Shay A

9.4

I’ve been on the lookout for Mayer wines here in the US and happened to find a bottle in a retail shop while out of state visiting some family. I’m shocked much makes it to the states with roughly 160 cases of this wine produced.

100% whole cluster; 13.5%ABV

My immediate thought after popping and pouring was that if Cayuse made a Pinot, it would smell like this. So much stemmy/herbal/savory aromatics with peppered rhubarb and red berries. Translucent ruby in the glass (closer to darker-style rosé’s in color). The funk continues on the palate (in a delicious way) with more stemmy and savory spice, cranberries, and black tea. The stems give this nice tannin structure while the acidity here is vibrant…keeps you going back for another sip. I followed over two days and it stayed pretty consistent.

This is 100% up my alley and a wine I’d love to acquire more of. Very curious how these age (because it seems like they would hold wonderfully). — 6 days ago

seph

9.0

Delightful, natural funk, light bodied, orange zest, cherry, floral, dries out the tongue, right up my alley — 2 years ago

Tara Dinsmore

10

Delicious! — 6 years ago

Scott E. Becker

9.2

[Tasted on December 21, 2025 at Craigs in Nashville with Michael, Rachel and Kat]

Dark cherry and black currant fruit, with tobacco, clove and cinnamon notes. — 5 months ago

Scott E. Becker

9.1

[Tasted on November 19, 2025 at Phifer Pavitt tasting event at One Garage in Nashville, and again on November 23, 2025 at Home with Michael, Rachel and Kat]

Black cherry, blackberry and fig preserves, with chocolate, cigar box and a violet note. — 6 months ago

Aaron Tan

8.9

After a line-up featuring the likes of Aramasa, Yamamoto, Tatenokawa, and Ohmine, the Dassai 23 Centrifuge came off a little boring. As JT puts it, “It’s what I’d expect saké to taste like.” Then chef Alex added the darnest comment, “Doesn’t it remind you of soju.” Hahahaha.

Rich, round and heavy, with an almost sterile quality to the finish, it definitely wasn’t up my alley but I got to commend how lovely the silky textures were. Solid though - Dassai is Dassai, like how Dom is Dom. Reliability at scale. — 3 years ago

Scott E. Becker

9.3

[Tasted on November 25, 2025 at Kayne Prime in Nashville with Jay, Michael, Rachel, Kat, Lillie and Eric]

Bordeaux-style blend consisting of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Candied cherry, plum and violet on the nose. Black cherry, blackberry and blueberry fruit on the palate, with notes of caramel, vanilla, cedar and baking spice. — 6 months ago

Dave

8.9

Sour cherries giving way to bitter tea leaves. Imbalanced. Good, not great. — a year ago

Brett Vanderbrook

9.0

This is right up my alley. Very Burgundian in style. Noticeable new oak without taking center stage. Perfectly balanced between the sweet vanilla and the tropical acidic notes. A+ new world Chard! — 4 years ago

with Raina

David Kline

9.1

Expected purple-black without variance. Ripe plums and rich prunes dance the dance of dawn and dusk. Dried blackberry and red currant trace their steps. Clean waters flow and blueberry and elderberry emerge. Even bacon fat. This is plump Bordeaux. Graphite washes thinly, revealing black currant and lingonberry fleetingly before settling on dried lavender and dried mallow blossom and briny violet. True to the rue. Tart cherries peek through windows in the rain-slicked, cobbled alley. Cranberry skin. #Bordeaux #chateauFéretLambert #Grézillac #BordeauxRouge #FrenchWine #wine #redwine #bordeauxsupérieur #merlotblend — 6 years ago

with Courtney