Brad Jensen

9.3

Beautiful crystalline pale green/yellow color, with more golden hues. Light to medium bodied, with a prominent mineral nose, with strong green apple, slightly briny, with ripe yellow notes subtle and deep, with very well hidden baking spices. The acidity has already softened significantly, but there’s still a lingering energy there. Very dry, with hints of old shells, yellow fruits, even some jammy elements, even yellow apple, with only a hint of funk, but it’s all pure. — 2 months ago

Elyse P

9.4

👍🏼 I’d buy again — 4 years ago

Ginnis Tonik

9.3

Nose is like toasted sesame! Tangy and funky. I love dry reislings and this doesn’t taste like anything I’ve had before which intrigues me. — 5 years ago

Alan Johnston

9.5

3.5. Excellent Washington State Cab, very smooth with wonderful fruits. We really enjoyed it. On sale for $16.99. — 2 months ago

Turd Ferguson

8.9

12.4%. On the lighter side. Still fresh. Nice wine but maybe this vineyard isn’t really a killer. Possibly the first syrah I’ve had from AV?? I’ve had several of Wells Guthrie’s other 2016 Syrahs and they’re all great. This one didn’t knock me out. — a year ago

Jeremy Pronchik

9.1

Walnut, chocolate. Smooth and well balanced. Very happy with it — 4 years ago

Douglas Renall

9.0

Summer weather wine - racy acidity, yeasty funk, mouth watering white stone fruits #marlborough #chardonnay — 6 years ago

Jessica Knickerbocker

8.9

A nice Merlot to have in a harrowing time. — 3 months ago

Doug Powers

9.3

[Half bottle] This lovely 17-year-old Banyuls has finally knitted together into a very fine example of Dr. Parce Banyuls (old vine Grenache made in the same way as Port), earlier bottles were terribly disjointed and lacking balance and sweetness). Served with Viennese Sacher Torte my wife made for dessert!

Our first Dr. Parce was the 1967 “Vielles Vignes” which was fantastic and is still my reference point. We had that in 1987 at Pierre Gagnaire’s restaurant in St. Etienne, before he moved on to Paris, his staff was kind enough to comp us a bottle — blind — while my brother and I embarrassed ourselves trying to identify the wine!! That bottle was tried with Pierre’s famous “chocolate soup” dessert, the recipe for which was in Patricia Wells’ “Food and Wine Lovers of France” book from the mid-1980s — memorable combination!!! — a year ago

with Jim

Eric Guido

9.0

No excuses here, just thirst quenching and pure Marlborough New Zealand Sauvignon Blanc at its finest. This colors within the lines of refinement while still pumping tropical citrus, grapefruit and weedy herbs to the Max. Lots of acidity maintains freshness while this comes across as dry and remarkably fresh. Well Done. — 5 years ago

with Brent