Jay Kline

9.2

It’s been a few years since I last checked in to the 2011 vintage of LdH Viña Bosconia and, to my palate, time has been kind. This is far more balanced and open than my previous experience. Popped and poured; enjoyed over the course of an hour. The 2011 pours a ruby color with a transparent core; medium viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of ripe cherry, dill, toasted coconut, leather, tobacco, dried earth and spices. On the palate, the wine is dry with medium+ tannins and medium+ acid. Confirming the notes from the nose. The finish is long. Delicious. Drink now through 2036. — 2 months ago

Henry Fuseler

9.0

9/2025. Very nice cab blend. Good flavor and easy to drink. Nice on the palate. Enjoyed mine with baked chicken. — 9 months ago

Tom Casagrande

9.0

Another big boi from this producer. Obviously uses at least a significant proportion of partially dried grapes. Fairly saturated color. Nose is rather subdued, reluctantly giving up scents of leather, underbrush, crushed rock, and dark cherry underneath all of that non-fruit stuff. In the mouth, it’s big, with initial slightly bitter, extracted notes. Tannic. Dissimilar from straight Valpos in its size and austerity. Dissimilar from Ripasso-style Valpos in that the fruit is not especially ripe or sweetish. It will go well with our stuffed shells in red sauce, but is a little challenging on its own. It occurs to me that this might fit in well in a tasting of 2017s from the left bank in Bordeaux. In other words, very atypical for a Valpo. Still, it’s pretty good, as long as you don’t harbor any expectations of typicity.

UPDATE: two nights later (using a vacuum closure), this has actually improved. Kind of amazing for a Valpo of this age. The fruit has moved closer to front-and-center, and it seem a bit more Calpo-like, though it’s still pretty large-framed. Upping score from 8.8 to 9.0. — a year ago

Eric Urbani

9.2

Tasting of 10 of the 2007-2011 Dehlinger Pinots. Eva Delingher was kind enough to join our tasting and answer all of our random questions. I found this one to be a bit restrained and the group agreed. My #7 of 10. — 5 years ago

Mark Flesher

9.4

Not bad from cork pop, but definitely better after 90 min of air. Nose is youthful oak and slightly ripe blackberry, sandalwood. Palate all ripe blackberry and attenuated pepper spice with a hint of sandalwood. Some iodine when moving to the mid-palate. Initially I was getting a a fairly strange Oreo cookie kind of note. The finish is a little direct and still a bit on the youthful side but this is gaining. The best years of this are ahead of it for sure. Going to be a force in 2023 and plan to hold my 3L of this for much much longer. — 6 years ago

Alex Spoto

10

Singin’ rn!! Thanks to the guru GB! & the old vine! “The music of a privileged terroir.” — 7 years ago

Jordan Wardlaw

9.2

Glorious fruit, robust tannins, fresh acidity. Spicy, bright, intense, smoky, mineral. Everything Moulin-à-Vent should be. Youthful exuberance comes off as a bit raw, but give it time and it will be sublime. It’s hard not to get excited about cru Beaujolais at with kind of price-quality factor. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

I need to start w/ a little preamble.

For me, Pessac-Leognan was a late comer Bordeaux region. The last one I gravitated to in my 26 yr Bordeaux experience.

Nearly all the previous 2000 Bordeaux’s I’ve had up to this point needed a lot more cellaring. Mostly 1st & 2nd Growths, some 3rd. This 2000 started lean…lacking depth & a bigger tannin profile. But that is not entirely uncharacteristic for older Pessac’s. It seemed slightly more late in its drinking window. It picked up weight in the decanter at 2 1/2 hours and then showed more weight & depth w/ my Ribcap.

This started elegant w/ soft Bordeaux characteristics. Beauty & elegance as I understand it in Bordeaux’s from this region and this kind of age. But lacked 2000 earthiness & depth. For me, this is a 3rd tier Pessac producer, my terminology. Not up there with Haut Bailly or Pape Clement and of course Haut Brion.

2000’s up to this point have shown great depth & deep characteristics. Most needing longer than anticipated aging.

This was beautiful, elegant but lean based on previous definitions. Early on it seemly felt like it was a drink up in the next 3 yrs w/o the steak. With a longish decant & steak, more 7-10 yrs.

The nose shows muddled to slightly stewy; dark currants, blackberries, black cherries, both plums to pudding, poached strawberries, black raspberries and haunting blueberries, red cola, dark chocolate, dry herbs, dry leather-tobacco, softened graphite, moist clay, hints of pepper, some mushroom notes, rich, darkish soils with dry leaves, steeped tea, limestone/sandstone, dry twig, dry pebbles-top soils with dark, red, withering flowers.

