Jess

9.1

Pale lemon color.
Aromas of honeysuckle, orange blossom, honeydew, lychee.
Dry. Flavors of honeydew, honeysuckle, pear, lychee, subtle grapefruit.

Intensity: 5/5
Complexity: 2/5
Balance: 4/5
Finish: 5/5 — 2 months ago

Byron C Mayes

8.9

This vintage is 100% Nerello Mascalese. Clear garnet red. Inviting nose of baked cherry and pomegranate. Medium bodied palate echoes the nose adding terra cotta, cherry marzipan, dusty (medium plus) tannins, and bright, food-friendly medium acidity. Finish is moderate but continues the palate which, along with the acidity and tannins, makes this the consummate food wine. Al-Cantara's higher end NM is for hearty dishes. This one is a red that can be paired with seafood (a la Frappatto) and lighter fare. And it shines in that space. I had salmon -stuffed tortellini with vodka sauce. Drink now through 2026. — 10 months ago

Emily Kresie-Harrington

8.9

2020 vintage. A little more Brett-y than I usually like or that I noticed when first tasting with the sales rep, but the fruit still shines through. Tart cherry, raspberry, cranberry, a little dusty terra cotta, dried herbs, rocks. — 3 years ago

Joseph Barsky

9.4

2”13 vintage. 14.9% Alcohol. Frank Melis makes this wine named after his daughters. Now entering it’s sweet spot. Loved it. — 3 years ago

Aaron Tan

10

One of the best evenings of wine I’ve had this year, and it was just focused on this duo. Opened as inspirations for this year’s red pick at Miao Lu (a name to remember for those reading. I’ll say it here first - some of the best Pinot’s and Chard’s in the world will be coming out of this project high up in Yunnan!), they both gave great context to the task.

Gerard Potel is a true master of his craft. So much so that he rarely made bad wines in spite of vintage conditions (maybe except 83’ which many claim can be hit or miss). 1988 is by no means bad, not touted as the best but good by most accounts. My experience with the vintage, limited of course, has been a little mixed, but my feeling when drinking this wine was that it transcended the vintage. Heck, I thought it flirted with the very best I’ve tasted - an epitome of aged Burgundy beauty and a perfect example of why “all roads lead of Burgundy”.

Like all of Potel’s wines from this era, the 88’ 60 Ouvrees carries a weightless intensity, with a silky texture that glides while maintaining a sense of immense depth. Crystalline and perfumed, it offers layers of damask rose, incense, strawberries, orange zest, white peach, nutmeg, white pepper, and hints of turned earth. With air, it grows sweeter, brighter, and even more primary - its youth is renewed like an eagle’s. Absolutely insane! To me, the wine straddles this perfect balance between youthful energy and serene maturity. Incredible, and easily the best red I’ve tasted this year.
— a month ago

Allan Tate

9.0

Lu likes. Refreshing. Apricots. — 3 years ago

Javier Alonso

9.0

Fruta negra, buena acidez, fresco, especiado y toques madera pero bien integrada, post-gusto largo
13,5 grados — 5 months ago

Stan Nguyen

9.3

Gorgeous floral rose. Effervescent and sharp. Pronounced VA. — 8 months ago

Stacey Emerson

9.4

Another amazing wine out of Yakima. Viognier for the win — 3 years ago

Ricardo Bohn Goncalves

9.4

Tad e tio Lu Set21 — 3 years ago