Her Mir Tage

9.7

DRC Richebourg 2017: A fragrance untainted by the world～

The 2017 DRC Richebourg is a perfume explosion—a captivating interplay of woody clove and spice, both flamboyant and impeccably controlled. As we tasted, I asked my friends if they knew of a perfume that echoed this wine's aroma. They replied they had never come across one, but would purchase it without hesitation if they did. To my nose, the closest relative would be L'Artisan Parfumeur’s Dzongkha.

It offers that bracing, airy coolness with smoky, peppery spices, laced with the subtle sweet-herbaceous touch of magnolia and clove—reminiscent of the complex scent that washes over you the moment you push open the massive door of an ancient, solitary temple: the crisp, thin air of the high altitudes meeting the first ethereal wisp of incense smoke. Then unfolds layers of ancient wood, the dust of old books, musk, and earthy vetiver. The overall character is intensely crystalline, spiritual, and weightless—evoking visions of high plateaus and vast wilderness, of isolated lamaseries. Some DRCs also possess a temple-like quality, but theirs is a temple down here among us, bustling with devotees and heavy with the common smoke of popular devotion— a more earthly presence. — 10 months ago

Ely Cohn

9.2

Fully ripened luscious single vineyard Sauvignon Blanc that lives in the burnt ends of grilled pineapples and banana leopard spots. And also guava and papaya dusted in cinnamon.

If you like pina coladas...🍍🎶 — 5 years ago

Brent Eggleston

9.3

Smooth as silk! Velvety cherry intake. — 6 years ago

David Kline

9.5

Big bubbles lined up like egg white cocktail topping, predictably popped, leaving a central continent of cirrostratus amoeba. Leopard lacing. An orange zest feathered apricot with cedar stone, cloves and dried grapefruit comes forward, as does plum and sliced peach. Lemon oils and zest are the acid accompaniments. Tart apricot in spiced tea, with cinnamon, rose petal infused oak chip, aggressive grapefruit and lemon piths, dried lavender, orange bitters, culminating in lemon-ginger rice vinegar. profound persistence tapers evenly to pickled peach but riding a tartaric wave of slightly garlic brine. Surf’s way up, and with passion fruit and guava, I’m guessing we’re breaking out the original Hawaiian, hardwood longboards. — 7 years ago

Clive McNish

9.6

Top juice, this will develop for many years but is extremely good now with a 2 hour decant, puts a smile on your face. Big wine, big flavours on the nose and the palate, built for the long haul, buy at least two so you can try one now and confine the other to solitary for a long stretch. — 8 years ago

Leon H

9.1

Full bodied, smooth, slight tannicity. — 8 years ago

Daniel Ciolek

8.9

Nice refreshing dark rose. Shy nose with cherry & raspberry. Solitary palate with balanced acidity and light mineral. Crisp finish. — 2 years ago

Living Jazz Archive

9.4

Leopard des Artistes Feb 2024… delicious!!! — 2 years ago

David Kline

9.4

Black with burnt umber highlights. Low and creamy head springs with bubbles combining to undercut its great form. Fireworks lacing slow falls to leopard spots. Espresso and baker’s chocolate nose boasts licorice and chicory, campfire notes and vanilla. Palate shows none of the sweet elements of the nose initially. Instead, pipe tobacco and unsweetened bitter chocolate, the chicory and burnt toast prevail; a burnt tips taste lingering. Baked pecan, dark caramel, black pepper, and ethiopean coffee, with black chewing tobacco and vanilla bean complete the circuit. Power and restraint, in this lovely offering. This really did set the standard. #samuelsmiths #samuelsmitholdbrewery #tadcaster #NYorks #imperialstout #stout #englishstout #beer #classicbeer #bier #biere #birra #cerveza #cerveja #britbeer #britannia #ukberr #ukstout #britishbeer #britishstout — 6 years ago

with Courtney

Bryan Bielawski

9.4

At The Leopard at des Artistes — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

We had this with Oxtail dinner at Rattray’s in Mala Mala last night.

