Dylan Thomas

8.9

Just got to Noto. This wine is whatever but this place is nice af — 7 months ago

Darren Dittrich

9.5

Another blockbuster Tavel from Morderée. The 2018 is as delicious as it gets and this is tasting better in 2020 than it did on arrival last year. I’d always attributed the unique zesty and pungent flavors in this wine with the tiny amounts of uniquely Tavel blending grapes... perhaps that remains true, but this wine is mostly Grenache 60%, with Cinsault/Syrah/Mourvèdre at 10% each, and Clairette/Bourboulenc at 5% each. Whatever the blend, they’ve nailed this one. Sadly, it’s quite pricey at over $30. Now if I could locate some LaFond in my area, we could crown a Tavel champion, but this one will be hard to beat. — 5 years ago

Connor Smith

9.3

The first European grapes were planted in what is now the U.S. in the 1600s, where Spanish missionaries in New Mexico needed sacramental wine. But Phylloxera was ever-present near the eastern population centers, so the earliest American wine industries were built on hybrid grapes. Cincinnati's sparkling Catawba was America's first cult wine, followed by cultivars like Norton, Isabella, and Concord in Missouri and Virginia. The sleeping giant began to awaken in the 1850s, when Agoston Haraszthy began importing high-quality vine material to California.

It all came crashing down with Prohibition in 1920. Not only were vineyards ripped up and knowledge lost, but the American palate became soft and sweet. Low-quality fortified wine from whatever grapes were available became the standard of the American wine industry.

Things began to shift in the 1960s. Robert Mondavi brought dry table wine, varietally labeled, back to the forefront. Boutique producers like Ridge began to creep toward European quality standards. The 1976 Judgement of Paris blind tasting, a sweeping victory for the Americans, proved that the New World wine was here to stay.

(This is adapted from notes for Le Dû's Wines 'History of Wine 1453AD-Present' seminar, where this wine was poured) — 5 years ago

Matt Georgopulos

9.5

For a 2018, it's still a little tight, although Spanish wines do tend to last longer on the shelf. A dark luscious red garnet color with a tin-sharp nose of fresh cave mossberry, whatever that is. First taste hits with gooseberry and apricot, super-dry medium-light body wash grabs for another sip as the final taste draws out strawberry jam with a cranberry bread tart finish. — a year ago

David T

Independent Sommelier/Wine Educator

9.4

Whatever words I would use to describe how amazing the 96 was with our Prime Rib Roast last night would simply fall short & never do it justice.

The evolution that took place in this bottle after 21 years was never conceived by anyone tasting it upon release or young. It has made a epic leap and simply heaven on the palate.

Oh...as a friend of mine was always fond of saying...”The Prime Rib Roast didn’t suck either!”

I wanna do this again real soon. OMG!!!

Still processes me this morning.

Recent purchase that was a direct import from the Chateau - Négociant

Happy New Year! 🎊🎆🎈🍷🍾🥂 — 5 years ago

with Christina and James

Daniel P. Drake

9.2

Tonight's wine is the 2018 Greywacke Sauvignon Blanc from Marlborough, New Zealand.

The nose reveals aromas of lime, grass, melon, grapefruit, mandarin orange, orange peel and wet concrete.

On the palate there are notes of grapefruit, nectarine, passionfruit, lime and mlm limestone minerality.

This wine is medium bodied with a smooth rich balance and high acidity that moves right into a long clean, crisp, minerality finish. I am really liking these New Zealand Sauvignon Blancs and they don't disappoint. Let's have a great weekend this weekend and enjoy whatever wine or wines you decide to drink. Lets be safe and be kind to each other. Nostrovia! 🥂🥂🥂🥂 — 5 years ago

Ian Hamel

9.2

2022/12. This was perhaps slightly advanced if compared to the platonic ideal (whatever that is), but for an 18-year old premier cru from this era, I’ll more than take it. Lemon tart, salty butter, nuts...mmm. — 2 years ago

Ian Hamel

9.3

No green whatever, in a really lovely place - I have one more. 2020/2/4 with wagyu rump steak, sautéed leeks and wasabina salad — 5 years ago

Damien Kiley

9.0

Dryer and more restrained than normal Australian traditional methods but fantastic for a warm days brunch or sitting around the pool.....or just whatever. — 5 years ago

Jon Preece

8.9

You have to have this with food.

Fausse Piste translates to “wrong path” which I think is a clever name given to a winery born from chef turned vintner Jesse Skiles. Whole cluster, spontaneous fermentation, 11 months on lees in neutral French oak and minimal SO2. He prefers the term “traditional” to “natural” wine but whatever you want to call it this is clearly a wine made by someone who appreciates food. The acidity is the backbone of this Syrah. The nose is intoxicating plum and cherry. Palate is more dark fruit and some earth with acidity that carries through to a long finish. No doubt this is a fruit forward wine in the best sense of the phrase. Overall the wine is nicely balanced with silky tannins and a lush mouthfeel. It is a liquid hug that implores you to cook for it. — 6 years ago