Jay Kline

9.5

This was back when André Tchelistcheff was making wine for BV. In fact, it’s because of Tchelistcheff that the Georges de Latour Vineyard was bottled separately in the first place. Decanted prior to service; enjoyed over the course of several hours. This bottle of the 1970 pours a garnet color with significant rim variation; medium viscosity with light staining of the tears and signs of sediment. On the nose, the wine is developing with a mix of tart, ripe and dried mostly red fruits: red currants, lingonberries, Bing cherry, tobacco, Poblano pepper, old leather, dry gravelly earth, and warm spices. On the palate, the wine is dry with medium tannin (integrated) and medium+ acid. Confirming the notes from the nose. The finish is medium+. After enjoying the 1981 vintage a couple weeks ago, this is stunning leap in quality. The 1970 is evergreen and stole my heart. Drink now through 2040. — a day ago

Eric Grasser

9.2

Magnum from winery in early 00s. Perfect color and big, deep aromas of cassis, horsehair, menthol & sage and vanilla oak, A polished feel (new oak). Just smooth & effortless, hardly any tannin on the finish. No sediment! Shows liveliness of its younger years, big sweet fruit and slight alcohol (like old whiskey). Stunned it kept in perfect condition — 2 months ago

Michael Younkins

9.3

Lovely yellow, taste of citrus and green grass, very good finish. Dry with crisp, clean taste. — 3 months ago

Chris MacLean

9.0

Crisp but needs air to settle in — 21 days ago

with Sarah

Kapyrick Wine

9.0

v17. Very good! Soft, dusty, white pepper and tobacco nose. Fresh black currant and cassis fruit. Tight, chewy, black pepper, dried herb and leather finish. Nicely balanced. — 2 months ago

Jody Scharf

9.2

ratings were light in my humble opinion, rich dark berries, cocoa, light tannins. hmmmm yeah the light spice probably brought it down a tad. — 2 months ago

Pinotman /// Andreas

9.1

Deep dark cherry. Orange zest. Earthy and rustic. Classic. But the wine lacks anything special where i would say wow. Wine oxidizes within 2 hours so air does not make a difference. So I will drink these bottles up. Note these wines needed to be aged for 15 years to develop. — a month ago

Ed Chin

9.3

An abundance of red fruit and a slight noticeable hint of what I like to call funk. Most importantly balanced with bright acidity. — a month ago

AC Fiedler

9.5

With a boneless ribeye. — 2 months ago

Laura Serke

9.5

Went well with fondue. Sweet and balanced, crisp and clear like sipping on an apple. — 4 months ago