Tom Casagrande

9.2

To me, this smells and tastes like a late-70s, old school Napa Cab. Very dark color. Nose charges out of the gates with cassis, olives, dark green pungent herbs, gravel, and a little iodine. Approachable (and enjoyable) already on the palate. Sure, it’s a bit tannic but they’re soft, with mouth-coating savory flavors. None of that damn chocolateyness I don’t like (which seems near-ubiquitous now in Napa Cabs), and zero jamminess. What a value (I got it for $39) for a very tasty and true-to-type Napa Cab. — 10 months ago

Roberto Carli

9.2

I got the XVIII (18 not 17). Nice! Drank by the glass at a restaurant, I was told it is little known grapes from California, I was expecting a kind of sin massale but I was surprised! Lightly colored, with good floral perfume and bright red food, good acidity and some earthiness that takes it away from pinot land, without any funk — 5 years ago

Jocelyn Dunlop

9.5

A little fizz, super mellow — 6 years ago

Deni

9.0

Very nice barrel aroma and flavors. Very different. A little sweet and seems a little unbalanced somehow. — 7 years ago

Sharon B

9.1

Deep purple in color, medium bodied. 52% petit Verdot, 26% Malbec, 22% Cab. Nice blend of blackberry and plum. A little earthy on the nose but has a smooth finish with slight tannins. A bit peppery. — 7 years ago

Aaron Rankin

9.1

I tasted this bottle 1 and 2 years ago and can say this has evolved nicely with life ahead. It is fuller and more palette-coating than I recall. This time I drank it over 1.5 hours open and it kept positively evolving and blossoming. At the end: Large aromas of succulent red fruit, graphite, and a trace of cracked black pepper. Palette is very tannin forward with med acidity and notes of red fruits, mineral, and a little something green. — 8 years ago

Sipping Fine Wine

9.4

Blend of mostly Merlot with a little Petit Verdot, deep Ruby with aromas of ripe dark fruits, sweet spice and espresso notes. On the palate flavors of blackberry, plum and black cherry with toasty oak, cacao and espresso. Fine soft tannins, long finish ending with fruit, oak and sweet pepper spice. Still has room to age, but nice now! — 3 years ago

Brandi Bratek

9.1

Just lovely! A little bit of mold and mildew and barnyard funk. I loved all of these notes compared to a fruit bomb. — 5 years ago

Brian

9.5

Strawberry with a little dark cherry maybe. Good balance. — 5 years ago

Paul K

9.1

A little to pronounced sweet vanilla. Give it time to settle down. — 6 years ago

Trent Fletcher

9.2

Violets and lavender nose with vibrant fresh strawberry and spice palate; a little racy; bright acid backbone and overall nice balance. — 7 years ago

Greg Helmer

9.2

This has all the flavors and aroma for a fine Pinot Noir. A little bolder than some, lite pepper notes followed by fruits and ferment. Very nice drink. — 7 years ago

Dan Michael

9.4

Best CA Riesling I can remember tasting, touch of petrol in the nose followed by luscious fruit and then a rush of minerals, finishes with a pithy bitterness that was delightful with our dim sum spread! — 8 years ago

Norman

9.1

Little rough around the edges once it warms — 4 years ago

Ed Lehrman

9.2

Very tasty, fruit a little simple but the whole cluster flavors keep it all flowing. — 5 years ago

Adam Beasley

8.9

Well made Zin that is delicate, with very pure fruit and tasteful oak treatment, but has a little more heat on the finish than I prefer. — 5 years ago

Erik Sjolund

9.7

Great champs. Very rich w maturity as a little mushrooms n leaves. But also apple n almost caramel. — 5 years ago

Abh

8.9

A beautiful unfiltered sake with banana, white peaches and green apple on the nose with sour papaya, pineapple, fresh coconut and lemon zest. This sake starts out a little tart on the palate and smooths out in 4 to 5 seconds and leaves a luscious creaminess on the palate that goes well with medium fatty fish. This is a medium bodied sake to pair with hirame or sake. — 7 years ago

Patrick Derdeyn

9.1

A little richer syrah expression than some of the single vineyards but well balanced. Dark fruit with a spice and pepper note that should continue to evolve for several more years. — 8 years ago

James P Grover

9.1

Currants, dried strawberries, and dark cherries, with spice, oak, and I think even a little cocoa, maybe orange peel too. This is darker and deeper than a lot of west coast Pinots. The acidity is pretty strong and balanced the dark fruit well. Tannins are moderate to light. I had this with salmon, roasted potatoes, and cabbage cooked in duck fat. The salmon was farmed and a little too light for the wine, but cabbage in duck fat was a treat with this. — 8 years ago