Jae Cho

9.2

First time tasting the ‘19 vintage, and the Produttori edged out one of my fave under the radar barolistas this early on. Maybe because it released sooner? Both red fruited with sour cherries and elegant tamed tannin/acid, but the Produttori had another gear of sweet incense and hard candy. The vintage does remind me of a more approachable’13 from a tannin perspective. — a month ago

Rob Mullen

9.4

Wasn’t expecting this to hold up to the amazingly rich tonkatsu at Butagumi. But, really hit the mark, especially with a bite of cabbage — a year ago

Ely Cohn

9.0

What do we get in Liason that we give up in Basis. How big's the gap? The answer is not huge for personality, a little for complexity, and substantially for cohesiveness.

Basis pours darker wtih a condensed core. Leans heavier on fruit than minerals, more direct, head on. Leaps at you with a teabag of bright red cherries, burnt sugar, wooly musk. The mouth is unpolished but it works, a rawness and some crunch. Sour cherries, macerated yogurt cup strawberries, dried orange peel.

Liason is elegant, Basis is fresh. — a year ago

Taylor Ray

9.6

Maui Mischa — 4 months ago

Jan A

9.2

Like the sour mouth watering effect of the wine on the palate. Already my last bottle of the case but this still has years of runway ahead. — 5 months ago

Seth Masterson

9.5

BFM = Brasserie Franches Montagne. This is the Flanders Red Ale. A sour ale.

Possibly the best beer I have ever had?
The nose is dried red apple + dried guava +
Tart fruit on the tongue with a finish of sweet malt and tart cherry juice.
A wonderful acid finish that to me is reminiscent of what you might find in a — 7 months ago

Brandon T

9.5

A favorite - buy ‘em all when I can find ‘em. — 2 years ago

Jay Kline

9.1

Popped and poured; enjoyed over the course of three days. Best on Day 3. The 2011 “Bosconia” pours a ruby color with a transparent core; medium viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of sour cherry, dill, leather, dried earth and gentle warm spices. On the palate, the wine is dry with medium+ tannins and medium++ acid. Confirming the notes from the nose. The finish is long, elegant and leans towards the bitter side of the spectrum. Good on its own but I think these really excel with food. I’ve probably covered this before in previous TN’s but the wines of LdH might not be for everyone but I find them to be truly special and while there tends to be quite a bit of variation, they are always full of soul. Drink now with patience and through 2036. — 5 months ago

GV

9.4

One of the nicest chocolate stouts I have had. A great brew from those traditional and skilled chaps at Samuel Smiths. — 6 months ago

Jim Wagonfeld

9.3

Consumed over 3 days. Nose of strawberry. Dark garnet in color. By day three the initial tight, dense palate has added sour cherry, plum currents and a deep array of leather, tobacco, loam, coffee endingwith thyme and violets. This earthy wine needs 3-5 more years or a long decant. Typical Sangiovese/CCR at a very high level. — a year ago

with Judy