Jeremy Shanker

Sommelier at RN74

9.0

Good but a little too heavy on the malo for me — 14 days ago

Scott@Mister A’s-San Diego

9.1

2022 vintage. Smoky and plummy with freshness throughout. Medium body but drank light-medium bod. Not as enamored with this region and Cab Francs as the average bear but this was banging. $14.27 a btl resto cost. Can't fit it onto the current list but it's on the radar and will look to potentially squeeze this or another future vintage into the offerings. Phenomenal value. 03.05.25. — 2 months ago

Pooneet K

9.2

A legacy CdP from the collection. Haven’t had in many years - with the age it’s certainly nice. Though, quite full bodied and somehow still somewhat austere, and with not enough acid to really keep it all refined. Nice enough with skirt steak on the grill. — 8 months ago

Raun Kupiec

9.3

Unctuous red and black fruits, tea, cocoa, earth, strong but integrated tannins adding a solid structure and heft. Absolutely delicious. Needed a good two hours to get booming but super. — a month ago

with Barbara

romo

9.2

Seamlessly integrated already with room to grow. — 2 months ago

Doug Scott

9.3

Big all-around smooth tannins, good balance, licorice, fennel (flavor), ripe plum, black fruit, dark chocolate. Powerful. Long finish. Really enjoyed much more second day and in 65-68 temp. — 7 months ago

Jay Kline

9.2

Popped and poured; enjoyed over the course of an hour. The BdB d’Aÿ GC pours a straw color with medium viscosity and a persistent mousse. On the nose, the wine is developing with ripe orchard fruits and autolytic notes: apple, peach, lemon curd, lightly toasted brioche, nuts and minerals. On the palate, the wine is dry with high acid. Confirming the notes from the nose. The finish is long, creamy and toasty. Rich and decadent. Drink now. Disgorged March 2022. — 2 months ago

Kia Schmied

9.1

Delicious rioja — 3 months ago

romo

9.3

Correct C-C with good restraint. — 9 months ago

Jason Sliwa

9.3

This was the winner in the night. Full bodied but not what I’d call fruit forward. Blackberry and iron. We paired it with flank steak. — 2 years ago

with Vicki