Hawk Bear

9.2

Amazing producer and find up in the finger lakes! — 24 days ago

John Bratincevic

8.9

Nose: dark berries, warm spices, varnish, some plant I can’t identify, plum. Some tobacco?

Taste: tasty, but not as good or as interesting as the professional reviews claimed. Seems one dimensional to me - regular inexpensive bordeaux. Medium weight, a little bitter - a little vegetal, even - perhaps it needs more air or age. Was hoping for more, given the price ($22?) and praise. Won’t bother again. 89. — 3 years ago

Ben Edwards

9.1

Probably overrating out of pleasant surprise, but love the clean, bright 100% temprannillo, and integrated overall experience. Trying with dinner, so not likely to identify the dill and leather others mentioned (whatever it is goes great with quesadillas). It reads like a soft negroni, which I consider high praise. — 5 years ago

Chip Hughes

9.2

Poor man’s Raveneau...which is no faint praise. All Servin’s ‘17s are beyond great. — 6 years ago

Ericsson

9.3

Sweet Tannat from Uruguay, that alone is praise. — 3 months ago

Bob Pratt

9.2

Very balanced, drinking beautifully right now. Ripe plum, black cherry, blueberry, a hint of tobacco. This 2010 vintage deserves its praise. Back in the US after 11 years in China, liberating the wines that have been waiting for me. — 4 years ago

Adriana Fabbro

9.3

Everything about this wine screams uncool in our industry in the present era: high alcohol (14%), heavy extraction, generous use of new oak (presumably), ripe + chewy tannins, flavors that shout rather than whisper and high praise from Robert Parker (cue Elaine or Carlton Banks’ dance moves). Maybe it’s my 90’s nostalgia or maybe I’ve been drinking too much vintage port these days 🤷🏻‍♀️ but it all works beautifully here: intense aromas of licorice, pepper, cedar, black plum, wet tar, dried tobacco, cranberries, cassis, dried violets. And this is only the beginning... A blast of macerated red and black berries on the palate, held together by a solid acid backbone, followed by a long finish laced with black olive, dried tobacco, mocha and mineral. Hedonistic. Three cheers for Alicante Bouschet! — 5 years ago

Carter White

9.1

Rich and racy, I taste the Red Newt roots — 3 months ago

Matt

9.7

Ah, "Terras Gauda Rías Baixas Albariño'-a veritable jewel from the spectacular landscapes of Spain's Galicia, specifically the picturesque Rías Baixas DO, where the Atlantic whispers sweet nothings to the vines. This splendid Albariño unveils a bouquet of zesty lemon, fragrant white flowers, and a hint of sea breeze, tantalising the senses like a playful flirtation. The producer, Bodegas Terras Gauda, founded by the illustrious Ramón V. de Garay, is famed for its commitment to sustainable practices. Fun fact: they pioneered the use of genetic research in their vineyards-a cleverer endeavor than my attempts at crossword puzzles! Albariño, that beguiling grape, is renowned for its bright acidity and versatility; a wonderful partner in crime for seafood, particularly oysters, as the minerality complements their briny sweetness. It also loves the spicy embrace of Asian cuisine, where its zesty notes dance playfully. This delightful nectar has garnered praise, earning a commendable 90 points from Wine Enthusiast. Truly, it's one to uncap whilst contemplating life or... other intimate matters far too risqué for polite company! — a year ago

Jay Kline

9.5

After going long on the 2016 vintage I only swooped up a couple bottles of the 2017 and this is my very first experience with the vintage. The Spring of 2017 presented all sorts of problems for Grenache vines in large parts of the Southern Rhône. A cold and wet May resulted in shatter which lead to yields that were anywhere between 30-60% less than normal. However, from June until harvest, the weather was beautifully suited for grapes; warm and dry. From my humble perspective, the results for Pegaü were nothing short of fantastic! After a few hours in the decanter, this was absolutely slaying the game with head spinning aromas of the purest dark bramble fruit, star anise, sandalwood and “Himalayan Spice” incense. On the palate, this was a concentrated best. Dark and red brambles, seeds and all, with black licorice, black pepper and some bacon fat. Huge tannin and fantastic acid. Long finish that’s lasting for minutes and killer pairing with rack of lamb. I find this to be a tremendous follow up to the 2016 and worthy of any high praise it receives. Probably should have bought more...maybe I can still snag some. The 2017 vintage ended up as a blend of 80% Grenache, 6% Syrah, 4% Mourvèdre and 10% mix of the other 13 approved grapes. As a side note, no “Cuvee da Capo” was made in 2017. — 6 years ago