Jay Kline

9.3

Paolo Bea dinner at Semo. All wines were prepared by opening and slow-ox, prior to service. Abbreviated notes due to the setting. The 2020 Lapideus pours a hazy straw color with notes of undigested hay, black lemon, Brachs butterscotch, white and yellow flowers, and some tarragon. The palate shows low+ tannin and acid works well with the halibut crudo. Drink now through 2035. Bottle No. 800/2610 — 5 months ago

Jason Hutcherson

9.0

Very nice Cali Temp. — 4 years ago

"Odedi"

9.3

Dark ruby in color with a purplish rim.

Strong nose of blackberries, sweet plums, cooked cherries, oak, vanilla, dried figs, wet leaves, raisins, licorice, spices, tobacco leaf, earth, herbs and peppercorn.

Full bodied with medium acidity, bold and spicy.

Dry and very fruity on the palate with blackberries, black currants, raisins, dried figs, plums, cooked cherries, oak, vanilla, licorice, spices, tobacco leaf, chocolates, coffee and mocha.

Long finish with fine grained tannins and tangy raspberries.

This is a great Amarone. Nicely aged, big and tasty. Nicely balanced with a nice mouthfeel.

Good right out of the bottle, and better after 90 minutes of airtime. I did not decant it, but only let it open in the bottle.

This 12 year old from an excellent vintage is peaking now, and will continue to drink nicely in the next 5 years.

Delicious by itself or with food. I paired it with a delicious pizza with prosciutto and fresh arugula.

A blend of 70% Corvina, 20% Rondinella and 10% Croatina. Aged in French oak barrels for 30 months. 800 cases produced.

16% alcohol by volume.

93 points.

$65. — 5 years ago

Stuart Scheff

8.9

Nerello Mascalese 800 meters above sea level. 😘 — 7 years ago

Kenta Hayashi

9.3

Michel Fallon was once the cellar master at Jacques Selosse. He started making wines since 2000 in Selosse's cellar and makes approximately 800-900 bottles a year. This was quite like Bereche or Savart on the nose with crisp green apples and citrus. This eventually gave way to some oxidative notes but certainly not to the extent of Krug or Selosse. Saline, minerally, and chalky on the palate. The bubbles did not last for the entirety of the meal and apparently this suggests that the wine is a grower and not a house. I have yet to figure out why. The biggest clue was the finish. While the nose was alluring, the finish was rather short after a hour into dinner. Surprised to learn that was was a Blanc de Blanc as it displayed a few Pinot characteristics. Lovely wine but I'll stick to my Savart's. — 8 years ago

Gobindjit S. Dhaliwal

9.2

Garnacha at its finest, sourced from vineyards at about 800 meters around Rozas del Puerto Real, and aged in old oak foudres. Fresh and lively with exquisite aromas of strawberries, raspberries, lavender, thyme, licorice, and crushed rock. A light bodied red with sweet red fruits on entry, crunchy refreshing midpalate with some umami notes followed by saline minerality that intermixes with exotic spices. Easy to drink and quite refreshing. — 8 years ago

with Carlos

Ironia

9.0

Возьмем еще раз точно. Приятные танины, специи, перечное, вяленые ягоды, ваниль. оч хорошо со стейками. 800₽ в Окее. Хорошее соотношение цены и качества. Не кислое. Пишут что напоминает смесь карменера и пино нуар. Приятный нос. — 9 years ago

Jake Hajer

9.1

Apples, herb, butterscotch. Exotic. Not super effervescent. — 10 months ago

Sipping Fine Wine

8.9

100% Bobal from organically farmed vines in the Casa Segura estate at 800 meters in altitude, aged about 6 months in large oak vats, deep Ruby with aromas of red/black fruits, spice and floral notes. On the palate flavors of raspberry and black cherry with pepper and herb notes. Fine firm tannins, medium+ finish ending with fruit, spice and lively mineral character. Good value. — 4 years ago

Jeff Roach

9.4

Wonderful. Beaujolais crus? Never had one before. Elevation between 800-1500ft and cool microclimate. Not sure what that means. Raspberries, cherries, light acidity. Need more of this in my life. — 6 years ago

with Jennifer

Rachel C

9.1

Not usually a cab fan but this one stood out at a wine festival with over 800 to try! — 7 years ago

Mark S.

8.9

Oak. Ample aroma overflowing out from my glass, black currant. Leather, spicy, enough concentration with ripen black fruits. This is near Tarbot, far from Lagrange. @800/100ml(4000), T Enoteca, 190310 — 7 years ago

