Mark S.

9.3

Deep cherry red with orange edge. Complexity leather nutmeg. Quite deep,
Elegant. carbon, licorice dry herb. dead leaves. Fruitiness M Sweetness M Acidity M Tannin M Smooth M Body M+ Finish M+ 14.5% Stag’s leap wine sellers Fay 07 @46000, AD, 251210 — 7 months ago

ESF

9.2

Carbon copy of last note — 4 years ago

ESF

9.3

Carbon copy of last note 5.5 yrs ago - this wine is in Suspended Animation — 5 years ago

Matthew McKittrick

8.9

Strawberry and pear on the nose gives way to a robust honey flavor that could be confused for a mead. Surprisingly the flavor improved with carbon dioxide off-gassing. — 5 years ago

Romain Fitoussi

8.9

2nd bottle and still so much pleasure. The well-worked Tannat grape brings notes of black plums; a mineral touch reminiscent of carbon or chemical smoke (not unpleasant), completed with a gourmet chocolate side, and notes reminiscent of pine or cedar sap or eucalyptus. The palate is supple and round with a lot of volume. The wine can still age for several years if we judge by the aromatic density. The tertiary woody touches are well melted, this is a good beefy and greedy bottle which will go as well with a chocolate desert as with a duck breast. Sweet and sour cooking will also go very well.

2eme bouteille et toujours autant de plaisir. Le cépage Tannat délivre des notes originales de prunes noires; une touche minérale rappelant le carbone, la fumée chimique (pas désagréable), complété d’un côté chocolaté gourmand, et des notes évoquant la sève de pin ou cèdre ou l’eucalyptus. La bouche est souple et ronde avec beaucoup de volume. Le vin pourra encore vieillir plusieurs années si on en juge par la densité aromatique. Les touches tertiaires boisées sont bien fondues. Un vin costaud et gourmand, qui ira aussi bien sur un désert chocolaté qu’un magret de canard. la cuisine sucrée/salée ou aigre doux ira très bien également. — 6 years ago

Friday Hill

10

Gamay is the grape, Beaujolais region.

Beaujolais regions does carbonic maceration- whole grapes and don’t crush. Put them in a container and pump full of carbon rich environment, almost 100% of fermentation happens inside the grape vs. exterior. Less tannic.

High acid and big fruit. Can be chilled. Don’t age. — 7 years ago

Amy Huson

9.2

Intense aroma, almost stings my nose! Aromas and flavors of charcoal, prune, lead, carbon paper, smoke, vanilla, and leather. Acid is med + still for this vintage, which is 10 years old right now. Tannins are suave yet the texture still has a nice hold. Pairing well with sheep’s milk cheese and wild hare paté! — 8 years ago

Severn G

9.3

1990 | Pinot Noir
Manière-Noirot; Les Boudots 1er Cru
Burgundy; Côte de Nuits, Nuits-Saint-Georges, France
(92-94; Drink 2023-2030+)

Decanted 2H at time of notes, likely 4-6H appreciated.

Ripe red raspberry, wet carbon steel, damp chalk, chilled black cherry, charred grape vines; Dried cherry, dried blackberry, dried garden soil, medium tannins, impressive level of acidity. A standard showing for aged 1990 Burgundy, strong with many years ahead. Will 1990 or 1999 live longer? Time will tell...

Paired to Filipino Chicken Adobo in Coconut Broth, wonderful! — 3 years ago

Jan de Weerd

9.2

Had everything that characterizes the left bank of Bordeaux. Dark, leathery fruit, staying narrow on the palet but revealing layers as it travels from the front of the mouth towards finally settling in the back of your throat. Earthy undernotes characterized with hints of minerals and carbon. Saint Estephe is known for slightly dryer heavier tannins in their blends. Very present here but well rounded. — 4 years ago

with Tammy

ESF

9.6

Didn’t realize I opened one of these recently - stunning! Carbon copy of last note — 5 years ago

Jason Guyett

9.5

VOGA Italia Moscato. “During fermentation, the carbon dioxide is retained giving the wine a ‘frizzante’ character.” This is what gives this wine it’s uniqueness. It’s not sparkling, yet has that slight fizz which when mixed with the sweet moscato grape, is sweet and refreshing. The cherry on top for this wine is the different style of twist off top which I think is cool and different from “normal” screw caps.
As for the actual taste and aroma, it’s sweet and refreshing on the nose, and the taste is the embodiment of “fresh sweet grapes” as advertised.
On the contrary, I would steer clear of this wine if you enjoy your wine less sweet, as it’s definitely a sugary patio wine. — 6 years ago

