Brian Hearty

9.5

This was the 10th Anniversary Double Shot Coffee Stout which was released with the 10th Anniversary Juice Machine DIPA and both were fantastic today during my first trip to Tree House Brewing in Charlton! — 7 months ago

David T

Independent Sommelier/Wine Educator

9.4

When in doubt, a sure bet is a well aged, good vintage Heitz. @Eric Shanks

I intended to grab an 06 but, mistakenly grabbed an 07. I’ve not had one of my 06’s yet...next weekend.

The one thing I do every time I open one of my ten year or older Heitz Napa Cabernet’s is smile & think, this was sub $35 at Costco. It’s the wine feeling/definition of stealing candy from babies.

The nose is a beautiful harmony of fruit, earth and florals. Steeped, somewhat stewed, candied fruits of; dark currants/cassis, blackberries, dark cherries, black raspberries, mix of purple fruits; boysenberries, ollieberries, & mulberries. Dark, sweet tarriness, anise to black licorice, touch of incense, fire ambers, dark spices with violets palate heat, chocolate pudding, vanilla, light; cinnamon, clove & nutmeg, dark chocolate, caramel, sweet, soft, dark spice, dark berry cola, dark cherry kirsch, dark, rich earth, limestone, crushed, dry rocks, dry top soil, moist clay, understated herbs & dry brush, brewed coffee, mint, some sage & bay leaf, tobacco, dry, old leather with amazing, fresh & slightly withering & candied; dark, red, blue, purple with a violet & lavender frame. The acidity is splendid. The long, ripe, ruby, lush, elegant, well crafted balance of fruit & earth is delicious and persists endlessly with a dark spice on the long set.

The body is; delightful, ripe, rich, lush & full. The structure, tension, length and balance are woven in a perfect tapestry. This 07 has another 10-15 years easily. The tannins are rounded, smooth but, still have a dark, chewy, tarriness with baby teeth. The beauty of the vintage is on full display. Steeped, somewhat stewed, candied fruits of; dark currants/cassis, blackberries, dark cherries, black raspberries, mix of purple fruits; boysenberries, ollieberries, & mulberries. Dark, sweet tarriness, anise to black licorice, touch of incense, fire ambers, chocolate pudding, vanilla, light; cinnamon, clove & nutmeg, dark & milk chocolate, caramel, sweet, soft, dark spice, dark berry cola, dark cherry kirsch, dark, rich earth, limestone, crushed, dry rocks, dry top soil, moist clay & dry brush, brewed coffee, mint, tobacco, dry, old leather with amazing, fresh & slightly withering & candied ; dark, red, blue, purple with a violet & lavender frame. The acidity is perfect. The finish is; rich, ripe, ruby, candied, well balanced fruit & earth, elegant and long sets into velvety, round tannins and mid dark spices.

Photos of; the winery, tasting patio, old basket press and wide shot of the winery & Estate vines. — 5 years ago

Jay Kline

9.4

Popped and poured; no formal notes. Best with air, this is still a baby. Blueberry pie, purple flowers, rotundone, some black pepper, cocoa, coffee and bacon fat. Super dry with stiff tannin still. Lovely acid. Finish is long…like whoa. Drink now with patience or before 2035, no cap. — 2 years ago

David Kline

9.2

Black opaque. Sponge-y headed with a cap of mostly smooth, cappuccino cream glossing. The beer sighs as it pours. Coffee and espresso scents entwine with vanilla, malty chocolate, basil, dark toast, grilled oak, and grilled marinated mushroom. Heavy coffee entry with burnt white sugar, toffee and dark roasted, brittle arabica, soy sauce, bitter notes from peppercorn and roasted pecans, but just enough dark caramel to sweeten it slightly, 100% dark chocolate; drops smoothly in swallow, then surfaces with bitter coffee oils on the finish always remembering its oak. I am very surprised that I have not rated this one yet, as I have had it many times. Now I can say I took a shot/stab at it and drowned the day’s sorrows in its dark robes. — 5 years ago

David Kline

9.5

Black and brooding with a high-piled eccentric crown of stiff frizz, descending wildly in chaotic lacing. This subversive Russian has been meddling in my election to drink through my beer collection before the birth of my child, and subsequent, triumphant return to wine! It stares at me; a quiet threat. Now, open and daunting, I ease in with the slowest approach. Robust fig and chocolate purée, with treacle, toffee, Turkish spiced coffee, baklava, chocolate nougat while also ganache coconut balls., cinnamon, brown sugar, black strap molasses and candied pecan aromas swirl thickly in this awesome mine of whiskey darkness. The aromatics lose intensity when you take a sip of this subterranean shadow magma. Blackberry reduction in dark chocolate, burnt caramels, coffee brittle, gorgeous rye herbaceous-ness, sprouting fresh oregano, peppercorns, chicory, Spanish brandy, truffles, allspice, marjoram, molasses, vanilla extract, soy sauce minus the salt. Sweet and bitter battle in smoky, stick basalt vessels filled with dark chocolate, sage and espresso. Enormous! Layer upon layer of warping wood expressions and undulating liquids of blackest culinary art. — 5 years ago

David T

Independent Sommelier/Wine Educator

9.4

We have been working on our South Africa and Egypt trip for months. Diligently doing research and talking about it daily.

