Canon Thomas

9.4

Scavenged this birth year wine from Cal Poly Pomona’s wine cellar. Actually super clean and lovely! — a year ago

Meg

9.2

Words sometimes can't express - had an epic night with Steve Reynolds and Fig Tree restaurant Thur night.  What an amazing guy. He started with a (small) cheers of tequila to the guys behind the scenes at his operation, admittedly to get his liquid courage (feel ya, Steve) - and then sampled the Chard, Estate Cab, Persistance (named after a Broadway actor whom after 40yrs waiting tables to do what he loved, finally won a Tony - love that sh1t), Italics (yes you know I adore), and finally the Stag's Leap Reserve (a little smoky vs fruity but the fav of others there).  He educated the guests between each course on a different facet of the winemaking world (and yes I should have gone to Cal Poly or UC Davis, I missed this calling!!). The Persistence is the winner by far in my book - when we're talking value - for $49, where I was able to buy it - you just can't beat that. '11 is ok but '12 is very yummy (and yes that's the man himself) — 9 years ago

Marianne McGarry Wolf

9.5

Tommy, another Cal poly alum! — 10 years ago

David T

Independent Sommelier/Wine Educator

9.5

A night of Saxum and Booker comparisons. On the nose, bright, ripe; dark cherries, cherries, strawberries, cranberries, pomegranate, vanilla, cinnamon, red vines, crushed volcanic minerals, loamy top soil, dark Burgundian earthiness with dark red florals. The body is M with well resolved tannins. The fruits are bright; dark cherries, cherries, strawberries, cranberries & pomegranate. Vanilla, cinnamon, steeped fruit tea, red vines, cherry cola, crumbled, grey volcanic minerals, limestone chalkiness, stem inclusion, red roses, violets, cherry lifesavers, softened leather, bright red florals, brilliant fresh acidity and a long, lush, round, elegant and well polished finish. This will be even better in 2-3 years. Photos of; the James Berry Vineyard, barrel room, rock shale and Justin barrel tasting. Producer notes and history...Justin's father James was a veterinarian in a fast-growing suburb of San Diego who wanted to live in the countryside. He bought the James Berry Vineyard property when Smith was 10 years old and planted Chardonnay, because that's what he liked to drink. He sold the grapes to Fetzer and argued continually with Bobby Fetzer who wanted them farmed organically. Justin Smith does farm organically, but is not certified because he says, "my dad would keel over." James Smith still lives on the property, a few hundred yards away, and still farms a section of the vineyard for his own pleasure. But he has given over the majority of it to Justin, although that didn't happen for years. It was in the late 1980s, John Alban (Alban Vineyards) that convinced James Smith that the area in western Paso Robles was better for Rhône varieties than Chardonnay. Slowly over time, the Smiths pulled out Chardonnay and replanted to Mourvèdre, Viognier and Syrah. Justin did much of the early work. When he graduated from Cal Poly, he came back to manage the vineyard. As payment, his father gave him one block of Syrah. Justin and his college roommate Matt Trevisan started Linne Calodo winery with the fruit, making 300 cases in their first vintage. They later parted ways and Smith formed Saxum. In 2003, he built the garage winery under his house. By 2004 it was the most crowded building in the county. Villa Creek also made its wine there. At the time, they were all making about 500 cases of wine. Saxum is now well out of the garage and makes around 4500 cases give or take what conditions allow. Only a few hundred cases are not sold to their members and into marketplace, mostly in restaurants in California, New York and Chicago. Saxum's largest production wine is Broken Stones, a multi-vineyard blend that's heavily weighted towards Syrah and is a little more mineral driven. There most famous wine is the one Smith has been farming the longest, the James Berry Vineyard red blend. The stylist labels for Saxum's single vineyard wines are made by local artist Joe Kalionzes. Some change from time to time., but the Paderewski Vineyard, Joe scratched an eagle onto a rock that came from the vineyard and made a block print from it. For the Terry Hoage single vineyard wine, he painted a label and scratched some of the paint away to create a dragonfly because Terry Hoage has a big pond in his vineyard with lots of dragonflies. — 7 years ago

Steve Pihl

9.1

A full bodied Chardonnay w oak profile; citrus and melon undertones — 11 years ago

Johanna Peterson

9.0

Amazing wine. If you are ever in San Luis Obispo, CA buy some of this wine! We stayed at the Madonna Inn in San Luis Obispo and went to an event that served this Cal Poly wine. Starts out and has a hint of vegetables but finished sweet and fruity. Layers of flavor — 8 years ago

Hal Ozanne

9.0

Cal Poly is my Alma Mater so I have to like the wine. It has aged a few years in our cellar. Enjoyable. I would recommend it! — 9 years ago

Myra Lukens

10

Cal Poly wine — 9 years ago

Marianne McGarry Wolf

9.8

Wine maker Dylan Ellis from Cal poly. Tismis an amazing gran ache rose' — 10 years ago