Matthew Cohen

9.2

Needs 30 minutes.

Nose is apricot, some elegant richness.

Palate is elegant apricot, a hint of apricot. Elegant richness. Almost some apricot pit. Some spice.

A wine from a random place that is very distinctive and also very well made.

Bought from gm fass selections. — 3 days ago

"Odedi"

9.3

#AgedWineTuesday

Dark ruby in color with a wide reddish rim. Not showing much age.

Nice nose of blueberries, blackberries, black plums, cooked cherries, oak, licorice, spices, coffee, light vegetables, herbs, light vanilla, tobacco leaf, pencil lead, black pepper and light medicine.

Full bodied and smooth with medium acidity and long legs.

Dry on the palate with blackberries, black currants, plums, cooked cherries, oak, licorice, cloves, earth, light vegetables, pencil lead, coffee, dark chocolates and peppercorn.

Long finish with round tannins and coffee notes.

This is a nicely aged Bordeaux from the great 2009 vintage. Showing a great nose and mouthfeel.

Elegant with lots of fruits. Nicely balanced with nice complexity.

Needs a couple of hours to open up properly and show its pretty nose, so be patient. Tannins come in after 90 minutes.

Robert Parker 93 points.

Will continue to age nicely in the next 5 to 10 years.

Tasty and spicy. A delicious wine.

13.5% alcohol by volume.

93 points.

$65. — 5 days ago

Robert S.

8.9

Great balance of cherries, minerality and tannins. Decant and enjoy. Solid QPR. — 3 days ago

Stefan Dolhain

9.3

2018 vintage. This estate was bought by Jacky Lorenzetti in 2007 and the investments are paying off (see also the spectacular quality improvement at their Pauillac estate Pédesclaux). While previous vintages featured a majority of Merlot, this 2018 is a blend of 59% Cabernet Sauvignon, 37%. Merlot and 4% Petit Verdot. This might very well be the best vintage to date for Lilian Ladouys in a year where Jacky's daughter Manon joined the business. She is highly devoted to organic farming and the Lorenzetti estates are now officially in conversion to organic. Moreover, Lilian Ladouys was promoted to "Cru Bourgeois Exceptionnel" status in 2020. An estate to watch and the wines are very affordable too at around 20 euros. Classic nose with ripe cassis and cedar wood, intertwined with a fresh minty aroma. In the mouth the fruit is concentrated and layered with amazing freshness and a solid ripe tannin structure that make the alcohol (abv. 14,5%) go unnoticed. Long mineral finish. Highly recommended. Still very young, give it time to open up or decant. Should age beautifully for at least 15 years. — 5 days ago

John Van Trijp

9.5

THE best value for money producer in Burgundy! — 2 hours ago

Jay Kline

9.1

Popped and poured. Wet asphalt, dark cherry and purple flowers on the nose. Ripe bramble fruit, fine tannins, great acid. Long. Unbelievably fresh! Delicious on its own but even better with a meal. Out of this world QPR. Pérez truly is a wizard. — 11 days ago

Jakub Kalinowski

9.0

Surprisingly fresh in the nose with dark cherry, garden herbs, bleach olives and some roast & bacon + earthy tones in the background. Very youth in fact.
On the palate this shows nice concentration and a rich, slightly fatty mouthfeel, yet without any heaviness. This is in fact very nicely balanced with juicy, velvety, mellowing tannins and fresh acidity. More bacon & roast than cherry on the palate, making it more savoury and highly food friendly.
This is in a beautiful spot & drinking very nicely right now! — 11 days ago

GaryWEdwards

9.5

In a perfect drinking window, showing everything from mint to tobacco and leather. A silky long finish in this right bank gem. Special thanks to Vine on Hilton Head Island for allowing to bring for corkage fee. Pairs perfectly with their duck flambé with orange moonshine. — 2 days ago

Jody Scharf

9.3

Earthy Windy and Firey, Delicious great value. Buy buy. — 6 days ago

Severn Goodwin

9.2

Nose has butterscotch candy, fresh lemon peel, cut lemon, candle wax, yellow apple slice and toasted white bread.

Palate has warmed yellow apple, warm lemon curd, dried lemon zest and moist clay.

Decanted ~90m.

At +3h, the palate is picking up some nice weight, it's grrrrrreat! — 8 days ago