Jay Kline

9.5

Perhaps not quite on the same level as “La Romanée” in terms of history, but certainly in terms of exclusivity and intrigue, “Lake” is another one of those vineyards you read about, you hear whispers about, but you rarely see and even more rarely, get to experience. In fact, “Lake” is even smaller than “La Romanée”, less than half its size. The unique characteristics of the site make full ripening a challenge; it’s the coolest site at Diamond Creek and partially shaded. In the last 50 years, “Lake” has been bottled on its own 23 times. When there isn’t sufficient harvest for its own bottling, it usually gets blended into “Gravelly Meadow”. This bottle was graciously and generously brought back from the estate.

Poured into a decanter an hour prior to service; enjoyed over the course of a couple hours. The 1996 “Lake” pours a deep garnet/purple with a translucent core; medium viscosity with significant staining of the tears. On the nose, the wine is developing (still!) with beautiful notes of cassis, tobacco, Poblano pepper, horse blanket, gravelly earth and a balanced mix of cool and warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose, the finish is long. What a special wine.

If you’ve followed my tasting notes over the years, you may have caught me using the word “soul” or “soulful” to describe certain wines. For me, this describes a wine that expresses its site with a high degree of transparency and fidelity. This does not describe technical genius. In fact, the wines can often have some foibles. However, coming from me, it is the ultimate term of endearment, for whatever that is worth. Anyway, this bottle of the 1996 “Lake” has it. Drink now with patience and through 2046. — 5 months ago

Casey @ Travelling Corkscrew

9.0

Have you grabbed your $60 wine subscription sampler from Wine Selectors yet?

This pack includes 12 mini bottles of Aussie wine. Head to the blog to read all about it: travellingcorkscrew.com.au/blog/wine-subscription-sampler/

This Leconfield 2020 Cab Sauv came in the sample pack I was sent and it went down a treat! Definitely a nice taster.

In the glass it’s a juicy plum red colour. On the nose it’s rather earthy/forest like alongside having notes of blackberries, and vanilla oak. On the palate it’s fruity and fresh with plentiful black cherries and berry flavours. Nice full flavour without being overpowering. Balanced and delish!

All opinions are my own. Drink what you enjoy! — 4 years ago

Beachin Wino

9.2

A Somm friend just raved about this one and based on her tasting notes I knew I was going to love it. I almost hate to share as it’s an absolute steal at it’s $9.99 price point. The value is one reason I can dig some wines from Spain.
This has it all. It’s a bit darker in color than your typical rose. Aromas of strawberry, cherry, and blood orange. Great mouth feel. The fruit makes you think sweet wine but it finishes dry and lingering with some pleasant minerality. Beautiful on its own but it’s perfect for a summer sangria. I bought the last bottle at my local Wegmans. Plan to stock up after their next wine delivery. YUM! 13.5% ABV — 6 years ago

barak heller hayun

9.1

this bottle takes me back to Alsace.
i spent a weekend in Strasbourg in 2006 protesting/partying in front of the European parliament that's located there.
no wine was tasted as i sticked to self imported bottle of zubrowka vodka, drops of potent LSD (that were dropped to the tail end of the vodka by a really short vicious smiling man - true story) and local pilsner beer that i remember fondly that's called 'meteor' and came in large 750ml bottles(pretty good ice cold and just ok after the sun warmed up the last 3rd of the bottle).

and now... 13 years later. different tastebuds. but I'm still the same person essentially.

100% pinot gris

off dry officially but feels dry.

14% ABV

pale green 👀

🧀 rind, green apple, pear, very fresh lemon and finely chopped greens👃

full body. I'm guessing the rs helps to build it.
medium plus acidity.

creamy, tart and a bit fruity with added white pepper and maybe even ginger 👄

long lingering pleasent creamy 🎯 like tasty and slightly bitter 🍬

great wine, no doubt about it.
tasty and complex, plays with you and changes every sip, but always superb.

excelent vfm (110 nis). expensive but works hard for your money.

need to try the winery Riesling now.

had it all day on it's own while vacationing.
soft and spicy cheese platter could have helped but I'm too full. — 7 years ago

Philip Cook

8.9

Not old school and not truly new school, this strikes a nice balance in terms of judicious use of oak and black and red fruits. Firm tannins throughout. Probably best with red meats but still enjoyable on its own. Great bang for the buck. — 7 years ago

Michael B

8.9

We were in the mood for a Rose, tried several decent yet forgettable rose’s until we stumbled upon this. Tavel is just west of Châteauneuf du Pap and many of the local Provence Rose’s come from this area. It has a very fresh nose and taste. Similar to eating out of a fresh bowl of slightly sweet and tart strawberries and raspberries, mixed in with some cherries, eating your full. Followed by a nice complimentary mineral taste. Enjoyed this a couple of times over the last few nights over cheese boards, carpaccio, fois gras, and on its own. As a side note, upon reflection, I’m learning that I have (for quite some time) given out lower ratings for wines I have really enjoyed secondarily for a fear of missing out on something else that should be rated “x” high score. Instead I have provided a “pseudo” cap of 9.5. From now on, I will do my best to rectify this, and remove the “fomo” handicap. — 8 years ago

