Alexis clifton

9.3

Smooth and good aftertaste. 6.5 on sweetness. — 3 months ago

Todd Stone

9.0

Dark garnet-purple with a nose of black fruit, light earth and a touch of oak. In the mouth black plum, blackberry and mild acidity with clear tannins (but not too heavy). On the dry side- really nice and clearly a bigger Burgundy than the average. On April 30th at 490 West End Ave. — a year ago

Jo Anne B

9.1

Love all Prisoner Wine co wines. First time having this one. More on the citrus side than The Snitch. Love them both♥️ — 5 years ago

Kathleen M. Silva

9.0

Grapefruit, pomegranate — 5 years ago

Sue Cooper

9.0

On the sweet side but a very easy drinking Pinot noir. — 3 months ago

emily griffin

9.6

Delicious! On the sweet side — 3 years ago

Severn Goodwin

9.4

Nose has ripe blackberry, smashed blueberry, dark chocolate, black currant jam, old tanned leather and moist soil.

Palate has warmed plum, over-ripe blackberry, black-red currant jam with medium tannins and a long finish. Amazing wine, needs another 10+ years of relaxing still. Rustic, but complex.

Never would we have guessed the age of this wine even remotely accurate! Nose and palate of Cabernet with maybe 12-15 years of age, not 25! Damn you exquisite Portuguese wines, why must you be able to hold on so long!? Fresh yet complicated, like a high school sophomore.

Paired with a great sirloin from a local farmer in Columbia Co. NY (Kinderhook Farm). Well salted and rested before hitting a hot grill for a great sear, then over to the cool side, 15m total and done to a sexy, medium-rare.

Cork pulled, 5h rest, then +2h decant. Needs 4-5h in the decanter for subsequent bottles.

Future bottles should be 2025+, minimum — 4 years ago

Neal Ferry

8.9

This bottle has been open in cooler for 48 hours… tastes better 48 hours ago — 8 months ago

Gabby

9.0

Cab sauv at Kenlee’s house with jens and Palm. Ate with Lagnaa. Spicy bold mid tannins mid acidity on the dry side; plum/prune/oak/chocolate — 4 years ago

Joe Davant

9.4

I’ve been holding off on drinking any of the 2012 vintage from Hirsch because the folks at the winery said this vintage that needed time in the bottle. @Bill Bender’s notes about the 2012 Hirsch Reserve encouraged me to open a bottle, and I’m glad I did. The wine was deep and broad with more earth, forest floor, mushroom, and loamy notes than I have come to expect from Hirsch wines. The structure has settled down and the more beguiling feminine aspects of the West Ridge are now showing themselves. This was fanatic with crispy roast duck at Gideon Ridge. On a side note, I’ll give a plug to that restaurant. IMHO, it’s the best restaurant in the high country, with great food, service and views. Just plan ahead because reservations are often 6-8 weeks out during the summer season. — 5 years ago