Bruce Gunther

9.1

Really nice red..smooth, notes of black cherry, slight smokiness. Paired perfectly with pasta. — 5 months ago

Eva Rosenberg

10

Perfect orange — 2 years ago

Tim Edwards

9.0

Unapologetic California Pinot Noir. Big! — 3 years ago

Mark Farrell

9.3

Deep ruby color with a nose of black cherry, vanilla, bay leaf, and fig. Nice, well-balanced mouthfeel, medium to full bodied with and excellent, well rounded finish of fruit, tannin, and acidity. Velvety tannins. Nice, long finish. — 3 years ago

Tom Frymire

9.1

Discussing wild animals. — 2 years ago

with Blake

Mark Farrell

9.1

Medium to dark purple with a nose of dark dried cherries, blueberries, and vanilla. Nice full to medium-bodied mouthfeel. Some fine grained tannins which will soften with time, but this is also nice to drink now. Finish is not as long as I would expect. — 3 years ago

David Schoonover

9.6

Collection Cab; story is next level on the origin of this wine — 3 years ago

Shawn R

9.5

As the race for New World SB get’s more fierce this is a can’t miss. Hit all the elements. Nice cross between grapefruit and lime, strikes me a tangerine. From start to finish a great SB. — 2 years ago

Shay A

9.1

If you aren’t familiar with Brasswood, you should change that. A truly state of the art custom crush facility in St Helena (has housed clients like Bevan Cellars, Moone Tsai, Montagu, Modus Operandi, Dark Matter, etc), with tasting rooms, caves, a shop, bakery and a fantastic restaurant. On top of all that, they have their own label, which Angelina Mondavi consults on.

This is my first time trying their Chardonnay offering, courtesy of Brasswood’s Somm @Joshua Fisher . I was fortunate to follow this over the course of a few days. Day one had this showing very primary...down the middle type chard. Day two saw this increase in complexity...certainly true to Napa chard with a warm and soft profile, revealing lanolin, lemon cream, and even a cotton candy note on the nose. The palate has added notes of ripe melon, banana, and powdered sugar. Viscous but a line of acidity keeps this nervy. Thanks Josh. — 3 years ago

Tom Garland

9.5

Wine Advocate BYOB Napa dinner...must be a Robert Parker +93 point wine....I brought the Quilceda Creek 99 point magnum and a Marcassin 2012....97 pt pinot. Wines I had at dinner:

2012 screaming eagle
2014 penfolds grange
2012 bevan wildfoote vineyard vixen block
2010 domaine de la Janasse chatauneuf du pape in magnum
2007 corton charlemagne grand cru magnum
2010 modus operandi collection..aged in some of the rarest French oak per owner who sat next to me.
2008 kapcsandy family cab
2005 Qupe bien nacido X block syrah in magnum
2001 quilceda creek cab..another aficionado was pouring the 01!!
More to come as my brain cells recover... — 3 years ago

with Brenda