Rufus King

9.2

Rich but not too tannic or acidic Super Tuscan served with Frutti di Mare pasta at Gigi's in the South End, Boston — a month ago

Eleanor Levett-Millett

10

Perfect with tapas — 3 years ago

John Kuhn

8.9

This is a beautiful wine. Great color and nose. Fruit forward with great notes — 4 years ago

Clayton Haggarty

9.2

Bone dry with beautiful cherry and floral notes and a long finish. — 5 years ago

Devin Bostick

9.0

Acidic mushroom, slight hibiscus, boysenberry, acid and tannin and dances and falls with tannin a bit longer — 8 years ago

Roy Goble

9.0

Nice solid 2007 — 9 years ago

Tom Kobylarz

9.5

Terroir and map hunting as wine tasting sport! This is a beautiful Barolo and so well made and contained for such a warm year. Elegance and terroir prevail! As usual, producer trumps vintage status quo! #vajra — 10 years ago

Mario Apodaca

9.0

It's a bit sweet but has a nice flavor. Can definitely taste the fruitiness and is definitely different from other wines. It's nice to have when straying from the status quo. — 11 years ago

with Homer

Matthew Cohen

8.9

Adam Lee

N: cranberry y fruit.

P: cranber y fruit. Delicious.

$15 Jj know 2 tier — 8 months ago

Aaron Tan

9.3

If I were Nicolas, with my newfound cult status and without some of Burgundy’s more hallowed sites at hand, I’d be tempted to push my wines to all sorts of extremities. Perhaps extract a little more, or sprinkle a little more oak, or reduce yields radically in some way. The goal here would be to make it ‘loud’, that is to have enough volume to imprint my wines into the minds of drinkers who will likely ever taste them once per vintage (the wine in focus had just 866 bottles produced - talk about being a unicorn). Maybe I’d even go so far to challenge the status quo and make a Grand Cru-slaying Bourgogne!

I’m not saying Nicolas isn’t planning or already doing any of this, but drinking the 17’ Aloxe Corton certainly didn’t feel like it, and for that I loved it. There was a certain rawness to the wine which I adored. It felt like a wine he wanted to make - not one made for the collectors or critics, but one made for good times with his mates. It felt genuine.

On day one, the wine was such great fun. A tinge of reduction mingled with the aromatic galore of pitch-perfect whole cluster vinification, followed by pure, juicy red fruits wrapped in particularly fine, lacy texture. It was very ‘glou glou’ in short, and if not for an undeniable inner density that begged to be unpacked, it would not have seen the light of the second day. I’m glad it did though, because on day two it was a truly a wine to ponder. The whole vibe seemed to darken with a myriad of flavours - fresh flowers now melded in with smoky incense, red fruits with plums, and earthy notes and warm spices arised. The intensity too seemed seemed to have increased, yet the appearance of a new vein of minerality kept the wine so digestible. It was just such a pleasure to drink that by the end of it, I was left feeling a little sad that I do not have any bottles of this left in the cellar. Bravo, Nicolas! Don’t change. — 3 years ago

Paul Weil

9.0

Richard Bruno has again crafted a Pinot upon which even non-Pinot oenophiles, such as myself, may yet shower with praise. It has a lot of dark and inky body, which makes one wonder; in California, a wine can be labeled as varietal if it is at least 75% from that grape. It therefore begs the question for Mr. Bruno: what other grapes are in this blend? While it has the acidity of a typical PN, making it a great accompaniment to fish or Chinese food, it has a very solid tannic structure, as well as a much darker tint to the color than is normally seen in a typical dark pink PN. Mayhap some inky Bordeaux grape, such as Cabernet, Merlot, or even some Petit Verdot has entertainingly corrupted the PN Purists’ concept of a PN? This PN lacks the disgusting cigar flavor of the “pure” version, and presents dark cassis and dried currant fruit, with a chewy licorice tannic structure, and a unique gravelly mouthfeel to the finish. I love it when I find a beautiful PN that is certain to annoy the cognoscenti! Cheers and L’Chaim to all those who rebel against the status quo in any regional varietal! — 7 years ago

Yotam Sharon

Consulting Winemaker Gvaot, Miles, Alona; Blogger yotamsharon.com

8.9

Wild herbal nose, some whole bunch/carbonic/stemmy feel to it. Great fruit, balanced tannins and acidity, lots of fun. — 10 years ago

Ben Steinbock

8.9

Todd & jo brought from Schneiders-great value — 10 years ago

Jay Kline

9.1

The last bottle from my cellar. No formal notes. This has become more black fruited; structure remains status quo. Apropos, this remains an delicious wine that begs for food. The RTW series from CCC and Lodi continue to be one of the wines I look forward to most each year. Drink now and over through 2030. — 3 years ago

Lars Miller

9.3

Lovely nose of pepper and ash. Ashy pepper? Haha. Red licorice and horehound on the palate, super light, and dissipates from the back of the throat. Super yummy this! — 3 years ago

Karyn Fricke

8.9

Spicy blackberry aroma, fresh tang and cherry finish. Just a hint of tannins. — 4 years ago

Daniel P. Drake

9.4

It is Thursday night the eve before the start of another weekend. I have opened the 2018 Patricia Green Cellar Durant Vineyard Madrone Block Pinot Noir. This is a beautifully balanced pinot noir from the Dundee Hills of the Willamette Valley of Oregon.

The nose brings out notes of cherry, raspberry, floral notes, sassafras, vanilla, cola, clove and baking spices.

Onnthe palate there is cherry, raspberry, cranberry, spice, vanilla, herbs, hibiscus and forest floor.

This wine is a beautiful expression of Pinot Noir that is beautifully well balanced and is medium bodied with medium + acidity and medium fine tannins that lead into a medium to long red fruit finish. Here we are on the eve before the start of another weekend and we need to look within to see how we want to proceed in life? Do we want to try and make something out of our life and do right with our fellow man or proceed with the status quo and not make a mark on this world.i hope we all want to make a difference and try and lift one another up. Let try and support one another and see above the hate and discontent. Please be kind to one another and be healthy and safe so we can all make this a better place. Nostrovia! 🍷🍷🍷🍷 — 6 years ago

Jordi Pazo

9.3

Vila. Cata Amontillados. 69,50.
17.10.16 — 10 years ago

Jon Ebsworth

9.8

At Quo Vadis. — 10 years ago

Jaime Covey

9.1

Well balanced. Just amazing — 11 years ago