Somm David T

Independent Sommelier/Wine Educator

9.7

Rick Stiles who hosted me is not only quite knowledgeable of Promontory, he also has an extensive career in the wine trade. He was nice enough to ask me if there was another vintage I’d wanted to taste. Given that he asked, I told him I really love the style of the well made Napa 2018’s. Then poof, we were tasting their 2018. At the conclusion of my tasting he also presented me a gift of the oil olive they make. Looking forward to trying it this weekend.

As for their 2018, it, like many 2018’s are showing very well at this point. This will benefit from another 5-7 plus yrs of cellaring and its window closes out around 2045-50.

The mouth entry is glorious. Rich, lush, ripe dark & red fruits, delicate tannins, soft everything; earth, mocha, dry herbs, spice, licorice dark chocolate, violets, perfect acidity extremely well balanced, soft tension & structure with an excellent long finish that lingers minutes.

Add another point or two when it hits it precipice.

Rick and I tasted their 2023 from oak vat. It is excellent and will merit a 💯 points from likely all or most critics. The 23 will remain in vat until June and then released for purchase in 2027.

Tasted at the winery 1/14/25. — 21 days ago

Paul T, Missing My Beautiful Wife 24/7

9.6

I can only imagine what this will be like in 10 more years. Unfortunately I had to open this way too early to make sure I didn’t need to pull a credit from a new store that I had bought a few bottles from, my 2019 Kerr were toasted from effects of heat. So had to make sure this wasn’t another bad bottle. As soon as I pulled the cork I knew it was just fine, tried a sip then corked back up then decanted the next day for 3 hours to enjoy with some Wagyu Rib Cap from Snake River. Fantastic combo. Took me forever to find a 2013 Jones at a fair price, bummer I had to open so soon. — 2 years ago

Scott@Mister A’s-San Diego

9.5

1996 vintage. Multiple (6) bottles tasted 1hr, 2hrs and 4 hrs after decanting. Sleek and linear. Not gratuitous and giving just yet but close. Needs another 5-7 years to absolutely ingratiate itself into your psyche/cellar/glass if you're a robot/AI or actually have patience. Sexy af. Decided and dedicated temptress throwing out just enough historic, Lalande-styled love currently to seduce completely if your patience is lacking. Total siren song. Fill those ears with wax and watch your bank account. Beware. This just may be the longest lived Lalande vintage I've ever hit. Discounted the 1996 vintage big-time initially but deffy mistaken with this specific/particular wine. Hard to locate but if you do, it's a go to. Been trying to source since tasting this vintage, without luck, since this visit. Number one on the Most Wanted BDX list currently. Pray for me. 4.4.23. — 3 years ago

John Bratincevic

9.3

Nose: licorice, cork, chocolate, blackberry, a bit of “purple”, subtle herbs, warm forest floor (pine needles). Smooth, deep. This smells very good and makes me happy already. Taste: smooth, dark chocolate, coffee, medium bodied+, a little earthy, bay leaf, blackberry. Very good indeed. 93. GREAT deal for the $15 I paid on sale! Should buy again - will try another couple bottles to see if they hold up, and if they do, will buy a case. — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

I’ve had a number of PC 96’s over time, none quite this good. The fill line & cork perfect. Very little sediment. Some bottle neck tannin burn. For me, Pontet Canet didn’t really hit its consistent, quality stride until 2005. Doesn’t mean they didn’t make a few beauties before then. Pontet Canet is proof that the 1855 Bordeaux Classification needs to be redone. Unlikely it will in my lifetime.

This 96 maybe just short of its precipice. Stylistically a little better than 94.

The nose reminds me of everything I love about older Bordeaux. Dark core of currants/cassis. Ripe, floral; blackberries, dark, baked cherries, sweet, black plum, poached/strawberries, raspberries, hints of baked rhubarb & blueberries, mixed berry cola. Sweet forest floor w/ leaves, sweet mushrooms, sweet led pencil shavings, steeped tea w/ hints of fruit, charcoal, dry tobacco/leather, some dry herbs, withering dark, red flowers, red roses with violets.

