Brett Bowersox

9.2

Incredibly Smooth. A little bit of spice, but mainly fruit. — 2 months ago

Daniel Bloom

9.0

N:lemon pith, Grapefruit, flint/slate
Very mineral nose. Herbaceous.
P: very leezy ( bottle even says so-8 mo.)Slightly frizzante, more citrus, fresh yellow apples, grass. Always a good sipper. — 4 years ago

Jody Scharf

9.0

Austria that's where my family is from. Anyway not bad ok the bad bunny. Decent color, flinty, decent acid, some dark berries. — 4 years ago

Susi Steiner

8.9

Mo, 26.12.2022: in E-Torrelles — 2 years ago

Adam Beasley

8.9

Taking a cue from @Severn Goodwin I’m drinking some MO wine, which is made just a few hours from where I live. I had never had anything by Stone Hill prior to this, assuming it wasn’t very good, but I was wrong. This is a great light bodied red and was great with a slight chill. Black and blue fruits, forest floor, and a mineral streak combine with medium + acid and light tannins for an easy drinking, dry, fresh red. I bought a few of this producer’s wines and look forward to trying the others. A pleasant surprise! — 2 years ago

Ron R

9.3

This shot is for @Norman Gennaro.
So here’s the deal... wifey and I have a small place, which means that we can’t build a room with a cellar - we just don’t have the real estate. So, working with @Mo Salem, our cellar needed to be an integral part of our living space. We’re doing something similar below our stairs. Keep you posted on that.

Let’s turn to this stunning SB. Aromas of grapefruit and slate on the nose. Palate is flinty and honied. Perfect acidity and weight on the mid-palate. It’s exuberant all the way to the finish. $22!!! 😀 — 5 years ago

with Anne-marie

Lena Melendez

9.0

From Eataly — 2 years ago

Susi Steiner

8.9

Mo, 25.10.2021: Sol i Vi — 3 years ago

E & K G

9.1

Needs some time in glass to open up and get the flavors to show. That’s all I remember given this was a couple of mo tha back.. — 4 years ago

Matt

9.1

Why not my favorite vintage so far, I feel this carries the warmth well. Rich and ripe without pushing the limits too much. The extra SY and MO components lend themselves well and this has some flash and darkness that bring a wild side to it all. Ive found some ‘17s to have significant brett but I think this balances well. Tannins are ripe but could use some more time to integrate a touch and soften their chew. Ripe black cherry compote, Chambord, roasted plums, animal, sweet spice and clovey layers of brett. 60 GR 20 SY 18 MO 2 CIN — 5 years ago