Peter Sultan

9.3

I started drinking Beaujolais several decades ago because it was cheap & farmers wine—true terroir, etc.. “Poor man’s Burgundy etc.. Lapierre Morgon was about 15-20$ then. Obviously times have changed as have prices. This all a wind up to when I find that aliveness again in Beaujolais, I perk up: here it is, in an aged, dark fruited Fleurie; the fruit is gorgeous, full, & dense; balanced acidity. From plots 60-90 yro, full on cassis & ribena. Aged Fleurie released late, & it’s wonderful. So for 32$- on sale around 26$-it’s a pretty, soulful creature. The reason why I got into Gamay. Plenty of sediment so decant. Savio Soares importer, who else? — 4 months ago

Dennis P.

9.1

Owners Dan and Deb Carey have grown New Glarus Brewery to the 25th largest in America. The flagship brew is Spotted Cow, sold only in Wisconsin . @ delactable cream ale description is incorrect!

The goal was to brew a recipe that farmers would enjoy.


They call it farm house ale, unfiltered and cloudy. Pilsner malt, caramel malt, white wheat, and saaz hops. Hard water comes from the brewerys own deep well .

5.1% abv. — 7 years ago

Severn G

9.1

Just opening and decanting now, sticking with Burgundy again tonight. As it happens we had another Jadot (Dom. Gagey) bottle in the cellar, thought the Ladoix blanc was the only one previously.

Nose of bright spring cherry, supermarket not farmers market, tinge of alcohol.
Palate is gravel-cherry, sweet, this started quite tannic but mellowed a bit in the decanter. Drinking quite nice for an everyday Pinot, not overly complicated, but enjoyable. I'd say this bottle could hold easily for 6 years past vintage.

A good pairing with burgers hot off the grill tonight. Burgers are an interesting meal at our house, cats seem to like the aroma, so if you're not watching, paws will be sneaking up on your plate from an adjacent chair. 😺😼😺😼

24hr Update: Acidity had mellowed, I enjoyed the wine a little more after 3-4 hours of air than today, but was a great pairing with grilled pork chops tonight. — 8 years ago

Kim Stanbro

8.9

First white Italian in a while. Crisp, herbal, farmers cheese (in a good way) — 8 years ago

with Turd, Dave and 1 other

Somm David T

Independent Sommelier/Wine Educator

9.5

The is from Morlet Families inaugural vintage of 2006. I must say it’s beautiful with a fair amount more of life ahead. The nose reveals dark cassis and a good presence of cinnamon stick. Blackberries, liqueured dark cherries, plum, poached strawberries, pomegranate extract, black raspberries float through, blueberries, vanilla, light clove & cinnamon, dark fresh florals and violets. The nose is intoxicating! The body is round, ripe and rich. The tannins nicely resolved. The structure, balance, tension and length are in an excellent spot. Mmmmm! Blackberries, liqueured dark cherries, plum, poached strawberries, dry cranberries, pomegranate extract, black raspberries float through, blueberries, vanilla, a touch of bramble, light clove & cinnamon stick, dark rich soils, dry crushed rocks, a little leather, dark fresh florals & violets. The acidity is a waterfall on the palate. The finish is; spectacular elegance, richness, balance and lasts two minutes. One of the best CA Pinot’s we’ve had in a very long time. It deserves an amen & a hallelujah! I paid $65 for this amazing wine 9 years after it’s release (the 2015 released at $115); which brings me back around to a repetitive point of mine. Look for great wines on the secondary market and pay less than producers current release pricing. That is to say, it will aid in keeping you from drinking your new releases too young that are not nearly ready to enjoy! If you are not doing this, you are doing a disservice to your palate and your wine budget. Photos of; their old historical brick building they’ve converted into their winery, interior tasting area, Luc Morlet and their Estate vines. Producer notes and history...Winemaker Luc Morlet is a fifth-generation of a French winemaking family. Growing up in Avenay-Val d’Or, he spent all his spare time working on his family’s estate. His university studies of viticulture and winemaking were put into practice during years of work in vineyards and wineries in Burgundy, Bordeaux, and the south of France. Luc left France in 1996 to join his wife Jodie in her native California. Starting in 2006, Luc Morlet began handcrafting Morlet vineyard designated wines and cuvées of Cabernet Sauvignon and Cabernet Franc in the Napa Valley. As well as; Chardonnay, Pinot Noir, Syrah, a white Bordeaux-style blend and a Late Harvest Sémillon from Sonoma County. Luc is also the brother of Nicolas Morlet the Winemaker of Peter Michael fame. Luc is another producer I respect for his meticulous farming and low intervention winemaking techniques. While his roots are based out of France, he has adapted his skills well to the Napa Valley soils and climate. Morlet styles his wines in a harmonious and refined fashion. Their logo is based upon 19th century French artist Mathurin Moreau’s sculpture entitled, ‘L’Harmonie.’ In August 2010, Luc and and his wife Jodie purchased an estate, just north of the town of St. Helena. Since then, they have converted the historic stone building, built in 1880, into their family winery. The building was originally the Castner Winery that closed during Prohibition. Morlet is located St. Helena Appellation. The estate is planted with Cabernet Sauvignon and is the exclusive fruit source for their ‘Morlet Estate’ label. The Morlet’s ‘Mon Chevalier’ vineyard is located on the hillsides of Knights Valley, overlooking the western slopes of Mount St. Helena. The vineyard benefits from their proximity to the mountain. Warm and windy climate is ideal for the long ripening of the red Bordeaux varietals Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. They recently planted the 20 acre ‘Cœur de Vallée’ vineyard. These Cabernet Sauvignon and Cabernet Franc vines are located on the Oakville Bench, If one such exists. I read a quote from a grower who has been growing in Oakville for many years. He said, “the only bench in Oakville is the one in front of the Oakville Grocery Store.” While it may or may not be true, it’s certainly a funny quote. In addition to these family acres, they buy from farmers under long-term contracts in Fort Ross-Seaview, Russian River Valley, Bennett Valley, Dry Creek and Napa Valley. All of the Morlet’s wines are handcrafted using classical Burgundy and Bordeaux winemaking techniques and are matured in 100% French oak barrels. — 9 years ago

