Scott@Mister A’s-San Diego

9.2

2018 vintage. Léoville-Poyferré-involved concern. 73% Malbec 18% Cabernet Sauvignon 5% Petit Verdot 3% Syrah 1% Cab Franc. 100% delicious. Medium/medium-heavy body. Nice balance of grip/zip and sleeko suave. Can hold its own in a street fight now or be the scheduled, 12-round, main event in 2040-your choice. $28.85 resto cost on 3 cases. 14.5% ABV. Definite big red blend value contender. 04.13.25. — a year ago

Sipping Fine Wine

8.9

The origins of the Damilano family dates back to over a century ago, when Guiseppe Borgogno, the great-grandfather of the current owners, started to grow and make wine from his own grapes. Medium Ruby with aromas of fresh berry fruits and generous spice. On the palate this medium body wine shows flavors of juicy cherry and blackberry with notes of citrus and vanilla spice. Light tannin structure, lively acidity, medium ending with fruit finish. Nice value. Drink now, consistent, no aging benefit. — 3 years ago

Some Dude

9.1

Yes yes yes.

This has lots of wonderful flavors: it's crisp and refreshing, with asian-pear notes and even a hint of smoke on the finish. Very complex and delicious.

We drank it for a toast — much to everyone's delight. We also paired it with a gnocchi and Brussel sprout dish, full of parmesan and lemon. This is a wonderful food-friendly wine. Don't limit your enjoyment of this to toasts: make a whole meal around it! — 3 years ago

Some Dude

9.1

What do you want in a champagne? This one is livelier and lighter than some, possibly because it leads with Chardonnay. It’s more of a “Dance on your tongue” version, so if you want a deeper toastier glass, there are other makers. They grow about half of their own grapes, but this isn’t a grower champagne with that sense of terroir. But don’t take these comments to be anything but praise: this is just context. Choose the wine you want for your pairing and occasion! — 5 years ago

Byron C Mayes

9.0

Pale gold with tiny persistent bubbles. Inviting nose and palate of ripe golden apples, ripe peaches, and clover honey. Light and fizzy on the tongue. Sweet (of course) but balanced with refreshing acidity. Short-ish finish, but you’re likely taking another sip before that matters. The gold standard for Moscato. A lovely treat on its own, with fresh fruit, or with lightly sweet dessert crepes. Also a great pair with the exceptionally spicy dishes that my dining partner likes to make (remember, “Sweet beats heat!”). Stop fronting. You know that you like this stuff. Drink now. — 6 years ago

with Jay

Yoonjung Joo

8.9

Mike 7월마쿠. 소테른. 샤토 라프리 페르게이 프로듀서. 오래 에이지해서 스파이스가 느껴지는 풍부하게 달콤한 아이.

보르도 1샤토(성. 와이너리를 보르도에서 부르는 이름. 캐슬로 생각하기 쉽지만 그냥 집이다.)=1프로듀서=그 안에 있는 vineyard를 소유한다.
버건디 different producers own different parts of a vinyard. (도메인/자기만의 vineyard는 소유하고 메종/buy grapes from other people and make wine) - 그 지역에서 나온건 다 빌리지, 그 안에서 빈야드를 갈린다. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

As a Sommelier, it’s interesting to read professional reviews. Something you need to keep up on for what consumers will be looking to buy.

As someone who attends a lot of tastings, you get to get to do your own comparisons. For me, a lot of Bordeaux. It’s my true love. I’ve been to Bordeaux eleven times. Two of them En Premiers.

When I tasted this so called critically difficult/bad vintage from Chateau Belle-Vue, I saw its potential and wasn’t wrong. Now, eleven years later, this wine is singing. While the critics haven’t tasted this wine as recently as this year, they would tell you this wine was average. It is anything but! If I put this wine in a blind tasting, I am confident many would call higher end Napa Cabernet and this is a Bordeaux producer from an ancillary region, under the radar known producer and a difficult vintage.

If I’ve learned anything about wine, it’s in all difficult vintages anywhere, there are producers who still make good wine. This one is magic for around $20 upon release. I’ve had $100 a bottle plus Bordeaux and Napa Cabernet that weren’t this good.

The nose shows, ripe, earthy fruits of; blackberries, black raspberries, black plum, dark cherries, creamy raspberries on the glass edges, some blueberries & boysenberries and baked plum. Rich, forest floor, steeped black tea, used coffee grounds, limestone minerals, crushed, dry, rock powder, black licorice, hints of herbaceous notes, touch of mushroom, purple flowers, violets and faint lavender.

The body is full, round and lush. The structure, tension, length and balance are harmonious. The tannins are dark, round, soft, velvety and slightly tarry. Ripe, earthy fruits of; blackberries, black raspberries, black plum, dark cherries, creamy raspberries on the glass edges, some blueberries & boysenberries and baked plum. Rich, forest floor, steeped black tea, used coffee grounds, tarry notes, limestone minerals, crushed, dry, rock powder, dry top soil & clay, black licorice, dark cocoa powder, cinnamon, dark spice, some vanilla, hints of herbaceous notes, touch of mushroom, graphite, burnt charcoal, suede leather, pipe tobacco, purple flowers, violets, dark red florals and faint lavender. The acidy round & beautiful. The finish is; ripe, ruby, lush, elegant, well balanced between fruit & earth and persistent for minutes.

