Victor Hsu

9.3

Perfumed, complex and beguiling. Golden syrup, toffee and nuts, citrus, raisins, Christmas candy—what a symphony! A glass of this delight was how I ended my recent nose-to-tail dinner at St. John Restaurant in Smithfield, London. — a month ago

John Bratincevic

9.2

NOSE: plum, cherry, soft cassis, raspberry leaf, wet earth (mud!), a little fig, and a mild toffee/coffee note that I associate w/Bordeaux. All very restrained.

TASTE: well made. Leaves, earth, cherry, plum, smooth tannins with that nice toffee bordeaux taste. A little cassis on the finish. Good, grownup wine! Not worth the price to me - but good, grownup wine. 92. — 4 years ago

Steve Gerths

9.5

A fruit bomb-black cherry and raspberry jam, white pepper, and toffee. Like candy in a bottle! — 6 years ago

romo

9.1

Balsamic-y butterscotch toffee and some coffee notes. Medium-minus body makes this fun. — 7 months ago

Tom Casagrande

9.3

Caramel, toffee, ripe fig and apricot. Loads of burnt honey botrytis. Rich and tertiary in the mouth. Delicious. Drink soonish. — 2 years ago

Bryan Hopkins

9.1

2005 vintage: on the palette, blackberry and grape jam with subtle notes of Marcona almonds. On the nose, the same notes but with some toffee. — 6 years ago

Roger Ray

9.2

"The result is cherry red with hues of Violet in the glass. Ripe cherry black currant and licorice with a dash of French Oak in the nose, and a full velvety palate, fruity with toffee undertones. " — 2 years ago

romo

9.3

Juicy caramel toffee nutmeg. Yum. — 3 years ago

Martinez

9.0

Amontillado by one of the leading producers in the Montilla-Moriles appellation (therefore made with Pedro Ximenez, as opposed to Palomino). About 25 years old - 12 years of biological aging under flor followed by another 12 years of oxidative aging. Aromas of caramel, orange peel, hay, some toffee. Dry, sharp, saline, long finish with intense notes of roasted hazelnuts — 5 years ago

Shay A

9.6

Last night’s “Evening With Krug” event, where they officially released their 2006 vintage. Beautiful evening with many different Krug offerings paired with a delicious meal.

The reason for the occasion. Loved trying this next to the ‘04 as they are completely different beasts at the moment. This is strutting Krug’s classic style of round, rich and opulent profile. The warm vintage has this totally open for business now, but obviously only getting better. Bakers yeast, toffee, and lemon pastry aromatics. Very fresh and inviting on the palate revealing golden caramel dipped apples, honeysuckle and nougat. Delicious. — 7 years ago

with Jason, joe and 3 others