Kevin Dale

9.2

Raspberry and cranberry aromas hit the nose first, with bright strawberry and stem spice rounding out the juicy palate.

Cabernet Pfeffer is grown in very very few places in the world. In France it’s known as Mourtaou/Mancin, an old variety from Bordeaux, which was brought to California by a botanist in the 19th century before it was wiped out by phylloxera in its native vineyards. There are less than 15 known acres of it in the world.

All the historic acreage in California was planted at around the same time, in the 1920’s. There have been some new plantings going in, including this one at High Camp in Paso Robles. — 5 months ago

Connor Smith

9.2

With the Wine Blight laying waste to her vineyards, France went from 8:1 exporter in 1870 to 6:1 importer in 1887. Legions of wine farmers faced total financial ruin. With no cure - or even a proper diagnosis - in sight, many saw no option but to flee to lands not yet affected.

The influx of institutional knowledge that flooded into former backwater wine regions like Rioja catapulted them into relevance, and soon matured into a world-class standard. The farmers had found respite, but couldn't run forever. By the time Phylloxera crossed the Pyrenees, however, there would be new ways to fight back.

French botanist Jules-Emile Planchon had a theory. If the blight was caused by a microscopic American insect as he suspected, perhaps grafted European varieties on American rootstock would be resistant. This would be confirmed by Missouri entomologist Charles Riley, and with millions of rootstocks supplied by Texas horticulturalist T.V. Munson, the Wine Blight was soon in remission.

(This is adapted from notes for Le Dû’s Wines ‘History of Wine 1453AD-Present’ seminar, where this wine was poured) — 5 years ago

Dave G

9.4

…first night in the new house. — 2 years ago

Steven Heydemann

9.0

Terrific cider from North Carolina. Summer quaffer #3. — 4 years ago

Anna Lake

9.1

Vancouver botanist restaurant. — 6 years ago

Jamie B

9.0

Light yet strong character. Botanist — 7 years ago

Kalamota

9.5

The most herbaceous gin out there. Makes the Botanist taste two dimensional. If you like that equation then look no further.... — 4 years ago

A. R.

9.2

Super interesting, very clean and bright gin. — 5 years ago

Danny Martinez

9.1

Solid non-oaked though high minerality Chardonnay. This was the perfect start to a great dinner at Botanist; so great we ordered a second bottle. The perfect kick-off to Jessica's 40th — 6 years ago

Steve Gilles

9.1

At the botanist! — 12 years ago