While this wine is very drinkable, it tastes nothing like Sangiovese from Italy. Not even the fruit profile. It tastes like a Napa Valley blend of very ripe; Merlot, Cabernet & Cabernet Franc in that order. If you fancy that style, you’ll enjoy it. If you are looking for Sangiovese, you’ll be somewhat disappointed. — 4 months ago
Stor dag för chj! — 2 months ago
Nice acid balance. Dry start and moist finish. Good taste of green apple and lemon. Nice moderat smell of flowers, citrus and grass. A nice balance in the vwine who has a nice and dense structure to it all the way from start to finish. A long finish who leave you with a great "green" taste. — 2 months ago
The one was opened same day.
The Elevation 1147 is their flagship wine.
2106 Elevation is a big step up from all their other reds. The mouthfeel is thick, round, gorgeous. Ripe, lush fruits of; blackberries, black raspberries, black plum, dark cherries & an array of purple fruits. Tobacco, leather, saddle-wood, light graphite, crushed rock powered, limestone alluvials, beautiful baking spices that need some time to tame, cinnamon, nutmeg, clove, vanilla, dark chocolate, mocha, caramel, dry twig, dark rich soil, touch of moist clay, dry top soils, understated sweet tar & black licorice with fresh & withering; dark, red, blue flowers with lavender & violets that follow as it sets. The acidity is round & excellent. The finish is; ruby, lush, round, well balanced & knitted & persistently gorgeous wire to wire.
While many will find it hard to resist now, you would be doing your substantial invest & this 2016 a disservice by opening before 10 years in bottle.
This is a 95 now but, I see it as a 95-98 down the road. — 4 months ago
Lovely oaked chardonnay enjoyed with Thai chicken stir fry — a month ago
Arthur brought this for Christmas in 2020 — 2 months ago
Pinot Gris — 4 months ago
This blend is named in honor of the butcher shop that David’s father started in San Francisco. His butcher shop(s) launched them into a 1956 Pritchard Hill land spending spree with the thought of starting a cattle ranch. When they were done buying parcels, they had amassed 984 acres in Pritchard Hill. The third most expensive fruit today at $28,000 a ton. If you sold all of that land today, it would be worth over a billion dollars. I bet they didn’t pay anything close to that in 1956.
This was opened the day before we’d had it. While I enjoyed it, it had leaned out a bit more than I would want it. It was round with softer tannins but may have given a false sense of its ability to cellar.
The fruits are nice, ripe, lush & juicy; blackberries, raspberries, dark cherries, black plum, mid baking spices-nutmeg, cinnamon, light clove, vanillin, light spice, barrel shavings, crushed rocks, savory, grilled meats, dark, red, & purple florals with very nice acidity and a wire to wire finish that was leaner but, clean. The finish was well balanced, elegant, on the leaner side, nicely polished and persisted minutes. — 4 months ago