Roman Ochocki

9.0

What a nice surprise. Maybe too gentle, maybe tannins too soft. But acidity and petrol (nose), plum with some coffee - very satisfying. — a month ago

Stefan Dolhain

9.2

2018 vintage. Consistent notes. — 4 months ago

Spencer Fox

9.2

so lovely. profound freshness. dark red fruit. black tea and damp earth on the finish. oak is perfectly integrated, 60% of which is new which i was informed is quite out of the ordinary for this producer—but you'd never guess from tasting. have always loved sonoma pinots and this is certainly no exception. — 8 months ago

Hugh O'Riordan

9.2

I’m allowed 1 to 2 glasses of wine per day. Yikes. If limited intake required this is a good choice. — 2 years ago

Ananda Aisola

9.1

Full body, med tannins, dry, med high alcohol, med high acid
Vanilla notes, leather, jammy — 2 months ago

Mathew

9.3

Went through a dramatic slow journey once opened from a big fruity nose that would have made me guess a young gamay, followed by a teeth chipping tannic front, and then (maybe an hour in?) settled down like a older confident burgandy. — 4 months ago

Jake Hajer

9.6

Out of magnum: Stunning and powerful. Poured it along side grand crus and precious other magnums. Every glass poured was met with dilated pupils. Prosciutto, unripe figs. A wine you can smell at distance. — 8 months ago

Lyle Fass

Founder Fass Selections

9.7

Faboosh. Unreal aromas. The darkest of all the Stephan Cru’s but so ethereal. — 3 months ago

Sipping Fine Wine

9.2

Medium Ruby color with aromas of berry fruits with notes of dried herbs, citrus and woody spice. On the palate flavors of blackberry, cranberry and cherry with espresso, vanilla and herb tea spice, well balanced with acidity. Fine soft tannins on a long finish ending with cacao, spices and slight earthy character. Very nice! — 4 months ago

Neil Valenzuela

9.1

Deep purple color. Aromas of bbq smoke, cracked peppercorn and black cherry. Flavors of black cherry, plum, baking spices and black tea finish. Simply delightful!

🏅 92 Points - Robert Parker — 2 years ago