Joe DAscoli

9.2

Steak night. This wine had some good fruit and super grip to it. Very good but not amazing — 22 days ago

DANIEL SMITH

9.4

Juicy tasty tangy and just what I needed. Want to get this juice again. — 2 years ago

Nicolas Owens

9.6

Just sublime and jumping out the glass with leafpile, honeysuckle, and gym socks like only bourgognes can do. — 2 years ago

with Anne

Bob McDonald

9.3

See previous notes. My last bottle - purchased at the winery on Kangaroo Island. 100% Cabernet Franc. Herbs , Tea leaves, Charcoal, Black, fruits, a touch of caramel oak. Quite a full bodied opulent wine showing those black fruits. A product of the warm 2008 vintage in South Australia. A classy wine balancing the ripe fruit with the right amount of oak treatment. Very polished as you would expect from a $150 wine. Shows Jaques Lurton’s (Cheval Blanc) experience with the Cabernet Franc grape. — 2 years ago

Stefan Dolhain

9.6

2018 vintage. Cabernet Sauvignon ( 60%), Merlot (32%) and Cabernet Franc. This estate has been making very good wines for a long time, but if this 2018 is an indication they are upping their game in recent vintages. This is a spectacular effort with black and red fruits , roses, coffee and cedar wood jumping out of the glass. It has a powerful round mouthfeel with thick layers of fruit, while maintaining elegance with an impeccable balancing acidity and a big ripe tannic backbone. Impressive length too. Still affordable for this quality too. — 2 years ago

Seth Masterson

9.2

This wine is a powerhouse for sensations. 90% Tannat and 10% cab sauv. Horse blanket, violets and balsamic jumping out of the glass. Great nose and refreshingly different.
Powerful in the mouth - hard for me to describe- meaty, savoury, it remind me of a meatloaf that has well browned red onions in it! And a salty (!) tannic finish
Paired perfectly with Szechuan and Taiwanese style meat dishes. — 2 years ago

Bob McDonald

9.1

See several previous notes. My last of these Cuvées from Kangaroo Island South Australia and owned by the French Lurton family of Cheval Blanc fame. Savoury plum with earthy overtones. With air the aromas were almost intoxicating. Quite bold and full bodied on the palate - oak has integrated. Rich and spicy yet cleansing and moreish. Touch of camphor finishing with fine sandy tannins. — 2 years ago

David Kline

9.6

Jumping spider eye bubbles mass in a parabola foam while smaller bubble sheens fill the bursting absences, until the whole becomes an espresso foam, and equally oiled. Unction lacings lean Hebraic but ultimately are the dream fonts writ by the hand of G-d. Mene Mene Tekel Parsin they seem to say before fluttering away as constellations on a starling’s back. Fair warning as this is a heavy purse to carry. Six years in and taking stock. Figs, dates, treacle, raisins, carob, caramel, vanilla bean, sweet potato casserole, bacon fat, mincemeat. Rich on the palate with milk chocolate, molasses, Turkish coffee, gingerbread, candied date, and espresso-tobacco finish. Gloriously integrated and complex complexions.



#oldstockale #oldstock #2016 #northcoastbrewing #bièredegarde #agedbeer #bier #beer #birra #biere #cerveza #northcoast — 2 years ago

Al Doyle

9.3

Still so good. Jumping out of the glass. Loving Venice again 🥰 — 2 years ago

Willie Carter

9.2

California Syrah the way I like it. And I do definitely like it. A really pretty deep dark purple with a wide brim and little cherry red flecks. This nose is just plain silly good and exciting. Plums and raspberries abound here. Blackberries with a touch of fennel go a long way. The olive aromas are jumping out of the glass and my goodness it’s special. There’s a rich meaty, fatty aspect to the nose that just blows me away. Stupendous.

Every wine I have from Big Basin is just as good as the next one. All so good and so well crafted. Hailing from the Rattlesnake Rock vineyard in Santa Cruz and definitely fruit forward. At this age, it’s drinking with more refinement than you may expect. Classy and stylish but never forgets about the fun. A lesson in how to make a big and bold Syrah without even coming close to going overboard. Smoke and grilled meat in the mouth to go with the vibrant red and blue fruits. Black pepper and menthol. The finish is long and fulfilling. Don’t listen to me, seriously don’t. Just go taste it. — 2 years ago