Jay Kline

9.5

“Les Lys” is one of the eight climats within Vaillons but it’s peculiar in terms of its exposure and the soil contains a bit more clay. The wines are equally unique expressions and typically long lived. This bottle is no exception.

Popped and poured; enjoyed over the course of a hour. The 2010 “Les Lys” pours a bright yellow color with medium viscosity. On the nose, the wine is developing with explosive notes of tart and ripe orchard and tropical fruits: green apple, starfruit, passion fruit; a mixed bag of citrus with lemon, lime and even some tangerine. There’s white flowers, a whiff of brioche and racy minerals. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is long. It has been a few years since I last had the 2010 and it’s no less stunning. Drink now through 2035+ — a year ago

Eric Urbani

9.2

New one for me and made a killer whisky sour, perfect for watching the 49ers beat Green Bay lol. — 4 years ago

Jeremy.Buss

9.4

Still, still, still one of my very favorite whiskys!!! — 5 years ago

Willie Carter

8.9

A clean and clear garnet in the glass with light purple undertones. Floral and fruity notes collide on the palate with fresh violets, wild strawberries, and cherries. What’s most interesting about this one is that it presents as a bit more mature than it is. A six year old Brunello that’s drinking as if it were closer to eight to ten years of age. What that says about the future, I’m not sure. There’s the requisite austerity and elegance in abundance here, though it does feel like something left out. A touch of character. More red fruits on the palate, along with tobacco, vanilla, and dry earth. Plenty of leather on the medium length finish. This is a very good, standard Brunello. Very precise and stoic, there’s not a hair out of place here. In both good and bad ways. — 6 years ago

Ry

Winemaker Chateau Ghetto, Cellar Stag's Leap Wine Cellars,

9.2

One of my favorite things about Frog’s Leap is the ability the wines have for aging. Eight years and still a lot of fruit. Nice natural earth tones and a silky smooth finish, with just a dash of that Rutherford dust. — 7 years ago

Randy Fuller

9.5

The 2018 Loveblock Pinot Noir comes from the mountains of Central Otago, the small Someone’s Darling Vineyard. It’s all Pinot Noir, and is one of the most restrained and elegant of that varietal that I have tasted from New Zealand. The label may say Central Otago, but the wine suggests Burgundy. It’s aged eight months in used oak barrels, hits 13.5% abv and sells for $30. The nose is light and beautiful. Crawford seemed apologetic when describing it as an odd vintage, but I think she would have more on target to be boastful. — 7 years ago

Mark Flesher

9.6

Dude. Duuuuude. Duuuuuuuuuuuude. This is the smoothest bourbon I've ever tasted. Tied the Belle Meade but this one set me back quite a bit more. Toasty. Structured. Delicious. Viscous. Honeysuckle on the front, going to very toasted oak with a definite maturity. @Jason Brater good stuff!! — 8 years ago

Delectable Wine

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9.6

Vivid medium-dark red. Hints at black and red fruits on the delicate, refined nose, complicated by nuances of violet and flint. Then smooth and suave in the mouth, with outstanding breadth to the blueberry, sour red cherry, potpourri and floral flavors. Penetrating minerality contributes to the lasting impression of precision and verve. The noble, mouth-coating tannins provide backbone and noteworthy aging potential to this extremely elegant, pure, dense wine. One of the top eight or so Brunellos of the 2013 vintage. (Ian D'Agata, Vinous, April 2018) — 8 years ago

Peter van den Besselaar

9.2

Vintage 2015 | after eight mint and chocolate, character and power. I think this is one of the best wines of Greece. — a year ago

Peter Sultan

8.9

One more cold night calls for claret, as does baseball season day two. Eight years of age shows peeking through the dark brick red rim; blackberries, cassis, sweet cedar box, fine graininess in texture & some serious tannins Uber coating my palate- gave it a brief decant but truly can benefit. Air brings out its sweeter dimensions & raspberry compote. 100% Merlot & at 14$& change, a no brainer. Love Bordeaux bargains. — 3 years ago

