Freddy R. Troya

9.3

100% Pinot Noir from Sonoma Coast AVA. Had the 2014 vintage, and vines from Kamari’s are mostly grafted from the Pomard appellation in Burgundy, so this can actually age beautifully.
A distinctive and elevated Raisin and fig notes, eminently smooth, intricate and elegant mouthfeel, still showed an inviting acidity with an irresistible finish. A show stopper!
— a month ago

Shengli Hu

8.9

Thanksgiving Paso Robles trip day 0 first stop. John Alban suitcase clone. Grafted in 2006. Southwest facing slope. Black olives, juicy bramble. 90% Syrah, 5% Petite Sirah, 5% Viognier. — 2 years ago

Paul T HB

9.5

Could be better than the 16, too early to tell. Off the truck drinking again. Trying to find it is the difficult part.
Winery notes,

This wine, full of character, comes from selected individual vineyards in the location Giatl, stocked with vines grafted to slow growing rootstock and trained on wire trellises (Guyot). This extraordinary Pinot Grigio flourishes under outstanding climatic conditions on a stony, sandy and extremely chalky soil in the valley floor around the center of Cortina s.s.d.v. The favourable location of the vineyards, ideal sunshine, and the good ventilation of the berries assures the excellent quality of the grapes of this varietal, that is also a representative of the Burgundy family.
Yield per hectare: 45 hl.
Vinification: The grapes are pressed and the stems are removed in the pneumatic tank press. Before being pressed, a short cold maceration takes place in order to enhance the fruitiness of the wine. Afterwards, the grapes are gently pressed and clarified through the natural settling of sediments. The alcoholic fermentation takes place in small casks of French oak in which this particular wine acquires complexity through its twelvemonth aging and ripening on the yeast. After bottling, several further months of aging takes place for completion before this unique white wine, furnished with its ultramodern bottle, goes on sale.
— 3 years ago

Brian F. McCabe

9.2

Slightly sweet, but still crisp. Delicious for a summer evening! — 10 months ago

Jay Kline

9.1

Having spent some time in Greece last year, I had access to all the Assyrtiko my heart could desire and it turned out, my heart was nearly insatiable. So when I learned that Sandlands was going to be releasing an Assyrtiko from Lodi, I perked up.

The 2022 pours a pale straw with medium viscosity. On the nose, the wine is developing with moderate intensity and notes of lime, slightly underripe Bartlett pear, passion fruit, and tarragon. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is medium and slightly saline with a lingering, waxy texture. While this doesn’t have the intensity of the best Assyrtiko from Santorini (or Tinos), it’s varietally correct with the structure and texture I expect. I dig it! Drink now and through 2032. Only one single 1000L foudre and one single barrel were produced from vines grafted to existing rootstock in the Stampede Vineyard (Clements Hills), just a few years back. — a year ago

Jay Kline

9.3

This was our “back-up” bottle just in case the 1981 Clos du Val Zinfandel was DOA. In the end, the vitality of the ’81 rendered a back-up unnecessary however, we were resolved to open this nevertheless. The Old Hill Ranch is a historic vineyard endowed with a natural beauty that has few peers. Carefully farmed as a field blend with 30 other varieties, the vineyard is thought to be home to the oldest vines grafted to St. George rootstock (some of them are over 130 years old!!). The wine pours a bright ruby with no signs of sediment. On the nose, dark sour cherry, meat fat, brambles, and pie spice. On the palate, a mix of tart dark and red fruits, minerals, and a soft touch of baking spice. The finish is dry and long. Remarkable structure. Medium+ tannin, medium+ acid. This is a wine with tremendous vigor and it’s just getting started. While this is drinking very well already, I suspect these will have a very long life and should drink very well into the 2030’s and possibly, beyond. — 4 years ago

Jay Kline

9.1

The 2022 “Kirschenmann” (Lodi) sources its fruit from, you guessed it, Sandlands home vineyard, Kirschenmann which, only recently, had Cinsault grafted to 1 single acre of 140r rootstock (rootstock was planted in 2019 and Cinsault was grafted in 2020).

Popped and poured; enjoyed over the course of a few hours. The wine pours a slightly hazy ruby color with a translucent core; medium viscosity with no staining of the tears. On the nose, the wine is developing with heady notes of raspberries, freshly ground black pepper, Peony’s, and dried herbs. On the palate, the wine is dry with medium, fine gritty tannin and medium+ acid. Confirming the notes from the nose. The finish is long and sweet-tart. Drink now through 2032. — a year ago

Martinez

9.2

Serious single-vineyard wine from extremely old, un-grafted vines growing at over 3,000 feet elevation in La Aguilera. Planted in 1895, the vineyard survived phylloxera thanks to its gravelly, sandy soils. Fermented and aged for 15 months in open-top 500-liter oak barrels, followed by an additional 4 months in concrete tanks. Dark fruit, licorice and hints of mint on the nose. Full-bodied, quite concentrated, good structure. I found Peña Lobera much more elegant — 3 years ago

JKT

9.0

A rich but now well balanced Zin in that ripe style that I’d likely not have been too fond of when it was younger. Bottle coated with sediment and oak is prominent in how it’s resolved with plummy berry vanilla notes. Back label says a field blend of Zin Carignane and Petit Sirah, Alexander Valley vineyard, vines cultivated on St. George rootstock grafted onto a 75 year old clone of Zin. — 4 years ago

Daniel Bloom

9.3

Soil licorice, tar , tobacco. A wonderful nose.
The palate is crunchy, black fruited and rich, good tannins and an ample finish.
Delicious wine. There is, according to Cogno,
Only 0.25 hectare of this Barbera.

The label (rear) is confusing as to wether this is in fact pre-phylloxera or grafted. Anyone know? — 4 years ago