Seth Masterson

9.2

Wait what is with the low ratings on this?? This is Rpussanne done right - which is a RARE treat in this country!
Classic honey coated mushroom and earthy basement on the nose. A sleek velvet texture and what is this... A residual acidity that kicks it into the rating justification — 2 days ago

Seth Masterson

8.9

Sheldon Vineyards 'Proof of Concept' red blend. 2021
Made up of Sonoma and Napa vineyards 36% Graciano, 25% Petite sirah, 24% Sangiovese, 16% Syrah. 156 cases.
It pours just a shade lighter than a petite Syrah. Strong purple hue.
Smells of barnyard, old black fruits, black plum skins.
Highly tannic, med high acids.
Definitely gives the impression of a blend. That means to me anyway that it has found some cohesiveness that appeals to a human palette but it's not quite right - uncanny valley, your mind can't focus in on aspect - kind of dancing around the different subtleties without a strong direction.
Good 'nuff. Maybe a decent experiment but not great.
*Footnote. After an hour of air contact I'm starting to get allspice and clove on the nose and tannins are calming down. Bumping to a 8.9 — 24 days ago

Seth Masterson

9.0

A cool project of Cole Thomas - wine maker at Madson wines- working with an obscure vineyard deep in the Santa Cruz mountains.
I was expecting the 'fruit and forest' that is becoming a trademark of regional Pinots but this one is... well what is the opposite of fruity?? Let's say austere for now.... Or maybe It's like Clint Eastwoods face - ruggedly handsome- like these grapes grew in a hard environment, high altitude, dry farmed but they came out undeniably handsome and with a lot of character- it's ultra dry, tannic, has a rural country vibe of sandstone earthiness and you have a sense that the grapes and the wine itself was treated with respect and sensitivity. Maybe it's the Edward Abbey of Pinot Noir?? — a month ago

Seth Masterson

9.0

Seth had this 2 days ago

Seth Masterson

9.2

A 4 barrel micro production - so good luck finding it but if you can you will be rewarded.
On the recommendation of Dirk the winemaker I'm trying this bottle chilled on a hot July day.
Chilling this ultra light extraction of Paso Robles Grenache subdues the nose a lot but you still get a sense of cranberry and umami but it does not even begin to hint at the explosion of flavor that is about to happen in your mouth. As it touches the front of your tongue you get the tingling sensation of that tart cranberry essence, then as it rolls back onto the pallette and warms it releases bright fresh red cherry essence and then warm woody French oak notes, super fine and lite tannins. It's just a real pleasure in every way. — 10 days ago

Seth Masterson

9.3

The niose on this is out of this world (or one might say heavenly hehehe) for a garnacha with both fresh and stewed plums, black pepper, menthol or eucalyptus, and the savoryness of red meat. Relaxed and not in a hurry on the pallate, it floats there with very fine tannins and just enough acid to keep it fresh while not interfering with the silky texture of it all.

Opened for Yohanna's birthday '26. — a month ago

Seth Masterson

9.1

The nose is very restrained, maybe needs more time so The first thing that stands out to me is the texture - as soon as it touches your lips you can tell that it's liquid silk.
Green pear, yellow apple and the distinct flavor of white fleshed guava. Strong minerality but can't quite pinpoint the origin.
Edit - poured another glass an hour later, stuck my nose in it and found some good earthy funk along and the start of the fruits developing — 2 months ago

Seth Masterson

8.9

This one likes to breathe. I was a little disappointed in the first half of the bottle - missing what I had tasted when I first tried it at a farmers market in SF.
But now it's coming alive- strong tropical fruit notes: Papaya, guava, pineapple with enough acidity to keep it fresh and to keep your mouth salivating for more. — 8 days ago

Seth Masterson

9.1

I'm almost embarrassed to say how much I like this. I opened it as an unknown, inexpensive weeknight wine, then I was intrigued enough to fully stop cooking and look up 'Coteaux D'Aix En Provence' to see if I was missing something. The French god only knows what's in this - semmilion and vermentino for sure- the rest is a mystery.
It actually smells like crap. Not literal crap but almost - bark stored in a damp dirt floor cellar gets you close.
It's got good weight on the tongue - nothing lite or watery about this - but it's the swallow that hooked me. The acid receptacles are popping and then they get smoothed over by this glacier of crushed velvet that's carrying exotic fruits AND crushed rock. The afterglow lingers on and on where you can feel the interplay of soft and hard in your mouth.
It's not a great wine. But it's a damn good time. — a month ago

Seth Masterson

9.2

This is a Syrah that is ready to go less than 2 years in the bottle!
Sam is a master at extraction and this wine shows it- maintaining an undeniable freshness while holding a strong stance in the weight and body department like it's been hitting the gym. Incredible presence and character and crunch! The balance of acid, tannin and fruit is a waltz, no actually more of a symphony of harmonics.

@Dave listening to @TheLotRadio — a month ago