Aaron Rankin

9.3

Nose reminds me of an Old Fashioned cocktail. On the palette, the primary fruit has mostly faded to an umami richness of licorice, juicy steak, and a drop of whiskey with orange zest. Med acid and tannin. Quite enjoyable, but for my taste I prefer younger, fruity Zins. Follow up: apparently this vineyard produces dark, brooding, un-fruity Zins. — 5 days ago

Vanessa

9.1

This wine is medium ruby. On the nose it has medium intensity of youthful aromas. Aromas include primary notes of candied black cherry, cherry cola, raspberry, rhubarb, also violet, and black licorice; it offers prominent secondary aromas of vanilla, nutmeg, and clove. It’s a dry wine with medium(+) acidity, a medium body(+), high alcohol, medium tannins, and medium(+) intensity in flavors consistent with the nose. This wine has a medium(+) finish.

This is a powerhouse of a Pinot Noir. It’s intense. It’s delicious. I believe it is capable of being consumed now with pleasure, but has the structure to age. With age I imagine it will soften and grow interesting tertiary characteristics.

Martinelli, Bondi Home Ranch Vineyard, Estate Grown Pinot Noir. Vintage 2017. ABV 15.5% 👀 — 14 days ago

with Deked1

Flora Bokma

9.0

We are members at this winery... I know... Idaho is still figuring out how to do wine, but this wine is a bit-o-alright! Every other month we make the drive to the winery to pick up our allocation. While there is no restaurant at the winery, you are allowed to bring a picnic lunch. Sitting inside or outside with a picnic lunch and w a tasting that comes free w membership is delightful! Staff is so pleasant, and the winery has remained open (with restrictions) during this time of Covid . We like the experience, and THAT’s why we are members. We were willing to put up w mediocre wine for the EXPERIENCE. But, hey, this wine definitely surpasses mediocre! — 9 days ago

Adriana Fabbro

9.1

Kristie has an uncanny ability to deliver the pure pleasure of California sun-ripened fruit (vibrant cherry, smooth and ripe tannins) without compromising the nuance and rusticity of the variety: green pepper, graphite, damp leaves on cement. There is an alluring floral quality to this wine as well (violets?) and a lingering spice on the finish. — 3 days ago

Sipping Fine Wine

9.3

Aged 10 months in 25% new French oak. Ruby with aromas of ripe red fruits, spice and smoky cedar notes. On the palate flavors of ripe crushed red cherries, with notes of cedar and spice, lively acidity, fine tannins, long finish ending with fruit and earthy notes, more Burgundian in style vs. CA. Nice now, still has some aging room. — 8 days ago

Joe Lyons

9.2

BIG Pinot, lots of body, acid, fruit. Really big pinot, my daughter asked if this a Cab? Don’t know if it will soften with more time, but great spice and earth tones! — 5 days ago

with Michelle

Jake Hajer

9.3

A year later, even better- beef blood, iron, brandied cherries, plum, Five spice, strawberry, green peppercorn, sunshine on a forest floor. Macerated. — 7 days ago

Sipping Fine Wine

9.0

Last ‘15. Owner and Winemaker Joe Wagner’s agricultural roots as a lifelong grapegrower and winemaker. Medium Ruby with black berry fruit aromas and sweet spice notes. On the palate blueberry & blackberry flavors with vanilla oak notes, well balanced. Soft sweet tannins, long finish ending with fruit and spice notes. Very nice. Great value. Met Joe Wagner at a tasting in CT. — 9 days ago

Paul T- Huntington Beach

9.2

For $25.00 okay.
But on sale for $13.00, no brainer. Buy a case


Winemaker's Notes: "Hopkins River Ranch is located in the heart of the Russian River Valley southeast of the town of Windsor. We harvest Sauvignon Blanc from two different blocks of the vineyard. The first pick comes from a 40-year-old block of an unknown clone, some of the oldest Sauv Blanc vines in Sonoma County. The second pick is from a valley floor block nestled between Eastside Rd. and the banks of the Russian River itself. Like the rest of the North Coast, the 2018 harvest was bountiful at Hopkins Ranch. Picking started 3-4 weeks later than it had in recent years. Ripening was slow and we saw full flavor maturity in the grapes with more tropical fruit flavors than the greener grassy notes that Sauvignon Blanc can be known for. As usual, we fermented the two blocks in a combination of older oak barrels and stainless steel tanks. The wine was aged in 2/3 oak and 1/3 stainless for four months before bottling. — 16 days ago

Deborah M

9.0

Blackouts are not “rolling” in Dallas. Power is just out forever. Opened this to make the evening a little better. I have power now, but I know it won’t last long. This wine is helping. A little funk on the nose. Herbal notes with a hint of spice on the finish. Don’t hold these for much longer. — 10 days ago