Sam Friedland

9.0

Mellon and pears, lost some fruit. — 4 months ago

David Kline

9.4

Loveliest of mushroom-violet, saddle leather and fresh wool, dark legume, black olive, cool licorice notes and lavender. A graphite tip made of concentrated grape; a fig parchment carefully folded over smoke. Outstanding nose.
Tobacco flaking blackly over licks of flame, chicory, black licorice, cloves and black olives dance and darken to blackberry, charred elm and black pastry. Biomass folding in crystalline-spiked, smoky, charred cedar. Burnt cinnamon and peek-a-boo plum. Loamy and dense earth that encapsulates. Great wine to grow on!


#stemiliongrandcru #rightbankbordeaux #bordeaux #bordeauxgrandcru #bordeauxrouge #closlamadeleine #2010 #2010bordeaux #saintemilion #misenbouteilleálapropriéte #appellationsaintemiliongrandcrucontrolée — 4 years ago

Ron from VA

9.5

Powerful yet elegant - a real tour de force! Concentration yet pristine in texture. Completely conquered flame grilled bison ribeye and bone-in beef ribeyes. This may be one of top 3 vintage wines ever made in modern Virginia! 100% complete (4 more bottles to evaluate over the next 15yrs). PS: Janice gave this an 18 ;) — 5 years ago

MaJ CappS

9.1

The treadmill will have to wait until tomorrow!

A wondrous nose of classic cab fruits, a big wine with big ambitions. Cedar wrapped bacon, flame cooked to perfection. My lass said open a good one! I think I have. Fairly pricey, yet hey, it’s NYD.
Hold for up to 5 more years I’m thinking...
Lovely loooong lingering tannins and Sour cherry acidity.
— 6 years ago

Brittany Stewart

9.1

Flame Christmas gift from Hamish — 8 years ago

Deborah Van Wyk

9.3

Flame tree wine — 9 years ago

Mariana Puga

9.6

very interesting!! never had anything like it — a year ago

with Raul

Scott@Mister A’s-San Diego

9.2

2018 vintage. Decanted and tasted after 3.5 hours. Super dark color. Spicy berry and ripe plum nose. Medium body. Plenty of nuance. Mocha/coffee grounds/maple syrup finish. Let the flame wars commence… — 5 years ago

Eric Urbani

9.1

New release - but priors apply! — 5 years ago

Libby B

9.0

Wine delivery 2018 yummy casual drinking. — 6 years ago

Steven Gage

9.2

At Flame in Vail. Great wine with 7x Waygu filet. Wonderful. — 8 years ago

Kelli

9.0

Red blend from first leaf. Mild, smooth not too sweet. — 8 years ago

Adam Kenney

9.0

This is totally freaky. It takes like flame broiled green onions. — 10 years ago

Jeremiah Diaz

9.0

Deep ruby color; blackberry, black cherry, and a hint of green peppercorn on the nose; high acidity, mild tannins; tastes like black plum sauce, black cherries, and a hint of graphite with a long fruity finish. Nellie said it's not bad — 3 years ago

with Nellie

Shannon Williams

9.5

This is so yummy. I would definitely buy again. Great with pasta and hard cheese. — 5 years ago

Daniel McCullough

9.3

What a way to rekindle the flame — 5 years ago

Nate Hards

10

THIS WINE IS THE BEST WINE OF ALL TIME!!! FLAME EMOJIS TO INFINITY AND BEYOND — 6 years ago

Andreya Nightingale

8.9

When I was 19, my boyfriend, “J”, and I went backpacking at Big Sur. We camped in a little grove at the feet of giant sequoias next to a babbling stream whose shore was blanketed in fuzzy moss and delicate dancing ferns. The air was pregnant with a dampness that coaxed more smoke than flame from our humble cooking fire. We made pasta, which fell onto the ground, collecting bits of bark and dirt that, “would add more flavor” J happily exclaimed- I was suspicious. This syrah is that place in my glass. Earthy, smoky, mossy, tinged with delicate red fruit and a surprising acidity. But, much like J and I naively scrambling to care for ourselves in the wild, this wine needs a little more age to become the fullest version of itself. — 8 years ago

Taylor Ahl

9.6

Perfect wine for a perfect night. Sweet sultry flavors to spark the flame for the fire to come. — 9 years ago

with Taylor

Tom & Lois Kelly

9.5

Terrific. Slam dunk with Delmonico steak cooked on an open flame. Full bodied 2010 has at least another 20 years. Tannins still evident, softened over the evening and excellent paired with the steak. — 10 years ago