Joan Ziegler

9.2

Amazing & so smooth. Aged beautifully! Another great Saturday night in Palo Alto — 3 years ago

Amy Hill

8.9

Love this Cabernet! Deep rich color. Aged in oak for 24 months. Full bodied. Very earthy with a hint of spice. — 4 years ago

Steven Lee

9.1

First red after lockdown in a greek restaurant with the boys. When opened up there is no smell when sniffed. Overall not very complex and not much fruit. Maybe overshadowed by the graveyard 2000. — 6 years ago

Kumail Colombowala

9.3

This makes Cab Franc come alive. The earth doesn’t drag you to graveyard, you sort of swoop in for a whiff and then take off on a magic carpet of dark berry, acid, carbonation. Perky, balanced fruit and flower, good maceration, light carbonation. Nose can be a little startling. — 7 years ago

Clarke Gasper

9.5

In a word, delicious! Silky smooth tannins with notes of cherry, acai, milk chocolate, dried cranberry, baking spices, and eucalyptus. Paired with lamb but the wine definitely holds its own #auction — 9 years ago

with Matthew

Levy Rivera

9.0

Nice bottle of wine!! Hints of bbq smell :)
Strong pepper in back of pallet
Black berry hints along with plum
Perfect with pizza or steak — 10 years ago

Levy Rivera

10

Amazing Wine bold wine
Nice flavor spice on the pallet notes of cherries and chocolate Yum — 10 years ago

Nniccolò Contenta

9.0

Super cool , graveyard , smoke cherry tobacco — 11 years ago

David Kline

9.2

Apple cider amber with thick day-fog top layer that reduces to snow crystal tam. Mutant duck pond straggling lacing soon becomes window sill insect anatomy graveyard. German beer nose with tinges of orange rinds dried and fresh. Yeasty-haziness gives it green plantain and lightest spearmint marshmallow and artichoke. Damn tasty though, despite its jumble of signals. Jamaican coco bread, rosemary bits, polenta, beer-bitterness that the style usually glosses gives it a nice perspective lemon peel and lime, candied ginger and grapefruit; all low-keyed and harmonious. Lemon bread with poppy. Tasty yeasty baby beastie.


#sixpoint #sixpountstooper #stooper #hazyipa #hazy #ipa #nybeer #brooklynbeer #beerisculture #stoopbeer #citrahops #galaxyhops #hops — 3 years ago

with Courtney

John Willison

9.2

Blackberry, licorice, black tea, drying tannins. — 5 years ago

Monique Starkey

9.4

Best when first opened. Doesn’t need to breathe — 7 years ago

Chris England

9.3

👻🎃🧙‍♀️🕷 Happy Halloween 🕷🧙‍♀️🎃👻

Having loved the 2011 VIK (reviewed here https://instagram.com/p/Be7X7M-niJw/) I was keen to try this £50 bottle made of grapes that didn’t make it to the VIK main wine ... oh & yes the bottle art was quite appealing to so I thought a good one to pop on Halloween 😁 La Piu Belle the goddess of Millahue 🇨🇱

📍 Vik La Piu Belle 2011 😈

🏵 A spooktacular 👻 93 points

🍇 51% Cabernet Sauvignon, 34% Carmenère, 8% Cabernet Franc, 6% Merlot, 1% Syrah & no vampire blood 🧛‍♂️

🍷 Opaque blackened bloody spooky ruby

👃 Smoked oaky fog across a graveyard of murdered blackcurrant & blackberry w/ cracked mineral gravestone, herby evil weeds, erry cocoa dust & a raisin port twang for the ferryman

👄 Med body of creamy blackcurrant vampire blood w/ cocoa, red tortured cherry, squished raspberry, raisin the dead & mineral tomb stone 💀

🎯 Long nightmare of lingering blackcurrant in deadly chocolate w/ a dry 6ft underground mineral stabbing

👍 Thanks @slurpleamington for supplying this lovely bottle 👻 Boo!
— 8 years ago

Sasha Agapov

9.2

1978 Domaine Bouchard Volnay-Champans. This was an escape maneuver — wasn't planning on opening this, but we ran out of food way too fast to stop tasting wine, plus me and my girlfriend are marathon drinkers. At first it smelled bloody awesome, but showed signs of exhaustion and graveyard motives. Gave up on it and left the bottle to slow-ox for 3 hours and by the time we were fed up with Roumier and Dujac, Bouchard delivered a classic aged Burgundy story — dried plum, ripe cherry, red flowers, bits of mushrooms and just a touch of those tired (and surprisingly green-ish) aromas that made me upset at the start of the dinner. To great surprise, textbook iron Volnay notes were very much present and held everything together. I didn't have much hopes for this bottle, but the wine was singing, although quite obviously on its decline. Also, fantastic value, since I got it for about $120, which was very suspicious, given the great vintage (although lesser producer).
Paired with foie gras pate toast with yuzu jam (holy shit, that jam is insanely good, get it and love it). — 10 years ago

Jess

9.0

Colio Estate Winery Reserve Chardonnay 2020
Niagara Lakeshore VQA

Pale lemon color.
Aromas of toast, green bell pepper, citrus.
Dry. Flavors of green veggie and fruits, snap peas, lemon, mineral, hint of toast. Very interesting notes.

Complexity: 3/5
Intensity: 4/5
Balance: 5/5
Finish: 4/5 — 3 years ago

Daniel Bloom

9.2

N: Still like visiting an old boat graveyard. As we move further from the saca date, June/‘16, the nose is more muted. Almost meaty, With those great notes of flor wafting through. Caramel, but less flashy, nuts, almonds, hazelnuts.
P:Still broad, saline and buttery, brown butter at times, oranges, spicy notes, dry brown sugar. Amazing acidity.
On a 90° day al fresco in Philly, very refreshing. I still marvel.
(One more left, I sense it’s day is due.) — 5 years ago

Bob McDonald

9.1

Dense Crimson in colour. The nose and palate on this full bodied red are more reminiscent of a South Australian Red than the medium bodied savoury style typical of the Hunter Valley. Just the faintest hint of HV sweat and earth. This showed rich ripe black currant with smooth tannins. It’s a pity there was a time when HV wines tried to mimic the SA styles which were more popular. This is an example of that. Quite a good wine but not true to its origins. Thankfully the main HV wineries have returned to their original style - think Mount Pleasant Maurice O’Shea, Brokenwood Graveyard and Tyrells Individual Paddocks. — 6 years ago

Scott jeffery

10

Vintage 2016 — 8 years ago

Bill Bender

9.2

An elegant wine that shows its class in a tough vintage. Dried flowers, sweet rich cassis, blacktop. The real star tonight was the venue. About 35 minutes out from my old country farm and located in Kinston, NC is The Chef and the Farmer by Vivian Howard. An amazing farm to table with flair creation in the food graveyard of Eastern NC. Extraordinary apps and entrees, fresh modern but comfortable environs and friendliness from everyone....and I'm confident they have the best wine list for 250 miles. A true destination dining experience. Thank you @DAG for the recommendation and intro. — 10 years ago

uznea bauer

8.9

green bell peppers, tomato vine, ripe peach, and rich mossy graveyard dirt.. velvet textured tannins, and a hint of violet. Varietally correct and lovely for South American cab franc — 11 years ago

Bob McDonald

9.3

When in Rome do as the Romans! This is a Kangaroo Island wine connected with the well credentialed Lake Breeze. Lovely peppery notes. Very good for a wine most of us have never heard of. 17+. — 11 years ago