Dave

9.4

If someone had never tasted a Napa Valley Cab, I would happily pour this for reference. It's bold and great. I'm enjoying the balance of ripe, dark fruit with tasteful oak additions. There's a hint of eucalyptus, and pleasant leathery tannins. I personally would take this over Silver Oak or Heitz with my ribeye, and that's not just my wallet talking. $50 well spent.
Listening to Arctic Monkeys, again. — 5 months ago

Ross Fulton

9.0

Slip & slide — 5 years ago

Jan A

9.3

Could not resist to try one. Some critics state wait until 2021 till even 2026, others state drink now. So double decanted. Typical heavy merlot nose. Dark fruit, scented wood, gravel, pencil shavings on the palate. Drying tannins that coat the mouth. Upside potential to 94-95 when the tannins from the new oak have settled down. Will try the next bottles after 2023. Now 93+ — 5 years ago

Randy Fillingim

8.9

I am a big Mourvèdre fan. This strange little winery out of the Yakima Valley does a pretty decent job. One of the few bottles I can remember with absolutely no vintage year on it. 🤔 . Whatever. However, it is definitely worth the price point of under $20.  — 2 years ago

Jay Kline

9.3

Presented double-blind. The wine pours a deep, ruby color with a near opaque core. Medium+ viscosity with significant signs of sediment. Moderate staining of the tears. On the nose, dark fruits are predominant with some purple flowers, tobacco, subtle pyrazines and a touch of earth and baking spice. On the palate, the fruit set is confirmed. The wine is dry with medium tannin and medium+ acid. The finish is very long and savory. I believe a significant amount of new French oak is being used. Based on the aforementioned, possible varieties are Merlot, Cabernet Sauvignon, Cabernet Franc or some combination of Bordeaux varieties from either France or California. While the fruit is no-doubt abundant, there is hefty structure and a complexity that makes me lean towards the Old World. And now that my head is there, it’s very hard for me to get outside of Pomerol and I think the fruit is more of a result of the vintage. So I went with it, calling it 2009 Pomerol from a great producer. Welp…I was close and probably a huge compliment to Amuse Bouche since I think this wine is supposed to be their take on Pomerol. A very sexy wine that is drinking very well right now without a decant. — 3 years ago

Aaron Tan

8.9

Surprisingly, I kinda liked this despite my aversion to overly-hopped beers. The nose is a straight up hop-bomb - floral, citrusy, piney. The palate's also full-on, with heaps of hoppy bitterness, but balanced by malty sweetness and tropical fruit notes (passionfruit and mango for me). Finishes crisp and earthy. Not bad, but not my kind of beer (not an IPA fan basically). — 7 years ago

James Forsyth

9.3

Super smooth and creamy. A mango smoothie, perhaps. Classic Other Half. — 7 years ago

Tom Casagrande

9.5

This magnum was a gift from co-workers at my old job when I left to take a new one. Nice coworkers! So rich and resolved. This wine reminds me of Neil Young’s Vampire Blues. “I’m a vampire babe. Suckin’ blood from the earth.” Grenache pulled from God’s earth. Incredible intensity and length, but still entirely in balance. Length for days. Iodine, stones, blood. — 2 years ago

with Dan and Angelo

Daniel Bloom

9.5

Oh my! Where do you begin?
N: Go down to the pier and get yourself a bag of salted, buttered, nuts. Saline butterscotch, with mold(good)around the edges.Oranges and flowers, Almonds.
P: Saline, Iodine, brown butter, viscous on the tongue with a long sharp acidic, citrus finish. Marvelous. There’s tobacco and wood when you hold it in your mouth and take in air.
Double fortified to 17°, winter, heavy flor.
Ya! — 5 years ago

David Kline

9.3

Active, perfect yellow amber pushing orange hard. Big bubbled beige-yellow head that dropped expectedly quick, with so much action. Petri-dish lacing with cytoplasm graffiti. Huge pineapple nose of fresh-cut ripe fruit! Grapefruit tattoo, but little else. General lemon creaminess; a memo from mandarin. Pineapple rum entry with caramel and vanilla, baked apple, brandy-pear, classy touch of black pepper, allspice, ginseng, soft ginger slices, dried orange peel, anise, and lime. Heady and thick, cut, wiry, and sinewy, but overall, a calculated, choreographed, disciplined display of restrained power, lithe and evocative, with a smooth finish.

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#stonebrewery #FearMovieLions #fml #FearMovieLionsDoubleipa #dipa #doubleipa #ipa #dankbeer #beer #bier #biere #birra #cerveza #cerveja #stonefml #vabeer #richmondva — 5 years ago