Daniel Bloom

8.9

Thank goodness for Broadbent, I believe it was Bartholomew who stopped by my VinoVolo years ago and had a glass.
N: Grapefruit peel out the wazoo, lemons, white flowers.
P: Same, as the nose, very slight spritz.
Inexpensive, thirst quenching and fun.
With lemon ricotta raviolis in fresh lemon pesto…Ah Hum.! — 3 years ago

DL

8.9

Very sweet, intense smell, kind of musty. Reminded me of Harbison cheese. Tastes sweet, pretty thin, low tannins. Charles liked it — 8 years ago

with C

Sandra Larson

9.3

Soft nose with a lingering finish that just sits in your mouth. Great Cabernet! — 8 years ago

Heather Long

9.5

2013 - complex, peppery deliciousness — 10 years ago

Elaise Piper

9.1

Floral nose. Medium bodied with honey and pear. Lovely... — 10 years ago

Sandra Larson

9.3

Such a great wine that I'm sad when it's gone. — 10 years ago

Sarah Milsow-Guenther

9.0

Quite nice. Don't serve it too cold. Typical late harvest Chenin blanc finish. Nice apricot and honey notes on the palette. Definitely impressed by this one. — 11 years ago

Kevin

9.1

Paired with pork carnitas, sweet potato, and peppers hashed together — 4 years ago

Michael Genn

9.1

Held up surprisingly well — 8 years ago

Sandra Larson

9.4

Love Bartholomew wines. All of the red wines he’s made are great. — 8 years ago

Emily Blake

9.0

What a nice surprise! Spicy and deep with no unpleasant metallic aftertaste. — 9 years ago

Rajiv Ayyangar

10

A blend of Obaideh and Merwah from ancient vines with pyrrhic yields (a glassful from each vine). 

In the glass, a supernaturally glowing amber with copper flecks—one friend exclaimed “This color is just ridiculous!"

The initial wave of aroma is intense and complex to the point of being overwhelming. Time stands still, the room becomes quiet. It presents as a blanket of detailed images - toast with honey (like aged Semillon), nutty yellow apple (development), honeyed cashews, bruised candied white flowers, sweet carrot halwa, apple butter, apple-balsamic, clove, almond, and toasted scone. The nose is fractal, in a way. It rewards scrutiny with ever-increasing complexity.

The developed note of carrot, tamari, and honey intensifies over time in the glass, and on the micro-scale, within a single inhalation.

There’s no oxidation or Brett here, despite being as “natural” as a wine can be (no sulfur, no wild yeast, no manipulation except maybe a small quantity of used Nevers oak. 

This has undergone the transformation from a wine of fruit to a wine of wisdom - the fruit has been replaced by a honeyed, savory character, that Bartholomew Broadbent says will intensify with more age.  — 10 years ago

with Gence and Tim

Sandra Larson

9.3

Delicious spice and jammy full bodied wine. Great on its own and even better with food! — 11 years ago

Jake Hajer

9.2

Exotic, high-toned boysenberry and wild dark berries. Guajillo chili. Would be interested to see how this would age. There’s acidity and structure. — 5 years ago

Emily Triplett Lentz

8.9

Powerful tropical fruit aromatics from a late harvest. Barrel aged but not over-oaked; mild residual sugars; atypical for a Sauvignon Blanc but still acidic and refreshing. — 7 years ago

Sandra Larson

9.2

Great with pesto sauce and pasta. Love the soft lingering finish. Can’t go wrong with any wines from Bartholomew Winery. — 8 years ago

Jeanette Hrnyak

9.1

Another one from my kitchen display. Small production and an excellent Sonoma Syrah! — 9 years ago

Stephanie Losee

9.1

So cool to taste a 1997 library wine from this boutique winery. Super herbaceous and leathery — 10 years ago

Christopher Fedorchak

8.9

Solid wine. Got it from Bartholomew Broadbent. — 11 years ago

Simon FL

9.5

Delicious, one of my favorite cab from Sonoma — 11 years ago