Fred Dugach

9.0

Very smooth and full bodied a hint of black berries — a month ago

Erik Longabardi

9.4

JJ Morels predecessor. — 2 years ago

Jay Ungar

10

I so enjoy this Chardonnay. The only possible flaw is that it’s too easy to drink and this is my last bottle! — 3 years ago

Dimes

9.1

Calm settle wine — 5 years ago

Ron R

9.4

This is high up on the totem pole, and it shows on all senses. The nose is complicated and dense, which then leads into a rich variety of notes such as tobacco, cedar, coffee and cherries. While it seems to have already evolved into its drinking window, powerful tannins and good acidity provide the hallmarks of a wine that will hold its own for a long time. — a year ago

with Anne-marie

Mike Branham

9.5

Great cab but not worth the expensive cost — 5 years ago

Lyn Farmer

9.0

100% Sauvignon from Totem Vineyard in Yountville plus two other vineyards in Coombsville. Barrel fermented, two to four weeks of French oak, 40% new
This is less grassy and gooseberry than a Marlborough but more assertive than many California sauvignons where the fruit gets so ripe it turns to peach and fig. This is a real Sauvignon lover’s wine with hallmarks of both New World and Old.
Pale lemon, creamy texture with crisp, well-balanced acidity. Plenty of herbal overtones without losing a fruity, mineral-driven core. Long finish - an exciting wine. — 5 years ago

Guillermo Gonzalez

8.9

Bordeaux blend from Gascony, aged 14 years in oak foudres. Cherry and raspberry, leather. Dry, with long drawn tannins. Perfect with fall veg pot pie. — 2 years ago

Brian Lenich

9.0

Pesky Pelican with Amy — 3 years ago

Peter Sultan

9.3

A summer day with friends spent near Red Hook, NY, harvesting the great bounty there. I forgot to snap a photo of bottle so had to rely on Delectable. This Huet Is generous young, given its rs I imagine. All about texture & balance, & that precision chenin blanc flavor ( as opposed to a broader profile with Chenins lower on totem pole). Enjoyed with roasted Sashito peppers, local sausage to start, then local beef burgers & rock fish cooked ‘en papillot’ w a cayenne butter sauce. Then off for a few swims in the local lake. — 4 years ago

with Owen