Rob N

8.9

Di Costanzo is good but I didn’t like this as much as the ‘17 Farella Vineyard.
— a month ago

Raul Puga

9.2

Surprise wine. Brought by a friend to dinner tonight. Really good — 3 years ago

Randy Fillingim

9.1

was the star of a recent testing of Carmenere wines. my first experience with this varietal on its own. quite pleasant -no flaws - seamless in structure fruits and tannins doing their job — 4 years ago

Raul Puga

9.0

Light and smooth. — 8 months ago

Andrew Formi

9.0

Older wine’s really need time sitting before partaking…. 1996 — 2 years ago

Pablo Montoya

9.2

Nice red color with an intense berry flavor — 3 years ago

Ashlyn VanAllen

10

One of my favorite Chardonnays! Light in body but tastes like it goes through malolactic fermentation giving it a little bit of butter flavor. So well balanced in acidity. Not too bold, not too light. Just beautiful! — 6 years ago

with Greg

Ron R

9.4

When you pour this in the glass, it’s scary in terms of the visual extraction. On the nose it displays a briney/olive note. Dense, meaty overtones on the mid palate, with overripe cherries and baking spices. Excellent balance and delineation as the wine persists and expands. Acidity is pure and in harmony with the tannin. This will provide pleasure for many years to come. — a year ago

with Anne-marie

Eric

9.7

JFC. Massive, underripe bright fruit. Ready now if you like em in your face. Fantastic floral 👃 — 3 years ago

Shay A

9.4

Finally getting around to posting wines from my annual Napa trip from two weeks ago. Always goes by quick! Lots of fun new stops this year.

It was my first time trying Moone-Tsai wines aside from their widely distributed Napa Valley Cab, so some of these were totally brand new to me. Melka is the winemaker.

Much more rich and dark fruited compared to the Howell Mountain. This is a blend of vineyards from Pritchard Hill, Caldwell (Coombsville) and St Helena. Very Pritchard Hill like on the nose with herbal crunch, savory graphite and cassis, oozing blackberries and cherry liqueur. Once on the palate, it channels its Coombsville fruit displaying a touch of licorice, candied blue and black fruits, baking spices and espresso. Big, but slightly more approachable than the Howell. — 6 years ago