Vadim T

9.3

This is one overpowering Pinot Noir, even for California. Chewy mouthful of red fruit, with complexity supplemented by minor bitter chocolate. Runs on all eight cylinders. — 10 months ago

Eric Urbani

9.2

New one for me and made a killer whisky sour, perfect for watching the 49ers beat Green Bay lol. — 3 years ago

JKT

9.2

Given to Warren years ago and opened for first post COVID dinner 5/29/21 with the usual crew of eight who were class of ‘78. Surprisingly no hint of the metallic notes I remembered but just that complex evolving swirl of flavors of these old Cabs on the nose and palate with lingering finish. Joy to drink. Probably the last one. — 3 years ago

Ry

Winemaker Chateau Ghetto, Cellar Stag's Leap Wine Cellars,

9.2

One of my favorite things about Frog’s Leap is the ability the wines have for aging. Eight years and still a lot of fruit. Nice natural earth tones and a silky smooth finish, with just a dash of that Rutherford dust. — 6 years ago

Peter Sultan

8.9

One more cold night calls for claret, as does baseball season day two. Eight years of age shows peeking through the dark brick red rim; blackberries, cassis, sweet cedar box, fine graininess in texture & some serious tannins Uber coating my palate- gave it a brief decant but truly can benefit. Air brings out its sweeter dimensions & raspberry compote. 100% Merlot & at 14$& change, a no brainer. Love Bordeaux bargains. — 2 years ago

Jeffro Beaudeen

9.4

Holey Shinoley Batbrain another amazing save! figured I'd be dumping this one along with its brethren on the shelf into my fine wine vinegar barrel but instead someone slipped in at some point and replaced the contents with a fine premier cru burgundy . . Reminiscent of a Mid90s Charles Dugat Gevrey Clos St Jacques . . and is drinking like an a-point seven year old instead of it's 26 current years of age . . slight and bring out the rim; solid plum and some Asian spice notes, evolved secondary and some tertiary notes, tinge of barnyard that helps a pair with the 36 hours sous vide braised then flash fried elk tongue I am pairing it with . .  perfect balance of fruit and acidity, long long long lingering finish -- what a fabulous surprise . . I would've been delighted had it been that vinetard designated premier crew burgundy at a couple hundred bucks, but to open some thing like this for probably eight dollars and change when I bought it makes the smile slightly broader. Happy I have more 😁🍷 — 3 years ago

Willie Carter

8.9

A clean and clear garnet in the glass with light purple undertones. Floral and fruity notes collide on the palate with fresh violets, wild strawberries, and cherries. What’s most interesting about this one is that it presents as a bit more mature than it is. A six year old Brunello that’s drinking as if it were closer to eight to ten years of age. What that says about the future, I’m not sure. There’s the requisite austerity and elegance in abundance here, though it does feel like something left out. A touch of character. More red fruits on the palate, along with tobacco, vanilla, and dry earth. Plenty of leather on the medium length finish. This is a very good, standard Brunello. Very precise and stoic, there’s not a hair out of place here. In both good and bad ways. — 4 years ago

Adriana Fabbro

9.2

At East Bay Nasty Women Pinot Noir tasting. This might have been my favorite of the line up. I immediately, confidently (and very incorrectly) called Burgundy (Cote de Beaune) based on the texture—lithe with silky tannins that are ever so slightly rustic on the finish. Lovely purity of fruit - tart red cherry, rhubarb. Savory/herbal finish reminded me of the Sonoma Coast. At one point, the fruit ripeness would have screamed new world but with warmer and dryer recent vintages in Burgundy, that’s no longer a given.

This producer, like nearly everyone else in the world making Pinot outside of burgundy, cited Burgundy as their influence and has spent a good deal of time there, but in this case it really shows. Of course, there are likely details that make this uniquely Mornington-Penninsula-esque and I can’t pretend that I’ve had nearly enough Australian Pinots (shame on me!) to tell you what those are. This is one of the coolest growing regions in Australia, and these vines are grown in soils with a high % of sand.
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Found this photo via search as I forgot to snap a bottle shot. I *think* the vintage was 2016. — 3 years ago

Jeremy.Buss

9.4

Still, still, still one of my very favorite whiskys!!! — 3 years ago

Severn Goodwin

9.4

Nose has summer roses, cut cherries, mashed raspberry, stainless steel, minor flint, blood orange peel and dried rose; additional development with each swirl & sniff.

Palate has dried raspberry, dried orange peel, warm green herbs, dehydrated peach, mild tannins (wow), lengthy finish with minor dehydrated tart cherry. Such an experience with a barrel aged rosé!

Future bottles on 2018 should be held until 2026+

Grenache 45% / Mourvèdre 30% / Cinsaut 5% / 20% Field Blend including Syrah, Castet, Manosquin, Carignan & various Muscatel

Bottle No. 057148 | Lot 0603
Decanted 4h. I will endeavour to follow the development of this bottle over the coming days.

24 Hour Update: Fresh raspberry most prominent today on the nose. Palate is showing raspberry jam with minor leather notes.

48 Hour Update: Fresh & dried raspberry, fresh rose, bowl of fresh cherries, moist cedar plank and dry sandstone on the nose. Palate is showing dried strawberry, dried raspberry, minor green herbs, dried orange peel and minor dried cherry. This bottle looks to finally unknitting towards its greater self.

72 Hour Update: See 48 Hour notes, plateaued to a good spot still. Enough wine left for one more update.

192 Hour Update: Nose has cranberry jelly, ripe raspberry, warmed cherries, fresh cranberry and dried orange peel. Palate has raspberry juice, freshly juiced cherry, cranberry juice cut with water, dried orange and minor dried herbs. Still doing great, on day eight. Final update. — 4 years ago