Matthew Cohen

9.6

Nose: intense yellow flowers. Elegant tropical flowers.

Palate: luscious tropical fruit. So delicious. Elegantly dense. A kiss of honey.

Man. I love this wine so much.

Fass selections — 6 months ago

David Kline

9.5

Merengue and styrofoam conspire on the tall, popping head which drops egg and dart to ant tunnel lacing. Pointillist plateau. Soda bread nose goes doughy with distinct yeast character, and lemon zest, uncooked cream of wheat, white potato and just-pulled garlic micro-note. Tremendous and astounding entry on sipping! This might be my ‘go-to’ hell!
Orange bread with notes of lemon; Hawaiian bread, evocations of custard and malted milk with brown sugar barley, just minus how sweet that might seem. Very beer core here with dried papaya dusting and candied grapefruit. Incredible.




#Flötzinger #seit1543 #privatbrauereiFranzSteegmüller #hell #hellausRosenheim #Rosenheim #brautraditionseit1543
#deutschebier #germanbeer #RosenheimDeutschland #Bavaria — 3 years ago

with Courtney

Lyle Fass

Founder Fass Selections

9.4

Deep nose of dark berry fruits, dark cherry fruits and chunky earth and wet soil. Somewhat refined which is unusual for MDA. Palate is super concentrated and sleek. Good purity and concentration. Terrific refinement. Velvety tannins and superb finesse. Lovely tiny berry fruit intensity and length. Like if one of the polished traditional Rhone guys (Durand, Tunnel) made MDA. Lovely stuff and lots of upside. Gets more rustic and charming while retaining its sleek fruit. Stoney tannins. Very ripe. Terrific. — 5 years ago

Daniel P. Drake

8.9

Thursday night on the precipice of another closed in weekend. Tonight I have opened the 2017 Domaine Les Grands Bois Les 3 Soeurs Côte du Rhóne. A blend of 65% Grenache, 30% Syrah and 5% Carignan.

On the nose I am getting heavy savory notes, cured meat, black raspberry, black cherry, bacon fat, black pepper, burnt caramel, clove, cinnamon a d smokey oak.

On the palate there is black cherry, black raspberry, savory notes, smokey herbal notes, black pepper, licorice, baking spice and dark soil.

This wine is full bodied with medium + acidity and medium to medium + fine tannins that leads right into a long dark brooding finish. This wine is still very young and needs time to fill out to show it's true self. We are starting to see a light at the end of the tunnel for this pandemic we have been going through. Please continue to stay safe and continued health. Nostrovia!🍷🍷🍷🍷 — 6 years ago

Cindee Atwood

9.8

Valentines Day dinner with Tim. — 6 years ago

Steven Beishuizen

8.9

Literally driving into their cellar in the Burgundy countryside through a tunnel in the side of the hill was an experience I won't forget. We did a nice underground tour of the operation and tried three or four of the wines. This one I found to be a very approachable style. I won't get into what it's not, which is tempting here. This is a sparkler that would be suitable for most any party. The focus is on the fruit here while still a dry style. I don't pick up much from the yeast, but for a dry, simple style at a reasonable price, this one's a winner! — 7 years ago

with Anita

Kai Zilger

9.1

Love it excellent — 8 years ago

Scott@Mister A’s-San Diego

9.5

2017 vintage. @ Mister A’s Restaurant, San Diego-Les Caves de St. Charles CDP dinner. Initially, an absolute ballbuster. Massive tannins with a modicum of velveteen fruit at the end of a long tunnel. After two hours? Surprise! Change partners and the nearsome, fearsome tanninfest coalesced into the velveteen fruitfest. Remarkable concentration, tho, from start to finish over the course of the dinner. Best newer-vintage CDP, out of roughly 200, that I’ve had in the last two years. Just a remarkable chameleon. Supposedly 50/50 Grenache/Syrah. Worth the hunt. 11.16.23. — 3 years ago

Josh Morgenthau

9.2

Pineapple, papaya, melon on the nose. Pristine nose. Palate is sweet with a pleasant spice. Very rich and satisfying even without a lot of tension. — 4 years ago

Ellen Clifford

9.1

F-ing delightful, Pegasus, take me away. Well first let the Pegasus catch its breath (aka let the vino breath), then hop on. Smells a little earthy as a winged horse is want to be, but take sip and the steed takes flight. Fly through hella raspberry…orchards? Descend enough to grab those and some cherries fresh off the tree then accelerate through a tunnel of (politefully chill) oak barrels and chill. Oh! But this flight didn’t have turbulence rather (abandoning metaphor) it is supes silky but while it punches with fruit and pepper it then smooths itself across your tongue like a lace tablecloth. Aka achieves smoothness with texture and the flavors and sensations seem to pop all over my tongue prior to my hopping on my metaphorical pegasus who is (describing the finish) descending into a cherry orchard (not just cause I’m doing a stage reading of Chekhov’s “Cherry Orchard” soon) and lovingly (as lovingly as a creature with wings and hooves can) sending me to find my way back through the barrels to who knows? It’s like I’m Alice in Wrinkle in Time-land. Cool Pinot from NZ I’d like to take another flight on a different Pegasus Air line. Just to see. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

