Jody Scharf

9.4

lots of strength still 16 years and feels like still has time.
jammy, dark, plenty of acid. — a month ago

Todd Anderson

9.4

Lovely - enjoy! Why age/wait further? — 4 months ago

Bruce Dunbar

9.1

This very — VERY— dry Alsatian style Riesling from 40+ year old vines is a fantastic food wine. It’s loaded with bracing acidity that is incredibly well integrated into pear, lychee, grapefruit, and minerals. Beautiful gold color with a nose full of canned peach and wet stone. I wish it wasn’t the last of my allocation, especially since Bedrock seems to have stopped producing it after the 2019 vintage. — 6 months ago

Neal Ferry

9.2

Loaded with Fruit, great change up from not so dry — 8 months ago

with TwiLea

Mackenzie Merrill

9.0

Delicious savory Syrah — 2 months ago

Austin Blackwell

9.2

Nice layers of cherry and raspberry with classic Santa Rita spiciness. In a very good place now 9 years from vintage. — 3 months ago

with Angelina

Jeremy Shanker

Sommelier at RN74

9.2

Electric. Tart lime and tangerine, wet stone, mint. — 6 months ago

Tom Casagrande

9.4

Holy smokes this is good! My expectations were modest due to my stereotyping its Santa Clara County provenance, but I stand corrected. This is apparently an old-vine blend featuring about 50% Zin and a mix of Carignane and Mataro (Mourvèdre) to round it out. The purity of the black and red berries on the nose is remarkable. A bit of crushed stony earth. In the mouth, there’s tremendous flavor concentration but with an athletic mouthfeel that balances nice acids and super-soft tannic support. Great length. Color me duly impressed. Shoulda got more. 14.5% alcohol thank you very much. — 3 months ago

Pinotman /// Andreas

9.1

Quite Chablis like. Just 600 bottles made. Not super complex. More on the subtle side. Lemon and touch herbs 🌿. 12.8%. One of the the producers which are on the burgh side of the spectrum. — 6 months ago

Kit Lewis

8.9

Middle of the road body. Nose is tart raspberry and roasted plum. Palette is macerated strawberry with a hint of basil. Crowd pleaser. Could cocktail or pair with food very easily. — 7 months ago