Jeffro Beaudeen

9.4

Holey Shinoley Batbrain another amazing save! figured I'd be dumping this one along with its brethren on the shelf into my fine wine vinegar barrel but instead someone slipped in at some point and replaced the contents with a fine premier cru burgundy . . Reminiscent of a Mid90s Charles Dugat Gevrey Clos St Jacques . . and is drinking like an a-point seven year old instead of it's 26 current years of age . . slight and bring out the rim; solid plum and some Asian spice notes, evolved secondary and some tertiary notes, tinge of barnyard that helps a pair with the 36 hours sous vide braised then flash fried elk tongue I am pairing it with . .  perfect balance of fruit and acidity, long long long lingering finish -- what a fabulous surprise . . I would've been delighted had it been that vinetard designated premier crew burgundy at a couple hundred bucks, but to open some thing like this for probably eight dollars and change when I bought it makes the smile slightly broader. Happy I have more 😁🍷 — 5 years ago

Severn G

9.4

Nose has summer roses, cut cherries, mashed raspberry, stainless steel, minor flint, blood orange peel and dried rose; additional development with each swirl & sniff.

Palate has dried raspberry, dried orange peel, warm green herbs, dehydrated peach, mild tannins (wow), lengthy finish with minor dehydrated tart cherry. Such an experience with a barrel aged rosé!

Future bottles on 2018 should be held until 2026+

Grenache 45% / Mourvèdre 30% / Cinsaut 5% / 20% Field Blend including Syrah, Castet, Manosquin, Carignan & various Muscatel

Bottle No. 057148 | Lot 0603
Decanted 4h. I will endeavour to follow the development of this bottle over the coming days.

24 Hour Update: Fresh raspberry most prominent today on the nose. Palate is showing raspberry jam with minor leather notes.

48 Hour Update: Fresh & dried raspberry, fresh rose, bowl of fresh cherries, moist cedar plank and dry sandstone on the nose. Palate is showing dried strawberry, dried raspberry, minor green herbs, dried orange peel and minor dried cherry. This bottle looks to finally unknitting towards its greater self.

72 Hour Update: See 48 Hour notes, plateaued to a good spot still. Enough wine left for one more update.

192 Hour Update: Nose has cranberry jelly, ripe raspberry, warmed cherries, fresh cranberry and dried orange peel. Palate has raspberry juice, freshly juiced cherry, cranberry juice cut with water, dried orange and minor dried herbs. Still doing great, on day eight. Final update. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

The images aren’t flashy like Krug, Billecart or Ruinart etc. but, if you want a really nice, well priced Blanc de Blanc Champagne, this is for you. At, $24.99, I would challenge anyone to find another Champagne let alone a good one at this price point. As well, an equal Cremant or sparking wine in the same price range. Exceptional QPR here!

The nose is bright and fresh. Crisp green apple, lighter color citrus, overripe pineapple, orange peel and spray, touch of golden apple, touch of bruised pear, ginger notes, vanilla cream soda, caramel notes, spice, hints of baguette crust, honey, darker minerals with chalk, sea spray, fruit blossoms and withering yellow lilies.

The wine brings rich, reductive freshness and substantial acidity to your palate. Crisp green apple, lighter color citrus, overripe pineapple, orange peel and spray, under ripe green melon, touch of golden apple, light bruised pear, ginger notes, vanilla cream soda, caramel notes, marzipan, white spice, hints of baguette crust, honey, darker minerals that press the palate deeply with teeth & heat, nice chalkiness, sea spray, fruit blossoms with withering yellow lilies. The finish is quite nice with richness and goes on and on and on.

Photos of; the House of Baron Fuentes, Chardonnay grapes being harvested and Eric De Brisis, the proprietor for Baron Fuente, which is owned by Ignace Baron.

