Roberto Carli

9.6

First thought is that I lack the vocabulary for this one, as alas, don’t get to try these legends too often. Nose leads with pure smoked meat, cherry-licorice liqueur (without the alcohol whiff) and something I can only call “magical spice concoction” Palate hits first the side with acid freshness (hello! Where did you come from?) then unwinds the long and complex licorice and boysenberry melange that is already approachable with with enough sandiness in the tannins to show higher promise in the future. Texture hits with smoky bacon fat and carried everything for 30 seconds plus — 5 months ago

Keith Crump

9.0

2002 not a sweet fruity concoction dusty briar but worthy — 3 years ago

Alder Yarrow

Wine Blogger Vinography

9.4

Some of my most favorite wines in the world. I discovered this bottle and a few others of its ilk recently lurking in the inventory of a local wine shop being sold for a song. I bought them all and opened the first one today. A bright Halloween orange in color this wine smells of orange peel, dark honey and exotic flowers. In the mouth, lightly sweet notes of orange blossom syrup, citrus peel, wet pavement and autumn leaves make for a gorgeous silky concoction. The acidity is filigreed and softening, but still very much a part of the wine. Exotic and alluring. A one-of-a-kind field blend of Riesling, Pinot Gris, Pinot Beurot, Muscat, and Pinot Noir. — 4 years ago

Seth Masterson

9.3

Such a damn fine example what Muscat de petit grains dried in the sun can be. Made into the sweet (but not too sweet), spicy aromatic concoction that can be found in many countries. Miel? Yes but I get a lot of dried apricot equally. The residual sugar is IMHO perfectly balanced by the remaining acids. One of the best examples of desert Muscat I've had anywhere. Good cold but maybe even better at cool room temp.

Cellarer, Barcelona — 7 months ago

Alder Yarrow

Wine Blogger Vinography

8.9

Continuing the theme of older Italian wines… I’ve had this Greco lying around for a while and tonight it seemed like something I should open with pesto pasta. After 15 years, this once steely lean wine has fattened into a wonderful saline butterscotch concoction with lemon rind. But there’s also still a fantastic petrichor quality to the wine that brings me back to the glass. — 3 years ago

Benno

9.1

Deep, opaque purple hue. A concentrated concoction of balsamic, chocolate, smoke and bitter black cherry. Perhaps a few more years will help it fan out and impart a more secondary element. — 4 years ago

Jody's Mostly Natty

9.0

Silky concoction of grapefruit, sour melon, spice and a bit of nice funk as it lingers. — 4 years ago

David Kline

9.4

Dark cat peers seductively through a glass dimly. Ribbons of African violet, blackberry under cocoa nib, nutmeg, dark smooth stone, suede, ripe, unbroken black cherry, dried currant, poppyseed. Strong taste of black currant, black olive, tart cherry, fig, raisin, dried cranberry, tabak, and graphite-peppercorn protruding from a blackberry and violet concoction. Elegant with sinew. Very alive, and a bit young after all that. Impressive depth.



#chateauduhartmilon #pauillac #grandcruclassé #domainesbaronsderothschildlafite #domainesbaronderothschild #misenbouteilleauchateau #leftbank #leftbankbordeaux #bordeaux — 3 years ago

Nervión

9.4

Vinho Verde...Iberian 2nd Division for Green Wine. Well, it’s a subtlety acidic and sweet concoction derived from something green...hence, what can go wrong? I can’t help but to rate this one high, as it was the great Gordon Gecko who once stated, “green is good”. — 4 years ago

Johnna Farnham

9.8

This wine is so sweet that I feel like I’m drinking a concoction of a bunch of juices. There is notes of cherry, blackberry, and raspberry. Although I didn’t pair this properly, it would pair well with BBQ, pasta dishes, and breaded cutlets. — 4 years ago