Tom Casagrande

9.3

Fantastic wine. Nose has a lot going on. Ripe pear, cold butter, lanolin, wet stones with algae clinging from them plucked from a (non polluted) river. Rich and large-framed in the mouth. A nice bitter note builds, along with a nice bit of acidity, in the very long finish. I popped it with pasta carbonara, and it was magical. — a day ago

Bill Bender

9.4

From whole cluster fruit this does an exceptional job of providing verve and punch while maintaining balance. Delicious. — 2 months ago

Gavin Baum

9.2

Seriously *ahem* sumptuous stuff. If I was in a typically uncharitable mood and not already a bottle deep after a lovely Valentine's Day dinner I might say this was a tad overripe. But as it is I mean how can you not love it? Blackberry coulis, iron filings, clove, and bacon fat lend this an open, lascivious aromatic character that's hard to resist. On the palate the wine is gorgeously ripe and velveteen, with meaty, savory black fruit that's still fresh and light on its feet courtesy of juicy acids and just a glimpse of granitic minerality. On the cusp of being overdone but who cares. It's scrumptious. — a day ago

Kristin the Wine Girl

9.0

Clean, more complex bigger brother of Pinot Grigio. Slight fruit quality of fleshy stone fruit. Delightfully refreshing and elegant. Tasted with winemaker Wes Hagen in the photo. — 6 hours ago

Kristin the Wine Girl

9.0

Buttered warm baked crusty apple dessert on the nose. Lightly oaked, allows the crispness of the grape to sparkle through the warmth. — 5 days ago

Gavin Baum

9.6

Absolutely friggin sublime. Tyler Chardonnays are often a little edgy and tightly coiled, with serious acid structure that can be kinda imposing, especially in youth. They bristle with energy and cut and are wont to leave even seasoned acid heads reaching for the Pepto at the end of the night. And I love that about them. Truly I do. But this wine has ascended to a higher astral plane. It has shed some of that puerile nervosite and in its place achieved total harmony. The nose is reserved at first, giving up notes of citrus zest, salt air, and pastry cream with a little coaxing. The palate is exquisitely balanced, with riper flavors of lemon meringue and subtle toast that positively coat the palate. It's not until the finish that the acid, minerality, and sheer phenolic weight of the wine finally intercede, and man do they stick with you. An absolute master class in American Chardonnay, with a long life still ahead of it. — a day ago

Neil Valenzuela

9.4

Pale purple color. Aromas of underripe strawberries, white pepper and sandalwood. Simply amazing! Mellow red fruit flavors compliment the soft white pepper on the palate. — 6 days ago

Sipping Fine Wine

9.0

Jaffurs Wine Cellars was founded by Craig Jaffurs, known for his Rhone blends, and released his first commercial wine in 1994. Craig turned the business over to Dan and Janelle Green in 2016. About 40% of the wine was aged for 6 months in neutral oak and the rest in stainless steel, which keeps the wine fresh. Aromas of tropical fruits and elegant floral notes. On the palate layered flavors of peach, apricot and honey with refreshing acid balance. Nice mouthfeel, medium length, ending with refreshing fruit. Very nice! Tasting Sample! — 15 days ago

Bill Bender

9.2

A nod to Burgundy but ripe and exuberant like you would expect from the Central coast. — 11 days ago

Bryan Kesting

9.4

Really enjoying this wine. Cherries, clove and a nice mineral driven pallet. — 5 days ago