Ei8ht Baskets
Caffè Pacori
Pacori Select
Domaine Chavy-Chouet
La Taupe Bourgogne Rouge Pinot Noir 2018
Very earthy which I love! Earth upfront followed by baskets of cherries. Awesome acidity. Structured tannin for a PN! — 5 years ago
Marisa
Willamette Valley Pinot Noir 2017
Ruby hue, medium concentration. Pink rim variation. Baskets full of fresh red fruit, like raspberries, strawberries, and cherries, and baking spice notes, herbal and vegetal influences, and tobacco leaf. A light body and elegant finish. Nicely balanced on the palate with strong fruit character and moderate acidity. 13% ABV. 2017 Vintage. #ponzivineyards #marisa #luisa #sisterlylove #willamettevalley #newworldwine #pinotnoir #pleasepassthepinot — 7 years ago
Roger Sabon
Cuvée Prestige Châteauneuf-du-Pape Red Rhone Blend 2014
Les Vins Contés (Olivier Lemasson)
Bois Sans Soif Menu Pineau Chenin Blanc-Menu Pineau Blend
Tingling sour cherry bomb with hazelnut. Reminds me of the chocolate covered dried fruit in gift baskets (minus the chocolate). Kinda chalky. I love this. Drank with no food, but I think an oily fish dinner for next time. From Keife. Bring on the Chenin! — 9 years ago
The Prisoner Wine Company
The Prisoner Napa Valley Zinfandel Blend
A bit too fruity for Mike but I loved it. Bold but smooth. This was in one of the baskets he received at work. — 10 years ago
Chateau Megyer
Tokaji Aszú 5 Puttonyos Furmint Blend 2018
Megyer Tokaji Aszú – 5 Puttonyos – 2018
Tokaj, Hungary 🇭🇺
Overview
A classic Tokaji Aszú from the historic Megyer estate, produced at the 5 Puttonyos level, showcasing remarkable concentration and balance. Made primarily from botrytized Furmint (with traditional Tokaj varieties in support), this 2018 vintage delivers richness without excess, earning its place as one of the world’s great sweet wines. A true expression of Tokaj’s heritage — Vinum Regum, Rex Vinorum.
Aromas & Flavors
Intensely aromatic and layered. Dominant notes of ripe apricot and dried stone fruit lead the profile, followed by candied lemon peel, honeycomb, orange blossom, and a creamy custard-like richness. Subtle spice and tea notes add depth as the wine opens.
Mouthfeel
Lusciously textured yet impeccably balanced. The sweetness is substantial but beautifully countered by Tokaj’s signature high acidity, giving the wine lift, freshness, and precision. The finish is long, radiant, and mouth-coating, truly “liquid gold.”
Food Pairings
Blue cheeses, foie gras, almond or apricot-based desserts, crème brûlée, or simply enjoyed on its own as a contemplative dessert wine.
Verdict
A top-tier Tokaji Aszú that delivers complexity, balance, and emotional impact. Rich, elegant, and unforgettable, a benchmark example of why Tokaj remains the reference point for noble sweet wines. Cheers!
Did You Know?
The Puttonyos system historically measured the number of baskets of botrytized grapes added to the base wine; 5 Puttonyos represents a high level of sweetness and concentration while still preserving vibrancy and structure.
🍷 Personal Pick Highlight
A truly memorable bottle, enjoyed on Tokaji Day (December 10-2025), which made the experience even more special. Worth every penny and a reminder of why Tokaji is rightly called the king of wines, the wine of kings. — 7 months ago
Yarra Yering
Dry Red N°1 Cabernet Sauvignon Blend 2010
All fruit at Yarra Yering is hand-picked into 10kg picking buckets in the cool of the morning, and delivered direct to the winery. The fruit is sorted, then either destemmed or crushed into the traditional Yarra Yering “tea chest” 0.5-tonne open-fermenters. Depending on the variety, stalks may be added back during the fermentation stage in baskets for easy removal when there is just enough stalk tannin present.
Occasionally there will be some 100% whole bunch fermenters for use as a blending component. The stainless steel lined wooden tea chest fermenters were designed to hold just the right amount of fruit to fit into the basket press. During fermentation they are hand plunged for gentle tannin extraction, initiated naturally or sometimes with a specific cultured yeast strain.