Not my usual detailed notes. This is ripe & lush like the Nederburg but with more complexity.

The palate showed ripe and slightly candied fruits of; dark currants, blackberries, black raspberries, dark cherries and a hint of blue fruits. Nice softly layered baking spices, dark chocolate, mocha, rich, dark soils, some dry top, well done granitic minerals and fresh red and dark florals. The acidity round & beautiful. The finish, ripe, lush, well balanced & polished. Good QPR here.

Photos of, today’s Mala Mala sunrise, baby calf elephant along with the nearly 40 in the herd and a total of over 100 Elephants seen today, playful male dominance of the Giraffe’s intertwining and smacking necks/mid section and the grand prize, male spotted Leopard. An amazing finish to our last day. — 7 years ago

Kristin the Wine Girl

9.1

This bottle maybe be crying one solitary tear, but I cheer for depth of berry body and the complex velvet mouthfeel. Tip tip, hooray! — 8 years ago

Anna Sangiacomo

9.1

Came upon this ~no recollection of where it came from, or how it ended up in our cellar. ??? It was a crowd pleaser. — 8 years ago

Ceccherini Cristiano

9.4

Last solitary vineyard down in the south of Margaret River nestled between the Southern Ocean and the Pacific one.
The wine is so mineral and powerful that fits more in a GC Chablis category than in a classic MR Chardonnay one.
Terrific wine and long.
Find a photo of the vineyard, it looks spectacular! — 2 years ago

Scott@Mister A’s-San Diego

9.4

2021 vintage. Old-school styled, Napa cabbage. The solitary nod to new-school is the medium-heavy body. Focused, dark fruit presence (not as much as Freemark Abbey but not far behind either). Plenty of value to be had here. Grip if you want it. Fruit if you so desire. Obvious balance. Nicely done. First Neal product visit/tasting but it won’t be the last. 1.24.24. — 2 years ago

Brian S

9.1

A big and rich lager, toasted barley beer.

BREWER'S NOTE:

This richly styled lager is perhaps far from a traditional Doppel Bock due to the use ofwine barrels during aging, Calistoga Well Water as well as our use of Glacier hops. A 5 week 55 F fermentation yielded a crisp and malty driven beer with mild hop notes. Lot 15040727 was aged in freshly emptied first use Petite Verdot French oak barrel from 2012 where it aged for another two months. The aromas are very bold and bright showcasing the impacts of the barrel while the power of this 9.1% Alc. v/v lager pushes back both with flavor and palate texture. These beers are Membership only releases. Lot 16040693 was aged in a French Oak puncheon for 3 months and has an alcohol by volume of 7.8% v/v. Our upcoming release Lot 170613150 spent 5 months in a relatively new French Oak barrel and with an alcohol of 8.6% v/v is more of an Eisbock in style, although probably our best effort to date with wonderful malt tones integrated with oak spice as well. — 6 years ago

Sándor Jaguar

8.9

I think it’s a leopard with falcon wings and the legs of a lion. Its the first mezcal I’ve enjoyed drinking neat - maybe because mixers cost $$$$ here in bora bora, bora bora. Either way, I say get it! Now only if it helped with sunburn... ⛑👺👹😡🤬 — 7 years ago

with Sydne, Kris and 1 other

William Paley

9.6

a barolo in a bear suit....a solitary hibernator, hard soil under pine needles on the forest floor, almost snow-scented. awakens slowly, but when it does it’s fierce. — 7 years ago

James Forsyth

9.2

Powerful, tobacco, tar, cherry, leather. Velvety texture. Overall quite delicious. And then there's the label design. Oh gosh. — 8 years ago

Matt Finelli

10

I was a boy when I drank this wine....now...I am a man with a perfectly groomed beard and a domesticated leopard that wanders my house uncaged. Come get it if you dare. — 9 years ago

with Katie