Jesse Bookout

9.1

Love it! Refreshing with a little funk. You can nearly taste the clay pots. — 3 days ago

Jay Kline

9.4

Poured into a decanter about an hour prior to service; enjoyed over period that lasted a few hours. After removing the capsule, cork was revealed to be completely saturated and moldy at the top. It was positively nasty. After wiping it down, I was able to extract the cork intact, with the use of a Durand. The 1988 pours a deep garnet with near opaque core; medium viscosity with moderate staining of the tears and some sediment even after decanting. On the nose, the wine is a vinous mix of ripe and desiccated black and red fruits: brambles and currants, with tobacco, bell pepper, leather, organic earth and gentle warm spices. On the palate, the wine is dry with medium tannins and medium+ acid. Confirming the notes from the nose. The finish is long and so delicious. Brilliant. The ’88 is ready to drink now with a short decant but has plenty of stuffing to drink well for at least another 10+ years and well-stored examples will be alive for much longer. — 7 hours ago

Jay Kline

9.3

Popped and poured. The 2021 “Cuvée Réservée” pours a deep ruby color with a deep but transparent core; medium+ viscosity and moderate staining of the tears. On the nose, the wine is developing with notes of ripe red and black brambles, spiced meat, black pepper, some purple flowers and stony minerals. On the palate, the wine is dry with medium+ tannin and medium acid. Confirming the notes from the nose. The finish is long. This comes across lighter and more Burgundian than the last handful of vintages; almost giving me some 2014 vibes (which is a vintage in the last decade that I adore). It’s really good and shows a bit more elegance that I quite like. Looking forward to tracking this vintage as time goes on. Drink now with some patience and should be cracking through 2041 with ease. — a month ago

Jay Kline

9.2

Brought to Tasting Group. The 2021 Estate Grown pours a pale ruby color with a transparent core; medium viscosity with no staining of the tears. On the nose, the wine is youthful with notes of strawberry Jolly Ranchers, cranberries, raspberries, some VA, a light kiss of baking spices. On the palate, the wine is dry with medium tannin and medium(+?) acid. Confirming the notes from the nose. The finish is long. This is an elegant wine with notable texture and in some serious need for time in the cellar. Fun to try now but this will be better after 2026 and should be full stride by 2031. Expect a long life. Only 200 cases produced. — 3 months ago

DAL 9000

9.2

Deep inky color. Bouquet of dry dusty mild cherries. Initial taste of mild dry not quite sweet cherries. In the middle, a quick evaporation of dark fruit. Finishes with a dry dusty dark cherry tannins. — 25 days ago

Jay Kline

9.2

Poured into a Boa decanter several hours prior to dinner. The 2022 Zinfandel pours a ruby color with a near opaque core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is youthful with notes of bright brambles: blackberries and raspberries, cherry (some candied, think Cherry Blow Pop), pipe tobacco, black pepper, dry organic earth and gentle baking spices. On the palate, the wine is dry with medium tannin and medium+ acid. Confirming the notes from the nose with some notes of mocha added to the mix. The finish is long and delightful. Fun to try in its youth however I expect these will show even better after a few years in the cellar. Best after 2027 and through 2042. — 17 days ago

Jay Kline

9.3

An ardent traditionalist, Laurent Charvin makes one of the more interesting wines in the CdP AOC. There is no super-cuvée; their best fruit goes into their standard (and only) bottling.

Opened several hours prior to service. The 2015 pours a deep garnet color with a near opaque core; medium+ viscosity with light staining of the tears. On the nose, developing with an intriguing combination of fresh and desiccated brambles, Cedar forest, Christmas fruit cake, black pepper, and well-oiled baseball glove and a mix dried green herbs. On the palate, the wine is bone dry, medium+ tannins and medium+ acid. Confirming the notes from the nose. The finish is long, rich and juicy with surprising structure. Delicious. Drink now and through 2030+ — 2 months ago

Jay Kline

9.4

Poured into a Swan decanter immediately prior to service and enjoyed over a several hour period. The 2013 “Villero” pours a deep garnet with a transparent core; medium+ viscosity with no staining of the tears and no signs of sediment. On the nose, the wine is developing with a gorgeous, powerful bouquet of dark and red fruits: black cherry, pomegranate, cranberry, tar, roses, talcum powder, and dry stony earth. On the palate the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long, grippy a freaking delicious. This is showing really well but there is no end in sight. Drink now with patience but this should reward an even great bounty done the road and turn heads through 2045+. — 9 days ago

Jay Kline

9.1

Popped and poured; enjoyed over two days. Best on Day 2. The 2022 Carignane “Contra Costa County” pours a deep magenta with a near opaque core and an electric looking rim; medium viscosity with moderate staining of the tears. On the nose, the wine is developing with a combination of tart and ripe black plums, black berries, licorice, soft baking spices, stony earth and minerals. On the palate, the wine is dry with medium tannins and medium+ acid. Confirming the notes from the nose. The finish is medium and bright; energetic with lovely minerals. Lovely stuff. Drink now through 2032. — a month ago

David Shaw

8.9

New vintage, 46/44/10 blend of Viognier, Pinot Gris and Muscat. Honey golden yellow, very good clarity. Slight sulfite on nose. Dry, flavors interpolate between the Pinot Gris and Viognier. Didn’t pick up much of the Muscat. Moderate skin astringency on the finish (bear in mind this is an orange wine). Floral, linalool and passion fruit flavors. Give the tannins a little time to soften. Dry as the Gobi Desert, so pair it with something tasty. Cheese? Fries? Something… — 3 months ago