Ray Vanderhoff

9.1

Dark straw gold color. Aromas and flavors of red and green apples, pears, white flowers, raw nuts, lemon curd and wet slate. Long and lasting slightly salty and mineral laden finish. Viscous/creamy texture and very fruit forward. Medium body and medium-plus fresh acidity. — a day ago

Ray Vanderhoff

7.0

Sadly well past its prime. Blend of Cabernet Sauvignon, Merlot and Syrah. Moldy aromas and very muted flavors. Some acidity still present. Unfortunate. — 14 days ago

Ray Vanderhoff

9.2

Primarily Malbec with some Cabernet Sauvignon blended in. Dark ruby/purple color. Aromas of cooked dark cherry/berry fruit, violets and fresh herbs. Flavors of jammy black cherry, dark plums, black licorice, baking spices, fresh thyme and rosemary. Hint of black pepper spice on the long and luxurious smooth finish. Nicely integrated tannins and noticeable acidity. Wonderful harmony and more savory than I was expecting. Pleasant surprise. — 14 days ago

Ray Vanderhoff

9.0

Chilean Bordeaux Style blend that includes Cabernet Sauvignon (70%), Merlot (20%) and Carmenere (10%). Light ruby color with a distinctive orange rim. Showing its age a bit but still quite enjoyable. Aromas of dried black cherries/berries along with hints of tobacco and wet soil. Flavors of dark chocolate, prunes, blackberries, coffee, cassis and a bit of black licorice. Nice presence of oak on the medium finish. Medium-plus texture and body. Acidity is quite present which gives this wine a bit of youthful freshness. Very interesting to try and still quite alive. Thanks so much for the bottle, Petey! — 14 days ago

Ray Vanderhoff

9.1

Another solid vintage of this Pennsylvania sparkler. Aromas and flavors of pear, green apple and lemon curd. Lower in acidity but still well balanced. Creamy texture and light bodied. Consistent bubbles and mousse and quite crisp and refreshing. Bone dry. — 3 days ago

Ray Vanderhoff

9.1

Champagne Method Portuguese sparkler. Blend of native Portuguese grapes including Maria Gomes (23%), Bical (70%) and Cercial (7%). Aromas and flavors of pear, citrus fruits, white flowers, wet stones, honey and anise. Hint of chalk, smoke and minerals on the long finish. Expressive effervescence and creamy texture. (Lees Aging?) Unique, interesting and easy to drink. Excellent QPR. — 8 days ago

Ray Vanderhoff

9.1

Another solid vintage of this South African Bordeaux-Style red. Blend of Cabernet Sauvignon (49%), Merlot (28%), Cabernet Franc (20%) and Petite Verdot (3%). Aromas of black fruit, vanilla and dried rose petals. Flavors of cassis, blackberry, mulberry, black cherry, dried herbs and minerals. Lengthy finish and full bodied. Soft tannins and well structured. Nicely aged and quite elegant. — 14 days ago

Ray Vanderhoff

9.0

Primarily Cabernet Sauvignon (85%) with some Cabernet Franc (12%) and Merlot (3%) blended in. Deep ruby/purple color. Aromas of red and black fruit, tobacco and graphite. Flavors of cooked black plums/cherries/blackberries, mulberries, black olives, dark chocolate and fresh herbs. Medium-plus finish and body. Well layered and fruit forward. Reasonable quality for the price. — 8 days ago

Ray Vanderhoff

9.1

Blend of Cabernet Sauvignon (78%), Petite Verdot (6%), Carmenere (6%), Cabernet Franc (5%) and Syrah (5%). Dark ruby color. Aromas of blue and black fruit, slate, and cedar wood. There was also a slight hint of green pepper that blew off rather quickly. Flavors of ripe blue and black berries/cherries, dark chocolate, roasted nuts, and caramel. Touch of Asian spice on the long and persistent finish. Nicely balanced and quite fresh. Powerful and complex, but quite elegant at the same time. Appreciate the bottle, Kase. — 14 days ago

Ray Vanderhoff

9.3

Blend of Grenache (65%), Shiraz (20%) and Mataro (15%). Bright garnet color with a ruby core. Aromas of red berries, dried violets, dried earth and cedar. Complex flavors of dried cherries and raspberries, red currants, black tea, Asian spices, black olives and tobacco. Long lasting savory and tangy finish. Silky texture, well balanced acidity and nicely integrated soft tannins. — 14 days ago