Bob McDonald

9.2

The nose gives this away as a Burgundy rather than a new world Pinot - at least to my nose. Earthy and red fruited with mushrooms on nose and palate. The palate is restrained - and totally balanced between richness and restraint. Great terroir and well made. I note Jasper Morris MW comments about Les Cazetiers - “gives a feeling of refinement and precision “. — 4 days ago

Bob McDonald

9.5

Pale to mid Ruby. A sooty earthy savoury red fruited note with raspberry and new leather. The palate is reserved yet with M+ intensity. Delicate yet assertive. Still very fresh for its age. Elegant with enough palate weight to make it totally enjoyable. Benjamin Leroux was the winemaker who has gone on to more accolades with his own label. Jasper Morris thought that this was the best wine made by Benjamin Leroux during his 14 year tenure at Domaine du Comte Armand. Would go on for several more years if you were lucky enough to be holding some. Pommard is another commune which has no Grand Crus but this must be one of the best Premier Crus. I concur with Jasper Morris MW when he had a bottle of this very wine with friends when he said “we were very sad to finish the bottle “. My son Hugh bought this wine for me from Sotheby’s NY in December 2013 and brought it home in his luggage for Christmas that year and I am so glad he did. This is one of the 1001 Wines. — 4 months ago

Bob McDonald

9.4

The perfect accompaniment to plum pudding. Very toffee and raisiny with intensity at 18.5% ABV. My son who rarely drinks anything loved it. Don’t worry. I’m sure I haven’t created a monster. He still went for his regular 10K run on Boxing Day. Rutherglen fortifieds are one of Australia’s gifts to the world of wine. — 2 years ago

John Tan

8.9

Boxing Day 2022 at OKH. Good balance of body and acidity.

100% old-vine Aligoté. The main plot in Corgoloin’s Le Clou was planted in 1934, and other older plots are included, with the oldest being one planted in 1902 in Magny-lès-Villers. Vinified and bottled completely without addition of sulphur.
“A pale lemon yellow, but more important is the heavenly bouquet, apples, lemon zest, evidently significant dry extract, fills the mouth, adequate acidity, and very persistent. An Aligoté of impeccable character.” Jasper Morris, MW — 4 years ago

Krupal bhatt

9.3

Classic Loire valley cab franc from 2001 at the Morris SF. Incredible perfumed nose, according to the som12% alcohol pointed to a time before climate change gripped the region changing the character of the wine — 5 years ago

Bob McDonald

9.8

This was a real treat. Concentration and Intensity off the charts. Liquid raisins, toffee chocolate and fruit cake with the viscosity and consistency of engine oil. Leading Australian wine scribe James Halliday has never given 💯 points to a table wine but he gave 💯 to this fortified, as did James Suckling 💯 and Huon Hooke 98 points. The base vintages in this can go back to 100 years ( the average base sits between 20 and 40 years). Rutherglen Muscat is one of Australia’s gifts to the vinous world. — 7 years ago

Bob McDonald

9.5

A great fortified for Christmas but best suited to the Northern Hemisphere. Mouth coating textures of Raisin, Caramel and Toffee. Best served slightly chilled in an Australian summer. Delicious. Finished another half bottle 22 weeks later on 8th July 2019 ie the middle of Winter. Previous notes apply - Liquid Raisins and milk chocolate with incredible intensity. — 8 years ago

Bob McDonald

9.1

Grapefruit and plenty of mineral on both nose and palate. Some austerity as you often get with Saint Aubin. As Jasper Morris MW describes the terroir - “A steep south west facing vineyard overlooking the hamlet of Gamay. It offers attractive wines but not in the First Division of St-Aubin.” The following night notes of mandarin on the palate with the ever present mineral. — 25 days ago

Ross Bathgate

9.3

Perfectly mature. Tannins soft and juicy. So rich and Lucious. Got better the longer it was open — 7 months ago

Bob McDonald

9.6

From a Delectable library photo. This is the 2015 vintage. Sweeter aromatics compared to the 2015 Echezeaux. An even more gorgeous scented nose. That sweetness carries through to the medium bodied palate. A little more flesh and density. The old vine fruit averaging 55 years. The name however does not imply greater quality over the Echezeaux. Jasper Morris MW has sometimes preferred Echezeaux to Grands Echezeaux in a given vintage. “Interestingly the vineyard is east facing with a thickish layer of well drained clay soil above the same downwash subsoil of Bajocian limestone as Le Musigny - a characteristic not shared by the rest of Echezeaux. This can impart a fuller texture to the wines of Grands Echezeaux over its neighbour as well as a greater consistency from one vintage to the next.” sourced from Inside Burgundy by Jasper Morris MW. — 9 months ago

