Scott@Mister A’s-San Diego

9.4

2000 vintage. Last tasted 9.25.23 (9.2) after 1.5 hours decanted. Popped and decanted this for lunch. Great fill and solid cork. Throwing a bit of sed but less than anticipated. Meh nose. Medium body initially. Started off on the rich side of the ledger but not plush. Had some smoothness afoot. Tasted after 45 mins open, 1.75 hours open and 8 hours open. First two were unspectacular. After lounging in the decanter 8 hours, wine had firmed up, thinned out, picked up plenty of secondary flavors and had that previously missing grip. If you're gonna open this during the holidays or anytime soon, do it very very early...otherwise, it'll be a total waste. Wine has miles to go. No rush to crush but just air it out in advance properly. 10.16.24. — a month ago

Peter van den Besselaar

9.1

NV | Birthday of my Love. | Lunch at restaurant Pikaar Hilvarenbeek — 3 years ago

Ron Siegel

9.3

Always a great choice for a 2nd btl off the list to finish lunch. Lots of berry fruit, citrus, pastry dough in a creamy finish — 3 years ago

Vijay Parikh

9.6

Spectacular Rousseau Charmes! Put on weight and complexity steadily over the two hour lunch! — 2 months ago

Bob McDonald

9.4

Brief notes. First of 6 had with 500 grams of Mooloolaba King Prawns for Easter Sunday lunch......a great match. The characteristic dried pear notes on nose and palate. Wonderful palate intensity and length with moderate acid. Very enjoyable. — 2 years ago

Jay Kline

9.3

Christmas lunch date at V. Mertz. Disgorged January 2013. No formal notes. Rich in style with bruised apple, brioche, honey and some nutty, oxidative notes too. Zippy acid still. A truly wonderful way to close out the meal. — 3 years ago

Mitch Powell

9.0

Christmas Eve lunch — 5 years ago

Conrad Green

9.3

Classic lunch bags. Inky sour cherry and stony grippy fruit. Really straight down the line bordeaux. Classic. — 9 months ago

with Paul

C Fong

9.6

with Chichi at Los Caracoles in Barcelona. Great Rioja with dried red fruits on palate; long finish; full bodied. Tertiary flavours like leather, tobacco and some smokiness develop after decanting for a while. Paired with grilled chicken; white tuna tomato salad; smoked sardine; fish soup for lunch. SO DAMN GOOD — 2 years ago

Dan Michael

9.6

What a spectacular way to start our annual Boys Lunch in SF. Pristine magnum of ‘96 with toasted brioche aromas and a rich, complex palate. The golden color was remarkable. It was even better as it warmed up. What a joy! — 3 years ago