K Brooks

8.9

Quite nice with Pat’s grilled steak ($23) — 5 months ago

Aaron Tan

9.0

Lamy’s En Remilly is usually a wine I hold in higher regard, but this bottle was knocked back by a touch of… dare I say… premature oxidation. With Diam 30 and a thick white wax cap (plus a great track record), you can be sure this was again a function of bad cold chain in Malaysia. Sigh. Having said that, it was still a decent showing - loved the mineral saturation the wine displayed from start to finish. The nose was rich and still detailed with aromas of popcorn, wheat grain, iodine, pear, unripe pineapple, lanolin, and a tinge of mint as well as the dreaded oxidative musk. The palate was dense, saline, expectedly taut, and had a lovely texture that seemingly enveloped the tongue. The oxidative honey note was rather distracting in the finish, but a chill did help mask it. Actually superb with confited ocean trout, but I can’t help but feel robbed of the full enjoyment of this wine. — 3 years ago

Rob N

9.5

I really enjoyed this wine; 30 minutes in a decanter did a remarkable job mellowing the tannins. Otherwise, an excellent, classic, but tannic Napa cab. — 3 years ago

Leo Gentile

9.4

Dang nice wine. Subdued on the nose. Pretty garnet color. Incredible full mouthfeel with loam leather a hint of raspberry but more like boysenberry or black raspberry. My vote is drink now or soon. Pairing with Copper River salmon wild rice and crispy salad. — 5 months ago

Victoria Fierko

8.9

Smooth red blend with a cherry sour after taste — 3 years ago

Oliver N

9.2

tart red and black cherries, pomegranate, candied raspberry, anise, barnyard funk, black pepper, cardamom, baking spice — 3 years ago

Severn Goodwin

9.5

Nose has ripe plum, mashed blackberries, dark chocolate powder, strawberry jam on leather, molasses, molasses cookies, wet soil, nutmeg and vanilla bean.

Palate has blackberry compote, black cherry reduction, partially dried plum, wet baking spice, wet+dry leather, dark chocolate shavings, (light) oak/vanilla influence remains. Extended finish, really starting to pick up incredibly at 3-4H in the decanter.

Paired with Allen Bros. ribcap (USDA Prime version) tonight, unfortunately our grill has a 4ft. snow drift in front presently so the best I can muster was a super hot cast iron pan from the oven, then onto stove with lots of butter and in 7m total we had beef to die for...Which I had some competition for dining this evening.

This bottle was a very generous gift from my West Coast brother @David T from earlier in the year. My work travel schedule was hectic and never found a good time to settle in on a weekend with the wine or pairing, until now. (I've lost track of the amount of COVID tests I've done in the past 5M, but all have been negative 🙏 to date.) A fabulous gift to enjoy now that I'm hopefully relaxing for the next 2w...
Happy Holidays to everyone.🎄 — 4 years ago

Jay Kline

9.2

Popped and poured; enjoyed over the course of an hour. Although this is Godello from Bierzo, this was meant to be a fun counter example to Sketch which is arguably a bit unique when it comes to Raul Pérez’s typical style. The 2020 “La Claudina” pours a deeper straw color with notes of lemons, grapefruit, Brazil nuts, hazel nuts (yeah, it’s definitely more in the oxidative style) and minerals. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is long and saline with a slightly sherried, creamy texture. Charming stuff and definitely something I would like to track over time. Enjoy now through 2035. — 6 months ago

Ron R

9.5

Back on track.
Paid $40 in NYC, and it’s worth every cent. Simple white wine stems cos we enjoy using them. Honeysuckle and citrus fruits on the nose and palate. Glorious way to mark the weekend with wifey. — 3 years ago

with Anne-marie

Jim McCusker

9.4

John Alban’s flagship wine in my opinion, the 2009 Seymour’s is on a much faster evolutionary track than is typical of this cuvee. Usually with the Seymour’s you can expect it to start getting approachable around 8-10 years out, but this one is clearly in the middle-late part of its life. Still has a lot of development ahead of it, but much of the tannic backbone has faded away, so the wine is drinking well immediately upon opening. The nose is more on the elegant side for a Seymour’s that’s this young. Definitely evolved in the glass over the course of an hour or two, and was beautifully balanced throughout. Still, if you have this vintage I’d be careful about forgetting about it on a time scale you typically would for Seymour’s. Enjoy it now or over the next few years. — 4 years ago

with Vanessa