bod. Plushy nose, aggressively undying flavors and brick + mortar structure. Comparable to what it must have been like to see Mozart live back in that day. Confusing. Pure. Beyond mortal comprehension. "It's getting better all the time." 03.08.25. — 2 months ago

Inseon Hwang

9.0

Solid mid range burg. — 2 months ago

Todd Scurci

9.0

#legacyrecords #burgandy — 8 months ago

Bob McDonald

9.4

A dense bright ruby in colour. Initially vanilla/oak notes which blew off with time in decanter. Dense rich and brooding - not giving much aromatically. Tight and muscular. Behaves younger than 7 years. Made by the redoubtable Rene Barbier, one of the founders of the revitalised Priorat movement as shown in the excellent documentary “Dreaming of Wine”. Full bodied and flavoursome. Rich and herbal - predominantly ripe Garnacha grapes. Red and black fruits. Had a wonderful visit there last year with the family and an informative tour and tasting at Clos Mogador. I love the fact that they have kept their wines affordable unlike their Priorat colleagues Alvaro Palacios (L’Ermita) and Daphne Glorian (Clos Erasmus) whose wines are quite expensive. This Mogador is so not ready to drink! Needs time in the cellar. Disagree with Thomas Matthews Drinking window of 2019 to 2024. Personally I think this wine will cruise through to 2030. I will leave the last one for around another 4 years. — 2 years ago