Once fermentation is complete they will be basket pressed, preferred for its gentle separation of wine from the grape skins and seeds before being transferred via gravity to barrel.
Completes malolactic fermentation in French oak barrels.
Pleasingly unusual in its initial presentation, redolent of roasted carrots and turmeric, Indian spiced cauliflower. Resolves into a more familiar kalamata olive and ripe red fruit character, with some notes that push the profile towards a bigger, almost chocolatey, vanilla-laced Australian character with a velvety smooth, Syrah-like mouthfeel. The sweet glazed root vegetable flavors remain, quite welcome and delicious. — 6 years ago
Gentle Folk Wines
Village Scary Gully Pinot Noir 2018
More baskets of fun. — 7 years ago
De Martino
Legado Reserva Carménère 2016
More elegance & beauty than the Estate.
On the nose; dark currants, strawberries, dark soils, black licorice and dark, fresh, perfumed florals.
On the palate; dark currants, candied fruits of; black cherries, blackberries, black raspberries and strawberries. Gummy fruits, black licorice, black raspberry cola, hint of black olive, nice easy tannins, crushed rock powder, leather, loamy soils, great acidity and a long, elegant, polished finish.
Photos of; Estate vines, landscape around the property and old wicker baskets used long ago to move fruit into the Viña. — 8 years ago
Jean François Ganevat
Cuvée Madelan Nature Gamay 2014
8 or so baskets of strawberries, and earthy goodness for balance. — 10 years ago
The Royal Tokaji Wine Company
5 Puttonyos Furmint Blend 2016
Royal Tokaji – 5 Puttonyos Aszú 2016
Tokaj – Hungary 🇭🇺
Overview
A classic Tokaji Aszú, made from grapes affected by Botrytis cinerea (noble rot), then macerated with must to create Hungary’s legendary sweet wine. The 5 puttonyos designation signals a rich yet balanced level of sweetness, around 120 g/L residual sugar. (Educational note: “Puttonyos” refers to the traditional baskets of aszú berries added — the higher the number, the sweeter and more concentrated the wine.)
Aromas & Flavors
Lush apricot, honey, and candied orange peel at the forefront, layered with quince, dried fig, and lemon curd. Hints of saffron, ginger, and toasted almond bring exotic spice and complexity.
Mouthfeel
Velvety and lusciously sweet, balanced by vibrant acidity that keeps it lifted. Full-bodied yet precise, with a long, honeyed finish that leaves both richness and freshness.
Food Pairings
Perfect with blue cheese, foie gras, or fruit tarts. Also excellent with roasted nuts, crème brûlée, or simply savored on its own as a meditative dessert wine.
Verdict
A benchmark Tokaji — rich, layered, and perfectly balanced. The 2016 vintage of Royal Tokaji 5 Puttonyos Aszú offers indulgence and structure, proving why Tokaji has been called “the wine of kings.” 👑🍷
Did You Know?
Tokaji Aszú is one of the world’s oldest regulated wines — protected since 1737, nearly a century before Bordeaux’s 1855 classification.
Collector’s Rarity 📌
Royal Tokaji’s Aszú wines are globally sought after, and a 5 puttonyos 2016 bottling represents both a collectible dessert wine and a piece of vinous history — 10 months ago
Antica Terra
Paraselene Chardonnay 2018
Wow, was this good! Opened alongside a 2008 D’yquem and a 2009 LaTour Blanche after an evening of champagne.
This is Antica Terra’s first dessert wine, and two renditions were made (both 100% Chardonnay). The first became ice wine (this one), the other dessert wine was made with the fruit held in baskets, with air space around each cluster, to continue ripening off the vine for an additional month.
In the company it was in, this stood out. Richly golden in the glass. Extremely fragrant showing notes of honeysuckle, bright orange marmalade, ripe peach, sweet lemon cream, and a little brown sugar. Not cloying in any way on the palate, it showed a richness in between the D’yquem (powerfully viscous) and the LaTour Blanche (more elegant, high toned). This was spellbinding in how layered it was sporting such an insane finish…lemon ricotta cookies and pineapple. Kiss of acidity to liven it up. Wish I could have opened this solo! — 4 years ago
Austin Hope
Paso Robles Cabernet Sauvignon 2018
Fruit bomb - baskets of ripe and jammy blackberry, raspberry, black currant- also oak, nutmeg, cinnamon, vanilla bean, dried coconut, cola, with delicate sage and mint notes. All of that, coupled with soft tannins on the palate, make this a pop-and-pour kind of Cab from Paso Robles. Vintage 2018. ABV 15%.
