Bonnie Chu

9.0

With hand roll omakase: scallop with yuzu tomato sauce, tuna on truffle chip and caviar, miso black cod and mustard seed, sea bream with shiso pesto and daikon — 17 days ago

Meghan C

8.9

Michelin Wine Club - Jônt #2 — 2 months ago

Brandon Chew

9.1

Even better the next day. Blueberry cordial with soft (crunchy) tannins. — 5 months ago

Randy Fuller

9.5

This wine has a rich, golden color. The nose offers a bounty of nice things. Lemons, apricots, almonds and vanilla, all wrapped up in buttery goodness. The palate is earthy, nutty and fruity all at once. The acidity is fresh and the finish long, with a good streak of salinity staying after the sip. — 5 months ago

Ross Dickinson

9.0

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 . — 23 days ago

Nick Piccone

9.0

Organic wine that opens up with a lot of good fruit and a little funk — 3 months ago

with Sarah

Lisa Hersh

9.7

Love! Very different than the reds I usually drink. Almost effervescent. Dry? Light and fresh — 5 months ago

Bonnie Chu

9.1

With mussel, squid, tofu laksa noodle — a month ago

Max Stevenson

9.0

Really love this one. Slight carbonation. — a month ago

Ely Cohn

9.3

Pours like deep yellow extra virgin olive oil, smells like teriyaki glazed grilled pineapple and lemon sesame pound cake, butterscotch crystals, and coconut shavings.

Thick vein of acid keeps this freshy fresh (not at all sloppy).

Great QPR, and something different. — 4 months ago