Rob Waaijer

8.9

Heerlijke fruitig wijn van Sardinië. Als je daar bent in oktober (2025) met een heerlijk zonnetje op een terras, dan smaakt deze wijn nog beter. Fruitig, smaakvol en een vol bouquet. — 8 months ago

Ellen Clifford

9.1

Bent my mind which honestly, could use some yoga at least. Nuttiness is my fave tasting note but there’s Christmas and a cedar hope chest in there sluiced with some lemon zest. But my most honest review will always be my synesthesia between wine and clothes so here goes: Suede pant suit in burgundy and beige the top and bottom half of each. Bam. — 3 years ago

Ed Lehrman

9.0

Very nice with heavy Grenache bent. Great for any night of the week — 5 years ago

Raj Ajrawat

9.0

Walking through a barn — 6 years ago

David Coun

9.1

Delicious nebbiolo w natural bent. Just a hint of funk to make it stand out. Accompanied dinner at Alto Paradiso perfectly — 7 years ago

Levi Glenn

9.0

A Sancerre-ish style Sauv Blanc. Like the acid driven, mineral bent. Good but not great. Nevertheless refreshing. — 7 years ago

Dr. Owen Bargreen

9.3

2017 Frank Family Vineyards ‘Carneros’ Pinot Noir ($50.00)- Winemaker Todd Graff has crafted another beautiful wine with this new release Pinot Noir. The wine starts off with good range from orange rind to black tea to black cherry and cola accents on the nose. There is a beautiful texture to this wine that unveils rose water, red cherry candy, pomegranate seed and blood orange flavors. Delicious now, this has a slightly hedonistic bent that makes it nearly impossible to put down right now. This will continue to evolve for the next decade or more. Drink 2019-2029- 93 — 7 years ago

Isaac Pirolo

9.5

90° at 7pm calls for more Marlborough Sauvignon Blanc.
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Cloudy Bay was founded in 1985 by David Hohnen of Margaret River’s Cape Mentelle along with its first winemaker, Kevin Judd, who would go on to spend 25 years there before creating his own label, Greywacke. Judd is widely considered as the pioneer responsible for elevating New Zealand wine to its current status. Judd also happens to be one of the best wine photographers in the world (I highly recommend his ‘The Landscape of New Zealand Wine’).
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According to Master of Wine Bob Campbell “the genesis for Greywacke Wild Sauvignon was Cloudy Bay Te Koko; a funky, barrel-fermented sauvignon blanc that bent all the rules when it was made in 1992 and initially sold only through the cellar door. Greywacke Wild Sauvignon is a blend from 10 different Marlborough vineyards which are machine-harvested at night. After pressing the juice is settled before being pumped into mostly old barrels and fermented using indigenous yeasts (about 15-20 different strains). The wine undergoes a partial malolactic fermentation and lees stirring.”
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Incredible aromatics... an almost vibrant herbaceousness... red bell pepper, grapefruit zest, tangerine, apricot, and cucumber, with a silky smooth mouthfeel unlike most Sauvignon Blancs. Extraordinary. — 8 years ago

Monique Gillioen

9.2

Cadeau Juan van Trastienda. De reden waarom je liefhebber van wijn bent €90 gok ik maar de moeite waard — 9 months ago

Bob McDonald

9.2

This is the last of an original dozen - proved to be an excellent buy for only $32 per bottle. See previous note 49 weeks ago. Stalky whole bunch notes together with nice black berry, cassis and mint. Typical Margaret River herbaceous notes but this also has an SA Cassis bent. Not full bodied but definitely full flavoured with M+ intensity you get from quality Marg River Cabernet. So enjoyable to drink this with a Barbecued grass fed Rib Fillet - medium rare. — 3 years ago