Kelsey Horne

9.5

So good! Ripe juicy cherries and strawberries with a hint of spice, like Christmas. Medium-light body. So juicy it almost has a hint of sweetness, like eating the first strawberry of summer at your local farmers market. A little heavy for summer drinking but will be perfect for cool fall weather. — 9 years ago

Paul T, Missing My Beautiful Wife 24/7

9.4

Better than my first bottle last June.
Parker 95 Wine Maker notes,


Derek Mossman began Garage Wine Company at a time when there were relatively few smaller, family owned wineries in Chile. He not only started his venture to produce hand made wines on a human scale, but also to buy fruit from and support farmers with great quality fruit throughout the country. Along the way, he also banded together a group of like minded wineries to create MOVI, a platform to promote smaller production wineries in Chile.

Tantalizing aromas of blueberries, violets, orange peel, raspberry leaf and aniseed with a touch of aromatic herbs that provide freshness. The palate is electric, with pulsing acidity, ultra-fine tannins and very good length. Both rustic and elegant, wild and subtle, it has precision, elegance, balance and life. Shows no alcohol nor wood. A fresh, Mediterranean blend from a vineyard that was forgotten, revived, regenerated and today shows what the Maule is capable of. — 6 years ago

Emily Lucianno

9.3

Smooth, fruit forward and full. Will buy again! Made with organic grapes. — 6 years ago

Ian Staub

8.9

Nice little Natty BDX blend from Veneto. Fruit is ripe and suave but it’s got an earthy mineral edge. Acid and tannin both elevated, this was an absolutely perfect foil for a rich homemade pici pasta with sausage, pesto, and farmers market tomatoes. Forgot about it in the fridge for a couple days, mousy on day 3, so drink quickly. — 7 years ago

Ian Staub

9.0

Wow, very pretty, very composed. Nice ripe and funky red berry fruit with lots of earth and mineral. Velvety texture almost comes through on the nose it’s so smooth. Good juicy acid. Beautifully paired with some herb-rubbed grilled salmon and tons of farmers market veggies. — 8 years ago

Ryan Vento

9.0

A delightful Pinot. On the nose graphite, smoke, licorice, and tart cherries. On the palate bright cherries, leather, dark berry medley, anise, sweet pipe tobacco, with hints of game. While not generally my style this is a PN I actually wouldn’t mind having on hand due to it being a quality, approachable expression. — 8 years ago

