Delicious first drink of the weekend at Butcher’s Cut! — 7 days ago
Brought home from Paris back in December. Quite stinky and reductive upon opening - let this bottle breath for a while. I decanted and threw it in the fridge for an hour or so and it came out singing. Chenin-like in its ripping acidity and wooly apple/pear thing, the palate is more elegant than the nose. It was a great paring for a heavily seasoned lean wild salmon fillet. — 7 months ago
This N/V Blanc is truly one of our favorites. On its own a 94 but, with an intermittent splash of white burgundy and caramel, Granny Smith apple, near perfect!
I’ve always wanted to this paring and last night it became reality. 🤩 😳 🍏 — 13 days ago
Great paring with Fred’s steak. Cork was busted but wine 100% intact. — 5 months ago
This an excellent Merlot. Mellow fruit notes with a hint of dark chocolate. Looking forward to paring this with a nice wood fire pizza. — 7 months ago
This is fantastic for the price. There are certain sites in Santa Barbara that produce great Bordeaux style wines with California love. Dark fruits but tons of crushed herbs, spice, and tannin. Could probably age another few years. — 3 months ago
An extremely well balanced Pinot Noir with nice fruit on the palate. The wine was a perfect paring with traditional Easter dinner. — 7 months ago