Jason

8.9

Wow - light and smooth. $15.95 — a year ago

Colin Cahoon

9.3

Fresh cherry, strawberry, and light vanilla on the nose. The palate features more ripe, fresh cherry and strawberry along with raspberry, strawberry jam, cinnamon, burnt sugar, and cedar with hints of sweet ripe orange and lemon. Low tannins, medium minus alcohol, and high acid. This vintage needs decanting to open up. — 3 years ago

with Susan

Brett Nelson

9.1

A little acidic/sour, not super crisp or dry but buttery. Hint of pineapple. We like it - it's flavourful. Good with pasta, cream sauces or thai but probably not lemon/sour dishes. — 4 years ago

Aaron Rankin

9.5

“Piss” yellow color. Faint bubbles of effervescence. Burnt salted caramel nose. Candied lemon/lime. Distinctly front- and mid-palette loaded. Lemon curd. Very long finish. Excellent freshness for a 10 year old. Quite good, though Aubert is comparable with half the age. — 4 years ago

John Bratincevic

9.1

NOSE:cassis, black cherry, leather, both baking spices and savoury herbs (like nutmeg and bay leaf). Plum and mulberry. Nutty vanilla. Smells like proper, grown-up wine - though not especially heavy.

TASTE: initially very good. Dry, bitter cassis, cherry, herbs, medium weight with nice velvety mouthfeel - but not a lot of the other fruit from the nose (more air improved). Tannins bring a long, dry, bitter finish - sticks on the tongue- burnt-plant. There’s a bitter herbaceousness that is almost like straight cassis berries (which I have in my backyard, so speaking from experience) - very elegant in its way. Went very well with steak and smoothed out with air, the dark fruit became more prominent...I think a long decant is in order. Many different impressions here … real stuff. 91-92. — 2 years ago

David T

Independent Sommelier/Wine Educator

9.3

One of our last Heitz Bella Oaks bottling’s.

Heitz no longer leases the vineyard. The fruit from the Bella Oaks Vineyard is now bottled by Quintessa at $200 a bottle when Heitz sold it at around $70 or less when they leased the terroir.

The better pair with the end cut of the Prime Rib with creamy, horse radish.

Floral, candied, spice driven fruit of; dark currants, blackberries, black raspberries, black plums with tough skins, plums, dark cherries and deep, juicy strawberries. Dark tarriness, steeped black tea, incense, burnt amber, clove, nutmeg, vanilla, dark chocolate bar, mocha powder, moist clay, dry, crushed rocks, dry, twig, eucalyptus, sage, bay leaf, dry top soil, tobacco, leather, cedar, grainy limestone with dark, red, purple, candied withering florals that dark & candied. The acidity is perfect. The structure, tension, balance and length still need 6–10 years. The finish is; rich, beauty, elegant that starts, fresh, juicy falling on to earth & spice that persist until you have something bigger.

Plated with very cheesy Au Gratins & caramelized carrots.

Still an adolescent with 15-20 years of good sipping ahead of it.

The most flavorful piece of beef I’ve ever had. Had more tender Wagyu Ribcaps, just not this much flavor.

Happy New Year! 🥳🎉🍷🎊

12.31.2020 — 4 years ago

David T

Independent Sommelier/Wine Educator

9.6

Every major holiday demands a celebratory wine. This Saturday Labor Day weekend, it’s a 1986 Leoville Las Cases.

The other weekend, we had Ribcap’s with a good Bordeaux & Napa Cabernet but, it was not what I was looking for with an Allen Brothers Ribcap. Allen Brothers steaks are the top 1% of beef in the country.

This 86 Leoville Las Cases started slow but, in short order excelled. The cork (not from my storage) made me hesitate to an extended decant. Even with the Durand corkscrew, it was a little tricky to remove the cork. However, the wine was still sound.

My favorite pairing is a Ribcap & an old Bordeaux. For me, no meal is slower or better. I grew up the youngest in a family of seven...raised by a single mother. My father passed away while I was four months conceived. So, we ate fast and fought for every scrap.

The nose reveals classic Bordeaux notes & style. Ripe, funky barnyard fruits of; cooked; blackberries, dark cherries, black raspberries, strawberries, black plum, dark cherries, slight dry cranberries, pomegranate, blueberries & rhubarb. Steeped tea, cola/red licorice, anise, golden brown to slightly burnt pie crust, dark, rich, turned earth, dry stones, limestone, cedar notes, old tobacco, underbrush, graphite, dry crushed rocks, dry top soil, bay leaf, hints of eucalyptus/mint, old, soft leather, touch of mushrooms, just a hint of band-aid/va, with bright, fresh & withering; dark, red, blue, purple flowers framed is soft violets.

