John Howard

Harvest production at Hirsch and Cobb Wineries

9.4

One of the best RDD wines we have had. Excellent balance. Just the right amount of oak. Super elegant. 13.5%. Very nice! — 8 days ago

romo

9.1

Young, wild and brambly. Subtle olive leaf. Decant. - at Chris & Jenn’s — 19 days ago

Kay Mills

9.0

Malios beach — a month ago

Jose Lorenzo

9.3

Love this juice — 2 months ago

Scott Kahn

9.2

A perfect complement to osso bucco and fish soup! Rich red fruit with good structure - M tannins and M+ acidity. Very enjoyable. — 3 months ago

Todd Scurci

9.2

#fausto #gamay #magnum — 3 months ago

with Annie

Brian S

9.6

So good. If you need any hit me up! — 3 months ago

Bob McDonald

9.2

See my previous note in February 2026. Very similar to now. This is fulsome and savoury at once - black cherry and raspberry. Very easy to like. Like a hypothetical blend of Syrah and Merlot. The herbal savouriness of Syrah with the softness of a supple Merlot. Made by Alvaro Palacios. Love the flamboyant Spanish label. — 25 days ago

Ivor

9.2

Wow top quality beaujolais! Burgundy depth and fizzy bojo stubbornness. — 14 days ago

Bill Morgan

9.0

Deep red nose tannins bite at the back of the mouth — 2 months ago

Brian S

9.6

Amazing bottle. 10 years of bottle aging. — 3 months ago

Kaushal Kantawala

9.0

After an hour and a half in the decanter, this was delicious — 3 months ago

Maggie Harrison

9.7

2022, figgy, plum with undertones of bacon at first open. very elegant and soft on palate. beautiful. about 4 hrs later- decanted. change? more mineral, tannins are showing more now than at opening. dried fig, meaty. bolder fruit on back end of palate thru the finish. iron on finish. drinking great but more time would certainly be better. — 3 months ago

Jay Kline

9.2

Opened three days earlier. The 2023 pours a deep ruby/purple color with an opaque core; medium+ viscosity with significant staining of the tears. On the nose, the wine is developing with powerful notes of ripe brambles, lavender pastilles, bacon fat, black pepper, and fine baking spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. A delightful pairing with Bison ribeye. Young but showing its potential. Drink now through 2043. — 8 days ago

Jan A

9.0

Too advanced. Light, acidic — 23 days ago

Alvaro Bustillos

9.4

Lal o obelix — a month ago

Sarah Oettel

9.3

Added at Marc Fosh Restaurant in Mallorca. — 3 months ago

with Matt

Tom Nguyen

9.3

Great energy and fruit. Well balanced. Always a pleaser. — 3 months ago

David Samples

10

Beyond beautiful! Immediately soft upon opening—had planned to decant for 4-6 hours but decided against. Open and had small taste with Maggie Harrison around noon. Decided to re-cork it and decanted at 4PM.
At noon I got (very unexpected) cranberry notes on the nose and the palate was considerably more gentle than expected.

After two hour decant: Soft (cat tongue), integrated tannins, pomegranate, black cherry begins to emerge. Herbs, smoky/meaty notes emerge


Tasted: 5.20.26
Attendees: Mark Cerimele, Maggie Harrison, Steve Pfancuff, Lorne McClelland, Andy McCray, Denise Casino, Randy Nelson — 3 months ago

Doug Powers

9.2

Sweet American oak, beautiful mature red-fruited Tempranillo, soft tannins, a little less acid than I remember in the 1980s/1990s vintages of this “regular” Pesquera Tinto, long, lingering finish, I’d guess this is mature and ready to drink!! — 3 months ago

with Jim and