Ana Bumgardner

8.9

2018 with spicy marinara pasta - very nice sturdy wine — a month ago

Scott@Mister A’s-San Diego

9.0

1986 vintage. Sampled five bottles for a 1986 BDX tasting @ Mister A's in San Diego. Double decanted and tasted over four hours. Medium body. Pretty rustic early on and that stayed consistent till the end. Opened up a little later with a splash of bright cherry fruit. Should stay the course for another 5-6 years. 3.14.24 — 4 months ago

Ray Vanderhoff

9.2

100% Friulian Chardonnay. Light straw color. Aromas of cooked green apple, pear, white flowers and puff pastry. The palate also features green apple, but also some pineapple, unripe peach and lemon. Just a touch of both butterscotch and minerals. Hint of salty vanilla on the very long and smooth finish. Nice oak integration. Medium-plus body with fresh acidity. I love everything about this wine except the price. ($60-$80) — 6 months ago

Scott@Mister A’s-San Diego

9.4

2006 vintage. Decanted and tasted immediately, after 30 minutes and 2 hrs. Unexpected amount of frontal palate richness mitigating back-end tannins. Still has years to go. 10.18.23. — 9 months ago

Scott@Mister A’s-San Diego

9.2

1989 vintage. Last tasted 3.28.24, 5.5.23, 4.4.23 and 12.9.22. Solid fill and cork. Recommended decanting but was denied. Mmkay. Eventually got clearance to decant after the bottle had been open for 1.25 hrs. Tasted after being open 5 mins, 45 mins and 2 hrs. Light-medium body throughout. Wine was funky and super tight initially. Had to talk a few of the “participants” down from their “this wine ain’t nothing” perch by telling them it needed at least an hour in the glass (since it hadn’t been decanted at that point). Wine threw expected sed on the decant. Started to loosen up at the 45 mins open stage and fairly exploded at the 2 hrs open (45 mins decanted) point. Dude that didn’t want to decant it gave me a wistful, regretful look at that point (since it blew the other 4 reds at the table away and was getting better) and it took waay too much willpower on my end not to say “Congrats on minimizing a fantastic wine experience, bro.” It wasn’t the best 1989 P-L specimen tasted semi-recently but feel this coulda delved into the 9.4 range without the unnecessary power trip from someone that didn’t even bring this wine to the shindig. Hopefully, this individual learned their lesson. 7.6.24. — a day ago

Jeroen Koenen

9.6

Had several bottles of this wine in the past 5 years. And this one is easily the best.
Gorgeously rich and pure on the nose: black cherries, blueberry pancakes and blackberry preserve.
This all echoes on the palate and some well dosed pinches of caramel, cocoa, coffee and toast take this wine to another level. Just enough acidity to give it some fraicheur, soft and ripe tannines backing up the long and incessant finish.
Totally beautiful. — 5 months ago

John Midea

9.4

Big, bold Beckstoffer Cab. Not as elegant as the 2014 but a serious wine for enjoyment. — a month ago

Michael Ma

9.0

Wonderfully balanced, dry through and through. Medium body start to finish with persistent tannins to the end. — 4 months ago

Chris M

9.8

Wow what a Blend. Bold and a glass-staining dark color! Every sip was savor worthy from beginning to end. While you could taste the Zin the other varietals came through as well. An excellent wine worth the price! — 6 months ago

David T

Independent Sommelier/Wine Educator

9.3

Happy New Year!🎈🎆🎊

From mag. Who said the2007 vintage was bad? They didn’t taste it 16 years from inception or 14 years in bottle. Excellent as our first prime rib wine.

2nd night tasting with leftovers. One glass left. It’s dark inky, round, mushy velvety tannins, dark currants, blackberries, blackberries, black plum, dark cherries, plum pudding, strawberry highlighter, dry stones, limestone powder, dark turned earth, soft, fresh & dry tobacco notes, soft lead pencil shavings, wet volcanic ash, moist clay, charcoal, sandalwood, understated dark spice, dark chocolate, just a touch of baking spices, dark & red withering flowers, violets, excellent round acidity and a well knitted structure, balanced fruit & earth, good tension with a long elegant finish that falls on a dry mineral finish lasting 90 seconds.

I always leave an inch to inch and half in the bottle to pour a bit to all at the end. I believe the expression for that is, “The Truth! From the expression, the truth is inside. It doesn’t lie and makes for more extremely concentrated sip(s). You might say it is a lot like monosodium glutamate…everything you tasted in the wine previously, taste more. — 6 months ago