Robert Swart

9.0

Cedar, graphite, and dried tobacco on first sniff, leather and forest floor underneath. Fully tertiary — the cassis has gone to dried blackcurrant, the tannin's resolved into a fine powder. — 2 days ago

Doug Griffin

9.4

Nose: One of the most captivating Chardonnays I’ve encountered. Enticing layers of lemon tart, ripe lychee, fragrant perfume, and a distinctive touch of holy basil.
Palate: Medium-bodied yet intensely flavorful, bursting with bright lemon curd, silky cream, and toasted notes. The acidity is vibrant and refreshing, keeping everything lively. Oak is present and supportive, adding structure without ever overpowering the fruit. — 4 months ago

Jay Kline

9.3

Popped and poured; enjoyed over the course of an hour. The 2004 Lazzarito “Vigna La Delizia” pours a deep garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is vinous with notes of ripe and slightly stewed Morello cherry, tar, truffle, dried roses, anise, dried orange peel, talcum powder, old wood and cool spices. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long. Honestly, one of the more impressive Barolos from Fontanafredda that I’ve had in a while. Drink now through 2044. — 5 months ago

Amelia Mowry, CSW

9.6

Aromas of blueberry, black currant, lavender and rose petals. Earthy graphite and savory herb favors with hints of spice and cocoa powder in the glass. Creamy and fine grain tannin finish. Could have aged for another 20 years easy. — 6 months ago

with Lou, Cristian and 1 other

Jay Kline

9.4

Popped and poured; enjoyed over the course of two days. Day 1 took a couple of hours to really start showing its best (though the quality was obvious). Day 2, it was much more open. The 2021 Margheria pours a garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with gorgeous notes of fresh raspberries, tiny forest strawberries, Morello cherry (especially on Day 2), tar, rosebushes, fresh sage, talcum powder and dry gravelly earth. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose; the fruit showed more ripeness on Day 2. The finish is long, loaded with minerals and very savory! Considering the amount of air this enjoyed, I expect a long life of enjoyment. You can drink now with patience but this will be better after 2031 and through 2061+ — 10 months ago

Somm David T

Independent Sommelier/Wine Educator

9.7

I am re-coravining this 07. The 2007 vintage is generally compared to 97. I would say 07 is slightly better than 97.

I am honest, sometimes to a fault. This is absolutely the most underrated Cabernet producer in Napa Valley, bar none. A TRB made wine since 97.

The nose reveals ripe & lush; dark currants, blackberries, black raspberries, black plum skin, dark cherries, just a whiff of boysenberries with strawberries & creamy raspberries on the edges of the glass. Melted dark chocolate to frosting, plum pudding, mocha powder, salted caramel notes, cinnamon, clove, some nutmeg & vanillin, touch of butterscotch, understated herb blend, some grey clay, dry top soil, light graphite, very used leather, light fresh tobacco, undertones of anise to black licorice, withering-candied; dark, red flowers-roses with candied violets.

The palate is heavily magical. The tannins round, velvety & still meaty. Ruby & lush nicely evolved fruits that are; dark currants, blackberries, black raspberries, black plum skin, dark cherries hints of boysenberries, cherries, strawberries, pomegranate extract & hovering, creamy raspberries. Melted dark chocolate to frosting, plum pudding, mocha powder, salted caramel notes, tarriness, dark roasted expresso, anise to black licorice, cinnamon stick, clove, some nutmeg & vanillin, dark spice w/ some palate heat, touch of toffee w/ nuts, understated fresh herb blend, lightly grilled meats, some grey clay/volcanics, dark, rich, sweet earth, dry top soil, nice graphite tones, very used leather, fresh tobacco, undertones of anise to black licorice, withering-candied; dark, red flowers-roses with candied violets, excellent round acidity with an incredibly; balanced, well knitted, structured, tensioned, elegant finish that glides from beautiful fruits to spice & gentle earth and last nearly two-minutes. Glorious & stunning the character & depth of this wine!

Jones Family wines only shine this bright with 15 years plus in bottle.

This one has another 3-5 yrs before it starts its slow decent. — a year ago

John W

10

Dark ruby coloration. On the nose, plum, cherry, blackberry, cocoa powder, spice- like cumin, smoke and forest floor. On the palate, initial flavors of spice, forest floor, florals and cocoa powder. Secondary flavors are fruitier, with blueberry, plum, cherry, vanilla and toasted oak. Long finish with vanilla, florals and berry. Elegant, complex, rich, full bodied and outstanding. — 3 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

I recently had a conversation with a few Joseph Phelps Ambassador’s at Pebble Beach Food & Wine in April. I said, I had every vintage of Insignia back to 2006 in storage. They said, “you should really drink up the 2006.” So, I coravined an 06 last weekend, a taste. I agreed then. But tonight not the case, it shows it still has a fair amount of life. Another 5-8 yrs and perhaps plus.

