Scott@Mister A’s-San Diego

9.5

2009 vintage. Golden color. Heavy body (still!!). Unctuous with a corresponding amount of acidity to keep the proceedings in check for the next decade. This ain’t going nowhere. About as far from my “jam” as is possible but still other-worldly. 5.1.24. — 7 months ago

Jay Kline

9.1

This was presented to me at Tasting Group; double-blind. The wine appears a bright straw, nearing light golden color with a silvery, watery rim; medium+ viscosity. No signs of gas. On the nose, it reminds me of the lime tree we used to have in our backyard in Southern California. There’s also some lemon verbena, citrus blossom, and minerals…though hard to pinpoint what kind. On the palate, more of the same with lemon/lime citrus and minerals which are more chalky now. Acid is medium++. Long finish. I thought this leaned more towards its structure so I was in the Old World. Possible varieties being Riesling, Sauvignon Blanc, Chenin Blanc and Chardonnay with possibly places of origin being Germany or France. I was leaning towards Rielsing but then I smelled my empty glass and there it was, the slightest touch of French oak. So I called 2018 Chablis 1er Cru, “Vaillons”. I’m not beating myself up too much for missing the vineyard 😜 — 3 years ago

Nate Miles

9.8

Love this wine. Would have a keg on tap, if possible. Perfect combo of lightness supported with a solid skeleton and sinewy muscle. Dusty red fruits with a bit of grip. Pleasing in the most positive meaning of the word. — 5 years ago

romo

9.5

En Magnum. A rare treat. Ethereal body and elevated mid-palate. Feminine, if that’s possible. Wow. — 7 months ago

John Van Trijp

10

Is 101/100 also possible? — 2 years ago

Willie Carter

9.0

I love these wines that are most definitely not playing to the masses. Medium garnet with a wide brim. The nose is highly attractive fresh out of the gate. A ridiculous amount of fruit here with blackberries, black cherries, and strawberries. Eucalyptus and smoke. Herbs and spice. Beautiful earth and foresty goodness with the suggestion of funk. Terrific aromas.

COS uses clay amphorae for storage and biodynamic viticulture to produce wines as naturally as possible. 60% Nero d’Avola, 40% Frappato di Vittoria. This is all about the terroir, it’s a glorious wine that truly speaks of a place and is driven by that. The acid is nice and vibrant and the tannins round. Plenty more fruit to be found on the palate with red and black fruits. More dusty earth, leather, and stones. A long finish that leaves you wanting more. And my friends, you do want more. — 3 years ago

romo

9.3

Is it possible to have too much of a good thing? Watermelon tomato dried leaves and quince — 8 months ago

Ian Hamel

9.3

2022/10. If it’s even possible, my appreciation for Produttori grows every year. This is a lovely, textbook traditional Barbaresco with a extra layer of lush fruit. Considering how prices are going in the Langhe, this is a treasure. — 2 years ago

Ely Cohn

9.0

The wines of Domaine du Possible are soft like mink fur. Tout Bu is 70% Grenache with 30% Mourvèdre. Blueberries, raspberries, dried strawberry, perfumed volatile acid as resin or peppermint. All wrapped in a pillow case. — 4 years ago

Rich Mueller

9.2

So the 2010 is one of four vintages with the Seleccion Especial denotations. That means it’s supposed to be incredible. 2001 Vina Ardanza was got me started with wine (that was also an SE year). Not sure this approaches that just yet but it’s very solid. It’s possible this needs two or three years in the bottle to settle in. Right now it’s a bit watery but all the pieces are there. Drink 2021-2024 — 5 years ago