Infamous Brewing Company
Domaine Michel Girard et Fils
Sancerre Rouge Pinot Noir 2020
Trying the infamous Cheetos and Sancerre from Vanessa Price and it was as amazing as she described — 3 years ago
The Eyrie Vineyards
Dundee Hills Pinot Gris 2018
A floral forward nose leads to over ripe citrus and under ripe tropical fruit. As it opens up it shows heft and complexity in terms of parmesan rind and white peach fuzz. Just a bit of white mushroom rounds out this exquisitely expressive example of pinot gris from the infamous winery that brought the grape to the states. — 4 years ago
Domaine des Lambrays
Clos des Lambrays Grand Cru Pinot Noir 2005
The infamous 2005 vintage. A vintage that will yield terrific wines but often are still, today, closed and ungiving. This 05 Lambrays is a huge wine with serious structure. It did open up nicely after a lengthy decant. Shows intensity, richness, high acidity and a backbone of power. Ripe black and blue fruits, a bouquet of red flowers, minerals, hints of roasted herbs and sous bois. Tannins remain firm. Lots of midpalate depth and a long and concentrated finish. 05’s are for the grandchildren. — 4 years ago
Château Léoville Poyferré
Saint Julien Red Bordeaux Blend 2003
The 2003 Léoville-Poyferré has always been one of this infamous vintage’s success stories. Perhaps in recent years it has lost some of its vigour on the nose with black plum, brown spices, leather and that light Bovril aroma, but there is better delineation than many others. The palate is medium-bodied with supple tannins and quite savoury. It is beginning to show some dryness and little monotony on the finish. I wonder whether its best days are behind it? Still a very decent showing however. Tasted at the Léoville-Poyferré vertical at the château with Sara Lecompte Cuvelier. (Neal Martin, Vinous, September 2022)
— 2 years ago
F. & V. Pugibet Family Vignerons
Infamous Gold Cabernet Blanc
Surprisingly good. A viscous mouth feel as if it should be sugary even though it is not. Notes of lemon peel thoug out. Think if a wine was trying to be limoncello — 3 years ago
Driftwood Brewery
Raised by Wolves Brett IPA
From the makers of the infamous Fat tug IPA another stellar beer. Lingering juicy hops is perfect summer IPA — 5 years ago
Château Ducru-Beaucaillou
Saint-Julien Red Bordeaux Blend 2003
The 2003 Ducru-Beaucaillou, picked 15-25 September and matured in 90% new oak, has a ripe and opulent bouquet with lavish black fruit, fresh fig, dates and a touch of liquorice, though here is no sense of over-maturity here. It is fresher than a lot of ‘03s that I have recently tasted. The palate is well balanced with supple, rounded tannins. There is a real candied essence to this Ducru-Beaucaillou, with quite a pronounced liquorice finish that you want to go back to. This is ageing well - one of the better wines of this infamous growing season. Tasted at the Ducru Beaucaillou vertical at the château. (Neal Martin, Vinous, July 2022)
— 2 years ago
Gibson Wines
Australian Old Vine Collection Barossa Shiraz 2005
This was a blast from the old Grateful Palate days; one of those producers, in that somewhat infamous book, that flew under the radar. Rob Gibson, a self described “dirt man”, made his name at Penfolds where he spent over two decades, which culminated with him leading the viticultural team that identified the best Shiraz for Grange. With his experience and knowledge, he has a knack for knowing where all the best sites are and it’s from these vines that his Old Vine Collection are made. This particular bottling uses fruit from some of the oldest Shiraz vines in Australia, planted in the 1860’s. Heck, even the “young” vines were planted in 1910! It’s almost needless to say that annual production is minuscule with only about 6 barrels made each year.
Popped and poured; consumed over two hours. The wine pours a deep ruby with medium+ viscosity and loads of sediment. On the nose, medium+ intensity with soft blue fruits, purple flowers, black pepper, sweet pipe tobacco, bacon fat, baking spices, and just a touch of eucalyptus. On the palate, there’s a bounty of blue and red fruits, some of them dried. There’s also blueberry pie, leather, tobacco, and baking spice. Tannin comes across medium and well integrated at this point. The acid is medium+ and gives the fruit the freshness and lift it needs. The finish is long, rich and velvety in texture. This is what I want out of an Australian Shiraz. I have two more bottles that I’m in no particular rush to drink but these are fabulous now and should be for at least another 5-10 years. — 3 years ago
Katrina Lara
Well balanced - little more floral — a month ago