The nose reveals slightly sour & bruised fruits. Bruised golden apple & pear, overripe pineapple, lemon meringue, green apple, lime zest/candy, melted, salted caramel, honeysuckle, white & yellow peach, brown butter, caramelized brown sugar, hints of mint, sea fossils, grey volcanics, whiff of white spice, vanillin, bread dough, yellow lilies, spring flowers with mixed floral greens.

The palate is rich, lush, round, a touch gluey & full. Nice mousse, micro-oxygenation, slightly sour & bruised fruits Bruised golden apple & pear, overripe pineapple, lemon meringue, green apple, lime zest/candy, melted, salted caramel, honeysuckle/honey comb, white & yellow peach, inside banana peel, brown butter, caramelized brown sugar, nougat, hints of mint, sea fossils, gritty, penetrating chalkiness, grey volcanics, some white spice with nice lighter heat, vanillin, bread dough, yellow lilies, spring flowers with mixed floral greens. Excellent acidy. The long, even, fresh, well balanced finish persists nicely and is delicious.

Nice bottle and well priced at $38 w/ deluxe gift box.

Photos of; House of Roederer, caves with A-Frames for the hand Riddlers, walk through tunnel and marquee Grand Cru vineyard. — 6 years ago

Matthew Cohen

9.5

Wow. A stunner.

Nose is fresh peach skin and apricot

Palate is light peach. Balanced but not overtly acidic. Not heavy. Delicious. There is something very elegant about this. A rare tropical wine that is clean but not blowsy or syrupy or unctuous or too much. Almost this sweet beauty on the finish.


As this opens the nose is a unique thing of beauty. Not peach. But peach flowers. A thing of beauty. Nose filling but so elegant. The barest hint of clove maybe gives some complexity. Some minerality comes out on the palate. Maybe some lemon zest. Great elegant texture. A mere kiss of a coating on the palate. Lingering spice.

Bought from fass selections. — 6 years ago

with Lyle

Lee Pitofsky

9.3

Nose of smoked meat and bacon, rich mouth coating blackberries, red currant and a hint of cracked pepper on the palate — 8 years ago

Adam Gäfvert

9.2

Full bodied and intensely tannic. Sweet scent but fairly restrained fruits on the palate. Classic Nebbiolo characteristics dominate with cherry, dried strawberries, tar, roses, fine wood, earth, rocks and some beetroot notes. Very long and dry finish. Seems to be in a bit of a tunnel at the moment. — 3 years ago

Fin Jams

8.9

Restrained but lovely...hints of citrus — 4 years ago

Lyle Fass

Founder Fass Selections

9.5

Great. More later.

On day 2 the nose is rich and full of gras, exotic fruits and intense minerality. Little bit of new wood peeking through as well. Palate is juicy, round and so clear. Brilliant clarity on this. Lovely finish and stunning purity here. 9.4 to 9.5. — 5 years ago

Sipping Fine Wine

9.0

The winery is located in Aymavilles with the cellar lying one mile from Monte Bianco tunnel. Ruby with aromas fresh red fruits and floral notes. On the palate flavors of strawberry and sweet cherry with tea and black pepper. Fine tannins, medium+ finish ending with fruit and spice. Nice! Drink young, no aging benefit. Good value! — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

The days when non Special Select Caymus was truly Caymus Classic.

The nose reveals, baked and slightly stewed, ruby, fruits of; blackberries, black plum, black raspberries, dark cherries, boysenberries & blueberries over the top. Dark, melted chocolate bar, dark, Indian/Asian spices, dark fruit cola, clove, nutmeg, cinnamon, phat vanilla, caramel, steeped, dark fruit tea, leather, tobacco, graphite, anise to black licorice, black, rich earth, dry, crushed rocks, dry stones, limestone/sandstone minerals, hints of rubber toy with dark, purple, red, blue candies flowers framed in violets & lavender.