The palate shows beautiful elegance with nothing that bites back. Perfectly resolved velvety tannins. Ripe, juicy, somewhat ruby fruits. Yet, have slightly stewy characteristics. Dark currants, blackberries, black cherries, both plums to pudding, poached strawberries, black raspberries and haunting blueberries, red cola, dark chocolate, softly layered & even baking spices; clove, nutmeg, cinnamon & vanillin, mid, dark, Asian spices, dry herbs, dry leather-tobacco, softened, nearly sweet graphite, moist clay, hints of pepper, rich, darkish soils with dry leaves, charcoal, volcanic ash, steeped tea, limestone/sandstone, dry twig, dry pebbles, dry top soils with dark, red, withering flowers, near perfect acidity, well balanced w/ softened structure/tension, great length and an elegant finish that goes on and on and long sets on spice & clay.

Almost new cork and little to no sediment.

92-93 with a long decant & a rich, fatty steak-Ribcap. First taste after pouring into the decanter, 90.

Photos of; Haut-Bergey, Paul Garcin-Managing Director and Francois Prouteau-Cellar Master. — 3 months ago

Corson Fidler

9.1

This is basically the only Chardonnay that we have ever both agreed that we liked! The nice parts of Oak with no butter but still that tartness, kind of like a Sauvignon Blanc. — 4 years ago

with Kelly

Carlos Gonzalez

9.5

My kind of Cali cab. — 4 years ago

Ericsson

9.2

Chuck Hope! Must say right off the bat, this is good, and I was reluctant to give in to the hype. The color is definitely deep ruby with a bright magenta like sheer. The nose is powerful with oak, chocolate, and mocha. On the pallet the wine flows throughout with blueberry, plum, and dark fruit balanced by slight leather, smoke and earthy notes. The finish is robust. Overall impressed with the wine and wishing there was an abundance of these kind of wines. The kind blows your mind away without blowing your bank account away. — 5 years ago

Eric

9.4

Wow. Some kind of quality. Nose was amazing and the palate evolved throughout the lifespan of the glass. So impressive how young this still was. — 6 years ago

David Dorn

9.5

The kind of wine you never won’t to end… just sensational. What a beautiful expression of Napa and the wine was drinking beautifully with 15 years of age. — 6 months ago

Ericsson

9.7

Yes—exactly that kind of wine: timeless, composed, and quietly authoritative.

It smells so good on first pour. Damp pine forest floor and clean mountain air register immediately. Everything else unravels from there; but that initial pop-and-pour sniff is pure magic.

On the palate, blackcurrant, cedar, graphite, and dried herbs unfold with control, carried by freshness and finely etched tannins in a medium body.

So classic, so intellectual, and deeply mesmerizing. Drink now or age. — 6 months ago

"Odedi"

9.2

It is time for some Merlot on this #MerlotThursday. Let's bring Merlot back!

Deep ruby in color with a wide reddish /brick rim.

Full bodied with medium acidity and long legs.

Dry on the palate with nice complexity and mouthfeel.

Showing blackberries, black currants, plums, earth, cedar, leather, chocolates, tobacco, mildew, light vinaigrette and black pepper.

Long finish with round tannins and tangy raspberries.

This 25 year old Merlot is a tad tired, but still very enjoyable.

I've had this Merlot before, but it was a more recent vintage. I have a feeling it's this specific bottle that is flawed. It might be improper storage.

Big tannins show up after 4 hours in a decanter.

Helen Turley was the wine maker. Robert Parker 96 points.

Regardless of how it is showing now, it's always nice to try these kind of wines.

A blend of 85% Merlot with 15% Cabernet Sauvignon.

14.5% alcohol by volume.

91 points.

$100 (current vintage). — 4 years ago

Jake Hajer

9.2

Very good. Although the oak tasted a little weird. — 5 years ago

Colin Rayye

10

super light power cab love it
with shallot butter spicy shrimps tho — 6 years ago

Kika Westhof

9.1

Vinho Verde ish, be achy, melon, elderflower, light — 6 years ago

Carter White

9.1

Nice. Funky, meaty, smoky aromas... kind of like a mushroom bacon cheeseburger. It tastes completely differently, red fruits with soft, smooth tannins and a twang of acidity. Good balance; fairly light body. — 7 years ago

Mark Flesher

9.3

Definitely a different kind of wine. Immediately after opening, lots of black cherry with clove. This softened up quite a bit, but was still showing a lot of black cherry notes to the front and middle. A little bit of tobacco on the finish. Foresty. A very interesting divergence from the norm compared to the other bottles on the table this afternoon. A baby. Still has a lot of youth. Will develop for 10 to 15 years. — 7 years ago

with Dan and Shay