Severn Goodwin

9.1

Capitol Region Wine Collectors Club (WCC), USA West Coast Pinot Noir; 26 October 2023 at Fort Orange Club, Albany, NY — 6 months ago

Ian Mitchell

9.3

11/26/21 - Best TJ’s Cab I’ve had. — 2 years ago

Richard Alfred

9.4

3/26/20. With Sue and Richard Spooner at the Gîte. Superb with Lynn’s pea soup and gorgeous porc roast from Violes boucherie. — 4 years ago

David Walser

9.3

Holding up well for 26 years old. I’m generally not a fan of cabs at this age but after being open for awhile, I was very impressed. — a year ago

Kristin the Wine Girl

9.1

Red and black jelly beans! 70 merlot, 26 Syrah, 4 cab franc. — 3 years ago

Natalie Rua

9.0

Delicate, younger; 70 per bottle at tasting room — 4 years ago

Joe Gillies

9.2

Light body but full of flavor. Cherry, raspberry, rhubarb, and mushrooms. Very good and can hold up to the best pinots around. Hard to beat for $26. — 5 years ago

Paul T- Huntington Beach

9.3

Had to try one off the truck,
Last Bottle sale for $30.00, winery $100.00.. bought 4 should of bought 6
With proper rest period easy 95-96.

Blend of 89% cabernet sauvignon, 10% cabernet franc, 1% merlot from Nuns Canyon (62%) and Hamel Family Ranch (38%). Interesting fermentation program: 52% stainless steel, 38% concrete tanks, 10% neutral French oak barrels. Aged 26 months in 66% new French oak, 34% once-used French oak. — a year ago

Al Shikoh

9.2

lemon yellow, watery rim; perfumed, apricot, mango, lemon peel, Gardenia; medium body, good acidity, 14% ABV; blend of 45% Malvasia Bianca sourced from Catie’s Corner Vineyard in RRV, 30% old vine Tocai Friulano from Pagani Ranch in Sonoma Valley, and 25% Ribolla Gialla from Tanya’s Vineyard in RRV; 24 hours of skin contact for the Malvasia, 12 hours for the Tocai and the Ribolla, followed by light pressing and native fermentation in puncheons of which 20% were new, made by Italian winemaker Enrico Bertoz from Alto Adige; reminiscent of white blends of Friuli; $26 — 4 years ago

Ken Cassady

9.0

Love this Sangiovese — 4 years ago

with Charla