John Dykstra

9.4

Very different on the nose than the lips. Bouquet was almost floral while the taste was quite spicy. Turning out to be a favorite region for sure — 3 years ago

Chelsea Partin

9.0

Bold, with a spicy finish. — 3 years ago

Chris Durall

9.4

AAAlterrr Ego. Tree House Brewing 6.8% ABV — 5 years ago

Reena Lalji

9.0

Smooth, full bodied — 6 years ago

David Symes

9.2

Good after dinner glass — 6 years ago

Jiga Hitorn

9.1

Straight up ego free natural Beaujolais. Juicy, tart and spicy — 7 years ago

garry post

9.1

Smokey, tobacco, raspberries, spice... Very well done big, complex and engaging Pinot Noir. Plums, some barnyard notes and quite a bit of fruit overall but with a decided oak finish.

Trump ought to resign but it will take the courts, Congress, the media and most of all the people to badger him and his frail ego until he bails out of his criminal reign of terror.

Wine helps us get through these days.

My recollection is that it wasn't inexpensive. — 7 years ago

Stan Marks

9.5

Outstanding Cab!
Home with my love!
I — 3 years ago

Taavi Davies

8.9

Not the usual Posip - more like a Sauvignon with bags of mineralogy and good acidity — 3 years ago

Jordi Pazo

9.2

Garage Bar. Tast amb Alfredo Arribas. Garnatxa Prefil.loxèrica. 22,00.
11.05.19 — 5 years ago

Andreya Nightingale

9.6

When tuning a violin, one has many options. A tuning fork has always been my preference. I like the clear tone created by the vibrations of the fork smacking the side of my case and then clamoring to find just the right harmony with the wood of the instrument. The sound has a purity and if Hemmingway was a tone, he would be the A created by the tuning fork. Wine can hit a tone. It can express a purity of flavor that harmonizes with itself, and most importantly, harmonizes with our own personal vibrations. It can be a clear and graceful expression of itself, un-muddled by faults or ego. Just fruit and alcohol and tannin and acid. The powerful clarity of a single note in the measure of a tune. — 5 years ago

with mattswineworld

David Shaw

9.2

Blueberry Pomegranate Cider. Light carbonated head. Fresh blueberry note in nose. Blueberry seed, pomegranate tartness, perfumed apple followed by fresh blueberry flavor with length. Slight apple malic aftertaste, including tiny chunks of blueberry pulp. Very tasty, fresh but not at all apple dominant. Probably off dry. Alcohol 6.5% but tastes lower. Label promises "hard cider with a focus on nuance, delicacy and depth"; promise delivered — 6 years ago

Yuriy Roman

9.5

Hints of peaches and mango with some interesting hay-like funk. Well balanced hops to give it good structure. Very good! — 7 years ago

Ethan Webster

8.9

Checked it's ego at the door. — 7 years ago

Shawn Thompson

8.9

Lovely Okanagan red blend with notes of blackberry, cherry and tobacco with some subtle notes of toasted oak on the finish. — 3 years ago

Anne Arbonen

9.0

Very nice syrah, low acidity and sweet, mild taste — 5 years ago

Emily Ackerman

9.0

75% Monastrell and 25% Cabernet Sauvignon this Spanish blend has a nose of ripe cherry and spice and on the palate notes of ripe red fruit and cocoa with a clean finish and no cloying sweetness. Great alone or with food. — 5 years ago

Conner Esworthy

9.0

Did this as a vertical tasting 2012 Alter Ego, now onto secondary notes of stewed fruits, leather and coffee. Maybe not the case for all 2000s, but would even say this was a tad past it’s peak. — 6 years ago

Adam Kincaid

9.2

Interesting. Quite oxidized but still bursting with flavor. Pipe tobacco, old leather, lots of spice. Almost no fruit but notes of butterscotch, vanilla, and crispy toast. Clove and spice.

I struggled with the winery. While the higher end bins seem to be standing the test of time and taste great, it’s a radical approach to the wine making process. Many would consider the art and beauty of wine to stem from the earth and the land itself. Tasting and exploring wine is tasting and exploring the earth, the glass of liquid being the medium which we can experience.

This wine is manufactured using scientific methods and adulterating chemical processes. In theory, this wine could be from anywhere and anytime, an ode to the ego of the winemaker rather than a hymn to earth, soil, rain, and wind.

I would speak to the comparison of music created by a live orchestra of talented musicians to a synthesizer keyboard played by a single performer. The analogy still falls short, though.

I don’t want to be the snob or the conservative critic - I generally like experimentation and new approaches - but even as a food scientist I just question the validity of wine made in styles that are less an homage to their place and more of a lab experiment for the creator. — 6 years ago

with Jillian

Matt Bowman

8.9

Ego Death pt. 2 — 7 years ago

with Valerie