Vanessa

9.2

Okay this wine was amazingly delicious but was undoubtedly quite young in this present moment.

There is so much more potential to unveil over time.

It has concentrated plum, fig, red currant, pomegranate, boysenberry notes next to licorice, meat, earth, peat, clove notes. Tannins and acidity are firm.

With time, we anticipate edges will be soften and complexity will be deepen with more tertiary notes and we cannot wait to revisit this wine down the road again. — 18 days ago

with Deked1

Andrew Cullimore

9.2

Quite floral with plummy cassis, creamy blackberry and a touch of pencil lead, crushed rocks . On the palate this has quite good freshness , ripe cassis and blackberry , but with dusty firm tannins . Mineral , seashell hints of on the good length finish . Quite richly fruited but well balanced overall . This needs more time but for 2018 is promising, balanced with good freshness . Come back in 10 -15 years and will show well a further 10 — 2 months ago

Jay Kline

9.3

Served alongside beef short rib, xo sauce, pickled mustard seed, cumin stir-fried asparagus. This bottle of 2006 was throwing a ton of sediment. Showing mostly red fruits with red currants, new leather, tobacco, earth, forest floor, baking spices…a touch green. Hello Cabernet Franc!! Good structure. The finish is long. Every time I have the opportunity to enjoy Sassicaia, I am reminded why it’s one of the great wines of Italy. I just wish it wasn’t so expensive. Drink now through 2036. — 2 months ago

Stefan Dolhain

9.3

2016 vintage. Cantemerle is always a good idea if you want value for money. Like many left bank Bordeaux in this great vintage, it tends to close down a bit, so give it some time in the glass or decant. The nose slowly develops after an hour, with a mix of black and red fruit, classy cedar notes, and flowers. As usual, it's all about elegance, but it doesn't lack power either. Still needs a few more years to reveal all its complexity, but very good already. Ab. 13%. — 6 days ago

Andrew Cullimore

9.5

Pretty deep , narrow ruby rim. Quite rich , almost exotic nose , dark cassis , dark plum, rich spiced blackberry, touch of cocoa , vanilla, smoke. On the palate this is quite rich but also very elegant with balanced refreshing acidity . Cassis , mineral , grafite , dark cherry. Ripe but very present tannins . Long and refined finish . After a while becoming more mineral and quite serious . Needs time , better in 5-10 years and last well a further 10-15 . This is a very successful showing and though obviously very young is enjoyable and involving to drink at the moment. — a month ago

Jay Kline

9.3

Double decanted two nights before service. The 2013 Insignia pours a deep garnet color with an opaque core; medium+ viscosity with significant staining of the tears and some signs of sediment. On the nose, the wine is developing but still quite youthful with notes of tart and ripe dark fruit: dense brambles, purple flowers, tobacco, vanilla and baking spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. At 11 years of age, this remains tightly coiled and needs more time to open up and tell more of its story. All that being said, this is very good now…but to my palate, better after 2027 and through 2043. — 2 months ago

Andrew Cullimore

9.1

Medium ruby , garnet rim, touch of terracotta rim . Slightly dusty , animal touch , with leather , spicy and herbal , soy , iodine . On the palate quite strict , grafite , slightly more red fruit , cranberry , then blackcurrant and grafite . Slightly dusty dry tannins , balanced acidity . Slightly spicy , mineral , grafite tinged finish . This needs a bit of time to open but shows quite well , slightly herbal , and perhaps lacks a little charm , but is quite classic in style if not a great 1985. From now and over the next 10 years . On the night this was probably only ahead of the 1977 , and my least favourite of the 1980s vintages . — 3 months ago

David White

9.3

It’s 10 years since Serge. Hochar’s death whilst swimming in Acapulco on NYE 2014 and I think it’s appropriate to celebrate his legacy that is the modern Chateau Musar.
I first tasted Lebanese wines in London circa 1986 when I used to go to a couple of Lebanese restaurants in Shepherds Market near Mayfair in London
Al Hamra is still in business
I’ve been to Beirut several times and always stock up at the airport duty free
So a toast to a departed icon of the wine world
Since my last 2011 4.5 years ago (see note) this has aged wonderfully and I’ve up my rating several points
Another few years and it will be further improved
Optimal decant time was around 3.5 to 4 hours
Ethereal stuff — 15 days ago

Jay Kline

9.1

Opened earlier in the day and double-decanted to be served several hours later. The 1966 pours a pale garnet color with a transparent core. This is red fruit heavy and sanguine with ferrous earth, leather, and old wood. The tannins are firm still. An almost evergreen St-Estèphe that’s iron clad and tough as nails. Better than good but at nearly 60 years old, will it ever relax? Hard to say. It would likely survive another 60 years but it’s hard to imagine it evolving a lot considering where we’re at today. So...drink now, I guess? — a month ago

Jay Kline

9.3

Double decanted two nights before service. The 2006 pours a deep, slightly hazy garnet color with a near opaque core; medium+ viscosity with light staining of the tears. On the nose, the wine is vinous with a mix of desiccated fruit and funky umami notes: bruised and desiccated strawberry, red rope licorice, nori, Cherry Dr. Pepper, cracked black pepper and leather. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is forever long and saline; it just hangs around forever. Initially, this came across as bit backward but it really gained power and character the more time it spent in the glass. Drink now with patience and through 2036. — 2 months ago