My Ribcap, a definition of Medium Rare Plus.

The nose reveals floral; blackberries, black raspberries, both plums, poached strawberries, dark cherries and blue fruit notes. Melted dark chocolate, mocha, caramel, softly layered baking spices, very underrated graphite, steeped tea, mid berry cola, red licorice, limestone powder, dry top soil, dry twig, red, dark candied to slightly withering florals w/ liquid violet cola.

The palate shows well resolved, rounded, velvety M+ tannins. Nicely ripe fruits that are floral; blackberries, black raspberries, both plums, poached strawberries, dark cherries and blue fruit notes. Melted dark chocolate, mocha, caramel river, softly layered baking spices-clove, nutmeg, cinnamon stick & vanillin, warm caramel, dark Asian spices with palate burrowing heat, dry tobacco/ leather, cedar, grilled meats, very underrated graphite, sweet tarriness, black licorice, steeped tea, mid berry cola, red licorice, limestone powder, dry top soil, dry twig, red, dark candied to slightly withering florals w/ liquid violet cola, candied to withering; dark, red, blue florals wrapped in liquid violets, epic rainfall acidity, well balanced-structured-toned, elegant finish that lasts minutes and falls on earth & heated spice.

95-96 peaking. — 2 months ago

Somm David T

Independent Sommelier/Wine Educator

9.3

From 3L.

Mid red color with very light bricking.

The nose reveals; cherries, poached strawberries, spiced plum and just a hint of late to the party raspberries and rhubarb, red cola, dry leaves, dry soils-volcanics, soft, dry herbs, dry tobacco, used, dry leather, withering red flowers and red roses,

This is fresh, nice but it needs more 5-7 yrs more time in the cellar. Add a point then.

The palate is ripe, juicy with dry M tannin powder. Tart cherries, dry plums, rhubarb, strawberries, blackberries and some pomegranate and late arriving raspberries, dry soils-limestone-sandstone, crushed rock powder, bay leaf, very understated baking spices, dry tobacco w/ ash, dry, used leather, grilled meats w/ a touch of char, dry twig, steeped tea, some white & black pepper, soft Asian spices, withering to dry, red flowers, nice acidity, well balanced, nicely knitted, good; structure, tension & length 90 second finish that lands on dry earth.

3000 bottles made and only nine 3L’s. This is one of them. — 5 months ago

Somm David T

Independent Sommelier/Wine Educator

9.6

I have mentioned my admiration for this producer when Charles Hendricks was their Winemaker through 2013. 2013 is a great Napa vintage for a swan song. My last Regusci post was their Patriarch and is my second favorite Regusci vineyard. Angelo’s, I mentioned was my favorite and this didn’t disappoint.

Not many well stored Angelo’s or Patriarch Regusci’s made by Charles left on the secondary market. This one was well stored with next to no wine running down the cork.

The nose is inviting. Ripe, ruby fruits of, blackberries, dark cherries, black raspberries, black plum, strawberries, raspberries & cherries. Dark chocolate to pudding, anise, malted milk balls, mid berry to red cola, beautiful, nicely layered baking spices-clove, nutmeg, cinnamon stick & vanilla, moist sage, black olive, dry stem & top soils, baking powder, tree bark with red & dark florals for days.

The tannins are still M+ but rounded & velvety. Ripe, ruby fruits of, blackberries, dark cherries, black raspberries, black plum, strawberries, raspberries & cherries. Dark chocolate cake to pudding, anise, malted milk balls, mid berry to red cola, dark, fruit liqueur notes beautiful, nicely layered baking spices-clove, nutmeg, cinnamon stick & vanilla, moist sage, black olive, dry stem & top soils, limestone, dry crushed rocks, baking powder, tree bark, dark, pronounced spice w/ heat, dryish tobacco w/ ash, leather, lead pencil with red & dark florals for days and liquid violets, beautiful acidity with tall structure/tension, great length & balance and elegance that lasts minutes and long sets on dry earth & spice.

