Sally Neal

9.1

Delightful Chianti. Bold and big, dark red color, juicy cherries slightly fruit forward. Really like it. Fortunately I bought 3 bottles. Will buy again. Thanks to my friends at crush in NYC for recommending it to me. — 3 years ago

Sally Neal

9.0

Tight, tart and yummy. Really enjoyed it. Will buy again. Thank you joe at Crush. My favorite wine store - for the recommendation! — 3 years ago

Dana Prescott

9.2

My favourite Okanagan Rose. Dry wine with a creamy feel. — 5 years ago

Kelli

8.9

Tall grass. Nice spice but smooth. Not too sweet. Medium body. Easy to drink. Would buy again. — 7 years ago

Ezra

9.0

Light and fun. Local too — 8 years ago

Michael Piaker

9.1

30 November 2017. Bubbles On The Battery, Pier A Harbor House, New York, NY. — 9 years ago

Michael Piaker

9.2

30 November 2016. Bubbles On The Battery, Pier A Harbor House, New York, NY. — 10 years ago

Scott@Mister A’s-San Diego

9.5

2005 vintage. Decanted and open for 3.5 hours before tasting. Intense and spicy richness in the frontal palate/gums. Harmonious the rest of the journey. Very very close to opening the door to the hall of mirrors and entering the "zone" of optimal drinking. Still pretty youthful and no rush to crush. At least two decades of gorgeous enjoyment ahead. Even the greatest wines change themselves in the looking glass. 5.17.23. — 3 years ago

Catherine Gmoser

9.2

Full bodied, fruity — 4 years ago

with Liz

Michael Everett

9.0

Really like this — 6 years ago

K. Kasper

9.1

If there is better rosé from Sonoma County, I haven’t had it! — 7 years ago

Mary H

9.0

Pleasantly surprised how yummy this was! Quite jammy, low tannins, more like blueberries than red berries. — 8 years ago

Dani

9.0

Lightly sweet white blend with notes of stone fruit, pear, and a slight citrus-acidic undertones. Excellent summer wine. — 9 years ago

Rafael Landestoy

9.0

Went really well with the pepperoni pizza. — 10 years ago

with Ilida

Somm David T

Independent Sommelier/Wine Educator

9.1

A little different from the Rosés I drink but pleasant. Soft on the palate with micro oxygenation. Blood orange, we’ll cook rhubarb, poached strawberries, orange & tangerine citrus blend, some white citrus, extremely soft powdery chalkiness, limestone marl, baguette crust, crush rocks, light red & pink florals ( roses), nice acid, well balanced finished fruit & earth. 80% Pinot 20% Chardonnay @ Compline Tasting Bar — 3 years ago

Jamie Lauder

9.2

2011 vintage and 100 % Okanagan Cabernet Franc.
Deep ruby red; impressive colour after 12 years.
Dried sweet raspberries, tobacco, sage .
and celery root on the nose.
Older dark fruit, tea, leather and garrigue. Tannins are smooth and acidity is still present and working well.
Owen Knowlton won Sommelier of the year in 2011 in British Columbia and was awarded the opportunity to make a wine with Okanagan Crush Pad…his choosing. 3 barrels…or 75 cases were made. Owen is a good friend and gifted me one of his last remaining bottles. — 3 years ago

Jeff Murray

9.0

Excellent blend of Grenache, Mourvèdre and Tempranillo instead of Syrah. Works very well. I saw this described as “dusty fruits” which I take to mean earthy, and just slightly subdued. Relatively smooth and opens up nicely with air time. Will keep the other bottles for a while to see how the evolve. Another good effort from ONX wines out of Pasa Robles. Cheers — 6 years ago

Delectable Wine

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9.7

The 1990 Cristal is remarkable. Polished, nuanced and light on its feet, the 1990 is all class. Citrus, orchard fruit and floral notes are wonderfully lifted throughout. A slight reductive note adds character on the finely knit finish. I can’t think of a better way to start this tasting. Simply put, the 1990 is a total rock star. Moreover, it is much more delicate than most wines from this ripe vintage. Amazingly, the 1990 tastes like it is still not ready! “Nineteen ninety was my second vintage here,” says Chef de Caves Jean-Baptiste Lécaillon. “It was ideal. The fruit was just perfect. We blocked the malolactic fermentation completely and only fermented 6-7% of our lots in oak, as opposed to the more typical 20%, in order to preserve as much freshness as possible. The wine was made by my predecessor, Michel Pansu, but I was learning. This was the first year I started working with oxygen by reducing sulfites in vinification to pre-oxidize the Chardonnay musts, as I do know, which allows me to get rid of all the unstable, oxidative compounds. With Pinot, on the other hand, you need a little bit of sulfur at crush or you lose the brilliant fruit. (Antonio Galloni, Vinous, December 2018) — 8 years ago

Dave

9.0

Definitely buy again — 9 years ago

Pia Rix

9.6

Very smooth. Not too sweet, at all, with hints of vanilla bean and a subtle spice. Would love to keep on hand! — 10 years ago