Dr. Owen Bargreen

9.8

The 2018 ‘Sur Echalas Vineyard’ Syrah is one of the wines of the vintage from this famed estate. Due to the shade of the vineyard, this is a later ripening vineyard for their program which allows them to utilize roughly 70-80% stem inclusion in this wine. They also choose not to use any new oak on the wine, only used demi-muid aging. Weighing in at 13.8% alcohol, this provides immediate appeal with its downright intoxicating bouquet, delivering loads of white pepper woven together with steak tartare, cigar ash tones as well as Hoisin sauce, Umami and menthol that all meld in the glass. The aromatic range here is extraordinary. The textural elements of the wine are just gorgeous. The 2018 edition displays more mid-palate weight than the ’17 bottling but also embodies plenty of finesse. Rich ripe dark cherry and dark raspberry tones mingle with wet stone, seaweed, green olive tapenade, and salted meats on the palate. This finishes exceedingly long. Gratifying to enjoy in its youth, this sensational wine will cellar well over the next eight to ten years. Drink 2020-2030- 98 — 3 years ago

Gae Saccoccio - NdC

9.5

Robert Michel he is something of an institution when it comes to Cornas and its wines. Actually 2006 it's been his last vintage before retirement, even though he has continued to help and give advice to the young and gifted winemaker Guillaume Gilles. Cuvée des Coteaux here it comes from two parcels: Les Chaillots and Le Quartier de Renard. Michel used to make severe, uncompromised, traditionally austere and long-lived wines. Manual harvest, gentle fermentation with the entire stems, wine ageing in larger sized demi-muid cask. A pity that such a majestic vigneron doesn't make such one-shot wines any more. Though, what a patriarchal wine here we've got: power and delicacy at the same time in this 2006; purity, unsophisticated class is all I love in those kind of wines. Well, what else? Dionysus bless Michel and his solemn beverage in time and in eternity. — 8 years ago

Aaron Tan

9.2

So damn delicious. Had this at two tastings on consecutive days.

Note from Mike Bennie (Wine Front 2017, PWS notes):
Whole bunch press. Demi-muid and barriques (pretty sure all old oak - how many years?). One of those exquisite clear perfumes, fresh cut stone fruit, marzipan, blanched almonds, and faint seaspray. Glossy texture, intense grapefruit orientated flavours. So very silky through its finish, then mouth-watering. Such a beautiful, pure carriage of flavour. Classy as. — 7 years ago

Margaret M

9.0

Chapoutier tasting 50/50 wood muid 10% bois neuf taste wood more cailla etc — 8 years ago

Mark Lindzy

9.3

Old vines of tempranillo and a little mazuelo from Rioja Alta. whole cluster ferment, aged 14 months in French demi-muid and foudre. Black tart cherries, bright acidity and very fine tannins. "Ganko" is Olivier's nickname from his Japanese importer meaning "stubborn" 😆 — 10 years ago

with Josefa and Rebecca

Diedra West

9.1

Diedra had this 10 years ago

Henrik Poulsen

9.2

14.4% alc.

The first in a comparison tasting of fermentation techniques of Syrah from Hudson Vineyard.

75% whole cluster, native yeast, aged in a (1-year old) demi-muid.
— 7 years ago

with Ray, Kurt-Inge and 1 other

Ben Jones

9.1

Side-by-side "en foundre" and "en demi-muid" versions show the ability for less French oak on the nose makes for a more mature and, I think, better showing wine in this Rhône blend. Really good wine either way. — 7 years ago

Raymond Tosti

9.0

82% Grenache • 18% Mourvèdre • This wine was aged for 42 months in a combination of 1 year old hogsheads, and 600 and 800 liter demi-muid. The wine was bottled without fining or filtration. It attacks the palate with amazing fruit, complexity, structure and concentration. — 9 years ago

Diedra West

9.2

Diedra had this 10 years ago