Ron from VA

9.2

Rich and tangy raspberry acidity matched with herb de Provence. Wonderful with our lamb kofta bowls - sturdy enough to pair beautifully with meatloaf with tangy, sweet ketchup topping — a month ago

Somm David T

Independent Sommelier/Wine Educator

9.4

My continuing quest to taste as many 22 Burgundies as possible…

Rounding up to 94 here.

The nose is warm & inviting. It leads you slowly through & down its path. Warm compote made with; blackberries, dark cherries, plums, dark cherries, cherries, strawberries & some blueberries & raspberries. The core is dark & a touch brooding. Anise to black licorice, baking soda, beautifully, layered baking spices, moist/dry herbs, caramel, chocolate baking bar, notes of fallen tree bark, sun tea with fruit dropped in with amazing fresh & withering red, dark, blue florals framed in slightly candied & liquid violets.

The palate is beautiful and strangely wrapped in a waxy coating. The fruits have a slightly baked to stewed and yet candied topping. blackberries, dark cherries, plums, dark cherries, cherries, strawberries & some blueberries & raspberries. The core is again dark & a touch brooding. Anise to black licorice, mid berry cola, baking soda, beautifully, layered baking spices-cinnamon stick, nutmeg, clove & vanillin, moist/dry herbs-sage, bay leaf, caramel, chocolate baking bar, some butterscotch notes, fallen, dry tree bark, dark spices, sun tea with fruits dropped in, dry oak barrel shavings, amazing fresh & withering red, dark, blue florals framed in slightly candied & liquid violets, excellent acidity with a very well balanced, well structured-toned, elegant & polished finish that last minutes falling on dark spice and beautiful earth tones.

This is easy to drink now, but better things lie ahead with another 10 plus years of integration and evolution.

Beautiful 22. — a year ago

Shengli Hu

9.4

Hand harvest, selection during harvest, pneumatic press for gentle extraction on whole clusters, indigenous yeasts, no sulphur, must settling for 12 hours, ferment in the tank first then transfer to 228L used barrels with malo. Infrequent topping up without sulfur, on lees in old barrels, 18-24 months at least. Lemon curd, yellow apricot, ripe pear, round leesy texture, dried white blossom, white cherry, mushroom, medium acidity, pronounced intensity and length. 13% abv. — 6 years ago

Tony Garcia

9.2

Sous bois, mature red fruit, elegant with a tad short finish. Controversial as usual regarding refresh - topping off. Would be good on it's own but overshadowed by other bottles in the tasting. — 7 years ago

Kyle Groombridge

9.0

The perfect pairing for thanksgiving pumpkin pie with a candied pecan streusel topping. Delish. Just he right amount of weight, gorgeous red hue, notes of cherry, raisin, and nuts. Nice stuff. — 9 years ago

Carson

8.9

St. Estèphe, literally a stone's throw from the more prestigious Paulliac region, while not topping its sister commune by any means certainly holds its own. Huge initial notes include cassis, black currant, and anise followed by some of the largest tannins I've tasted in a wine this young. Great wine from a lesser well-known commune. 💥 for 💵 — 9 years ago

Sipping Fine Wine

9.0

Pale and lemon with aromas of stone and citrus fruits with yeasty and toasty oak aromas, sat on lees for 6 months. On the palate flavors of crisp apple and peach with citrus zest and nutty oak notes, well balanced with acidity. Medium+ finish ending with fruit, toasty oak and mineral character. Pair with a lane or red snapper with a tomato garlic compote topping. — 10 months ago

romo

9.3

Baked pot pie with blueberry topping. Needs air to settle. A phenomenal interpretation. — 3 years ago

Scott@Mister A’s-San Diego

9.4

2018 vintage. More accessible than expected, given past, sporadic vintages tasted. Should prob give it a 9.7 just for that damnable wax topping finally saying bye-bye. — 4 years ago

Lucas B

9.0

Dry. Delicious. Went very well with meat topping pizza. — 7 years ago

Jorge Carbonell

9.5

Impressive. Apples, peaches, and citrus on the pallet topping it off with great acidity - Chablis-esque. A total value for $17-$20. Drink now! — 8 years ago

