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. — 3 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 — 6 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. — 7 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) — 7 years ago

Amber Archer

9.0

$32 @bdwinecenter •
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From what I understand after translation, this blend’s contents were produced between Riomaggiore and Volastra (of and around Cinque Terre). In my travels through Italy this past summer, I actually had the chance to visit Riomaggiore. In this seaside town of Cinque Terre, I learned that the wines produced there are very hardy. Not only are the majority of these Cinque Terre vineyards constructed into the side of the cliffs/mountains/hills (whatever you’d like to label them, they’re featured on the bottle), they are also mere meters from the sea in some cases. I remember one of the local ladies of one of the five seaside towns telling me of one vineyard (can’t remember which one, probablyyy had too much wine that day) that was only 60 meters away from the surf. With this info in mind, you know that salt water will be absorbed through the grape vines, influencing the grapes’ taste. This results in a very light, delicate brine. It almost reminds me of a sea urchin, and on a lighter note, Haruno’s seaweed salad. 😂 I really dig this wine. A very translucent gold, almost a straw. Definitely let this one warm up a tad, from drinking it completely chilled to room temp, it’s an amazing change. Definitely prefer it after some warmth has reached it. And can we talk about how amazing it is that this wine had the chance to come to the US from like 5,000 miles away where the populations probably don’t exceed a couple of thousand people—and a select few of those choosing to devote their entire lives to cultivating these grape vines? Cheers to finally getting off work 🍻#cinqueterre #manarola #riomaggiore #wine #winetasting #photooftheday #instagood #italy #blend #white #travel #love #bisson #rosenthalwines — 8 years ago

Jason Baffa

9.2

These guys hosed me on a media campaign but I got this free bottle of wine! 🤙

Drank really well, whatever that means... super smooth. Dare I say velvety, fruit forward, what you’d hope for from a self proclaimed higher end Napa wine. Everyone really enjoyed it. ⚡️ — 8 years ago

Kevin Sidders

President VinConnect

9.1

Following my own advice to drink these up, this bottle is fantastic. Absolutely delicious Bordeaux, and a screaming steal at $12 or whatever I paid. Defcon 5 indeed... — 9 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. — 4 years ago

Aaron Tan

8.9

"You didn't know Krug's oxidative?"

While I've had my fair share of Krug over the years, I've never found any as oxidative as this 06' (save for a few suspect bottles), which led me to proclaim that the bottle was less-than-pristine. Normally this would not have been strange given the abysmal state of cold chain in Malaysia, but GL was quick to rebut with the statement above.

He's had far more Krug than I have you see - decades, instead of years - so he may well be right here. It could have been the vintage, or my palate, or just needed more air to blossom - whatever the case, this certainly fell below expectations. Sure it was dense and quite linear, and Krug does indeed lie in the school of oxidative champagnes, but this just lacked the balancing freshness that one would expect from a producer of this caliber. The straw that broke the camel's back for me was a distinct musky note that I see so often in ill-stored whites, and abhor. So the real question is - was GL right? Is this a typical Krug 06'? I believe another specimen is required to draw proper judgement. — 4 years ago

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! 🥂🥂🥂🥂 — 7 years ago

Ellen Clifford

8.9

Tuesday night tastings going strong. I’m into this. It is so damn balanced and it changes and evolves n all that good stuff. Oh hell I’ll go WSET style:
Eye: clear medium salmon medium tears.
Nose: delicate intensity and smells like raspberries cranberries vanilla and some sort of green thing which is not a wset term but whatever it’s young
Tongue: dry, acid medium, alcohol medium plus? Checking...oh hell 14.5 so fuck yeah that’s big. Body is medium. Intensity of flavor medium and then you taste the things: peach Melba which is to say peach raspberry vanilla ice cream and then some stones n lavender. Finish medium plus I like it oodles. — 7 years ago

M. Christopher Roebuck

9.2

Found a decent one here...

Update... More than decent. This is an excellent Rioja. We are here in Cartagena, Colombia. Wine lists are very short. Everything is almost 4X USA retail. Even Argentinian and Chilean is way over priced. Whatever... I get it. But, tonight is a great example of where it pays to know or research a tad about wine (which is is about what I know).

Here at Sofitel's highly-rated restaurant, I almost settled for Marches de Caceres, Crianza for 225000 Col. Pesos ($78 USD)--this is plentiful and 13 bucks at home.

Then I see this bottle which I've never had for 270000 pesos ($93 USD). Looked up the reviews (cheated a little there) and much better-- and it carries an average US price of $35. So went with it... Surprisingly, he brings out a 2008, no one orders it I guess. Dynamite bottle.

PS For all of the ladies worried about my analytical table manners.... I decided this all in 35 seconds. I'm a statistician. My wife only knew the wine was awesome.

92+ points — 8 years ago

Paul J

9.5

PnP! Smells like a classic Napa Wine Cave! Dust, smoke, and oak on the nose. Hits the palate like velvet and tastes like candy! That's all you need to know, trust me! I love Neal!!!!! You can't beat this wine from whatever metric you want to use! — 8 years ago

with Brooke

John Bratincevic

9.0

NOSE: blackberry and blueberry - juicy and fresh. Mild baking spice. Smells simple but inviting.

TASTE: quite pleasant. Soft (but not too soft - enough tannin and heft and nice acidity to balance), fruity (dark berries as the nose). Finishes with cherry and a little woody tannin, but still silky, Perfect example of simple, approachable wine done very well - no off tastes whatever. This is enjoyable and a good deal for the $13 I paid, in my opinion. 90. — 4 years ago

Somm 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! 🎊🎆🎈🍷🍾🥂 — 6 years ago

with Christina and James

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. — 7 years ago

Robert Evans Jr

9.5

4 hour decant. Love whatever Les Behrens creates. — 7 years ago

with Nicole

Dennis Michael

9.3

Yes metal, iron whatever. Better with steak, needs to breathe. Good. Worth $30? Idk. — 8 years ago

Adam Knoerzer

8.9

This is one dank-ass wine of black cherries and tons of wet leaf/forest floor/whatever yinz want to call it. Like a Pinot in the mud. — 8 years ago

Patricia Schnitzer

8.9

December 22, 2017
Montsant blend. 60% Grenache, 35% Carignan, 2% merlot, 2% Syrah, and1% Ull de Llebre (whatever that is!). Medium to full bodied. Cherry and earth. Nice balanced Grenache blend. At this price a great everyday wine. — 9 years ago