MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.1

More perfume and more fruit than the Clos du Chapitre. Yes it’s more expensive but it’s worth it. One of the best Mercurey I’ve had. I’m not usually a fan but I found balance and elegance in this one. #mercurey #premiercru — 13 days ago

Scott@Mister A’s-San Diego

9.2

2021 vintage. Dirty nose and flavors. Sold. Tasted more like a pre-2015 vintage and around $32 btl cost. Great value for old-school style Burg. 06.04.25. — 4 months ago

Al Doyle

9.3

Gorgeous as ever, at a dinner with the man himself at Brawn in London, all cuvées singing 🥳 — 2 years ago

Paul St Clair

8.9

Blackberries and currents to spare with a mineral finish. Went very well with a steak seasoned with Adobo. And grilled zucchini from the garden — 2 years ago

Brad Jensen

9.2

Beautifully old world, with nice acidity, minerality, and refined fruit, with a beautiful perfume and notes of sharpie, black olive, ripe red fruits, a hint of cognac and even a lil smoke. — a month ago

Chris Buggy

9.2

A pure delight- slightly sweet, great acidity-really sang with the pommes darphin and uni, and the butter beans with merguez — 3 months ago

with Jennifer

Lyle Fass

Founder Fass Selections

9.5

So young and primary but shows the substance of 18. Nose is so mineral and deep with dark red cherry and mid season cherry and wonderful, expressive minerality. A deep earthy scent as well. Really wonderful depth on this. Palate is juicy and explosive with endless depth and super primary red and black cherry fruit. Super concentrated, structured with a huge, mineral and acid backbone: An epic Dominode. Wait a decade. At least.

Wow on day 2 this is so good. Smoothed out and full of fruit and silky yet substantial tannins. 9.4 to 9.5 overnight. I continue to strongly believe in the 18’s. They are modern day 93’s but better and more overall success across vignerons and appellations.
— 2 years ago

Ron R

8.9

Delicate nose of lemons and limes. Nice balanced mouthfeel with Granny Smiths and pears. Moderate weight and finish, with moderate acidity make this a great value buy.
From magnum. — 3 months ago

with James and Anne-marie

Jakub Kalinowski

9.1

A truly lovely Cote Rotie.
Needs 5-6 hours of decanting to show the purity of black paired with cool black granite minerality.
Beautiful mouthfeel, with firm yet velvety tannins, amazing purity of petit and great depth.
Drinking beautifully and quite serious at the same time. Delicious stuff. — a year ago

Jay Kline

9.5

First things first, the wines of Bel Air Marquis d’Aligre or “BAMA”, as they are affectionately known, are not for everyone. They are essentially relics of a bygone era, made by a man who has largely resisted change over the last 74 years. Yes, that’s right, Jean-Pierre has been making the wine at BAMA since 1950. While nearly everyone around him has adopted whatever technology or technique that is trending, Jean-Pierre has held fast to his tradition. Before I get into the tasting notes, it’s worth sharing that opening a bottle of BAMA is a wild trip. A spirit walk of sorts. There are periods when you think the wine is fading and then minutes later, it’s a whirling dervish. It transformed every 20 minutes so be ready for the ride of your life.

Popped and poured; consumed over two days. Remarkable throughout. In the glass, the wine is a deep garnet color moving towards a rust color rim; slightly hazy with a near opaque, translucent core. Medium viscosity with light staining of the tears and some signs of fine sediment. On the nose, the wine is vinous showing notes of desiccated cherries, currants, rhubarb, prunes, pomegranate, tobacco, cedar box, a well-conditioned horse saddle, an old library, espresso, roasted Brussels sprouts and damp earth. On the palate, the wine is dry with medium(+?) tannins and medium+ acid. Confirming the notes from the nose. The finish is seriously 5 minutes long; it’s got the elegance of Margaux with an unctuous texture. Truly remarkable. A veritable abyss of complexity. Drink now with patience but honestly, I’m not even sure a wine like this ever dies so I wouldn’t be concerned about holding these for another couple decades. Special thanks to @Lyle Fass for the assist. — 2 years ago