Seth Masterson

9.1

...3 years later...
...herbal and green notes are coming to the forefront now, backed by more dark red dried fruit. Still juicy and a little tight, a bit high on the ABV%. Come back in a year or three, should be interesting.
I just tasted a 2025 barrel tasting of this vineyard and I think it's going to surpass this '22 very quickly. — 24 days ago

Bob McDonald

9.3

Wine prices in Tokyo tend to be expensive but this was about $200 AUD. Probably sounds dear but when you’re here that’s not too bad. Medium crimson in colour. Just medium bodied - red fruited with cherry, strawberry and earthy silty notes. On the palate went well with a Grade 4 Waygu steak which was very expensive but it was a good match. All very satisfying. From a good vintage in Piedmont. The photo is from the Delectable library but the vintage we had was 2016. — 7 months ago

Ryan Kravitz

9.0

nice dry crisp some salinity. excited to dry it cooler, and would typically let age for another year but ce la vie Day 2 was a vast improvement on the nose honey covered fresh apple and pear nice critic splash in the mouth adult grade lemonade — a year ago

Jeremy Shanker

Sommelier at RN74

8.9

Good Napa SB, but definitely wanted more for the money. — 3 years ago

Tom Barras

8.9

Rack of Lamb is on the menu tonight and this delicious, easy drinking blend of Grenache and Syrah (80/20), from a unique vineyard footprint that lies in both CNDP and CDR, comes this 2020 Les Quartz from the h in igh quality southern Rhone, Les Clos du Caillou producer.

It displays a gorgeous, leggy, red berry appearance that is backed up by perfumed red and black berry aromas and flavors.

Overall, it is full bodied, lightly structured with a good balance of crisp acidity and light, dusty tannins, which together, deliver a delicious, mouth coating finish. (BTW, It worked beautifully with a sashimi grade tuna appetizer!)
— 17 days ago

Brad Jensen

9.0

VERY deep red color, with medium body but a very restrained nose even after a few hours of aeration. What nose there is is a nice balance of fruit and baking depth, almost like cinnamon or nutmeg? The fruit is first forward, with plum, black cherry and rich dark fruit, with notes of some deep greenery, some hints at meaty notes, and potpourri. The tannins are actually well integrated, light grippers but juicy fruit. It’s surprisingly a thinner can than I was expecting, but that’s part of what makes it special I feels it bucks at Napa trends and stocks with a long, rich, fruit forward finish, with some cacao, woody and light smoky notes. Maybe a slight milkiness, like hot coca, violet and slight peppery notes with nice acidity. — 8 months ago

Alessandra Diana

9.3

88% Zin, 12% Cab Sauv. Very balanced. — 3 years ago

Bob McDonald

9.6

See 3 previous notes for the 2008 vintage (and one for the 2009). This was my final 2008 sadly. Without mincing words, this is one of my favourite Australian reds, and has been for a long time. Trademark white pepper, spice and liquorice. The plums and blackberry of its youth are now more savoury in style. Just a stunning wine which could compete with any top grade Cote Rotie. Unfortunately the price now reflects the high quality. In the Good Wine Guide of 2011 this was voted Best Shiraz and Wine of the Year. Nick Stock - 98 points. — 3 months ago

Ming L

9.4

The ‘15 was great. The ‘16 is even better!
From magnum. The nose is dark and savory, with bay leafs and crushed rocks commingling with beautifully ripen fruits. Powerful and dense on the palate. The tannins are delicious, soft yet mouth coating. Probably needs another 8-10 to peak.
Fruits are from the estate Profile vineyard and Trumbull and Stagecoach vineyards. Predominantly Cab with Merlot and Petit Verdot. — a year ago

Ronald LaMascus

9.3

Definitely worth the wait! Some folks said this vintage was at its peak several years ago but my patience is being rewarded!! Again, the cork was unbelievably tight but with perseverance a good waiters friend, finally wrestled it out without breaking. This wine definitely needs some air and time to settle down and get the full flavor and taste restored. I can taste parmigiana regganio, bruschetta, high grade EVOO and balsamic with a crusty bread. Veal and tomato sauce, even Osso Buco. I love Brunello and while this is not considered a top iteration, it’s still definitely worth drinking. — 2 years ago