Norman Gennaro

9.3

Wow. This is power in a glass but not overwhelming. I can’t say I taste the Tequila finish but that’s ok. Son brought back from Ireland. I say he did well. — a month ago

William Lee, Jr.

9.4

Paired w/German apple strudel, caramel sauce, whipped cream, fresh fruit, powdered sugar — 2 years ago

Paul Jeszenszky

9.1

A really pretty, well balanced Zin. Nice nose, great plate of blue and black fruits, minerals and good acidity. smooth medium+ finish. Could see further development but no reason to not drink now. — 10 years ago

Doug Powers

9.1

Dark, moderately rich, brambly blackberry fruit mostly, very fresh and lively on palate, avoids the jammy, overripe notes that mar some Zins, seems quite youthful and capable of further development, my first Zin from Morgan T-P, very impressed!! (Drank MANY of his father’s Zins, dating back to the 1976 Vogelsong, his first!!) — a year ago

with Jim

Matt Perlman

9.2

A co-fermented blend of all kinds of Catalan grapes, red and white. Fruity and floral nose but then surprises with serious body and complexity. Peach and melon, red berries, bitter orange pith, sea salt. Begs for additional development time in bottle. — 7 years ago

Scott@Mister A’s-San Diego

9.4

2019 vintage. Haven’t seen many Sanford & Benedict offerings in the last few years and then this pops up. S&B used to be the go-to Santa Ynez area vineyard but likely gets overlooked now with all the vineyard development in the last 25 years in the region. Light-medium body and old-school, Oregonian Pinot color but zippy and kicking. 4.20.23. — 2 years ago

Dr. Owen Bargreen

9.6

The 2016 ‘The Funk Estate’ is a stunning new wine by superstar winemaker Richard Funk of Saviah Cellars. Chosen to co-ferment 4% Viognier with Syrah, this immediately entices with bright citrus blossom aromatics that combine with the deep dark fruits, green olive, bacon fat and horse manure aromatics that all shine brightly in unison. Soft, round and generous, there is a seamless quality to this wine that is apparent. Black tea, clove, cigar ash, Umami, red cherry puree and suggestions of wild blackberry cordial all marvelously combine in this utterly thrilling palate. I really enjoy this sensational Syrah at this stage in its development, and my feeling is there is no reason to cellar it for more than another seven years. Drink 2019-2026- 96 — 5 years ago