Ericsson

9.4

One of those unicorn wines. Just a unique wine made of blend of varietals. Mostly Cab but some Pinot in there too. 2003 gives it a brickish color. Gorgeous wine with lively fruit and good acidity; lingering on the palate. “Daumas Gassac apparently has a geological formation unique in the Languedoc: chalky, friable, poor in humus, the bits of earth ranging in size from mere grains of sand to little stones, a soil similar in aspect, similar in constitution, to that of the Côte d’Or and the Italian Friuli.” Excerpt from Adventures of The Wine Route. — 6 days ago

Ruud Verhagen

9.2

enjoyable and smooth CS from Spain… — 2 months ago

Bob Chlopak

9.3

With winemaker. Lovely, complex and very smooth finish. — 4 months ago

Andrew Formi

8.9

I liked it Anita hated it… very heavy for a Riesling I liked it — a month ago

Camilo Jaramillo

9.3

241103 finca papá. Muuuy interesante en el cachete. — 2 months ago

Jay Kline

9.2

Salanques: Poured into a decanter several hours prior and returned to the bottle just before dinner. The 2007 “Salanques” pours, a deep garnet color with a near opaque, core; medium+ viscosity with light staining of the tears. On the nose, the wine is developing with notes of ripe and slightly desiccated red and dark fruits, red cherries, blackberries, dried red flowers, well-oiled leather, rocky minerals, light baking spices. On the palate, the wine is dry with medium+ tannin (that is mostly integrated) and medium+ acid. Confirming the notes from the nose. The finish is medium+. Showing remarkable elegance; this is a delicious, gorgeous Priorat that is currently firing on all cylinders. A lovely pairing with paella a variety of traditional Spanish tapas. Drink now and over the next 10 years. — 4 months ago

Amy

9.0

needed time to open up, nice but not noteworthy. had at bubble bath $20/glass — a month ago

Jorge Pazos

10

La Pobla de Lillet — 2 months ago

Peter van den Besselaar

9.1

Vintage 2019 | coffee, tobacco, raspberry, tannins, cedar, licorice. Fine effort. — 3 months ago

Josh Morgenthau

9.4

Sh-t. I mean. This starts inconspicuous but becomes more energetic with each day open. Coiled acid and melting taffy. Aching red fruit; dripping, swirling mineral dust. Subtly sweet, then unexpectedly dry, with a powdery texture. Worthy parallel to eg bandol rose, but even more acid. — 5 months ago