Ray Vanderhoff

9.0

Dark ruby color. Aromas of black fruit, wet soil, cedar smoke and baking spices. Flavors of black cherry/currant/plum fruit, black pepper, menthol, tobacco, black tea and fresh and dried herbs. A bit of smoky vanilla on the long and lingering finish. Good balance. Medium-plus body, savory and quite rich. Bold and has aged nicely. — a month ago

John Tan

9.0

Racine. Women in tech night at home. Juicy, sweet fruits. Expressive. Good balance. Really enjoyable.

Cuvée H is comprised of a blend of Syrah, Mourvedre and Grenache. The vines are farmed biodynamically and the wines are made using 50-80% whole cluster, which is rather uncommon in the zone. The result is dark fruit & herbaceous notes but with an appealing freshness that so typical of the best wines of the area.

Cuvée H is comprised of a blend of 70% Syrah, 15% Mourvèdre, and 15% Grenache. The vines are farmed biodynamically and the wines are made using 50-80% whole cluster, which is rather uncommon in the zone. The palate is full of cocoa powder, sedimentary soil, black pepper, and sweet tobacco. The weight of the wine is a little bit chewy and leads to a dry tannic finish, adding layers of complexity. — 4 years ago

Vanessa

9.1

Fascinating red blend produced by Mas de Daumas Gassac coming from the St Guilhem-le-Désert – Cité d'Aniane IGP in the Languedoc region of Southern France. 🇫🇷

Mas de Daumas Gassac is known for its unique red glacial soils that are well-draining and rich in mineral oxides (iron, copper, etc.), helping to nourish but also stress (in a good way!) the approx. 42-year-old vines, which can enhance concentration of fruit character. It is also known for its philosophy of respecting the land it farms and honoring the ecosystem of the Gassac Valley. 🌳

When I say fascinating blend, I mean, look at the list of varieties comprising this wine, based upon the winemaker’s tech sheet:
76% Cabernet Sauvignon, 6% Cabernet Franc, 5% Merlot, 4% Petit Verdot, 3% Pinot Noir, 2% Malbec, and 4% rare grape varieties, including: Nebbiolo, Barbera, Dolcetto, Montepulciano (Italy), Armigne (Switzerland), Arenie, Areni Noir (Armenia), Bastardo, Souzon (Portugal), Saperavie (Russia), Tchkaveri, Tchekavesi (Georgia), Brancalleo (Galicia), Carmenere, Abouriou (old French grape varieties) and Plavac Mali (Croatia). 🍇🍇🍇

👀This wine has a medium purple hue and noteworthy staining and tearing on the glass.

👃On the nose, it has youthful and robust, primary notes of ripe black fruit, such as black cherry, plum, blackberry bramble, also anise, violet, dried lavender, licorice,
pipe tobacco, also secondary notes of dark chocolate, nutmeg, and cedar. The intensity is medium(+).

👄On the palate, this wine is dry. It has medium(+) acidity, a full body, high alcohol (14.1%), and medium(+) tannins that are supple but very present. The intensity of flavors is medium(+) and more tart than ripe, but otherwise consistent with the nose. The finish is medium(+).

👏👏👏 This wine is delicious and could age for many more years, but even in its youth, it’s delightful, complex, and full of intense dark fruit character.  — 5 years ago

with Deked1

Darren Dittrich

9.0

Well-made, smoky Barbaresco with some oak influence. Tech sheet indicates 2 years in oak, but not much detail on the size of the barrels. Violets, sour cherry, almond, baking spices, white mushroom, sage. Plenty of acid a tannins... this 2015 needs some time in bottle. SommSelect Fall 2018. — 8 years ago

Darren Dittrich

8.9

Lovely Weissburgunder from a solid biodynamic producer. Stone fruit, light mineral, edelweiss, lemon curd with a rounded edge. Hard to imagine a wine drinker who would not find this refreshing. Terrific QPR at $12-13 a bottle.

From the tech sheet:
Grapes are gently crushed and fermentation takes place in stainless steel tanks followed by maturation for approximately 4 months on the lees. — 8 years ago

Hugh O'Riordan

9.2

Bought from Rare Wine company years ago. It’s privately made by ceo of Cypress Semiconductor. This wine has become really good after 16 years. I think it will age more. Layers of flavor, toast and long finish. Wish I had more! — 8 years ago

Alan smith

9.1

Refined and polished dark fruit Anglianico with good freshness.

WA93, JS93, AG92.

100% Aglianico.

Grapes from Mirabella Eclano, Irpinia with clay and volcanic soils.

Aged 12 months in oak barrels, about 1/3 new oak per Quintodecimo tech sheet.

Firm, refined tannins.

BlackBerry, blueberry, pepper, tobacco, savory herbs, oak. — 2 months ago

leon egozi

9.4

I don’t know what’s going on with this app but it seems that my posts are taking 1-2 days to show up??!! Their tech support also does not respond. Is anyone else having issues?
Anyway the Dom is always very good — 7 months ago

Adriana Fabbro

9.3

California’s answer to Chablis. Yes, the fruit is ripe, quite ripe, even tropical (yellow apple, meyer lemon, lemon curd, peaches n’ cream, hints of pineapple and mango, almond), so it’s not exactly Chablis, but there’s an unmistakable mineral element (flint, stones, salinity) and a bright, crisp acidity that gives this wine litheness and structure. Some new oak on per the tech sheet, but so well integrated I wouldn’t have called it. Really lovely. — 5 years ago

Rhonely Boy

9.3

Thank you, George!!

Dont have a tech sheet, but will guess Zinfandel and Petit Sirah are percentages in the blend.

