Colin Cahoon

9.4

Big, smoky fruit nose of dark cherry, strawberry jam, rhubarb pie, with a loamy undertones. The palate starts with tart fruit as spice notes rise through the middle. The finish comes back to the smokey fruit. Medium tannin, medium plus alcohol, and high acid. Silky smooth from start to finish. — 5 months ago

with Susan

Teresa S

9.2

And this is the Tondre Pinot. Rosy, strawberry, lighter, more balanced. Highly drinkable. Love. — 4 years ago

with Jill and Andy

James Gourley

9.1

Good but not quite as complex as the San Saba vineyard. Herby red fruit and gentle tannins. Yummy. — 5 years ago

with Robyn

Teresa S

8.9

Bright and elegant. — 2 years ago

Michael Moy

9.0

Ally likes this greek light white, crisp at Saba with brian and ally — 2 years ago

Ben Lehman

9.4

Sour cherries, Saba and minerals. Beats the other Portuguese wines by a mile — 4 years ago

Chris Monahan

9.2

Went well with a great steak dinner. Allowed this wine to breathe for about 25 minutes and it really opened up. Bought in San Saba Texas. — 5 years ago

Gabriella Boros

9.1

Interestingly tart after a beautiful raisin sweet. This is 1990 vintage brought from Hungary as a gift for Saba. A wonderful evening with Anna visiting. Huge raiSin nose and a surprise sweet to tart finish. A beautiful almost Carmel ending after the tartness. Fabulous. — 2 years ago

David T

Independent Sommelier/Wine Educator

9.3

Our main course was Jenny’s, Flannery Beef’s Jorge Cut “Prime Rib Style”. Beef Jus and Saba Pan Sauce. Herb Garlic Smashed Baby Heirloom Potatoes Roasted Feral Hearts Farm Rapini in a Rapini Pesto. Winter Citrus and Roasted Nantes Carrots with Urfa. Quite delicious and well paired with this 98 Chateau Magdelaine. This was a little silky austere at the beginning. My fault as it needed a longer than 30 minute decant out of magnum. Once it opened up it showed the beauty of the 98 Right Bank Vintage. The fruit started to shine after being shy to start. Layers of soft complexity silky and velvety. The beef and the wine pushed & pull evenly on each other; which is key element in any pairing. Chateau Magdelaine is made with 90% Merlot & 10% Cabernet Franc. Chateau Magdelaine is aged in an average of 40% new French oak barrels for about 18 months. When the 2012 St. Emilion Classification was announced, the owners of Chateau Magdelaine, Ets. Moueix, declared that 2011 would be the final vintage for the property. From that point forward, the vineyard of Chateau Magdelaine would be merged into their other estate in the appellation, Chateau Belair-Monange. — 3 years ago

Chris Monahan

9.4

Bought this delicious cab at Old Man Scary Cellars, a new winery in San Saba Texas. It paired wonderfully with a sirloin steak prepared in the Gordon Ramsay style. $37. — 5 years ago

with Stephanie and Cindy