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#austinhopewines #austinhopewinery #pasorobles #pasorobleswinecountry #newworldcabernet #cabernetsauvignon #hope — 6 years ago
Louis Bovard
Salix Chenin St. Saphorin 2016
Color : White
Wine estate : Louis Bovard
Designation : Lavaux
Name : Salix - Chenin Blanc
Country : Switzerland
Vivino : 4.5/5
Note : Louis Bovard makes bio-dynamic culture and has introduced in the Lavaux new grape varieties such as Chenin Blanc. The name of Salix comes from the Latin word meaning the willow, with which one braided the branches to make baskets of vintage. A golden yellow straw robe with a nose of citrus, pineapple and mineral. Once in the mouth, the explosion of flavor with a nice acidity and a taste of citrus and apple. The final is excellent, it remains in the mouth and perfectly accompanied a fish.
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Louis Bovard fait de la culture bio-dynamique et a introduit dans le Lavaux des nouveaux cépages comme ce Chenin Blanc. Le nom de Salix vient du terme latin signifiant le saule, avec lequel on tressait les branches pour faire des paniers de vendange. Une robe dorée jaune paille avec un nez d’agrumes, ananas et minéral. Une fois en bouche, l’explosion de saveur avec une belle acidité et un goût d’agrumes et de pomme. Le final est excellent, il reste bien en bouche et accompagné parfaitement un poisson.
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👍🏻Vivino, FB : GabWine | IG : gabriel_dvl 🥂 — 8 years ago
Rockford
Basket Press Barossa Valley Shiraz 2013
This wine is made from assortment of 30 different growers of grapes. Barreled in 50-50 Americans & French oak. On the nose, blackberries, blueberries, black cherries, dry cherries, strawberry preserves, very soft spice, dark cola, black licorice and dry & fresh dark florals. On the palate, dry dark currants, blackberries, dark cherries, blue fruits, anise, tarry notes, black licorice, black cherry cola, rhubarb, powdery dry tannins, crushed rocks, big red florals, warm spice, nutmeg, light clove, good acidity, bright leaner, ripe fruits with a consistent finish that lasts. Old wood baskets presses featured in the photo and the courtyard at Rockford. — 9 years ago
Bodegas Paniza
Garnacha 2014
The wine’s nose comes on just like a wonderful rosé, with baskets of fresh strawberries still on the stems. There’s a fairly strong cherry note as well. In the mouth, I couldn’t really tell it was pink - it was so full and weighty it could easily have been a red. The palate offers beautiful red fruit and a laid-back acidity. It will be perfect on the porch this summer, and it will pair well with salmon or grilled pork chops. — 10 years ago
Somm David T
Independent Sommelier/Wine Educator
Over the yrs, I have done a deep dive into coffee in a quest to make the perfect espresso. It has been a close 2nd obsession to my wine journey.
Pacori has come very close, closest. They make many different roasts but their “Select” is the best I’ve had and I have tried many different beans to get here.
Pacori guarantees you will have their beans within 5 days of roasting. Many sellers don’t put a roast date on their beans. Starbucks, Peet’s, illy etc. might be 30-60 days from roast date or more before you buy them. Grocery stores, longer. Fresh beans make a difference. I would rather my beans haven’t been oxidizing that long before I buy them.
Pacori offers many roasts but I like that they will do sampler 4 packs…a 1/4 pound of each you select from. Their “Select” is a perfect balance of bold and smooth. Bold darkish espresso tones w/ notes of nuts, mocha powder, milk chocolate and caramel.
I have narrowed my selections to their “Select” and “Sumatra.” Next might be their “French Roast” and then their “Black Crest.” But they are all good. Finding your wheelhouse is a pleasurable journey.
Like grapes, same as coffee, you can’t make a good bottle-cup w/o good fruit/beans.
Ranking the most important elements of making good espresso:
-Quality beans that are fresh
-Grinder
-Machine/Barista skills
-Adding a 49mm step down baskets to your standard 58mm portafilter. There is real science now that 49mm basket makes superior shots.
After waking up, this is just the best part of my morning. — 3 months ago