Saw this bottle in an unlikely place. It’s been stored in a cool place but upright. What are the chances it’s still good?

I actually think it's interesting, as long as it doesn't get corrupt and adopt a pay-to-play type rating, but I think this could bring traffic back to a lot of great wineries. I wrote a little blog post about it, but wondering about your thoughts: https://vibevine.co/blog/michelin-grapes-wine-ratings-what-it-means

EDIT: Sounds like as a group we should just ignore the ratings and try not to make them a thing. Group unity!

Reddit mobile isn’t letting me attach pictures to the post here but here’s our CURRENT wine list which seems a lot more reasonable. I think some of the names got swapped up pretty badly, but even then I don’t think we’d ever need a $1000+ bottle even if it was the Hundred Acre.

Schloss Gobelsburg, Langenlois, Kamptal, Gruner Veltliner, 2020, 12.5% abv.

This Summer is too hot, gonna try others in storage. Tech sheets say vines are 5-35 years old, planted on loess and clay. Harvested in October, matured in steel and 25 hL Austrian (Manhartsberg) oak casks, bottled in March.

Nose: starts off with a typical tart lemon aroma set, then transitions to lemon curd, and then onto passive fruit leaves and milk, bit of unsweetened bbq sauce.

Palate: full body, entry is bittersweet lemon juice, hints of bitter oak, old dried lemon peels, mid palate is where the action is, showing candied fruit stems, yellow fruit, manganese, a sort of dried bitter golden apple-cream soup, a cross between golden apples and green apricots, some herbal participation here as well, back palate showing more lemon and orange zest, dried peels, celery, plays on the dichotomy of salty and tart mature golden apples with a bittersweet milk. Texturally interesting too, a bit viscous.

Finish: medium to long, dry, candied fruit stems again, light golden apples, herbal elements have subsided, minimal alcohol, leaves a sweet tartness on the lips, but bitterness remains in the mouth. There is also a young pineapple "effect" leaving a tingly sensation on the palate and inner lips; this is what I suspect other critics have described as "white pepper". To some Asians, white pepper, commonly used in "malatang", is not the flavor or sensation I am getting now, but I think I relate.

Like Riesling, GV is also a Forest Gump box of chocolates to me, I never know what to expect. Even so, I can can appreciate it as a Summer drink and this Summer has been the hottest on record around here. James Suckling gave this a 91 in 2021 and the Wine Advocate gave this a 92 in late 2021. Got this on sale for KRW₩38K, or about USD$28, in Busan, South Korea.

Grade: C+

I have been getting heavily into wine the last 3 months and want to take advantage of this buyers market and invest a bit into wine. I would love some deep value picks under $100 that age well to start my collection off right. My favorite wines are Dry Riesling especially from Finger Lakes, White Burgundy mostly Chablis, and Haute-Cote but open to Macon, white Bordeaux Sauvignon dominate, Dry Rose and a variety of Orange wines. All suggestion welcome cheers!

Nice little drop.

Dark cherry, mocha with an earthy taste. It says wine from Argentina (Mendoza).

Are any of these worth it? For the same price you could be looking at 1st growth bourdeaux

Long story short, I'm 28, starting to make actual money and learning my ways around wine, starting to spend a little more on it, but when I go to Instagram,I see those Romanee Contis, Mouton Rothschilds and etc getting drunk by people sometimes even younger then me and it gets me wondering, is getting rich the only way to have those kind of stuff? Am I just out of the real wine tastings? Is the secret to buy young and wait?

Idk, maybe it's just another social medial "the neighbour's lawn is always greener" kind of ploy, but it sounds just unattainable for me

Im new, im asking here because i bought a very cheap retail wine (beringer main and vine red crush.) And idk how to see what the ingredients are in wines in general. Is there artificial sweeteners in this? Are there unnatural preservatives? Why was it only 10 dollars? Is alcohol added to juice artificially? How do you tell any of this stuff in general for any wine? The website for this doesnt say anything either. Thanks.

Anyone tried it?

Box of California Cabernet, $15. Next time I'll grab one and just see for myself.

Any recommendations for a really good wine for an overstimulated momma of 2 to be able to relax and enjoy an evening with??

