Andrew Cullimore

9.3

Medium lemon yellow , though within expectations for a 22 year old white Burgundy . Touches of smoky butter , lemon peel, red apple , ginger, chalky with wet stones and a touch of hazelnut . Complex , open and inviting on the nose , some development but still quite fresh and lively . On the palate this is intense with good grip , again showing the freshness from the nose , lemon peel , chalky , touch of white peach, sea breeze and lightly toasty finish . Long refreshing, mineral tinged finish . Perfect now , though benefits from air , becoming more mineral and focused with time and will continues to show well over the next 5 -8 years , maybe longer . — 5 months ago

Kevin Cahoon

9.3

Not quite as good as my last bottle in 2019. Lots of red cherry, strawberry and pomegranate fruit accented with deft touch of oak and just a hint of sous bois. A touch compact at opening but develops nicely wine air. Bright red fruit tones on the palate with brown spice, baked stones and a bit of dried earth. Quite fresh with good extract that plays nicely with the tannins. Finish of red fruit and Corton minerality. This bottle is missing a level of focus and depth that would really elevate the palate.
Drinking well now with potential for more developed. Certain to be enjoyable over the next 5 to 7 years. — 4 years ago

Ian Hamel

9.1

2021/5/7-9 with meunière of shitabirame, etc. A totally different thing from the straight Roche Vineuse - initially there’s a fair bit of oak but with time and air it integrates nicely. There’s citrus, white flowers, buttered toast, and some cool stones. The palate balances tangy acidity and savor. I’d love to see how this continues to evolve. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

The nose reveals; sour lemons, green apple skin, green apple Jolly Rancher, lime zest to candy, pineapple juice, underripe green melon, white peach, honeysuckle, some fresh, green herbs, white spices, cream, notes of melted butter, caramel notes, hints of vanillin, cream, some candle wax, steely flintiness, saline, sea fossils, powdery beautiful, chalkiness, limestone minerals, grey volcanics, fruit blossoms, spring flowers, jasmine & yellow florals.

The body is; a touch waxy, full, rich, round, lush & gorgeous. Great viscosity, tangy & sour lemons, green apple skin, green apple Jolly Rancher, lime zest to candy, pineapple juice, underripe green melon, white peach, honeysuckle, honeycombs, some fresh, green herbs, white spices, caramel notes, hints of vanillin, cream, steely, flintiness, white spices, mint, saline, sea fossils, powdery chalkiness, limestone minerals, grey volcanics, river stones, tree bark w/ just a touch of sap, fruit blossoms, spring flowers, jasmine & yellow florals. The acidity is like a rushing, fresh water Colorado river. The long; gorgeous, sexy, polished, elegant, finely balanced finish is excellent wire to wire and persists minutes.

Beautiful wine & vintage. It’s about 3-5 years away from 94 & has 10-15 years of good drinking ahead. Properly stored of course.

Quite good with Lamb Chopper harder white cheese & Rustic Bakery Rosemary & Olive Oil Organic Flatbread & the Jasper Hill Willoughby soft white cheese with the Firehook flatbread crackers.

Photos of; Domaine William Fevre, their Bougros Vineyard, Winemaker- Didier Séguier and the entrance to William Fevre. — 6 years ago

Michael B

8.9

This is a new and interesting wine to me. Perdera translates to, “place of many stones”. The wine is composed of 90% Monica, 5% Carignano, 5% Bovale Sardo. Monica is an exclusively local grape of Sardinia. The wine is medium bodied. Notes of cherries and plums, followed by mild notes of peppercorn, anise and herbs. Fresh acidity along with mild tannin. Very enjoyable! — 6 years ago

Joe Lucca

9.5

Insanely young, however just needed to try this. Double decanted, but still pretty much an impenetrable fortress. The nose is completely intoxicating; molasses, caramelized brown sugar, fresh Madagascar vanilla bean. The palate explodes with black and purple fruits; black plum, cassis, Christmas spice cake, blackberry tart, crushed allspice, deep mineral rich soil, field stones. Finishes with awesome structure. Bury this in the cellar for at least 5 years, more like 10. — 7 years ago

with Diana

Mark Flesher

9.3

Not ready to go yet. Has all the bones and has great structure, but has a lot of astringency on the finish. Black, purple and blue fruits. Finishes with stiff oak tannin but had a decent amount of black pepper spice on the finish as well. This wine was very pleasant to drink, and by the time I got around to it I think that it had been open for about 3 hours or so which definitely did help. Still, I think the best years of this wine are at least 4-5 years ahead, and think this one will drink well for 10-15 years. — 7 years ago