Baron Fuente is a Champagne negotiant that also owns thirty-eight hectares of their own vineyards. They are located in a village called Charly at the far western edge of Champagne. The side closest to Paris. — 7 years ago

Jeremy Buss

9.0

Grabbed this bottle just over a year ago and been enjoying the carmel, mild oak, and smooth flavors. Definitely one I would have again. — 8 years ago

Vadim T

9.3

This is one overpowering Pinot Noir, even for California. Chewy mouthful of red fruit, with complexity supplemented by minor bitter chocolate. Runs on all eight cylinders. — 3 years ago

Adriana Fabbro

9.2

At East Bay Nasty Women Pinot Noir tasting. This might have been my favorite of the line up. I immediately, confidently (and very incorrectly) called Burgundy (Cote de Beaune) based on the texture—lithe with silky tannins that are ever so slightly rustic on the finish. Lovely purity of fruit - tart red cherry, rhubarb. Savory/herbal finish reminded me of the Sonoma Coast. At one point, the fruit ripeness would have screamed new world but with warmer and dryer recent vintages in Burgundy, that’s no longer a given.

This producer, like nearly everyone else in the world making Pinot outside of burgundy, cited Burgundy as their influence and has spent a good deal of time there, but in this case it really shows. Of course, there are likely details that make this uniquely Mornington-Penninsula-esque and I can’t pretend that I’ve had nearly enough Australian Pinots (shame on me!) to tell you what those are. This is one of the coolest growing regions in Australia, and these vines are grown in soils with a high % of sand.
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Found this photo via search as I forgot to snap a bottle shot. I *think* the vintage was 2016. — 4 years ago

JKT

9.2

Given to Warren years ago and opened for first post COVID dinner 5/29/21 with the usual crew of eight who were class of ‘78. Surprisingly no hint of the metallic notes I remembered but just that complex evolving swirl of flavors of these old Cabs on the nose and palate with lingering finish. Joy to drink. Probably the last one. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I’ve been staring at this vintage in my collection for some time now. Decided it was time even though further benefits would come with more years in bottle. That’s not to say, we are not throughly enjoying this on a lazy sunny evening.

The nose reveals; lemon custard to meringue, green apple, lime zest, pineapple, grapefruit with pith, amazing honeysuckle, fruit blossoms, honey, flinty notes, some dry herbs, nuts, hints of butterscotch & toffee, some very light vanillin, crushed limestone minerals, jasmine and white spring flowers.

The body is round and voluptuous. The mouthfeel is incredible and creamy. Flat out gorgeous and sexy. lemon custard to meringue that falls into lemon sourness, green apple, lime zest, pineapple, grapefruit with pith, stone fruits, amazing honeysuckle, fruit blossoms, honey, steely & flinty notes, some dry herbs, nuts, more butterscotch toffee than the nose, some very light vanillin, more white spice with a little heat than the nose, crushed limestone minerals, powdery chalkiness jasmine and white spring flowers with greens. The acidity is amazing pure and simple. The long, round, voluptuous, gorgeous, elegant, incredibly well balanced and persists several minutes. Such a great producer! Believe the hype.

Excellent with Brie & white crackers with a drizzle of honey. As well, with the dry white Grand Queso which, has some nice nuttiness that plays well into the wine.

Notes on their vinification. Their viticulture is largely natural, with the old vines severely pruned in winter to reduce yields. After hand-harvesting, the fruit is pressed immediately and settled for half a day. Fermentation is largely in cuve, and the malolactic proceeds at its own pace, followed by a year’s aging in small oak barrels called feuillettes.

The feuillettes, about half the size of a barrique, are one of the keys to the expressiveness of Raveneaus wines. Averaging seven to eight years in age, they don’t contribute new oak aromas and flavors, but serve to gently open the wine during the élevage. This enhances the wonderful perfume and creamy texture that are the hallmarks of these wines, particularly when they are mature.

Their Foret Vineyard is only .67 ha. and the vines are roughly 15 years of age.

