Blair Campomizzi

9.3

Exceptional wine. Lots of great flavor well past the typical “drink by” guidance. Hints of lemon, pear and apple. Overall, very refreshing with some mineral backbone. — 3 years ago

with Marilea

Deborah M

9.2

Bright and racy. Mountain fruit. I really like this one. — a year ago

Scott@Mister A’s-San Diego

9.4

1994 vintage. Nice fill with a slightly shrunken and fully saturated cork. Durand helped plenty in the opening assist. Not decanted and tasted after 1.25 hours open. Hadn’t tasted since the early 2000’s. Definitely dropped all the baby fat. Toffee, coffee and chocolate covered cherries in the nose. Light medium body (thought it would be a touch bigger). Still plenty of focus but slightly less grip than desired. Can it match biggie shizz like Montelena, Dunn, Diamond Creek, BV GDL Reserve, Mondavi Reserve, Araujo, Peter Michael Les Pavots, Mayacamas, etc? No. Is it really really nice? Absolutely. Can hold another 5-6 years at this juncture before boarding the downhill bell curve train. 11.8.24. — 2 years ago

Tom Garland

9.2

1 hour decant(little fine/cloudy sediment). A breathtaking dark magenta color. On the nose: jumping from the glass are stewed cherries/plum, herbaceous, licorice, roasted meat, earth, touch of menthol. Taste: elegant, juicy, velvety wine with dark cherry, pepper, chocolate, cedar, and a anise/tobacco medium plus finish. From the Sonoma side of the Mayacamas mtns. Purchased on a recent visit...beautiful indoor/outdoor tasting room featuring their small production wines. If you want to throw down some serious change they offer a terrific multi course food and wine pairing in the underground cellar. — 3 years ago

with Brenda

Matt Perlman

9.5

Always a treat. Smooth and supple. Sweet leafy brambly red fruit, leather, eucalyptus and crushed rocks — 5 years ago

Gregory Hoeker

9.2

16 barrels — 6 years ago

Hugh O'Riordan

9.2

Dark red. Smooth and earthy at same time. Unusual combination imho. Almost no tannins left. Dark fruit. Good balance. Some musty flavors. Long finish.. 2002. Drink now. I don’t think much will be left in 5 years . — 6 years ago

Blair Campomizzi

9.7

Super good. Solid showing of red berry with nice acidity. I liked the finish with slight fruit notes mixed with savory and mineral elements — 3 years ago

with Marilea

jesus g

Hospitality Schramsberg Vineyards

9.2

Fun morning tasting — a year ago

Freddy R. Troya

9.5

A Burgundian-styled Cab Sauv from the one of the most compelling Sub AVA of Napa mountains (Mayacamas) which has an amazing soil and solid influence from the Pacific. Crafted with an amazing balance of 68% Cab Sauv, 20% Merlot, 5% and the rest to round it off its structure and age ability. The 2011 is still climbing to its peak. Enticing notes of dry red fruits on the nose and mouth, delicate, outstandingly silky and nearly perfect balance!
The finish shows its beauty. (if you find it, it won’t disappoint you) it will give the run for the money. — a year ago

Scott@Mister A’s-San Diego

9.4

2019 vintage. From a 375 ml format. Amongst what passes for the ne plus ultra in Napa cabbage these days. Rich. Overtly sumptuous. Modicum of umami on the finish. Restrained/polite company version of a fruit bomb. Too extracted/manipulated without representative tannins for this old-school Dunn/Diamond Creek/Mayacamas/Montelena guy but still verry nice for this style. Dunno where this settles in twenty years but that's someone else's problem down the road. 7.7.24. — 2 years ago

B

10

1975 Phelps Eisele Vineyard. Dinner at Tap w Frederic. Drank first, before the 1990 Leroy Richebourg, and then the 1975 Mayacamas Napa Mountain CS. This was our favorite. Decanted right before serving and the nose was super refined and elegant. The finish went on forever. Probably should be drinking sooner rather than later. — 5 years ago

S.R.Alexander

9.3

Similar red fruit profile to the the mayacamas cab, but brighter, more cherry and less tobacco and earth. — 5 years ago

with Eric

Sipping Fine Wine

9.2

From high in the Mayacamas Range, at elevation of 1,700 feet, lies Spring Mountain and the Robert Keenan Winery. Cab Sauv sourced, 73% from Spring Mountain and 27% from Pope Valley. Dark opaque Ruby with aromas of red fruits, oak, smoke, sweet herbs and spice. On the palate black raspberry and blackberry flavors with notes of tobacco, cacao and espresso. Fine dusty tannins, satisfying acidity on complex long smooth finish ending with sweet oak tones. Nice! Drink now! — 6 years ago

Tom Casagrande

9.4

These are recalled impressions, not contemporaneous notes, from two nights ago, when the family council of elders met for a steak/wine pairing event at my brother Angelo’s house.

Another consensus favorite, the ‘16 version is stellar. So deep, but with that elusive (for Zin) old-world sense of balance, structure, and restraint. Paired beautifully with both kinds of steaks — 6 months ago

with Dan and Angelo

Deborah M

9.3

So fresh. Aromatic nose. The balanced richness and acidity likely means this one has many more years ahead. Really enjoyed this one last week. — a year ago

Brad Jensen

9.2

Beautiful mineral notes, with crisp white fruits and a hint of citrus flower. Very light color with just a hint of yellow greenery. Very dry and mineral driven palate, the best that you can expect from a high elevation sav blanc. — 2 years ago

Brandon T

9.0

Tight - needs 2-3 years or 3-plus hours of air. — 4 years ago

B

10

1990 Leroy Richebourg. Dinner at Tap w Frederic. Drank after the 1975 Phelps Eisele and before the 1975 Mayacamas. We decanted just before serving and it definitely needed more time to open up. The nose was elegant and multidimensional, but perhaps because we didn’t give the wine enough time, the wine was very restrained in the mouth. Beautiful fruit up front, really elegant finish, but almost no mid-palate. Very austere in the middle. This righted itself once the wine had some time. — 5 years ago

Ira Schwartz

9.0

Released for the first time in 2006 at a price of $100 per bottle with a 3 bottle limit. This wine never went through malolactic fermentation. I can not resist burying bottles in the name of science. A musty nose joined up with earth and tobacco. A “juicy” palate of cedar, dirt (tons of sediment), soft fruits and mint. The experience for me would be similar to dancing with ones mom or grandmother on their 100th birthday, pure happiness and joy . My score reflects an amalgamation of the 3 bottles I consumed. One can probably find the story of this wine on the Web. — 5 years ago