Rubychick

9.2

Oh Failla how I’ve missed you ❤️. I remember my tasting visit on the verandah and Ehren walking in through the front. This was back in 2013 when I was working as an intern for Abe Schoener at The Scholium Project. Magical times, magical wine found in my small Australian hometown. 2021 at $110 Australian and worth every dollar ❤️ — 12 days ago

with See and Erika

Scott@Mister A’s-San Diego

9.6

1985 vintage. Decanted and open 3.5 hours before tasting. Oh hell yes. Can go another 3-5 years in this end-game, optimal drinking window, Beguiling nose filled with feminine cocoa powder. A flavor/tasting sense of eternity here. Underrated property that usually gets plenty of recognition but ages better than expected. Would/will take a meh vintage of L'Evangile vs a solid/great vintage of many comparable Right Bank properties. 8.19.23. — a year ago

Greg Helmer

9.5

Oh so smooth and rich. A bold deep flavored Cabernet. This is what people drink Cabernet for. — 5 years ago

Jay Kline

9.4

Oh yes…gimme all them funky cherries and all dat black licorice. There were also Ferrara Red Hots®️and a generous hit of black pepper. I simply adore Pegau; for all of its unapologetic character and authenticity. This 2015 brought the business tonight and was smashing with cassoulet, Toulouse sausage and duck confit. — 4 months ago

Chris A

9.0

Eye catching and provocative with a proud price point - but wow! It works! Barry White singing in the background with lavender and satin sheets Smooooooth. This is incredible from nose to tail on a way most blends don’t achieve. Strong punch, so it’s like an iron fist delivered in a velvet glove. Oh my my - definitely a worthy glass! — 9 months ago

Bobby Gilbane

9.2

Paint by numbers wine. And oh are those beautiful numbers! Or is that colors? Ahhh screw it, this wine always delivers. — 4 years ago

Jessy Manuel

8.9

Chocolate, raspberry...tobacco. Lingering flavors and tannins. — 5 years ago

Robert Torretti

9.3

Oh such a lovely wine. 1983 Montepulciano d’Abruzzo. Recorked in 2023. Such a beautiful nose. Opened without decanting, but gave it 25-30 minutes. Palette still needs to open a bit. Enjoyed before it really opened with the Lumache (duck and goose with ricotta): delicious but still not open enough. Then ordered the prime rib and it really opened up after more than an hour open. Nose remained so pretty but the palate really got going. Tertiary flavors of leather, earth and spice, yet with a nice touch of red fruits (cherry). BYOB BTW. — 4 months ago

with Christine

Ed Chin

9.1

Well balanced at this stage. Still a good amount of fruit there. — 2 years ago

John Mcgrory

9.4

Oh yea. Thanks somm g and dave — 4 years ago