Des Adams

9.3

Beaver lake beer wine and spirits $5 cooking wine sale. Can't remember if we aerated it — 8 months ago

Pinotman /// Andreas

9.4

Developed a brown tinge. 13%. By a mile the greatest Pinot deal out there. With some age this is even better. Raspberries,limes, back palate touch bitter, tree bark from Home Depot, herbs. Cardamom? Just a joy to drink. And while I buy their wines by the case they never last long. So I can’t even evaluate their age ability beyond 4 years. Yes a high rating but the wine is just so good. Note: They always make wine on the edge - give it time hours in the glass or years in the bottle - you will be rewarded!!! — 4 years ago

Bryan Hopkins

9.3

I have long been a fan of St. George, and this is yet another example of their high quality. Aromas of spice and vanilla with a fascinating orange and lemon oil scent, with cinnamon and chocolate covered cherry. The taste is very much like pecan and pie crust with fruitcake notes that develop later. Clean hardware store wood finish. Beautiful job! — 5 years ago

Raul Puga

9.3

Surprisingly refreshing and by far better than any seltzer I’ve tasted #summerfun — 6 years ago

with Ana and Carlos

Kathryn McCarty

9.4

Voted best Riesling in 2018 by Wine & Spirits magazine. Lovely! It is smooth and crisp with high acidity. — 6 years ago

Joseph Husty

9.0

Lake placid wine n spirits shop - full bodied, silky w/ a little bit of sediment, cocoa notes — 6 years ago

Stuart Scheff

8.9

Mile high enjoyment. Everything tastes better in the mountains. Just ask @P A — 7 years ago

David Shaw

9.2

Dia Bonita Albariño, Three Mile Vineyard, Columbia Valley AVA. 23 cases produced, barrel fermented, micro producer worth watching for Washington-state and Oregon-grown Spanish varieties like Albariño and Tempranillo. This is made like a high-end Chardonnay- fruity, crisp but softened via malolactic fermentation. Finish of floral, citrus, orchard fruit flavors with some minerality. — 2 years ago

Ananda Aisola

9.0

Light, tannins, dry, high acid, high alcohol — 5 years ago

Bryan Hopkins

9.1

I have long been a fan of St. George for a long time, and this confirms my high opinion of them. Nose of rye spice with vanilla and bananas foster, and on the taste, honey-sweetened tea with clove and pepper, masala tea spices, oak, and bitter chocolate. Orange emerges immediately on the finish with subsequent honey. — 5 years ago

Young Bock Lee

9.0

Italian wine consultant.
15% of Italian Riesling is in this wine.
Since 1970's China Government try to stop people drinking high alcohol spirits, they invested more
money and suport to produce wines. In the era of 2000, Hong Kong wine lover, he wants to do some crazy difficult with impossible story. — 6 years ago

Steve Cunneen

9.2

Quite delicious. Caramel, very ripe fruit on nose with a rich and full finish. Served with slow roast salmon and sauteed greens. Alcohol a little high (I'm guessing it was just the season) but very enjoyable and fun to drink at eight years old. — 6 years ago

Tom Garland

9.5

Been breaking out some fun wines deep from the cellar to keep spirits HIGH during the stay at home Cali mandate. Day 10 is no exception......time for dinosaur steaks and a 2009 Bryant Family!!

Decanted 1 hour. An arresting deep dark garnet color(lots of cloudy sediment). On the nose: caught me completely off guard with stewed meat, black olives, band aids, some licorice, red berries, and floral. Taste: Wow, this is singing "Stairway to Heaven " ....no garage band version, this is Led Zeppelin 1970s!! Dark cherries, chocolate, espresso, tobacco.
A Mark Aubert beauty with fine, silky tannins coating the mouth. An elegant, rich, soft wine with a long toffee/blueberry finish — 6 years ago

with Brenda

Connor Schaller

9.1

On the pricier side, dry with a soli bite. Would like it to be a little smokier but leaves a lasting after taste. I’m also currently in Hawaii on a beach drinking this so there is literally nothing in this world that can disappoint me right now. My spirits are high. — 7 years ago

with Kayla

Norman

9.3

The color on this is deep. Wood, brown sugar and I might say toffee on the nose. It’s clearly high proof… I wouldn’t call it hot but it fills the mouth. The finish goes on forever which it should at this proof. Forester Birthday takes this by a mile but it’s hard to complain. Trying it neat. — 3 years ago

Paul K

9.2

Big storm and power just went out at 3 in the afternoon. Breaks my heart to put work aside and open this!
Almost have it 93. The nose is great. Violets, strawberry, and burnt orange peel. Palate is fun too. Slightly reductive, cherry, strawberry, salinity, and minerality.
I purchased this at North Loop Wine / Spirits in Minneapolis. Check out this shop if you haven’t/can. Great selection! Very helpful staff as well. I asked for the best Pinot under $60 and he passed quite a few easy names to give me this. So glad he did! They have a great selection of high end stuff, maybe best in MN? Thoughts Vikings fans? — 5 years ago

Ananda Aisola

9.0

Body: med-full , alcohol: med high, acid: med high , sugar: dry, tannins: yes fruity, slight fizz or effervescence — 6 years ago

Sam Lee

8.9

All this is a blends of 🍎 apple vanilla caramel 🍊 orange tropical of peach with subtle oak and soft leather blanket on palates, mile high
🦜
🥭
Mango is here refreshing and acidity is so bright so substantial so matching with tonight’s deep fried foods so well
🥓🍳
Along with our Friday djmix night 👱🏻‍♂️
🤵🏼
— 6 years ago

Evelyn

9.0

Layered and ridiculously affordable. Aged on the lees from four separate vintages. High acid, some petrol, with pronounced sesame and slight buttery roundness. Ends herbal with balancing salinity. Pair with fancy poutine. — 6 years ago

Connor Smith

9.4

The 17th century saw an explosion of beverage options in Europe. Spirits were coming into their own, flavoring with hops was finally the standard for beer, and chocolate, coffee, and tea began flowing from overseas. Wine was no longer the only kid on the block, and had to offer something new to stay on top.

Sparkles in wine due to second fermentations were nothing new, but it was the leap in English glassmaking technology in the 1620s with coal-firing that allowed them to be harnessed. No longer would there be constant risk of bottles exploding from pressure, and bubbles came ever more into vogue - much to the chagrin of the great advocates of still blanc de noirs Champagne, Dom Perignon and the Marquis de Saint-Evremond. But there was no holding back the tide, and by the end of the century sparkling Champagne was the drink of choice for high courts across Europe.

(This is adapted from notes for Le Dû’s Wines ‘History of Wine 1453AD-Present’ seminar, where this wine was poured.) — 7 years ago