Laura Short

9.1

The manager At Coopers Landing, Doug, brought this wine in and was excited about it, so we tried it! Went well with our Mediterranean salad and redfish dinner on the patio! $50 at restaurant. — a month ago

Peter van den Besselaar

9.2

Vintage 2002 | paired with redfish, capers and pepperbell — 4 years ago

Lisa McKinnon

9.1

Light oak; good amount of vanilla and honey. Great with redfish. Excellent overall for a 2019 vintage. — 5 years ago

Peter van den Besselaar

9.2

Vintage 2015 / Last tasted two-and-a-half year ago. The wine has a in inviting smell with citrus and vannilla. Harmonious taste with excellent balance. Has gained richness. Partnered with redfish and pumpkin risotto. #greece #malagousia #assyrtiko grapes — 8 years ago

Mike Howdeshell

9.3

Had filet and redfish at The Ranch in Las Colinas, TX. Great all around wine. — 8 years ago

Vanessa Davis

9.0

I’m an amateur so I’m not sure if pairing it with a Cajun redfish is proper etiquette but it was amazing . This one definitely receives a 👍 from me. — 9 years ago

web bond

9.1

Robert's Bayou, Baldwin County, AL redfish and rose. — 9 years ago

Tom Jenkins

9.0

Beautiful Sonoma Pinot. Enjoyed with a pan seared Texas Redfish. Dark Pinot fruits, smooth finish. Fairly light in texture. Got better over the meal. — 4 months ago

with Dylan and Olivia

Jack Wilkie

9.1

Great with blackened redfish, just slightly chilled. We will order this again. Thanks Scott Kelley! — 4 years ago

Mark Flesher

9.2

Enjoyed today with takeout from the #2 restaurant on the island (#1 was paired with the DuMOL Chloe 2015). I will definitely say that this wine is a little more full bodied and a little rounder than the DuMOL but it just didn't seem to be as dynamic. Enters with a lot of round character, but then goes to more of an acidic presentation as it goes to the mid-palate. Tart lemon creme brulee seems to be the number 1 note here. There is an herbal presence towards the finish. Even though this was last year's release, it still needs 2-3 years in bottle to really express itself. Still after about an hour it really did show more intensity and complexity and went well with redfish, crab, crawfish and calamari. Definitely better with food, whereas the 15 Chloe would have mopped the floor with or without anything. If you're going to drink this one now, you might as well just put this in a decanter for 2-3 hours beforehand. Or cellar through 2030, with the peak probably sometime in 2025. — 6 years ago

Peter van den Besselaar

8.9

Vintage 2012 / mineral tones in smell, a shy impression of citrus. well balanced wine, powerfull, bitters overshadow the acidity. very powerful. #chateauneufdupapeblanc Paired with scallop shells and redfish in bell peppersauce. Fine luncheon. — 8 years ago

Lauren Beward

9.0

Favorite rosé - not overly sweet, nice blend of Chardonnay and chambourcin...very unique! — 8 years ago

Niki Ragan

9.0

Paired wonderfully with grilled redfish with Cajun risotto with crawfish and andoulie. The dish brought out sweet, crisp, grapefruit flavors. So good! The one I had was a 2015. — 9 years ago

Kevin Lang

9.0

Damn Daniel, back at it with the Señor de Lesmos 2010 Crianza! Paired with pan seared redfish and risotto, which was a mistake since I had albariño in the fridge! Still very enjoyable. — 10 years ago

Pratt Rogers

9.1

Fantastic wine with Colby’s redfish. Great bang for your buck. — 3 years ago

Peter van den Besselaar

8.9

Vintage 2016 | Paired with a vegetable curry and redfish — 3 years ago

Jeff Janes

9.0

Pairs well with oysters and blackened redfish. — 4 years ago

Eric I

9.0

paired with...Grilled Redfish on the half shell with Avocado, Cucumber, Mint Salsa...and...Grapefruit Risotto — 7 years ago

Sharon B

9.1

Nice and crisp. Fermented in stainless steel. Paired very well with fresh caught redfish from the Gulf by one of my friends 🐟🌞🌊🥂 — 8 years ago

Isaac Pirolo

9.1

I thought for sure that Jubilado would translate to jubilation... In fact, it means retired. Which is exactly what Tealy and Greg Barr did when they created Barr Estate Winery in Paso Robles (if you can call creating a winery retirement). I only needed to see the pairing suggestions on the back label that included gumbo, crawfish étouffée, and blackened redfish, to know these were Louisiana people (native New Orleanians). Their 2010 Jubilado is just over half Malbec and almost a third Petit Verdot with the balance being Cab Franc, Cabernet Sauvignon, and Petite Sirah. Rich, mostly dark fruit, but tinged with cherry, and loaded with licorice, with some secondary chocolate and the slightest suggestion of Cap’n Crunch. This is just another confirmation and reminder that Paso Robles can do Bordeaux varietals. — 8 years ago