Tree Kilpatrick

9.0

Woodsy with a mineral oil scent. Tannins are great. Full bodied, but full of flavor. This is about as great of value as you’ll find in CA fine wine. Complex, interesting and fulfilling for under $10… — 7 months ago

Stuart Pollack

9.2

Nice Sauvignon Blanc with mild grapefruit and pineapple flavors. It went well with fish in olive oil. — 3 years ago

David Kline

9.8

Clan Denny

2009

Poached pear and candied ginger, cinnamon and cedar, pine, burnt, and smoldering. Apples, orange zest, dried apricot, candied pineapple nose.
Orange oil, cinnamon, caramel, lemongrass, lemon oil and grapefruit conspire on a racy finish that lingers with perfume.
Small production: 1/422 bottles

#craigellachie #clandenny #10yr #2009 #singlemalt #whisky — 3 years ago

Jake Hajer

9.1

Motor oil, bitter chocolate and tea. Boysenberry. Blackberry preserves. There is a background of red fruit that brightens it up. Noticeable dry tannins in a medium bodied zin. This is a zin that needs to age a bit. It takes time to open up. (Was tasting it’s best at 2hr). This is not a dark heavy wine. Hot at 16.5%. But the palate is light in a good way for its high alc. Good texture. Particularly interesting for me because I just bought some fruit from this vineyard to make wine! 💚🍷 — 5 years ago

David Kaplan

9.2

“In the glass, the wine has a beautiful, limpid yellow gold color. Aromas of Cavaillon melons, lemon oil, macadamia, and crystallized honey, along with more fleeting suggestions of bergamot, orange blossoms, and dried figs move in and out of the foreground as the nose evolves in the glass. On the palate, the wine is dry, sumptuous, and harmonious, with layered flavors that echo the nose, all seasoned with the exotic saline minerality that is characteristic of Maxime’s brilliant 2018 vintage.” — Moore Brothers Wine Co. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

Light app tonight for dinner. Burrata, roasted garlic, two different cherry tomatoes picked tonight from the garden, pesto sauce, olive oil and Tondo balsamic vinegar. The only balsamic to use. Found it in Tuscany years ago and it’s all we use. You can order it on Amazon but, not inexpensive. All over, crostini’s drizzled with smoked olive oil. Soooo good!

The nose reveals, sweet & sour dark cherries, dark berry mix, stewed dark plum, blue fruit hues, touch of baked strawberries, tomato with leaf, sweet tarry notes, limestone minerals, dark rich soil, light baking spices and dark & blue fresh florals.

The body is medium full. Soft, round, tannins 70% resolved. The structure, length, tension has hit a high point. Ripe; sweet & sour dark cherries, dark berry mix, stewed dark plum, blue fruit hues and a touch of baked strawberries. Tomato with leaf, sweet tarry notes, on the long decant, add malt & light caramel, used leather, saddle-wood/cedar, limestone minerals, dark rich soil, medium dark spice, light baking spices and dark & blue fresh florals. The acidity is nice. The finish is good, balanced and lasts minutes.

Photos of, the tasting room at Produttori which is just under and to the right of the clock tower in the arial photo, arial view of the hilltop town of Barbaresco and our delicious small plate.

Producer note...Produttori is the third largest co-op in all of Europe. Be that they are a co-op, they still make some exceptional wines as well as great QPR wines. 🇮🇹 — 8 years ago

TheWineStalker

9.0

Vegetable oil in color. The nose has a massive layer of flint over the aromas of peach and pear. It's full bodied in the mouth and creamy in mouthfeel with mellow acidity. There's flavors of peach, pear, pineapple and wood. It finishes pineapply, spicy and viscous. Excellent alternative to Chardonnay or Muscadet. — 10 years ago

Paul T, Missing My Beautiful Wife 24/7

9.8

Notes from 98 point LPB are more in line for me than others.
Great with a Wagyu Fillet Mignon this time.

The 2021 Aphex Cabernet Sauvignon, co-fermented with 19% Petit Verdot and 2% Cabernet Franc, comes from Ecotone Vineyard, straddled between St. Helena and Howell Mountain, and new for this year. It skips out with bright, cheery notes of redcurrant jelly, freshly crushed blackcurrants, and rose oil leading to undertones of boysenberries, aniseed, forest floor, and wild sage. The full-bodied palate vibrates with lively black and red berry layers supported by firm, grainy tannins and bold freshness, finishing long with loads of minerally sparks. — 7 months ago

Jerry Raphael

9.1

About 5 weeks ago I opened and it did not impress at all, just nothing there. I put some spray preservatives in, capped it and put it in the fridge. Was about to dump it but decided to try it and WOW. It’s loaded with peach, apple and other fruits also some fuel oil smells and tastes. Excellent acidity and long finish. I just can’t figure out Bedrock, it’s love hate for sure. — 3 years ago

David Kline

9.0

Straw and grass cuttings combine with wildflowers to vie with juniper. Dried coconut and ripe pineapple slices herald tropical lemon and lime and ginger snaps with a lychee surprise that includes dill lemongrass and sassafras. Lemon oil and dilute lime unfold to expose pine and imposing juniper, sweet basil and a textural mint sensation. Prickly neat, but add a cube and voila! instant roundness and integration of parts bordering on perfection. Medicinal in feeling only; lingering and potent. Light on the tonic, and if you must garnish, I suggest a small wedge of lime or cucumber, otherwise it is a botanical delight. Healing anyone?
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#fordsgin #fordslondondrygin #gin #londondrygin #fordsspiritandspice #86co #juniper #bottledinlondon #thamesdistillers #charlesmaxwell #mendocinowater #italianjuniper #steeped — 6 years ago