Photos of; Owner-Son and half of the winemaking team Jean-Marie Raveneau, Isabelle Ravenea in the cellar and the metal work sign that hangs above their facilities. If not for that sign, you would never know they were there on a quiet back street not far from the center of town. — 7 years ago

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9.1

One of eight wines in a 2007 Tuscan tasting, held about a week ago. This was the only one in the group that showed the heat of the vintage in its slight alcoholic warmth. However, it also sported a nicely rounded, almost creamy palate presence and a touch of cedar in the finish. I’m curious where this one might go with another few years in the cellar. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

This is Gaston’s Special Club. What does it mean when a Champagne is labeled as Special Club?

The Special Club, or Club Trésors de Champagne, was originally founded in 1971 by 12 of the oldest families of the Champagne region. Since then, the club has grown to include 29 producers committed to excellence in all aspects of production. This exclusive membership is only open to Recoltant Manipulants (a French designation for a producer of grower Champagne). Champagnes must be produced, bottled and aged at the member’s estate. The Special Club Champagnes represent the tête de cuvée (a premier bottling often carrying a vintage date) selection for each member.

Special Club Champagne designation means they are only made in outstanding vintages from grapes harvested from member’s own vineyards. Each producer must submit his wine to two blind tastings panels of esteemed oenologists and wine professionals. The still wines (vins clairs) are tasted first and if approved may be bottled in the uniquely-shaped Special Club bottle before undergoing secondary fermentation.

After a minimum of three years aging on lees, the wines are tasted again for final approval.

On the nose; green apple, bruised Bosc pear, touch of golden apple, pineapple, cream soda, light citrus, sea shells/spray, brioche, gray volcanic minerals, soft chalk, spring flowers & citrus blossoms.

The palate is soft, delicate, subtly rich with micro oxygenation. Green apple, bruised Bosc pear, bruised golden apple, pineapple, cream soda, light citrus, sea shells/spray, brioche, gray volcanic minerals that have teeth and dig deep into your palate, soft powdery chalk, spring flowers & citrus blossoms.

Photos of; the house of Gaston Chiquet, cellar-hand hand riddling bottles, Owner/Winemaker Nicolas Chiquet inspecting bottles and one of their Grand Cru Vineyard.

Producer notes...Nicolas farms 23 heactares in the Valle de la Marne in the villages of Ay, Dizy, Hautvillers and Mareuil-sur-Ay. All of the fruit (including that which is used in the non-vintage cuvee) comes from premier and grand cru grapes. Nicolas does not employ any oak aging at Gaston Chiquet; he believes that concentration, fruit maturity and malolactic fermentation impart enough body and texture to make aging in barrel unnecessary.

The vineyards are planted to equal (forty percent each) parts chardonnay, pinot meunier and twenty percent are planted to pinot noir. Gaston-Chiquet. He also produces a vintage dated chardonnay from 5 parcels on the western side of the grand cru village of Ay. Usually recognized as a grand cru village for pinot noir, these vines of chardonnay were planted in Ay in the 1930s.

In 1919, two brothers, Fernand and Gaston Chiquet winemakers came together to create their house Chiquet Brothers. They were ‘pioneers’ in Champagne, the very first winemakers to take the initiative, bold at the time, to keep their grapes, turn them into Champagne and sell their own wine. Nicolas Chiquet planted his first vines in 1746, and since then eight generations have have managed their house. Gaston Chiquet registered the company in 1935 and expanded the property with land in Aÿ, Cumières and Hautvillers. Gaston Chiquet is best known for making the only blanc de blancs from the Pinot village of Aÿ. Aÿ was the big name in the area long before wines became sparkling, and many were the kings and popes who counted Vin d’Aÿ as their favorite wine. The vineyards slope down steeply to the village by the Marne River, and the best locations are just over the town, sheltered from the wind and with maximum exposure to the sun. — 8 years ago