Roman Ochocki

9.0

A gooseberry, honey, an apple. — 4 months ago

Conrad Green

9.5

Settled and pretty. Tell tale Barolo notes of tar and wood. Roses and faded plum with done dried herbs and a hint of dried orange. Balanced and transparent. Long. Very good. — 4 years ago

with Matt and Paul

Aylin Ulku

8.9

quite delicious. balanced. — 5 years ago

Joe Santiago

8.9

Nice and bold, slightly acidic finish. — 6 years ago

Alexandre Pagliano

9.4

Rose de saignee without liquor addition. Extremely elegant and balanced with the tell tale notes of pinot. This is top notch stuff and highly recommended. — 7 years ago

with Adriana

David Kline

9.3

Atop heady iodine, wet mossy and pine bio, green apple sliced thin, melon, lemon and lime peel, smoky glazed ham with pineapple, igneous grind, dried sunflower blossom, jasmine, fall maple leaves, roasted corn with sweet chillies, cinnamon, and the faintest matchstick sail memory scents. Instantly warm and welcoming ginger candy, caramel, leather, graphite, cinnamon oil, hazelnut, pine sap, mint, calvados, cherry stem, eucalyptus, tangerine oil, lime, and jalapeño. Intense and lingering, filling the mouth beyond its capacity to taste. Really lovely Talisker manifestation conjuring metal and stone textures like some dark tale of briny ghosts! #Talisker #scotch #scotchwhisky #scotchwhiskey #whiskey #whisky #TaliskerStorm #singlemalt #Isleofskye #Scotland #madebythesea #classicmaltsselection #Islay — 7 years ago

with Courtney

Alec Jeffery

9.0

Lovely nougat nose, nutty with plenty of new wood influence. Should be great in 3 years. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I have written a few times regarding my tale of Caymus & Caymus Classic. Their vintages post 2011 and their vintages pre 2011.

I have at event tastings that Caymus was pouring, encouraged their staff to talk with Chuck to make both Caymus & Caymus Classic. Recently, I emailed them to pass on my thoughts to Chuck asking him to make both. If you liked Caymus the way it was, I encourage you to do the same. There is a dwelling amount of older, well preserved Caymus Classic vintages. info@wagnerfamilyofwine.com should you be so inclined.

Their post 2011 Caymus Cabernets are picked at higher brix and syrupy sweet. I get why Chuck changed. Many like sweeter Cabernets that drink easy young. That is not my wheelhouse.

In my intermediate wine days, I aged and enjoyed many pre 2012 vintages. This perfect bottle bought on the secondary market at around $70 is extremely well stored. The cork when I cut the foil looked slightly depressed, when I pulled it with an Ah-so was next to new.

I enjoyed this with a Ribcap, not the best wine for that steak but, ok. This 07 is more filet or NY Strip.

The nose shows; a very dark core of sweet currants. Ripe-lush-blackberries, black cherries, the blackest of plum to pudding, black raspberries, poached/slightly baked strawberries, circling raspberries, anise to black licorice, woven baking spices-cinnamon, clove, nutmeg & vanilla, caramel, dark chocolate, mellow dark spices, sweet tarriness & dark earth, dry crush limestone, moist, grey volcanic clays, dry top soil, dry tobacco, some sweet graphite, steeped black tea & withering/candied, dark, red flowers framed in liquid violets/lavender.

This bottle now nearly 18 years in bottle has not faded. It is at its precipice and will hold a few yrs. 2007 a grand Napa vintage. Decanted a little over an hour and enjoyed over the next 90-120 minutes. With this experience, another hour in the decanter is even better.

