Paco Suro

9.1

Young. Great aromatics. Not a Cali PN. Just opened. — 13 days ago

David T

Independent Sommelier/Wine Educator

9.3

Allen Brothers Lava Cakes/Soufflé & 1977 Port. Pinch me!

Whenever I have wine this old, I always ask the people I share it with, what were you doing in 1977?

The beautiful thing about really old Port is how it softens all the edges & the elevated ABV. Smooth as silk.

This was a 375ml and farther along than a 750ml. The color was more Tawny than Port at this point. Wine on the leaner side. The fruits were; Thompson raisins, dates, figs, prunes, and some dried blackberries. Caramel, molasses, melted brown sugar, Cognac & Brandy presence, subtle wood shaving, nuts, butterscotch, graham cracker, dark withering flowers with beautiful acidity. The long finish was; rich, polished, well balanced, smooth and persistent for minerals.

If we had gone out for this dinner, it would have been $2500 plus tip & it wouldn’t have been this good which, is why we choose to cook rather than go out.

Cheese Course $25 pp
Salad $18 pp
Allen Brothers 6oz Ribcap $85 pp
Carrots $9 pp
Crispy Potato Wedges $12 pp
Soufflé $20 pp
Launois "Veuve Clemence" Brut Blanc de Blancs N/V Champagne $150
Glass of 2017 Pierre Boisson Bourgogne Blanc $25 pp
2018 Enderle & Moll Pinot Rose $75
1967 Bertani Valpolicella Amarone $625
2003 Chateau Lascombes $325
1977 Dow Port 375ml $275
Glass of Ruinart N/V Rose $35 pp
$2591 plus tax and gratuity
7 Hour Dinner

Nor would the music & ambiance been as good.

Interesting exercise penciling it all out.

Photos of; the boats used to transport Port from Douro to Oporto called a “Barcas”, grape stomping in a Lagare and our Allen Brothers Lava Cake/Soufflé. — 16 days ago

with Sofia, Christina and 1 other

Bhuvana Husain

9.0

Nice crisp and floral rosé - sipped it outdoors at The Port in Newburyport. Would definitely get this again. — 2 months ago

Joe Hakim

9.6

Perfect pizza wine — 17 days ago

Hilary McCown

9.2

Bright, tart fruit - cherry and pomegranates - a touch of graham, pepper, and anise. Fun California red. — 14 days ago

Shengli Hu

9.3

Deep gold verging on amber. Sweet vanilla, a healthy dose of coconut, Xmas spices - cinnamon, nutmeg, allspice..., Graham cracker, butter cookie, passion fruit candy, lemon candy, honey, saffron, VA- geranium, creme brûlée, caramel, gravelly minerality, forest floor. High acid and long finish. — a month ago

Kimberly Anderson

9.3

Woah. Crazy Mourvèdre bottling. Black fruit, little hint of mint/eucalyptus, Graham cracker on the nose. Black cherry, tobacco, vanilla, baking spice. Super fresh for 10 years old — a month ago

Kate

9.0

Chardonnay I actually like! — a month ago

Raff

8.9

Graham crust and hibiscus on the nose. White pepper, viennoiseries, lemon curd, and a bit of rhubarb. — 14 days ago

David T

Independent Sommelier/Wine Educator

9.2

The nose reveals; bruised red, golden & hints green apple, pear, dried pineapple, coconut shavings, cream, pie crust, vanillin, touch yeastiness, sea spray, fine chalkiness, limestone, volcanics, soft white spice, camomile, spring flowers & jasmine.

Mousse is in the name for a reason. The mouthfeel is the first thing that grabs you. Cotton mousse presence. The body is full. Bruised red, golden & hints green apple, pear. dried pineapple, coconut shaving, cream, pie crust, graham crackers, vanillin, touch yeastiness, sea spray, fine chalkiness, limestone, volcanics, strong sense of heat & bite on the white spice, camomile, spring flowers & jasmine. The acidity is round, crisp & lively. The finish is smartly polished;rich, lush, nicely knitted & balanced and long sets in endless grippy minerality & spice.

This will benefit nicely with another 2-5 years in bottle. — 23 days ago