Paul Secombe

9.6

A well aged Cabernet Sauvignon is superb .. and this was a perfect example. Dusky, almost smoky and silky smooth. The tannins so well rounded it seems to form a ball of liquid gold across the palate. Simply bloody awesome!! — 2 months ago

Josh Morgenthau

9.0

Peppery, bloody and very light. Much improved on day 2. — 2 years ago

Jenks

9.5

Bloody Mary game changer. — 3 years ago

Peter Hladun

9.1

So interesting...had a bloody, rusty, penny characteristic but lush finish — 4 years ago

Conrad Green

9.5

Lovely. Plush, bloody, rich violet, dried herbs. Lovely mouthfeel and balance. Delicious and long — 7 months ago

with Gregg

Alder Yarrow

Wine Blogger Vinography

9.7

Among everyday wine drinkers, Syrah gets a bad rap. No one is exactly sure why this is, but many (myself included) think the blowsy Shiraz craze of the early aughts has something to do with it. Serious wine lovers know, however that Syrah is one of the world’s greatest red grapes, provided it is planted on the right sites and harvested at the right time (both of which, it must be said, are not so common in California). There are an increasing number of benchmark bottling a of Syrah in California, this one perhaps chief among them. The Arnot-Roberts guys, @duncanarnot and Nathan Lee Roberts (not on IG?) have been making arguably California’s most profound cold-climate Syrah from the Que Syrah vineyard way out on the Western Sonoma Coast for many years now. When I say cold, I mean really cold. Fog drenched, windy as hell, just a stone’s throw from the ocean, this vineyard gets ripe at like 12.2% -12.8% alcohol or it doesn’t get ripe at all. And the wines it makes…. Crunchy blue fruit, bloody meat and rusty nails, dried flowers and powdery refined tannins. With age bacon fat and leather emerge. All draped in a saline umami jacket that makes the mouth water. I can only buy a couple of bottles of this a year, but each one is a battle between drink and hold. So I split the difference. I decided to open this one up and both regretted it (it will improve for another decade) and luxuriated in it. May you be so lucky to have similar problems. — 3 years ago

Tom Casagrande

9.2

Just a ridiculous value. Sandstone, fire pit, dark berry ooze, bloody, aged meat. Concentrated in the mouth, with clingy, soft, savory flavors. Great with braised lamb shanks. — 5 years ago

Lyle Fass

Founder Fass Selections

9.4

Meaty, minty and peppery nose. Wow. So gamey and bloody. Pedal to the medal St. Joseph. Ultra traditional stuff here. Lots of olive and all on a serious granitic background. Palate is elegant and so refined but also has a wild side in that it’s super gamey, olivey and very supple and has good red berry sweetness. Really clean. These wines get cleaner every year without losing their feral edge. Very fine tannin. Also some youthful austerity. Needs air. I will be back. As this opens up exotic tea scents. Maybe oolong and Puer-eh. Great concentration and super silky and long. This is so good. 19 is also best vintage since 15. — a year ago

Timothy Lynch

9.1

What the hell was that spritzy-like Txakoli quality doing in a Morgon? Bloody awful...and then...30 minutes in...a pretty nice B Cru came pounding out of the glass. Very much enjoyed this one. — 3 years ago

A. R.

9.2

Big wine, big vintage. On the nose, meaty bloody dark smokiness. In the mouth, bright red and black fruit, a bit of iron and olives, bacon. Good acid, grippy tannins. Long finish. Yum. — 4 years ago