Mark Rosse

9.0

Stood upright for a week so the particles would settle in the bottom. I decanted so I could get a clear glass and could see the puff of sulfur and all the bubbles or effervescence in the decanter. Very yeasty for the first 30 minutes and took longer than that for it to lose the effervescence. Not sure if any of this helped or hindered the results 🫠 — 7 months ago

Aaron Rankin

9.0

24 hours upright and a double decant to remove the sediment, which was relatively modest. Dark, opaque purple red in color. Nose is a fragrant floral potpourri of pencil shavings, iron, and herbs. Palette shows tangy, tart blue and black fruits. Faded very fast. Drink quickly! — 3 years ago

Russ W

9.0

Here’s a wine experience that I’m excited to share. This 2000 vintage of ruffino riserva ducale gold sangiovese was a gift to my parents (who don’t drink) 15 years ago. It has since sat upright in my mother’s pantry. Lo and behold it found a new home and I am drinking a pleasantly matured wine. There’s tertiary leafy dessicated woodsy spice for days and still some acid to kick. Pretty cool experience for me. — 4 years ago

with Krystal

Ron R

9.6

In the glass, you can see the deep extraction. The nose displays blueberry pie and maple syrup. Palate is dense and focused. Tannins create an upright structure, combined with supple acidity. Finishes textured and sweet. Overall, a thrilling presentation. — 5 years ago

with Anne-marie

Ron R

9.6

This has certainly evolved to a better place since our last tasting. The exotic fruit profile is amplified on the nose and mid palate. Roasted pineapple, nectarines and lychee present superbly. The weight on the mid palate is what commands your attention. Deftly balanced with enough weight to make you sit upright. Impressive for the duckets. — 8 months ago

with Anne-marie

Matt

9.4

The last 3 or 4 btls of VT Have been very disappointing. This ‘05 has restored my faith. In general, I can find the winemaking to lack some soul, and I do believe bottle variation is an issue, but when VT hits it totally hits. This is firing on all cylinders, I would argue about to approach or at peak. Balanced, complex, depth and elegance, soulful! Crazy how persistent tannins have been in 2005 CNDPs, so ripe yet incredibly upright, granular, and muscular. May have to start opening more of them. Strawberry confit, roast plum, fig and prune, herbs, mint, cinnamon, saddle leather, stones. — 3 years ago

Shay A

9.7

WNH virtual Insignia Tasting. Vintages featured were ‘95, ‘96, ‘00, ‘01, ‘02, ‘09, ‘13 and ‘14.

This was the Wine Spectator wine of the year and received a 100 point score from Wine Advocate (for those interested in accolades and scores).

Knowing the pedigree here, I knew to expect some fireworks and tried to prepare accordingly. I gave this 24hrs upright after pulling from the cellar, and then decanted about 90mins, before consuming from the decanter over the course of the evening. The cork came out perfectly via the Durand and had absolutely zero seepage up the cork. My glass of choice was the new Glasvin Expression. Really like their glasses.

My first sip after opening had me looking at my wife saying “this is 18yrs old and is insanely youthful”. When hearing from my friends about their mid/late ‘90s, and for the ‘01, those offerings had basically zero merlot. The ‘00 had a similar amount to this (14%), and I think that component really elevated this to a more “elegant” style. The oak here comes across as a mix of French and American (though it’s all French)...the oak has such a distinct sweet note to it that I associate with American oak on Cali wines, yet isn’t full on coconut. Aromatically, it’s a beautiful display of cherry tobacco, black cherry cordial, violets, and elevated heady notes of black cherry pie. On the palate, there is creme de cassis, espresso, cocoa powder and mellowed red fruit before a finish that has surprisingly grippy tannin. This drinks like a bigger style left bank Bordeaux with how wonderfully integrated it is. Zero chance I’d call this 18yr old Napa cab if tasting blind. This easily has 5+yrs in this drinking window, and another 5-10 in the next evolution journey before really starting to slide. If opening now, decant 1-2hrs. One of the best expressions of aged Napa cab I’ve had this year. — 4 years ago

Rob N

9.7

Exceptionally well-done. This actually has some notes of the Kobayashi I drank recently, although this had more alcohol. The wine had some smooth, grippy tannins (more than I recall from last time) — maybe I didn’t stand the bottle upright early enough (the winemaker calls for one week). I didn’t observe that. This wine gets better with air, winemaker calls for three hours. Best drunk cool. This is 63% petite syrah, 22.1% mourvèdre, 11.5% graciano and 3.4% viognier. 16.0% ABV, 98 points Robert Parker. $250. — a year ago

Blake Walker

9.1

Cherry, menthol aromas. Medium bodied with medium acidity, more cherry fruit with earthy herbal flavors on the palate. Silky, smooth finish, hint of blackberry. Prior bottles of this vintage seemed to leaner/ greener, but not this one. Upright 5 days, decanted off sediment. — 3 years ago

Matt

9.8

Birthday/birth year vibes 😎. Alive, structured, focused and fruit clear still. Muddled black cherry, dried black plum, blackberry fruit leather. Notes of wood smoke, ash, cedar, juniper and pine, toasted oak, lovely sous bois character. Then the spices, cardamom, cinnamon, peppercorn, cloves. Herbals, but very subtle, dried flowers, bay and thyme. Perhaps some mushroom or truffle. Iron, dried beef, jerky, a little hoisin, but perhaps the most alluring is the velvety notes of milk chocolate and mocha throughout, almost coaxing some sweetness out of this wine. It’s upright, postured, and still showing some goods. The acidity is lively, tannins are still holding with a fine firmness, you get the feeling that this has always been a wine with a tight dry finish. Glad to see that has melted a bit. Can sense the chaptalization, but I wouldn’t mark it on that aspect. Cork was impeccable. Certainly in the running for one of the best wines this year, mainly for its contemplative nature and elegant deliciousness. Perfect with homemade tagliatelle, braised lamb shank, and a shit load of perigord truffles. — 4 years ago