Brett Vanderbrook

8.8

Slightly better than average Cali Cab. I guess at nearly $30 it should be. Blunt, obvious aromas and flavors. Cassis, vanilla, cedar, graphite, mushroom. Sort of an umami/savory note. Little to no tannins. An easy drinking crowd pleaser. — 2 days ago

Brett Vanderbrook

8.6

Strawberry, melon, wet stone. Dry and mineral on the palate. Fresh and light. Good summer wine. — a month ago

Brett Vanderbrook

8.9

On the nose I get black currant, cedar, leather, anise. Elegant and lighter than you might expect from California Cab. A long, lingering finish with toothy tannins and noticeable oak. I’m drinking it on its own but it would be fantastic with meat or cheese. — 3 months ago

Brett Vanderbrook

8.6

Nose has a savory, mushroom note. Very buttery and rich on the palate with notes of canned pear. No discernible oak. — 12 days ago

Brett Vanderbrook

8.7

Grassy, mineral, a little reductive. Some grapefruit peel. Pleasant and easy drinking. — a month ago

Brett Vanderbrook

9.0

One of my go-to California Chards. All the hallmarks I like. Oak notes of vanilla, butterscotch, and brioche toast, but balanced by high acid and minerality. The best of both worlds. — 2 months ago

Brett Vanderbrook

8.4

Textbook “grocery store” wine. Soft and approachable. Nose is strawberry jam. Palate is ripe red fruit. Well extracted without seeming “cooked” or sweet. Some vanilla on the back end. — 6 months ago

Brett Vanderbrook

8.7

Surprised to learn this is a Cab/Merlot blend because this is light, tart, and tangy. To me it’s much closer to either Beaujolais or something Italian. It has a pronounced cherry note in both nose and palate. There is a touch of VA going on but it’s under the threshold where I would call it a fault. I know you shouldn’t judge a wine by its label, but I think they nailed it. This would be a great red sauce wine, whether it’s in pizza or pasta. And it’s only 12%! — 19 days ago

Brett Vanderbrook

8.7

Pretty interesting stuff. Sort of a bridge between rosé and red. Grass, bell pepper, black pepper, underripe black fruit. It’s a little more vegetal than a rosé but less extracted and tannic than a red. — 2 months ago

Brett Vanderbrook

8.4

Definitely an interesting expression of Pinot. Rubbery reductive notes on the nose with some black fruit. Light and quite tart. — 4 months ago