David Kline

9.0

Espresso black with mocha toppings. Unctuous pointillism of zygote fossilization. Carbon paper, licorice, treacle, Turkish coffee, toffee, and a sapling-meets-whiskey, cinnamon, gingerbread, dried fig, and sarsaparilla scented number. (My wife thinks this tastes of cough syrup, but it is just whiskey centric) big, charred whiskey entry with dark caramel and Christmas pudding, that turns to burnt fructose. Awesome depth and breadth! .
.
.
#beer #bier #birra #biere #cerveza #cerveja #stout #barrelagedbeer #barrelagedstout #oakaged #oakagedstout #imperialstout #oskarblues #oskarbluesbrewing #tenfidy #stovepipetenfidy #oskarbluestenfidy #bourbonbarrelaged #cobeer #coloradobeer — 6 years ago

with Courtney

David Kline

9.2

A smattering of tan spots, like Queen Anne’s lace, appear, then slip into the murk. An alar Geist remains, like a smeared mirror. Dried cherries and black currants with ripe huckleberry, dried fig,
cherry tobacco and a touch of licorice, coffee and peeled poppy. Bitter chocolate and dried bing cherries tear an astral hole of arabic in the thick spring veil of dried violets and cloves with a decidedly burnt edge to the currant. Valerian tendencies abound. Dark ghosts that scribble runes through carbon paper. — 7 years ago

Scott E. Becker

9.1

[Tasted on October 1, 2022 at Home, and again on November 1, 2025 at Noko in Nashville with Joel and Linda]

Purchased during September 2022 visit to the winery. Wine is produced from Estate Carneros fruit. Dried cherry, raspberry and red plum fruit, with cinnamon spice, carbon, minerality and an effervescent note. Spice and fruit driven with nice backbone of acidity. — 4 years ago

Max Conrad

9.0

Didn't know what to expect from this - it has surprisingly lightweight glass bottle - low carbon 💚. Lovely, typical sour cherry aromas and leather verging on sweaty saddle aromas (not in a bad way IMO). Peppery cherry flavours and satisfying, robust, dry tannic finish — 4 years ago

Anthony Kluska

9.1

Grippy tannins dark fruit inky carbon minerals — 5 years ago

jason carey DipWSET

9.2

This is the elegant side of Sangiovese. Light in color, packed with beautifully pure red fruits. It's incomprehensible how a 13 dollar wine can be this good.
Amazing and surprising paring with Al Carbon tacos and Pollo Mole. — 5 years ago

with Cynthia

Scott Rowe

9.1

Did you know Cullen are a carbon negative company? thanks to their forward thinking and awareness. Over 20 years of biodynamic practices.
The earth is a better place with help from these guys. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Champagne is for celebrating, not that I need a celebratory reason to open a bottle as I am hooked on champagne. 💉

However, after installing 27 solar panels and waiting an additional seven weeks for my Tesla, I/we have almost erased our carbon footprint. Finally picked it up today. I believe we all need to do our part to save the glorious vines that bring so much happiness to our lives. 🍷🥂👍

As for the Baron Fuentes, the is a very good Champange and is perhaps the best QPR out of Champagne at $24.99.

Bright lemon, lime, grapefruit w/ sugar, bruised red apple & pear, touch of ginger & cider, bread dough, baguette crust, sea spray, white spice with some palate heat, sea fossils, grey volcanic minerals, spring flowers, lilacs and yellow lilies. The acidity is bright, crisp and lively. The finish is smartly polished, well balanced and persistent for minutes.

Whoo hoo! So close to carbon free! 🍾🥂 — 7 years ago

David Kline

9.4

Raspberry, dried blackberry and cedar form a distinct potpourri when considered with the dried rose petal and orange bitters. There is a fleeting fruitiness that approaches strawberries dropped into a coniferous fire. Lovely, if firm tannins support a whale of a wine. Amazing depth with Roobios tea leafs, tobacco, graphite, bay leaf, bing cherry, dried black cherry and black currants on carbon paper and campfire ash, driven deep into a charred wormwood and dusty schist. This is an incredible Nebbiolo that over-delivers in every sense! #piedmontesewines #nebbiolo #nebbiololover #nebbiololife #nebbiolodalba #alba #Demarie #piedmont #babybarolo #italianred #Italianwine — 9 years ago

with Courtney