Rob N

9.4

This wine from Saxum is a great value — smooth, even fruit; great balance overall. 79% syrah, 7% petite sirah, 7% grenache, 5% mourvédre. 97 points from Robert Parker and $129 when I bought it from K&L although market looks more like $160 now. — 7 months ago

Andrew Cullimore

9.4

Medium yellow , touch of gold . Fine bubbles , though not a lot noticable in our wine glasses . Bit of development with brioche , orange rind , mocha , touch of honeysuckle and crushed stones . On the palate this is fine boned , elegant, lemon rind , baked pastry , fine chalky notes . Quite high grippy acidity , this is linear and quite direct in style , but enough volume on the palate to cover its bones . Good medium length mineral and crystallised lemon pith charged finish . This is drinking well now but will probably last well over the next 5-10 years. — 10 months ago

Ceccherini Cristiano

9.9

If you could guess this white wine was 20yo i would be highly impressed
Colour is still pale to gold
On the light spectrum of the SMARAGD(😉) category, being only 13% in alcohol
It has a ripe pear, nectarine
Then moves to hints of marzipan and hay
But what it stands out is the mineral
Chalk and wet stones are extremely pronounced on the nose and on the palate
It drinks still extremely young and i am sure it will flesh out in the future i reckon
Long and too easy to go down
I had another bottle of this wine perhaps 5 or 6 years ago and i think this looked younger and with more potential than that, but i will go and cross check what i am saying now.
Few things i figure out from tonight bottle:
Firstly Hirtzberger IS my favourite producer in Wachau, then that Spitzer is surely a fresher subclimate than, for example, Dursteiner and lastly that light Smaragd and Federspiel are more my cup of tea rather than huge 14-15% smaragd(and in saying that i dont deny the bigger potential of the latter, i just enjoy more the former). Ok, i got it down for future reference so that i can't forget. — 5 years ago

Mike Saviage

9.5

The third in a string of white burgs all acquired from the Don Stott Sotheby auctions. This was notably darker than the previous two bottles. Some oxidation on the nose, with notes of candied lemon, brown sugar and some iodine. With air, there's some desirable citrus and leesy notes that come on. And while the oxidative note in the nose is noticeable, when you taste the wine you are hit with a ton of acidity that says this bottle is in no way over the hill. In fact as the wine took on more air, the nose took on typical old Ramonet notes including the mint and wet stones attributes. The acidity and power lasted for about an hour and then some decline happened. Pretty damn good juice and on other nights this probably would have been the favorite white. (Bday 5 of 13) — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

The right order with our Porterhouses. Still has the Margaux elegance presence but, lacks the quality of fruit & characteristics of the 06 Rauzan-Segla.

Not the best vintage I’ve had from Lascombes. Interesting as this was a warm vintage. All my previous 2003’s have shown bright, ripe fruit. The fruits were dull & lacked freshness which, is very different than the other 03’s I’ve had to this point. I don’t know if the staff trimmed too much canopy and the fruit got too much heat and UV light, therefore losing freshness along with a lack of water during the season.

This will still drink well for another 5-8 years before it declines. Our Porterhouses helped contribute to a better experience masking some of its shortcomings.

The wine showed dull, dark fruit with more earthiness than expected given its evolution from its bottle age. Dry soil & clay, stones, dry forest floor, dry tobacco, used leather and withering & dark flowers. The acidity was pleasant but not up to par. The finish lacked Margaux beauty but, it did pop up here and there. Just no consistency. The fruit was flat and lots of dry earth on the long set. Not bad just no up to what I expect from Lascombes and the vintage.

Photos of; Chateau Lascombes, concrete tank cellar, barrel room with some unique lighting for a Bordeaux producer and their tasting salon. — 6 years ago

Ken Z

9.2

Drank 1/22/20. Very nice with lamb chops and a red wine reduction, but best to avoid anything sweet.

Scents of Blackberry, cassis, wet stones, tar, and just a hint of green bell pepper. Very dark on the palate, with blackfruit, tar, cocoa nib, and espresso. Very well balanced. Tannins are somewhat firm, with a long, dry finish. Give it at least a 30 min decant. Should hold at least 5 more years. A quality wine for sure.

