Scott@Mister A’s-San Diego

9.2

2011 vintage. Not the best vintage nor the longest-lived. Drinking pretty decently currently. Would I want to slide-tackle this in a decade? No. In the next 5 years? Yes. Plenty of love aboard the ship now. 2.28.24. — 9 months ago

Andrew Schirmer

9.3

Very good and with an appealing darkness. The best of the entry-level RWC Historic Series. — 5 years ago

with Alsu

Matt Beyard

9.5

Speechless. The best Syrah I’ve tasted in years, maybe forever. I spoiled my friends forever on Syrah — 6 years ago

Patrick Derdeyn

9.0

I can say 2 things for sure. It’s more open than the 2016 and it’s still super young. Very fruit forward at this young stage with black fruit dominating but shows promise with hints of bacon and smoke. This will develop nicely, best on day 3. — 7 years ago

Bobby Gilbane

9.3

Ahhhh this was so damn tasty!!!! Super clean, delineated, rich black fruits with perfectly balanced acidity. Mouth watering delights abound. I could see this getting even better. This was a stunner. — 4 years ago

Robert S.

9.4

Consistently one of Bedrock's best blends. Decant for 30min and enjoy. — 4 years ago

Ryan Wofford

9.2

America’s best #gamay period. — 6 years ago

Martyn Etherington

9.5

The absolute best Merlot I have ever tasted. To all the Merlot snobs, you don’t know what you are missing — 6 years ago

Severn Goodwin

9.3

Nose has mashed blackberry, ripe black current, ripe black cherry, wet saddle leather, horse barn, dried mint, fried green herbs, chopped bacon, muddy garden soil, constantly developing...

Palate has mahogany shavings, black cherry 🍒, dried garden soil, day old bacon bacon 🥓, over-ripe black currant, warm dark chocolate, (minor) baking spice with a very long and intense finish. This wine has at least a decade in front of it tonight. Perfect, supple cork on extraction.

Still quite tannic, decanted 4h, needs much more time to reveal it's true self.

My retailer commented this was not a standard CA Cabernet, more Bordeaux-like, and he was fully on point. The stink on the nose really pointed us away from CA right away.

Paired to some expertly grilled, medium-rare Delmonico steaks from my favorite, local farmer in Columbia Co. NY (Kinderhook Farm), well salted (in advance). Finished with Maldon smoked sea salt, best which exists in the world, IMHO. Also roasted beets with goat feta from VT, where I can only image goats listen to Phish and eat Ben & Jerry's ice cream daily, because only a stress free life like that could yield cheese this good.

I'd like to know the blend on this, should anyone know, I can't believe it's 100% Cab based on the stinky nose, which we appreciate. — 4 years ago

Tom Inners

9.2

Classically speaking, La Jota is my favorite Howell Mountain producer. I’ve tasted so many treasures from this producer in the 1985-2005 span here in the past few years. Beautiful integration and expression of Cabernets on volcanic soils at elevation. But what do I love most about Howell Mt wines at their best? - Their ability to smell like Howell Mt itself. Being a 2003 this wine finds itself in a good place now though I wish I had others to try again in 3-5 years — 6 years ago