Jay Kline

9.1

Opened 24 hours prior and decanted for sediment before returning to the bottle; enjoyed over the course of two days. The 1981 pours a deep garnet color with a near opaque core; medium viscosity with moderate staining of the tears. On the nose, the wine is vinous with notes of tart brambles and plums, green bell pepper, tobacco, leather, all of the decomposing earth and soft baking spices. On the palate, the wine is dry with medium, mostly integrated tannins with medium+ acid, borderline high. Confirming the notes from the nose. The finish is medium. Overall, a wine that is a reflection upon the vintage and at 43 years of age, that’s a big compliment. The 1981 is very much alive and will likely live for a very long time. However, it is backward, rustic, and somewhat tough to love unless you’re an old-school masochist. But I’m guilty and this wine is charming despite all of its green character. Drink now and over the next 30 years probably. — 4 months ago

Nick Arensdorf

9.4

Bold leather and sweet vanilla oak with titch of anise bouquet, cooked black cherries and berry reduction aroma, borderline smoky with suggestion of dried thyme/basil; earthy richness; semi dry, super smooth tannin, and mild acidity. Garnet color. Yum! — 4 years ago

Martin Sher

9.1

Viscous even borderline oily. Could have used a bit more acidic zing with all the amazing seafood tonight, but it was versatile enough. Restaurant Fiskekrogen. Amazing fish if you find yourself in Gothenburg Sweden. — 6 years ago

Gilbert Van Hassel

8.9

The wine is old and borderline maderized. Unfortunately just got a case of this. — 10 months ago

David Rein

9.3

An elegant wine that is very enjoyable and special but not quite elite. I’d actually give it a 9.35 as its borderline 9.4. Easily the heaviest Bottle of wine I’ve ever seen- which I personally think means quality. A friend brought it to dinner and it was the best of the night but can’t say It is worth the price tag if I had to purchase. Not a white but easily Complimented my sea bass and mussel meal perfectly. — 3 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

8.9

Borderline 9.0 it is very good but not outstanding. Definitely better on the palate than on the nose. On the palate it has a lovely sweet spice finish with hints of cedar, sage and clove. #pinotnoir #newzealand — 5 years ago

Jess

8.9

Pale lemon color.
Aromas of citrus,
Dry. Flavors of citrus, kiwi, mineral, borderline herbal. Notes are very green.

Intensity: 4/5
Complexity: 1/5
Balance: 4/5
Finish: 4/5 — a year ago

Alvin Tan

9.9

Don’t have much experience with Brett but maybe that’s the stuff I didn’t like about this wine in the first few days. When that blew off this wine had herbaceous notes and was borderline savory for me. Don’t have a great reference point for such a wine but hopefully I get more opportunities to taste more of this in the future. — 2 years ago

Martin Sher

9.1

Almost amaro-like aromatics - gentian, Chinese 5 spice. Just peeking at maturity. Like Meletti. Which I love. But borderline overwhelming. Fascinating gamay. — 4 years ago

Shay A

9.2

Trying this next to the ‘11 Marcassin was quite interesting. This was borderline reductive in profile. More Chablis like than typical Cali chard. At 9yrs though, the bright fruit has darkened a bit...golden pear, kumquat, sea spray aromatics. Tart on the palate with oyster shell and bruised Granny Smith apple. — 5 years ago

with joe, Benjamin and 1 other