Freddy R. Troya

8.9

A red blend from the right bank of Bordeaux, a value style (Lalande) out of pomerol. 84% Merlot and 16% Cabernet Franc offer medium structure, with some sourness of the red cherry and plums, some black coffee notes and dry leaves are part of showing its time already. Casual drinking will be the best to have it for. — 5 months ago

Michael Greene

9.4

Part of Roulot + Roumier tasting. More typical in style than the 2019, the fruit-forward hedonism is toned down. Angular and precise. Super mineral finish. Needs time…glad I have a few bottles stashed away — a year ago

Mark Turner

9.3

Really nice blend. 48% cab sauv, 21% cab franc, 21% Syrah, 10% Malbec. Nose was blueberry, earth, pepper and a hint of vanilla. Smooth mid plate with a medium weight and good balance of fruit and acidity. Oak, blackberry and raspberry with pepper, spice and forest floor that lingered for a long time. Enjoyable. — 4 years ago

Bob McDonald

9.4

A rich crimson red in colour. Cassis , bay leaf mulberry and notes of violets. On the palate black currant, restrained yet sweetish - see notes from a year ago in March 2020. Sam Middleton, part owner and winemaker likes to drink Quintets between 10 and 15 years of age although I have had much older examples from friend and longtime Mount Mary collector, Dr Peter Sklavos. One of Australia’s classiest Cabernets. Not as minty as Coonawarra or as herbal as Margaret River. Commemorates the passing of founder, Dr John Middleton in 2006 as on the label. — 4 years ago

Scott@Mister A’s-San Diego

9.6

2013 vintage. Zero issues with fill or cork. Not decanted but it was so rambunctious, likely would have shown even better with one. Tasted after 45 mins, 1.5 hours and 3 hours open. Medium body. Nose a mysterious mélange of spent coffee grounds and that expected Grands Échézeaux Asian spice presence. Cranberry tartness right away in the flavors minimized by black tea notes and the coffee/Asian spice twofer. Minute-long finish. Barely harnessed power throughout. Tasting as if it has just kicked in the door to the upper part of the bell curve and a handful of years before reaching the absolute apex. Simply no rush to crush as this is beginning its heroic phase. If you do indulge, open early and trace the development. Many don't like to decant red Burgs but this should be an exception. Needs both big time and big air. 12.09.24. — 7 months ago

Martinez

9.0

Good Pomerol from one of the appellation’s largest estates, with around 12 hectares on the southern part of the Pomerol plateau, in an area known for its iron-rich clay subsoils. Known locally as “crasse de fer” or iron dirt, this type of subsoils have a high content of iron-oxide, which gives Pomerol wines their characteristic aromatic richness. It was also the inspiration for the estate’s name (“taille fer” translates to “carve the iron”). 81% Merlot and 19% Cabernet Franc, aged for 12 months in oak barrel (40% new). Aromas of dark fruit, plums, chocolate and earthy notes. Full-bodied, rich and concentrated. Noticeable tannins. — 3 years ago

Heather Rostker

9.1

Another wonderful wine - Vino Nobile di Montepulciano, rich and delicious. Part of the Roberto Donna dinner with Arrow Wine. — 4 years ago

with Dave

Jay Kline

9.4

Part of a Chateau Mouton Rothschild vertical from 1988-1990. Early on, this was a probably my favorite of the three Moutons and showed well throughout the course of the evening. Expressive red and dark forest fruits with tobacco, leather, earth and baking spices. The structure was still showing its tensile strength. This has a long life ahead. Drink now through 2040. — 8 months ago

Michael Greene

9.2

Part of Roulot + Roumier tasting. Wax and chalk. Apples. Lemon. — a year ago

Jonathan Wall

9.1

2003. Last bottle was 3 years ago, and this one I liked better. Starts out austere with evidence of a difficult hot year. But after hours in the decanter it cycled thru some almost port like caramelized tapenades and ended the evening with a somewhat strange but delicious red crème brûlée thing. So if you have one… I suggest patience thru the awkward opening hours to get to the awkward good part. Cheers. — 4 years ago