Norman

9.3

End of the fiscal year. Long one but a good one so this is an exhausted versus drown sorrows drink ;) Old Forester Birthday Bourbon 2024 (12 Year, 107 proof)

Nose is surprisingly light for the proof. Soft sweetness, light oak, and a hint of rye spice.

On the palate it isn’t heavy, but it fills the whole mouth. The heat shows early and stays present, reading higher than 107. Sweetness is there but restrained. More spice builds with time, rye-forward and focused on the tip and top of the tongue, with some grip on the cheeks. Oak stays light rather than deep or dusty.

Bit hotter than I’m feeling I want tonight. — 4 months ago

Shay A

9.5

Jarvis is a winery I will always have fond memories of due to visiting it many times so early in my wine journey. While I enjoyed the reds (especially the cab franc and merlot), their Finch Hollow Chardonnay (both the filtered and unfiltered) were standouts. My last bottle!

A youthful bright yellow in the glass. Rich and integrated aromatics of salted popcorn, lemon cream and honey roasted cashews. Tidal wave of flavor on the palate that borders on hedonistic but pulls back just before. Oak is in-play with some baking spices and honey helping round the profile. Acidity has faded a bit but these have always had good phenolic grip, an almond skin-like finish. This reminds me of a blend of Aubert’s SugarShack (Napa warmth) with Kongsgaard (texture and grip). Not getting any better, this is a window that I have to imagine the winery was working towards. Delicious. — a year ago

Ira Schwartz

9.4

When I went to open this wine for a friend who contributed to my wine education during the early years he immediately said, "Not until it was at least a decade on .” I shrugged my shoulders and buried it. I understand now. I had concerns as there was something floating around in the bottle. In the mouth it felt 3-D but never heavy. Flavors of watermelon , peach , red berries, and flavors quite frankly I had never experienced in a wine or could identify. At times it showed like a cocktail one would get on the beach , at other times like a complex sour ale. I feel confident in its youth it had a higher level of sweetness but like a great Riesling it perfectly integrated. A lingering juicy finish. I realize this wine would not be for everyone but for me one of my most memorable wine experiences and what I love about wine.. Honestly, my score is irrelevant. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I remember when the 2005 Pichon Lalande was reviewed by RP, 89. I saw that & said, you would have to get in the way of the 2005 Bordeaux vintage to be that sad. I still bought 6 at a bargain basement price. A very good idea post 20 yrs+. Both Pichon’s don’t have a modern day history of getting in the way of a good vintage.

I also bought this one. 18 yrs in bottle and still acending. This will hold 5 more yrs and will last another 10 yrs properly stored.

I have visited Bordeaux 11 times. This chateau visually is still my favorite. It was showing a picture of this chateau to Sofia that launched our first visit. Sofia loved it and we have stared at it multiple times on every visit.

It was in our visit in 2007, I stood in the estate vineyard, looked & tasted their soils. After doing so, I said, “I get it.” I understood everything about what I was tasting in Left Bank Bordeaux’s early in my wine journey.

Sofia and I had dinner w/ Christian Moueix not long after the 2005 vintage was hyped/released. She asked him, when did you know you had something special?” He said, “as soon as I tasted the fruit at harvest.”

Tonight, it shows that it is a close relative, a sibling to Pichon Longueville. Cork, perfect.

The nose shows; classic left bank traits. Ripe, dark, brooding fruits, bright, mid berries, red cola, leather, tobacco, sandalwood, leather, led pencil, dark rich earth, limestone, dry river stone, hint of mushrooms, dark, red, fresh & withering florals.

The fruits on the palate show everything outstanding from the 2005 growing season. Ripe, juicy, brilliant; dark currants, blackberries, black raspberries, black plum skin, black cherries, baked/poached strawberries & some hovering raspberries. Dark chocolate bar to pudding, red cola, anise, dark spices w/ palate heat, dark, rich earth w/ dry leaves, pronounced graphite, dry tobacco, leather, limestone, dry twig, dry river stone, moist clays, moist herbs, cedar to sandalwood, withering & dry, dark flowers, red roses, some lavender & violets, beautiful rainfall acidity, excellent; balance, tension, structure, length w/ an elegant finish that lasts minutes and lands on spice & earth.

