Kashy Khaledi

9.5

Kashy had this 9 years ago

with Carlo

Kashy Khaledi

8.6

Villie-Morgon, 2013. Gamay with stuffing sans the grapey vibes. — 10 years ago

Kashy Khaledi

9.1

A just example of luscious valley floor fruit that's held its own after 20+ years with purity and poise after being made with the proper restraint. — 10 years ago

Kashy Khaledi

9.3

MJ #23 free throw line slam dunk competition style hang time finish. The 2010 is still very young with mouth drying tannins. Espresso/Dark Chocolatey flavored yet maintains acidity. Very curious about this guy in 25 years or so when it reaches its peak. — 10 years ago

Kashy Khaledi

9.4

A case of the minty, lemony goodness, that's a signature of the Ambonnbay; with a persistent finish, this laser focused Champagne could have used a few more years on the rack. This patron, however, couldn't keep his mittens off. — 10 years ago

Kashy Khaledi

9.4

Liquid silk massaging your tongue like Aeon Flux with ripe cherries and oh-so goodie goodness. — 10 years ago

Kashy Khaledi

7.8

A BIG swingin' dick Napa Valley Cab. Balanced but full blast on the flave-ometer. The black fruit/licorice stand out in a mouth-filling blunderbuss. Sniffin' a chantrelle shaped lacquer chair. Pair it with Kyuss and a big hunky carcass. — 10 years ago

Kashy Khaledi

9.7

A mouthful of vibrant acidity, peachy/stoney vibes and a finish that would make John Holmes cry. I guess that's what one would expect from 66 year old To Kalon vines. — 10 years ago

Kashy Khaledi

9.5

A tight as fuck 94 Oakville Cab registering at 13.5% alcohol. Still kicking and screaming 3 decades later. I wish I would have tried this on release but my teenage Mickey's swillin' self wouldn't have known the difference. Youth is wasted on youth. — 10 years ago

Kashy Khaledi

9.5

A great example of the new world adoption of alt Italian white varietals can be found in Massican's "Annia" - an assemblage of Tocai Fruilano, Ribolla Gialla + Chardonnay. Granny Smith apples, honey, lemon custard and stone fruit, intense in flavor and elegant in the finish. — 10 years ago