Lucas oelkers

9.7

Vanilla dark chocolate, medium to full bodied, low acidity, smooth — 5 months ago

Veronica S

9.2

Wonderful. Ripe blackberries, plums; bark, lots of tannins, still quite a bit of acidity; mouth puckering, delicious. Wouldn’t call it smooth because it’s got more years to go to get even smoother. — 3 years ago

Ed Chin

9.4

Ok I’m a sucker for a slight herbaceous green pryazine whatever you want to call it element. I think it adds some character and makes it more interesting  — 5 years ago

Paco Suro

9.1

Consistently yummy. I would call this a balanced wine vs hot years which tend to be jammy and over the top. — 6 years ago

Jay Kline

9.5

And they call this their “second” wine. After McHenry in Santa Cruz, Seavey was an absolute show stopper for me on our recent trip to wine country. We had the opportunity to try five different wines with three bonus pours from recent and library wines and I tell you: All 👏🏼 eight 👏🏼 were 👏🏼 bangers 👏🏼. From their Chardonnay (which was sprung on us the moment we arrived, was acid driven and had the most delightful spine of minerals that I could have sworn it was GC Chablis), to their Rosé (which is a Cabernet Sauvignon/Merlot blend and bends what’s possible with the genre) to their Founder’s Reserve (which didn’t present much in the value dept. but was a killer wine nevertheless). Anyway, this 2005 Caravina is positively singing right now. Opulent amounts of plums, cassis, brambles, and sweet tobacco with secondary characteristics juuuuust starting to make their appearance: leather, truffle, and forest floor. Moderate acid. Firm tannins still! What a beauty...in a sort of masculine way. America! — 7 years ago

Shay A

9.4

I just love this style that this house is known for. A battle between chalk, limestone and stone fruits with toast, nougat and marzipan. I call this an oxidative style champagne. Very creamy and rich mousse. Honestly, I think this is best enjoyed in the near future. Extremely good now...makes me wonder, for half the price, I think NV Charles Heidsieck is pretty close 🤔 — 7 years ago

with Dan and Weston

Shay A

9.2

Monthly WTF wine group. Special event this month as Ben provided all ‘80s Napa cabs. A few of us chipped in and provided some whites/bubbly.

Tough call between this and the ‘87. Very similar. ‘87 showed more toasted graham cracker. This still showed an impressive amount of red and black fruit that ended up very Bordeaux like (earthy flavors and dusty tannins). — 8 years ago

with Andrew, Will and 4 others

Dave

9.4

The mocha is strong with this one. So is the mint. Let's call it a York Peppermint Patty.
Listening to Tripping Daisy. Was never a fan, but they killed it last night and I got to chat up the singer. Their music would be better with Gamay. — a year ago

"Odedi"

9.2

Dark ruby in color with a wide reddish rim. This 7 year old is showing a great nose now.

Dry on the palate with medium plus acidity.

Showing red and black fruits with wood, earth, herbs, spices, wild flowers, chocolates, leather, tobacco leaf, dark coffee and black pepper.

This is a delicious, yet very young, Sangiovese from Chianti. Nicely balanced, powerful and tangy.

This 2016 vintage holds great promise for aging gracefully over the next two decades. However, at present, it has yet to fully reach its full potential. Would be nice to revisit it in 5 years.

Would have been nice to have it decanted for a few hours, but it wasn't my call. I had it blind, so it is what it is.

I paired it with a Charcuterie board of meats and cheeses.

100% Sangiovese grapes.

14% alcohol by volume.

92 points.

$350. — 3 years ago

Loren Loftesnes

9.2

Birthdays call for bubbles and this is a nice one! — 7 years ago

with Rosita

Erika Truong

9.5

Smooth and very light. I would call it a light bodied cab. Could use more years but very drinkable. Good with fish. 2017 — 7 years ago

with Duc and Kristen

Patrick Derdeyn

9.0

Everything about this says rose and Pax said its ok to call it one. From a technical standpoint its a Trousseau Gris which has undergone carbonic maceration. This grape traditionally makes white wine, but this produced a pink wine which packs a ton more red fruit character than your typical rose. Super interesting wine, but not for those who are caught off guard and expecting a typical rose. — 7 years ago

Lucy Tang

10

Slightly less sour than the LI vintages — 7 years ago

Julia Geisler

9.4

The red lighting really adds to its intensity. Very dark, spicy but sooo delicious. I do think that I wouldn’t be quite as into this if I hadn’t taken the time to taste so many other dark Italian reds. And, considering wine is so often compared to women, let me take this time to call this bottle my ideal tall dark and handsome man 🙃 #sommcon — 8 years ago

Jay Kline

9.4

Presented double-blind. The wine pours a light straw color with medium viscosity and no signs of particles or gas. On the nose, the wine is developing with tart and ripe notes of apple, pear, underripe pineapple, lemon curd, nuts and minerals. I felt like there was some deft use of oak. On the palate, the wine is dry with medium+, bordering on high acid. Confirming the notes from the nose. The finish is long and chocked full of minerals. My immediate impression was Bourgogne Blanc and I was having a hard time getting away from it. So I called Chardonnay, from France, Burgundy, Chassagne-Montrachet with 3-5 years of age. Gosh dammit! Margaret River strikes again!!! Blind, I always seem to call these Chablis or some other high quality white Burg. And I adore the Leeuwin Estate Art Series Chardonnays. They always impress me. Drink now through 2036. — a year ago

Nikki Goddard, DWS

9.2

Vibrant coral hue. Bright but restrained nose of strawberry, watermelon, guava, white gummy bear, hibiscus, and red Jello. Very dry on the palate, with tart acidity and notes of crunchy unripe red fruits, lively petillance, and a long, mouth-watering finish. A super-refreshing yet serious pét- — 4 years ago

Shay A

9.4

Christmas Eve bottle. Paired wonderfully with honey glazed ham and bacon & green chili hash brown casserole!

Jan 2019 disgorgement. Before opening, this evokes tasting notes of Ulysse Collin’s rosé (a true favorite of mine). The frosted bottle, the deep color, and even the initial aromatics. From across the room, you’d likely call this red burgundy. When diving in to it, notes of licorice, cinnamon, cardamom and rhubarb come to mind. Catches you off guard. On the palate, it’s super vinous and dense, yet has so much classical meunier notes of gummy red fruits, floral notes of violets, and a unique sugar frosted cranberry note toward the finish. What sets this apart from most is the finish when paired with food...it turns almost savory and there is zero sweetness or tart notes. Any type of food seems to make this infinitely better. There is tannin and weight too, which has this drinking like a red burg when the right food pairing is taking place. Delicious, and a no brainer for buying again. — 6 years ago

Shay A

9.7

An absolutely stunning lunch from @joe leatherwood today. 1 sparkler, 2 whites, 5 reds and 1 dessert wine. All served blind.

Insert expletive here. Wow. So beautifully bright and clean. Total balance. Dark ripe black cherries, dark chocolate dipped blackberries, and baked rhubarb tart. So much red and black fruit here! Definitely some fig, cherry cordial and truffle on the palate. It’s powerful without being overbearing. Tough call, but I ended up settling on early ‘00s Bordeaux. Is this the pinnacle of merlot? — 7 years ago

with joe, Dan and 1 other

Michael Seely

9.5

Spank my ass and call me Sally, I love me this wine!!!! Simply a perfect zinfandel. Decanted for an hour, spices galore! — 7 years ago

with Jeff and Joe

Michael Seely

9.4

Wine of the evening. Spank my ass and call me Sally! — 8 years ago

with Joe