Boxer Briefs

10

I’m just going to straight out say it. There is a lot of jealousy around the valley over these wines. Yes, there is some bottle variation. Guess what, 1 man show, does everything on his own, bottles barrel by barrel, some cases are different from others. But this what we always talk about supporting, the little guy who is making it happen no matter what, doing it on his own terms and don’t give a F. When very important guests come into your restaurant and ask for a “mic drop” wine...this is my Go-To every time. Never had someone be disappointed. Say it over and Over 2005 Oregon is the vintage of a lifetime, the good wines are still getting better. — 8 years ago

Scott@Mister A’s-San Diego

9.2

2018 vintage. Léoville-Poyferré-involved concern. 73% Malbec 18% Cabernet Sauvignon 5% Petit Verdot 3% Syrah 1% Cab Franc. 100% delicious. Medium/medium-heavy body. Nice balance of grip/zip and sleeko suave. Can hold its own in a street fight now or be the scheduled, 12-round, main event in 2040-your choice. $28.85 resto cost on 3 cases. 14.5% ABV. Definite big red blend value contender. 04.13.25. — a year ago

Pinotman /// Andreas

9.6

Light color. Super delicate and delicious. Orange zest, dusty, more raspberry than cherry, white currant? / incredibly elegant. Within the Muschelkalk bracket in the top 25 percentile range. Totally drinkable on its own. Let’s just say this is f…ing magic. Pinot at the top of its game. Would argue drink now. This is at its peak. I would not recommend a decant. This is NOT a big in your face Pinot! — 4 years ago

Seth Masterson

9.4

I smell apricots, honeysuckle and a touch of a wood refinishing shop where an old man has been rubbing turpentine onto ancient woods. The smell of this Manzanilla makes my mouth water and I didn't want to take my nose out of the glass.
On first taste it has a bit of an 'Uh oh what have so gotten myself into' kick in the pants of your pallete. As the sherry warms in your mouth let it explore of the crevices and you will find flavors in corners of your mouth that I you have not encountered before in any bottle of non fortified white wine.
The freshness of this when served chilled and the amazingly long aftertaste make it one of the few wines that I prefer to drink on their own but it pairs great with simple salty food like premium organic fries tossed sea salt!
A steal at $16 for a half bottle at Little Death. (I've paid $13 for a three ounce pour of this at a tapas joint) — 4 years ago

Glenn Fiddich

9.1

this is one of the examples I was looking for, for a long time in my own cellar. A wine which you want to drink the whole bottle because it's heaven on your toung. Nice tanines, drunk the whole bottle at once. Sorry but was worth it. — 7 years ago

Philip Patston

9.2

One of the classic gins. A bit harsh on its own but a dash or two (or more depending on your preference) of vermouth brings out the juniper and botanicals. And it’s perfect for a classic gin and tonic. A must for any well stocked bar. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

The images aren’t flashy like Krug, Billecart or Ruinart etc. but, if you want a really nice, well priced Blanc de Blanc Champagne, this is for you. At, $24.99, I would challenge anyone to find another Champagne let alone a good one at this price point. As well, an equal Cremant or sparking wine in the same price range. Exceptional QPR here!

The nose is bright and fresh. Crisp green apple, lighter color citrus, overripe pineapple, orange peel and spray, touch of golden apple, touch of bruised pear, ginger notes, vanilla cream soda, caramel notes, spice, hints of baguette crust, honey, darker minerals with chalk, sea spray, fruit blossoms and withering yellow lilies.

The wine brings rich, reductive freshness and substantial acidity to your palate. Crisp green apple, lighter color citrus, overripe pineapple, orange peel and spray, under ripe green melon, touch of golden apple, light bruised pear, ginger notes, vanilla cream soda, caramel notes, marzipan, white spice, hints of baguette crust, honey, darker minerals that press the palate deeply with teeth & heat, nice chalkiness, sea spray, fruit blossoms with withering yellow lilies. The finish is quite nice with richness and goes on and on and on.

Photos of; the House of Baron Fuentes, Chardonnay grapes being harvested and Eric De Brisis, the proprietor for Baron Fuente, which is owned by Ignace Baron.

Baron Fuente is a Champagne negotiant that also owns thirty-eight hectares of their own vineyards. They are located in a village called Charly at the far western edge of Champagne. The side closest to Paris. — 7 years ago

Kristin the Wine Girl

9.3

Violet candy, bright ripe plum, vanilla frosting on white cake, roses, and licorice on the nose, a beautiful fresh dense floral bouquet. So very floral upfront. A floral dessert for the nose. Deep and seductively dark red berry palate of drunken cherries, blackberries and raspberries. Piney, bright and astringent on the upper and back palate. Deliciousness on its own. Pair with a warm salty surprise like fresh crispy bacon and seduce your lover with this one. — 8 years ago

Seth Masterson

9.0

Don't judge me for liking this. It's Delightful white blossoms and white nectarine nose. Superbly drinkable on its own, this is a great go-to for an outdoor patio spring summer social, it's a crowd pleaser that's several steps above and much more interesting than your Pinot Grigio's — 2 years ago

S.S. Mandani

9.0

My new love is Barbaresco. I’ve recently become friends with a few guys down the block who own and work at a wine shop in the West Village.

