David Peifer

9.2

It’s been laid down in the cellar for a LONG time. Velvet smooth wonderful port in every way!! — 2 months ago

Stephen Redenbaugh

9.4

Almost opaque, light brickish scarlet. Smokey, dried savory cherry notes…. Gorgeous balance between acid and fruit. Hard to keep from crushing the entire glass. The finish goes on for 90 seconds and makes me smile. Marcella Hazan’s Bolognese is near perfection and works so well with the mountain-grown Nebbiolo. — 2 years ago

Lauren Golanty

9.0

Tasty! Prototypical Italian DOC. Nothing fancy but works well with food. — 5 years ago

Anil Saxena

9.1

Amazing red blend. A-M-A-Z-I-N-G. It’s bold,earthy, and super supple. Love this wine. Thanks FirstLeaf!!! — 6 years ago

Kapyrick Wine

9.0

V15. Very good and well balanced. Smoked meat and cedar nose. Juicy black berry fruit. Soft, velvet black pepper finish. Nice wine. — 7 years ago

Severn G

9.4

On the Lawn at Tanglewood this evening with the Boston Symphony Orchestra. Our full cast of conductors include Andris Nelsons, Christoph Eschenbach, Keith Lockhart, Michael Tilson Thomas and John Williams. The beautiful and vocally talented Audra McDonald is our host for the evening along with Midori on violin and Yo-Yo Ma on cello.

This will likely be an evening to remember for some time. Program notes from the BSO "Reflecting the season-long theme, The Bernstein Centennial Celebration at Tanglewood will spotlight Bernstein's wide-ranging talents as a composer, his many gifts as a great interpreter and champion of other composers, and his role as an inspirer of a new generation of musicians and music lovers across the country and around the globe. The gala concert will feature a kaleidoscopic array of artists and ensembles from the worlds of classical music, film, and Broadway. The entire first half of the program is dedicated to selections from such brilliant Bernstein works as Candide, West Side Story, Mass, and Serenade. Music from the classical canon very dear to Bernstein's heart-selections from Mahler's Des Knaben Wunderhorn and music by Copland-plus a new work by John Williams, makes up a good portion of the program's second half; the finale of Mahler's Resurrection Symphony brings the program to a dramatic close."

We're revisiting some producer bottles from our late Spring France vacation earlier this year.

Nose of under-ripe tropical fruits, banana skin, light oak touch. Palate has yummy papaya, under-ripe peach, tangerine and sweet oak.

Photos of the Jadot (Update, Bouchard!) Chateau with its beautiful colored slate roof (to the left of the chateau its the conservatory where we had an epic lunch during our visit and they used to overwinter their citrus trees in here many, many years ago), pictures of the first room of the most amazing library cellar in all of Burgundy (the subsequent rooms are even more amazing) and our bottle of the evening.

24hr Update, sweet oak and fermented tropical fruits just stunning today, last bottle. ☹️

OMG Update: somehow I grabbed pics from our Bouchard visit, argh! The only Jadot thing in the collage is the bottle, so sorry! — 8 years ago

Alexandre Pagliano

9.2

Medium dark rubi robe, nose of dark berries, flowers, spices and top soil. Medium bodied and ready to drink but no rush. Good length, very complex and works wonderfully with food. We loved it. — 2 months ago

with Jose, veronique and 1 other

Stephen Redenbaugh

9.1

Bright, barely discernible as a red… touch of smoke, tart cherry, chewy green stem-thing but it works. Rustic, lifted, leaving just a hint of heat as it caresses on the way out. Not jammy, not lush, but great food accompaniment. — 3 years ago

Jonathan Wall

9.1

Pinot on steroids. But not over extracted and it all works. — 5 years ago

Jimmy

8.9

An excellent Syrah would drink again! I do enjoy them@dry reds — 7 years ago

Lyndsey Wegner

8.9

Medium intensity and dark berries on the nose, low tannin, medium acidity, and a nice finish. Cherries, plum, black currant, slightly jammy, vanilla and oak. Fruity and simple for a Cab but I enjoy this region and it works with my red pasta sauce dish with chicken apple sausage bringing out more acidity and tannin in the wine. — 7 years ago

Michael gayle

9.0

A little bit more $$$than I wanted to spend but I had a good hunch. The New Zealand wines have a specific quality that can not be denied but this wine has a pleasant finish that keeps you coming back for just a little more. Then you realize the bottle is done. lol lol. Works well grilled with salmon and shrimp. I also hade roasted potatoes and carrots with escarole. (And Italian bread). Excellent wine! — 8 years ago

James Forsyth

8.9

The producer is an octogenarian who works in Friuli and has dedicated his life to the discovery, preservation and promotion of near extinct grape varietals. This white has brightness with saline qualities and honey notes. Fresh and floral, it is a lovely wine for the summer.

