I love the balance here of minerality, a touch of bitterness, and deep toasty, yeasty oak.

This was drinking better than 3 years ago. Fresh, elegant vibrant. This is in a great place right now.

Fresh, ripe, nice light yet distinct strawberry, with a creamy finish. This was also drinking well, with the acidity in check.

Super mineral-driven with some animal musk, tons of sea shells. This seems to be all about the minerality and saline, but there is some stone fruit in there. This is a very distinctive Chablis, and obviously chablis. I started with 95 for this wine and ended with 96.

This was clearly in the vein of chablis. Crisp, acid and mineral-driven with a touch of oak, pear, lean pineapple and meyer lemon.

Rich, round, good viscosity, nice tropical fruit, If I were drinking this blind, California would not be my first guess. What I liked most about it was the complexity and smells and flavors that seemed to change over time.

For a pinot, this is bold. There is cherry and a meat component. There is poise and elegance, yet the finish ends in a rocky, tar and forest floor taste without seeming heavy.

This wine had striking gravelly almost dusty minerals. The palate has some components reminiscent of old bordeaux such as leather and tar. But it also remains fresh and has a structure that is clearly a burgundy with some age.

Dried flowers stand out the most. This wine improved over the 2 hours it was in front of me, it was a bit odd and lean initially but it rounded out very well, with tons of complexity underscored by leather and violets.

Earth, a little cherry, iron, metallic, mushroom, damp earth and zinc. My only complaint was that after about 2 hours it seemed to take on a rather gamey funk reminiscent of pooh.

Clearly young and it seems to be in a forward or modern style. Score reserved but I worry that Michel Rolland has ruined Cos. Purple fruit, dense, slightly sweet.

Splash decanted. This wine was pleasant enough, but to me no match for the 2 Burgundies and the 2 older Bordeaux wines we'd have earlier.

Even though I was full of food and wine, this wine still stood out. Yes, there's some bigger fruit, but it's downright elegant and classy. This is one of my favorite Australian shiraz.

We literally did not know what to expect here. The bottle says 16% and it's from Niagara Canada. We found out that the grapes are dried, which makes more sense, as it does have a characteristic reminiscent of amarone. The nose literally smells like grapes, and alcohol. Alcohol, prunes and chocolate on a lean weird cabernet franc framework. This did not improve in the glass, but in its defense, it had stiff competition and it wasn't the best environment for a wine like this. I'd suggest drinking this in the middle of winter in a drafty house owned by someone who is too cheap to run the furnace, and while eating beef stew.