r/wine

Pavie 2003: Parker was right, Robinson wasn’t
Quick recap: Jancis Robinson gave 2003 Pavie a rough 12/20 early on, saying it tasted more like port or sweet Zin than Bordeaux. Parker scored it 96-100 and called it great. A public fight followed.
Twenty years later, it’s not close. The wine has kept getting good scores, prices kept climbing, and later re-tastings still land in the low-mid 90s. A 12/20 means “bad wine, skip it.” That’s not what happened. Robinson didn’t like the style, but she scored it like the wine itself was bad — and time proved that wrong.

The wine was excellent …Deep, dense color, still youthful at the rim. Long, warm finish. Superb wine right now — and with that structure, it should easily hold and keep improving for another 10 years.

I celebrated my last weekend as a father-of-one with my ultimate rosé bucket-list wine – Tondonia Rosado.

Colour: strawberry juice.
Nose: underripe strawberries, sherry, oak, a damp mushroom cellar.
Palate: tart red berries, dried orange peel, walnut.
Complex, with a long finish – but even more striking is how fresh it still is. Quite similar to their Tondonia Blanco and Gravonia, but with that splash of red berries and orange that gives away it’s a rosé.

I'm very happy to have finally ticked this wine off my list and put an end to the FOMO it had caused me – though it isn't the best rosé I've ever had!

The poor value for money may well play a part (I bought it for DKK 945 ≈ 126 € 😬).

For my palate it's a touch too bone-dry and austere.

Rosés I've enjoyed more – in the sense that I found them harder to stop sipping – include Clos Cibonne Cuvée des Vignettes, Dominio del Águila Pícaro Clarete, and Dido La Solució Rosa. (That said, I'm judging by subjective enjoyment, not objective quality.)

Paired with kale pie (worked well, though not as well as a Cru Beaujolais), and an arrack truffle ball (perfect match).

Pinot Meunier is not a widely grown grape variety in Australia. The red grape’s main claim to fame is that it’s the third grape variety allowed in Champagne, alongside Chardonnay and Pinot Noir.

The most eye watering fact about this wine is that vines were planted in 1867, making them likely the oldest Pinot Meunier vines in the world with minuscule production. This is a very Aussie wine geek wine.

The very first thing that I noticed, besides the adorable silk collar, was the aromas that filled the room. Excitement high.

The one thing that stayed true through the whole experience was this earthy note that anchored the nose and palate. Red fruits were nestled amongst the most silky and resolved tannins I’ve had for a while. After some air it entered that area of ‘Pinot Palate’ where the texture is like porcelain, something I only ever experience with very high quality Australian Pinot so far. There sat a spice to the palate too, and such a well managed acidity that kept the next sip only minutes away.

A special massive shoutout to u/sid_loves_wine who also broke his Pinot Meunier single variety cherry on video chat together, unfortunately not with the same bottle.

Vibe: A blind tasters nightmare, but will love every second of the reveal

I made a stop at ZD Wines in Napa back in October 2025 and had the occasion to splurge on a glass of their top wine, the « Abacus » Cabernet Sauvignon.

This is a wine that is made in a solera-style with a blend of many vintages of their « Reserve » Cabernet Sauvignon, dating back to the 1990s. This bottling was their 26th edition.

The wine was extremely dark and the nose was very expressive, with cassis and other dark fruits, a mix of spices, cedar and graphite. On the palate, the balance and richness of the wine fully came forward : very concentrated aromas of dark cherry, plum, dark chocolate, nutmeg, cedar and a hint of forest floor. The tannins were present but in a seamless, elegant way, and the finish just went on and on.

Truly an iconic wine made in a masterful and unique way. If you have the occasion to visit the winery, the price for a glass is well worth it (also try their beautiful Petit Verdot !), and if you show enough interest and ask nicely, they might let you keep the cork and medaillon !

Saw this at whole foods and was wondering what the general consensus is....

I dont think any words will do this justice. A small pour shared by a kind friend. Im not quite sure how to describe the palate. Floral, forest floor, oriental spice and liquorice on the nose. A beautiful aged nose though i generally prefer younger fresher burg aroma especially with stems. The palate however got me speechless. The power, concentration and weight is well integrated with the pronounced yet silky tannins. The best way i can describe this is rustic yet extremely pretty at the same time. 30+ years of age from a rather challenging vintage but showed no signs of displeasure. Was told that this is one of the proper showing of what Jayer is and i can definitely see why it’s so sought after. If you think i am biased because of the label, my wife who doesnt really know the prices on this, said this was her fav of their night among DRC La Tache 02 and RSV 05. For someone who don’t usually adore aged wines, this is spectacular. Prob my one and only H.jayer in my life but i can die happy

I tried this a year ago as a novice. My notes were: apple, lemon, grass, tart, I like it.

I've had a lot of bottles of wine, studying since then. So I opened this one up, to test my learning.

An amazing almost-gold, with medium intensity. I initially smelled honey and gasoline, which surprised me until I thought about Pfalz and Riesling and aging. Lemon, green apple, grass/dandelion, a smidge of orange and pear and almonds, and river rocks (almost all wine has "River rocks" for me). I was also thinking I was crazy with vanilla and cinnamon, so I Googled after and it seems that there is a French oak influence (please correct me if I'm wrong).

Very very good balance, length, and complexity, and good intensity.

