Jeremy Shanker

Sommelier at RN74

9.1

Great wine, still fresh with great color. Wished it had slightly more acid — 2 months ago

Chris A

8.9

A nice, smooth French Syrah from the Hermitage appellation. Heavy yet smooth with that luscious mature red fruit - tobacco ending with a hint of chocolate that presents as a “fruity” old world French red. Pair with a meal or cheese…Great glass! — 3 years ago

Scott Petrus

9.4

Their was an earthiness where I was expecting meat and pepper. Still extremely good and with great depth. — 4 years ago

Jake Hajer

9.4

Aromatic. Cola, sassafras. — a year ago

Jason Brater

9.2

Lots going on here. Depth. Cocoa, dark coffee, dark red fruit, charred wood. — 3 years ago

Luciana Barros

9.5

Most expensive worn in the menu but not as good as the previous one! — 4 years ago

Carter Snead

9.1

Topolobampo — 5 years ago

Joe Fischer

9.8

Liquid Gold!!!! A Pinot Gris that has gone through Noble rot. Gold with an Amber tint. Aromas of peach, apricot, and honey. Very tasty with a great sweet note. Great with our Charcuterie board!!! — 3 years ago

Roman Ochocki

9.3

It's a beautiful wine. Deep and intense. The tannins are strong so it needs a long decantation (2 hours). The nose is very fruity: a blackcurrant, a plum with some sweet liqueur. Then the palate with a chocolate and a leather. The composition is perfect. More fruit, more earthy notes and it would be perfect. — 4 years ago

Matt

9.0

Quite intriguing, not a style of winemaking I reach for often, but an example of it done well. Minimal extraction and no SO2 with the allure and charm this has can be quite difficult. It’s a little skanky upon first opening, but after a night in the bottle it cleaned up considerably, the brett and VA melted into the wine a little more and its muddled melange of red fruit and earth became apparent. Crushed rainer cherry, decaying strawberries, rhubarb compote, white pepper, sweaty brett. I like blurring the lines between light red and rosé, and the wine worked well with roast chicken w/ spices and poblano mashers night one and fared well with tomato/avocado salad and grilled sardines the next night. That versatility at the table was impressive. — 5 years ago