The well know professional critics would tell you this wine is old or late. I will tell you, from my storage, it’s has another 7-10 years of life ahead of it.

Have it with a good butchered Ribeye (not store bought) seasoned with coarse ground garlic salt & pepper.

Photos of, a modest Chateau Belle-Vue, the beautiful backside of the chateau, barrel cellar and Estate vines.
— 8 years ago

Lyle Fass

Founder Fass Selections

9.7

Deep and ripe nose that is totally giving me Corton Charlemagne vibes. Ripe apple, melon, cantaloupe and pear. Gorgeous in its purity. Man this is like white burgundy mimicry. Gorgeous spicey notes and complex smokey tones and amazing mineral notes. Such an enveloping and evocative nose. Palate is so awesome. Rich and textured and so deep and this has those German iodine and hazelnut notes that make you think your in Corton Charlemagne. Ripe and unctuous and so forward and unreal marzipan notes on the mid and finish. Wow does this really hammer you on the finish and not let up. Remarkable elegance and large scaled but nimble. As this airs it gains remarkable aromatic complexity with pulverized stones and barely ripe tropical fruits. So complex. Rich yet tense is the biography of this wine. One of the best 18’s I’ve had from Germany. — 2 years ago

Shirley Cooke

9.3

I bought a bunch of different Prosecco to make ruby red mimosa. I taste them first to see if I like them just on their own. Will definitely buy this again just for some bubbles. — 3 years ago

Pinotman /// Andreas

9.3

For my remote friend Severn. In Boston right now at Lenox Sophia. A great bring your own bottle Restaurant. An awesome place. Sit at the counter. 4 seats only. This 2019 is tart and fantastic no VA at all. Can’t help it E$M is still the unparalleled. — 4 years ago

Scott@Mister A’s-San Diego

9.4

2018 vintage. Mint, cinnamon, molasses, spent coffee grounds, cassis and orange peel compose the bouquet. Medium body but medium/big tannins. Orange-based tea and earthy finish. Meanders in an endearing manner with just enough richness to coat and mitigate multiple astringent flavors…and ultimately…comes into focus pushing a really delicious balance. Ignore at your own peril/price point. — 5 years ago

Fredrik Finn

9.2

Chateau Yvonne Blanc 2018: Despite being youthful with a very bright future ahead is so moreish and delicious in its infant stage. Serve 10-12 degrees in your large burgundy glasses and even better after some time in the decanter. And most importantly, make sure to get som while its still available.

Dense concentration on the nose with grilled lemon, ripe peaches and nectarines, honey, blossom a very integrated oak profile and a chalky minerality.
A piercing and electric acidity dominates the palate and cuts through and brings balance to the a full body with a waxy and creamy viscosity. Pronounced flavour intensity with full presence through the complex mid plate. There is definitely a long and very serious finish but falls short from being a hall of famer.

A very smart craftmanship from the artisanal organic and biodynamic Chateau Yvonne, the Saumur Blanc went through malolactic fermenation and spent 12 months in oak (20%) new
— 5 years ago

Severn G

9.1

It's sunny and just over 30°F today, so fire in the chimnea time! First flames of 2019.

One of our favorite new (2009) AOC's in France, this is 80% Gamay & 20% Poulsard, but the epitome of 100% sparkling strawberry juice! So GD delicious!

One thing to note, last bottle is always the best, we're out of stock now, but don't hold these too long. We've seen bottle variation, likely best to track lot codes on the bottles and make sure your buying a newer version than the last, since we're talking about an NV product. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.6

This wine is made by Dan Standish who started his career by traveling all over the world learning the skill of winemaking. He returned to Australia to make wine at Torbreck. After making Torbreck, he starting his own project. This wine is produced from a vineyard with 100 year old vines with a yield of only a 1/2 ton on fruit per acre. In comparison to quality Napa producers, their yields are 2-3 tons per acre. Dan is absolutely one of the very best producers in Barossa.

On the nose, mulberries, olallieberries, blueberries, blackberries, black raspberries, black plum, plum, blackberries, black cherries, dark berry cola, vanilla, dark spice, black pepper, dry crushed rocks, limestone minerals, soft leather, saddle-wood, coffee grounds, black licorice, dark, rich soil, lavender and violets.

