Doug Powers

9.2

Medium-dark reddish-purple color, spicy, brambly black raspberry aromas and flavors, some underlying faint herbal notes show as well, compared to the 2023 opened alongside, younger, fresher, very fruit forward, reminds me of where the 2023 was a few years ago, a perfect pizza wine or midweek Zinfandel, kudos to Morgan, Chris and Cody!! — 4 days ago

with Jim

Matt Austin

Owner/Winemaker, Grosgrain Vineyards, Walla Walla, WA

9.3

Calvados barrel-aged version. Better than previous bottles, very deep and madeira-like. — 3 months ago

Rhys Owain Davies

9.5

Very smooth gorgeous red. — 5 years ago

Courteny Morehouse

9.1

Date drank: January 2020
Year: 2017
Producer: Bedrock Wine Co.
Grape(s): Zinfandel
Region: Sonoma
Purchased from: Anconas
Distributor/Importer: na
Natty: Native yeasts. Minimal racking
Notes: 80+ year old vines throughout California. Nice perfume, spice, and fruit well balanced. Tobacco and leather is more subtle than other Zinfandels but i like it more. Great bottle of wine.  — 6 years ago

Peter Kong

9.3

Like a old world Barolo, but starting to fade. — 6 years ago

Steve Somermeyer

9.1

Nice fruit and not overly osked. Very long finish. — 7 years ago

Gregory Fulchiero

9.3

Huge wine but classic example of old vine zin. — 7 years ago

Doug Powers

9.6

Dark purple, so incredibly rich, complex with a very long, lingering finish, not quite 75% Zinfandel, great wine!! — 5 days ago

with Jim

Angelo Casagrande

9.2

These always hit. I rarely see this wine- thanks to my brother Tom for giving me one. Had it with grilled sirloin tips. Fabulous. But so good on its own. Fruity, balanced, even refreshing. Though it’s 14.5, a summer sipper. Listening to a Dire Straits anthology. Great night. — 2 months ago

Adriana Fabbro

9.3

Cuvée Karatas, not botrytized. A legendary wine from legendary vines: 140 year old Semillon vines from the majestic Monte Rosso vineyard. Sauv blanc on the nose, Semillon body. Still just a little baby wine with lots of promise. Right now this wine is all about texture and tension. Virtual bedrock tasting with Chris C. — 6 years ago

Aaron Rankin

9.2

An old gewurz-dominant field blend, that comes across especially perfumed and seemingly with a pinch of residual sugar. Simple yet abundantly interesting, and between the sweetness and nice acid backbone, this was a great partner to spicy curries. I enjoy Bedrock’s rendition more than Carlisle’s. — 6 years ago

Michelle M

8.9

Sauv Blanc actually. Smells of baked golden apples, grapefruit, wood, and toast on the nose. Dried apples and candied lemon peel on the palate with notes of vanilla custard lingering on the finish. Goes well with most food. Slightly over-oaked in my opinion but a good value — 7 years ago

J.J. Larrea

9.0

A great bargain at $20, it is smooth neat and mixes well. — 7 years ago

Shawn Gleason

9.4

Vanilla, subtle spice. Really good! — 7 years ago

Doug Powers

9.0

Lovely rose of Mourvedre, good weight and length, should age further. — 5 days ago

with Jim

Doug Powers

9.5

More forward and lush than the 2025 Old Hill, but great depth and complexity as well, super long finish, both are simply killer Zinfandel-based field blends. — 5 days ago

with Jim

Peter van den Besselaar

9.1

Vintage 2022 | frivolous ánd powerfull — 3 years ago

Jody Scharf

9.2

What can I say but thank you Bedrock! Very delicious. — 6 years ago

Severn G

9.3

Nose has mashed blackberry, ripe black current, ripe black cherry, wet saddle leather, horse barn, dried mint, fried green herbs, chopped bacon, muddy garden soil, constantly developing...

Palate has mahogany shavings, black cherry 🍒, dried garden soil, day old bacon bacon 🥓, over-ripe black currant, warm dark chocolate, (minor) baking spice with a very long and intense finish. This wine has at least a decade in front of it tonight. Perfect, supple cork on extraction.

Still quite tannic, decanted 4h, needs much more time to reveal it's true self.

My retailer commented this was not a standard CA Cabernet, more Bordeaux-like, and he was fully on point. The stink on the nose really pointed us away from CA right away.

Paired to some expertly grilled, medium-rare Delmonico steaks from my favorite, local farmer in Columbia Co. NY (Kinderhook Farm), well salted (in advance). Finished with Maldon smoked sea salt, best which exists in the world, IMHO. Also roasted beets with goat feta from VT, where I can only image goats listen to Phish and eat Ben & Jerry's ice cream daily, because only a stress free life like that could yield cheese this good.

I'd like to know the blend on this, should anyone know, I can't believe it's 100% Cab based on the stinky nose, which we appreciate. — 6 years ago

Missy Anderson

9.0

Very good! — 7 years ago