Joe Gillies

9.5

Wow! Drinking beautifully and significant fruit forward notes in a good and balanced way. Drank for 15 yr anniversary and unfortunately is my last bottle of this vintage 😪 — 23 days ago

David Quintero

8.9

Great flavor, buttery, oak and needs some more years. — 5 years ago

Marissa

8.9

Bold black currant with a spicy oak finish. Always a good choice to have around for company. — 6 years ago

Dean Butler

9.4

Had at New Sheridan in Telluride.Delicious. — 7 years ago

romo

9.1

Surprised me in a me-too sort of way. Rate-able. — 4 months ago

Tara Rudo

9.3

Total wine. Delicious! — 2 years ago

Stephen Redenbaugh

9.2

Beautiful full dark garnet color. Ripe blackberry, Asian spice, and burnished leather notes on the nose. Medium weight, resolved rounded tannins, and nice acid/ fruit balance. Drinking well tonight with quarantine steak and bakers. Over the years I’ve had maybe five different examples of their base Yakima Valley cab franc... all of them performing better than expected. Good things come from Yakima WA. — 6 years ago

Mark S.

9.0

Quite good from Powers Reserve Sheridan Vineyard Yamaki Valley Cabernet Sauvignon 18 @, Dmar, 250413,90
Gentle aroma including vanilla, black fruits. Concentration. Earthy, Smoky, spicy with clove and nutmeg. Good match with J cooked eel!! Powers Reserve Sheridan Vineyard Yakima Valley Cabernet Sauvignon 18 @4851, Dmar, 250420-250719 — 8 months ago

Joe Gillies

9.3

Young but drinking very well. Dark fruit aromas with more on the palate along with mocha, and earthy flavors. Delicious! — 5 years ago

Mark Flesher

9.2

For once in my life I completely agree with an average 92.4 rating according to CT at this particular moment. This wine was ready to go from the first seconds, but only continued to get better as it sat out. Stone-ground peach and ripe pear grittiness. Walnuts. A touch of sweetness. Excellent salinity and minerality up front and became much more substantial towards the finish. The versatility here seems to be quite profound, as this would go very well all by itself, or would pair with the full spectrum of food. Heck, I would even say this Sheridan a is substantial enough to cut through a ribeye. The only thing I would consider doing different would be to actually decant it! No signs of decline. — 6 years ago

with Bradley and Jason