Outstanding.Tasted many Napa Cabernets last weekend at Pebble Beach Food & Wine. Holds its own in all of them except the Harlan tasting; 94, 04, 07, 13, 16 & 20. Even Grace Family. — 5 months ago

Jay Kline

9.2

From magnum. Popped and poured; enjoyed over the course of two days. Slightly better on Day 2. The 2016 Caravina pours a deep garnet with an opaque core; medium+ viscosity with moderate seeing of the tears. On the nose, the wine is developing with notes of ripe and tart, predominantly, dark fruit: black currant, black cherry, Anaheim pepper, purple, flowers, cocoa powder, green herbs, and fine baking spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose, the finish is long. Drink now through 2036; longer in this format. — a year ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Straight up my wheel house for Old World Syrah.

It is called Cote-Rotie or translation roasted slope for a reason.

The nose has beautifully, lightly floral fruits that are; blackberries, dark cherries, plum, black raspberries, poached strawberries and hues of blueberries. Some black pepper, steeped black tea, hues of roasted chestnuts, sandalwood, some dry tobacco, used leather, red cola, dark, rich earth, dark, red, blue withering florals framed in amazing violets.

The body is smooth as silk. The fruits are ripe & juicy; blackberries, dark cherries, plums for days, black raspberries, poached strawberries and hues of blueberries. Some black pepper, shades of lightly, grilled meats, steeped black tea, hues of roasted chestnuts, sandalwood, some dry tobacco, crushed rock powder, river stone, dry top soil, used leather, red cola, dark, rich earth, dark, red, blue withering florals framed in a. amazing field of violets. Rainfall acidity, soft structure & tension, well balanced and an elegant, beautiful, lush finish. Damn beautiful wine.

Sofia & I walked the La Landonne vineyard with Pierre and tasted in the cellar w/ Rene & Pierre.

Excellent with both Tri-tip’s…rubbed & marinated. — 3 years ago

Scott@Mister A’s-San Diego

9.6

1985 vintage. Decanted and open 3.5 hours before tasting. Oh hell yes. Can go another 3-5 years in this end-game, optimal drinking window, Beguiling nose filled with feminine cocoa powder. A flavor/tasting sense of eternity here. Underrated property that usually gets plenty of recognition but ages better than expected. Would/will take a meh vintage of L'Evangile vs a solid/great vintage of many comparable Right Bank properties. 8.19.23. — 3 years ago

Scott@Mister A’s-San Diego

9.2

2022 vintage. From a 375ml bottle. The St. Estèphe exception that proves the rule. Super-delicate cocoa powder with sumptuous richness throughout. Light-medium body. Cos is an outlier on the right. This is on the left. Nearly everything else is in between, hammer and nail 3D BDX...dry, dirty and distinctive. Excellent quality BDX to woo initiates with. 6.26.26. — 3 months ago

Somm David T

Independent Sommelier/Wine Educator

9.4

A 1/4 century in bottle…mmmm. I have had every 90’s vintage of Phelps Napa, except a 90 I think. Many of those multiple times at 15 yrs plus. This 99 is as good as any of the ones I’ve had. 98, not a great vintage but the 98 consistent with the rest and 99 better than many would expect.

Siting it, it has a dark core with little or no brickish edges. The fruit still very lively.

The nose shows; slightly candied to ripe & some slightly plummy fruits; blackberries, black raspberries, dark cherries, both plums, baked strawberries, pomegranate & raspberries. Cinnamon stick, nutmeg, clove, vanilla, anise to black licorice, sweet tarriness, dry tobacco, used leather, dry stems, dry crushed rocks with dry top soil, graphite, cocoa powder, dark cola, steeped berry tea, moist clay, dark & red bright florals framed I liquid violets with a touch of lavender.

This is still around its peak. M-M+ velvety, round tannins. It’s round w/ elegance defined. Nothing that bits back. Palate confirms the nose. Slightly candied to ripe fruits; blackberries, black raspberries, dark cherries, both plums, baked strawberries, pomegranate & raspberries. Cinnamon stick, nutmeg, clove, vanilla, anise to black licorice, sweet tarriness, dry tobacco, used leather, dry stems, dry crushed rocks with dry top soil, limestone, dark Asian spices with some palate heat, dry herbs w/ a sage lead, graphite, used charcoal ash, cocoa powder, caramel, dark cola, steeped berry tea, moist clay, dark & red bright florals framed in liquid violets with a touch of lavender, very round, beautiful acidity, well; made, knitted, structured, tensioned w/ excellent length and elegance-balanced finish that lasts minutes & lands on moist clays and ripe, evolved fruit.

