Elizabeth Duda

9.1

Some sediment. Good legs. Lovely color fruitful with some acidity. Not much body - a little thin. It does open up well. — 13 days ago

with Peter and Joe

Ron Siegel

9.4

Rich, laser like precision with lemon, stone, mineral & orchid fruit — 2 months ago

Jake Hajer

9.2

Full bodied, macerated and mouth coating red currants. — 6 months ago

Joe Lyons

9.2

Magnum was great… ready to drink now IMO! Love Brickhouse wines! — 8 months ago

with Michelle

Conrad Green

9.5

A punchy nose with struck match, honeyed lime. Stone and flint. Rick and great acidity subtly laced throughout. Excellent — 24 days ago

with BOT, Jean-Francois and 2 others

Bob McDonald

9.5

Mid gold in colour. Aromatics of yellow peach and honeyed notes. No traces of petro chemical. Medium plus intensity of stone fruit and mineral on the palate. Great depth. One of the top Rieslings in Alsace and showing it in spades. A beautiful Riesling and probably at its peak. Will stay on this plateau through the 2020’s. Interestingly about 25% went through malolactic so this is a different style from the usual Cuvée Frederic Emile. Very fresh for a 14 year old Riesling but remaining fleshy and M plus bodied. — 3 months ago

Bob McDonald

9.4

I haven’t had a lot of experience with Napa Valley Chardonnay but this was most enjoyable. Rich and mouth filling, creamy. Stone fruit and almonds. Barb said white flowers on the nose. Apparently this was picked early and malolactic fermentation was blocked. Oak influence is totally integrated - balanced. I paid $147 AUD in Brisbane in September 2021. A lot dearer than what you might pay in the States I would guess. — 6 months ago

David Peifer

9.6

First night open: 20 year old vintage— chocolate on the nose with a stone fruit finish. Tasted clean and complex with an almost immediate light evaporation in your mouth leaving you with the feeling of bubbles dissolving. Delicious. — 14 days ago

Brent S

8.9

Just a bit planar — a month ago

Jay Kline

9.1

Served around 55°F. The cork looked all kinds of nasty underneath the capsule but I was able to extract it, intact, with the help of a Durand. I then poured the bottle into a decanter about 30min prior to service. At the ripe age of 41, the 1983 pours a deep gold with a transparent core; medium viscosity with some slight signs of sediment. On the nose, the wine is vinous with notes of baked stone fruits: peach, apricot, marmalade, hazelnuts, baked lemon, and those gummy peach rings. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is long and the texture is creamy, buttery. I thought this was a lovely, mature Corton Charlemagne and while it is very much alive, its life-force is fading. Drink now. — 5 months ago