Amy

9.0

had at lou’s , a little meaty and peppery — 5 days ago

romo

9.2

Almost creamy texture with firmness and silky finish. Perfect w sous vide chuck. — 2 years ago

richard wilson

9.1

High acidity, medium tannins, quite robust upfront flavor with long finish. Enjoyed with sous vide flank steak. — 4 years ago

K Brooks

9.0

Quite nice Cabernet Sauvignon ($20) with sous vide tri tip — 5 years ago

Sweton Stewart

9.8

Saturday night (2 January 2021) paired with sous vide roast beef. More red fruits than black. Fine tannins and good acid backbone. Delicious. Could last for many more years. Rose could not place it. Not surprising really as not a typical Margaret River heavy hitter. — 5 years ago

with Rosslyn

web bond

9.1

Sous-Vide, Speckled Belly geese — 6 years ago

Severn G

9.0

Unsure of the exact blend here, either Macabeu/Syrah or Macabeu/Muscat, either or, delicious.

Cloudy golden straw color. Ripe pineapple, overripe pear and white flowers on the nose. Honey, apricot, cinnamon (light), medium acidity on the palate.

Biodynamic and spontaneously fermented. Paired this along halibut cooked in sous vide then quickly pan finished with a touch of butter on the stove, a decent combination. I think this wine would shine with something fatty, like foie gras or a good hard cheese. — 7 years ago

Jeroen Koenen

9.4

Pale colour, hints of green.
This seems still quite young, fresh and very energetic. Lemon, green apple, white peach and chamomille, dusted with some spice and minerality. Terrific! — 25 days ago

K Brooks

9.0

Fruity and earthy, delightful with sous vide sirloin, fresh corn and roasted potatoes ($30) — 3 years ago

Brandon Boesch

9.4

Really light and beautiful. Cola, cranberry, wet forest, cherry, opened up and got some more floral notes. Great and versatile food wine. — 4 years ago

K Brooks

8.9

Quite nice with Sous Vide tri tip and with Pat’s pork chops ($17) — 5 years ago

Steve Reiss

9.0

Awesome with sous vide steaks — 6 years ago

Kurt Schuster

9.4

What a delicious and lovely nose this wine head. Silky smooth Merlot all of the way. Decanted and left it open for about 30 minutes and I’m not even sure it needed that. Firm with delicate flavors and just enough tannins for structure. Red and blue fruits with lavender and Rosemary notes. Drank this with short ribs that had been cooked sous vide for 24 hours with a red wine, hatch chili powder, salt, pepper, and onion marinade. Included with cream and garlic mashed potatoes and sautéed green beans. Lovely lovely wine. — 6 years ago

with Denise

Severn G

9.1

Nose has leather, earthy strawberry, prune, cranberry and light cedar.
Palate has cherry-strawberry juice, tobacco, ripe plum, sweet flowers; soft tannins, so approachable! Drink up in the next few years, I do not believe this wine is for longer term aging, plus it's in a prime enjoyment window now!

57% Cabernet Sauvignon, 33% Merlot & 10% Petit Verdot

We paired this with a beautiful sirlion, cooked in the sous vide bath then finished on the stove, accompanied by roasted beets with local goat chevre. The earthiness of the beets is always a wonderful pair to Bordeaux, IMO. — 7 years ago

John Chawluk

9.0

Superb with decanting. Balanced medium bodied Rhône style. Delicious meal, especially sous vide lamb. — a year ago

with Scotti

K Brooks

9.0

Fruity, medium bodied and good finish. Good accompaniment to sous vide london broil ($20). — 3 years ago

Jeffro Beaudeen

9.4

Holey Shinoley Batbrain another amazing save! figured I'd be dumping this one along with its brethren on the shelf into my fine wine vinegar barrel but instead someone slipped in at some point and replaced the contents with a fine premier cru burgundy . . Reminiscent of a Mid90s Charles Dugat Gevrey Clos St Jacques . . and is drinking like an a-point seven year old instead of it's 26 current years of age . . slight and bring out the rim; solid plum and some Asian spice notes, evolved secondary and some tertiary notes, tinge of barnyard that helps a pair with the 36 hours sous vide braised then flash fried elk tongue I am pairing it with . .  perfect balance of fruit and acidity, long long long lingering finish -- what a fabulous surprise . . I would've been delighted had it been that vinetard designated premier crew burgundy at a couple hundred bucks, but to open some thing like this for probably eight dollars and change when I bought it makes the smile slightly broader. Happy I have more 😁🍷 — 5 years ago

Brian Don

9.0

Tasty w oysters and sous vide steak — 5 years ago

Thomas Epps

9.6

With a sous vide bison filet and a sous vide prime filet, both with a smoked salt rub... wine was a perfect match! — 6 years ago

with Jeannie

Severn G

9.3

Confrérie de la Chaîne Des Rôtisseurs, Bailliage d'Albany; 3 November 2019 at the Albany Institute of History & Art, Albany, NY

Fifth Course
Beef
Sous Vide Braised Short Rib, Corn Milk, Pod Peas, Smoked Potato Angolotti, Braising Nectar

(Perfect pairing, bottle was still youthful but in a prime, enjoyable drinking window!) — 7 years ago