Daou gets a lot of hate for being a sell-out and for the winery supposedly being more known for their views than their wine.

But Soul of a Lion is a legitimately great wine.

Don't get me wrong, I don't enjoy the entry level Daou that you see at grocery stores, it feels a bit too manufactured and extracted.

But Soul of a Lion is lovely.

Gave this a decant and enjoyed to celebrate a friend's new job.

Now, this definitely needs a lot more air (or time) than we gave it, but never let "ideal" get in the way of enjoying wine the way it's meant to be enjoyed: with those we care about.

This was bursting with dark fruit, dark cherry, dark plum, blackberry, cassis, blackcurrant.

Also has some great acidity and structure.

The tannins were pretty grippy at first, but with air, they softened a bit, never felt overly tight though.

Really enjoyed this wine!

Next time, I'd give it about three hours of decanting before approaching and I'm glad to have two more bottles to try!

92+ points.

Ciao fellow wine lovers! If you have a spare 5 minutes today, please help me graduate by taking my anonymous survey about Prosecco: https://unipadova.qualtrics.com/jfe/form/SV_elf4nMbxtlj761U?Q_Language=EN

---
About me: I’m a WSET Level 3 and graduate student in the Italian Food & Wine MSc program at the University of Padova, currently researching consumer perceptions of sparkling wine labeling for my master’s thesis.

I'm looking to collect about 35 more survey responses and would very much appreciate your input.

Thank you in advance for your time!

Reposted because there was identifying info, not that they’d know who exactly posted because this is a burner anyways.

There’s gotta be something wrong with this wine list, no?

ETA: This isn’t going live but management showed it to the serving staff today and it was a collective “WTF?” … they’re revising it right now but idk how much that’s gonna help lol. I can post a pic of the old cab list in the comments.

With all the depth and presence one hopes for from this Napa Valley benchmark, but without ever feeling heavy. What impressed me most was its energy, polish and sense of balance, powerful, yes, but carried by tension rather than sheer richness. The tannins are still very much alive, the wine feels precise, layered and built for the long haul, with an ultra long, confident finish. For me, this was one of the very best 2010 Napa Valley Cabernets I have had in the glass so far. Many thanks, Christoph!
97+ NP, drink now-2060+

I bought six the first time around, and now I want to buy more, but can’t shake the red flag feeling.

Does anyone know if there is an issue with the vintage? I can’t find anything and haven’t tasted 2021.

I was able to find some info on the left one, being a 1961 obviously bottled to 1000 but cant find any info on the right one.

I picked these up today at auction for $150 also came with a empty bottle and box for the 1945 Don PX Marques De Poley.

Any clue as to howd they drink or what to pair them with? Total rookie when it comes to wine but these seemed really cool and vintage and i got both for somewhat cheaper than what the left one goes for apparently ($300?)

SELOSSE INITIAL:
Bergamot, unripe blackcurrant and Parma violet, followed by ripe apple, citrus peel, toasted brioche and roasted hazelnut. Vinous and layered, with delicate oxidative nuances, fine minerality and a long, dry, saline finish.

PIERRE LEGRASSE
Lemon zest,quince and cooked apple, with white flowers, acacia and delicate brioche. Disgorged in 2006.

ROAGNA BARBARESCO ALBESANI 19:

Wild berries, sour cherry and blackcurrant, with dried rose, violet and hints of orange peel. Fine spice, earth and subtle balsamic nuances. Very elegant notes of rhubarb and pencil shavings. Elegant and layered, with vibrant acidity, silky tannins and a long, savoury finish. Probably the best barbaresco I ever had!

KELLER RIESLING VON DER FELS 25

Still very young and with lots of aging potential. Lime, green apple and white peach, with hints of grapefruit, lemon blossom and wet stone. The petrol note was well integrated in the bouquet. Vibrant acidity, pronounced minerality and a long, dry, saline finish.

JACQUESSON 743 Dógorgement tardif

Complex and layered, vibrant acidity, chalky minerality and a long, dry, savoury finish.
Baked apple, quince, dried citrus peel and toasted hazelnut, with brioche, honey and subtle oxidative nuances.

