Barrel proof. It’s hot. Yum. — a month ago
Reminded me more of a Willamette Pinot than a traditional Russian River Valley. More earth tones then berry, lighter color but still a high alcohol level. Definitely having again. — 2 months ago
Wine is dark red. On nose i had blackcurrants, sour cherry, pepper, cheedar. On palate, its dominated with round tannin and alcohol despite its 13.5%. Mid palate i got the fresh and young berries, ended with low acidity. The wine is half merlot, 43% carb sav, and the rest are carb franc and petit verdot. Enjoy now! Cheers!! — 12 days ago
A blend of all estate vineyards.
Most malo of all tasted.
Vanilla, lemon meringue, clove and a wee allspice on the closing notes.
Represents a very well crafted, expertly crafted wine but it has a bit of a generic character of 'Cool climate California Chardonnay'.
The ticket price of $95 retail is an expensive admission for this show. — a month ago
A delightful white wine! Fresh and lively. We enjoyed it on Christmas Eve with Seared scallops & garlic-herb risotto. — 3 months ago
in line with the other reviews. An exceptional wine maker, doing everything from planting to pruning to winemaking. Very small production. Opened the bottle about an hour before consuming every last drop. Quite delicious. An exceptional example of Oregon Pinot Noir.  — a month ago
The 2009 is amazing.
No decanting, just opened up an hour or so before dinner.
Stunning Bordeaux. Fabulous fruit and character. If we have another bottle of this vintage, we'll try to push it back a few more years.
Trump ought to be shot as a traitor. People who vote for Trump in 2024 ought to be slapped, hard.
Sorry, that's me speaking, not the wine. 🙂 — a month ago
Peter van den Besselaar
Vintage 2006 | popped and poured with risotto funghi and truffle | half transparant | cassis cedar eucalyptus leather, still much fruit after 18 years in smell | lush mouthfeel — 4 days ago