Ian Hamel

9.1

2024/8/27. Merlin’s Cras is known (or at least noted by Jasper Morris) as being long-lived, and I’ve enjoyed bottles at 10 years. (I’d like to try older vintages…) But this is lovely now as well - perhaps it’s the vintage, but there’s a focus reminiscent of Chablis paired with Southern richness. Cool lemon, stone and custard on the nose, acid, mineral and fruity body in balance on the palate. — 2 years ago

Toney Barber

9.5

A nice, full bodied oaky wine with notes of pear and vanilla. Sonoma County, California River Road Family Vineyards. Winemaker Ed Morris. I enjoyed sipping this wine with family, sitting on the deck. I can imagine this wine paired with a clam and butter sauce over pasta. Really nice wine. — 4 years ago

Bob McDonald

9.5

Similar notes from April 2020 when I last had it. A red fruited nose giving a lovely earthy perfume with Sous Bois influences. Loam, compost heap nose. Same red fruits on the medium weight palate with strawberry and a touch of raspberry. As Jasper Morris said in his book, Lavaux St Jacques is one of the cooler sites in Gevrey Chambertin. This is always the last Rousseau wine to be picked and enjoying a longer hang time. After a couple of hours, just a gorgeous nose. — 5 years ago

James Gourley

9.4

Really interesting wine. Balanced fruit, great acidity. Started maybe a little chewy but smoothed out nicely after sitting for a couple of hours. — 7 years ago

Doug Powers

9.3

[Half-bottle] This lovely sweet orange peel and apricot Australian Muscadelle is a great stickie for dessert with some Junior’s Gooey Butter Cake from Costco, long finish, still miss our couple of visits with Bill Chambers at the winery (first in 1989)!! — 4 months ago

with Jim

Ceccherini Cristiano

9.4

Selection of small and super lignified bunches.
This selection wants to honor David Herd founder and winemaker of Auntsfield site in 1892. He had been making wine till 1905 and then his son-in-law kept his legacy until the 1931.
Then probhitionism came in NZ and all the vines were displanted at Auntsfield till the Cowley family arrived and put everything in place.
The story is that the Cowleys have a bottle of old fortified Muscat made by David Herd(born in Rutherglen) in his last year of work at the property in 1905 and every barrel of this wine his blessed with a teaspoon of that syrup..."so that we can lick the spoon" Ben says.
The wine is an explosion of flavors, tasters say that blindly is hard to say it is a pinot noir.
It is rich, complex and literally explodes in every direction in your mouth.
Hard to explain, an experience you have to go through yourself.
Extensive persistence on the palate.
1500 bottle only made in the best vintages obviously. — a year ago

Byron Hewett

9.3

This was the 1er Cru Noirots. We had 2 375 mL bottles at The Morris in SF with the smoked, roasted duck. A great match. As you would expect, a lot of fruit from the 2015 vintage. Nice cut. Fairly deep. A joy. — 3 years ago

Ian Hamel

9.2

2022/7/9-10 with chicken with white wine and tarragon, Kenji Lopez-Alt’s roasted potatoes, etc. This was an interesting bottle; as Jasper Morris notes, there’s a bit of intentional CO2 spritz present even after all these years. On day 1, that added a bit of an edge to things, but at the core there is a lovely nose of spiced (mace, vanilla) cookies, buttery caramel and various fruit tarts. The palate really did better on day 2, which revealed a more relaxed, integrated, spherical whole. Overall, the nose was the star - but considering that this improved after opening, I’d love to see how it is with even more time. — 4 years ago

James Kaplan

9.5

One of the oldest wines I have had the pleasure of tasting! I don’t usually look for Madeira’s but what a treat from sommelier David Morris at Cut NYC! So much power for a wine made before WW1. Great nose, very tangy, and rich. — 7 years ago

Frank Kuo

9.2

Color of burgundy with some hues of purple. Nose of fermented cabbage, berries and spice, lavender note, and the nose is plenty. Taste is on par with nose, silky and polished, zest, sweetness, fresh berries, juicy grapes. The only complaint is a bit too much bitter. Aftertaste is also mellow, with nice berry and fermented cabbage note, almost no tannins and slight too much oxidation. She is a bit over her peak. Enjoy her now with slightly cooled bottle. — 7 years ago