Colin Cahoon

9.1

A spicy nose with cinnamon and clove. Raspberry, cranberry, rhubarb pie, dark dark cherry, American oak, and blackberry on the palate. High alcohol. Moderate plus tannins and acid with a long finish. Should pair nicely with sausages, spice meats, and meat pizzas. — 8 days ago

Alex Lallos

Owner No Limit Fine Wines, Private Wine Consultant

9.0

@delectable this is actually chapitre III Cabernet franc. 2007 has held up beautifully. Turning a bit terschisry but in all the good ways. Still bares some weight and ripe fruit but hints of leather and hoisin emerge. Really nice stuff overall. Way to go Damien Georis of Carmel valley game — 6 days ago

Clive McNish

9.0

Another vintage of this and still full bodied with distinct Pinot flavours but backed up by sweet fruit and spice. Looks more like Cabernet in the glass, very nice. May not suit the California Pinot purists but I could see this being a good banker for a Christmas or thanksgiving lunch. — 16 days ago

Shawn R

9.0

New producer to me. Come across more old world then new. Drink now! — 7 days ago

Colin Cahoon

9.0

Green and black pepper, stewed dark fruit, leather, and black tea. The 2007 is smooth and well blended, but may be on the backside of its aging apex, with a bit more oxidation and a bit less tart fruit and acid than I’ve tasted in the past. Still a great wine. — 13 days ago

with Susan

David T

Independent Sommelier/Wine Educator

9.2

I like the Patrina for its quality and QPR. Its quality is not all that far from the Reva but, about half price.

I also find the roasted or roasted chestnut quality I find in Rostaing wine out of Rhone. It is my belief, they have more or less styled their wines from Rostaing.

The nose reveals; dark, ruby & slightly candied, currants, purple fruit mix, blue fruits, blackberries, dark cherries, creamy black raspberries, baked, spiced plum, roasted chestnuts, smoke, grilled meats, touch of bacon fat, heavy expresso roast, dark, rich earth, dry crushed rocks, dry brush, pepper notes, some caramel, mid, nicely layered baking spices, dry herbaceousiness with bay leaf dominance, with fresh, blue, dark flowers with greens topped of with field of lavender.

The body is rich, lush and full. The tension, structure, length and balance are about five years from its peak. The tannins round yet, grainy and speak to another 10 years of excellent drinking ahead. Dark, ruby & slightly candied, currants, ripe; purple fruit mix, blue fruits, blackberries, dark cherries, creamy black raspberries & baked, spiced plum. Anise to black licorice, roasted chestnuts, smoke, grilled meats, touch of bacon fat, heavy expresso roast, dark, rich earth, dry crushed rocks, dry top soil with clay mixed in, dry brush, pepper notes, some caramel, mid, nicely layered baking spices, dry herbaceousiness with bay leaf dominance, with fresh, candied, purple, blue & dark florals with greens topped of with field of lavender. The acidity balances the alcohol like a waterfall over the palate. The long, ruby, ripe, slightly candied, well balanced finish slides into dry tannins & earth and persists several minutes.

Paired well with our slightly spicy Kentucky Bourbon Chicken Skews, Rosemary Roasted Fingerling Potatoes & Green Beans.

Photos of; the Patrina Vineyard, Owner/Winemaker-John Alban and imagery inside their barrel room. — 21 days ago

Paul T- Huntington Beach

9.7

Jeb 100, too soon.
I’m used to the older vintages, this will have no problem lasting 15-20 years. — 12 days ago

Parker Campanella

9.5

Great deep fruits! please allow 45 mins at least to open. Still very soft. Tastes like a Beaujolais . — 9 days ago

Ron R

9.4

Overall, this presents clean and laser-focused. Minerality such as rocks and stones frame what is a textbook Montrachet clone. Citrus fruits are front and center in this example - a super effort from Cali.
Thanks again to @Paul T- Huntington Beach for a great reco! — 4 days ago

with Anne-marie

Adam Beasley

9.2

A gift from my team for Boss’s Day, this was very good. Inky dark magenta, this poured thick and viscous. The nose is exactly what I’ve come to expect from Santa Barbara Syrah - Lavender, licorice, black pepper, a sweet marshmallow thing, and ripe blue fruit. There are some of the typical smoked meat and olive components, but they’re subtle. It’s got firm, grippy tannins, medium acid, and a long finish. There’s no rush on this, and it will be better a few years down the line, but on a cold Tuesday night with my wife’s killer lasagna soup, it was perfect. — 6 days ago