with Krystal

Somm David T

Independent Sommelier/Wine Educator

9.3

A wine I’ve enjoyed mostly upon release or near it. I vowed to wait six years and nearly made it. At least it is 2018...just! It’s worth waiting this/that long for it to develop. On the nose; sweetly, baked fruits of; dark cherries, strawberries, black plum, plums, blackberries, and notes of blue fruits. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium, beautiful spice, black fruit tea, limestone minerals, loamy, dry, brown top soil, fresh dark florals and violets. The mouthfeel is full, rich & lush. The tannins are round, still have some teeth and possess velvety round edges. It’s fruit driven but not a bomb and showing elegance & grace. Fruits are perfectly ripe; dark cherries, strawberries, black plum, plums, blackberries, notes of blue fruits and dry cranberries dip in and out. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium beautiful spice that is more pronounced on the palate, black fruit tea, touch of melted brown sugar/molasses, limestone minerals, touch of rich dark sweet turned soil, loamy dry brown top soil, soft understated eucalyptus/mint, dry fresh florals and violets. The round acidity is just right, just a slight very small alcohol burn, the length, structure, tension and beautifully balanced finish are in a very good place. Even better in 2-3 more years in bottle; which is when I’ll have my next one. Photos of; the winemaking duo of Gary Franscioni (left) and Gary Pisoni, Rosella’s Vineyard on the right. As well as, Garys’ Vineyard at the bottom. Producer notes and history...The Santa Lucia Highlands appellation is known for its rich, vibrant Pinot Noirs. However, that wasn’t always the case. The first Pinot was planted in 1973, but results weren’t all that great. Chardonnay was the appellation’s early star. Much of the area’s current fame for Pinot Noir arguably can be traced to Gary Pisoni, a free-spirited wine enthusiast who grew up in a Salinas Valley vegetable farming family. Pisoni decided to plant a few acres of Pinot Noir in 1982 on his family’s horse ranch, at the southern end of what was to become the Santa Lucia Highlands appellation but his horses started eating the grapes. So, they had to go. His initial planting were limited by a lack of water until he dug a well on the property. Pisoni started planting even more Pinot Noir. The vineyard is now around 45 acres and nearly all of it Pinot. By the late 1990s, word had spread about the success of his vineyard, and a number of Pinot specialists from around California had started lining up to buy his grapes. He started producing his own wine in 1998. Pisoni isn’t the only Gary who has become a force in the Santa Lucia Highlands. Gary Franscioni, a childhood friend, followed Pisoni’s lead by planting grapes and started Roar Wines in 2001. The two of them now have five vineyards between them...all farmed meticulously with the same crew. They are best of friends...sort of a Mutt & Jeff. They have become a formidable presence in the Highlands, attracting interest from top winemakers and Pinot Noir lovers from all over. Franscioni is also from a vegetable farming family; Pisoni figures they’ve known each other since they were 3 or 4. Franscioni saw his friend’s success and once he got some money together, decided to plant grapes of his own. Franscioni’s property is farther north and cooler as it’s closer to the Monterey Bay. He was going to plant Chardonnay. He woke up and Franscioni recalls imitating Pisoni, and shouted, “plant Pinot!” Franscioni planted what became Rosella’s Vineyard, named for his wife, in 1996. He took Pisoni’s advice and planted four acres of Pinot Noir, although he still planted 12 acres of Chardonnay. It’s now a total of around 50 acres with three-quarters of it Pinot Noir. The next year, they decided to become partners and planted Garys’ Vineyard, a 50 acre parcel where they grow Pinot and a little Syrah. Since then, Franscioni has developed Sierra Mar, 38 acres of Pinot, Chardonnay, Syrah and a tiny amount of Viognier. The two teamed up again to establish Soberanes Vineyard, 35 acres of mostly Pinot Noir, with a little bit of Chardonnay and Syrah. That last vineyard was developed by Pisoni’s son Mark. The Garys might seem an unlikely pair. Pisoni is colorful character to say the least and has an outspoken manner. Franscioni comes across as more serious- minded. However, the collaboration between the two, who often address each other as “partner,” clearly works well. The two are good on their own, but better together. Pisoni being more gregarious acts as the frontman. He is the Ambassador. He’s a check on the rest to keep the quality high. Franscioni and Mark Pisoni run the farming on their own vineyards and work together on the joint ventures. The family involvement doesn’t stop there. Jeff Pisoni makes his family’s wines, which are under the Pisoni and Lucia brands. Franscioni’s son, Adam, joined the family business in time for the 2011 harvest. He handles sales for Roar and helps his father manage the vineyards. The grapes from all five vineyards are in huge demand, because the two families are such careful farmers, constantly tweaking and improving. Prominent customers include; Testarossa, Siduri, Kosta Browne, Copain and Bernardus. When a new vintner approaches them about buying grapes, the partners examine the winery’s track record and the Winemaker. If they like what they see, the winery is put on a waiting list. There’s not very much movement in their vineyards. When Franscioni planted Sierra Mar, he and Pisoni had 62 wineries waiting to buy fruit. Soberanes was developed with the idea of working with some new winemakers. There was some concern, even among the two families, that quality might suffer as the vineyard operations grew. However, there’s no indication that’s the case. In fact, with each new venture, they build on what they’ve learned in their older vineyards. Eventually, there will be even more vineyards. The Pisonis and Franscionis have purchased a 100 acre cactus farm in the Santa Lucia Highlands. There’s still a lease on the property. So, prickly pear cactus will continue to be grown for five more years. But at some point, the land will be planted with vines. Both families understand the importance of continuing to build for the future. The Garys looking back tell a story of being in the same spot some years ago and looking at a field of broccoli out back. He told Franscioni that the field would look a lot better with Pinot Noir vines. Now that parcel is part of Rosella’s Vineyard, and it’s planted with Pinot. Everybody thought he was crazy...most people usually think that when someone makes a bold decision. He’s a person who has always had vision and creativeness. He also has tremendous passion. Good things only happen when a person possesses all three of these qualities. Their wines are primarily available by mailing list. However, Nepenthe in Big Sur, CA acts as a quasi tasting room for some of their wines. — 8 years ago

