Good for a restaurant wine choice when there are no Italian reds. Not overly juicy or in your face typical of the region. Probably due to the nice peppery overlay. Acidity and tannins well balanced to permit mouthwatering enjoyment up front followed by a long relatively soft finish. Priced a bit much. — 4 months ago
Medium tannins, velvet finish on the palate, complex.
Paired perfectly with a top sirloin , smashed potatoes and salad. — 11 days ago
Deep ruby; Sweet aromas of tobacco, wet hay, ripe blackberries, blueberries, plums, cocoa, old leather; high alcohol — a month ago
Another steak dinner and another better than expected wine. Well-balanced, but robust barrel and red fruit flavors that come together harmoniously. — 3 months ago
Rather than being redundant, the tasting notes on the label in this picture sum it up nicely. — 4 months ago
Dark ruby in color with a short reddish rim.
Very fruity and complex on the nose.
Full-bodied with medium acidity and long legs.
Dry and fruit forward on the palate.
Showing blackberries, black currants, plums, cooked cherries, cedar, toast, light vanilla, spices, dark chocolates, herbs, licorice, light earth, light black tea and black pepper.
Long finish with fine grained tannins and cherries.
This is a delicious Cabernet Sauvignon based Bordeaux blend from Paso Robles. Elegant and rich. Fruit forward and bold.
This 11 year old is peaking now, and will continue to drink nicely in the next 5 years.
Nicely Balanced, soft and complex. Spicy and entertaining.
A blend of 82% Cabernet Sauvignon, 9% Merlot, 5% Cabernet Franc and 4% Malbec. Unfiltered.
16% alcohol by volume.
93 points.
$120. — 2 months ago
Fragrant and elegant. Smooth mouthfeel- and an intriguingly long finish. Last drops - a few hours later tasting better more nuanced than the first. Lots of life left - really nice. — 2 months ago

Très bon meursault bien sec et assez long — 4 months ago
Ray Vanderhoff
Bright ruby color. Aromas of red berry fruit, violets, wood smoke and wet soil. Flavors of red cherries and currants with additional notes of cooked mushrooms, baking spices and coffee. Medium bodied but a bit short on the mid-palate. Silky tannins and light acidity. Part of Kevin Zraly’s 2025 Red Burgundy Master Class. — 4 days ago