Jaclyn McHugh

9.5

Full bodied mouth feel - would definitely buy — 18 days ago

S Christovich

9.2

Never a disappointment. And Mike, I’m thinking of you. Digging into a nice filet while I’m at it. — 8 days ago

Jess

9.2

Medium gold color.
Aromas of custard, baked lemon.
Dry. Flavors of custard, baked lemon, brioche French toast.

Intensity: 5/5
Complexity: 3/5
Balance: 5/5
Finish: 4/5 — 3 months ago

Larry Kooper

9.0

Deep fruit and delicious taste — 4 months ago

David T

Independent Sommelier/Wine Educator

9.6

This was a nice pour out of 9L served up by their Winemaker, Trevor Durling. He and his team are a great group of people.

Really excellent evolution. Classic Private Reserve George Latour style. Fine, dark tarry tannins, dark cassis, wet clay, sandalwood, used tobacco, light herbaceous notes, understated lead pencil, some baking spices, dark spice, withering dark & red flowers, excellent round acidity, balance for days, soft structure & tension and an elegant, round, plush, velvety finish that close to two-minutes. — 17 days ago

Conrad Green

9.1

A slightly off hint of butterscotch on the nose. Dense dark fruit with stone and poised. A shame about the nose as the fruit is great — 2 months ago

with Paul and Ara

Brian Grech

9.4

Big fruit, extracted, rich and velvety. Thoroughly delicious but I would struggle to drink a third glass — 3 months ago

with Ashley and Chi

Jeffrey Woo

9.0

Dark ruby hue. Aromas of black cherry, black pepper, blackberry, cassis, chalk, chocolate, plum, raspberry. Medium body, with soft, silky tannins and plus acid. Medium-length finish. Elegant, smooth, and easy drinking. Versatile. A lighter-style California Cab. 84% Cabernet Sauvignon, 4% Syrah, 4% Petite Sirah, 3% Merlot, 2% Touriga Nacional, 2% Cabernet Franc, 1% Charbono. — 11 days ago

David Langstaff

9.3

Surprisingly beautiful. Great bottles. Tannins smooth — enough for structure but not in the way. Dark fruit. Great. — 24 days ago

with Lee and Cynthia

Nick Danger

9.0

Tastes like a much more expensive Chablis. Paired really well with a kombu poached halibut and citrus salad — 3 months ago