Scott@Mister A’s-San Diego

9.3

1986 vintage. Tasted through 5 bottles at a 1986 BDX dinner at Mister A's-San Diego. Double decanted and tasted over 5 hours. Tremendous bottle variation in the nose. That expected, light Beychevelle body (similar to L'Evangile in Pomerol) aping Burgundy. Bouquet was all over the place but the five bottles consistently sung. Yes, there was brett here and there. Did it DQ any particular bottle(s)? Not from my perch. Better than anticipated. Can see this going steady in this phase for another 4-5 years before dropping down a notch. 3.14.24. — a month ago

Molly Moore

9.1

Drank at The Perch — 3 years ago

Brett Banfield

9.0

W perch and salad... tasty meal. Wine had a nice ripe fruit nose for the age. Big wood taste to start. — 3 years ago

with Bobbi

Brendan Baker

9.0

Bright red fruit, black pepper, slight pyrazine, light on its feet ✨ — 5 months ago

Martin Bergo

8.9

Paired well with smoked perch as part of an outdoor fall dinner with a master chef way out in an old Swedish forest. Mushrooms (chantrelles) for the sauce accompanying the venison filé main course was hand picked by us guests in the afternoon. Amazing experience at Asa Herrgard. — 3 years ago

RJ Stefanski

9.1

Tightly wound 1er Cru from an outstanding vintage. The main star here is the interplay of lime zest and a unique, Santorini-like volcanic smoke / petrol. On day two, it was possible to peer under those expressive qualities to perhaps an even more impressive layer of tangerines, nectarines, and cantaloupe. Pair with fried lake perch. 12.5% $27 — 3 years ago

Claire Montgomery

9.0

City perch was out of the borossa. Still want to try that but pleased with this. — 3 years ago

Jeff Byron

9.3

Delicious choice with the perch and fera. Light body with lots of flavor.  — 8 months ago

Steve Rura

9.0

Tasty Sancerre with perch and risotto — 3 years ago

Fredrik Finn

8.9

Ronco del Gnemiz Serena Palazzolo Sauvignon 2019. Plenty of varietal character with lime, boxwood, gooseberries, elderberries and kiwi fruit with an oyster shell minerality in the background giving complexity and dimension. The palate is driven by a linear and persistent acidity that is amped up on the treble and focused through the mid palate with a solid finish. As an entry level wine there is no denying this is an overachiever.
Paired with seared Pike Perch with a rough potato mash and a simple sauce made with reduced creme (creme double) flavoured with plenty of lemon and dill.
— 3 years ago