Pierre-Alain Chenour

8.9

A bit too young. The 2019bis perfect — 6 days ago

Pooneet K

9.0

Very different St Joseph. Tons of brambly dark fruit. Nice acid and tension on the finish. But oddly lacking in tannin and structure. Savory and I appreciate the 13% abv but I think it’s missing a dimension given the price point. — 6 months ago

Paul St Clair

8.9

Blackberries and currents to spare with a mineral finish. Went very well with a steak seasoned with Adobo. And grilled zucchini from the garden — a year ago

Ray Vanderhoff

9.0

Interesting Rhône Valley Rose’ blend of Grenache (70%) and Carignan (30%). Dark pink/salmon color. Aromas and flavors of cranberry, pomegranate, watermelon and dark cherry. Slight hint of citrus. A bit of a tart (but in a pleasant way) yet fruit forward finish. Bright and crisp acidity. Rustic, expressive and hearty. Dry and refreshing. Thanks for the bottle, Kase! — 2 years ago

Joe Weinberger

9.2

Best aged bottle of this I’ve had yet. Really in a great spot. Last few bottles of Robinot in general have been disappointing, but I thoroughly enjoyed this. — 2 months ago

Al Doyle

9.3

Gorgeous as ever, at a dinner with the man himself at Brawn in London, all cuvées singing 🥳 — 7 months ago

Lyle Fass

Founder Fass Selections

9.5

So young and primary but shows the substance of 18. Nose is so mineral and deep with dark red cherry and mid season cherry and wonderful, expressive minerality. A deep earthy scent as well. Really wonderful depth on this. Palate is juicy and explosive with endless depth and super primary red and black cherry fruit. Super concentrated, structured with a huge, mineral and acid backbone: An epic Dominode. Wait a decade. At least.

Wow on day 2 this is so good. Smoothed out and full of fruit and silky yet substantial tannins. 9.4 to 9.5 overnight. I continue to strongly believe in the 18’s. They are modern day 93’s but better and more overall success across vignerons and appellations.
— a year ago

Brandon Boesch

9.3

I think there may be cab franc in this? Strawberries, roses, game, peppers and peppercorn, huge tannin, plums, more peppercorn, long lingering finish. Pretty great wine. I’m guessing better in a couple years. — 5 months ago

Jay Kline

9.5

First things first, the wines of Bel Air Marquis d’Aligre or “BAMA”, as they are affectionately known, are not for everyone. They are essentially relics of a bygone era, made by a man who has largely resisted change over the last 74 years. Yes, that’s right, Jean-Pierre has been making the wine at BAMA since 1950. While nearly everyone around him has adopted whatever technology or technique that is trending, Jean-Pierre has held fast to his tradition. Before I get into the tasting notes, it’s worth sharing that opening a bottle of BAMA is a wild trip. A spirit walk of sorts. There are periods when you think the wine is fading and then minutes later, it’s a whirling dervish. It transformed every 20 minutes so be ready for the ride of your life.

Popped and poured; consumed over two days. Remarkable throughout. In the glass, the wine is a deep garnet color moving towards a rust color rim; slightly hazy with a near opaque, translucent core. Medium viscosity with light staining of the tears and some signs of fine sediment. On the nose, the wine is vinous showing notes of desiccated cherries, currants, rhubarb, prunes, pomegranate, tobacco, cedar box, a well-conditioned horse saddle, an old library, espresso, roasted Brussels sprouts and damp earth. On the palate, the wine is dry with medium(+?) tannins and medium+ acid. Confirming the notes from the nose. The finish is seriously 5 minutes long; it’s got the elegance of Margaux with an unctuous texture. Truly remarkable. A veritable abyss of complexity. Drink now with patience but honestly, I’m not even sure a wine like this ever dies so I wouldn’t be concerned about holding these for another couple decades. Special thanks to @Lyle Fass for the assist. — a year ago

Scott@Mister A’s-San Diego

9.3

2017 vintage. In a state of transition. Tannins softening a little and a bit muddy right now. Still chock full of fruit with a splash of cinnamon. Last tasted approx two years ago and the tannins were rambunctious; let’s see where it is in another two years. — 2 years ago