Christian Bidegain

9.1

Along a bustling path made of ancient cut cobblestone, shadows lengthen across the exterior walls. Taverns bursting at the seams with people searching for refuge and libations as the sun grows weary. At the edge of this narrow bustling thoroughfare, the cobblestone rises up and creates a barrier against the vast void of the Bay of Biscay. Laughter, playful arguments, and wanting whispers flood the air, adding to the oppressive heat the suns pushes towards me in its last ditch effort of discomfort for the day. I drink up every ray as my feet dangle towards the breaking waves. All is right. The sun rays slowly crossfade into the voices growing louder as the night begins.

Nose: light strawberry, cut grass, lemon thyme. All faintly so.

Palate: bell pepper, serrano pepper, thai basil, zippy, medium-high acid, light bodied, lower alcohol. — 14 days ago

Jakub Kalinowski

9.3

Tight & closed with dark black currant, graphite, cracked pepper, green bell pepper and an animalistic whiff. With time more fruit comes to the front but also some bay leaf, the graphite turns into stony minerality.
On the palate this is tightly wound around a core of pure black fruit and graphite & iron minerality. Amazing energy & power yet in a closed, quiet way. Gloved. Terrific depth. Love the cloves & bay leaf & rocky minerality in the super long finish.
This is quite profound - and is so very young.
A great wine from an unusual place. Love it! — 2 years ago

Seth Masterson

9.3

I'm probably partial because he's my neighbor but anyway the glass is full of spicy artisan black licorice and fruit leather made with black currants and just a touch of bell pepper on the nose that triggers a mouth watering effect for me.
First taste is very earthy, to the point that you would think that there's got to be dirt on your teeth. It's thankfully lighter than most 'Cali cabs' but it is grown in a high (300m) area of the Santa Cruz Mountains and blended with an intelligent mix of merlot (17%) and cab franc (4%). And only 13% abv.
I think it's about $45 or $50 retail which is a steal. — 4 years ago

Raun Kupiec

9.0

New world Syrah is just so different from the Rhône. Deeper, darker, denser, though still mid weight and gentle. Much lighter smoke characteristics, more cassis, plum, dark berries. Some green bell pepper too. Smooth, very mild hint of the oak. Integrated soft tannins. Nice long finish. — 2 months ago

Kirsten Christiansen

9.5

Just ripe peach, some grassy notes. A little green bell pepper. Very drinkable. Another excellent NZ Sauvignon blanc. — 9 months ago

Shengli Hu

8.9

Medium minus concentration of garnet color. BRETT. Roasted green bell pepper, tart tomato leaves, hawthorn, iodine, dried tea leaves, oregano, bay leaf, blood/sanguine. Medium acidity, dissolved medium+ tannins, medium+ finish. — 3 years ago

Nick Arensdorf

9.1

Juicy fresh blackberries and reduced black cherry, bay leaf and green bell pepper, and graphite. Subtleties of anise, mint, sandalwood and vanilla. Bursting flavor on the palate in my opinion. Deep purple, medium tannin, medium acidity. Yummy $15 rec from Mark and BGarden. — 4 years ago

Hum

9.2

Rich cassis and tobacco … vanilla frosting … everything well integrated… faint graphite ? Touch of bell pepper. — 3 months ago

Bob McDonald

9.3

A deep Ruby red - no hint of bricking. Coonawarra mint noticeable on the nose. Possibly drinking this a little young at 16 years of age - at least a 20 year old wine. From a warmer year showing cassis, blackcurrant, milk chocolate and a little bay leaf. Fine grained persistent tannins. Hand pruned and picked, natural yeast fermentation, matured in French oak. A gift to us from the owner and winemaker, Sue Bell. Drinking well, thanks Sue. I hope you don’t think we drank it too early. — 9 months ago

Lyn Farmer

9.3

Medium Ruby with lovely aroma of cherries, Raspberry, red plum, red currant, mountain herbs and violet. Medium body, crisp acidity and medium Intensity flavors of cherry, plum, raspberry, violet and an herbal note of bay leaf and bell pepper. One year aging in older barrels. Only 1,000 bottles produced. The tannins are notably soft and silky. La Visciola is widely considered the greatest producer of wines from the Cesanese grape (they also have two other bottlings). — 3 years ago