AEL

9.0

Not exactly what I expected - hits all the notes, cinnamon and chocolate undertones, heavy dark fruit - but in a slightly more restrained style. Took an hour to really open up; 14% ABV. — 3 months ago

Ronald LaMascus

9.3

Definitely worth the wait! Some folks said this vintage was at its peak several years ago but my patience is being rewarded!! Again, the cork was unbelievably tight but with perseverance a good waiters friend, finally wrestled it out without breaking. This wine definitely needs some air and time to settle down and get the full flavor and taste restored. I can taste parmigiana regganio, bruschetta, high grade EVOO and balsamic with a crusty bread. Veal and tomato sauce, even Osso Buco. I love Brunello and while this is not considered a top iteration, it’s still definitely worth drinking. — a year ago

no

9.2

Rusty Ruby with thin legs
Cherry nose
Thick rich port
Trace tannin
Very good, rebuy — 4 years ago

Jake Hajer

9.2

Macerated, not spicy: roses, tea, cranberry. Red cherry. Will be fantastic with age. — 4 months ago

Blair Campomizzi

9.3

Black and red berry notes pop. Opening nicely over an hour or two. — 9 months ago

with Marilea

Jim McCusker

9.5

Enjoyed this with a black pepper-encrusted gold-grade Waygu filet mignon from Snake River Farms. Both were amazing! — 3 years ago

with Vanessa

Ryan Richter

9.5

Oak but not buttery. Delicious — 4 years ago

with Shannon and Jamie

Jeremy Shanker

Sommelier at RN74

8.9

I like this vintage of SB more than the 18. — 5 months ago

Jay Eagan

9.8

Consistent grade Pritchard Hill, Cabernet — 6 months ago

with Kristine

Ming L

9.2

An oddly-named bottling. “Oakville Grade”? I suppose majority of the juicy from Oakville, but I could not find much information on this 15’ blend.
Gentle nose of red cherry, blueberry, black currant, creme de cassis, fresh herbs, and vanilla. The medium to full body feels weightless at times. Full of fresh sweet (a bit too sweet for me) cherries flavor. Silky, plush, almost feminine. Finely grained sweet tannins.
From magnum. This is still very primary, and will have a long life ahead. — 2 years ago