Rob Havana

8.9

Música del Vi — 9 months ago

Dr. Owen Bargreen

9.8

The 2018 Mollydooker ‘The Velvet Glove’ Shiraz is a utterly sensational bottling that rivals any wine of its kind. Aged in all new American oak, this shows a gorgeous bouquet from blueberry pie to espresso grounds, graphite and toasty oak tones that all impress. The palate is deep and utterly seamless. A massive core of blue and dark fruits collide with white pepper, minerals, firm tannins and a light dusting of salinity. While obviously big, this has a weightless quality and wonderful verve. Wonderful to enjoy now, this outstanding Shiraz will provide drinking enjoyment for at least another fifteen years. But why wait? Drink 2021-2038- 98 — 4 years ago

Evan Roberts

9.4

Damn amazing wine so solid and so much flavor with a nice bit of acid paired up with Food and Wines’s apple hand pie from scratch. Stunning! — 5 years ago

Jake Hajer

9.4

Remarkable fruit. Anyone who rates this wine will be blown away by the the boysenberry berry pie of this wine. So intense that you should never drink this with food. — 2 years ago

Jay Kline

9.5

This bottle was the fourth and final bottle part of our Barolo ensemble, generously shared and curated by our friend Tim.

Served blind, like the others, after a lengthy slow-ox. We were all aware that we were drinking Barolo but all other details were hidden from us. This bottle showed no visual signs of age. It was actually quite gorgeous to behold with a deep ruby core and bright disk. The bouquet was powerful; the most powerful of the four we experienced on this night. Cherries, strawberries, raspberries, exotic spices, tar, roses, dried herbs...even a bit of an umami thing was happening...everything was on full display! The finish was long and savory. Almost gave me the feeling of a buzz button which, I have only encountered once before in wine.

Of the four Barolos, on this night and to my palate, this exhibited the most sizzle. I was well and truly smitten. When this was revealed to be the 2012 Cappellano “Pie Rupestris”, it became an Archimedes moment for me...short of running through the town naked. Until now, I had only tried Cappellano’s Barbera d’Alba and Chinato; both extraordinary wines. This fits squarely into my wheelhouse and has become a new benchmark for me; recalling a similar experience to my first Lignier “Clos de la Roche”. A monumental wine that is already drinking so well but has everything necessary to age with grace for decades to come. Scary thing? There remains upside, I’m sure of it. — 4 years ago

Dr. Owen Bargreen

9.5

The 2016 Figgins Red Wine is a stunning new bottling by superstar winemaker Chris Figgins. On the nose you can really smell the Petit Verdot undertones as this shows off gorgeous blackberry compote with blueberry pie, sagebrush and green pell pepper aromas that all build marvelously in the glass. The palate is gorgeous, showing a silky texture and wonderful sense of minerality. A bright beam of salinity runs through this beautiful wine, slowly unveiling bright black cherry and Turkish coffee flavors that collide with blueberry pie and Chinese black tea flavors. Polished and layered, this is seriously good in its youth but it will evolve well for decades to come. Drink 2020-2040- 95 — 5 years ago

Christy

9.0

WL. Beautiful cab. Super silky and had it with Grandma Brue’s pie recipe — 3 years ago

Vasanth Balakrishnan

9.0

Young quality #zinfandel #petitsirah blend by Ridge - blackberry pie filling, vanilla and other sweet spices on the nose; beautifully balanced fruit and acidity ending in grippy tannins. Methinks this wine would be better laid down for 5+ years. — 4 years ago

Erik Helms

Sommelier/Wine & Beer Buyer Whole Foods Oakland

9.3

Blueberry pie and incredible freshness. Delightful garnet to the eye, it’s incredibly rich but equally elegant. — 4 years ago

Kristin the Wine Girl

9.0

Take some movie theatre buttered popcorn. Wring it out atop a blackberry crumble pie. That’s the nose. Fruit forwardly young. Definitely ageable. Blueberry and raspberry. Purchase to cellar for years to come. — 6 years ago