One other thing: the cork is a composite of two different cork types, the traditional cork sadwiched between the reconstituted type. I don't think I've seen that before. — 8 years ago

Freddy R. Troya

9.0

Château Garraud 2016 – Lalande-de-Pomerol
Bordeaux, France 🇫🇷

Overview
From the esteemed Lalande-de-Pomerol AOC, this Merlot-dominant blend (~70–75% Merlot with Cabernet Franc & Cabernet Sauvignon) captures the vintage’s hallmark: ripeness, balance, and solid structure. 2016 was an excellent year in Bordeaux, producing wines with both plush fruit and age-worthy backbone. Garraud delivers an approachable yet refined style, a softer counterpart to neighboring Pomerol but still layered and complex.
(Educational edge: Lalande-de-Pomerol sits just north of Pomerol proper—sharing similar gravel and clay terroirs, yet offering more approachable, value-driven wines compared to the iconic Pomerol greats.)

Aromas & Flavors
Plum compote, ripe cherry, and blackberry unfold with notes of cocoa, tobacco leaf, and baking spice. The Cabernet lift adds touches of cedar and graphite, giving the fruit an elegant frame.

Mouthfeel
Medium to full-bodied with velvety tannins and fresh acidity. Polished, silky, and structured—more depth than younger vintages, with a long, persistent finish carrying spice and dark fruit.

Winemaking Notes
The estate’s clay-gravel soils provide richness while oak aging (in French barrels) adds finesse and integration. With 2016’s concentration, this vintage has the balance to age gracefully for another 5–7 years.

Food Pairing
Roast duck, grilled lamb chops, or seared ribeye. Also works beautifully with mushroom risotto or semi-soft cheeses like Tomme de Savoie.

Verdict
An outstanding vintage expression of Lalande-de-Pomerol—plush, elegant, and structured. Drink now for its approachability, or hold a few more years to see added depth and nuance. Cheers! — 10 months ago

Mark Lag

10

The best wine in the world.
Wine Works Marlton. — 3 years ago

Pablo Cetlinski

9.6

If wine is bottled poetry, then this is the bottle. — 5 years ago

Jeff Jamieson

9.0

A gift from my daughter....well balanced, fruit upfront and dry on the finish!! A very drinkable wine that works with ribeye or by itself!! — 7 years ago

Delectable Wine

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9.5

The 1985 Cristal is powerful and resonant on the palate, with just the earliest hints of oxidative notes starting to appear. The 1985 may not have quite the layers, focus or pedigree of the very best years, but it more than makes up for that with its inviting, generous personality. There is so much to like, including the wine’s soft curves and racy feel. The 1985 is an especially opulent Cristal, with attractive smoky and torrefaction overtones, and exceptional balance. “In 1985, we had a severe frost that lowered yields dramatically,” Chef de Caves Jean-Baptiste Lécaillon recounted. “It was a vintage to handle carefully. From what the old-timers told me, because I was not here, set was so bad that the percentage of stems relative to fruit was quite high. Our crew works hard to cut as close as possible, especially in challenging vintages. But I imagine some stems and underripe berries made it into the tanks, resulting in somewhat green, bitter flavors at pressing. In the end though, those qualities have been pretty good for aging. Ultimately, Champagne is a battle between ripeness and greenness. If you are too ripe, you have rot, and if you aren’t ripe enough, you are green. You need to find the optimal window for picking.” (Antonio Galloni, Vinous, December 2018) — 8 years ago

Matti Jokelainen

9.1

Great torre in the making. Sweet black and red cherry, strawberry and dusty like tannins. Nice structure. This beauty has 10-15 years ahead of it even with some air and food it already works great — 8 years ago

Robert Evans Jr

9.3

Sweet Clean Crisp Honey suckle Green Apple — 8 years ago

with Nicole