Shay A

9.4

My first experience with Ferren, and wanted to check in ahead of the release next month. Knowing the vineyard source and the winemaker’s background, I had very high hopes.

When I first opened it, I was taken aback at how acidic it was. Spritz-like for the first 30mins, but the back of the palate had a good bit of richness, so I figured this just needed time to open. Bingo. At two hours in, this hit stride. It started off similar to Aubert’s Larry Hyde & Sons chard due to its acidic nature, but as it shed that, it became more reminiscent of Aubert’s Powder House and Kistler’s McCrea. It doesn’t have the same texture that Aubert does, but it has more richness and complexity than what I’ve found Kistler to have (consistently). Very Sonoma Coast. Lemon cream, tart citrus, dash of sea salt and lemon rind on the nose. Not quite waxy on the palate, but it gained heft and showed amazing weight when compared to its acidic lift/structure. Ripe Asian pear, powdered lemon bar, honeysuckle, and a vein of “minerality” down the mid palate. Only getting better! — 4 years ago

Sipping Fine Wine

9.0

Stony Hill Vineyard was founded in 1943 when Fred and Eleanor McCrea bought a goat ranch on Spring Mountain in Napa. Today the winery is run by son Peter McCrea, still is best known for Chardonnay. Aromas of stone fruit and citrus. On the palate apple, melon and pear flavors, with some lemon zest and toasty notes. Nice balance with acidity on lingering finish on a gently spicy rich mineral ending. Classic CA Chard, very nice! — 6 years ago

Eric Waxman

9.0

Christmas Eve wine for the Osso Buco. Started with Kistler 2010 McCrea. — 8 years ago

Mark Flesher

9.1

Tasted with a 2011 McCrea, this one had a lot more on the McCrea but they were both a little strange. The McCrea had a long overly lemon tart finish that was out of balance with the more delicate front and middle. This one had better acid from start to finish. The entry was a bit more tropical but actually rather crisp. Good salinity. Very good weight in the middle. Took about 30 minutes to find its feet though. Really good balance. I think this one has a brighter and more rounded finish than the McCrea and also probably has quite a bit more left in it. Is this in a dumb phase? On decline? Who knows, but I'd drink now. — 5 years ago

with Dan, Shay and 1 other

Ryo Hayashi

9.7

Kistler McCREA Vineyard Pinot Noir 1991 Very Rare !!!
複雑な熟成感があり、かつ後味の酸もシッカリして非常に美味。飲み頃であると判断。 — 6 years ago

Justin Hart

9.1

Very competent Tempranillo, but a little stemy. Good tannic grip, nice spice and currant notes. Yum! — 7 years ago

with Cherish

Mark Flesher

9.1

Not bad. Either this one is asleep or just made more on the timid side. Pear and herbs. Acidic from start to finish. Middle has a bit of mushroom and a sweet, almost semi-tart character. Nice, but probably not a wine to drink with heavy foods. Even a really funky cheese would probably overpower this wine. Aubert 14 Eastside and 11 Kistler McCrea crushed this one quite easily. — 5 years ago

Shay A

9.3

Green Apple on the nose; limestone and toasted caramel. Sea salt and a little bit of marzipan on the palate but certainly not as savory as the ‘12 McCrea last weekend. More tropical fruit like with mango! Holding up surprisingly well with crisp acidity. Not getting any better, enjoy now! — 5 years ago

with Dan and Weston

Aaron Skrivan

9.4

Very enjoyable. Drank 5-10 years younger — 7 years ago

Eric Hwang

8.9

Could use some bottle age, but otherwise some pleasant savory flavors, good acidity and smooth long finish. — 8 years ago