13.4 ABV. Nice.

#TheTwoHourRibcap

This held up vacuumed sealed the same night, refrigerated & enjoyed exactly a week later. — 4 months ago

Scott@Mister A’s-San Diego

9.3

2002 vintage. Perfect fill and cork. Decanted and tasted multiple times over the course of 2.5 hours. Almost zero sediment. Medium body. Thrust/concentration initially all frontal palate with some transition to the mid-palate after 45 minutes. Finish throughout was left a bit wanting. Big tamarind, sandalwood, menthol (molasses after an hour in the decanter) and Fruit Stripe gum just before the flavors absolutely drop out early on. Some grape fruit wrap along with tobacco and leather in hour number two. Let's face it...this was opened a decade too early. Obvious pedigree in definite need of a 5-6 hour decant for those insisting on drinking this now. Revisit after 2032. 2.23.24. — 2 years ago

Palmer Emmitt

Owner/Winemaker Judge Palmer

9.0

I still have quite a few wines like this from my early days of wine collecting - stuff that was highly rated or recommended in the $15-30 price range (this was $18 from Wine Library in 2009). Wines that could provide a great quality for the price, but that no one, including me, ever expected would spend a dozen years in my cellar. Many people would assume wines like this one to be hopelessly past prime, but over and over again I’m surprised how well so many of them - from both the old and new world - hold up. At first this wine seemed to be over the hill, with some brownish tinge to the color, balsamic aroma and leathery mouthfeel, but the longer it’s in my glass the more I’m enjoying it. The sweet and intense red cherry fruit is sightly raisiny in character yet still somehow bright, the tannins are integrated but still firm, and the acid is balanced and mouth watering. Pretty classic Grenache-Carignane that would hold its own against Priorats costing several multiples of its price. Sometimes wine makes you smile (most times). — 5 years ago

Jay Kline

9.4

Opened a few hours prior to service and enjoyed with dinner over the course of a couple hours. The 2001 pours a deep garnet color with a near opaque core; medium viscosity with no staining of the tears. On the nose, the wine is developing (still!) with notes of Morello cherry, raspberries, red flowers, oolong tea, leather, and dry earth. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is long. The Il Marroneto only gained power with time. Looking back on my notes, the last time I had the 2001 Classico was nearly ten years ago (and I had enjoyed it a few times before that). Since then, I’ve learned a lot about the aging arc of Sangiovese and those experiences were just entering the early drinking window for the 2001 Il Marroneto. This is where I really like them. Drink now with patience and plenty of air and through 2036. Bottle No. 6064 — 5 months ago

Jeremy.Buss

9.3

Took me a while and finished this bottle off today. An excellent, well priced bottle of enjoyable bourbon. Highly recommend grabbing this for sipping times. — 2 years ago

Jay Kline

8.9

Believe it or not, in the early 1970’s there were less than a handful productive wineries in the Radda UGA; Castello di Volpaia was one of those. Radda was simply remote and difficult to get to. However, times have changed and today, there are more than 40 active wineries! Volpaia is somewhat unique in that its vineyards are some of the highest elevation in the entire Chianti Classico zone.

Popped and poured, the 2021 “Chianti Classico” pours a light ruby color with a transparent core; medium viscosity with no staining of the tears. On the nose, the wine is developing with light notes of cherry, orange pith, dried green herbs and earth. On the palate, the wine is dry with medium tannins and medium+ acid. Confirming the notes from the nose. The finish is medium. If Radda has a reputation for more elegant wines, then Volpaia is a leading example. While it’s more “reserved” than many others, there is substance and has a story to be shared. Drink now with some patience but I think this will be even more enjoyable in the next 5-10 years. — 2 years ago

Donald Patz

Owner/Winemaker Patz & Hall

9.8

Wine of the Year – 2020. What a year. Maybe it should be “Wine of the Apocalypse” 1976 MOUNT VEEDER WINERY “Niebaum-Coppola Vineyards” Napa Valley Cabernet Franc. Yes, I love old California wines and every wine I have declared “WOTY” has been from the 1970’s so far, but I believe it’s time to leave the 1970’s behind and move on so 2020 – we go with an obscure variety especially in 1976, Cabernet Franc. I’ve had this wine three times with the last one being this week. Mount Veeder wines from the 1970’s and early 1980’s still sport what may be my favorite label design ever. The David Lance Goines’ label (he also did Ravenswood) just rocks. Oh yeah, the wine...
From a low neck/high shoulder bottle with an intact cork the wine poured out with a delicate aroma of dried roses, light pipe tobacco, and even a hint of cherries. The texture was edgy and tart but nothing to panic about – just a bit of oxidation which would have been surprising if it was absent from a 44 year old wine! I sat with friend Jodi @jojosommface for a couple of hours at lunch and watched as this wine slowly unwound and displayed its full panoply of exotic flavors. At about opening +2 hours it was really stroking – now the aromas had morphed into anise, blackberry, that smell from first grade when you cleaned the pencil sharpener – sort of, cedar and graphite but more complex, some fig and date notes lingering. It was extraordinary in every way and a delight to drink and share.
The 1976 was the third vintage released by the winery started by Michael and Arlene Bernstein and I have no idea how many cases of the Cabernet Franc were made. There was also a Cabernet Sauvignon (I’ve also had), probably a Chardonnay. I’d never seen this wine until it started coming up on wine auctions about ten years ago. I miss wines like this and certainly in my own way craft the Secret Door wines to perform like this over time.
I hope that you and your family get to enjoy wonderful wines together this Holiday Season. If you share one of my wines please feel free to post with your comments! — 5 years ago