By the half bottle at Pluckemin Inn in NJ.
This is still very young, but the air really helped. Gave this a half hour decant before drinking.
Still pretty grippy tannins, but didn't overwhelm the wine.
On the palate, dark plum, blackberry, graphite, pencil shavings, slight eucalyptus.
Complex wine with lots of upside.
92+ points.
By the bottle at Pluckemin Inn in NJ.
I'm a sucker for old Burgundy, we jumped on this opportunity. Lucky us, it was the last bottle.
Initial splash was all tertiary, felt like wet dirt and forest floor.
Thankfully, air helped, and even ten minutes of air in the glass woke this up.
Got a lot of dried fruit in this. Dried strawberry, plums, dark cherry.
Also got loads of cedar and some spice. Also dried thyme.
Then some leather and forest floor.
On the nose, some dried lavender.
Solid acidity that still helps this feel fresh.
Fully mature wine in a great place, absolute treat.
92 points.
Found this article in the FT really interesting! Probably knowledge many take for granted, but I enjoy hearing the perspective of a famous wine critic.
Continuing on my series highlighting gems in the wine world you may not know about, previously featuring Pluckemin Inn in Bedminster, NJ, The Oven in Lincoln, Nebraska, Sticks and Stones in Munich, and Bern's in Tampa (not underrated, but Tampa still surprised me), we now head to H3 Restaurant in Montréal Canada.
Went for a dinner with a client who is a fellow wine afficianado, this is a favorite spot in Montréal.
On the second floor of the Humaniti hotel, this is a lovely restaurant with a stellar wine cellar
Here is their famous wine list with 6K bottles: https://restauranth3.ca/wp-content/uploads/2026/03/nouvelle-carte-des-vins-mars-2026.pdf
Lovely place, great service, and amazing wines!
Let's do some notes!
2015 Domaine Joblot Givry 1er Cru Clos de la Servoisine
Who said you can't find value in Burgundy?
Enjoyed PnP, in a good place now. I rarely decant Burgundy anyway, unless it's just too young and tight, but this isn't the case here.
Still drinks young and opened up with air.
Picked up bright red cherry, strawberry, cassis, alongside some floral notes, maybe dried rose petals?
Solid acidity that can stand up to a lot of dishes.
91 points.
2015 Az. Ag. Antoniotti Odilio Bramaterra Nebbiolo
This bottle was a little tight at first, so gave it a decant to let it open up and balance out the tannins.
Enjoyed over about an hour, where the wine continued to evolve.
This was surprisingly fruit-forward, not what I expected from a Bramaterra.
Picks up lots of red cherry, blueberry, red plum, maybe some fresh herbs.
Didn't pick up many tertiary notes on this one, even with air.
Somewhat floral on the nose as well.
Enjoyable wine, which I'm sure will evolve, and represents solid QPR.
90 points.
2010 Château de Fargues
Was craving a Sauternes, but didn't want to break the bank, this delivered quite well.
Picked up all the honey, apricot, orange marmalade, peach, lemon curd notes.
Everything is nicely in balance too. Acidity still great.
Wish the mid-palate was a little more prominent, but probably nitpicking here.
92 points (on a dessert wine scale).