Bob McDonald

9.5

Well located situated between Lafleur and Petrus hence the name. A little bit of history - Pomerol was originally planted by the Romans but fell into disrepair and neglect until the 17th and 18th Century. The total area of Pomerol is only 800 hectares. This wine is plummy and very earthy and so enjoyable. My notes said “This is why one loves Pomerol “. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Nose of; sweet & sour dark cherries, some fruit liqueur and alcohol notes, macerated; blackberries, blackberries, blueberries, black plum, plum & strawberries. Cinnamon, vanilla, sweet, rich, moist, dark earth, very light spice, some black licorice, crushed dry powdery limestone, fresh & dry dark red florals, red roses and violets. The palate is full medium and gorgeously round. The tannins still have some teeth. It’s a good time to have our last 2000 of this wine. Ripe, sweet & sour; black cherries, blackberries, strawberries, black plum, plum, blue fruit notes, touch of prune, & black raspberries. Light cinnamon & vanilla, sweet, rich, moist, dark earth, very light spice, some black licorice, fruit liqueur notes, black tea, crushed dry limestone, soft volcanic minerals with an edge as they set, some bramble, fresh & dry dark red florals, red roses and violets. The acidity is like Niagara. The structure, tension, balance and length is rock solid. The finish is; long, elegant and beautiful. The thing I like about the Domaine Leroy Village wines is that they basically make it very similarly to their wines that cost in excess of $800-$1500 upon release. However, their Village wine is around $50 if you buy it right. The difference in their village wines are the vineyard sites, but once the fruit gets to the Domaine, the grapes are handled in a very similar fashion. All sites separately fermented. Great wine and even better value. Lalou Bize-Leroy (mid right photo) still owns 25% of DRC. Lalou was once also the managing Director of DRC as well. She stepped aside over differences of opinion regarding yields and being completely biodynamic. Lalou prefers very low yields. Domaine Leroy is completely biodynamic. Lalou Bize-Leroy also has her own vine training method and all pruning is done strictly by hand. Additionally, she believes in the benefits of singing to her vines (her babies) daily. Lalou Bize-Leroy is and will forever be a legend in Burgundy as she has been deemed “The Queen of Burgundy!” — 8 years ago

Dick Schinkel

9.7

Only in Magnum!
800 Magnums ! This is Magnum 259 ! — 2 years ago

Bob McDonald

9.4

We first tried a bottle of Celestins in a restaurant in Gigondas some years ago, and for me it was a WOW Wine. Had this latest bottle on Sunday with Roast Pork. Medicinal to begin with which blew off. Barnyard aromas - horse manure. In hindsight this could’ve been Brett but the overall impression and tasting was impressive and memorable. Glad I have 3 left. Showing a medium to full bodied palate. This is textbook CdP in the old school genre. The tannins are silky and sexy - a liquorice note together with saddle leather. Henri Bonneau passed away in 2016 and the wine making is now carried out by his son, Marcel. A visit to his archaic cellars was keenly sought after and rarely granted. Mould all over the walls, rickety stairs light bulbs dangling from the ceiling and a floor which stuck to the soles of your shoes was how one visitor described his experience in the cellar. Nevertheless this is a CdP up there with Rayas and the top Cuvée from Beaucastel. The blend is usually 90% Grenache with the balance made up of around 4 or 5 different varieties. — 3 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Our first bottling from this small production family winery in Calistoga.

My first impressions of this wine, it’s a classic older Calistoga Cabernet. It’s nicely resolved but, not at the end of its life as some have predicted. It is a shade past its prime but, drinking nicely with the exception it’s a touch hot, even after all this time in bottle and when temp’s were not pushing alcohol levels like they can now. However, heat aside, I enjoy wines just the other side of their prime and beyond. Brings out additional complexity-characteristics and are infinitely more interesting.

The nose reveals, stewed & baked fruits of; blackberries, black plum, black cherry extract, black raspberries with some deep blue fruits. Loads of baking spices; clove, nutmeg, cinnamon and vanilla. Dark spice, dark chocolate, sweet tarriness, mocha, caramel, walnut shells, anise to black licorice, steeped, dark fruit teas, mint/eucalyptus, dry crushed rocks, leather, tobacco, graphite, used charcoal, dark liqueur and cola, dry herbs with dark, red, blue, purple, fresh & withering flowers accented with lavender.

The body is rich, lush, ruby, statin, velvety and thick. The tannins are rounded & softened but, still speaking loudly. The structure, tension, length and balance are in a very good place. This wine has legs to stand for another 5-10 years depending on how you enjoy them. Stewed, candied & baked fruits of; blackberries, black plum, black cherry extract, black raspberries deep blue fruits, purple fruit blend, haunting raspberries with poached strawberries as it sets. Loads of baking spices; clove, nutmeg, cinnamon and vanilla. Dark spice with good palate heat, dark chocolate, sweet tarriness, mocha, caramel, walnut shells, anise to black licorice, steeped, dark fruit teas, mint/eucalyptus, dry crushed rocks, dry top soil, slightly, moist clay, pronounced, fine volcanic minerals, leather, tobacco, graphite, used charcoal, dark liqueur and cola, dry herbs with dark, red, blue, purple, fresh & withering flowers accented with lavender. The acidity is round & exquisite. The long finish is; well balanced fruit & earth, very complexity, rich, delicious and persists endlessly.

Photos of; Stephanie Jones Bailey, Rick and Elaine Jones, Estate view, their Cabernet fruit close to harvest and vineyard staff managing fruit clusters & leafing.

Producer notes...they were founded in 1996. Jones Family Vineyards specializes in estate grown Cabernet Sauvignon and Sauvignon Blanc. Thomas Rivers Brown makes their wines, two Cabernet wines...Jones Family Vineyards Estate Cabernet Sauvignon and The Sisters. TRB also makes an extremely limited production of aged Sauvignon Blanc that is cellared for over 3 years in barrel and bottle.

Jones Family has ten acres of south facing vineyards that lie 600 to 800 feet off the valley floor, resting above the fog line, an ideal altitude for growing Cabernet in the Napa Valley area.

@Paul T- Huntington Beach FYI. — 7 years ago

Stefan MG

10

One of the best, and very cheap. — 8 years ago

Mike Knight

9.2

If United would have offered this wine instead of an 800 dollar voucher they would have had multiple volunteers — 9 years ago

Dmitry Bu

9.0

за 800₽ отлично — 9 years ago