Waitschacher

9.7

Golden yellow color, topaz shade. Beautiful clarity and significant viscosity.

Discreet nose at first glance. Allowed to breathe, the second nose opens up with aromas of dried fruits (apricots, grapes, oranges and peaches).

The attack is supple, structured and tangy.

The palate is spherical, rounded with the impression of biting into a ripe tangerine, then melon and acacia honey complete the aromatic palette during the evolution in the mouth.

Elegant finish with a retro olfaction of fruit paste.

With a lamb tagine with apricots. Or on a caramelized apricot with Etivaz honey, vanilla ice cream. Or on a duck foie gras cooked in a cloth. — 5 months ago

Julien Zhou

9.0

A Burgundy-style Yarra PN with high concentration. Aroma of cranberry and mulberry jam. The palette shows a hint of sweetness while the acidity is not clear enough. The retro-taste is medium and jammy. Not so complicated as those PN of its same price level. Prefer a Cotes de Nuits Village with humbler price tag. — 4 years ago

Paul J

9.4

Awesome but massive wine. Very tight and young but as it opens up its great! I would decant for multiple hours, I only did one, or hold for another 5yrs. Deep dark fruit with Bordeaux elements. Refined with great texture. Very impressed!! — 4 years ago

with Brooke

Austin Blackwell

9.4

Heady aromas of black currant with menthol and camphor. Dense palate with well integrated tannins and dark fruit flavors. Nice finish with a bit of tobacco on the retro nasal. — a year ago

with Angelina

Joshua Fisher

9.3

New 2012 vintage BTG at the restaurant — 2 years ago

Willie Carter

8.9

I’ve stayed away from Zinfandel because whatever it is that they’re doing with it nowadays just isn’t for me. But this? This producer? Yeah it’s different. A somewhat subdued purple with a crimson rim. Fruit and spice on the nose with blue and black berries along with some black pepper. This nose just never stops. And you don’t want it to. Just the faintest hint of forest floor. How solid of a Zin is this? Even clocking in at 14.9, it’s never overbearing or anything approaching too hot. Wonderful balance and acidity, I can’t stop smelling it though, it’s glorious. Cranberry and boysenberry prevalent on the palette but there’s also with the right amount of spice. This is a beautiful wine and has single handedly restored my faith in Zinfandel. Mike and Kara Dunn make the single best Petite Sirah you will probably ever drink and they’re expanding. Get on board. — 4 years ago

Dani Ruiz Sanchez

9.2

Espectacular vino.. rojo brillante. A fruta roja. Llena la boca. Retro gusto muy agradable. Recomendable. — 5 years ago

Daniel M

9.0

Cherry, blackberry, plum, licorice, garrigue. Very nice nose. The palate is well made and shows some nice spice (black pepper), blackberry and cherry, a good width and some matter on the side, a vivid mouthfeel with a grip, some light tannins that caress before a long finish with black fruits and licorice in retro. Quite good indeed! We had it along a great moussaka made by Mrs M. and it was great. — 2 years ago

Mario Vaillancourt

9.2

Beautiful and elegantly racy nose of violets and red fruits. The palate is equally elegant and refined with slightly tart red fruit and approchable tannins on a long finish that leaves you mouth watering for more, great balance.

Nez aromatique et élégant qui pinote avec un côté floral de violettes et de fruits rouges surtout. Une bouche tout en aussi en finesse et élégance avec un fruit rouge acidulé et des tannins veloutés sur une finale longue et savoureuse avec ces fruits rouges acidulés un peu en retro. — 4 years ago

Tom Casagrande

9.2

Watchin’ the Celts and drinking a decidedly old school Zin. Only 13.2%, the grapes originate from rocky mountain terroir. Classic Zin nose of brambly, inky blackberry, and cracked rock minerality. In the mouth is where it diverges from most current-day fruit bomb Zins. It’s relatively lean, with noticeable dynamic structure and great acids. The fruit is there, but it doesn’t smother other aspects of the wine. Retro in the best way. This would absolutely strut with tagliatelle in bolognese or papardelle with duck sauce. — 4 years ago