Michael Chelus

9.0

Black cherry, raspberry, cranberry, blueberry, oak and spice. Great acidity and well-integrated tannins. — 11 years ago

Ed Marberger

9.6

Similar to 21 Brix. Harrisburg farm show — 12 years ago

CS

Sales Amy Atwood Imports

9.1

John Lockwood ladies and gents, keep and eye out for his name. Blind tasting yesterday revealed 50% lovers of this wine, 50% felt it was one dimensional. I'd have to disagree... I think it's textbook Syrah. Yesterday I noted it "smells like a Pax or Arnot-Roberts Syrah" because of the white floral tones and the unmistakeable Syrah characteristics. Had a touch of EA, but I felt it made the wine more lofty, carrying other esters up from the glass. Blueberry, red currant, baked olives and a touch of cream. Standing great on day 2, EA is still there but still a positive note, not a nail polish remover, more like blueberry magic marker meets blueberry pie, brown spices- nutmeg and clove, a little walnut hull, dark chocolate. Color looks extracted, aroma's would imply the same, but its not overly so, soft yes, acidity is there but shaded by the fruit. The grapes are sustainably farmed, harvested at 23.5 Brix 100% whole cluster, gentle foot tread 1-2 times per day for a short cold soak, followed by a cool 10 day fermentation with native yeasts, pressed to barrel before dry to finish ferment, native ML. 13.7% alcohol 3.7 pH. 125 cases — 12 years ago

Kevin Rhule

8.9

Nice peppery aftertaste — 11 years ago

Todd Howard

9.1

A blend of some sometimes overbearing grapes ends up delicious and easy to finish the bottle with friends. — 11 years ago

Lois Bloom

9.7

One of my favs! — 12 years ago

Zachary Edwards

8.9

24.99 at Darsh's in Wallingford. Quite simply, no wine from Chalk Hill CA disappoints. — 13 years ago

with Chrystie

Peter Langenstein

9.2

Great classic napa cab from a small producer - vineyard is behind Brix restaurant in Napa — 11 years ago

Bryon Sheets

9.0

Smoky, structured, nicely balanced. Picked at 30.2 brix (!) — 11 years ago

CS

Sales Amy Atwood Imports

9.2

Aaaahhh Dirty Durty Duuurty... A little rough out of the gates in the first day, but this wine was just bottled, and judging it now would be as ludicrous as telling a 6 year old he'll never grow up to be a Unicorn Wrangler. Second day it was more intact, more cinnamon spice I associate with good carbonic maceration, not the banana and cotton candy. Bright, fresh red berry fruits, soft mid-palate with sour cherry core, fine but dense tannins and loaded with spice. This wine shows all the right dimensions of being something beautiful, I'd say 6 months and she won't be afraid to show herself to you. 2 years, and you'll wish you'd saved more bottles. Picked at 20.7 degrees Brix, whole cluster fermented, "barely" foot tread, more just pushed down with feet to maintain whole berries under the juice to promote carbonic maceration. A fairly aggressive pressing was done at the end of ferment to try to squeeze some tannins out and add a bit of structure and texture. Aged in one 5 year old Demi-muid and one 5 year old French oak barrel. Never racked until bottling. 82 cases made. 11.6% alcohol 3.9 pH — 12 years ago