Shay A

9.3

A nice bridge between ripe/rich white burgundy and ripe/rich Cali chard. I’ve had a few of these and really enjoyed them. These are made in a more high acidity style so they benefit from a few years of sleep...in fact, this one seemed to just be coming around. Not sharp, but zippy lemon zest over honeyed brioche and sea breeze. It’s at its most flavor packed in the middle before turning tart and mineral driven (chamomile too) at the finish. I’d imagine ‘12s and ‘13s are in the zone now. — 9 days ago

with joe, Dan and 1 other

Zimran Ahmed

9.1

Juicy, forest floor. — 15 hours ago

John Osgood

9.0

Good Cali blend — a month ago

Manny Abascal

9.2

Oyster shell, river rock, white flower aromas and lemon, mineral, nice acidity and balance, Chablis like crispness. I have had quite a recent run with Central Coast Cali chardonnays (Alesia, Liquid Farms, Arnot-Roberts, Tyler) that are delicious and incredibly well priced. — 15 days ago

Graham Dresden

9.2

Drinking great now - out of 375 — 7 days ago

Pinotman /// Andreas

9.0

12.6%. Good - to me a drink now wine. I have a hard time to nail down the fruit. Raspberry mostly. Plenty of acid. Almost lime like characteristics. Very well made but $$$. — a month ago

Brendan Baker

9.1

Red apple skins, wild strawberry, spice. Med - body, med + acidity. Bit sharp upon opening but much improved with air (and with food) — 10 days ago

Conrad Green

9.1

Lovely gnarly rounded and balanced fruit. A touch of tang and a cool-blooded finish. Very good. — 22 days ago

with Rick

Graham Dresden

9.1

Lemon curd, vanilla - tasty. On PNP. — a month ago

Brendan Baker

9.1

Pepper, olive, medium bodied, med + acid 👌 — a month ago