Scott@Mister A’s-San Diego

9.1

Atherton Wine Imports 2026 tasting at République, Los Angeles. 2023 vintage. 3.18.26. — 3 months ago

Tristan

9.5

2014 delicious, opens up nicely — 6 months ago

Byron Hewett

9.4

A beauty. — 2 years ago

GaryWEdwards

9.1

One of the more unique white wines from a marker , Yquem, that I didn't know even produced three wine — 4 years ago

Maggie Harrison

8.9

raspberry, bing sentiment. ripe fruit. medium+ acid. long tannins. pretty. — 6 years ago

Brendan Baker

8.9

Black cherry and plum, gravel, black licorice, damp earth, seems like a good bit of new oak, bit rustic — 6 years ago

David Clarke

9.3

Beautiful Wright and finish — 7 years ago

Scott@Mister A’s-San Diego

9.5

2012 vintage. Decanted and tasted after 30 minutes. Medium/medium-heavy body. Plenty of rhubarb, raspberry, cranberry and pomegranate impressions/power with some tannic, tea-flavored structure currently. Starting to harmonize and truly integrate. Drinking well now but expecting this to really hit all the high notes in the next 7-10 years. Two bottles left. 2.25.25. — 4 months ago

Somm David T

Independent Sommelier/Wine Educator

9.3

The first thing I would say about the bottle is if served blind, most…including me would not gravitate to St.Emilion. Some might go Napa Cabernet here it is so ripe. I think it rides the fence of 65% Napa Cabernet & 35% Pauillac.

The second thing I would say it definitely shows the beauty of the 2009 vintage. This will be even more amazing in 8-10 yrs.

This is as ripe of a Bordeaux that I’ve had since the 2003 vintage. Maybe, more so at least here.

M+ velvety yet chunky tannins. Ripe, lush, ruby; blackberries, black raspberries, black plum skin, black cherries, blueberries, boysenberries, strawberries, sweet tarriness, black licorice, baking spices, dry tobacco, lead pencil shavings. Leather, dark cola, dark chocolate baking bar, dry top soils, limestone, dark rich earth, river stone pebbles, touch of black pepper, oak barrel shavings, dry tea leaves, hint of mint, mix of fresh, candied & withering; dark, red, blue flowers framed in liquid violets & lavender, round acidity with balance, nice structure & tension, lush elegance for days and lands on fruits & earthiness lasting two-minutes.

These are not easy notes on a turbulent EK226. — 9 months ago

Ed Chin

9.1

Met all the requirements of a nice burg. Just couldn’t hold it’s own with the others last night. — 4 years ago

Paul Woolls

9.3

Wow. Fruit still strong. Aromatics stunning. — 6 years ago

Spencer Dodd

9.5

Damn. Not often I get something like this. Still felt somehow very familiar, reminded me of home and my grandfather. — 6 years ago

with Daniel, Jen and 1 other

Alessandro Dalle Carbonare

9.3

Lovely deep nose and gentle entry big ang long aftertaste — 8 years ago

GaryWEdwards

9.3

Will see how it evolves in the glass but not much change in 18 months. Elegant cherry nose and silky taste but initially short on the finish. More patience needed — 5 months ago

Stefan Dolhain

9.5

The 2016 Couvent des Jacobins starts to deliver, even if it is nowhere near its peak. Long time in the shadow of the excellent 2015, it shows now that it is in the same league. Totally outperforming fellow Cru Classé Château Laroze 2016 tasted alongside, with more depth and freshness. — 2 years ago

Byron Hewett

9.1

Very nice Villages wine. Blackberry, Boysenberry fruit, tart. 30% new oak, but it has all been absorbed. Not oaky at all. Long. — 3 years ago

Pinotman /// Andreas

9.4

No formal notes. A stunning rich bottle at its peak - Opened for a crowd of unmasked 8 at a dinner celebration for all of us being fully vaccinated- hurray. — 5 years ago

Mabel Hsu

9.1

Not as structured as I would expect. Still has some edge. Was much better after half hour — 6 years ago

David P

9.5

Welcome to Burgundy! Luckily the reds were 375 ml! Even for a group of 7 this was a strong showing. Thank you Domaine Drouhin-Laroze — 7 years ago

with Marty

Diane Kessler

9.0

It was pretty right out of the gate. With air, it became more open and expressive. — 8 years ago