Jay Kline

9.1

Opened earlier in the day and double-decanted to be served several hours later. The 1966 pours a pale garnet color with a transparent core. This is red fruit heavy and sanguine with ferrous earth, leather, and old wood. The tannins are firm still. An almost evergreen St-Estèphe that’s iron clad and tough as nails. Better than good but at nearly 60 years old, will it ever relax? Hard to say. It would likely survive another 60 years but it’s hard to imagine it evolving a lot considering where we’re at today. So...drink now, I guess? — a month ago

"Odedi"

9.1

It is time for some Merlot on this #MerlotThursday. Let's bring Merlot back!

Dark ruby in color with a short reddish rim.

Medium plus in body with medium acidity.

Dry on the palate with nice complexity.

Showing black plums, cherries, sweet strawberries, raspberries, red currants, oak, tobacco, light vegetables, light vanilla, herbs and peppercorn.

Medium finish with round tannins and tangy raspberries.

This 9 year old from the great 2015 vintage is tasty, but it's not there yet.

Needed 3 hours to open up. Feels still young ,and would be nice to revisit it in a few years.

Showing a soft and elegant mouthfeel. A good third wine from this winery.

A blend of 46% Merlot, 38% Cabernet Sauvignon, 15% Cabernet Franc and 1% Petit Verdot. Aged in French oak barrels for 12 months.

13.5% alcohol by volume.

91 points.

$30. — 5 months ago

Jay Kline

9.7

Served blind alongside what was later to be revealed as the 1970 Montrose. Our humble table was universally convinced the other wine was from Bordeaux and there was at least one that was adamant this was the legendary 1970 Mayacamas. What wasn’t up for debate was the nose, which was absolutely stunning. A melange of ripe, dried and desiccated dark and red fruits with dried flowers, leather, sweet tobacco and the prettiest baking spices your nose ever smelled on a Cabernet from California. It was almost Burgundian relative to the Montrose. This is a vinous wine with acid keeping it spry. And while it is likely to give “Ohhs and Ahhs” for years to come, it is so gorgeous right now that I wouldn’t hesitate to pull the cork and taste one of the most important wines in history while it still has its potency. This will be one of those wines that haunt me for years to come and I’m ever so grateful to have enjoyed it. A sublime pairing with Iberico de Bellota pork loin with harissa purée and ramps. — 2 years ago

Pierre Gourinchas

9.3

Second only to the Montrose. Excellent. — a month ago

Sora Tagami

9.1

85% グルナッシュ, 15% ロール
果実みがあっておいしい — 4 months ago

Kelley Raymond

9.1

Very dry dependable option — 8 months ago

PM

9.5

Love it. Others did too! — a year ago

Amy

9.0

needed time to open up, nice but not noteworthy. had at bubble bath $20/glass — 2 months ago

Caleb Kneip

9.0

My 2nd daughter was born today, cracked this open while she and mom rests.
Brilliant fruit and roasted nut- cashew maybe? A much lighter, fresher style of Viognier than the heavier stuff. My nose is a bit stuffy today so the only notes I'm getting are dusty apple and green peach leaf. Balanced acidity and a touch of sweet that cooperate to make a quenchable bottle. — 5 months ago

Scott@Mister A’s-San Diego

9.4

1986 vintage. 5 bottles tasted for a 1986 vintage BDX dinner @ Mister A's-San Diego. This was up against other 1986's Pichon-Lalande, Beychevelle, Gruaud-Larose, Montrose and Cos. Double decanted and tasted over 5 hours. Respectable sed. Effin pop and pour now. Right right now. The clear winner. So good with balance and enough fruit without having to reach or rationalize. If you're not able to access for 7-10 years, you should be okay. Delicious. 3.14.24. — 9 months ago