Jay Kline

9.7

Real talk: I’m a little embarrassed to admit that this is my first experience with the wines of Domaine Champet. When I consider that their approach to winemaking is philosophically aligned with my own preferences, how did this meeting not happen before now? Maybe it’s because they only make 1000 cases of wine a year? Maybe it’s because I live in Nebraska. Whatever the reason, it no longer matters because I have now experienced what cannot be undone. For a bit of reference, the family has a rather rich, (Romain and Maxime are 4th generation), history working with vines in the “La Viallière” lieu-dit in the Côte Brune. “La Viallière” was made famous thanks to Dervieux (yes, as in Gentaz-Dervieux). The land is…improbable to farm…with some slopes close to 60°. Everything is performed by hand. This bottling, “Les Fils à Jo” focuses on the old vines from their holdings in “La Viallière”.

Popped and poured; consumed over 5 days, best on days 3-5 and the following notes reflect such. The wine pours a deep ruby with a near opaque core and pretty significant staining of the tears. Medium+ viscosity and every so slightly turbid. On the nose, blue and black fruits with bacon fat, lavender, kalamata olive, a whisper of baking spices…some white pepper, some tobacco…wild and beguiling. On the palate, the wine is dry with medium++ tannin and medium+ acid. Incredible texture. Confirming the fruit set and other aforementioned characteristics. There’s blueberry scone and an iron-ore kind of thing going "On and on and on, on and on and on; Checka checka it out, to the breaka breaka dawn". The finish is long…as in forever…and absolutely, positively divine. If tonight is any indication, this wine will drink well past 2040. Between the Levet’s and Champet’s, there are very few in Côte Rôtie making wines like this anymore. What is certain, is that this was one of those experiences where there was a time before, and a time after Champet. Certainly one of those I won’t ever forget. — 3 years ago

Michael gayle

9.1

Cakebread wines are all amazing. You can drink the cab by itself and by yourself. So Smoothe on the pallet. Pair it with food cast iron grilled salmon or fillet mignon is asking for trouble. Do not open this bottle if you have any task left to complete. After 2 glasses you will not return to any work left undone. I would rate it higher if the price were lower. — 6 years ago

Christine Havens

9.5

One of the most profound Brunellos I've ever tasted, the Soldera Riserva 1999 has a nose that is both infinitely complex and pungent. Alluring aromas of dried rose petals, dark cherries, game, saddle leather, damp tilth, decaying leaves, anise, and sandalwood waft from the glass. Truly, it's the iron fist in the velvet glove—incredibly intense and powerful, yet totally refined, elegant and balanced. Caressing ultra-fine tannins shore up notes of sweet tobacco, dried herbs, and cinnamon bark. I am undone. — 10 years ago

Justin Tomac

9.0

Fruity, great acidic lovely wine — 6 years ago

David Brodrick

9.0

Buttoned all the way to the throat, dark and mysterious - hint of black spice in the finish - after a while a couple buttons come undone and the glasses come off... — 9 years ago

with Iris

Zulema Greco

9.1

This is a great every day any time wine, love it's light to medium body.Enjoy😊 — 10 years ago