Sipping Fine Wine

9.5

A blend of Cab Sauvignon, Merlot, Cab Franc, and Petit Verdot, aged for 22 months in French oak (76% new). Deep Ruby color with aromas of red and black fruits, spicy notes and cedar. On the palate flavors of plums, currants, cherry and wild blackberries adding cedar and cinnamon. Fine grainy tannins, well balanced with acidity, long finish ending with fruit, cedar and slight mineral character. Nice! Tasting Sample! — 8 days ago

Bruce Leboff

9.3

A really nice wine - more refined than some other Maipo Valley wines that are more Carmeniere dominant. Smooth and still lots of tannin and fruit. Dark berry and oak in the nose. Lovely. (Reminds me a bit of #Quintessa- but haven’t given any of those years for the edges to smooth out) — 3 years ago

with David and David

Skip Smyser

9.2

Barrel tasting — 5 years ago

Ericsson

9.1

Enjoyed this. It is young and vibrant, white Bordeaux like. Does have about ten percent Semillon. Likable California Suav Blanc. — 2 months ago

Nathan Renfro

9.0

Thought I would try a ‘16 to see how it’s faring. Even after 3 hour decant I think this one just needs more time in the bottle. Loads of red fruit and oak. Tannic and acidic. Seems well structured but I think it’s just not hit it’s stride yet, or I got a not so good bottle. — 3 years ago

Skip Smyser

9.2

More barrel tasting 🍷 — 5 years ago

Mark Flesher

9.5

Tasted alongside a 2008 Quintessa, this producer's immediate neighbor. In a nutshell, this wine came out swinging from the very first minute. Definitely a boxer ready for the fight. Dark and brooding, inky. Volcanic blackberry and tar nose. Had a roasted St. Helena character. Blackberry, black licorice, hint of ripe fig and pipe tobacco on the front and mid palate. Rutherford dust on the finish. Almost goes more to the red clay volcanic Howell Mountain profile at 11 years of age likely thanks to its unique soil composition at the estate. The style here between this one and the Quintessa were remarkably different yet the dust is still there on both. The Quintessa seemed much more youthful and even a little bit lighter, which definitely could be astringency, with age-ability probably a bit better yet this Harrison is going nowhere for the next 10 years itself. In my opinion, no clear victor between the two. Well done Wm. Harrison! — 5 years ago

with Bradley, Shay and 1 other

Jason Phillips

9.2

Enjoyed the 2021 Cabernet Sauvignon at the Quintessa tasting room. — 2 months ago

Beatriz Fernabdez

9.8

Absolutely wonderful. Smooth but with presence. — 2 years ago

David T

Independent Sommelier/Wine Educator

9.3

One of our last Heitz Bella Oaks bottling’s.

Heitz no longer leases the vineyard. The fruit from the Bella Oaks Vineyard is now bottled by Quintessa at $200 a bottle when Heitz sold it at around $70 or less when they leased the terroir.

The better pair with the end cut of the Prime Rib with creamy, horse radish.

Floral, candied, spice driven fruit of; dark currants, blackberries, black raspberries, black plums with tough skins, plums, dark cherries and deep, juicy strawberries. Dark tarriness, steeped black tea, incense, burnt amber, clove, nutmeg, vanilla, dark chocolate bar, mocha powder, moist clay, dry, crushed rocks, dry, twig, eucalyptus, sage, bay leaf, dry top soil, tobacco, leather, cedar, grainy limestone with dark, red, purple, candied withering florals that dark & candied. The acidity is perfect. The structure, tension, balance and length still need 6–10 years. The finish is; rich, beauty, elegant that starts, fresh, juicy falling on to earth & spice that persist until you have something bigger.

Plated with very cheesy Au Gratins & caramelized carrots.

Still an adolescent with 15-20 years of good sipping ahead of it.

The most flavorful piece of beef I’ve ever had. Had more tender Wagyu Ribcaps, just not this much flavor.

Happy New Year! 🥳🎉🍷🎊

12.31.2020 — 4 years ago