Scott@Mister A’s-San Diego

9.0

2023 vintage. Screw cap. Trader Joe’s selection. Have picked up a few bottles of this every year over the last decade just to have as haus wine-esp during the holidaze. This is the best vintage I’ve had. Structure. Fruit. Accessibility. It has rolled at $7.99 a bottle as long as I can remember. Grabbed a bottle without checking the price but assuming it’s still $10 or less. Drinking like it’s a $25 bottle. Picking up more this week. 11.18.28. — 3 days ago

Paul Masson

9.0

Would be interesting to revisit in some years- sits a bit awkwardly between primary and developed — a month ago

Anthony Ludwig

9.0

At a Maine restaurant — 2 months ago

Ivor

8.9

Fresh as a daisy still with juicy red to black fruits. Some garique, sticky licorice, leather and masking it’s 15% quite well. Medium complex and some years left to develop. — 6 hours ago

Mary Perrotta

8.9

A little dry and a little sweet. A great blend. — a month ago

Daniel Jara

9.1

Un encantador accidente al conocer esta uva de esta bodega Recomenda para acompañar pato en salsa de vino ! Redondo y estructurado de intensidad media , bajo alcohol y sedoso. — 2 months ago

Ed Chin

9.2

The softness and integration made this so pleasurable and easy to drink. It gave me the impression of something aged but with youthfulness in the fruit. — 3 months ago

Robert Stackowiak

8.9

This vintage is 48 percent Grenache, 37 percent Syrah, 10 percent Carignan, 5 percent Mourvèdre. Enough Grenache to produce fruity balance to the other varietals. A nice wine for the price. November 2025. — 8 days ago

Ken Venezio

9.0

100% Syrah. This is a very inexpensive Cotes but 2019 was a banner year. Velvety and full bodied. Notes of black cherry, graphite and cocoa powder. Medium tannins brings a decent finish. Nicely paired with a spicy grilled chicken. — a month ago

Scott@Mister A’s-San Diego

9.2

2022 vintage. Don't mind Côtes-du-Rhône at home. In fact, blow thru as many as I can find most vintages because of the versatility, drinkability and QPR. At work/the resto tho, only mess with one and it is this baddie. Generally gets more savory and less richie/plushy. Think black olive/tapenade vs überripe dark plum. Decanted and tasted after 20 mins but this needed at least an hour in the decanter. Likely would have scored higher had it fallen as such but those damned, thirsty forces swooped in and left none with which to test my theorem. F. 09.25.25. — 2 months ago