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

9.0

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

David Kline

9.0

Small batch 100 proof. Saved a sip to review. Evergreen (blue spruce) dough, caramel covered almonds, nutty as hell, baklava thing going with the pistachio and honey, maple and walnut coming in a close second. Banana bread, acorn squash, cinnamon and baked sugar, vanilla icing and a return to pine, in a crystalline sap way. Life is a box of bourbon candies. The palate starts hot, with a wooden paddle waiting for gluttonous candy fiends. Krampus whips your tongue with cinnamon oils and a cedar rush. Vanilla-oak spikes pierce your palate from all angles. Oatmeal, maple, raw wheat, brown sugar and sparks! Hot, holy moley! This one tells you to dance, and you durn well better! #knobcreek #caskstrength #bourbon — 8 years ago

with Courtney

Can Huynh

9.3

2004. Fruit forward without being confectionary. Smoke and forest floor without barnyard. A new world Pinot showing the old world it doesn't give a f&$k. With 48 month acorn only iberico. — 9 years ago

Andres Montoya

10

The most fantastic DRC to date! This is legendary, very, very gorgeous, fresh cut lilacs, pure pinot noir perfume, forest floor, acorn, rose essence, hibiscus flower...
Wow! — 9 years ago

with Ron

Morgan Collins

9.0

Light and nice. — 9 years ago

Colby Watson

9.7

Leather, earthy flavors with a floral and herb smell, amazing — 10 years ago

Kent Waliser

9.7

2001 just perfect for a baked chicken/Brussel sprouts/acorn squash dinner. Oh wow. — 10 years ago

Andrew Coleman

9.1

Awesome earthy bright bouquets of violets. Meaty Pinot with a woody deep cherry risk flavor mild tannins. Softens as it opens. Really nice for Sonoma coast. Sturdy seafood wine with a touch at 62F optimally. 2007 drink now! We had it with a turkey meatloaf and acorn squash. Perfect. 90 points — 11 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

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

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

Martin Bergo

8.9

Said my 14-year-son as I decanted this wine and let him take a sniff: "It smells more than any other wine I ever smelled before!" The notes of red PN-typical fruits are really intense and interesting, and, on the one hand, the wine delivers hints of horse-stable and earth, and on the other hand, has a lovely sensual perfume; the mid-palate-dominated wine has soft tannins, a northern-Rhône-like "meat-savouriness", and a rather short finish that nevertheless reveals potential for developmemt. Some new oak is evident on the palate and alcohol seems higher than the restrained 13% indicated. The La Justice commune-appelation plots are located northeast of the Gevrey-Ch. village. Will try again in 2018 (and then I will remember to play the same recording of The New World Symphony as today; music & wine is as important as wine & food to me). Had with gruyere and spanish ham cut from the hiney of a pata negra acorn-fed pig. — 8 years ago

Brash Higgins

9.3

2013 Youthful, great energy/acidity, even handed on the oak, really nicely done. Roast chestnuts, lemon thyme, corn husks, pleasing acorn kernel bitterness, salt and vinegar chips w mushy peas. Like it a lot, will age long time if I let it. Drunk w homemade risotto with green chilli olives, spicy pork meatballs. — 9 years ago

Alexander Niehenke

9.1

Acorn soaked in Carmel. Consistency and color of cough syrup. Smells like brown sugar. Bottles after 13yrs. — 9 years ago

with Shannon

Gillian Robb

9.8

Barnyard. Dried cranberries and cherries. Awesome Loire Valley Cab Franc. It was unreal with roasted cherry and spelt stuffed acorn squash. — 9 years ago

Maggie

9.2

paired with vegan acorn squash risotto! great find by MTS — 10 years ago

Adessa Eskridge

9.6

Look what popped up after the miserable Ohio winter! I took an acorn from the Aonair estate. I had dreams of a tree with deck around it, just like the one from our tasting. I'm nervous he may not survive the weather to come, but then I realized even if he does, I will need to live 200years to see him become a tree of that size;) — 10 years ago

Mads

9.6

Full flavor strong tannins. — 11 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

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

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

Courtney Cochran

Sommelier/Host hiptastes.com

9.3

Tasting from #WWSSonoma: Portobello crust and cocoa nib, pomegranate and cashew, acorn and plum skin, lavender and bergamot, damp earth and fairy dust over all. Medium bodied as it shld be, mineral touched like a badass, blood orange suggestive so nice. 💋 — 9 years ago

Lyle Coffield

Sommelier Kokkari, Evvia Estatorios

9.4

Every once in a while, even a blind pig finds an acorn... Or in this case a taste of Casanova. The difference between Brunello and BRUNELLO is intensity and concentration. Drinking both is a study in terroir. The herbaceous liquoriceyness of the region (you like that word?) is amplified in the best producers. Nice! — 9 years ago

Tommy Herbst

9.5

Even a blind pig gets an acorn. Delightful. — 9 years ago

Adrienne Polich Kincaide

9.3

Nuts, nuts, sesame, acorn, and flower water. Yum. — 10 years ago

with Julia

Morgan Collins

9.7

Spice. Tannins. Sweetness. In perfect balance. — 10 years ago

Kamilah Marshall

9.9

Thee.Best. — 10 years ago