Paul K

9.0

Didn’t stand up to tonight’s competition — 15 days ago

Shay A

9.3

(Two previous 1983 wine reviews never made it on here, so copying from my CT).

Continuing a run of ‘83s over the last 3-6 months, this not only showed quite well, but it was at its best after almost two hours in the bottle. Whereas the ‘83 Pichon was clean and elegant, this was a bit more dense and powerful. Beautifully expressive aromatics of potpourri, espresso, fig and leather with a flavor profile mostly on the red/black fruit side of the spectrum. The mid-palate showed good weight and continued to bulk-up during the evening. Old cherry-tobacco note at the finish. Honestly, this drank like it was more early ‘90s than it was early ‘80s. Good. — 5 days ago

David White

9.3

It’s 10 years since Serge. Hochar’s death whilst swimming in Acapulco on NYE 2014 and I think it’s appropriate to celebrate his legacy that is the modern Chateau Musar.
I first tasted Lebanese wines in London circa 1986 when I used to go to a couple of Lebanese restaurants in Shepherds Market near Mayfair in London
Al Hamra is still in business
I’ve been to Beirut several times and always stock up at the airport duty free
So a toast to a departed icon of the wine world
Since my last 2011 4.5 years ago (see note) this has aged wonderfully and I’ve up my rating several points
Another few years and it will be further improved
Optimal decant time was around 3.5 to 4 hours
Ethereal stuff — 2 months ago

Robert Ahlstrom

9.5

Nice minerals, citrus, opens up over five-ten minutes in the glass, bubbles are not overpowering. — 18 days ago

Ericsson

9.5

In the glass, it’s a deep, opaque ruby, promising something serious. The nose has blackcurrant, cedar, and graphite, with a hint of dried herbs, dust and cigar box, like stepping into an old library. There’s restraint here, almost old school. No overripe fruit, no excess; just balance, precision.

On the palate, it’s all about structure. The tannins are firm but refined, holding together layers of dark fruit, espresso, and a touch of cocoa. The acidity is just enough to keep it fresh, cutting through the richness of it all. As the wine opens up, there’s a shift; an earthy, almost savory depth that lingers on a long, seamless finish. Could have saved it but it is peaking and paired perfectly with a thick cut of ribeyes over mesquite charcoal with great company and conversation. — 15 days ago

David T

Independent Sommelier/Wine Educator

9.4

With Christmas Prime Rib seasoned in Maldon salt, fresh garlic, Thyme, Rosemary. Pepper, Basted in butter, meat juice, drenched on Campari Tomatoes & Shallots.

This bottle was good but it’s not up to others I’ve had in the last year. — 2 months ago

Daniel M

9.2

You're not 40 every day and I wanted a special wine to celebrate that special day. Fortunately the wine bar / open kitchen restaurant we went to had that special wine, amongst 400 references, that I had been desperate to taste for a long while. I didn't take notes so it's all from memory, but the nose is what I liked the most. Coconut notes, leather, cherries, coffee... I spent probably 15 minutes in total smelling that wine. The palate was great with some acid drive, some matter but not in an overwhelming way, some gentle, well integrated tannins in the rear, before a long finish with savoury notes, red fruits, coconut and that gentle grainy tannic layer. A great experience to top up a day to remember.
Oh and if you happen to be in Warsaw, Poland and be looking for a great wine place, make sure to check out Kontakt - wino & bistro. — 2 months ago

Shay A

9.3

(Two previous 1983 vintage wine reviews never made it on here, so copying from CT).

My experiences with 1983s has been fairly positive, and this PL certainly is among the better I’ve had from the vintage. Holding color nicely with deep ruby and slight bricking around the rim. Started off a bit dense and muddled, but hit stride about 30mins later with a mix of red and black berry fruit, cassis, a streak of herbal green down the middle (something I always get with PL). Excellent example of the fruit showing lots of flavor without being overly ripe. Leather, sweet pipe tobacco, graphite, and still some vibrancy at the finish with tannin structure. Clean and elegant at this stage. Showed well over the course of two hours. Drink up and enjoy. — 5 days ago

Mark Farrell

9.5

Deep ruby in color with slight brick color on the rim. Nose is quite pleasing with berry compote, lavender, and dark chocolate. Also a bit of earthiness. Wow. A great mouthfeel on this wine. Well balanced with tannins still a bit heavy. That said, I like my wines with a bit more tannic backbone. These notes are from pop and pour taste. Will let it open up a bit and will update if it changes significantly. — 23 days ago

Scott@Mister A’s-San Diego

9.6

2002 vintage. Nice fill, good cork. Decanted with a respectable amount of powdery sed. Smelled great during decanting. Tasted 1.5 hours after opening/decanting. Expected light body with delicate tendrils. Medium body with a light palate footprint. Holy shazzbaat. This was absolutely firing. Like top of the pops, straight up to number one. Exceptional knitting and in a perfect spot now. Go all the way back to the inaugural 1982 vintage with this winery’s cabernet…thought my all-time fave was the 1991 altho the 1986 and 1987 were special. The 2020, picked early, thus avoiding the fires, is phenomenal as well. This was on another level and have had approx 150 bottles of Spottswoode Cab in the last three + decades. It was probably the best out of all of them. Difficult to imagine Napa Cab better than this. Power and finesse on display. Not improving but can hold this intensity for another 4-5 years. 12.24.24. — 2 months ago