Steven Beishuizen

9.3

This is for the 2009, but tasted 15 years after the vintage... On the nose, this is jammy blackberry. Some raspberry on the nose too. Sausage roll. On the palate, this is dense. Raspberry at the front now. Liqueur. Still blackberry. Pomegranate. I'm feeling those pomegranate and walnut stews... Some mushroom... Eucalyptus? Sauna wood, big time. Quite fruity still for 15 years though. The finish is long emphasizing that eucalyptus. Well worth waiting for the age here. Very long. Still some life if you want to wait even longer... Do we push 1-2 years more? — 3 months ago

with Anita

Raul Puga

9.0

Not a fan of regular Elouan, but this was delicious. Deep purple color but definitely lighter than I expected with decent minerality. — 4 years ago

Darren D’Altorio

9.0

So drinkable. Ripe melon. Pineapple. Subtle oak. Kettle corn. Perfect for a sunny afternoon. — 5 years ago

Ezekiel James Hampton

9.1

‘13 vintage is in the sweet spot right now. Luscious, ripe peach, kettle corn, copper. — 10 months ago

Jay Kline

9.1

Tasted double blind, deeper straw color, medium+ viscosity, with no signs of particles or gas; on the nose, medium intensity with notes of stones fruits and tropical fruits, kettle corn, bubble gum, and nuts; seems to be just a hint of sherry-like character which makes me think this wine has seen some age. On the palate, the fruit set is more skewed to the tropical side with notes of star fruit, passion fruit and pineapple with some almonds and some butter. Medium acid. Medium+ finish; creamy and long. Quite delicious if not slightly hot for my taste but the quality was certainly there. The last time I drank a wine that tasted like this, I called Condrieu (because I felt the alcohol was elevated and the acid held a more diminished role. This time, I wasn’t going to be fooled and called Puligny-Montrachet from 2006. Close! — 3 years ago

Mark Flesher

9.1

Served going to a bunch of experienced palates. Was getting quite a few old Napa Cab guesses, some that were thinking it could have been either Australian Shirazzie or Washington Syrah. Shay mentioned it was likely a warmer climate, so he got that. I completely understand pretty much all of those guesses is this one seemed to have a little bit of a roasted black fruit, clove, barbecue kind of character to it. With salted kettle chips it definitely brought the barbecue and grilled character out. This wine still had plenty of depth and a lot of character displaying a surprising amount of pepper on the finish. In their youth, these have an insane amount of tannin despite being rather on the medium-bodied side, and I really was not experiencing that here. Much improved, smoother, tannins have fully integrated. Optimal time to consume this was probably three or four years ago but in my opinion it was doing quite well today. — 5 years ago

with Shay, joe and 1 other

EpernayBae

9.3

Kettle Black dinner with flat iron — 2 years ago

Steven Beishuizen

9.3

This wine made an outstanding impression with our group... The nose is very interesting with sausage, bright cherry, red and black current... On the palate, black current, that cherry, a lot of strawberry... Strawberry is all I can taste now... The texture is velvety... Cedar here... Good acidity, but I wouldn't go pairing this with crazy flavors... I think I love it too much on its own. A long finish back to the sausage at the end. — 2 years ago

with Anita

Drew Summers

Sales Northampton Wines

9.0

Spicy Dill Pickle Kettle Chips + Prá ‘Staforte’ for the win! — 5 years ago

Steven Beishuizen

9.0

To be honest, the Malbec seems to be the least consistent of Kettle Valley's expressions. I find the variation wild between vintages of this stuff. The 2011 eight years after vintage has some graphite going on with perhaps some under-ripeness of fruit making an appearance, but the brambly blackberry fruit quickly gives way to a wave of blueberry here that works ok with the heavy dose of wood. It's weird to say, but would you say this is missing a tar note? — 5 years ago

with Anita