Dan R

9.0

From Castillon. Bought this after reading some nice words on the property by Panos K, and I’m impressed. I had reservations about the apparently modern bent to the wines, but I didn’t find this too heavy-handed or sweet, for my taste anyway. Firm, well-structured and focused, with savory notes of licorice, cracked pepper and mocha that open up with time to reveal a nice dark berry core. Great with meat and cheese. Decent value as well. Drinks well with air, but this has the backbone to age a bit. — 5 years ago

Ryan Vento

9.2

In my experience gifting wine in the corporate world is quite common. Fortunately for me one of our managing directors at the office knows I’m “the wine guy” so, whenever I see her name pop up on my caller-ID, I know I’ve got a bottle coming my way. Sure enough a client sent her this beautiful Chardonnay from Domaine Serene and boy, I’m really liking it. Bright minerality, lemon custard, lemon meringue, sugary fondant, saline, tangerine, caramelized sugar and a whiff of smoke. Pretty mouthfeel with a nice viscosity that gives it some heft, yet there’s a good amount of balance here that exudes a youthful, eager poise bent on growth. — 6 years ago

with Krystal

Al Shikoh

9.2

Medium lemon yellow. Subtle nose with notes of lemon, Golden Delicious apple, and pear with hints of honeysuckle. Medium body on the palate with minerality and refreshing acidity. Made from a blend of fruit from multiple SRH vineyards including 40% Rita’s Crown, 30% Bent Rock, 16% Clos Pepe, 10% Zotovich, and 4% Kessler-Haak aged 13 months in 15-20% new French oak. 14.2% ABV. — 7 years ago

M. Christopher Roebuck

9.0

Still opening...

Red to orange to yellow to clear lip. Unfined with sediment mixed in (clearly I disturbed her). Some initial strawberry on the nose, then anise, and mild petroleum. Strong green olives on the palate, any taster would immediately identify this note. Going to hold for a bit before pronouncing judgement...

1 hour in.... Olives have bent towards muddled mushrooms. Better...

So I certainly respect this wine, but there really isn't a lot to hang my hat on. The fruit is pretty much dead. The olives wouldn't relent overall. It remains savory. So this could possibly pair with a soft mild cheese (brie), or on the other side of dinner with something not too sweet (cheesecake), but I'm stretching. I guess , in
my opinion I would surmise that it is past peak.

90+ points — 7 years ago

Randy Fuller

9.6

This wine is very dark in the glass, with almost no light getting through. The nose is full of blackberry, blueberry and plum, with savory notes of anise, black pepper, tobacco, tar and a hint of smoke joining the fruit. The palate has a savory bent as well, with spice and earth mixing in with the dark fruit flavors. The acidity is quite fresh and the tannins have a medium firm grip. I paired mine with slow cooker short ribs, and even used some in the recipe. Delicious. — 2 years ago

Mark

9.5

Drank 2/21/22 after dinner from the Wardroom in Easton. A unique, slightly effervescent white, light, with a citrus bent, but the depth and 'thickness' of a highly oaked California chardonnay. — 4 years ago

Dylan Thomas

9.3

Shoulda bought more of these. Put this in a full-bent pipe and smoke it by the fire. Bright round juicy red fruit with a nice tight ass. — 6 years ago

Josh Morgenthau

9.3

Raisin, plum, apricot, mushroom and damp leaves. Stunning — 7 years ago

David Kline

9.0

Another day of powering through the stash to make room for baby stuffs! Luckily just an 8.3 abv. version of this big turkey. Gulp. Apple-cherry in bourbon compote/mincemeat pie plus Old fashioned/new fangled with a delicious root beer streak and rich vanilla aura softening a coriander prickle. Orange peel and fresh pear bent on being brandy. Coffee candies swim in bourbon syrup, over cooked chocolate pie, and pecan pie under cream. Vanilla throughout. Pleasant enough to softly pull your guard down and adumbrate an evening in warm robes of holiday evocations. — 7 years ago

Anjli Paul

10

No 1 Bent st. Perfect for deapak and 1 — 7 years ago