D Bender

9.4

Bramble and leather. Stewed fruits, walnuts and acorn shells. Darkness. Youthful. Pair with short rib. — 3 years ago

David Kline

9.3

Sediment rich auburn redhead. With orange-tinged crown, that shrinks to tiara to tonshu with a snap, leaving only a shrinking island across a flat, rusty pond. Drops of black molasses, cooked, glazed pumpkin, butternut and acorn squashes. Dark rum soaked Dutch chocolate and vanilla wafers and moist pineapple cake. Trifles sporting rum soaked berry and carry-overs of ripe peach and nectarine. Finally date roll, figs ginger, candied lemon peel and dark brown sugar to fill the nostrils with seasonal magicks. Actual pumpkin tastes here! Rich and filled with vanilla bean, Turkish delight, fig fillings, nutmeg, candied ginger, gingerbread in caramel and spiced rum, gin-raisins, coriander, allspice, coffee cremes, clotted cream, clove, just-burnt cinnamon candies, reduced cola, licorice, and orange liqueur with a touch of juniper. Strong, festive, outrageously alcoholic (17.5 abv) delightful, warming, singular and iconic. What’s NOT to like about pumpkin beers again? #Averybrewing #CObeer #Rumpkin #Averybarrelseries #barrelaged #oakaged #beer #bier #birra #ale #oakagedale #rumbarrelaged #abv #2016ale #Boulderbeer #BoulderCO #pumpkinbeer
— 5 years ago

with Courtney

Nick Farguson

9.7

This is for the A-Block Zinfandel, spectacular. Real strong ripe fruit with nice structure. The best zin I have ever had. — 5 years ago

Mono Head

9.0

Color is more purple red. Legs are slow moving and consistent. Smell is not unique. Nothing that stands out. Flat playdoh? Haha. I have been trying to pin point the smell on this but I cannot. It’s not floral. There is good intensity but the smell is flat. Is it an acorn or some type of smell like that. Seems like an off-shoot of bell peppers but it’s not bell peppers. I just can’t id it. First taste is dry and tight. Very much like the way it smells. It’s intense and complex. Definitely not fruity. Maybe in a few many more years. Way overpriced. 8.9+ — 6 years ago

Rick Zywotko

9.2

What a nice vintage, with loads of butter, creamy smooth and a nice finish. Getting some honeydew in there and maybe vanilla? Enjoying at home with a Garam Marsala Scallops in an acorn squash recipe we like to make. Marriage made in heaven! Used 3 new appliances tonight in our, (nearly completed) kitchen! — 7 years ago

with Mike and Michael

Rebecca Fletcher

9.0

Black cherry, blueberry, dark fruit. M acid and body. M front tannin. A very elegant wine. — 8 years ago

Mike Mayer

9.1

A beautiful golden liquid in my glass. Great aromas of lemon tarts and honey. Again, lemon tarts, honey and sourdough bread on the palate with a sight hint of Marcona Almonds. An excellent finish with lingering flavors of lemon and honey. Paired very well with pan roasted lemon bronzini with porcini wild rice, roasted acorn squash and ginger tomato cream. Loved it! — 4 years ago

with Lisa

Charles Rosenfeld

8.9

Was looking for a better Chardonnay than the California style, which I have tired of and this vouvray was recommended. Well, I have to agree. This 2017 was opened April 2019 for pork tenders and baked acorn squash. It was dry, a bit of butter, definitely Peach but not at all sweet. I like the French chenin blanc and this definitely will do at this time ! — 5 years ago

Boxer Briefs

10

16 is more tropical than I expected. Still has great acid and finish. Seared scallop, Acorn Squash Purée, Butternut Squash, Toasted Almonds, Aged Balsamic. Genius. Lot of talk today about how food and wine pairing is b.s....🤷‍♂️ I disagree. Strongly. Bigly. — 5 years ago

David Shaw

9.2

Pale yellow white in color, excellent clarity. Sulfur, dried apricot, wood and cheese rind notes in nose. (Thanks to previous tasters, it's a ringer for the rind of a hard dry cheese like a Parmigiano Reggiano - all that extended contact with creamy lees). Apricot, pumpkin, lemon juice flavors, medium bodied. Crisp finish with lactic and citrus-orange undertones. Mild astringency across most of tongue. Pleasing balance of acid and alcohol. In the mouth, you get something a bit like the smell from the inside of a Halloween jack o'lantern (paraffin wax candle included) or an oven baked acorn squash with real Parmesan cheese in it. The 25% Semillon character comes through in the richer flavors and more syrupy mouthfeel. Elegant wine, makes a statement, or certainly reflects the winemaking effort. Not sure I love it, but it is well made and aims at being something refined and distinct. Give it a chance. Cries out for roast chicken or simple rustic cuisine, though I'll probably sip away at it the rest of the evening and think about autumn and shorter days... — 6 years ago

Richard Geissler

9.0

Acorn wine is hard to come by; a relatively small producer that produces wonderful field blends. — 8 years ago

Rebecca Fletcher

9.4

Red fruit and black fruit-all berries. Soy and umami. M acid, body, tannin and finish. Light and refreshing. — 8 years ago

Mary Clement

9.4

Luscious and light and smooth! — 4 years ago

Ely Cohn

9.4

Spectacular. A thousand layers of caramel toffee, date, hazelnut, and acorn. Nutty and smells like sweets, but relatively dry and winey with salty accents. — 4 years ago

Stephen Stone

9.2

So good!! Neutral...in a good way! Minerality...subtlety. Balanced. Paired with Salmon atop herbed polenta and Acorn Squash. Paired beautifully!! A new northern Italian white favorite!! — 5 years ago

with Janet

Dan skoda

9.3

Binnys closeout. Paring with Kansas style bbq bone on country pork rib chops, acorn squash and collard greens. Wine is youthful vibrant and delicious. Savory balsamic fresh cedars notes decorate the jammy yet fleshy mild tannined fruits. — 6 years ago

Paul Scott

9.6

Nice dry red with a good tannin finish. Paired great with Llama steak and stuffed acorn squash. — 6 years ago

Maciej Kurka

9.2

Wild boar soppressata on the nose, milk chocolate and rose petal. A lot of weird sediment in the decanter. Medium acidity, dried plum, acorn. Good and not even Burgundy — 7 years ago

Dean Bianchi

9.0

Acorn, butter and apricot — 8 years ago

with Tracy

James Charles

9.0

Light, hint of desert sand, subtle acorn undertones, tastes potpourri — 8 years ago