Frank Artale

9.4

Purchased at release and like most WA Syrahs needs time to achieve its potential. This wine is now soft and fully integrated with black and red cherry graphite tar menthol spice cedar smoked meat all in balance with just enoigh acid to keep it bright. Color is still deep ruby with no rim variation. I've had every vintage ever made of the Wild Eyed and remain loyal. — 3 months ago

Joe Rizzi

9.7

A little bit of age on this classic wa wine. Love what it’s showing today. — 5 years ago

Sean Ryan

8.9

Very fruitful and hearty. Not too much on the back end but a fantastic drink — 5 years ago

Shay A

9.4

A wonderful tasting put on by Classic Wine Storage featuring Long Shadows Winery. If you aren’t familiar with these wines, they are phenomenal WA state wines that are made by the likes of Randy Dunn, Phillipe Melka, Michel Rolland, John DuVall, and more.

This wine is made by Michel Rolland. Large and in charge merlot. Mocha, sweet pipe tobacco, and a lot of ripe blackberry. Nutmeg and cinnamon. Cab lovers merlot. — 6 years ago

romo

9.2

Hello, Cote Rotie. 8% co-ferment. Def not Norhone, but as good as it gets for WA. — 9 months ago

Paul K

9.3

Gorgeous WA cab. I wish I had more! — 4 years ago

Severn Goodwin

9.4

Left Bank Bordeaux, likely blinded this is what is I'd tell you, yet a stunning bottle of beautifully aged WA Cabernet sits in front of me. We almost opened a Saint-Émilion (Right Bank) tonight, and so glad we opted for this particular bottle.

Nose has very tarry cherry, fresh violets, canned black olive, licorice, pencil lead (light), crushed blackberry and a touch of heat from the alcohol (14.6%).

Palate has ripe black currant, coffee, ripe blackberry, beautiful silky dark chocolate, light cedar box and fully resolved tannins. Drink now (2019) or hold for 2-3 more years.

77% Cabernet Sauvignon, 19% Merlot, 3% Cabernet Franc, 1% Carmenere.

Paired this along side an experimental beef course. Usually with more expensive cuts we go with the tried and true preparation, but tonight we strayed. Grass fed beef ribeyes mostly cooked sous vide, then finished on the grill. We cooked to 125°F in the water bath, then hit the grill at 550°F for about 6-7 minutes. Perfection on the plate, beautifully medium-rare. The only downside is that the grill temps render the fat to moisten the beef, and do add some flavor, which wasn't fully achieved in this process. A little more grill time, next time around, won't do any harm. — 5 years ago

Jason Keefer

9.0

Nice WA Bordeaux blend, good balance between the varietals, although didn’t think it had the structure to cellar for too long. — 2 years ago

with Natasha

Matt Konopka

9.3

Great WA red blend with cab franc — 5 years ago

KG

9.3

Delicious! Had it as part of a wine flight at Salish Lodge in WA. Celebrating our 2yr anniversary of the day we met. — 5 years ago

with Eric