Tobin Spratte

9.1

Raisins, milk chocolate, almonds, leather, brown sugar, toffee, and hints of pipe tobacco. — 14 days ago

Tobin Spratte

9.4

Classic youthful SLH pinot flavors of cherry cola, rose petals, menthol, and eucalyptus that evolve into brown sugar, cherry cobbler, earth, milk chocolate, and iced tea. Incredible depth. Lengthy finish. — a year ago

Tobin Spratte

8.9

Interesting red blend made of 40% Petit Verdot, 31% Syrah, 13% Mourvedre, 8% Malbec, 8% Merlot. Flush with raspberry, cherry, and blackberry and dark chocolate aromas with background layers of caramel, cedar, orange peel, and baking spices. Together, reminds me of Black Forest cake. — a year ago

Tobin Spratte

9.3

Notes of roasted almonds, milk chocolate, raisins, vanilla, and butterscotch. Excellent. — 4 months ago

Tobin Spratte

9.0

Initial notes of wet stone, live grass and herbs, mint, citrus, and honey. Faint background aromas of green tea, jasmine, and lavender. Drinks beautifully. Energetic without being too acidic or flat (as many restaurant albarinos often are). — 8 months ago

Tobin Spratte

9.4

Drinking at its peak with complex aromas of petrol, wet silica minerals, dried apricots, vanilla, vetiver, must, lemon, and flowers. Very layered like an exotic perfume. Outstanding. — a year ago

Tobin Spratte

7.9

This is supposedly a great example of dolcetto, but I found it one dimensional. Smells like blackberry pie with a side of dirt. I should mention I have never found a dolcetto I like. — a year ago

Tobin Spratte

9.4

Complex, lasting aromas of tart cranberry, roses, mushroom, earth, orange peel, seawater, toffee, vanilla. Beautiful fall wine with aged, almost brown color. — 5 months ago

Tobin Spratte

9.0

Concentrated cherries with deep aromas of volcanic soil, smoke, and brown sugar descending into sasparilla, vanilla, moss, and peat. Very well structured and intense but not overpowering. — a year ago

Tobin Spratte

9.6

Fantastic aromas that unfold in layers, beginning with concentrated raspberries, earth, and tobacco smoke, then developing into orange peel, menthol, tanned leather, vanilla, brown sugar, molasses, and butterscotch. Bigger than a Burgundy but still packs plenty of complexity and depth. — a year ago