Elements Winery

Château Cos d'Estournel

Saint-Estèphe Red Bordeaux Blend 2009

Opened smoothly and the cork was soaked deep red. Immediate hit of perfume and an inviting aroma at the bottle and on first pour. The wine is rich and velvety. Nice balance between inviting but limited mature fruit and a finish with earthy elements and the alcohol was at the right level. Lots of depth to this. It has a weighty mouthfeel. It’s a lingering joy. — 9 months ago

Laura, Jeroen and 24 others liked this

Château Angélus

St. Émilion Grand Cru Red Bordeaux Blend 2018

Delectable Wine
9.7

The 2018 Angélus is striking. Cabernet Franc aromatics make a strong first impression. Vibrant and delineated, the 2018 is incredibly refined in every way. The move towards a bit less extraction really seems to let the purity of the fruit come through. The same is true of a reduction of oak. All the elements come together so effortlessly. The 2018 has all the richness readers expect of Angélus, with much more finesse and more overall vibrancy, a combination that works so well. (Antonio Galloni, Vinous, March 2021)
— 3 years ago

Bott-Geyl

Les Elements Alsace AOC Pinot Gris 2016

Probably the best Pinot Gris I’ve had in many years; in a perfect alsacian style. — 3 years ago

Ron liked this

Anwilka

Stellenbosch Cabernet-Shiraz Blend 2013

Paul J
9.1

Big wine. Dark purple color. Blackberry dominates the nose with some floral elements. I’d say it’s 75% Napa Cab and 25% Brunello. Big tannins. Give some air. Not my style, but enjoyed its uniqueness. Drank a bit young. — 4 years ago

Brooke Weaver Jakubowski
with Brooke
Tom, David and 3 others liked this

Xavier Vignon

Cuvée Anonyme Châteauneuf-du-Pape Red Rhone Blend 2016

I love how this wine is developing - still very youthful but with added tertiary elements bringing depth to the wine. Smoke, blackberry, strawberry, white pepper, leather, grilled meat, bacon fat, red cherry, black cherry and more. Gorgeous silky texture, very mature tannins. — 9 months ago

Paul, Laura and 10 others liked this

Merriam Vineyards

Jones Vineyard Cabernet Franc 2011

Paul J
9.1

30+ minute decant. Medium red color. Nose has burning wood, cherries, smoke, and a touch of cocoa. Green elements on the palate and more earthy flavors than fruit. Smooth and bold. Medium plus finish. — 3 years ago

Brooke Weaver Jakubowski
with Brooke
Tom, Hermes and 4 others liked this

Tenuta San Guido

Bolgheri Sassicaia Cabernet Sauvignon Cabernet Franc 2001

Paul J
9.7

Our last bottle in London before we move back! Thank you to my team for the awesome gift!

1hr+ decant. Red color with brownish orange edges. Nose contains cedar, graphite, and green elements. Complex wine that has a nice balance of tannins and depth. Very lively and probably at the perfect drinking age. Long finish. Definitely a top echelon wine!
— 3 years ago

Brooke Weaver Jakubowski
with Brooke
Tom, Rob and 16 others liked this
Michael Walker

Michael Walker

Going out in style

Château Cantemerle

Haut-Médoc Red Bordeaux Blend 2015

2015 is reporting for duty. Balanced with brighter fruit and acid with cassis, plums and pencil elements. One could drink this with a variety of meats, fowl and fish. This wine is locked and loaded and ready to fire. — 2 years ago

Ken liked this

Matthiasson

Napa Valley Red Blend 2011

Paul J
9.4

Always great! PnP. Medium red color. Nose contained cedar, oak, and subtle cherries. Not a ton of fruit and had some green elements but good depth and plenty of terroir. Medium finish. 93.5, so I’ll round up. — 2 years ago

Brooke Weaver Jakubowski
with Brooke
Paul, Jan and 5 others liked this

Grgich Hills Estate

Estate Grown Napa Valley Zinfandel 2014

Showing some bottle development but still burly in style. Nose has some elements I associate with Napa Cabs, like an intense gravelly, dusty character, together with more Zinny elements of deep, oozy blackberry fruit. Also a funky humus-like mossy thing that almost veers into grilled asparagus. Quite complex. Big-boned and aggressive in the mouth, with loads of brambly flavors and a drying texture. Needs boisterous food. — 3 years ago

Aravind, Sharon and 9 others liked this