more tannin, full body, notes of cigar and dark chocolate — 21 days ago
Opulent and jammy - as you would expect from Turley. Plums, blackberries, and wild berries. — a month ago
Popped and poured; consumed over two days and there was little in way of development over the course of those two days. The 2019 Sandlands Carignane “CCC” is packed with character…but there is a catch: it needs considerable more time to really deliver all the goods. The wine pours a deep ruby with a purple hue. Medium viscosity with moderate staining of the tears. No signs of sediment. On the nose, the wine is drop dead gorgeous with notes of fresh, ripe dark fruits, a bouquet of red flowers, cumin, spiced meats, and crushed gravel. On the palate, the wine is dry with medium(+?) tannins and medium(+?) acid. Confirming the notes from the nose. The finish is medium with a somewhat austere, mineral finish. Honestly, I feel like the structure is “dominating the room” at this point and needs more time to settle in. But when it does…and it will…folks who have been patient will be duly rewarded. Hold. If I had more, I wouldn’t touch until after 2027. — 5 days ago
Stunning wine to celebrate our 27th anniversary, still plenty of structure and tannin to make things interesting with age and acid still to keep it fresh to the last drop. Dark rose, saddle leather, sort of a wild like red onion skin note and a bit of anise on the nose. Wine evolved and opened until the last drop, we chose to have it open in the glass rather than decant. If there is any more of this wine go find it!! — a month ago
Excellent sun from Nicholas — 2 months ago
Wonderful light and flavorful. Light golden color. Great with seafood. — a month ago
Good complexity and some wild berry flavors on the nose. Had good acidity and depth without being too hot even at 15.6%. — a month ago
Terrific volcanic minerality with really nice balance. — 2 months ago
Jay Kline

Popped and poured; no formal notes. This was a charming blend of Sauvignon Blanc and Assyrtiko. With notes of grapefruit, herbs, lemon and minerals. Sauvignon Blanc was the leading role. Acid was ripping, and worked really well with Ouzo mussels, squid and vinegar marinated octopus.  — 16 days ago