Leo Gentile

9.5

Deep ruby and opaque with suspended sediment. Delicious rich nose of ripe jammy fruit and alcohol. Opened in December 2023 and last glass in April 2024. Fascinating blend of dark fruits caramel and vanilla. Amazing example of a vintage of the previous century. Drink now — 7 months ago

Stephen Redenbaugh

9.2

No butter-popcorn or sugared fruit-bomb here. Tart Granny Smith and slightly crunchy pear notes... touch of oak but no toasted brioche. The wine exhibits tight, acid-fruit weight and balance in the mouth. What strikes me most and keeps me interested is the serious weight and amazeball long and powerful finish. Call me crazy, but I prefer Bedrock’s whites/Rose to their vaunted reds! — 4 years ago

Al Shikoh

9.0

Moderate purple in color with aromas of blue and black fruit accompanied by charred meat, smoke, licorice, and a nice floral lift. On the palate, there is mixed berry fruit and a bit of black olive leading to a long, peppery finish. It’s medium to full bodied with fine grained tannins and 14.5% alcohol. Winemaker Charles Smith co-fermented a blend of 96% Tablas Creek clone Syrah and 4% Viognier sourced from River Rock vineyard with élevage in 30% new oak. Despite the Northern Rhône style blend, it’s very much a fruit forward, though nicely balanced, New World style wine. $50. — 7 years ago

with Drew and Kelly

Abby B

9.0

Bottled in 2019 — 9 months ago

Kristen Grimes

9.0

Floral and peach aromas, light and tart, granny smith apples. Also perfect from a can on a humid summer evening. — 3 years ago

Stephen Redenbaugh

9.1

I literally gave up on domestic Chardonnay...but I love the flavor profile—Tart, juicy Granny Smith and ripe sweet pear. No discernible oak, light crisp acid/ fruit balance and ABV under 13. What a food wine! Every time I pop an Enfield, I congratulate myself on my perspicuity and good sense. It’s not hard to drink well, just ignore the big names and hype. — 4 years ago

Jeanette Hrnyak

9.1

With Hillstone recently deciding to A). add a $15 corkage fee to their menu and B). take the Smith-Madrone Spring Mountain Cab Sauv. off their wine list (crime of the century in my opinion!), I wondered if there were any good wine finds left on their menu. I was pleased to find this one and enjoyed it thoroughly with my French Dip! Even better was the cute guy seen sitting across the bar from me! I would have gladly shared! Now, just need to curb my addiction to their creamy horseradish and all will be right in the world-well sorta.... — 7 years ago

Alex Garcia

9.2

This 2013 was a very pleasant surprise. Very smooth, little to no tannins, and a caymus like taste. Wow, very very impressed… — 3 years ago

Andrew Schirmer

9.2

Drier than expected & all the better for it. The wood shows beautifully. — 4 years ago

with Alsu

Chris Shultz

9.0

Day 1: beeswax, almost-burnt toast, Granny Smith apples, Parmesan tang and ginkgo that comes and goes on the nose. Acid on the nose. Spice on the front of the mouth, like cayenne, soft pears or red skinned soft fleshed apples, lemon juice minerals. Like a champagne without the bubbles. Not super long, but interesting.

It kind of tastes like one of those lemon cayenne cleansing drinks, but super refined.

Day 2: like a strange mix between the honeyed notes of a Chenin with the citric acidity of Chardonnay and Riesling. It calmed down a bit and became more electric, like putting it through a tube compressor.

50% Chardonnay partially fermented (carbonic) in amphora followed by co-fermentation with Scheurebe, and blended with Riesling from a solera of vintages 2013-2015 aged in used wood, unfined, unfiltered with no sulfur added. — 5 years ago