Scott@Mister A’s-San Diego

9.6

2021 vintage. Decanted and passed, with high air, between two decanters four times. If it were Caymus, woulda used a blender and forgotten. Last tasted 8.5.26 (9.6) Older (60's, 70's and early 80's) vintages more fruit driven which is quite the surprise in the current Napa Cab climate. Arguably the best GDL Private Reserve this estate has ever made. That goes back six decades. Supple, velveteen entry without the temptations of appearing over-extended. Structured mid-palate. A seeker's wandering, yet undeniably substantial finish. Taste it and you tell me. — 5 days ago

Conrad Green

9.3

Poised and cool. Great balance. A bit understated but that isn’t a bad thing — 4 days ago

with Paul and Ara

Rob N

9.5

Excellent structured cab. 99 pts RP. $425 @ Olympic Club Lakeside! A little young, still tannic, opened up well.
— 19 days ago

Henry Fuseler

9.0

10/2026. Nice finish. Lingering dryness. Good fruit. — 4 days ago

Anthony Pro

9.1

Good vintage. Well aged. — 25 days ago

Jon Tate

10

Beautiful Pinot! Drank with customers at Isidore in San Antonio. Favorite wine of the night! — 19 days ago

Dave Moench

9.7

West Bank golf league party — a month ago

Jenn

9.4

Very well done. A beautifully soft Cabernet while full and bold it remains delicate and delicious. Great Sat. Night celebrating owning the condo Phuc Yea! — 3 days ago

Kate

9.2

I was craving old school Merlot. Wasn’t on restaurant list. Bought this across the street at a local grocery school. Amazing that the store stocked this. — 10 days ago

Sharon B

9.5

A gift I thoroughly enjoyed! — 4 days ago

Timothy Eustis

Wine Director, Red Lion Inn

9.2

2021. Dark and rich. Serious stuff. — 18 days ago

Conrad Green

9.3

Brassy but very pure. Intense. Good stuff — 4 days ago

with Paul and Ara

Andrea Watt

9.1

Dark and earthy with blueberry and cherry over oak and cocoa powder. Rich and bold but pretty smooth for the age and size. — a month ago

John Willison

9.1

Very green, grapefruit pith, a bit herbal. — 18 days ago

Tom Garland

9.8

Harlan Estate:  A Historic Retrospective.
With: Antonio Galloni, Will Harlan and winemaker Cory Empting.  At Angler restaurant, San Francisco.

Vintages:  all from magnum
1989 Harlan Estate....rare never released
1990 Harlan  Estate.....1st release, savory elegance.
1993 Harlan  Estate ..fading
1994 Harlan Estate....a savory beauty, classic style
1995 Harlan  Estate..beautiful, classic style
1997 Harlan Estate ..flat(maybe the bottle)..1997 jumps to the riper style.
2001 Harlan Estate ...beautiful
2002 Harlan  Estate ..beautiful
2006 Harlan  Estate...drink
2010 Harlan  Esta...drink or hold
2011 Harlan  Estate...meh
2013 Harlan  Estate ..drink or hold
2016 Harlan  Estate ...hold
2019 Harlan  Estate  ...hold
2020 Harlan  Estate ...meh
2021 Harlan  Estate ..hold

FOOD:
Bluefin tuna
Slow grilled hen of woods mushrooms
Whole pastured chicken roasted in wood oven
A5 Australian striploin
Chefs selection of cheese

@Angler, San Francisco — 8 minutes ago

Jeff Topping

9.0

Gift from Wes Gentle — a month ago

k

9.3

Full mouthfeel with acidity, minerality, and tropical fruit notes exquisitely balanced. Or peach and honeyed citrus per label. Still lovely. — 6 days ago

Neil Valenzuela

9.1

Deep ruby color. Aromas of black cherry, plum and caramel. Red and black fruit on the palate, vanilla and oak finish.

🏅91 Points - Wine Enthusiast — 16 days ago

Andy Krell

9.6

Tastes of plums, dark cherry and rick dark fruits. Love it. Will buy again — a month ago

Tom Garland

9.4

Heitz/Stony Hill/Haynes/Burgess
La Paulee Dinner
Guest Chef: Shota Nakajima

WINE:
1997 Heitz Martha Vineyard
2012 Heitz trailside
1987 Heitz Bella oaks
2009 Heitz Martha Vineyard
2021 Burgess blanc de blanc
2022 Haynes Corazon Chardonnay
2022 Ink Grade estate merlot
2022 Heitz Martha Vineyard cab
2023 Stony Hill Cote Rouge cab
2021 Burgess Clos Abeille cab

FOOD:
Mushroom tart, corn tempura, Dashi w/uni
Chawanmushi with crab, sweet corn
Cured Kanpachi
Cedar smoked black cod
A5 waygu
Matcha Turamisu

Home ranch, Napa — a month ago

with Brenda