San Pedro

Emilio Lustau

San Emilio PX Solera Reserva Sherry Pedro Ximénez 1896

NV | I am not thát fond about PX but this Lustau blew me away. Luscious smell, multi layered with dates and currants, very vibrant and elegant. It might be that the combination with an Italian chocolate cake, raspberries and berries contributed to my high appreciation. Happiness ☺️. Fantastic effort, very balanced — 9 days ago

Peter, Daniel P. and 20 others liked this

Bodegas Barbadillo

Sherry Pedro Ximénez

My favourite Pedro Ximenez so far. — 4 days ago

Bonny Doon Vineyard

Cunning Carignane Mourvedre 2015

Having this with a tomato/meat sauce on pasta and it’s as perfect an accompaniment as any Chianti Classico or Vino Nobile. Loads of dark crunchy cherry fruit, a balsamic savory note and loads of minerality. Intense but in a measured way, everything in balance. So good. — 9 days ago

Josh, Hermes and 13 others liked this
MaJ CappS

MaJ CappS Influencer Badge

Love me some Bonny Doon. Randall Graham is hilarious, and amazing.

San Pedro

Gato Negro Cabernet Sauvignon 2019

Aroma bom e cor intensa. O aroma é de frutas vermelhas e notas de madeira, toque bem leve de álcool. Não é um vinho encorpado, mas muito agradável, com sabor bem equilibrado, embora se sinta o álcool. — 10 days ago

Bodega Antigua Casa De Guardia

Pajarete Málaga Pedro Ximénez Muscat of Alexandria

Pajarete or Paxarete is a traditional sweet wine from southern Andalusia. Historically, such wines came from the Pago de Pajarete, an ancient vineyard site in the Sierra de Cádiz, coveted for its wines since at least the 16th Century. Located about 38 miles north east of Jerez, Pajarete’s vineyards were devastated by phylloxera at the end of the 19th Century and never replanted. But growers in the neighboring province of Málaga continued using Pajarete’s name to describe wines made in this style. This Pajarete is a blend of Muscat of Alexandria and Pedro Ximénez, sourced from vineyards in the Axarquía and Montes de Málaga subregion on slate soils. The Muscat comes from Axarquía, closer to the coast, while the Pedro Ximénez from Montes de Málaga, further inland. They are vinified separately and blended together after fortification. After blending, they are oxidatively aged in old American oak botas for an average of 5 years using the solera system. Expressive nose. Candied fruit, caramel, wood. Smooth, balanced. — 7 days ago

Mike liked this

Dashe Cellars

Les Enfants Terribles Evangelho Vineyard Old Vines Carignane 2016

Thinks drinks like a light, racier version of Evangelho Zin. It’s effortless but with striking depth and clarity.. Vines planted in the 1890s. Killer. — 3 days ago

Ericsson, Rhonely and 9 others liked this
Rhonely Boy

Rhonely Boy

Dashe has a nice portfolio
Josh Morgenthau

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@Adam Beasley @Rhonely Boy Agreed. One of my favorite value producers, anywhere.

Rhys Vineyards

Family Farm Vineyard Pinot Noir 2016

Pop and pour, but notes from 1.5 hrs open. This might bey favorite incarnation of this wine so far. Also apparently the vintage with the least whole cluster (15%). On the nose: lovely perfumed nose with sweet red raspberry, wild strawberry, loads of spice, soft herbal.notes. On the palate: excellent acidity and density: soft grapeseed notes, dark black raspberry, and soft, finely grained tannin on the finish. — 6 days ago

Andrew, Daniel P. and 10 others liked this

Mindego Ridge

Santa Cruz Mountains Pinot Noir 2018

Intense saline blue fruits with excellent structure and balance. Still primary, but showing its potential with more air. Excellent flavors and lengthy finish. Bravo. — 2 days ago

Sean, Paul and 1 other liked this

Ridge Vineyards

Estate Chardonnay 2013

Medium gold color. Massive honey on the nose and throughout the palate. Refined with medium plus depth. A little one dimensional and probably slightly past prime drinking age, but I really enjoyed it. — 8 days ago

Brooke Weaver Jakubowski
with Brooke
Jan, Shay and 6 others liked this

Turley

Duarte Vineyard Zinfandel 2019

Bold and powerful Zin with a great palate of dark and red fruits, oaky tobacco, and lingering finish. Curious to see what some light aging might add — 5 days ago

Ira, Rolf and 10 others liked this