Shay A

9.3

Love what Epoch is doing at the estate, and have always been a fan of the wines. This 2013 is 82 Syrah/18 Mourvèdre, all from Paderewski vineyard. Followed over two days.

From start to finish, everything about this is Paso. Any time a wine can speak to place, that’s a checkmark for me. As most high quality Paso wines do, this has a weightless yet jam-packed fruit profile. Decidedly dark, but with 11yrs, it’s fading from black fruits to a kiss of red fruits. Mixed berry jam initially on the nose before it shows a spiced profile of cherry jerky, espresso, red and black currant and a sweet dark fig at the finish. Day 1 showed the spice upfront whereas day 2 showed the softened fig profile. Both enjoyable, just different. Enjoy over the next few years before this sheds its classical fruit. — 25 days ago

Marc Fagelman

8.9

Speak easy, drink easy! What a great BBQ wine — a year ago

Lauren Golanty

9.0

Delightful! Full bodied, no green pepper to speak of, earthy and layered. Some pepper and Cassis notes. Very tasty. — 3 years ago

Will Stanley

9.1

Really good nose, very inviting and so unmistakably left-bank. Aromas of blackberry, plum, cedar, pencil shavings, earthy quality, tiny hint of vanilla - all round an excellent, well balanced nose.

Palate a little less impressive, with quite a noticeable ‘hole’ in its middle, and some green pepper and tomato vine flavours. That fruit just disappears! Mostly sour cherry, cranberry, and quite a stalky palate with ample acidity, gentle tannins but not great depth to the fruit. It’s still enjoyable, though, and at this price £18 represents v good value.

I feel like this wine is an illustration of how it can hurt to be analytical about wine - dissecting a wine’s qualities and its flaws - as this is really a perfectly good Bordeaux in many aspects and does speak to its terroir. A little more body to the palate and this could’ve been a great wine. — 3 years ago

Spencer Fox

9.4

where to even begin. feels silly to claim any producer as a "favorite" but how could i not? these wines speak to me on a deep deep level. i prefer the previous vintage, much more precise, touch more elegance, but the '22, a bit more broad but wildly expressive, took me to the same heights that every other enderle pinot has taken me. — 3 months ago

with Austin

Kurt Schuster

9.2

Smooth like Coltrane. No tannins to speak of, wonderfully round and inviting with smooth and wonderful perfectly ripe fruit shot through with vegetable tanned leather and smoked baking spices. It’s interesting because this wine exists outside of the ideas of cooked pies and food and everything in between, it exists a wine. We had it with perfectly cut steaks, asparagus, and sweet potatoes. It complemented it well but at the same time it could stand on its own. This wine slaps you back if you try to push it down. — 2 years ago

Ron R

9.4

Wifey is out of commission, so to speak, so I had to hunt and provide. Locked in on jerk chicken with roasted veggies.
She wanted something light in the glass (relative to cab), so I opted for Aston. Nose presents cinnamon. Mid palate is gnarly, rustic and textured. Loads of barrel toast and a hint of tart cherries, with prominent acidity. Finish keeps going… we may have under clubbed our rating. — 3 years ago

Kurt Schuster

9.0

Waxy and chewy, crisp, floral, and mineral notes with delicate flavors. Not much of a nose to speak of.  — a year ago

Aravind A

9.1

Pop and pour. Bottle sputtered open. A bit tired, but not lacking in interest. On the nose: faded, but apricot preserves, lemon, loads of honey. On the palate: solid acidity, little mousse to speak of, but lime, vanilla, honey, almond, apricot preserves. Would probably have been better 10 years ago, but fascinating nonetheles. — a year ago

Jan de Weerd

9.7

The Stones Speak. Did they ever! Full bodied, dense concentrates of decaying fall leaves after a fresh rain shower drenched in minerals, fine polished fully integrated tannins almost leaving a sweet edge. All secondary and tertiary notes. No distinct fruit to be recognized. It was like drinking extracts squeezed from the river rock on which they grow the Syrah. A flavor explosion as soon as it hits your mouth. — 2 years ago

with Tammy