Paul J

9.3

PnP. Red, maroon color with caramel edges. Massive coffee on the nose, with some bell pepper and chocolate. Similar on the palate with some Bandol, smoky elements. This really evolved quickly from first sip. Past prime, but still interesting. — 2 months ago

with Brooke

Aaron Tan

9.0

Blind by TA. Looked a little older that it was, but most were spot on with varietal and its Burgundian origin. Big wine, a little oxidative, racy acidity. Enjoyable but a little lost in the crowd on the night. — 2 years ago

Aaron Tan

8.9

Thought this blind was an aged red burg, so colour me surprised when it was revealed to be a young NZ pinot. Clearly a little more developed than it should be (colour and aromas), but credit where credit’s due, this was quite elegant. Even after the reveal I could not detect that marmalade finish I find so often in NZ pinot’s. This was all red cherries and ripe strawberries, with savoury spices and earthy notes. Perhaps the quality of the oak, which left much to be desired, and rich velvety texture were the only indications of it’s origin. Finished a touch short. There were wines with more intrigue on the table so I didn’t drink much of it, but it definitely wasn’t a bad drop. One to revisit. — 2 years ago

Brent Young

9.3

As this warmed above 50 degrees the flavors became quite complex and interesting. Herbal, vegetal, but unique and distinct flavors came out. Creamy in texture with umami in spades. Excellent — 3 years ago

Steven Beishuizen

8.9

On the nose, this is all red current... Raspberry takes over for me on the palate... Tart but not overly acidic. Graphite. Light vegetal. Tannins are smoothe... Red plum skins. Very powdery pepper. The finish is just medium and there the raspberry turns more candied or artificial. We paired with serious BBQ fare... Brisket and smoked chicken legs... I think the raspberry notes here really worked with the BBQ as we didn't include any rich molasses-y BBQ sauces. The Greek origin of the wine had me include quite a bit of oregano in the rub for the chicken which also seemed to elevate with the wine. — 4 months ago

with Anita

romo

9.1

Huge fan of Dreyer, this took about an hour to settle down and shake off a bitterness. — 2 years ago

Jay Kline

9.1

This was presented to me at Tasting Group; double-blind. The wine appears a bright straw, nearing light golden color with a silvery, watery rim; medium+ viscosity. No signs of gas. On the nose, it reminds me of the lime tree we used to have in our backyard in Southern California. There’s also some lemon verbena, citrus blossom, and minerals…though hard to pinpoint what kind. On the palate, more of the same with lemon/lime citrus and minerals which are more chalky now. Acid is medium++. Long finish. I thought this leaned more towards its structure so I was in the Old World. Possible varieties being Riesling, Sauvignon Blanc, Chenin Blanc and Chardonnay with possibly places of origin being Germany or France. I was leaning towards Rielsing but then I smelled my empty glass and there it was, the slightest touch of French oak. So I called 2018 Chablis 1er Cru, “Vaillons”. I’m not beating myself up too much for missing the vineyard 😜 — 3 years ago

Peter van den Besselaar

8.9

Vintage 2004 | Fits well in winter, says my wife. I gave her this Madiran without telling its origin and asked to describe it. Amazing how good partners of winelovers often taste. Rich smell, cedar. Forrest in autumn. Tastes well now but can be kept in the cellar. Comforting wine, says my Love. Personally I admire its stubborness. Paired with charcuterie. — 2 years ago

Peter van den Besselaar

9.2

Vintage 2015 | 60 % Cabernet Franc 40 % Cot from vignes that are 30 to 50 years old. 18 months barrel aging, 8 months in bottle. 35 hl/ha. I decanted the wine 2 hours in advance. Medium transparency, cardinal red rim. Red currant and blackberries, full bodied with character, fine acidity. Drinks supple with a bitter touch. This is really good. Certainly for its modest origin. But you can’t say that - it seems - these days because dedicated winegrowers can be found everywhere. | Paired with ostrich stew. — 2 years ago

Aurash Jason Soroosh

9.5

Funky on the nose; hits you with subtle notes of gorgonzola or blue cheese, and green tomatoes. Viscous texture, but does not coat your mouth. Flavors of plum, pear, and nectarine. Crisp and acidic on the finish. Awesome wine. — 3 years ago