KRISTIE

9.6

Inspired by the “Apotheca”, a mysterious place where some of the earliest wine was blended and stored, Apothic wines offers a truly unique wine experience.

A red blend emerges from the flames, creating a most unexpected and masterful encounter.

Paying tribute to a time-honored craft, this wine has been aged for 60 days in whiskey barrels, creating bold notes of red and dark fruit with layers of maple and spice. — 7 months ago

Ryan Vento

9.3

First time trying this producer and I’m really enjoying it. Lovely notes of allspice, eggnog, caramel, maple syrup. mocha cream. — 4 years ago

Tom Casagrande

9.2

So great. Loads of ground, smoky sandstone, ripe blackberry, maple syrup. Rich, structured, so good, so balanced. My favorite Zin plot of land. — 4 years ago

Chris O'Hara

9.0

Nose: almonds, walnuts, maple syrup, raisins
Taste: raisin, dark chocolate, coffee, fig, date — a year ago

Gor

9.2

Baked blood orange, honey, roasted pineapple, maple syrup, candied nuts, ripe white flowers on the nose. Awesome underlying acidity. Medium finish of praline, vanilla custard, honey. — 2 years ago

Tom Casagrande

9.3

After an hour or so of air, this is just gorgeous. Bright blackberry fruit, just-cracked stone, spice, a woodsy fungus thing, and a hint of pale maple syrup. Full- bodied and powerful, but with no jamminess or excess flab. Lots of stony minerality. Great pairing with mesquite-grilled grass fed burgers. — 4 years ago

with Rebecca

Marc S

9.4

Delicious! Thin maple syrup, plums; but also some acidity. Great VFM! — 4 years ago

Vin d’Ottawa

9.1

Sweet purple plums lead. Maple syrup undertone. — 2 years ago

Paul J

9.9

Drank over multiple months and had my last glass last night. Best port I’ve had! Would love more to compare it to. Light brown color with great clarity. Lovely texture and depth with ample caramel, maple syrup, butterscotch, and brown sugar. Awesome!! — 3 years ago

with Brooke

Carter White

9.4

Like a maple syrup cocktail, delicious. A bit more expensive than most 20 years, but I think it’s worth it. — 4 years ago