The palate is; smooth, elegant, ripe and juicy. The 86 still shows some baby, slightly tarry & teethe tannins. The structure, tension, balance and length are incredible. This 86 has years of life ahead of it if you enjoy them at this age and older as I do. Ripe, funky barnyard fruits of; cooked; blackberries, dark cherries, black, strawberries, black plum, dark cherries, slight dry cranberries, pomegranate, blueberries, faint raspberries notes, & rhubarb. Steeped tea, cola/red licorice, anise, golden brown to slightly burnt pie crust, crispy toast, dark, rich, turned earth, dry river stones, charcoal w/ ash, limestone/sandstone, dry clay, cedar notes, old tobacco with ash, underbrush, graphite, dry crushed rocks, dry top soil, bay leaf, some vegetal characteristics, hints of eucalyptus/mint, old, soft leather, touch of mushrooms, used expresso grounds, dark chocolate, caramel, mocha powder, hints of band-aid/va, with bright, fresh & withering; dark, red, blue, purple flowers framed is soft violets. The acidity is a gentle rain shower and perfect. The long finish defines elegance, balance in fruit & earth, well knitted and goes on for several minutes in perfect harmony ending with dry earth & juiciness over the top.

What a treat it is to drink Bordeaux of this age & older. I love the style of 80’s Bordeaux and really appreciate the 12-13% ABV of that decade. Wish that never changed.

Not sure this makes it to 2060 but, there is still plenty of life in it. Don’t be afraid to decant it 1-2 hours without question on well stored bottles.

Photos of; Chateau Leoville Las Cases, old large wood vats, their archway you see as you enter the property from the D2 & staff working their Estate vines. — 4 years ago

Justin Bothur

9.7

Incredibly ready and seductive. The nose is vanilla, cherry compote, burnt orange, sandalwood, fresh leather, tea and bay leaves. Palate is fine and still has a little grip. Wonderful. — 3 years ago

Justin Bothur

9.1

Tart and vibrant red fruits with hints of large and burnt citrus like grapefruit and blood orange rind. Smoky and mineral. Herbal and green character as well, almost like the tomato/bay leaf character of Sangiovese. Very well balanced on palate. — 4 years ago

David T

Independent Sommelier/Wine Educator

9.2

I have said for many years, buy good Bordeaux second or other producers wines in great vintages. St. Emilion was very good in 2005, just not as good as Left Bank. Pavie’s other (or some would say a second wine-yet not technically true-more just another) wine.

Allen Brothers Ribeye. Not as good as their Ripcap but, none the less excellent.

I would have thought on another wine from Pavie would have been perfect at 13 years in bottle. It’s nice (good steak wine) but, still needs 5-8 yrs.

Out of the decanter & on the nose, beautifully ruby & floral fruits of; blackberries, black raspberries, dark cherries, black plums, raspberries & strawberries. Cinnamon stick, dark spice, dark, sweet tarriness, anise to black licorice, mid dark to dark cola, limestone minerals, dry crushed rocks, steeped fruit tea, soft herbaceousness-bay leaf with sage dominant, dry stone, forest floor, leather, dry tobacco, cedar to shoe leather, incense, burnt ambers, used, dark roast coffee grounds with candied florals that are fresh & withering; dark, red, purple& blue.

The palate is still big with tarry meaty tannins yet, round & juicy. Good first look but, better things in 5 plus years. The structure, tension is still grippy. The length & balance are rounding out of adolescence. Ruby, candied & floral fruits of; blackberries, black raspberries, dark cherries, black plums, raspberries & strawberries. Cinnamon stick, dark spice, clove, some nutmeg, vanillin, dark, sweet tarriness, anise to black licorice, mid dark to dark cola, limestone minerals, dry crushed rocks, steeped fruit tea, soft herbaceousness-bay leaf with sage dominant, dry stone, forest floor, dry top soil, dry, crushed rocks, used leather, dry tobacco, cedar to shoe leather, incense, burnt ambers, used, dark roast coffee grounds with candied florals that are fresh & withering; dark, red, purple& blue. The acidity is nicely round. The long; elegant, well balanced finish loads juicy fruits, sliding into earth and spice that persists endlessly. — 4 years ago

with Christina and James