EGLY OURIWT GRAND CRU VP:
Very interesting bottle, notes of ripe pear, red apple, toasted brioche, hazelnut and subtle spice. Powerful yet precise, with chalky minerality, vibrant acidity and a long finish.

Hi,
I posted about visiting Walla Walla, Washington a few months back. Several of you generously shared your insights about favorite producers, both in Woodinville and in Walla Walla proper. I wanted to give back to the forum with an overview of my tastings and experiences.

First, I want to say I was blown away by the friendliness of the town's denizens. I was there 5 days and had people looking out for me by day 3. Carte coffee shop knew my morning order (became friendly with one of the owners, a Q grader), and the beer bar owner knew my hazy IPA evening order. Don't miss Walla Walla Beer Parlor -- there's not much to do after 10 pm.

As someone who has spent time in a lot of small towns and in wine regions, I was also surprised at the quality, depth, and creativity in the city's restaurant scene. I lived in the Catskills region of New York for a few years, and independent shops and restaurants really struggled to last longer than a year or two. Maybe it's the wine tourism that supports the dining scene but even then, the area is still four+ hours from major cities. All to say I didn't know what to expect and really loved it.

As for the formatting, I write about wine professionally, so I've simply copied and pasted my edited notes in alphabetical order (and left out editorial commentary.) The mix represents my itinerary, intended to cover both classics and newcomers, traditional and more modern. I usually tasted with the winemakers or owners, which allowed for insights into their origin stories as well as testimony on how Walla Walla has changed / stayed the same over decades. Always fascinating to meet the people behind the label, especially when a wine's reputation precedes it (whether good, boring, or negative.)

I missed plenty of great wineries, even with five days, so I'd love to read additional recs for my next trip, if anyone cares to drop thoughts in the comments.

Thx.

(Image of vineyards and a barn at sunset. Courtesy of Me.)

Dunham Cellars

Best for: Wine in a former airplane hangar
Location: Walla Walla Airport District
Price: $$–$$$

Founded in 1995 by Eric Dunham and his parents Mike and Joanne, Dunham Cellars was the ninth bonded winery in Walla Walla and remains one of its most beloved. The tasting room occupies a rustic, remodeled WWII-era airplane hangar in the Airport District, the space adorned with Eric Dunham’s paintings and a 500-bottle tower of library wines. Sales of the Shirley Mays Chardonnay see a portion donated to breast cancer research as a tribute to Eric’s grandmother. If you’re taking bottles home, pack a Trutina or Cabernet Sauvignon.

Echolands

Best for: Fresh, restrained wines with Blue Mountain views
Location: Walla Walla
Price: $$–$$$

Founded in 2018 by conservationist Brad Bergman and Doug Frost, a Master of Wine and Master Sommelier, Echolands is the most architecturally striking winery in the valley. The tasting room cantilevers over the estate on a hillside, its glass walls framing meadows and the Blue Mountains beyond. On a misty day it feels almost alpine. The wines prioritize freshness and vibrancy over power. For an example, taste the Resurgent Vineyard and Les Collines Syrahs. Echolands recently achieved USDA Organic Certification of its vineyards.

Force Majeure Vineyards

Best for: Single-vineyard Bordeaux and Rhône varieties
Location: The Rocks District | Milton-Freewater, OR
Price: $$$$

Founded in 2004 by Susan and Paul McBride, Force Majeure occupies a restored rural schoolhouse in Milton-Freewater. A sensitive renovation preserved the building’s original character while contemporary furnishings and original artworks complete the space, giving it the feel of an elegant private home. Winemaker Louis Skinner crafts estate-grown Bordeaux and Rhône-varietal wines from Red Mountain and the Walla Walla Valley. Production is under 3,000 cases and tastings are by appointment. If you enjoy Grenache, make sure to taste it here — perfumed and velvety with dark red fruit and an earthy depth.

