Scott@Mister A’s-San Diego

8.9

2007 vintage. Nice fill. Used a Durand to open but good cork nonetheless. Decanted and tasted after 15 minutes. JFC...does the oak ever die on this nonsense? Tried to bushwhack through it without success. Even the Alexander Valley product has the good sense to have the oak minimized/integrated/drop off after a decade. Not the case here. There's a reason why I haven't even considered carrying this on a wine list since the late 90's. This go round didn't exactly convert my opinion. 8.16.26. — a day ago

Jay Kline

9.1

Popped and poured; enjoyed over the course of a few hours. The 2015 “Southing” pours a deep ruby color with a transparent core; medium viscosity with light staining of the tears. On the nose, the wine is developing with notes of ripe and bruised strawberry, raspberry, pomegranate, red flowers, mushroom 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. Drink now through 2035. — a month ago

Eric Urbani

9.4

LF always impresses — 23 days ago

Jay Kline

9.1

Presented to me double-blind at Tasting Group. The wine pours a pale straw color with medium viscosity: no signs of sediment/particles or gas. On the nose, the wine is developing with notes of green apple, white tree flowers, a hint of freshly struck match, lemon curd and minerals. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is medium+ and full of minerals with a creamy texture. The alcohol is medium.

Initial conclusions: this could be Chardonnay, Albariño or Pinot Gris from France, the US, Spain or Italy. This is giving me Chardonnay vibes and while my first thought was Chablis, this has the markers of a Sashi Morman wine. So I’m going with that. Final conclusion: this is Chardonnay, from the US, Oregon, Eola-Amity Hills, 2022 and because I said it, Evening Land. LOL! Do I get credit for calling the winemaker and not the winery? Scoring points for sure. Tasty stuff in the style I’ve come to expect. Drink now through 2032. — a month ago

Stephen Fitzpatrick

8.9

2023 vintage. Crisp apricot and pear aromas on the nose, light oak taste on the palette, decent finish. Great afternoon wine with cheese, salami, and hummus. — 3 months ago

Brandon Boesch

9.2

Good Oregon Pinot. Bright fruit, earth, and herbal tea. — 4 months ago

Scott@Mister A’s-San Diego

9.3

2023 vintage. Popping, with fruit and structure and delicate flourishes. Tasted with Greg Brewer winemaker/founder. 7.29.26. — 20 days ago

Tami Whatcott

10

Celebration when Ash had her baby! — 11 days ago

John Malcolm

9.4

Sticking with my rating from two years ago, but I would add tasting lavender and plum. Delicious! — 20 days ago

KA

9.3

Gibson’s Italia Chicago — 21 days ago

Jayna Fontenot

9.0

Buttery, creamy, and exactly what I look for in a cali Chard. Yum. — 2 months ago

Mark S.

9.0

Lemon yellow with green. Oak vanilla.clove. Citrus apple pear Nutty Fruitiness M+ Sweetness M Acidity M++ Bitterness M Body M Finish M % Fresh Rich Shaw and Smith M3 Adelaide Hills Chardonnay 24 @1300, O’clock, 260526 — 3 months ago

Lisa McKinnon

9.0

The somm at Spago Las Vegas recommended this to go with poached halibut. Nice choice. Minerally, not oaky. A bit of citrus “surprise”. — 3 months ago

Wulf Losee

9.4

This is the 2022 Block 296 version of this vintage. Truly excellent. Sour cherries and oregano on the nose. Spicy! Sour cherries on the front. Medium to heavy tannic structure. Tangy on the mid palate. Long finish. Not your typical overpowering Napa Cab. — 4 months ago

Brandon Boesch

9.2

This was nice, very drinkable, crowd pleaser. Berry fruit, minerals, hint of forest, but overall fruit forward. — 22 days ago

with Randy

Some Dude

9.3

Yum. Just delicious. Served it with ribeyes cooked sous vide and finished on the grill, and roasted gnocchi and mushrooms. The wine’s silky tannins and fresh red cherry sat naturally with the earthy minerality of the roasted mushrooms, while the wine’s acidity stayed bright enough to cut through the gnocchi’s richness without claiming the stage. In its early window, the Pinot was all finesse and poise, letting the steak and vegetables breathe rather than dominating — 23 days ago

Scott@Mister A’s-San Diego

8.9

1998 vintage. Not the greatest Napa vintage obviously. Nice fill. Opened and decanted. Some sed but less than expected. Tasted after 30 minutes, 1 hour, 1.5 hours, 2 hours and 4 hours. Light-medium body. Dusty, dark plum nose. nondescript intro with a greenish finish initially. Greenish qualities faded with time and a ringing, dark cherry component took center stage. Not a hottie but desirable enough, with time. Drank nicely with balanced structure/fruit after two hours open. 7.15.26. — a month ago

Scott@Mister A’s-San Diego

9.1

2023 vintage. FLB jetsam. Decanted and tasted after 30 minutes and 1 hour. Medium/medium-heavy body. Dark color. Round impressions. Pleasant berry escapades on the back end with spritzes of rhubarb. This was waay too young and could definitely use 2-3 years to dump the baby fat and reapply. Nicely made. Just needs more time to reveal all the wonders within. 6.26.26. — 2 months ago

Jay Kline

9.2

Popped and poured; enjoyed over the course of 90min. The 2024 “White Hill” pours a pale straw color with medium viscosity. On the nose, the wine is developing with bright notes of star fruit, passion fruit, stone fruits, lemons, a touch of freshly struck matchstick, some white flowers and minerals. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is medium+ and slightly saline. I love the character of these wines. Really tasty stuff. Drink now through 2034+. — 2 months ago

Sipping Fine Wine

9.5

Deep Ruby color with aromas of black fruits, cedar, citrus, herbs and floral spice. On the palate flavors of cherry, cranberry and blackberry with floral and sweet herb spice notes. Full-bodied, fine tannins, long finish ending with fruit, slight oak, herbs and a savory earthy mineral character. Nice, will age but Decant now! — 4 months ago