Kade McCorvy

9.5

Acid: 3; Body: 5; Alc: 4; Tannin: 4; Sweet: 5; Black cherries and blackberries, chopped firewood, tobacco, toasted baking spices — a year ago

Scott@Mister A’s-San Diego

9.2

2018 vintage. Spicy and fleshy with both hands on the wheel for a concentrated finish. 7 whole barrels made so an entire 170-175 cases made. Composed of 100% Clone 114. Maybe that means something to the cork dorks, maybe not. Regardless-delicious. — 2 years ago

Stefan Dolhain

9.5

2014 vintage. As Sauternes suffers from a lethal combination of high production costs and low demand, it is about time we all start drinking more of it. The 2014 vintage combines a lot of botrytis with high acidity resulting in beautifully balanced wines that are very attractive young but should age beautifully for decades. Rabaud Promis has a long history (a lot of it in common with Sigalas Rabaud), but has been in the hands of the Dejean family for the last 4 generations. In early 2020 Jean Merlaut (Bordeaux négociant and owner of Gruaud Larose) took a majority share in Rabaud Promis, but Thomas Dejean remains the winemaker. And to judge from this terrific effort there is indeed no reason to change the winemaker. 80% Sémillon, 16% Sauvignon blanc and 4% Muscadelle. Brilliant golden yellow. Intoxicating complex perfume of fresh and dried fruits, flowers and subtle roasted flavours combined with an amazing lemony freshness. The mouth confirms this complexity with layers of concentrated fruit, balanced by crispy acidity and a knock-out brown sugar, lemon confit and noble rot "rôti" finish. It has amazing intensity while remaining light on its feet. Fabulous value at 28 euros! Abv. 12,6%. Note: these wines are much more versatile at the table than you think. While foie gras and blue cheese are classic combinations, I tried it today with veal, sautéed carrots and mushrooms and baked potatoes. Works really well. I invite you all to experiment with the culinary possibilities of these wines. — 4 years ago

Ellen Clifford

9.4

Palmer turned my head in general at a recent tasting—if you can get your hands on the 1996 vintage my gosh…but for exceptional Champagne at (if not everyday) more frequently do-able prices lean in. Toasty white bread with these citrus notes that…can I be honest? It reminds me when as a teen vegetarian in St Louis I’d do late night runs to Steak and Shake where my friends got burgers but I’d order toast and butter with a lime freeze. Those toasty but piquant and refreshing notes. Expect like that on a platter with even more nuance. Obvi it doesnt taste like that precisely but its toast and citrus vibes don’t let go and cream and apple butter are backup singers. Do drink Palmer. — a year ago

Donna Craig

9.0

Had ‘18 vintage on 4-22.
Slightly sweet, full mouth, well rounded… got at cab & co. great! — 3 years ago

Edmond Bordelon

9.5

A Thanksgiving miracle! Was so worried that this bottle corked by the staining on the cork, but is all ended well! The fruit is barely there on this bottle from my favorite vineyard (Volcanic Hill) from Diamond Creek. Still an immense presence and complexity after decanting for 4 hours. Time had made this bottle a little more delicate than the others, but unmistakable Diamond Creek. Glasses were raised to Al and Boots as the vineyard has now been bought by Roederer. I believe it is in food hands. — 4 years ago

with Katherine and Lauren

Jess

9.3

Pale lemon color.
Aromas of lemon custard (yum!).
Dry. Flavors of lemon custard, hint of lime, background of minerality. Delicious! The lemon lingers longer than the creamy custard.

Intensity: 5/5
Complexity: 2/5
Balance: 5/5
Finish: 4/5 — a year ago

Jess

9.1

Pale ruby color.
Aromas of fresh ripe cherry, red delicious,
Dry. Flavors of fresh cherry, hint of spice, clove. Light tannins, bright acidity. Very fresh!

Complexity: 2/5
Intensity: 4/5
Balance: 4/5
Finish: 4/5 — 2 years ago

Ming L

9.2

With ripe candied black fruits, steeped tea, herbal spices, cured meat, dark chocolate, and forest floor, the nose seems to evolved a bit from a year ago. Not much has changed on the palate. Probably needs another 3-4 years to enter its prime drinking window, but irresistible now.
— 3 years ago

Bob McDonald

9.6

This was Cabernet No. 4 in the lineup of 9 tasted blind and my 3rd highest pointed wine of the 8 Cabernets. Dark red with ripe red and black fruits showing the warmth of the vintage Rich, succulent and delicious on the palate of profound intensity. Fluid persistent fine tannins. This will have a very long life. Next in 5 years if I can keep my hands off it. I have 4 left. Maybe one every 5 years for the next 20 years — 4 years ago