paul kretzer

9.7

Coppery gold shimmer to a medium bloody amber. Stinky warmed cured meats that were left out too long. Spiced cranberry Xmas cocktail, red raspberry puree, woody earthy cedar, with hints of tobacco and spicy fragrance/cologne. Somehow reminds me of a carnival with spicy sugary roasted nuts, cotton candy, and meats and cheeses- with some slightly stale meaty pizza. Leather and old rope. Spicy bloody raw meatiness on the palate. Great firm acidity, and zero alcohol noticed. Very well balanced and smooth with a great mineral backbone. So savory with all the meat and spice, but still has great fruitiness. — 8 days ago

JFP

9.2

2014. Excellent color, robust flavors but over bearing Try to find again. — a month ago

Randy Fillingim

9.3

Shared with my blushing bride of 49 years to celebrate another trip around the sun. Drank deliciously. A near perfect achievement of harmony between tanins and fruit.  — 2 months ago

Tom Casagrande

9.4

Seriously, except for the plots where Rayas and Fonsallette are made, is there any better place on earth for Grenache than Walla Walla? (I know Priorat might want to enter the chat). This is sooooo good. Pure, sappy kirsch run through campfire embers and dusted with sweet spices. So savory and clingy in the mouth. Length for days. Tons of smoky minerals. Love this. — 21 days ago

Brian Broxson

9.2

Great with smoked pork chops! — a month ago

with Bobbi Jo

Joe DAscoli

9.2

Super funky. This wine is WILD. It’s got some super ripe fruit AND it has some really pungent mushroom and dirt. It’s got an exotic flair to it. We only had about a 1.5 decant but it sorta popped between an Amarone, a Turley, and a sherry. Paired with lamb in the grill. WILD. — 2 months ago

Andrew Belzer

9.2

Soft with cassis, blackberry, baking spices, sage — 15 days ago

Todd Stone

9.0

Medium to dark garnet/purple to the edges with a nose of red/black plum with earth & oak. In the mouth starts smooth & medium bodied but still quite acidic after 10 mins in glass. Will wait- another 20 mins and acidity tempered and much better with still mild tannins. Plums and maybe blackberry, earth & oak. On the drier side- more air & food should make it great! — a month ago

with Gordon and Peggy

Bobbi Jo Broxson

9.0

Needs more time, in the bottle and to open — 2 months ago

with Brian

romo

9.2

Hello, Cote Rotie. 8% co-ferment. Def not Norhone, but as good as it gets for WA. — 2 months ago