M-M+ velvety, rounded, tannins. The palate is round, ripe, lush, ruby fruits of; dark core of sweet currants. Ripe-lush; blackberries, black cherries, the blackest of plum to pudding, stewed plum, black raspberries, poached/slightly baked strawberries, circling raspberries with notes of liqueur overtones, anise to black licorice, woven baking spices-cinnamon, clove, nutmeg & vanilla, caramel, dark chocolate, black licorice, dark berry cola, distinct dark, Caynus Classic spices w/ palate heat, herbaceous notes, sweet tarriness & dark earth, dry crush limestone/rock, moist, grey volcanic clays, dry top soil, dry river stone, charcoal, notes of menthol, dry tobacco, leather, dry oak barrel shavings, some sweet graphite, steeped black tea & withering/candied, dark, red flowers framed in liquid violets/lavender, perfect, round acidity with an incredibly; balanced, well knitted-toned-structured, elegantly/smartly polished finish that goes on and on and long sets on beautiful earth & spice.

94+ This experience is becoming rarer & rarer. — 4 months ago

Somm David T

Independent Sommelier/Wine Educator

9.3

One of the very best Bourgogne Blancs I’ve had. A steal at $39.99 when you price Burgundy.

Lemon, lime candy/zest, pineapple, stone fruit, caramel notes, beautiful white spice, excellent viscosity, cream, buttery quality, honeysuckle, vanillin, powdery chalkiness, sea fossils, great volcanics touch of fresh herbs, limestone minerals, yellow lilies, fruit blossoms and spring flowers. The acidity is magnificent. The round, lush, well balanced, elegant & polished finish is gentle and persistent for minutes.

I will take this wine and its style over than ANY CA Chardonnay I’ve had!

Pierre Boisson is really bringing it. The Bourgogne’s 15-17 all drink like a more expensive Meursault. Their wines will be rising in price. Buy all you can now.

Slightly over chill & decant for a better experience.

Happy Birthday America & Cheers! 🇺🇸 🧨 — 6 years ago

Ned Gray Creed

9.3

If there is a better Cab Franc from Saumur at this price point, it would be found in a fairy tale story read to young budding wine geeks. It just doesn’t exist, so buy this one. — 7 years ago

Andrew Brodsky

9.5

Fruity, not too harsh — 7 years ago

Ron Siegel

9.5

Amazing Champagne poured for us all night at a fairy tale wedding! — 7 years ago

romo

9.2

WotF. Rising above to hit the notes. — 3 years ago

Steve Reiss

9.1

In Paso - Thomas Hill Organics — 4 years ago

Aaron Thompson

9.0

Hint of balsamic, rich and full body. — 4 years ago

Bob McDonald

9.0

See previous notes from 21 weeks ago. The warm 2015 vintage giving more tropical fruit flavours like pineapple. Still vibrant and fresh with medium minus acid. Great to drink now. Can’t see the point of extended cellaring. Looking forward to trying some 2014 Premier Crus from young Benjamin Leroux who is a rising star in Burgundy. — 5 years ago

Jeff Hasmann

9.3

Iconic spring season champagne. There are many reasons everyone loves this stuff - Grand Cru fruit, 36 months on lees, Billecart’s unique vinification process - but the best reason is that it is just so darn delicious. Tonight, the bouquet was intense and very much like a Chablis Grand Cru. Upon pouring into the glass, one notices the fine, elegant mousse rising from the bottom. Then the first sip - strawberries and pear with undertones of nuanced brioche and yeast. The style here is elegant and finessed. Beautiful juice! Tonight’s bottle disgorged in May, 2018. 50/30/20 chard/PN/PM, 9g/l dosage, 40% reserve wine. You will be hard pressed to find a better bottle of champagne in the $75-$90 price range. Well done! NV on May 8, 2020 — 6 years ago

Roger Ray

9.1

"a nose of dark cocoa, dried grass, and black pepper of Syrah. The flavor is similarly peppery but the Sangiovese loosens things up a bit by contributing bay leaves & the tell-tale sour cherry." — 7 years ago

Seiji Takeuchi

8.9

White clear tasting ale. — 7 years ago

Heath Bradby

9.2

Really delicious! Great bang for buck too have already gone and bought a couple more bottles — 8 years ago