Great local product!! — 7 years ago
Excellent! — 8 years ago
Mmmmm tasting woody apricot pine — 9 years ago
Beautiful Amber color. Aromas of candied pears. Bright fruit. Luscious and Lovely. — 9 years ago
Olivier Rivière, Viñas del Cadastro, D.O. Arlanza, Castilla Leon. Fino y estructurado — 10 years ago
Que bien, hombre ! — 10 years ago
Yet another excellent Tidal Bay wine from Nova Scotia. One of the best from the region, well-balanced, crisp with an amazing fruity nose. — 11 years ago
24 Orrell. Gift from Gen. Soooo Good — 6 years ago
Typical scent of vanilla, baking spice, dill, fruit, and red fruit. Lots of energy on the palate, a little smokey character, earthiness, and spice. Mineral finish. Rambunctious, but good. I like it! — 6 years ago
A really nice, smooth, and light rosé that I can't wait for Spring to enjoy on the deck. It will survive lying down for 4-5 months and will be wonderful to toast the return of warmer weather! — 8 years ago
Boozey. Smells like butterscotch and vanilla. Notes of honey, figs, sweet plums, and peach. Very sweet. — 9 years ago
Nice wine...had the 2012. Decant first and let breath. — 9 years ago
Speaking about buying local ... — 10 years ago
Wow rien a redire ! — 10 years ago
Grown in the Russian River Valley which is perfectly suited for the delicate weather needed to grow perfect Pinot Noir. Tierra y Mar Is exceptional with perfectly balanced acidity notes of not Meg and clove highlight the depth and complexity of this 2015 Pinot Noir — 6 years ago
Surprenant... pour un vin Québécois donc je lui donne une note dans ce sens (pour un vin Québécois) — 7 years ago
The wine of my daugther born : 1996 — 8 years ago
2004. A little thin, probably in its window of drinkability now. But excellent. — 9 years ago
ベルーナ。きちんとまとまった味。個性はないけど、普通に美味しい。 — 11 years ago
Ellen Clifford
At last a wine that is not the remains of my Champagne weekend. It’s a smidge green and tannic. I wish I’d saved it for a few years. This is potent and interesting and I think I should have just given it at least three years. D’oh. Maybe a day or so of being open will help because the potential on this is huge given fruit, tannins and acid. — 6 years ago