Wine still has baby fat. Needs 6+ months bottle time (July ‘21 earliest) fantastic late September onward. Bonkers right now. Love to see in 2024, at seven years. Good Mojo. — 5 years ago

Ellen Clifford

9.2

I cannot get enough word play. Especially as it pertains to wine, French Stuff, and outer space. Although I’d like Uranus jokes over UFO ones. That joke wrote itself only because I also adore alliteration. Ahem. Anyway this homage to Chateauneuf de Pape’s refusal to allow UFOs in its terroir (I don’t let them in mine either, honestly) is ever so transparent in what is in it, ever so zing pow wow, but shhhhhh chillout sweet babygirl that I am now a Bonny Doon convert. I wish I could say I was more than a half glass in writing this but you can blame to wordplay/slight tawdry-ness/silliness on...me. And the following tasting notes don’t do anything to actually explain this wine. Less than the prior paragraph anyway. But know it is more than the sum of its parts. But! If you want tech:
Appearance: pale pink. Nose of red fruits of all types, Whole Foods bulk section and a new fountain perhaps in a cheeky avant- garde art garden. Tongue: dry, medium acid, medium alcohol (whoops it’s 13.5!) body is silky and neatly suede-y. You’ll taste bright underripe strawberries, overripe raspberries, maybe an iris or so and something mineral and also green let’s call it pussywillows just to keep me thematically on track. Finish is medium plus with a hint of candied fruit punch. — 7 years ago

Shay A

9.2

This is Palmaz’s second wine. I’ve been fortunate to have visited Palmaz once...one of the most incredible winery tours with their high tech tools.

This is a nice second wine. Still required a 30min+ decant due to age, but it was easy to drink after. A lot of toasted graham cracker, blackberries and fig on the nose. Palate was similar with little tannic bite. Smooth. There was a unique aspect to the finish of this wine...cinnamon bread wrapped in dark fruit. Very interesting. — 8 years ago

with Mark

Ellen Clifford

9.0

Fresh yet the fruit is cooked. This is eating apple-strawberry-cherry-blackberry compote, cooked with allspice and some kale...after it has been cooled and is served to you while frolicking in the snow. As it is it was served to me after a Verdejo at Silver Lake Wine but in theory if I’d had more snowy activities I’d have taken more than one with me. A good wine for hot or cold or in-between. A NV blend which always makes me suspicious except that of three yum (tech term) treats Silver Lake poured us I dug this one. So super yum (again tech term). — 8 years ago

Scott@Mister A’s-San Diego

9.4

2019 vintage. Contribution to the FLB (Friday Lunch Bunch) along with @Pinotman /// Andreas and an appreciative regular. Medium/medium-heavy body. Darker fruit and spices aplenty this effort. Not quite as ripe as other CDLT efforts (maybe a dozen at this point¿?) tasted in the last two years. Far from flashy, this Pinot, unlike you, does its best work in the dark. The quality, effort and experience slowly creeps up and, before you know it, you’re actively planning a getaway weekend with it. Stealth juice. 3.20.26. — 3 months ago

Daniel Bloom

9.2

This is a big boy. The Rué cru is shared with Mascarello. Vinification tech was impossible to find. But, after 4 + hrs , no sensation of barrique was evident.
N: You could smell tar/roses 2-3 feet above the glass. Tar, roses, tobacco (nicotine), leather, rosemary….
P: Big tannins, chocolate, herbs, smack of acidity, perfect w pork/tomato ragu. Tomato leaf, some wood spice. 15.5°
Forever changing, this guy hit a hr in ‘16.
A great cold weather wine. — 5 years ago

Todd Stone

9.0

Dark garnet color, strong jammy nose of dark plum, some earth & oak. A touch jammy in the mouth, full of fruit but with medium tannins and and ending dryness with an acidic final pucker. Medium body, dark red/black fruits, touch of spice. Very nice-even better as it warmed & more air- went to 9 from 8.9. — 5 years ago

with Peggy

Stas Medvedev

9.3

🏅93/100 (4,3⭐)

Beaujolais Cru est arrive! Moulin-à-vent tasting.

The most Burgundian of all. WOTN. Yes, it has loads of oak, but it perfectly suits the wine. It's not heavy vanilla, but elegant and in unison with all other elements. Pure and perfume which takes you to the top sites of Cot d'Or. Peak maturity now. Splendid wine!

Owned by Louis Jadot. New high tech cuverie since 2016. Most vineyards are managed biodinamicly and organic — 6 years ago

Jim McCusker

9.5

Fantastic sour from JP, this has gotten so much better after some more time in the bottle. Watching Virginia take control (maybe) of the game against Auburn, waiting nervously for MSU-Texas Tech (GO GREEN!!). — 7 years ago

with Vanessa

Ellen Clifford

8.9

Despite the cagily not helpful nature of the tech sheet which would not give me the percentages of cab s, Merlot, cab f and sangiovese in this I’m not mad at it. Juicy with good acid and I love a bit of acid. More red fruit than black, and lots of baking spices that have been socializing with olives. I hate olives but these olives had enough character to liven up the mix without being an overwhelming note. What I’m saying is these are the only olives I will ever associate with. Sorry that was a tangent this wine is yummy and on the lighter side of cab blends. — 8 years ago

Zen Zven

9.4

Tech-notes state of terroir, . . . extremely old soils considered by many to be low potential. But, he’s a tasty little underdog😊 notes of honey, guayaba, nice zip, and a rich mouthfeel😋 label reads, drink w/attractive friends or cellar until you have attractive or interesting friends 👯‍♀️👯‍♀️ — 8 years ago