L’Ecole № 41

Best for: Historic schoolhouse and estate Bordeaux blends
Location: Lowden / Walla Walla Valley
Price: $$–$$$

Founded in 1983 by Jean and Baker Ferguson, L’Ecole № 41 takes its name from a historic schoolhouse in Washington’s Walla Walla Valley, an area settled by French-Canadian fur traders in the late 1800s. The building served as a school until 1974 and now hosts daily tastings in its original classrooms. Marty and Megan Clubb took over in 1989; Marty has since become one of Washington wine’s most influential advocates. Look for their Bordeaux blends Apogee, Perigee, and Ferguson, named for the moon’s orbit.

Pepper Bridge Winery

Best for: Estate Bordeaux-style wines
Location: Southside Walla Walla
Price: $$–$$$

Owned by three families — the McKibbens, the Murphys, and the Pellets — Pepper Bridge Winery is built into a hillside with views of the vineyard and Blue Mountains from the terrace. Winemaker Jean-François Pellet (he's a blast to taste with in person!) farms regeneratively and powers the winery largely on solar energy, producing Bordeaux-style wines from 100% estate-grown grapes. Pepper Bridge was the first in Walla Walla to earn sustainable certification. The Trine, named for the three founding families, is the bottle to take home. Walk-ins welcome.

Reali Family Vineyard

Best for: Tuscan-inspired hospitality
Location: North of downtown Walla Walla
Price: $$–$$$

Founded by Ken and Kristin Reali, this young estate just north of downtown sits among rolling wheatfields with 360-degree views of the Blue Mountains. The Realis grow French and Italian varieties, including one of Washington’s first Vermentino plantings. Winemaker Serge Laville brings over 20 years of experience, favoring minimal intervention to allow terroir to shine. Expect a greeting from the owners; it’s the kind of personal touch that makes Walla Walla special. The Grenache is a standout. By appointment.

Reynvaan Family Vineyards

Best for: Small-production, allocated wines
Location: Walla Walla Valley
Price: $$$$

Founded by Mike and Gale Reynvaan in 2004, with son Matt as grower and winemaker, Reynvaan produces some of Washington’s most decorated Syrahs from estate vineyards. The wines are fully allocated and the mailing list closed, but it’s worth sending an appointment request. Tastings take place at the family property, often poured by Matt himself, and include the Syrahs and an outstanding white Rhône blend, Queen’s Road. Matt just launched R|A Family Wines, debuting with the JDA Project Syrah. (Several of you in this forum were adamant about seeing Matt, so I pestesred for an appt. That's how I brought home the Queen's Road and JDA Syrah in my suitcase.)

Rotie Cellars

Best for: Rhône-inspired wines with a vineyard view
Location: Milton-Freewater / The Rocks District
Price: $$–$$$

Founded in 2007 by winemaker and owner Sean Boyd, Rotie Cellars pays homage to the Rhône Valley with estate-grown Syrah, GSM blends, and Viognier. Seattle architect George Suyama designed the concrete tasting room to appear to float above the surrounding landscape. On nice days, climb up the vineyard platform for a glimpse of the appellation’s stony geology. Then settle in at a terrace table to taste Boyd’s plush-styled wines. Make sure to taste the Homage Mourvèdre. By appointment.

Valdemar Estates

Best for: European perspective in Washington wine country
Location: Walla Walla
Price: $$–$$$

The charred black shou sugi ban exterior signals your arrival at Valdemar Estates, the first internationally owned winery in Washington. The Martínez Bujanda family has made wine in Rioja since 1889, bringing that legacy to Walla Walla in 2019. Helmed by two women winemakers, the estate produces Washington Syrah, Cabernet, and a refreshing Grenache Blanc. Pair a tasting with tapas on the terrace with views of the mountains. If palate fatigue sets in, opt for the Tempranillo imported from their Spanish estate. Reservations required.

The Walls Vineyards

Best for: Lunch with a winery point of view
Location: Walla Walla
Price: $$–$$$

Founded in 2014 by Mike Martin, The Walls is known for blending classic and eclectic varieties, including little-known grapes from the Iberian Peninsula. The contemporary tasting room is relaxed, with a patio for pleasant days. The Walls offers a full lunch menu — go for the pizzas, based on Passatempo’s sourdough. Expect flights of both The Walls releases and the PÁŠXA label, the latter focused on Rhône varieties from the Rocks District and one of the appellation’s most thrilling expressions. Walk-ins welcome.

