Very wrongful but very necessary pairing. Paul Hobbs Napa Cab with “on the fly” turkey avocado sandwich. Intense ruby color with cocoa, oak, tabaco, dark fruit, cassis and leather on the nose. The pallet is full bodied and dry with medium high tannings, medium acidity and high alcohol. It feels like simple elegance: naked fruit with only the basic oak cloak, and a hint of dark chocolate to accentuate it all. What can I say? This is drinking, necessarily, on point. — 3 years ago
Special Estate Reserve, This wine opens with a velvet cloak of leather, oak, bay and tea leaves. There is the fruit of super ripe plums and figs. The structure is still intact with firm tannins. The finish lasts long with some sweet and sour cherries. All the things one expects from a well aged wine. — 4 years ago
Mineral mania! This stinks so good and slaps so hard of smoky flint shaped into a dagger someone rounded the edges off on. It doesn’t cut like a knife but teases the tongue with a sparkling (except it’s not) gleaming sensation cuts then softens then gives one last teasing punch toward the (god help me I’m about to use the term “back palate” I tend to hate dividing my palate) back palate. Oh yes it does. Goddess DAMN that’s good. — 5 years ago
Light and tasty — 3 years ago
Light - nice Pinot - little Smokey - easy to drink — 3 years ago
open 42 hours.....lost its heavy cola cloak and brightened up into something as charming as the label itself.....green fennel, touch of dill, fine herbs galore, falls into bright cherry, bitters, even a little citrus-cola in the back. a great find in the @chambers street shop, and a strong case for judging a book by its cover...... — 4 years ago
A nice Pinot Noir that matches well with my filet mignon I cooked up tonight. Need to sample more than the one glass to give a definitive review. I may prefer Oregon Pinots but it was a really great pairing to the meal. — 6 years ago
Steve Reiss
A nice Paso blend - Purchased downtown — 10 months ago