Jay Kline

9.2

Poured into a decanter about an hour prior to service; enjoyed over period that lasted a few hours. The 2008 pours a deep ruby color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with mostly fresh, tart, vibrant red fruits: red brambles, red currants and tart cherries with some pyrazines, tobacco, some cool herbs, dry earth and gentle warm spices. On the palate, the wine is dry with medium+ tannin and bordering high acid. Confirming the notes from the nose. The finish is medium+ and the body is perceptibly leaner than both the 1988 and the 2018. That being said, I love its transparency because it is clearly telling part of the story of the vintage. The frost was merciless in Dry Creek in the spring of 2008. So far, the evolution seems slow to me. Drink now with a decant but considering the structure, this has a long life ahead. If I had another bottle, I would open my next after 2028. — a day ago

Mr. Brix @ UnWined Cellars

8.9

Nose: Cherry with a hint of baking spices
Body Light body- (CS on training wheels)
Palate: Acidity forward (which could be part of the BC flavor) hints of dark fruit, like plum and blackcurrant Would pair well with: Meatball w/red sauce. Prosciutto and mozzarella cheese. Potato Skins w/bacon, and bacon wrapped scallops — 9 months 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. — 2 years ago

Michael Greene

9.4

Part of Roulot + Roumier tasting. Flowers, mandarin. Open and expressive — 3 months ago

Ananda Aisola

8.9

Tannins, dry, med high alcohol, med high acid, — 5 months ago

Robert Torretti

9.0

Part of an Angelus dinner. Had hoped for a bit more out of this vintage, at least for the age. A bit lighter bodied / thinner than I would have expected and certainly compared to the 2015, 2014 and the Carillon 2016. Worked nicely, though, with a Camembert pastry as the combo cheese / dessert course. — 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. — 3 years ago

Michael Greene

9.5

Part of Roulot + Roumier tasting. Second bottle this week and this had more time in a decanter and it was hugely beneficial. Very hedonistic. Density of fruit is remarkable. — 3 months ago

Ross Bathgate

9.6

Part of my brothers 60th birthday present direct from the Mount Mary cellars. Amazing. So delicate with an endless complex palate. — 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. — 2 years ago