One of our stops will be a week on the Western Cape or as many define it, Stellenbosch. It has always been on my wine region bucket list for its wines and beauty. One of my goals was to find some excellent producers of Pinotage.

This Beeslaar is the private label of the Winemaker at Kanonkop, Abrie Beeslaar. Abrie makes a black label Kanonkop that sells retail at $200. That’s right, $200! It must be deliriously good if they can get $200 for it.

I found this 2016 Beeslaar at K&L for just under $37. It’s the 1st Pinotage that has my eyes wide open as to what can’t be done with this difficult varietal in the right hands. If his private label is this good, I hope to visit Kanonkop and taste their black label.

The nose reveals; dark chocolate raisins, dark eastern spices, plum and black cherry, blueberries, baked strawberries, blackberries, black raspberries, black raisin currants, smokiness and grilled meats, black pepper and a touch of white, some green vegetal notes, cinnamon, dark chocolate mocha bar, dark fruit steeped tea, gravely schist, touch of coffee grounds, dark fruit roll-ups, leather, tobacco with ash with fresh, dark red & blue florals.

The body is full, thick and rich. There is a dark, tarry, dusty tannin structure. This will benefit from 3-5 years plus in bottle but, it is crazy good. Sound, firm; structure, big tension, long length and very good balance. Dark chocolate raisins, smokiness and grilled meats, dark eastern spices that brings pronounced heat to the palate, black plum, plum and black cherry, blueberries, baked strawberries, blackberries, black raspberries, raspberries, black raisin currants, dark berry bubblegum, black pepper and a touch of white, tree bark with a touch of sap, some green vegetal notes, cinnamon, dark chocolate mocha bar, dark fruit steeped tea, gravely schist, dry stones, touch of coffee grounds, dark fruit roll-ups, new un-smoothed leather, tobacco with ash with fresh, dark red & blue florals. The acidity is round and splendid. The elegant, rich finish runs ripe fruits to dry tannins with dusty earth and shows an even tug of war with its fruits and earthiness.

It drinks like a combination of; Grand Cru Gamay, Shiraz and Northern Rhône.

I will be getting more of this and forgetting about it for 5 more years. Can’t wait for that moment and noting the changes.

This wine raises my excitement level for our trip with each sip.

Pinotage is a grape variety made from a cross of Pinot Noir & Cinsaut that was created in South Africa in 1925 by Abraham Izak Perold, the first Professor of Viticulture at Stellenbosch University...making it one of the youngest grape varietals.

Photos of; a shot of just how beautiful Cape vineyards can be, Winemaker-Abrie Beeslaar, Pinotage fruit near harvest and field-hands harvesting their very tall vines. Beeslaar has no Cellar Door currently. — 6 years ago

Mark S.

9.1

Oak, sweet spicy aroma. Deep raisin and red black fruits. Coffee, chocolate nuance. Tanning, spicy. Drinkable from first shot. Found it good Chianti immediately! 2016 @2100, xiaduo -, 220430-220518 — 3 years ago

Randy Fuller

9.2

This wine is medium-dark in its ruby color. The nose offers up beautiful raspberry notes with black tea and a pretty floral element. On the palate, the raspberry is a bit brambly and is joined by tea, coffee and cola notes. The tannins are fairly stiff upon opening, but they settle down after awhile. The finish is medium and savory. Altogether it is an elegant wine. — 3 years ago

David Kline

8.9

Low-action top, and black black. Mocha coffee with a caramel creaminess, and a vanilla shot. Licorice, cocoa nibs, a motor oil sweetness with banana leaf, rosemary, s’mores, and burnt brownie. Here comes the vanilla as advertised, bordering on extract, with a licorice cameo, molasses, brown sugar syrup, heavy tobacco chaw/plug, into an exquisite date reduction. This one plays games with your mouth, plunging suddenly into darkness with feigned, scraping reluctance then rebounds into jimmying oak, giving it super strength. And a fiery melted candy house. — 5 years ago

Truby Gravatt

9.6

Deep flavor stout with a good shot of chocolate coffee flavour. Slightly bitter. texture wise a bit watery, but overall a most satisfying brew! — 6 years ago