The body is; thick, round, rich, ruby & lush. The tannins are round, sweet tarry, chewy and just starting the growth of adolescent teeth. The structure, tension, length and balance are in a near perfect place. This 08 has another 7-10 years left depending on how you like them and store wine. Baked and slightly stewed, ruby, fruits of; blackberries, black plum, black raspberries, dark cherries, boysenberries, raspberries on the long open & blueberries over the top. Dark, melted chocolate bar, dark, Indian/Asian spices with deep palate heat, dark fruit cola, clove, nutmeg, cinnamon, phat vanilla, caramel, steeped, dark fruit tea, dry & fresh herbs. leather, tobacco, graphite, anise to black licorice, black, light peppery notes, grilled meats, rich earth, dry, crushed rocks, dry stones, limestone/sandstone minerals, hints of rubber toy with dark, purple, red, blue candies flowers framed in violets & lavender. The acidity is round, nicely executed & holds the ABV of the last decade nicely. The very long finish is; round, elegant, ruby, ripe fruits that are well balanced fruit & earth, polish for days and sunsets in dusty tannins with a deep spice end which, is why I love Caymus Classic so much.

This is my 2nd to my last bottle of Caymus Classic (😔) unless I go search for more. Just misses 94.

Note: My definition of Caymus Classic is defined by vintages up to 2011. After the 2011 vintage, they changed the style of the wine with longer fruit hang time which, translated to more sugar in the grapes & a much sweeter wine.

Photos of; Caymus tasting bar/room, Owner- Chuck Wagner, the winery & photo signage and their garden tunnel at their tasting room. — 6 years ago

