Aaron Tan

9.1

Burgundian enough such that most on the table thought it was from either of the Montrachet villages. I didn’t quite place it there, but was close (St. Aubin). Lo and behold, it was from Australia. This just reaffirms my belief that great Chardonnay, and specifically Chardonnay, can be made outside of France. The wine itself was excellent - linear, mineral, and full of energy. Flavours of lemon peel, nectarine, almond meal, hay, fennel, and some vanilla cream. Textural with almost chewy bite to it. Pretty long finish. Superb, and definitely a bottle to revisit. — 2 months ago

John Tan

9.0

Gorgeous, flinty nose with hint of barnyard. Grippy tannins. Hint of coffee and soy sauce after 3 hours. Almost Valentini Cerasuolo-ish. Imperial Treasure Teochew Ion with Andrew Dutton.

Tasted blind at the Burgundy 2011 horizontal tasting in Beaune. There I was suggesting that Maume's Mazis-Chambertin 2011 was clearly not the pick from the domaine this vintage and lo and behold, it trumps all in a blind tasting. It has quite an earthy note on the nose with mint-tinged red fruit and black plum unfurling at its own leisurely pace in the glass. Later, this is joined by fennel and rosemary scents, creating an intriguing aromatics profile. The palate is medium-bodied, a touch foursquare on the entry, but with good substance, the texture grainy and quite peppery toward the finish. There is a lot going on in this grand cru and it will be fascinating to see how it develops and if it maintains this stellar quality. RP95, 2011, issued Nov 2014
— a year ago

Gabby

9.0

A bit weird as first as I’m not used to radikon, but it was delicious! Almond, citrus, stone/ mineral orange wine ; super funky smell and taste. had the 500ml from the Lo and Behold radikon bundle — 3 years ago

Russ W

9.0

Here’s a wine experience that I’m excited to share. This 2000 vintage of ruffino riserva ducale gold sangiovese was a gift to my parents (who don’t drink) 15 years ago. It has since sat upright in my mother’s pantry. Lo and behold it found a new home and I am drinking a pleasantly matured wine. There’s tertiary leafy dessicated woodsy spice for days and still some acid to kick. Pretty cool experience for me. — 3 years ago

with Krystal

Ines Mitishita

9.8

Safra 2016 em 26/07/2023… perfeito… todos os seguidores do Baco deve, obrigatoriamente, degusta-lo… custo X benefício é imbatível … um iniciante no mundo dos vinhos se apaixonaria no primeiro momento .. vale provar … — 9 months ago

Ian Hamel

9.2

2022-3 winter. The previous bottle of this I had felt like the most overripe and in-Burgundy-like 2018 I’d tried, and by some margin. I figured some time might help, but have a growing suspicion that my cellar is too cold to really mature wines without multiple decades of wait. So…experiment time. I stored this for a couple of years in the basement but outside the cellar. It’s not a textbook environment, at least for the summer months. Lo and behold, this had loosened up a fair bit, with more expressiveness on the nose too. It was still riper and heavier than it needed to be but was good. Would it have been better with 30 years at 14 degrees? Perhaps, but it’s a near-academic question for me given the prices of burgundy these days. — a year ago

Jay Kline

9.2

It’s been a few years since the last Christopher Tynan NV (Le Sucrier Velours) and I’ve had a hankering. Lo and behold, “L’Enclume de Velours” gets dropped in 2020 and I was so excited to try it. Popped and poured. The wine pours a dark ruby, bordering purple with a deep, nearly opaque core. Significant staining of the tears; medium+ a viscosity. High intensity. The nose is highly perfumed and full of red and blue fruits: cherries, blueberries, figs, bacon fat, purple flowers, some pyrazines, vanilla, baking space, and a little bit of olive. On the palate, the wine is dry with dusty tannins and medium+ acid. The aforementioned mixed fruit set is confirmed along with cassis and tobacco and a hit of vanilla and baking space. The finish is very long and velvety. Overall, a very luxurious experience for an NV…but when you consider the source, it’s not hard to justify. Another Tynan NV, another banger. I’m so happy he makes wines like this at this price. Bravo. This is a multi-vintage blend of Cabernet Sauvignon and Syrah sourced from the Meleagris and Judge Family vineyards respectively. — 2 years ago

Jay Kline

9.2

Served blind alongside what would later be revealed as the 2005 Mouton. This wine looked, smelled and tasted like mature wine; in all the best of ways. But was it Bordeaux or Napa? The wine alongside it wasn’t really giving us any clues either. There was friendly debate at the table as we vacillated between the two regions. Ultimately however, we seemed collectively set on this being from Bordeaux with some suspecting Mouton. I lack experience with First Growths in general so I couldn’t really offer much to the discussion other than I liked what was in both glasses and one seemed a lot younger than the other while both being lovely. Lo and behold, this was revealed to be the ‘71 Mouton. At this stage, the fruit is mostly desiccated with dried tobacco, graphite and earth. A charming, old Pauillac. I would drink now but this could hang on for longer because Bordeaux. — 10 months ago

Josh Morgenthau

9.4

Serious brett at first. Like stanky stable. But… lo and behold, a truly beautiful wine emerges after a few hrs. So traditional but rustic in an elegant way that defies words. Round, herbal, complex and lovely. Drinking so well now. 9.4… 9.5? — 2 years ago

Jay Kline

9.3

Oh boy. So we’re at Ca’Va in Kansas City and lo and behold they have the 2009 Huet Brut Reserve on the list. Winning. My quick notes: the Huet pours a golden straw color with a slowly dissipating moussé. On the nose: gorgeous fresh brioche, lemon curd, and wet limestone. On the palate, underripe white peach and loads of lemon citrus. High acid yet so beautifully balanced. Laser etched. I want so much more of this in my life! — 3 years ago