Mark Rosse

9.4

Recommend by the Somm. Popped, decanted and poured. Beautiful from the get go. Perfect for the lamb dish we were having. Started to fade at last sip after 1 hour. Spicy and savory … delicious — 2 years ago

Nicolas Greinacher

9.6

Medium garnet, the 2000 Château de Beaucastel Hommage à Jaques Perrin is a sexy beast. Although there are clear traces of brettanomyces, they fade after two hours in the decanter. The nose is loaded with dried provence herbs, dried black cherries and black plums, dried figs, iodine, game, forrest floor, leather and hints of black truffle. Full bodied, very concentrated and with ripe but slightly chalky tannins, this Châteauneuf-Powerhouse closes with a long finish. Not quite at the heights of 1990 or 1998, but still a hedonistic treat. Drink now until 2030 — 4 years ago

Sipping Fine Wine

9.2

Deep Ruby with aromas of black fruits, complex spice and notes of herbs and forest floor. On the palate subtle flavors cherry and red plum with notes of cacao, espresso and licorice. Fine tannins, adding to great mouthfeel, long finish ending with toasty cedar notes and earthy herb mineral. Good now as fruit starting to fade a bit, but still showing beauty and grace. Nice! — 5 years ago

Dave Schneider

9.2

From a 375. I bought this one 15 years ago for $12 and I’ve been waiting to open it on a Tuesday night with some take out Chinese. I finally found the night! At first, it was very tight and backward. Huge tannins that I thought would never fade. I figured it was a 2003 that was off center And funky. After 30 minutes it was still tight but the black fruit rose out of the glass and the tannins faded revealing a beautiful claret that was a little hard around the edges but offered immense pleasure. Fun to find something that was laying around so long — 6 years ago

Frank Kuo

9.4

Color of dark purple. Nose is nice and plenty, with dark fruits like cherry, white pepper, oak, crayon, and a touch of dried strawberry. Taste is similar with addition of polished tannins, grapefruit, a bit sweetness and subtle acidity, milk chocolate, and a bit smoke. Aftertaste sees the coming back of white pepper, grapefruit zest, soft tannins, and slow fade-away of the taste. Well done. — 7 years ago

Brian S

9.2

Took time for the Brett to fade away, ended up being silky, rustic and lush. — 8 years ago

Keith Fisher

9.2

My last bottle of 1995 Seavey. Certainly beginning to fade, but enjoyable nonetheless. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

This is another 91-92. 92-93 w/ a few more years of cellaring.

Pinot Noir grown in Rutherford. 😮 Bold. 689 cases produced. Thomas Keller at dinner told Burt George Owner of Joseph George retail shop in the South Bay that this was one of the most unique wines he’s had in quite awhile.

When I first put my nose to the glass, I got a good presence of barrel char, smoke, cinnamon stick, glove, nutmeg, vanilla, black licorice, darkish cola, strawberries, blackberries, dark cherries, hints of blueberries, dry hay/straw, dark spice, hints of black pepper, fresh, bright, dark, red flowers/florals.

The palate is fresh and settles after about 10 minutes in the glass. Black licorice, darkish cola, strawberries, blackberries, dark cherries, pomegranate, dry cranberries, hints of blueberries, dry hay/straw, dry brush, smoke, cinnamon stick, glove, nutmeg, vanilla, dark spice w/ some heat, hints of black pepper, dry top soil, dry crushed rocks with limestone, fresh, bright, dark, red flowers/florals. Good acidity, balanced, well tensioned, neatly structured and a nicely polished finish that lasts nearly 90 seconds.

There is some alcohol heat on the finish but it should fade in another 3-5 years. Be good to revisit it then and 5 years more down the road. — 2 years ago

Byron Hewett

8.9

Easy. I think the fruit here is starting to fade a bit. — 5 years ago

JKT

9.1

Well still quite the surprise for a 13 year old second wine. Medium garnet color very fragrant floral earthy nose with good acidity and weight on palate carrying through to finish with a hint of smokiness. Almost overpowered the plain roast duck but got along nicely with the Momofulu Chili paste that had just that touch of spicy note. Bodes well for the CDPs resting nicely. Did fade in Cali bothers after 3+ days. — 6 years ago

James Gourley

9.0

The fruit is very raisiny on the nose. The acid is starting to fade, but the fruit has an interesting mushroomy earthiness. This wine is on the decline because everything fades on the backend. — 6 years ago

Joe Davant

9.2

Definitely mature and maybe just starting to fade a bit, but still very enjoyable. Smooth tannins with earthy aromas and mellow stewed dark fruits. — 8 years ago

Austin Blackwell

9.1

Good but starting to fade a bit. — 8 years ago

Leo Gentile

9.3

Awesome wine. Held up very well beyond expectations. Poured from a jeraboam (double magnum. Tons of black fruit, understated tannins and alcohol. Served with turkey on big green egg smoked with cherry and pecan. Perfectly paired with a Geyserville!
Drink now, fruit@may be beginning to fade — 4 years ago

Paul J

9.3

1hr+ decant. Definitely starting to fade. Classic Neal nose and flavors that are always distinctive. Very similar to previous notes. Depth starting to thin out. Wine was very different later in the evening. — 5 years ago

with Brooke

Ryan Mullins

9.7

Started out seeming fade but gained fruit and become more tightly woven with 45mins. A remarkable bottle of wine — 5 years ago

Eric W Brown

9.0

Very tart, fruit starting to fade, possibly on the decline — 6 years ago

Donald Williams

9.0

Holding up very well. Magnum helps. Keeps getting better with time. Not even beginning to fade. Wine Tasting at Andy and Elaine’s. — 7 years ago

with Bonnie

Rob Moose

9.9

The oldest Chablis I’ve had and what a beauty. This wine was SO FRESH I don’t even know how to comprehend it. Did not fade really at all. Identifiably Chablisienne and glorious at 40. — 8 years ago

Pooneet K

9.1

Certainly classic aged Pauillac. Not really a decant necessary. Definitely smell the age. Mouth filling with great body throughout. Tannins starting to fade. Good acid. Excellent with a steak with a mushroom brandy sauce. — 8 years ago