Somm David T

Independent Sommelier/Wine Educator

9.4

Don’t drink a ton of spirits, but I do sample them when the occasion arises. This was pretty good, very balanced and of course smoothish.

Pebble Beach Food & Wine 2025-From The Cellar Event. — 19 days ago

Louis Martin

9.1

Robust fruity aroma, full bodied with a long finish. Paired nicely with the cherry tomatoes in the lobster tagliatelle. — 8 months ago

Doug Powers

9.1

Lovely dark fruit aromas and flavors, made with ALL the permissible grapes (10 red, 5 white) in the southern Rhône, rich and nicely balanced, medium-long finish, really fine Côtes du Rhône!! — a year ago

with Jim

Pooneet K

9.1

Interesting wine, 13 grapes, natural without being annoying. Opens up nicely. Not overly heavy, nice balance. Fresh with good acid. Good suggestion from the fine folks at Joe Beef in Montreal, and a good pairing with the very rich food here. — 8 days ago

Spencer Fox

9.0

fun alpine sipper—not super integrated but lots of very crunchy, earthy stuff. razor sharp acidity, lemon pith, and some more decadent hazelnut flavors swirling around in there. a little too steep on the price for me ($45) but still very lovely on a hot saturday evening. — 8 months ago

David Coun

9.1

Drinkable, interesting, just enough depth sure. — 2 years ago

Phil Kessling

9.0

complex and tasty. — 3 years ago

Joe Flo

9.3

Needs a good 2 hrs of decanting. — 2 months ago

Kristen Grimes

9.5

The house red for our first dinner in Bordeaux 🍷
Fruit forward with a bigger body and some good but not overpowering tannins. Perfect with our shared beef carpaccio and steak 🇫🇷❤️
Lesson learned: just get a bottle 🤭 — 8 months ago

Jay Kline

9.2

Popped and poured; enjoyed over the course of two days. Best on Day 2. The 2013 “Au Paradis” pours a deep ruby with an opaque core; medium+ viscosity with significant staining of the tears and some signs of light sediment. On the nose, developing the wine is developing with notes of brambles, plums, tobacco, some leather and woody notes, vanilla and baking spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+ and the texture is pretty plush. To my palate, pretty much a fastball right down the middle of the plate and not quite as intriguing as the “Les Pavots” from the same vintage. Drink now with some patience and through 2038. — 9 months ago