Austin Baird

9.0

Recipe changes each year. Would love to vertical taste. — 11 years ago

David Kline

9.3

Only 300 btls produced? Wondering if that is accurate, but no matter. This was a beautiful wine! Everything one cod want in a bottle. Seductive dark blueberry fruits without all the sugar, a mineral and earth strata to tone it down, judicious oak to frame it all. Fine art! Really delicious, and the tannins were exquisitely integrated. A menagerie of amuse bouches from soft smoke, to crisp plum, black cherry, to forrest scrub, black olive, roasted currant, truffle, etc. Will drink this again! — 11 years ago

with Courtney

Cathy Corison

Owner/Winemaker Corison Winery

9.6

North Berkeley does it again. Lemon curd. Nice richness balanced with snappy acidity at Amuse in Ashland. — 13 years ago

Lee Pitofsky

9.2

Amuse Bouche Pairing — 11 years ago

Ry Triplette

9.4

My new obsession. Fruit forward with a balance of strawberry and blueberry. Excited about this Bordeaux style. — 11 years ago

Cathy Corison

Owner/Winemaker Corison Winery

9.6

Black cherries, blueberries, earth, wet concrete. @ Amuse in Ashland, OR. — 12 years ago

Lilly-Gray Warren

9.3

Feeling bubbly again. Yum! — 14 years ago

Cindy Cammack

9.1

A nice start to the meal. Our amuse bouche. Lovely fruit and bright. — 11 years ago

with David

James Dale

9.0

Now go get ya peachy shine-box! Chapter 3 of the 4 part saga. Best aroma thus far: 5 year old moscato d'Asti like. I'm talking vibrancy. Sick-tart acidity with good minerality. What, do I amuse you? No sign of funk, unfortunately. A bit too much candied stonefruit on the palate clobbers the initial acid tinge. Best at first whiff, fades fast. Gulp quick and proud, sucka! A bit of a let-down, but a thrill ride, nonetheless. — 12 years ago

Bob Lowe

9.2

What it should be!!! Great with Amuse of Caviar. — 13 years ago