Perfect w/ the Prime Ribcap. — 4 months ago

Jay Kline

9.5

Popped and poured; enjoyed over the course of a couple of hours. The 2016 Villero pours a bright garnet color with a transparent core; medium+ viscosity with no staining of the tears. On the nose, the wine is developing with powerful notes of Morello cherry, raspberry, fresh roses, tar, orange curaçao, talcum powder, dried green herbs, and gravelly earth. On the palate, the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long and slightly savory. Villero is one of those MGA‘s that will show well young and this was no exception. While other 2016’s might still be locked down, this was full of pleasure. With this much balance, there’s a long life yet ahead. Drink now through 2066+. — 5 months ago

Somm David T

Independent Sommelier/Wine Educator

9.3

There is an origins story for me w/ this producer. You can read about it by clicking my post from 55 weeks ago.

This bottle fazed between 92-94 while enjoying. I opened it and let it breathe in bottle for 45 minutes and then decanted it in stages…a 1/3, 1/3 & 1/3. I believe that was the right decision.

This 97 still has not ridden off into the sunset, it is just the other side of its peak. 28 yrs from creation & 26 yrs in bottle. I look at a Cabernet/reds from when it went into bottle vs its birth yr. All my opening decisions are made from that point. Humans don’t count their time in womb, I see wine similarly.

The fruits are still beautiful & its evolution is amazing. There is a core of dark currants surrounded by cassis. Ripe; blackberries, black raspberries, black plum with heavy skin, black cherries, secondary; raspberries, dark cherries & strawberries. Cherry cola/licorice. Dark spices w/ a touch of heat-hard to find better, moist clays, soft, layered baking spices-clove, nutmeg, cinnamon & vanillin, dark chocolate baking bar, mocha powder, caramel, anise to black licorice, dryish tobacco with ash, used leather, dry crushed rocks, limestone powder, volcanic ash, fire ambers, saline, some black pepper, tumbleweed, dry river stone, black tea, very lightly grilled pork, florals for days that are; dark, red, blue, lavender framed in violets, perfect acidity with a great balance, well structured/tensioned, elegant finish that lasts minutes and falls on dry earth & spice as it long sets. Wonderful style!

To quote Robert Lewis Stevenson, “Wine is Bottled Poetry!” — 9 months ago

Somm David T

Independent Sommelier/Wine Educator

9.3

It’s a night of first year consecutive decades, 90 & 80. Enjoyed in reverse order

From the same technical team as Leoville Las Cases.

Another great Clyde Beffa direct purchase from the Chateau or Negociant.

Still ripe older Bordeaux fruits with smoothed out lead pencil. Blackberries, black raspberries that lean into pudding, black plum, darkest, cooked cherries, raspberries edges, baked rhubarb and hues of poached strawberries. There is nothing that bites back. Dark chocolate, smooth mocha, caramel, soften baking spices-clove, nutmeg, cinnamon & vanillin, old tobacco w/ ash, used leather, dry top soil, limestone powder, black licorice to anise, dry river stone, fresh & withering dark, red flowers, amazing, rainfall acidity and a well; balance, structured, knitted and smartly polished finish that lasts 90 seconds.

Steak slow cooked in the oven at graduating low heats and then seared at 1300 degrees, 30, 30, 30 & 30. .

“The Truth is Inside” is an expression about the very bottom of a bottle of wine. Tannin soaked & it never lies. Typically the best part of the bottle. 93 that lands 94 in truth. I always leave two-three inches of wine in bottle just because it is always slightly better than the rest of the bottle. It is more concentrated. — 2 years ago

Scott@Mister A’s-San Diego

9.5

2000 vintage. Last tasted 12.2.22. Scored a 9.6 then. This go-round, nice fill and pristine cork. Decanted and tasted over the course of 5 mins-2 hours. Throwing respectable sed. Darker than expected given the age. Huge funk on the nose which remained for approx 4-5 mins despite much decanter swirling/agitation. Wine angular and tight upon first sip after 5 mins. Large, decaying leaves presence in the nose that morphed into a beefy espresso mélange at the 15 mins decanted mark. Gradually started to unfold, revealing massive graphite and cocoa powder flavors. Some forest floor aromas/flavors cruised by around the hour mark. Really started to show anticipated balance slightly thereafter. No absence of tannins/structure. Plenty of time left on the "in the zone" plateau but feel the wine crested the top of the bell curve in the last year or so. Not improving but enough components to keep this one in the rocking Y2K conversation as best of show. 2.7.24. — 3 years ago

Adam Kincaid

9.2

Deep, complex, quite moody. This wine waxes philosophic with thick notes of chili powder, vanilla, blueberry, and hoisin sauce. Jammed blackberries and blueberries too. — 4 years ago

with Jillian