Bill Mowry

9.4

Medium bodied, supple tannins, notes of coffee and chocolate. Vanilla with subtle oak. Potential to be laid down for a while. Very nice for young vintage. — a month ago

with Amelia and Cristian

Jay Kline

9.2

From back when Mouton was still a Second Growth. Decanted prior to service; enjoyed over the course of several hours. This bottle of the 1966 pours a garnet color with significant rim variation; medium viscosity with light staining and signs of sediment. On the nose, the wine is vinous with notes of ripe and desiccated red and black fruits: cassis, blackberries, green pepper, tobacco, leather, old wood, organic earth and warm spices. On the palate, the wine is dry with medium tannin and medium acid. Confirming the notes from the nose. The finish is medium. This was a good showing for the ‘66 and certainly has life left in it however, there’s no need to hold out. Drink now. — 9 months ago

Anthony Ludwig

9.7

On Celebrity cruise and at TW — 10 months ago

Jay Kline

9.2

Double decanted before service; enjoyed over a several hour period. The 1988 pours a deep garnet color with a near opaque core; medium viscosity with moderate staining of the tears and significant signs of sediment. On the nose, the wine is vinous with dried dark fruit, tobacco, mocha, grilled meat, mushrooms, damp earth and baking spices. On the palate, the wine is dry. At this point, the tannins have integrated completely and are perceived as medium; acid is similar. Finish is medium. This leaned towards the more rustic, old school style of Bordeaux and I’m all for it. While this isn’t falling off a cliff, I would drink now. — 2 years ago

Irina Georgieva

9.2

Amazing Zinfandel, fruity, taste of sweetness, still fresh. — a month ago

Jay Kline

9.3

Presented to me, double-blind. The wine pours a deep garnet color with an opaque core; medium viscosity with moderate staining of the tears, and some signs of light sediment. On the nose, the wine is vinous with a mix of ripe and desiccated, mostly dark fruits: cassis, black cherry, plum, mixed brambles, old leather, pipe tobacco, pencil shavings, and fine baking spices. On the palate, the wine is dry with medium+ tannin (that is mostly integrated) and medium+ acid. Confirming the notes from the nose. The finish is long.

Initial conclusions: this could be a Cabernet-based Bordeaux blend, Tempranillo (or based blend) or Grenache-based blend from France, Spain or the United States. I feel like this leans more towards its fruit than its structure, even though it is a fairly well balanced wine in both regards. As a result, I am calling this a Cabernet-based Bordeaux blend from the United States, California, Napa Valley, Howell Mountain from a producer like Dunn, 2006. Shiiiiiit. To be honest, I’m not terribly surprised since this is Cos and from a warm vintage no less. Drinking well now and should through 2050+. — 2 months ago

Todd Anderson

9.3

Beautiful, classic aged Bordeaux that is drinking very well right now but shows signs it could continue improving. Unfortunately I only have one more bottle so will drink that in the next 2-3 years. Cheers! — 10 months ago

Jack Krawczyk

9.4

took about 45 min for first signs of life but opened into a solid mexican cocoa nib and cedar — 2 months ago

"Odedi"

9.2

Inky in color with a wide reddish rim.

Fruity on the nose, and medium plus in body with medium acidity.

Dry on the palate and easy drinking.

Showing red and black fruits with light cedar, earth, herbs, chocolates, peppercorn, cola, Mediterranean spices and light licorice.

Long finish with fine grained tannins and tangy raspberries.

This is a delicious Single Vineyard Zinfandel from Napa Valley. Elegant and rich. Fruit forward and complex. Nicely balanced with a soft mouthfeel.

Good right out of the bottle and better with airtime. Will continue to age nicely in the next 7 years.

Good by itself as a sipping wine, and will pair nicely with burger and fries.

14.9% alcohol by volume.

92 points.

$40. — 5 months ago

Bill Morgan

9.2

Dark ruby with complexity and a beautiful finish — 10 months ago