4/21/8/4/4 +50 =91 pts. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

My last bottle of 2001. It was in peak form with another 5-7 years ahead.

When you buy upon release, you get that it is a pretty good wine but, young, it is still astringent and earthy. However, when you cellar it for 17 years, it blossoms into soft, creamy, velvety expression of balance and elegance. The best part is, it was $25. I’ve had some expensive wines that were not this enjoyable.

The fruits were beautifully ripe; blackberries, dark cherries, black raspberries and showing nice blue fruits. The evolution softened, the earth and gave it amazing integration. Soft tobacco tones and leather, most clay, top soil, stones, anise, a little dry brush, beautiful, round near perfect acidity and a creamy, lush, round, creamy finish that sings on the palate. Nice pair with our New York Strips. 🥩

Photos of; Chateau Malescasse, their concrete tanks, oak vats, barrel room and their elegantly appointed tasting room. — 7 years ago

Mike Saviage

9.5

Nice golden hue, looks heavy and rich in the glass. Honeyed fragrant nose. Notes of sweet apricot, mango, lemon, white clay, tan spice, and stones. Nice intensity in the mouth, with gobs of fruit matched against acidity that built over the afternoon. Telltale aged Raveneau honey, exotic today but not over the top. I brought this and it was the best of the couple or so bottles of it that I've had. Was at its best with ~5 hours of air, and leftover was still singing the next morning. — 7 years ago

Freddy R. Troya

9.5

Five Stones Vineyards – Nobility 215a White Blend – 2023
Judean Hills – Israel 🇮🇱

Overview
A tribute cuvée composed of 95% Chardonnay and 5% Sauvignon Blanc, aged in French oak. The 2023 vintage sits beautifully between the richer 2021 and the brighter 2024, showing greater depth, more mid-palate weight, and a remarkably polished finish, arguably the most complete expression of Nobility 215a to date.

Aromas & Flavors
Ripe pear, baked apple, lemon curd, and subtle pineapple, woven with toasted brioche, vanilla bean, and delicate spice. Compared to 2024, this vintage reveals more concentration, smoother integration of oak, and a gentle mineral note that adds refinement.

Mouthfeel
Medium-plus body, rounder and more structured than 2024, with a creamy texture balanced by vibrant acidity. The finish is long, elegant, and beautifully layered, showing the precision of high-altitude Judean Hills fruit.

Food Pairings
Butter-poached halibut, roast chicken with herbs, creamy pasta, seared scallops, or soft Mediterranean cheeses.

Verdict
The 2023 Nobility 215a is the standout vintage, richer than 2024, more focused than 2021, and exceptionally well-balanced. A sophisticated Israeli white showcasing tension, elegance, and depth in perfect harmony.

Did You Know?
“Nobility 215a” honors Sergeant Maj. Yitzhak Tamir, whose radio code (215a) became a symbol of courage during the Yom Kippur War. The wine was created as a tribute to his legacy. — 7 months ago

Paul T, Missing My Beautiful Wife 24/7

9.5

If Sassicia is 💯 points for 2016 you had to figure their other wine was good as well, give it another 5-10 years without any issues. 2016 was a great year over-there. This at $45 or 2016 Sassicaia at $400.00 if you didn’t buy at $175.00 early
Wine Advocate 94+ review as follows,

This wine is showing exceptionally well in this classic vintage. The 2016 Guidalberto (Cabernet Sauvignon and a smaller percentage of Merlot) opens to a full and generous bouquet and a beautifully rich and velvety appearance. This edition of Tenuta San Guido's mid-level wine offers a bigger aromatic profile, more texture and more volume as well. Dark cherry and blackberry segue to spice, tar, leather and sweet fruit at the end. The mouthfeel is elegantly shaped, silky and nuanced. This may well be the best vintage of Guidalberto I have yet to taste—and you can get this wine at a great price too.
Just south of Livorno, Tuscany, lies the Bolgheri Sassicaia DOC, and the Tenuta San Guido estate, where Sassicia is produced. The estate was originally owned by Marchesi Incisa della Rocchetta, and has been managed since WWII by his son, Niccolo. A true pioneer in the Italian wine industry, his experimenting with the introduction of non-native varieties to Italy, resulted in the world-famous Sassicaia. In Italian, Sassicaia means "the place of many stones" and is used as the proprietary name for the estate's Bordeaux-style blend of Cabernet Sauvignon, Cabernet Franc and Merlot. The vines of the Sassicaia vineyard were originally planted with cuttings from the prestigious Chateau Lafite-Rothschild. The wines of Sassicaia were so instrumental in creating the "Super-Tuscan" sensation that 1994, the Italian government granted Sassicaia its own DOC status in a sub-zone of the Bolgheri DOC. Fermentation takes place in stainless steel vats, and the wines are then aged in French oak barrique for 18 to 24 months prior to release. Sassicaia produces a second label called Guidalberto and recently released a third wine, Le Difese, that is virtually unavailable in the U.S.
— 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