Chris

9.4

And now to the big guns, maple syrup and sweet oil consistency... — 8 years ago

with Jeffrey

Chris Durall

8.9

Lamplighter Brewing Co. Lawyers, Guns & Honey IPA. 7.1% ABV. — 8 years ago

Bryce Wiatrak

9.1

Beautiful - fresh and salty. Tupelo honey, white raspberry, lemon oil, butterscotch. Fresh, lean and delicious. #sommcon — 8 years ago

David Kline

9.3

Wasn't aware I could rate a beer like this so high. But this one is simply good! The orange is balanced by a solid grapefruit core; pith and fruit. Cardamom, white pepper, white oak and cherry blossom. The palate is just shy of creamy, with iron shavings, orange peel, dried pineapple, grape seed oil but plenty of grain and a lovely malt touch. Exceptional IPA! #ipa #duesouthbrewing #Flabeer #ale #hops — 9 years ago

with Courtney

Somm David T

Independent Sommelier/Wine Educator

9.3

My first wine after a two-month hiatus. I ended up buying a case of this in increments at Costco for a price not even close to what I’ve seen anywhere else for their 2021. Since I think highly of this producer and the vintage, I didn’t bat an eye acquiring w/o tasting first. Also, I was aware that every major wine critic gave the 2021 VHR flagship Cabernet a score of 98 w/ Lisa @ TWI a 💯.

Only coravined a glass & let it stand for 30-40 minutes and consumed over the next half-hour detailing my notes.

Baker & Hamilton is the other or second wine of VHR depending on how you see it. If you didn’t know this was another or second wine, you would never know it. Both bottling's come front the same vineyard in Oakville.

When I first put the glass to my nose, I almost thought for a few seconds & wanted to say that’s Coombsville it’s that dark & brooding, but make no mistake it’s Oakville fruit.

The nose is full & brooding. Dark currants & cassis and inky as is the color. Candied violets leap out of the glass. Ripe rich; blackberries, black raspberries, black plum and dark cherries wrapped in dark chocolate. Sandalwood, sweet tarriness, fresh tobacco, crushed limestone, volcanics, dark spices with aromatic heat, clove oil w/ withering dark flowers, sweet lavender & endless lift of candied, lush violets.

The body is full, lush, ripe & brooding. It drinks rather well for such a young wine baring a bit of alcohol throat burn. 14.8% ABV. Cellaring time will tame it. The 21 is a two decade and more wine. It needs 7-8 years to integrate everything in this full & packed Cabernet. Lush, ripe; blackberries (almost pie), black raspberries, dark cherries, black plum & raspberries around the edges. Melted dark chocolate, anise into black licorice, dark spices w/ heat, clove oil, nutmeg, cinnamon stick hovers, vanillin, fresh & dry tobacco, dry top soil with limestone mixed in, crushed rock & stone, strong sandalwood to cedar, light rain on clay, dry herbs-bay leaf & a hint of ground sage, notes of iron pan, dark withering flowers, lavender & candied violets for days, round acidity-maybe a bit to high for today’s consumption, huge length & structure, not quite in balance but it will get there, well made/knitted with a full elegant finish that lasts minutes & lands on spice & earthiness. It’s a huge wine that will end up adding two points as it evolves & integrates.

A few things about the producer & this wine. 100% Cabernet Sauvignon from the Vine Hill Ranch Vineyard aged 23 months in French oak, 85% of which was new. Most of the Vine Hill Ranch fruit from 71-acre Oakville vineyard is sold off. What they keep, 40% of that fruit goes into their VHR flagship wine and 60% makes the Baker & Hamilton. The label of Baker & Hamilton is an homage to the hardware and agricultural implements of the company co-founded by third-generation grape grower Bruce Phillips’ great, great grandfather R.M. Hamilton, who emigrated from Scotland to California in 1849 hoping to make his fortune in gold.

Photo’s of, VHR vineyard, Bruce Phillips-Managing Partner and Winemaker-Francoise Peschon. — a year ago

Sara Thomas

9.0

Strawberry, cranberry, grapefruit pith, rose oil; touch of salinity on the finish. A weightier rosé. Nice. — 6 years ago

Isaac Pirolo

9.3

2017 Bedrock Riesling from Cienega Valley AVA. Planted in 1963 and dry-farmed. Apparently it’s the second oldest riesling vineyard in California. “Own-rooted in decomposed granite and limestone lovingly tended by the magnificently mustached Pat Wirz,” according to Morgan Twain-Peterson MW. Loaded with flavor. Lime oil and granny smiths with a hint of honey, and lots of rocks. A steal at $25. — 8 years ago

Jeff Miller

9.6

Thank you to my good friend Andy Bunch for bringing this beer to try tonight. A rare treat for sure. Took a while to open up, bit man, it’s hitting its stride a couple hours later with notes of semi sweet chocolate, espresso liquor, brownie batter, vanilla, toasted nuts and almond oil. A rich brew with a 15%+ ABV. Black as old motor oil and super mouth coating. Yum yum yum. — 8 years ago

Brendan Baker

9.2

Lemon oil, hazelnut, simultaneously fresh and rich 😍 — 8 years ago

Luis Arguero (@winefromAtoZ)

8.9

Brisket. Ribs. Slaw! Nothing goes better with Texas BBQ! 'merica!!! — 9 years ago