I've got through a case of this since first discovering it at a wine tasting in 2013. It has been consistently fantastic despite the relatively-low price, holding its own against much more expensive Sauternes. My latest bottle at the end of 2017 was just as wonderful, and sadly I'm now down to my last bottle.
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Very nice once it had time to open. More towards a typical Burgundy than most Californian Pinot Noirs, with more minerality and less fruit. Unsure if I'd pay the price tag for it, though good Pinot always seems to cost a fair bit, and in that context I certainly wouldn't call it overpriced.
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Fantastic wine. Huge blackcurrant bomb of a wine, like a good Californian Cabernet on steroids, it almost overpowered a strong braised brisket dish but just the right side of powerful. A rich venison joint might be an even better pairing. Decanted, moderate sediment and rather tannic - it softened a little with breathing but could do with another 5+ years to fully ripen and soften. Blown away by this quality and depth from an English wine, expect it to be 95+ in a few more years.
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2007 Château Filhot
12/30/2018 - Will Brambley Likes this wine: 94 Points
I've got through a case of this since first discovering it at a wine tasting in 2013. It has been consistently fantastic despite the relatively-low price, holding its own against much more expensive Sauternes. My latest bottle at the end of 2017 was just as wonderful, and sadly I'm now down to my last bottle.
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2009 Au Bon Climat Pinot Noir Santa Maria Valley
9/10/2018 - Will Brambley Likes this wine: 88 Points
Very nice once it had time to open. More towards a typical Burgundy than most Californian Pinot Noirs, with more minerality and less fruit. Unsure if I'd pay the price tag for it, though good Pinot always seems to cost a fair bit, and in that context I certainly wouldn't call it overpriced.
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2011 Halfpenny Green Vineyards Rondo
8/18/2018 - Will Brambley Likes this wine: 92 Points
Fantastic wine. Huge blackcurrant bomb of a wine, like a good Californian Cabernet on steroids, it almost overpowered a strong braised brisket dish but just the right side of powerful. A rich venison joint might be an even better pairing. Decanted, moderate sediment and rather tannic - it softened a little with breathing but could do with another 5+ years to fully ripen and soften. Blown away by this quality and depth from an English wine, expect it to be 95+ in a few more years.
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