Doug Powers

9.1

Very fresh, lively, primarily redfruited aromas and flavors, some spicy notes as well, super nicely balanced, great acid, shows admirable restraint, should age nicely midterm (5-10 years?), very good “entry level” Zinfandel, long finish!! I’d read that the 2023 Zins, grown in a relatively cooler year, had a very long growing season, with excellent acidity, and I’d say this shows all of those characteristics. Morgan nailed this, it was great to finally meet his “adult” version, my wife and I first met him about 35 years ago at a ZAP event at Ravenswood hosted by his father Joel. — a month ago

with Jim

Ellen Clifford

9.4

Palmer turned my head in general at a recent tasting—if you can get your hands on the 1996 vintage my gosh…but for exceptional Champagne at (if not everyday) more frequently do-able prices lean in. Toasty white bread with these citrus notes that…can I be honest? It reminds me when as a teen vegetarian in St Louis I’d do late night runs to Steak and Shake where my friends got burgers but I’d order toast and butter with a lime freeze. Those toasty but piquant and refreshing notes. Expect like that on a platter with even more nuance. Obvi it doesnt taste like that precisely but its toast and citrus vibes don’t let go and cream and apple butter are backup singers. Do drink Palmer. — a year ago

Scott@Mister A’s-San Diego

9.2

2018 vintage. Spicy and fleshy with both hands on the wheel for a concentrated finish. 7 whole barrels made so an entire 170-175 cases made. Composed of 100% Clone 114. Maybe that means something to the cork dorks, maybe not. Regardless-delicious. — 2 years ago

John Bratincevic

9.0

Scratches that itch. Hard to tell whether it’s a “true champagne” or a very good cremant, but at closeout prices who cares? 90. — a month ago

Tree Kilpatrick

8.9

Aged Yolo County Tannat. With a whimsical name. Dark color with a rusty edge. Smells a bit funky. Spike of berry liquor. Hint of wood chips. Flavors are very heavy on the black currant with a hint of plummy-ness. Might be a bit past perfection. Not as much as much tannin and funk as some Tannat, but has plenty of style. Drinks a bit like a French wine. Wonder who is using these grapes now that Rockwall is out of business? — 6 months ago

David Kline

9.0

Chalky grape and balsa, blackberry, and plum nose with soft smoke and jasmine with a sweet petrol gloss. Soft mouthfeel turns bing cherry and underripe blueberries bordering green. Chewy. Big fruit tannins. A spicy pepper that always turns piquant-fruit. Young in every way, would love to see this chrysalis emerge.


#lajotavineyardco #laJotahowellmountainestate #lajota #howellmountain #merlot #napa #napavalley — 2 years ago

Bruce Dunbar

8.9

Another strong showing from Bedrock benefitting from the vintage’s low crop yields and drawing from the Ubaldi, Judge and Bedrock estate vineyards. Pale gold, huge aromatics that are grassy, lemony and maybe a bit of melon; big mouthfeel with a nice jolt of acidity, a hint of oak, and some nice citrus and saline flavors. — 2 years ago

Randy Fuller

9.4

This medium-dark wine offers a nose of black plums, blueberries and blackberries along with aromas of earth, tobacco, cedar, clove and nutmeg. I understand that the three segments - Grenache, Syrah and Mourvèdre- were vinified in both barrels and tanks, with no more than six months of aging. Given that, it is understandable that oak does not take a more prominent position.

The palate is loaded with dark fruit and savory notes, and it has a firm tannic grip with lively acidity. I had it with some sautéed meatballs and Petit Basque cheese. It paired excellently. — 6 months ago

Jay Kline

9.4

An “intermezzo” as we prepared for the reds flights. This was served blind. The 1978 shows really young for its age. Most at the table, including myself, were convinced that this was classified growth Bordeaux with maybe 20-30 years of age. However at least one of us thought it was Napa…and whoa. The color was dark and handsome though there was some sediment (to expected). The fruit was bright but I felt it was secondary to the dried leaf tobacco, earth and leather notes. There was good acid too. Tannins have integrated. Lots of wows when this was revealed while the Napa holdouts gave a smile. Bravo. This could easily live well for another 10 or so years. — a year ago

Timothy Lynch

9.3

My father (a man of very humble beginnings) suggested to me that if you need to ask how much it costs you probably can’t afford it. Thank heavens I can. Absolutely terrific commune effort. — 2 years ago