Jenny Dorsey

9.0

Supple, fragrant, almost taffy like smell. Chewy, bright acids, golden apple with this caramelized pecan pie topping aftertaste. — 9 years ago

with Matt

Somm David T

Independent Sommelier/Wine Educator

9.5

In every difficult vintage, anywhere, you will find producers that make exceptional wines. This 91 Palmer is such a wine. I have to thank Clyde Beffa owner of K&L Wine Merchants who has been traveling to Bordeaux for 35+ years for highly recommending two 91 Bordeaux's to me. The 91 Pichon Lalande; which he described as "heavenly." It's just the word I would have used to described it 5 or 6 years ago. Also, this 91 Palmer. He described as, "​I love it-soft and silky." I would strongly agree. You see, critics gave the 91 vintage a horrific review as a whole. Bordeaux had two frosts in April and a cold growing season. These elements didn't prevent either of these producers from making beautifully elegant 1991 wines. I have said it many times and will say it again, taste wines even in difficult vintages. You'll find value and some excellent wines. As for this 91, it's in perfect form. Excellent on it's own and even better with the ribeye. It's so elegant, smooth, beautiful, ripe and well balanced with earth & fruit. The fruits are slightly stewed & baked. Blackberries, dark cherries, black plum, black raspberries, touch of rhubarb, cherries, strawberries. Dried florals, used leather, tobacco with ash, slight vegetal quality, anise, not too sweet black cherry licorice/cola, figs, dark earth with crushed rocks, dry stones, underbrush, understated spice and perfect acidity that drips over the palate. The length, structure, balance and finish are in perfect harmony & the finish goes on and on and on. As many times as we've been to Bordeaux, we never get tired of the drive on the D-2 through Margaux and Pauillac. Chateau Margaux & Palmer stand side by side in beautiful prodigious history to say nothing of Baron Pichon & Pichon Lalande. Every year, for my B-day, I have a great steak and an old Bordeaux. It just doesn't get any better than that. And as many of those nights I've had, B-day or not, this might have been the best. Perhaps topping or equaling the Ribcap at Bourbon Steak and the 91 Pichon Lalande. To quote Gary Westby, "it steak and claret night." 12% alcohol is so much more enjoyable than 15% plus. ❤🍷🎉🎂 — 9 years ago

with Gary

romo

9.4

Stemmy rhubarb stalks supporting a massive frame with lithe gooseberry topping. Wow. — a year ago

David Kline

9.2

Cloudy urine colour. With marshmallow creme enamel topping. Alpine sunrise lacing. Yeasty nose shows chive and beet greens. Grapefruit and black lime. Full palate creaminess turns sharp with lemon pith and oil surfacing. Microgreens and dried apricot form the parameters while yeasty pomelo notes bolster the core. Very zingy finish that refreshes the palate and adds substance.


#GeorgRittmeyer #GeorgRittmeyerWeizen
#weizen #BrauereiRittmeyer #Hallerndorf #deutschebier #deutschland #bier #biere #birra #beer #cerveza — 2 years ago

Martinez

9.0

100% Savagnin made in ouillé style (topped up, non oxidized). In fact, this is Tissot’s only Savagnin ouillé, as most of their Savagnin grapes go towards the production of Vin Jaune (aged under flor, without topping-up). Complex, mineral, very tasty. Long, saline finish — 4 years ago

Mark Eastom

9.0

Oxidative style, nutty, spice, orange peel, round mouthfeel and bright tangy acidity. 2-years in barrels without any topping or racking. — 7 years ago

Paul H

9.0

This is a pretty big wine. Rich velvety plums came to mind and blackberries that reminded me like something from a high end dessert topping. If that makes sense. Smooth finish that did linger nicely. Did not have an opportunity to decant and because of the guests was limited to one glass. I would like more time with this wine to see how it developed after a bit of time. — 8 years ago

Scott Rowe

9.6

Barrel topping tonight.
Finally got the Grandfather in the blend.
Amazing Tawny. — 9 years ago

Jörgen Lindström Carlvik

Owner, Brix Wine Consultants

9.2

Down toned on the nose, due to long elévage, no topping up, nor sulphur. Explosive and interesting on the palate where lemon peel and chalk take centre stage aided by great acidity for length and persistence. — 9 years ago