Scott@Mister A’s-San Diego

9.4

1985 vintage. Decanted. Underrated vintage and port. 70's and 90's declared years got all the pub and ridiculous ratings. Still über-grapey but with decent structure. Another decade and a half should find this maximized for pleasure. 8.19.23. — 8 months ago

Jay Kline

9.7

Casually poured double-blind from a brown bag at the very end of the night while our heads were still spinning from the incredible quality on display. The senses were overloaded. It was blood lust. And then…I smelled my glass. An overwhelming feeling of serenity washed over me. It’s was almost as if a pair of noise-cancelling headphones were placed in my ears. This was different. It commanded attention. This wasn’t a wine from the Rhône. It smelled like Burgundy…and it was special. There was brilliant structure accompanying the most sublime fruits and exotic spices. I looked up at my buddy Matt who was also nosing his glass and our eyes met. He was also spellbound. He then quietly declared to me, “this is DRC”. I thought to myself, surely no. This late? After everything we just had?? Until now, I had never tried DRC so I had no frame of reference but Matt seemed pretty confident. Then some of the others started to fall into the trance. Everyone was falling over themselves. The bottle was pulled from the bag by our host. And there it was. A 2011 Domaine de la Romanée-Conti Échézeaux. It was just beautiful. I was different now…almost like losing my virginity. What a sensational nightcap. — 2 years ago

Sipping Fine Wine

9.2

Deep roots of Beaulieu were first planted back in 1900, when founder Georges de Latour noticed similarities with his native Bordeaux and declared the Napa Valley ideal for winemaking. A blend of 76% Cab Sauv, 13% Merlot, 11% of Cab Franc, Petit Verdot and Malbec. Aromas of sweet dark berry fruit and earthy floral scents. On the palate blackberry and currants, spicy notes on full soft ripe tannins, nice mouthfeel, lingering finish ending with earthy mineral character. — 5 years ago

Kirsten Spalding

9.0

When we first opened this, my father was convinced it was shot. Smelled like green olives to me— I recommend waiting a while for it to open up. He grumbled, walked off, and declared it future cooking wine. Guess who was right? Me, the certified sommelier. Rich chocolate, caramelized black fruit, leather. — a year ago

Bob McDonald

9.0

See several previous tasting notes for this wine. This was made back in the day when Hunter Valley reds had strayed from their medium bodied, savoury, sweaty saddle origins to being riper and more full bodied like a South Australian Red. This was declared in a speech by Chief Winemaker at the time, Jim Chatto, at a dinner I attended at the winery. Also plenty of oak still evident at 15 years of age. I prefer the original Hunter Valley style which Mount Pleasant has wisely reverted to utilising the wonderful old vine fruit at its disposal. Tasted again 35 weeks later on 26th March 2022. Nothing to add to the note here. A Hunter Valley wine trying to look like a South Australian wine back in 2006 with ripe fruit and oak. Thankfully HV reds have returned to the medium weight savoury long living style that Maurice O’Shea made in the 1950’s. — 3 years ago

Andrew Schirmer

9.2

Early-maturing—1999 was not a declared vintage. Bottled 2001. Hedonistic palate. Brown sugar & softened tannins. Enjoyed over three days, and all the better for it. A lovely & affordable vintage port. — 3 years ago

with Alsu

Daron Watson

9.4

1985 was 1 of the 36 declared vintages of the past 100 years by the Instituto dos Vinhos do Douro e Porto - one of the best actually which they describe as “exceptional quality...a classic vintage, harvested under perfect conditions”
Fonseca stepped to it delivering a wonderful that after 30+ years still is powerful yet has integrated any alcohol heat — 5 years ago

Ira Schwartz

9.4

Note to self, drink more Austrian wine in 2023. A nose that kept luring me in with a hook made of citrus and honey, haunting. In the mouth, acid and minerals declared eminent domain until it released flavors of pears, salt, watermelon and orange.
 — a year ago

Jay Kline

9.0

Brought to Tasting Group. My first of three bottles. Popped and poured, enjoyed over two days. Day 1 was tasted blind. This wine comes across quite primary with powerful, stewed bramble fruit, baking chocolate and baking spice notes indicating the potential use of French barrique. Medium-plus tannin. Medium acid. Overall, this is a good and enjoyable wine...but nothing really pushing the needle if I'm being honest. Most around the table declared it Bordeaux. None called Southern Rhône. Everyone was surprised when it was revealed, including me, which expected more considering my usually appreciation for this producer's CdP (known to have an unusually large amount of Mourvedre in the blend). The interesting thing was the French barrique call as I understand this wine to be aged exclusively in concrete...?? Day 2, the fruit was softer and slightly more muted. The stewed characteristics were enhanced and the structure seemed to be receding. Perhaps too early to tell where this is headed...or perhaps this just isn't the strongest vintage from Mas de Boislauzon. I have two more so we will see how some cellar time treats these. — 3 years ago

Patrick Derdeyn

9.4

I’m not quite ready to go 98 on this like RP did when he declared it the best young chard he’s ever tasted, it is fantastic though. It’s put on more weight with years in the bottle with added richness now on top of the tropical fruits and a creaminess that overlays the whole package. — 6 years ago