Lyle Fass

Founder Fass Selections

9.6

Rocking Roussanne. The freshness on the palate of these micro cuvee St. Perays is just unreal. They drink like nothing else in the Rhone. If Pur Blanc is the Montrachet of the lineup then this is the Chevalier as this is an awesome elegant Roussanne. Like Grand Cru level. Stunning nose. So complex, yellow fruits, pear, mineral, tree bark, earthy, quince but so refined and clear. Amazingly clear actually. Yellow plum. The palate is masterful. Concentrated yet so elegant with such texture and just awesome balance. This is next level Roussanne made in tiny batches. What finish. Fruit is plum, yellow peach, mango, papaya, but so fresh and not vulgar. All class. Just nuts. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Is there anything better than Ribeye & Claret? From my perspective, no. This is the second wine from one of more prestigious Chateaus in St. Estephe. Bordeaux rule number 2, buy the hell out of good producers second wines in very good vintages, like 2005. You’ll get great wines at more affordable prices. Providing, you exercise patience; which is rule number 1. Decanted for 3 plus hours. On the nose, ripe; blackberries, dark cherries, black raspberries, baked strawberries, black plum & cherries pull up the rear. Incense, herbaceous character, anise, scorched dark earth, burnt ambers, anise, baking spices dominated by vanilla, black tea, black cherry cola, loamy dry soils, dry & fresh red florals with violets for days. It’s in a great phase with many years ahead. The body is full and round. The texture has you wanting more. It’s velvety and ripe. Tannins soft and powdery, around 65-70 resolved. The fruits are ripe & ruby...showing the excellence of the 05 vintage. Blackberries, dark cherries, black raspberries, baked strawberries, black plum & cherries pull up the rear. Incense, herbaceous character, anise, scorched dark earth, dry stones, leather, cigar with ash, burnt ambers, anise, baking spices dominated by vanilla, black tea, black cherry cola, loamy dry soils, dry & fresh red florals with violets for days. The acidity is dead on. The length, structure, length & balance is harmonizing like America on the album, “ Horse with No Name.” The long finish is; ruby, rich, elegant, round, beautiful and lasts a minute plus. Beautiful wine. 9.4 with the steak. 9.2 on its own. Photos of; Chateau Cos d’ Estournel, hosting/tasting area, private wine stock and barrel cellar. Producer notes and history...Chateau Cos d’Estournel has a long history in the appellation of St. Estephe. Louis Gaspard d’Estournel, gave his name to the estate after founding it in 1811. It only took a few years before Chateau Cos d’Estournel became famous with wine lovers and royalty all over the world. In the early days, the wines of Cos d’Estournel were not sold through the Negociant system. The owner preferred selling his wine directly to his customers. In fact, Chateau Cos d’Estournel was exported to numerous countries across the globe, with a large portion of the production being sold to India. It was that connection to India that inspired much of the unique, east Indian design we see at Cos d’Estournel today. Chateau Cos d’Estournel was one of the first Chateaus to bottle, label and sell their own wine. This practice continued until the death of Louis Gaspard d’Estournel in 1852. After his death, the estate was purchased by an owner that sold their wines on the Place de Bordeaux, using the negociant system. If the Chateau had not been selling their wines through the negociant system, it would never have been included in the 1855 Classification! Chateau Cos d’Estournel was sold to the Charmolue family, the owners of the neighboring Chateau Montrose. They continued to own the estate until 1917, when it was bought by Fernand Ginestet. The purchase was the next major step in the development of Cos d’Estournel. The next era in the development of Chateau Cos d’Estournel took place in 2000, when Chateau Cos d’Estournel was bought by Michel Reybier, who made his fortune in the food industry. Michel Reybier hired the son of Bruno Prats, Jean-Guillaume Prats to manage Cos d’Estournel. Things improved with the efforts of Jean-Guillaume Prats who helped design the most modern wine making facilities in the entire Bordeaux wine making appellation at the time. A complete renovation of Cos d’Estournel took place in the winemaking facilities and cellars. The wine making facilities are completely modern, using 100% gravity. On October 15, 2012, Jean Guillaume Prats announced he was leaving Chateau Cos d’Estournel to join LVMH. Jean Guillaume Prats was replaced by Aymeric de Gironde. Following the departure of Aymeric de Gironde in 2017, the owner, Michel Reybier took over managing the estate. In 2018, the estate released COS100, produced from their oldest Merlot vines that were 100 years of age. It was limited in production to a 100 Jeroboams, (3 litres) and 10 Balthazars (12 litres) and a few other sizes were produced from only 2 barrels of wine. The proceeds from COS100 go to the charity, Elephant Family, that is devoted to protecting and nurturing Asian elephants in their own, natural habitat. Cos d’Estournel’s new cellar is a joint reflection by the technical team, the architect Jean-Michel Wilmotte and Jean Guillaume Prats. It’s a marvel blend of simplicity and modern technology. Cos d’Estournel is unique to Bordeaux and the rest of world. What makes this special is that the cellars of Cos d’Estournel are entirely operated by gravity. There are no pumps of any kind to force the wine. The purpose is to allow a gentleness to the wine and improve its purity allowing for expression of their special terroir. It set a new benchmark for cellars not only in the Left Bank, but in all of Bordeaux. The new cellars at Chateau Cos d’Estournel include 72 isothermal cone shaped stainless steel vats. The vats are specifically designed for thermal inertia. The 72 vats have a wide range of capacities to correspond with the needs of each parcel of vines. The vats range in size from as small as 19 hectoliters all the way up to 115 hectolitres. 12 of the smaller vats that are designed to handle between 19 and 60 hectoliters that have two levels in each vat. In other words, this offers the technical equivalent of 24 separate vats. Each of the vats are double lined, which allows for more exact and temperature control. None of the vats use interior heat coils. Perhaps the most inventive part of the cellars is the four 100 hectoliter lift tanks or wine elevators that replace the pumps used in the traditional pumping over and racking off processes, which introduce air and often destabilize the marc. From the moment the grapes arrive, everything travels by the flow of gravity. Jean Guillaume Prats called this process a pumpless, pump over. What takes place is, the wine is released from the main vat where the skins remain. By gravity, the juice is then moved into smaller vats which are on wheels. These small vats are sent to the glass elevators where they are moved up one floor and returned back into the vat by gravity to cover the skins. At this point, the process is still unique to Chateau Cos d’Estournel. The wine production of Cos d’Estournel is labor intensive starting the moment the grapes enter their new facility. The berries travel through a tunnel that instantly lowers the temperature of the fruit to 3-5 degrees Celsius. This sudden chilling stops the loss of juice while also slowing oxidation. Next, the grapes are cold macerated at 7-9 degrees Celsius for about a week. Pump overs are done by gravity recycling. The juice from the top of the vat moves to the bottom of the vat entirely by gravity. The fermentation takes place at low temperatures to avoid over extraction or harsh tannins. The 91 hectare vineyard of Chateau Cos d’Estournel is planted to 65% Cabernet Sauvignon, 33% Merlot, 1% Cabernet Franc and 1% Petit Verdot. The vineyard is located close to the border of Pauillac and Saint Estephe at the southern tip of the Saint Estephe appellation. The vineyard has cultivated 84 hectares of vines. Even though the vineyard has been expanded over the years, the grape varietals planted here have remained consistent. The vineyard, located on the hill of Cos, has gentle elevations of up to 20 meters. On average, the vines are 35 years of age. However, the estate has very old Merlot vines as well, which date back more than 100 years. Part of the terroir is situated on the hill of Cos, which is at a high elevation for the Medoc at 20 meters. Cos d’Estournel is translated from old Gascon speech; which means the hill of pebbles. It describes the terroir along with clay, gravel, sand and limestone soil. However, there is a unique aspect to the soil at Cos d’Estournel, as you find more gravel and less clay here than you do at other neighboring vineyards. Because the fruit is grown close to the Atlantic ocean in a cool climate, Cos d’Estournel is often among the last of the properties in the Medoc to harvest. The vineyard is managed by teams and each team member is given 45,000 vines to look after. The vineyard, which is almost one large block, can be further divided into 72 separate parcels. — 8 years ago