Peter van den Besselaar

8.9

Vintage 2020 | Elegant spicyness. High acidity that does not disturb at all with food. Paired with steak tartare, salad and frites. At Vin/Perdu in Oud Turnhout. — a year ago

Jay Kline

9.4

The 2014 vintage was the last harvest while Serge Hochar was still alive. He tragically drowned while on holiday, NYE in 2014. I have no logical reason to be wary of Musar’s future as the team involved in producing the wines have been in place for some time. However, Serge’s death was for me, the loss of an wine hero. This is my first experience with the 2014 and I can’t help but reflect on the unforgettable experiences I’ve had drinking wines that he produced.

Decanted for several hours prior to dinner, the wine appears a deep purple turning garnet after plenty of air with an opaque core. High intensity, medium+ viscosity, a touch of sediment. On the nose, this is a wild carnival for the senses with cherries, mulberries, rhubarb pie, Twin Bing, harissa, kofta, pipe tobacco, oud, teriyaki, and event canned peaches (though only after some time in the glass). On the palate, things are much more modest with a very compelling cherry compote and bright cranberry notes with some tobacco and baking spices. Very primary at this stage. Medium tannin with medium+ acid. The finish long…forever and a day with dried cherries and dates bringing me home. While still an infant, this is shaping up to be a lovely and long-lived vintage of Musar Rouge. Cheers, Serge. Your legacy lives on. — 5 years ago

Deni

9.0

I like it. Reminds me of wines. High acidity. — 7 years ago

Jay Kline

9.4

We had a couple of friends over and did a fun little 2010 Saint-Damien Gigondas side-by-side consisting of “La Louisiane” and “Les Souteyrades”. Both wines were opened six hours prior to service; each spent three hours in the decanter and also slow-ox’ed in the bottle for an additional three. I initially questioned whether decanting was even necessary but after reading some of the notes on CT and trying a small bit after pulling the corks, it seemed to me that air would be beneficial.

The “Les Souteyrades” was a trip to the Woodland Realm. On the nose this was brambles, oud (agarwood), boiled spinach, curaçao, smoke and mushrooms. A much more powerful and rustic wine than “La Louisiane”. This should drink well for another decade. — 7 years ago

Amy Rodriguez

9.2

Like a Flanders Oud Bruin <3 — 8 years ago

Nick Martinelli

9.1

Ok. Cherry ale, #brutnature and method traditionelle. A bit on the fruity side, one thinks of New Glarus for a second, but this has acidity! Super tart. Rocked with chocolate! — 9 years ago

Noel Geisen

9.3

Geweldige afsluiter van een lange middag en avond. +40 jaar oud, super fris met mooie zuren zonder overdadig zoet. Prachtige herinneringen voor mij en het hele gezin aan onze bezoeken aan Mas Amiel en de ruines van Peyreperthus. — 3 years ago

Remco

9.2

12 jaar oud en nog heel vitaal!! Heerlijke droge Riesling. — 5 years ago

Jan Laursen

9.3

Beer-in-box giver god mening når øllet er en lambic af den gamle skole! — 5 years ago

Noel Geisen

9.0

geen weesje en nog niet oud genoeg, maar wel lekker... 😊 — 6 years ago

David Kline

9.0

Smoky matchsticks and green peppercorn with a pickled apricot and gooseberry tinged with banana leaf and grilled corn. Chunky and amber like a sour fossil. Crystalline unsweetened pineapple, burnt lemon, torched matchstick, briny lime, a spray of apple cider vinegar and sauerkraut made with riesling. Really good, like chow chow and the pickled kitchen sink stirred together with a brimstone broomstick! — 7 years ago

Jay Kline

9.3

Bottle No. 3835. Slow ox'd for two hours prior to dinner. On the nose, this was mind-blowing. Our guest was head over heals with the smell alone. Aromas of dark cherries, high quality agarwood (oud), spices, and dusty underbrush. I can't ever recall smelling oud in a wine before. Simply stunning. Flavors of dark cherries, baking spices tomatillo and balsamic. Long finish. There's more buried in there but I was hosting dinner and wasn't afforded the time and focus necessary to unpack everything that was going on in the glass. Rest assured, this wine is not messing around and it's a very good "baby" Pagliaro. The major difference between the two is the RdV lacks Pagliaro's massive structure. The RdV is more approachable at this stage with softer tannins and the sensation of slightly less acidity. These are great to have while you let your bottles of Pagliaro to mature. Drink now with a short decant but should hold well over the next 5-10 years if well stored. — 8 years ago

Berry Marinussen

9.2

14 jaar oud......niks van te merken......kan nog heel lang mee.
Heerlijk klassiek riesling.....i like!! — 9 years ago

Myles Keyt

9.6

Masi Costasera Amarone Classico 2016, with its 15% alcohol content, presents itself in a medium purple hue, showcasing a youthful vitality that betrays no signs of age.

Upon nosing, this wine exudes an intense bouquet of cherry and plum, accompanied by subtle undertones of liquorice, chocolate, dried rosemary flower, vanilla, and sandalwood. It resonates akin to a more refined variation of Tom Ford's Oud Wood fragrance, capturing the essence of luxury.

On the palate, the wine's silky tannins offer a velvety texture that envelopes the senses. It boasts a full-bodied nature, leaving a lingering finish that is complemented by its notable acidity, a hallmark of quality craftsmanship.

To recommend this wine as sumptuous would be an understatement. Its addictive allure is undeniable, making it an excellent choice for any delightful occasion. Whether indulged in now or given the opportunity to mature gracefully in the cellar, the Masi Costasera Amarone Classico 2016 receives a distinguished score of 97, solidifying its status as a standout choice for wine enthusiasts. — 3 years ago

ESF

9.2

Idiosyncratic orange wine that is now more rust/brown… dizzying nose - almost impossible to encapsulate: dried orange rind, yellow orchard fruit, potpourri, spice but more like herbal bitters, incense like oud, savory, burnt caramel, etc. Just amazing. Fleshy on palate, drinks bigger than one would expect. Structured if a bit lumbering, more austere on palate w/yellow pitted fruit & umami. Great length & persistence, grippy, bitter mixed w/sweet spice like cinnamon. Cerebral stuff — 5 years ago

Olivier Schutte

9.1

11 jaar oud maar nog helemaal in shape, heerlijke Titon — 6 years ago

David Kline

9.6

2013 FDR3. Red-hued dark brunette body with bib bubbles, big textured, loose and frothy. Just dud spots left and moth wing scatter of pressed flower residual. Awesome sour cherry, baked persimmon, aged balsamic over steamed carrot, peppercorn, and toasty oak scents disperse, while chutney and pickled apricot take the spotlight, locked in a dark embrace. This may be the perfect sour. Smooth from oak, but sweet with vanillin and cola-malt, and sharpness from grapefruit, sour apricot, sweet potato sugar baked black. Blackened cinnamon-soaked apples, dried, brined bing cherry flavors, grilled lime, with autumnal spice and landscape sensibilities flowing smoothly in between. Astounding. — 7 years ago

Raun Kupiec

9.1

A real orange wine. Had the aromas of a Geuze and hints of an Belgian Oud Bruin ale underlying the wine. Really interesting but I think highly dependent on the food pairing. In this case it was unusual and excellent. — 8 years ago

with Barbara

Tara Rowland

9.5

Ale in Brunello casks....sour ale, yeast, and wine. Delish! — 9 years ago

Linnifer

9.0

Had at Goodkind, 2017. Available in WI, not IL. Beautifully complex dark brown sour beer. — 9 years ago