Phyllis DeJaynes

8.9

Complex taste paired well with food. Did not like it straight out of the bottle, but enjoyed it after aeration. Easy drinking! from Jake! — 3 months ago

Tom Garland

9.3

Decant for sediment and pour. Still a wondrous dark garnet with bricking. On the nose: beautiful gotta keep coming back notes of dark plum, smoked meat, cigar box, touch of barnyard funk, vanilla spice. Taste: silky smooth with brambly cherry, dirt, leather, cedar, grilled peppered meat with a medium plus finish. YUM! Still drinking well at 33 years old. — 10 months ago

with Brenda

Phil Kessling

9.5

One of the most memorable wines ever. First thing I noticed was the color, very pale garnet. Spice and wet dirt on the nose, very little fruit. The palate was amazing: rusted iron and sandalwood. Each sip was more and more compelling. A wine that you want to drink slowly and to savor. Only 1 bottle, unfortunately. — 3 years ago

Ray Vanderhoff

9.0

Another solid vintage of this consistent FLX Riesling. Minerals, chalk and just a touch of petrol on the nose. Granny Smith apple and a touch of peach (along with those stony mineral notes) on the pallet. Crisp with mouth watering acidity. Very “Mosel-like.” Never disappoints. — 4 years ago

John Bratincevic

9.2

NOSE: fur-bearing critter … earth, iron … cacao … a bit of cassis. Savoury. Pine and forest.

TASTE: iron, blackberry, cassis, MEATY, orange chocolate, leaves…good old fashioned dirt. Great deal. Could certainly age a while. 92.

NOTE: I tasted this a year ago (I forgot!) and notes were different. Unsure if it’s me, the bottle, or the extra year of age. Anyway, I liked it both times! — 8 months ago

Mike Saviage

9.7

Tasted blind. Dark, regal reddish tawny. Notes of black fruit, roses, leather, steak blood, flowers, crushed nuts, some mint, some fresh cut cigar and some dirt. Young appearing and also seems young in the mouth. If we didn't know this was a 61 I would veer to a guess of maybe an 82. We all guessed this as 61 Mouton, although we're helped now by knowing there are only two first growths left that we haven't had yet tonight. Awesome juice that will be remembered as being young and seemingly immortal.(M's 60th bday 12th of 14) — 3 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.2

Medium ruby color. Medium+ intensity aromas and flavors of ripe dried red fruit (red cherry, red plum and dried cranberry) some black fruit (dark cherries) there are some herbal earth aromas and flavors of sagebrush and dust, dirt as well as a roasted pepper (reminds me of Carmènere) On the palate it is dry, medium acidity high alcohol and a medium+ velvet smooth tannin. Medium(+) body and medium+ finish. #valpolicella #amaronelover #amarone — 3 years ago

Jeroen Koenen

9.4

Sweet blackberries, kirsch, earth, chocolate shavings, brown spices and lots of fresh herbs. Clearly build with the great Northern Rhones in mind, this has quite an elegant posture, lovely acidity, integrating tannines, some transparency and a wonderful balance between richesse and coolness.
95% Syrah, 5% Viognier/Marsanne — 9 months ago

Brett Rogosin

9.3

This is beautiful. The nose lasts long and smells thick with rose, dry dirt, potpourri, dark ripe fruit. There’s still pretty grippy tannin structure and acidity that makes your mouth salivate and desire more. The rose really comes out on the palate, maybe a touch of lavender, moist funky dirt, ripe mulled blackberries. The finish is long. The ripeness of the blackberry really hits right at the finish and hangs on. Give this a bit of a decant, at least 30 minutes. I want more, but have none. — 2 years ago

Randy Fuller

9.7

This dark wine - opaque, in fact - has a powerful nose. It packs a perfumed aroma package consisting of dark fruit - like blackberries - and only a limited supply of the earthiness which I often find in a Paso Robles Cab. There is a savory streak, to be sure, and it throws leather, tar and a pine forest into the nose. The chalky aspect of the Paso dirt comes through on the palate, which is heavily influenced by the earth and the two years spent in barrels. — 3 years ago