Vinod Peris

9.0

Garnet colored with long legs. Aromas of cherry and anise. Dry and a tad acidic, with a nice mouth puckering finish. This is my kind of red wine! — 2 years ago

Dana Haskins

9.8

Love! You can taste the bourbon barrel. Smells so good. Long legs, ripe red berries, smoky bourbon barrels. — 3 years ago

K. Ross

8.9

14.8% abv. Tasty. Dark thick fruits taste. Intense but pleasant. — 4 years ago

Paul Masson

9.0

Cabs and shake shack — 4 years ago

Deborah M

9.1

Always consistent. Plenty of years left. Quality Bordeaux. Full body. Well balanced. Fantastic QPR. Pairs well with Shake Shack on a Friday night. — 5 years ago

Kyle Barber

9.3

Delectable, feathery, and did i mention the pigeon — 5 years ago

Jodi Suguitan

9.1

Enjoyed this one, great minerality, lemon, and peach notes. Nice acidity to clear the peanut soy sauce with spring rolls. @ Shanks Shack — 6 years ago

Anne Richardson

9.3

Yum! Refreshing! Nice balance of aromas and flavors. Enjoyed it with an Asian Ahi salad. Flavors of melon, lime and gooseberry. — 2 years ago

Sharon B

9.4

Delicious blend! Thank you Alex (owner of a local wine store) for picking this out for me! Very enjoyable while preparing dinner and having a portabella mushroom/white cheese fondue. Then on to the steak! Another year older and wiser, cheers! -Shandy’s Shack Imported Wine and Beer — 3 years ago

Daniel Bloom

9.3

One of finest mass produced “ craft “ beers on the east coast.
Wonderful bitterness on a hot day.
Some sugar shack residual sweetness.
Really packs a resinous punch. — 4 years ago

Dan Michael

9.4

This wine certainly delivered! Magnum in fantastic shape. Have loved every Aubert Chardonnay I tasted but first time having the Sugar Shack. Beautifully integrated ok in the nose and well balanced on the palate. Complex while still being lean. Perfect weight, long and rich finish. Awesome! — 5 years ago

Krystal Vento

9.0

Mother’s Day date — at Guard & Grace — 5 years ago

Dawn E.

9.1

Really delicious Pinot Noir! Rich red fruits, floral.. lavender...vanilla...velvet smooth...The 14.1 Alc. Is hiding somewhere! Long work day...election results? — 6 years ago

Chris Gillis

9.0

Easy drinking white — 6 years ago

Shana B

9.2

Good. Lemon! — 3 years ago

Yoonjung Joo

8.9

동하집들이. 와인상가에서 용수가 15만원으로 가져옴. 첨에 엄청 강하고 맛있다가 금방 퍼짐. — 3 years ago

Paul T, Missing My Beautiful Wife 24/7

9.3

Nice bottle for $50.00, decant an hour so & you’re set
Info I found on the dark web as follows,

This property possesses 16 hectares of vines (60% Merlot and 40% Cabernet Franc) and was purchased in 1978 by Comte Léo de Malet Roquefort, the owner of Château La Gaffelière. In June 2011 it was acquired by the Clarence Dillon group, which also owns Haut-Brion and La Mission Haut-Brion. Its new owner decided to rename the property, starting with the 2011 vintage. Château Tertre Daugay, the fifth cru classé to be acquired by the Clarence Dillon group, became Château Quintus.The property is located on a high promontory that forms the edge of the Saint Emilion plateau. It commands a panoramic view far into the distance of the surrounding villages and the Dordogne Valley. It is here that, since time immemorial, a watchtower has stood to guard the village of Saint Emilion. The exceptional microclimate is due to the area's diversity in terms of soil, slopes and orientation. Consequently, it comes as no surprise that in 1844 and 1848 the wine was among the 14 most sought-after and expensive in Saint Emilion. For nearly a century, Bordeaux et ses Vins, the standard reference work produced by Cocks and Féret, listed the property as a Saint Emilion Premier Cru. The property was also one of the prestigious vineyards in Saint Emilion to win a gold medal at the Paris Universal Exhibition of 1867. — 4 years ago

Sophie Good

9.5

Pairs well with Shake Shack in the summertime — 5 years ago

Sydney Jannetta

9.8

Smooth, rich in flavor. Berry forward — 5 years ago

Donald Williams

9.2

Dynamite with Guinness lamb stew. Aged in bourbon barrels, what a concept. Still youthful. Will be fun to see how it ages. — 6 years ago

with Bonnie