Michael J Holroyd

9.0

Good not my favorite though. Nice medium sparkling Riesling. Not to try or sweet. Strong on the nose, slightly acidic — a year ago

Alder Yarrow

Wine Blogger Vinography

9.5

There are some times when the only thing that will suffice is one of the world’s greatest Rieslings. Klaus-Peter Keller @kellerdalsheim is, in my mind, the undisputed master of the Rheinhessen region of Germany. The Keller family has been making wine for 10 generations, and the oldest parcel of Riesling they have has been handed down within the family since 1789. Keller, who apprenticed in Burgundy before studying enology at Geisenheim told me that he looks for “playful elegance” in wine. He wants it to dance on the palate. And I’ve never had a bottle of his wine that hasn’t made ME want to dance. This one marries lemon pith and lemon oil with Asian pear and mandarine orange peel. But all of these flavors are perceived through a quartz-like minerality that evokes the feeling of licking an icicle or exploring a glacial cave. Stunning clarity and incredible acidity makes for a profound glass of mostly-dry Riesling. — 5 years ago

CookDrinkFeast

9.0

Inky purple. Smells like grape jelly. Jammy notes on the palate with a little tobacco in the finish. It takes some time to open up. This wine has some junk in the trunk – which means it’s full bodied. — 7 years ago

Anna Vocaturo

10

Super dark rich color - a lil tannic — I want to eat braised short ribs with this - also again a great salinity- so maybe something with anchovies — 7 years ago

Philip Patston

8.9

A few years ago Spanish wine was a total bargain. Then they figured out they could send us junk. I stopped buying. But in desperation recently I got this and was surprised. Really pretty good and both varietals are very present. Even better after a day, showing some interesting depth. Maybe cheapie Spanish wines are back to being bargains. — 8 years ago

Todd Scurci

9.1

#eatalywines #veltliner — 9 years ago

with Annie

James K

9.4

Even better since we last opened one. — 2 years ago

Jakub Kalinowski

9.0

Crisp, fresh & tart on the nose with fresh cut hay, herby notes, (under)ripe lemons and a cold, steely very Rheingau core underneath.
On the palate this a fuller, riper mouthfeel, with a hint of creaminess and ripe fruit. Lemon curd, lemon sorbet, a hint of underripe mango, some white peach. A nice juicy, if not overly long, finish.
Nice drinking and has enough weight & structure but not the depth or precision you’d expect from GG level.
Edit: Day 2 with half a bottle left from yesterday. A nice waxy, lanolin character evolved. Seems more serious and complete. 0.1pts up — 5 years ago

Richard Shin

9.0

2nd time. Liked it as much as first time. Delicate but well balanced. Nice acidity and robust dark fruit. 13% al. — 6 years ago

Chris Wheaton

9.2

Crunchy and intense Dolcetto with plenty of crystal junk floating around at the bottom of the bottle. — 7 years ago

CookDrinkFeast

9.5

This is a big, juicy Cabernet with plenty of junk in the trunk. Smooth with flavors of blackberry and black cherry on palate with notes of chocolate in the finish. This wine is amazing. — 7 years ago

Les Huisman

9.1

Smells like a dessert wine, but drinking dry — 8 years ago

Richard Garcia

9.1

Classic, classic, classic. Rose petals, tar, cocoa, such intensity. Get yr junk punched in ... in a good way! 🤤 — 9 years ago

David E

9.3

I will somehow suffer through this off year with its harmonious balance and excellent execution. It's immediate appeal and charming forwardness (the hallmark of such junk years) can be overcome with much effort and determination. Everyone stay back; I'll take this one for the team. — 10 years ago

CookDrinkFeast

9.6

This wine had some junk in the trunk! It was full-bodied and had a delightful nose of blackberries and plums with a hint of spice. The slate was rich, ripe, and round. The wine was in a heavy bottle meant for cellaring, so we knew we were in for a treat. It was delicious with short-rib ravioli. — 2 years ago

with Marcus

Kathryn McCarty

9.2

Will serve with Xmas dessert! — 6 years ago

Ryan Vento

9.0

Feels like it’s been a long while since I’ve circled back on The Prisoner. I used to drink the junk out of this juice years back and now that I try it again, it doesn’t seem like much has changed, at least in terms of overall flavor profile - I know the company has been through a lot of changes over the years but they’ve kept the juice consistent (courtesy of the humongous assemblage no doubt). It’s still the ripe, brambly fruit fest that I remember, all laced in espresso, dark chocolate, and spice cake. A fun (but overpriced) blend that certainly has its place. — 6 years ago

with Krystal

CookDrinkFeast

9.0

This is big bodied red with plenty of junk in the trunk. Lots of black berry notes and velvety smooth. It was excellent with pan seared pork chops. — 8 years ago

Ryan Merkley

9.0

Cherry, deep earth, a bit of greenery, and nice oxidation. Still a bit hot, but hangs together. Found in the "hazerai" (Hebrew for junk) section at K&L for $14. — 8 years ago

Ron from VA

9.0

An aging project, this Michael Shaps led Cab Franc had a real since of place "taste". I think this was given a non-case Gold in VA. Really good structure - tannins and acid still carrying real strong energy! The success in this aging process: tempered junk! You know, the wild red fruit mixed with the herbal spice...it was mellowed into an elegant to Tenor. Loud yet articulate :) — 9 years ago