From time to time, they enjoy opening up a couple of bottles on slower days like Sunday eves. One night, we tasted an amazing Barbaresco. That’s the thing with wine, the longer you learn, the pricier your taste gets.

This isn’t quite the same level of bottle we had opened, but as an entry at about $40, it’s something I can open up on a casual Thursday night.

The crushed rose petals are there, but it’s muted by a bit more of a soil-forward bouquet.

I see the similarities, but it’s lacking in a bit of elegance that can come in a level or two higher.

A bit more tannins than acidity. It’s out of balance. I think I’ve been spoiled because I’ve had a great example. But this is still fine Italian wine, happy to be drinking it. — 4 years ago

Lizzy Toreev

9.4

The nose is so leathery and dark I thought it would be overwhelming, but the taste is beautifully dark and refreshing - lots of blackberry, black currant, and enough tannin for structure but not to leave you smacking your lips afterwards. Perfect on its own or with food - exactly what I want from a dark, rich red. — 4 years ago

with Greg

Andrew Lohse

9.1

the aubry brothers—identical twins—make champagnes of real character and intensity, putting to use of some of the region’s half-forgotten ancient varieties like arbanne, petit meslier, and fromenteau. their meunier-dominant non-vintage brut isn’t your usual entry-level bottle, either: aromatic, rich, and deeply mineral, it seems to feel both weightless and incredibly dense. this is champagne with a point of view, and, better, one you don’t need to own a hedge fund to enjoy—you’ve wasted $40 on something more frivolous than this. anyway... i remain convinced that most of the world’s misunderstandings could be solved in a single evening with the right champagne on the table. — 6 years ago

Mark Flesher

9.2

Raspberries on the front. And lots of it. Lots of herbal notes as well. Green pepper and mushroom. Rosemary and sage. I am actually pretty impressed that this one has so much fruit on the front, but it is JUST on the front. I think that the better days of this wine have passed for sure, but overall I think it is still holding its own....although you need to start planning on drinking these if you have them in your cellar. — 7 years ago

with Dan, Bradley and 1 other

Somm David T

Independent Sommelier/Wine Educator

9.2

As a Sommelier, it’s interesting to read professional reviews. Something you need to keep up on for what consumers will be looking to buy.

As someone who attends a lot of tastings, you get to get to do your own comparisons. For me, a lot of Bordeaux. It’s my true love. I’ve been to Bordeaux eleven times. Two of them En Premiers.

When I tasted this so called critically difficult/bad vintage from Chateau Belle-Vue, I saw its potential and wasn’t wrong. Now, eleven years later, this wine is singing. While the critics haven’t tasted this wine as recently as this year, they would tell you this wine was average. It is anything but! If I put this wine in a blind tasting, I am confident many would call higher end Napa Cabernet and this is a Bordeaux producer from an ancillary region, under the radar known producer and a difficult vintage.

If I’ve learned anything about wine, it’s in all difficult vintages anywhere, there are producers who still make good wine. This one is magic for around $20 upon release. I’ve had $100 a bottle plus Bordeaux and Napa Cabernet that weren’t this good.

The nose shows, ripe, earthy fruits of; blackberries, black raspberries, black plum, dark cherries, creamy raspberries on the glass edges, some blueberries & boysenberries and baked plum. Rich, forest floor, steeped black tea, used coffee grounds, limestone minerals, crushed, dry, rock powder, black licorice, hints of herbaceous notes, touch of mushroom, purple flowers, violets and faint lavender.

The body is full, round and lush. The structure, tension, length and balance are harmonious. The tannins are dark, round, soft, velvety and slightly tarry. Ripe, earthy fruits of; blackberries, black raspberries, black plum, dark cherries, creamy raspberries on the glass edges, some blueberries & boysenberries and baked plum. Rich, forest floor, steeped black tea, used coffee grounds, tarry notes, limestone minerals, crushed, dry, rock powder, dry top soil & clay, black licorice, dark cocoa powder, cinnamon, dark spice, some vanilla, hints of herbaceous notes, touch of mushroom, graphite, burnt charcoal, suede leather, pipe tobacco, purple flowers, violets, dark red florals and faint lavender. The acidy round & beautiful. The finish is; ripe, ruby, lush, elegant, well balanced between fruit & earth and persistent for minutes.

The well know professional critics would tell you this wine is old or late. I will tell you, from my storage, it’s has another 7-10 years of life ahead of it.

Have it with a good butchered Ribeye (not store bought) seasoned with coarse ground garlic salt & pepper.

Photos of, a modest Chateau Belle-Vue, the beautiful backside of the chateau, barrel cellar and Estate vines.
— 8 years ago