The body is full, rich, ruby, lush and very inky. The texture is elegantly sexy. The 06 is still youthful & fresh. It still needs more time but, it’s delicious tonight. The length, tension, structure and balance are just coming into it own. mulberries, Olallieberries, Boysenberries, blueberries, blackberries, black raspberries, black plum, plum, raisins, blackberries, black cherries, dark berry cola, vanilla, dark spice, black pepper, dry crushed rocks, limestone minerals, soft leather, saddle-wood, coffee grounds, black licorice, dark, rich soil, purple flowers, lavender and violets. The acidity is round and beautiful. The finish is long, thick, ruby, lush, elegant, well balanced with deep heat penetrating dark spices that rise off the palate and lasts several minutes. The 06 is still 5 years from it peak.

Photos of; The Standish Cellar Door, Owner/Winemaker Dan Standish, beautiful Barossa Vineyards and the old tasting room — 8 years ago

Shay A

9.2

92-93 for me.

Consumed half bottle at pop, then corked for another 4hrs before consuming the rest. No change.

What a beautifully elegant and refined ‘09. The highest compliment I can give this is that it was a simplistic joy. Some wines make it easy to get nerdy and command your attention…some wines are underwhelming and not worth your time. This was squarely in the middle. It was a joy to not feel the need to overthink…it’s exactly what it should be. No bricking at almost 15yrs. Decidedly black fruit heavy (black currant, cassis, underripe blackberries) with a sprinkling of raspberries and black cherries. Aromas of sweet pipe tobacco, dark florals. Integrated on the palate with good structure and acidity…not a massive wine, but it put on a bit of weight/length the longer it was open. Still sporting a fair bit of tannin at the finish, but it’s balanced. Drink or hold. — 2 years ago

Helen Arvanitopoulos

9.2

Wow. I was lucky enough to return home to aus, go through my wine collection, and see that the 2000 Coonawarra Merlot needed to be drunk right now. The cork had broken before we were able to get it out, but it's still an amazing drop. Just wow. It's one of the best Cabernet Merlots I've had here in Australia. We make fucking great wine. Looking forward to getting my hands on a fre mire. We enjoyed this with Charcuterie and cheese from Australia.
Medium bodied red with a beautiful velvet finish in my mouth. Get your hands on this gem. — 3 years ago

Beth Hamilton

8.9

Celebration time! The hubby is OFFICIALLY full professor. Got the letter from the university prez today. So to celebrate: cava brute nature. Aroma of pear with a dash of almond.. Zesty taste of lime, green apple, seashell and chalk. A little bitter at the end but I still like it. Good on its own or would be good to make cocktails out of. — 4 years ago

with Parviz

Adriana Fabbro

9.2

Hey, Delectable— this is the Visions 2018 North Coast Pinot, but the ID wasn’t available.

Unabashedly ripe and warm, but with a distinctive umami flavor (hoisin sauce?) that I’m really digging. Black cherry, black plum and even blue fruit on the nose and palette. Lovely satiny texture. Medium + finish.

Hedonistic in the way you’d expect from a winemaker mentored by the Wagners, but the suppleness and umami notes make this wine stand out in a sea of north coast Pinot Noir, and the absence of new oak lets the fruit do the taking. Perfect with chicken lettuce wraps and haricot verts smothered in Madeira mushroom cream sauce.

Owner/founder, Mac Macdonald, has been making his own California Pinot Noir for more than 25 vintages now and it shows. Side note: he’s also one of the better story tellers in the biz.

Initially sampled as part of a tasting with the #AAAV (Association of African American Vintners) and took the bottle home.
— 5 years ago

barak heller hayun

9.1

this bottle takes me back to Alsace.
i spent a weekend in Strasbourg in 2006 protesting/partying in front of the European parliament that's located there.
no wine was tasted as i sticked to self imported bottle of zubrowka vodka, drops of potent LSD (that were dropped to the tail end of the vodka by a really short vicious smiling man - true story) and local pilsner beer that i remember fondly that's called 'meteor' and came in large 750ml bottles(pretty good ice cold and just ok after the sun warmed up the last 3rd of the bottle).

and now... 13 years later. different tastebuds. but I'm still the same person essentially.

100% pinot gris

off dry officially but feels dry.

14% ABV

pale green 👀

🧀 rind, green apple, pear, very fresh lemon and finely chopped greens👃

full body. I'm guessing the rs helps to build it.
medium plus acidity.

creamy, tart and a bit fruity with added white pepper and maybe even ginger 👄

long lingering pleasent creamy 🎯 like tasty and slightly bitter 🍬

great wine, no doubt about it.
tasty and complex, plays with you and changes every sip, but always superb.

excelent vfm (110 nis). expensive but works hard for your money.

need to try the winery Riesling now.

had it all day on it's own while vacationing.
soft and spicy cheese platter could have helped but I'm too full. — 7 years ago

Holly Orchard

Certified Sommelier, President of Savvy Cellar Wines Inc.

9.3

Drinking beautifully right now... so much damp earthiness and leather, stewed mushrooms, soft tannins. Still a surprising amount of juicy dark fruit to make it a wonderful food wine. Let this one sit in your glass for a bit or gently decant to let it show all of its personality. It paired perfectly with Coq au Vin and toasted bread. — 8 years ago