Norman Gennaro

9.4

Should not have kept it this long - the pain of offsite storage but it’s still very nice. The nose is light/gone, buttery smooth with a light finish. Can’t recall how much acid this had early on in its life but it’s only there lightly now. Not dead but I’m drinking these asap. — 4 months ago

Rob Brobst III

9.3

From 30-35+ year-old vines from 4 hectares in many parcels. 40% whole cluster fermentation, aged in 20% new oak. Needs more years of cellaring or double decant 2-3 hours. — 4 years ago

Fredybeans

9.2

Robe rubis foncée
Nez épicé léger boisé pointe animale de réduction
Bouche fraîche de petits rouge finale délicate tonique aux tanins fins
Très bien pour le millesime
— 5 years ago

Mark S.

9.0

Ruby. Oak, vanilla, black currant. Tannic. Later on, turned into smooth with cosmetic. Elegant! Is that Hermitage? Enough decanting is necessary to enjoy the real taste. 18 @11440, AD, 240509 — 7 months ago

Senator Tommelier

9.0

Super enjoyable Pinot from Oregon. Cherry tarty acidy smooth and delicious. Bought a few on LB at some point. Glad I have a few more in the cellar. — 3 years ago

Marc Ouellette

9.2

This Claret Bordeaux is saturated with ripe red fruits infused with rich oak along with a bite of boldness and a balanced finish! — 4 years ago

James Forsyth

9.2

Gorgeous. Acid. Red fruit. Bright. — 5 years ago

John Willison

9.0

Unripe red berries, a bit earthy. — 9 months ago

Jason Keefer

9.0

Great value! Doesn’t taste as Willamette-y as most but still good fruit and terroir shining through. Mildly earthy and herbaceous, but mostly cherry notes on the front. — 3 years ago

with Natasha

Andy Hall

9.2

Well tonight it was a battle between a ‘11 Peter Michael Ma Belle Fille and a ‘11 Paul Hobbs Ritchie Vineyards. It was very close. Much like picking between your kids but PM prevails. — 5 years ago