@Delectable can you please add the 2003 vintage. I keep getting error message 2000.

It’s a very good night when you have an Allen Brothers Ribcap and an older Pichon Lalande. It is my favorite beef pairing. The 03 is just starting to move into its good phase. I would not open another 03 for at least 5 more years and has another 10 plus years of good drinking ahead.

I decanted it for about 2 1/2...could have used another half hour. Once it was fully open, the body was elegant and the tannins like velvet. The ripe black raspberries & raspberries led the rush onto the palate. Followed by; blackberries, dark cherries and a little strawberries on the long set. Gentle earth of; stones, clay & loamy dry soil, fresh tobacco, graphite, suede style leather, some dark spice, understated baking spices of; vanillin, cinnamon, nutmeg and just a dash of clove. Dark, red, purple & some blue florals. The acidity was excellent. The creamy, velvety, elegant, well balanced in fruit and earth was harmonious wire to wire.

The pairing causes my eyes to roll and let out an mmmmm.

Photos of; Chateau Pichon Lalande, stainless steel tanks, side garden area of the chateau and their barrel room. — 6 years ago

with James and Christina

Brenda Lambert

9.6

Not a blend. Just Cab Sav. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

Whenever I have a really older bottle of wine, I think, what was I doing in this case 1989?

About this time of year, I was walking into Candlestick Park for the Bay Bridge World Series while this wine was fermenting. I was walking through the parking lot when the 89 earthquake hit. It was like Godzilla was a Gopher tunneling under my feet. The stadium erupted with a resounding cheer. Earthquake during the World Series...yeah! It wasn’t until an hour later that hard reality set in.

This Chateau Lynch-Moussas is a recent direct purchase from the Negotiant. 89 was a pretty good Bordeaux year. So, why not see how a 5th Growth producer wine evolved over 30 years. It’s a treat to enjoy wine with this much age.

While Lynch-Mousses has improved vastly in more recent vintages, back in the day, they made some nice wines but, not great. This wine shows beauty & elegance but, it lacks fundamental elements of high quality. However, its fruit and structure have held up nicely over the years.

The nose reveals a fair amount of; barnyard, mushrooms, ripe; blackberries dark currants, dark cherries, black raspberries & strawberries on the edges of the glass. Black plum skin, dark chocolate, raspberry cola, mocha, caramel, clove, nutmeg, burnt cinnamon, tarriness, graphite, leather, old tobacco, dark spice, dry herbs, dark, rich, black earth, stones, dry brush, steeped tea with withering red & dark florals.

The body is still full and round. The fruits are still ripe & slightly candied. The wine is still holding an interesting drinking window, it’s on the decline. While that sounds not good, I find them in this phase infinitely more interesting. Ripe; blackberries dark currants, dark cherries, black raspberries & some strawberries. Black plum with skin, dark chocolate, raspberry cola, mocha, caramel, clove, nutmeg, burnt cinnamon, vanillin, tarriness, graphite, leather, old tobacco, dark spice, dry herbs, dark, rich, forest floor, mushrooms, stones, touch of limestone minerals & crush rocks, dry brush, steeped tea with withering red & dark florals with violets. The acidity is round & excellent. The long finish is; rich, ripe, well balanced & intergraded with long drier but, very floral persistence.

Excellent with our steaks. Still has another 5-7 years of good drinking ahead with excellent storage. I also miss the 12-13% ABV of the 80’s Bordeaux’s.

Photos of; the entrance view of Chateau Lynch-Moussas, Count Jean-Baptiste Lynch of Ireland and Chateau founded in the 1800’s, the owner/operator since 1961 - Emile Casteja and their barrel room.
— 7 years ago