Trevor Scott

9.1

This will haunt your dreams because it’s so tasty. — 4 months ago

with Ellyn

romo

9.1

Proper WA Chardonnay with focus and place. — 5 months ago

Bob McDonald

9.4

We first tried a bottle of Celestins in a restaurant in Gigondas some years ago, and for me it was a WOW Wine. Had this latest bottle on Sunday with Roast Pork. Medicinal to begin with which blew off. Barnyard aromas - horse manure. In hindsight this could’ve been Brett but the overall impression and tasting was impressive and memorable. Glad I have 3 left. Showing a medium to full bodied palate. This is textbook CdP in the old school genre. The tannins are silky and sexy - a liquorice note together with saddle leather. Henri Bonneau passed away in 2016 and the wine making is now carried out by his son, Marcel. A visit to his archaic cellars was keenly sought after and rarely granted. Mould all over the walls, rickety stairs light bulbs dangling from the ceiling and a floor which stuck to the soles of your shoes was how one visitor described his experience in the cellar. Nevertheless this is a CdP up there with Rayas and the top Cuvée from Beaucastel. The blend is usually 90% Grenache with the balance made up of around 4 or 5 different varieties. — 2 years ago

Trevor Scott

9.1

Mahana will make you want to build a wall to keep others away from drinking your wine. Be warned, if you build a 7 ft wall, I’ll bring an 8 ft ladder. — 4 months ago

with Ellyn

Bob McDonald

9.1

A more than adequate Cabernet blend from Bolgheri drinking well at a young age. Cassis and a little mocha - dry tannins. Consumed in the famous old restaurant of Grassilli in the foodie city of Bologna. The walls covered with photos and etchings of famous opera singers. Great food, limited wine list. — a year ago

with Georgina

Joe Dunn

9.0

Black fruit. Cola. Sharpie. Maybe a bit of pool toy. Almost sprite aromatics. Called walls walla Malbec. Pizza and Paul. — 2 years ago

Will Stanley

9.2

The 2019 Chateau Laroque, the first bottle I’ve tried from my orders from the vintage, showed quite differently on the three times I tried it over two days. The overwhelming impression, though, is of an austere, young St. Emilion with great potential.

Tasting best on the second night with no decant from a bottle stoppered with vacuvin, it takes quite some coaxing to reveal aromas of fresh blackcurrant, cherry paste and tobacco. There’s a lot of graphite, too, but little else - it feels really coiled up, with great walls of defense. The palate is much more forthcoming, especially on the second night, immediately gushing with cassis, blueberry and fig, and a very tannic mouthfeel. FYI, on the first evening I decanted the wine for 4+ hours, and it didn’t show as well.

I’m curious: in your experiences with young BDX, do you decant or pop ’n pour?

Either way, this is a potentially great wine that’s hard to score right now - and I won’t touch again for another four years at least. — 2 years ago

Trevor Scott

9.0

Get your mitts on this fine fellow and you’ll understand that the summer has been cruel without it. — 4 months ago

with Ellyn

Ellen Clifford

8.9

Arneis always strikes me as a softer wine—this one make me feel like I’m tucked into clean linens after eating a peach cobbler. The air is warm but not hot, it’s an early summer breeze in a glass, soothing without being basic. Is this a citric finish? Yeah. Is there an orange grove one field over and a honeysuckle trellising its way up the walls, right outside your crisp linen sheets? I think so. This is one of those wines that really grows and tells you more the more you lie still and listen. — 8 months ago

Jay Kline

9.2

This bottle of 2010 Roberto Voerzio “Brunate” was generously provided by a friend who wanted to share this with me after service along with a few others from Tasting Group. Opened, splash decanted and consumed over three hours; served side-by-side with the 2010 Pecchenino “Le Coste”. The Voerzio “Brunate” was a relative hermit. Even after three hours in the decanter, it remained a bit of a wallflower while the Pecchenino was a whirling dervish on the dance floor. The classic structure of 2010 and the austerity of “Brunate” made for an impenetrable fortress, keeping the fruit under lock and key…and behind a moat and a drawbridge and stone walls with soldiers and trebuchets for that matter. Despite all of that, one does get the sense there is a deep core of high quality fruit recessed underneath the surface. It’s dark and mysterious…and simply hard to access at this moment in time. For what it’s worth, Voerzio’s holdings in “Brunate” come from the western portion of the MGA, on the La Morra side, right next to Oddero’s holdings. Frankly, this is going to need a long, long time in the cellar before it shows really well. If i had any in my cellar, I wouldn’t touch again until 2030. — 2 years ago