Ericsson

9.0

And the story lives on… Big wine. — 23 days ago

Pooneet K

9.0

Bit mixed on this wine and to be honest super Tuscans in general. This Tig has some serious secondary shoe leather notes at this point. Still has some quite nice fruit and just barely enough acid, but overall was hoping for a bit more verve. — 5 days ago

Jay Kline

9.6

Enjoyed alongside some other Napa legends from the 80’s and 90’s. This was stunning and to my palate, on this night, seemed to show the best of the Napa flight. The 1992 shows classic Dunn Howell with ample dark and red fruits, tobacco, earth, leather and fine baking spices. Stout structure. Everything in beautiful balance. Drink now with unmitigated glee and through 2042 because just like Barry, this has Staying Power. — 14 days ago

Lee Pitofsky

9.6

Love this vintage for Yquem, one of my favorites in this time period along with 88, 90 and 01. Halfsie tonight to pair with the foie gras and then dessert! Nectar of the gods 😚 — 21 days ago

Christian Fischer

9.3

Very nice Champagne right now in Lufthansa First. Better than I remembered it — 9 days ago

Scott@Mister A’s-San Diego

9.3

1990 vintage. Excellent fill and halfway saturated cork. Used a Durand but surmise a regular waiter's friend, wielded carefully, could have done the trick with the cork. Decanted and tasted after 30 mins, one hour and two hours. Some obvious sed but not troublesome or overtly noticeable. Original owner-château direct on original release. Super cold cellar because this was lagging noticeably behind other '90's and LB's. Bigger tannic structure (for a generally feminine-styled house) than anything save a Latour, Mouton, Ducru Left Bank property. Even more guts than Lynch-Bages or Pichon-Baron '90's currently stored above 55 or so degrees. Surprising but made sense. Light-medium body. Appropriate color. 3-4 years left in this stage unless larger format in play. Slight, fleeting burst of richness in the frontal palate and a tad brickish and then it just flowed on, without speed bumps. A little cocoa powder and cedar/tobacco. Suspect 750ml specimens not stored as cold/religiously will be showing more in the 9.0-9.1 range and farther down the backside of the bell curve. 10.26.24. — 21 days 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. — 6 days ago

Gilbert Van Hassel

9.5

At almost 25 years old still an infant. Needs considerable time in the glass to open up. Lead pencil and cedar box, pronounced but delicate tannins. Not yet at plateau. — 4 days ago

Steven Perlman

9.3

Cocoa, leather, black fruit; surprisingly bright with soft tannins. Great to drink with our best friends and a 32 oz. Bone in prime rib. — 22 days ago

Andrew Cullimore

9.4

Medium ruby , hint of garnet , slight narrower rim , more garnet hue . Quite mineral , herbal tinged blackcurrant, seaside scents . Slightly aloof and austere, though this improves with time in the decanter . However on the palate this opens up with classic cedar tinged dark fruits , blackcurrant, grafite , sea shell and saline tinged. Complex , complete , classic , grafite and mineral tinged with pretty long length finish . Still slightly grippy tannins but these are well integrated and quite polished , fresh balanced acidity. This shows very well and is just coming into its prime drinking window, this also held up very well in decanter for the 4 hours we had it open , always retaining great freshness and verve. From now and over the next 10 to 15 years perhaps . — 17 days ago