Peter van den Besselaar

9.1

Vintage 2010 | Interesting combination of a farmers yard and elegance. Vanilla. Plums. Spices. Brushwood. High acidity. Still tannins, but very quaffable. | Paired with entrecote and gratin dauphinois. — 6 years ago

Peter Sultan

9.1

I used to drink Linni Lambrusco (& I still will) but once I found this in my local wine shop....Dry dry but with a lovely raspberry mousse flavor, a sharp acidity. A well constructed bottle too, w foil wrapping beneath the capsule. And goes with most food- thyme scented beef lasagna from the farmers market in this case. — 6 years ago

John Gallo

9.0

Had it in LA at Farmers Market. $25 for a bottle. Clean and crisp. Tight! Serve well chilled. — 7 years ago

Austin Paramore

9.2

First candle lit dinner with Remi. JB and Ali got her down while Ali artfully cut and ate her steak with one hand. Also, the grill caught on fire, but JB saved the steaks at the perfect level of char. The spinach was delicious, and the dirt that Ali left on it from the farmers market will help tremendously with digestion. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

I’ve not had a Regusci in awhile. 2011 was certainly not one of Napa’s best vintages. However, this 11 while not the best Estate bottle I’ve had from them, is just drinking really well. It might have something to do with the fact I coravined it six months ago and laid it back down in my EuroCave. It likely advanced it some. I am more & more not sold on the longterm storage (9yrs) of a coravined bottle.

On the nose, nice soft dark spice, beautiful baking spices; round full vanilla, cinnamon, clove & nutmeg. Ripe, slightly stewed; blackberries, dark cherries, black plum, black raspberries with a hint of ripe cherries & strawberries. Dark moist, soils, dry crush limestone, used leather, hints of eucalyptus/mint, tree sap, light roasted used coffee grounds with dark fresh & withering flowers.

The body is round & full. The tannins are round, velvety and about 60% resolved. The length is nice, structure not what you expect from this producer & Napa but, the balance is lovely. The fruits are ripe with no baked quality as the nose. Blackberries, dark cherries, black spiced plum, blueberries, black raspberries, creamy raspberries and more cherries & strawberries than the nose. Mixed berry cola. nice soft dark spice, beautiful, layered baking spices; round full vanilla, cinnamon, clove & nutmeg. Mocha chocolate powder, caramel, dark moist, soils, dry crush limestone, volcanic minerals, used leather, hints of eucalyptus/mint, tree sap, light roasted used coffee grounds with dark fresh & withering flowers. The acidity flows like a river. The medium finish is; rich, ripe, well balanced and lasts a minute plus.

If I hadn’t coravined this bottle, I’d tell you to drink in the next 3-5 years. However, I think it’s got another 7-8 years of good drinking ahead. Properly stored of course.

Photos of, the long view from the Silverado Trail, their tasting bar & picnic area. If you make a midday appointment, reserve a picnic table and bring lunch to enjoy after your tasting. It’s a great spot with excellent views and ambiance. Last but not least, their (buy on the honor system) fruit & vegetable cart during the right time of the year. You see, the Regusci Family were farmers long before they got into the winemaking business.

— 8 years ago

Isaac Pirolo

9.6

For as much ritz and glamour that is typically associated with Napa Valley, this week highlighted who the real rock stars are in their community... the farmers and firefighters. Haley Wight is the sixth generation to farm her family’s estate, the historic Lewelling Ranch in St. Helena, originally established by her great-great-great grandfather John Lewelling in 1864. She also happens to make extraordinary Cabernet Sauvignon. So extraordinary, that I’m going to skip writing a note and just tell you that Robert Parker hits the nail on the head... “The wine displays gorgeous licorice, lead pencil shavings, black currants, loamy soil undertones and a touch of barrique. Dense purple, it has a full-bodied, multi-layered mouthfeel and a stunning finish with good acidity and velvety, well-integrated tannin, alcohol and wood. This is a scrumptious, full-throttle Cabernet Sauvignon to drink over the next 15 or so years. 96 points.” — 9 years ago

Michael Piaker

9.0

1 October 2017. Popina, Brooklyn, NY. — 9 years ago

Peter Sultan

8.9

If a wine can be honest (& a farmers wine to boot), this is it. Even threw off a bit of sediment for such a youngin'. Much much better the 2nd day. Doesnt have the acidic snap that some of my fave Bourgueils do, but Im rootin for it — 9 years ago