I'm going to have to buy some more! I think the 7 years on the bottle is a good thing. But again, aging isn't something I know a lot about.

I’ve been offered these six bottles at what I would consider to be a relatively fair price, around 450 Canadian each.
I’d love tasting notes from anyone that’s tried any of them, or any opinions you might have.

I must say that placing a 300k bid, putting my money on the line, is not a joke, but being a part of this historic lot means a lot to me whether I win or not. I would never have imagined where this lot would go. 650k hammered, 812.5k realized, 254.5k above the previous record. Congrats to whoever bought this RC45.

Tonight, I was making a simple dinner with my partner of seared pork with a mustard cream sauce, potato galettes, and a salad.  Before dinner I went to the basement to find a wine for dinner.  I stumbled upon this wine that had been forgotten for a few years. 

I originally had four of these and we drank three of them within a couple years of purchase.  At that time, I thought it was a decent wine with quite a different flavour profile than the white wines we drink.  Enjoyable with food, but nothing remarkable.    

Time in the bottle has been very good to this wine.  Both my partner and I were very impressed tonight.  There were lots of fruit flavours which were new to me and difficult for me to identify (I am not good at descriptions of various notes), with some light citrus in both aroma and palette.  It also had complex floral notes, some light bread dough aromas, with a hint of spices.  Wonderfully smooth, medium bodied, with perfectly harmonious and complex elements.  It pleasantly evolved in the glass over the course of our dinner.  It was stunningly good, and at $27 I thought it was very good value.

This wine is no longer available where I live; if you have access to it and you enjoy a different profile from the white wine you drink, I would suggest picking up a few and putting them away for six to eight years. Your patience will be rewarded.

Young passionate producer appreciation post.

Julian Ludes is currently at the helm of the winery. The vineyards are around the city of Thörnich and Ritsch is the grand cru vineyard there.

Screw cap closure. There was a small fizz on the first pour. 

On the nose intense aromas typical of this part of the Mosel valley. Grapefruit zest, orchard fruit, white tea. Palate is liquid rock. Salivating on the sides of the mouth and sweet kick in the middle of the tongue. Electricity and tension piercing like an arrow. Noble bitterness hits you in the back palate. It doesn't taste sweet, or acidic, or bitter, but simply complete. It's weightless yet dense. Intensive yet lean. All with 8% ABV so you can drink the whole bottle and still perform an open brain surgery (not a legal advice). Old, mainly ungrafted, vines. Slopes are too steep for any mechanisation, so everything needs to be done by hand. And it retails for €25. 

This wine doesn't make sense. It defies the laws of physics, logic, chemistry, economics and quite frankly common sense. It should not exist. Yet it does and the world is better for it.  Wines like these are the reason to be in this business.

This will only improve over the next 25 years.

I opted for a Modelo especial and a walking taco

I had a good day with friends and family. Had a lot of different bottles and off course my favorit: Chablis, but only the classic ones nothing special still very tasty.

What are your thoughts?

Any questions to the selection?

Okanagan grown, 100% Pinot Noir. 10 months barrel age in 100% French oak.

This starts out so nice, subtle violet floral, some spice, cloves and allspice, hint of vanilla. Beautiful light fruit. Bing cherry and cranberry are those first tart fruits I can smell!

Palate is smooth, slightest bit of creaminess. Like fresh baked cherry pie.

Reminds me ever so slightly of my grandmother's homemade rhubard pie. She would almost exclusively use strawberry and rhubard. But if I was lucky, she would make it with cherry instead. This, tastes, like the latter. Beautiful creamy, spiced, cherry and rhubard filling.

Acidity is nice, tannin is present. Seems to get a little silkier as it warms up. Lovely cooking spices, some vanilla, and maybe a hint of chocolate 🍫.

The more I drink Pinot, the more I worry about how much I enjoy drinking it. Burgundy Pinot tempts me everyday, and it terrifies me. 🫨. Who's got some great bang for buck Pinots they can recommend? So I don't have to put a second mortgage on my house 🏡🤣

Cheers! And Happy Saturday everyone! 🍷

Another get together with my wine group friends, what a great night of indulging in a cross section of Domaine Dujac white and red wine. They are still very young but drinking so well.

Here was the roster:

Frederic Savart Bulle de Rose Champange

2009 Domaine Dujac Morey-Saint-Denis Blanc

2019 Domain Dujac Les Folatieres 1er cru

2021 Domaine Dujac Les Folatieres Puligny-Montrachet 1er cru

2019 Domain Dujac Les Combettes Puligny-Montrachet 1er cru

2023 Domaine Dujac Les Combettes Puligny-Montrachet 1er cru

2021 Domaine Dujac Morey Saint Denis

2021 Domaine Dujac Gevrey-Chambertin

2022 Domaine Dujac Les Beaumonts Vosne-Romanee 1er cru

2023 Domaine Dujac Aux Malconsorts Vosne-Romanee 1er cru

2023 Domaine Dujac Echezeaux Grand Cru

2023 Domaine Dujac Charmes-Chambertin Grand Cru

2023 Domaine Dujac Clos De La Roche Grand Cru

2023 Domaine Dujac Close Saint Denis Grand Cru

There you have it, 5 white and 8 red Dujac. My top 3 were the Clos De La Roche, Echezeaux, and the 2019 Les Folatieres.

Will be back with more detailed tasting notes.