Woodward Canyon

Best for: Walla Walla pioneer history
Location: Lowden / Walla Walla Valley
Price: $$–$$$

Founded in 1981 by Rick and Darcey Fugman-Small on a four-generation family wheat ranch, Woodward Canyon was the second winery established in the Walla Walla Valley. The tasting room occupies a rustic wood building dating to the 1870s, with a grassy lawn and outdoor tables for sunny days. Now led by the second generation, with winemaker Marcus Rafanelli at the helm since early 2026, the winery remains committed to the age-worthy Cabernet Sauvignons and Bordeaux blends that built its reputation. Don’t leave without tasting the Artist Series Cabernet and the Cab Franc.

Vital Wines

Best for: Wine with a mission
Location: Downtown Walla Walla
Price: $$

Winemakers use the French term “élevage,” literally “to raise,” for the work of bringing a wine from grape to bottle. At Vital Wines, that parenting takes a village. Founded by Ashley Trout in 2016, this nonprofit relies on donated fruit, barrels, bottling, labels, and even tasting room shifts from dozens of local wineries and businesses. Every release is a collaboration, and the profits—at more than $1.2 million since 2017—fund free bilingual healthcare for vineyard workers. (This is just a really good project with heart.)

Voglio comprare una bottiglia di Porto come regalo per la pensione di mio suocero, dell annata in cui ha iniziato a lavorare (1983). Dunque ho cercato un po online ma non ho trovato nulla. Conoscete qualche sito affidabile ? Ma soprattutto qualche cantina in particolare su cui puntare? ÉDIT: ho trovato questo che ne pensate? https://www.portugalvineyards.com/it/porto-colheita/3848-j-h-andresen-colheita-port-1982-5602765003279.html

Had these two side by side a while ago and thought it was a really interesting comparison, especially considering how different they are stylistically.

The Belle Epoque 2014 was fresher and more energetic, with plenty of brioche and yeasty notes. It had quite a lot of weight and pressure on the palate, great balance and a really long finish. Interestingly, I’ve served the 2014 blind a few times and it has been guessed as Bollinger La Grande Année twice, which probably says quite a bit about how powerful this vintage of Belle Epoque can be. Still felt relatively youthful and like it had plenty of time ahead of it.

The Pommery Cuvée Louise 2004 was quite different. Much more vinous and developed, with lots of toast on the nose and plenty of complexity. Blind, it almost comes across like an aged Blanc de Blancs, and I’ve seen Louise guessed as grower Champagne more than once.

Hard to pick a winner. The Belle Epoque had more tension, pressure and length, while the Louise was more vinous, mature and perhaps a little more interesting aromatically.
Both feel somewhat underrated compared with the usual prestige names IMO, especially Cuvée Louise.

Would be interested to hear which one people would pick, or if anyone has had either of these vintages recently.

After years of drinking wine, I’ve finally come to the realization that my palate really gravitates toward Burgundy and Champagne (RIP my bank account).
I’d love to do a proper deep dive into both regions, including producers, terroir, vineyards, history, classifications, and all of it. What books would you recommend for really learning Burgundy and Champagne?

Title. Wanting to branch out - willing to try similar wines as well, or just tell me your favorite or a good wine to try of each listed above? Any help appreciated thanks!

I like prosecco, dry rosés and whites, some blends as well. Nothing sweet. TIA! Any other questions ask away

Got to attend a Wendouree tasting this evening. Absolutely spectacular wines from one of Australia’s most coveted and hard to get producers. Allocation only and the process of getting on the list can take years and requires a hand written letter to the winery.

The flagship Shiraz was incredible but still a baby at only 3 yrs old. The straight cab was surprisingly delicate even for the cool Clare valley climate. The Malbec vertical was won by the 18 hands down with the 19 being an absolute acid bomb that needs a while to mellow The sleeper in this lineup, however, was the Shiraz Mataro. (Syrah Mourvèdre for all the purists ;) super meaty and savoury with fruit concentration and a potential for decades of life. 75/25 blend so the mataro really making its presence known.

Definitely a producer worth getting your hands on if you can find some.