Rob Brobst III

9.8

I did it again… opened a baby. Needs another decade.. @Peter van den Besselaar @Freek Welter @John Van Trijp — 4 days ago

Bob McDonald

9.2

Nice aromas of mint (not positive but this 100% Cabernet Sauvignon is probably mainly from Coonawarra) and cassis, black currant aromas. Medium bodied with an inner core of latent strength, inherent in most Penfolds Reds. Tastes way younger than 13 years and will cellar for at least another 10 to 15 years or more. Postscript: I thought this statement was appropriate from Penfolds First Chief Winemaker and the creator of Grange, Max Schubert said, “Penfolds different cuvées may differ in character Year by Year, but all bear an unmistakable resemblance and relationship to each other. “ This is pertinent when tasting Bin 407. — 2 years ago

Bob McDonald

9.2

No notes made at the time and it was tasted a week ago. This is one of the Cuvées produced by Jim Chatto who was once the chief winemaker at Mount Pleasant in the Hunter Valley and now makes award winning Pinot Noir in Tasmania. Delectable. This is BIRD Pinot Noir. — 3 years ago

Shayadaram

9.9

Best wine from California
Cafe Monarch — 2 months ago

Jelle Lars Heijmans

10

Bucketlist✅ — 9 months ago

Phil Kessling

9.1

One of my favorite Chablis producers. Classic Chablis: Lemon zest, oyster shell, hint of salinity with screaming acid. So good. — 3 years ago

Randy Fillingim

9.7

What an elegant wine. The deft integration of all the wines component pieces in its overall sense of equilibrium was near perfect. And it tasted 🤤 yummy.  — 4 years ago

Eric Zimmerman

9.6

drinks above price point former screaming eagle vintner — 6 months ago

Josh Eichorn

9.9

A perfect wine? Perhaps. Not many Napa wines can have this kind of horsepower at 19 years old (I was always told Napa wines fall apart after 15 years). I’ve never had Screaming Eagle or Grace Family or any of the new “premier cru” wines. What I will say, though, is that I have a hard time imagining a wine being better than this. Plush, with a solid core. Very little fade. Let it breathe, but it was drinkable right out of the bottle, rich with refined tannins, so much fruit, so much pleasure. The oak is now seamless with the wine, not an addition, but a part of it. If you had told me this was a more recent vintage, I would have believed you. This was Cosentino’s top of the line and what a top it was. Age has allowed for more complexity (I did taste this when it was newly bottled) and development, but this is a young wine, still. Nothing out of place. It is one of the best wines I’ve ever tasted. Quintessential Napa, the best the valley has to offer. I forget the story of “the secret clone” but knowing what all the steps are in making great wine, having this clone was just one of the many right choices in making this. This one may outlive me. It is in its prime with no end in sight. Perfect? I’m not sure. But I’ve not had better. — a year ago

Bob McDonald

9.0

See several previous tasting notes for this wine. This was made back in the day when Hunter Valley reds had strayed from their medium bodied, savoury, sweaty saddle origins to being riper and more full bodied like a South Australian Red. This was declared in a speech by Chief Winemaker at the time, Jim Chatto, at a dinner I attended at the winery. Also plenty of oak still evident at 15 years of age. I prefer the original Hunter Valley style which Mount Pleasant has wisely reverted to utilising the wonderful old vine fruit at its disposal. Tasted again 35 weeks later on 26th March 2022. Nothing to add to the note here. A Hunter Valley wine trying to look like a South Australian wine back in 2006 with ripe fruit and oak. Thankfully HV reds have returned to the medium weight savoury long living style that Maurice O’Shea made in the 1950’s. — 4 years ago