Aaron Tan

9.0

Spot on in the blind. Well nearly. Was pretty adamant that it was a Vouvray. Just felt too fresh, crisp, and floral for a Savennières. Also lacking the typical Savennières hay-like character. Makes more sense once you find out that this wine comes from the highest point in the appellation. Wine-wise, it felt pretty quiet compared to the others on the table but I loved the energy. Taut, with a very distintive Chenin-acidity. Notes of lemon rind, pear, white flowers, and hints of lanolin. Quite an airy wine. One to revisit too. — 9 months ago

Carla D

9.7

The 2015 nose is so incredibly inviting and it totally follows through on the palette, bursting with berries. Superb accompaniment to carne asada steak or adamant pasta with red peppers and ewephoria cheese. — 4 years ago

Sarah Milsow-Guenther

9.0

Still a lot of fruit. Definitely time to drink though. On the way out. — 9 years ago

Ryan Johnson

9.1

Rich, dill, pepper, good pizza wine — 10 years ago

Jay Kline

9.7

Served blind alongside what was later to be revealed as the 1970 Montrose. Our humble table was universally convinced the other wine was from Bordeaux and there was at least one that was adamant this was the legendary 1970 Mayacamas. What wasn’t up for debate was the nose, which was absolutely stunning. A melange of ripe, dried and desiccated dark and red fruits with dried flowers, leather, sweet tobacco and the prettiest baking spices your nose ever smelled on a Cabernet from California. It was almost Burgundian relative to the Montrose. This is a vinous wine with acid keeping it spry. And while it is likely to give “Ohhs and Ahhs” for years to come, it is so gorgeous right now that I wouldn’t hesitate to pull the cork and taste one of the most important wines in history while it still has its potency. This will be one of those wines that haunt me for years to come and I’m ever so grateful to have enjoyed it. A sublime pairing with Iberico de Bellota pork loin with harissa purée and ramps. — a year ago

Steve Anderson

9.2

A bit of an argument between table mates as to whether this was corked. One adamant yes, the other no. Not obvious to me, but a hint of something on the nose to lead in that direction. Flavors were not muted and palate/profile seemed right otherwise and I enjoyed this overall. — 7 years ago

Danny Martinez

9.4

Dinner sans Kris as she’s busy chaperoning interns… stopped by Watsons and randomly grabbed this wine before dinner and Blu House as they are still BYOB… turned out to be a great bottle of wine that was light/refreshing/easy to drink….will make sure to leave kris a glass to taste whenever she gets back.. also need to order some more to have at the house! As for dinner, pasta and ossobuco was delicious… will come back.. when it comes to dessert, I wanted to take the gelato in a cone for takeaway and they were adamant that I shouldn’t bc it would melt too quickly…I final won the argument and ended up getting extra gelato! Will save that for Kris as well. — 2 years ago

Dimes

8.9

So far the G.O. Wine Guy is 1 for 1 on decent recommendations. He was adamant that the dry creek valley batch is better — 7 years ago

Tai-Ran Niew

9.3

One of the more amusing anecdote from my trip to Burgundy, is how everyone I met is adamant that Jadot is not Burgundian. It has been 100% owned by an American family since the mid-80s. Don't seem to have affected the fruit from Les Suchots? — 10 years ago

Nick Wolfe

9.3

This is the 2007 Adamant Cellars Winemakers Reserve Tempranillo. Beautiful with black fruit, spice, and damp earth on the nose, this wine starts invitingly. Palate is soft in a merlot-like way with balance and poise. Black fruit, earthy minerality, espresso, black licorice, and a slightly-salty version of baking spices rise up from the wine. Finish is long. This wine is beautiful while staying meaty, showing development and fruit in nice balance. — 10 years ago