Grant Simpson

9.8

Cheval blanc luncheon 82, 83, 90, 95, 98, 2000, and 2005. All beautiful 90 and 2000 the highlights depending on preference! — 3 years ago

Sharon B

9.1

I’m picky with my Rosé because I’m not a big fan but this one is pretty good! Evidently lavender flourishes in this region along with the Mediterranean Sea which influences this wine. Paired great with a shrimp boil on this beautiful day! — 3 years ago

Lizzie Amundsen

9.2

Delicious! Medium bodied Pinot noir. Drier and less fruity than some. Lots of action and a fun mouthfeel. A bit earthy. — 3 years ago

with Matt

Matt Perlman

9.5

Holy hell. Acidity off the charts, lemon, green apple, spring meadow, sea salt, marzipan. This could age forever on its acidity but absolutely irresistible now. I killed half the bottle without even thinking about it while cooking. — 3 years ago

Josh Morgenthau

9.4

It’s been a crazy time for us, these last six months. First, Em and I got married. Then, a few weeks ago, my mom passed away, after a long battle with cancer. Now, despite the strange timing we’ve just closed on a new place and are in the process of moving in. Heads spinning, we’ve had no shortage of emotions, or reasons to open good bottles of wine.

At first this was totally closed down. Into the decanter and a few hours later a fleeting high toned floral perfume develops. Glimpses of violets, some tart, just ripe black currants, red and purple fruited forest berries, and a hint of black pepper. So elegant, it’s hard to believe this is a Cali cab. It doesn’t taste old or new world really. It just is. Lithe, elegant, and transparent, with thrilling acid and gentle tannins. The structure is there.

All that said, the nose closes up some, after that initial flirtation. Seems to be shut down overall; tertiary qualities yet to develop. The potential is evident. 9.4++ — 3 years ago

William Wertheim

9.3

Needed to aerate and open up. But once it did, fruity and leathery with nice tannins and a great mineral taste. Surprisingly good even though it’s older than my children. Rich without being cloying. Creamy. — 3 years ago

Diane M. Napolitano

9.3

Blueberries, blackberries, then medicinal, maybe liquorice, a slight vanilla finish 🤔 From the April wine share 🍷 — 3 years ago

Bob McDonald

9.1

Rich crimson with purple tinges. It certainly has the Penfolds winemaking thumbprint of ripe fruit and toasty oak. As HH said it tastes more Australian than Californian even though all the fruit is Californian and it was vinified there. These are the details (78% Cabernet 22% Shiraz. Napa 45%, Sonoma 35%, Paso Robles 20%). In hindsight it probably tastes Australian because of the Cabernet Shiraz blend which is common in Australia and rare (or nonexistent in California?). This venture for Penfolds has been 30 years in the making with Shiraz cuttings being brought from South Australia to Geyser Peak in Sonoma back then as our host for the dinner explained on the night. 4 Cuvées, all Red have been made ranging in price of $95 for this wine to $950 for Quantum. 70% of the production has been allocated to the North American market so dinners such as the one we had are quite rare in Australia because of lack of stock. This Bin 600 even though the least expensive of the 4 Cuvées will live well into the late 2030s even though it is so well balanced you could happily drink it now. — 3 years ago

Nathan Renfro

9.3

4 hour decant (I’m sure 2 would suffice). Dark ripe fruit, leather, baking spices, mint. Velvety tannins with some acidity. Can see a few more years should help open it up but drinking well now. Juicy ripe black fruit leads to a nice silky finish. — 3 years ago