Peter van den Besselaar

8.9

Vintage 2017 | a few years cellaring is very profitable! Dark colour, warm comforting smell with spices and a hint of pepper bell next to morello cherries. Full bodied taste with good balance and also slight pepper bell impression. Very good effort. | paired with beef steak — a month ago

Fiona Hardy

9.2

Had at Elisa Steakhouse for our 8-year anniversary. Peppery, warm, medium-dry, easy to drink. Pairs wonderfully with an expensive steak, or I could just have a glass on it's own. — 7 months ago

Jana Rieger

9.0

Bought from San Diego wine co. $8.99. Dry and really good. Organic. — 2 years ago

Christa Bender

9.4

Smooth with hints of cherry. — a month ago

Randy Fuller

9.2

This is a dark purple wine, laden with shades of blueberry, cherry, anise, clove and cinnamon on the nose. The palate offers a similar package - heavier on the fruit and lighter on the oak spice. The tannins are firm, but not annoying, and the acidity is a real lip-smacker. The finish goes too quickly, but is pleasant while it's there. — 4 months ago

MaJ CappS

8.9

Bright stone fruits - a fresh nose on this one.

Medium bodied, with candied fruits, gravel, sorrel, flavorful citrus acidity and lip scrunching tannins.
Still tight and young, could use another year or two, yet still enjoying after a rapid night of Darts.
Cheers. 🍷 — 8 months ago

miguel

8.9

Notable, para brindar o acompañar comidas. Buen aperitivo en verano cuando pega el sol de frente. — 2 years ago

Duane Nicholson

9.1

Let’s qualify this statement by saying that I’m not a wine connoisseur. That said, I really enjoyed this wine. Not overly sweet and smooth.. — 3 months ago

Will Rogers

9.4

One of our favorite Malbecs from my time in San Diego. Steak dinner at home. — 5 months ago

Jan de Weerd

9.1

Dark, dry, high tannin wine made from whole cluster fermentation and low temperature; no oak. We visited this small charming winery a few years back just south of Mendoza. A small family operation. The father had worked for years for one of the large wineries. Then saved enough money to start his own on just a few hectares. Stacking in the grape plants with double and triple levels of cordons for maximum light interception in this tight area. I could swear they had named each of their grape plants. Well crafted wines, very balanced. — 8 months ago

with Tammy