The palate is also everything I love about older Bordeaux. Dark core of currants/cassis. Ripe, floral; blackberries, dark, baked cherries, sweet, black plum, poached/strawberries, raspberries, hints of baked rhubarb & blueberries, mixed berry cola/red vines. Everything I understood the first time standing in the estate vineyard of Pichon Baron. Tasting limestone, dry river stone, dark, rich soils with dry leaves, dry stems. In fact, I’ve tasted vineyards soils everywhere I have been in every world wine region. Basically, everywhere in the wine world that has reliance. Many multiple times. Sweet graphite, steeped tea w/ hints of dark fruit, understated, layered baking spices-clove, nutmeg, cinnamon and vanillin, dark cocoa, dark exotic spices, some anise to black licorice, charcoal, dry tobacco with ash/leather, some dry herbs-safe/bay leaf, limestone, dry river stone, dry crushed rocks, dark, rich, earth with dry leaves, dry topsoils, dry stems, withering/dry dark, red flowers, red roses with violets, excellent, rainfall acidity with an extremely well balanced/structured/tensioned, great length and an elegant finish that lasts minutes and falls nicely on dry earth and dark spices.

A very, very slow roll with my Ribcap. Definitely better with the steak than on its own.

This bottle tells me this 96 has plenty of good drinking ahead, another 8-10 yrs+.

ABV is 13%. Disappointing it ever changed. — 20 days ago

Jay Kline

9.3

Opened about four hours prior to service and allowed to breath. Two bottles were opened tonight from the same cellar and one of the corks showed some small signs of seepage but both wines showed equally. No formal notes. The 1997 Opus One pours a fairly youthful looking deep ruby color with moderate signs of sediment and a near opaque core. The nose exhibited powerful aromas of dark fruits, organic earth, tobacco, leather, horse blanket (brettanomyces?!), and fine baking spices. On the palate, the wine is dry and the structure remains quite firm but the texture is plush and almost chewy. The notes on the nose are confirmed and the finish is long and satisfying.

But the tasting notes only tell half the story here. This was consumed alongside a 1990 Chateau Mouton Rothschild. Had these been served together double-blind, I would have absolutely understood if someone called both as left-bank Bordeaux. Yes, the texture was plush and yes, the color was dark(er), but only just. It was just waaaay more Old World leaning to me with the earth and presence of brett. Which makes me wonder, why hasn’t brett been noted very often in other TN’s for this wine? Only (Charlie Carnes and OneFive) really address it directly and maybe this is what most are getting at when they mention “Bordeaux-like” and all the Pauillac vibes. What I can confirm is that these notes were consistent between two bottles from the same case, still in their tissue paper, so I’m reasonably confident that this is characteristic of the 1997 Opus One. I digress; I liked the wine. There, I said it. It was a bit of a one foot in Old School Napa, one foot in New School Napa, handled with an Old World touch. I liked it even better side-by-side with the ’90 Mouton, especially considering the relationship between the two. That being said, folks that can’t get down with a little brett will be turned off by this vintage of Opus. In my case, I would enjoy another opportunity to drink the 1997 some time. Great now with some air to stretch its legs and should be enjoyable through the next decade.
— 3 years ago

Nicolas Lau

9.8

Beautiful and balanced. You get so much in this pinot that I don't know what more you could ask for. Longer finish maybe, another layer of complexity perhaps? I don't think so. This is such a good wine, you will remember for a long time. — a year ago

Steven Beishuizen

9.1

On the nose, this is blackberry, red cherries, red currant... Cocoa powder? On the palate, the blackberry and current is still there, but certainly some herbal notes as well... Green pepper... Dried sage... Medium body and tannins are quite pronounced at this stage... Another couple of years may have been preferred to soften a bit though this may be at the expense of the great currant up front... I feel there's some smokiness in the texture that I like here... The finish is long and makes me think of tree bark... A nice pairing for us tonight with flank steak. — 2 years ago

with Anita

Paul T, Missing My Beautiful Wife 24/7

9.8

This surprised me considering how young it was, another amazing steak 🥩 wine. — 3 years ago

Deborah M

9.3

Another one from last night’s birthday dinner. I had a little left to revisit on day 2 and it is still amazing. What a classic. I could sit with this for a long time. The smokey, deep dark fruit/licorice, and velvety mouthfeel, all make this wine shine. This one will definitely improve with more age. Easily one of the top 5 wines of the year for me. — 4 years ago