This is a well balanced red blend from the Santa Barbara region . Visit the website for the story behind the wine . Profit sharing for the workers and training the workers throughout the winemaking process keeps everyone vested in providing a quality product . This wine is purple and ruby in color with a very fruit forward taste . Lots of Cherry with very slight hints of minerals . — 22 days ago
History dates back to 1995 when on a lark, David Swift Phinney took a friend up on an offer & went to Florence, Italy to spend a semester “studying”. During that time, he was introduced to wine, how it was made, & got hooked. A Grenache, Syrah & Petite Sirah blend. Aromas of fresh ripe red fruits with floral & spice. On the palate flavors of cherry & raspberry with cacao & espresso notes on sweet savory soft tannins, well balanced, lingering finish ending with fruit & toasty oak. Nice! Consistent Quality! — a month ago
Wow the nose immediately reminded me of my mom’s Italian sausage and garden vegetable pasta with Italian bread and butter. This is a big wine but very smooth finish. Medium tannin. High concentration and alcohol. Ripe dark fruits and black pepper. Would buy again. — 24 days ago
At a Daou wine dinner and pairing at Fogo De Chao in Philly. Blueberry boysenberry and black plum. Very smooth! — 20 days ago
Brief notes. Showed better than the 2013 vintage we had in December 2021. Quite rich, sweet and fruit driven as well as spicy notes. Tasting more new world in this warm vintage. A good wine without being great. Have the last one in a couple of years ie 2026. — 25 days ago
What’s not to like about a Ridge 2017 Geyserville? — 12 days ago
Good by itself. Good with salami and cheese. Nice aroma and mouthfeel. Easy to drink. — a month ago
Bruce Dunbar
It’s early, likely very early, to be messing with the ‘21 Hayne Petite Syrah from Turley. Typically inky, this new vintage has a mineral driven nose that’s crisper than usual. It’s velvety smooth, loaded with plum, lead pencil, and other good dark things. The tannins are firm to steely at this point; the rest are going away for 5-15+ years. — 21 days ago