James Webb

9.4

This is wonderful - a nose of fresh ripe sweet red strawberry, morphs into some raspberry. Acid builds perfectly into a balance of fruit and acid with the prevailing strawberry note at the center. Finishes also fruity with just a tinge of green fruit but just a hint, and a I mean a hint, of chalk. This balances the finish beautifully. Really world class rose. — 6 years ago

Eric Adams

8.9

Not bad at $30. Not great either. — 9 years ago

Linda Marshall

9.4

Very big fruit. Very smooth finish. Smoky front Good spice. — 9 years ago

Kelly Wilson

9.0

Fruity and caramel. It is good if you want a light white with my favorite flavors of a Chardonnay. Great for a cheap wine. — 9 years ago

Anthony Lombardi

9.2

Had to open another bottle as the tannic structure in the last one was so striking. Decanted for the bulk of the day as this was tight & tannic for several hours. The decant is the key as it is now a pleasure of smoky red fruit & light herbal quality. Will check back on these in a few years. Serious stuff. — 10 years ago

Ian Blackburn

9.6

Tender, amazing chalk and autolytic notes ... Fresh pear and baked green apple - Devine! — 11 years ago

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.2

A savory juicy textured herbal food pairing champ. Like cooking sous-vide with an immersion circulator, what was once a geeky oddity has found a permanent home on our table. Not a universal solution, but really the right tool for the job in certain situations. Like pan seared halibut with fennel or spring vegetable risotto. — 8 years ago

Matt Perlman

9.3

Lovely nose with chalk, lemon, apricot and a saline, marine aspect, like the inside of a seashell. Palate is focused and beautifully delineated, with great length and verve. — 8 years ago

with Steven

Howard Yang

9.8

This has to be the most elegant champagne I have ever smelled and tasted, its nose is absolutely mesmerizingly fragrant, notes of white peach, honeysuckle, golden apple, Rivera pear and triple cream Brie cheese laced with hint of clementine and orange blossom, velvety mouthfeel with balanced acidity and micro fine mousse, tastes of baked apple, lime zest, honey, poached pear, bitter lemon, mineral, chalk and orange peel, absolutely silky texture with long and velvety finish, aftertaste of white peach & pear. — 9 years ago

Doctor No

9.2

A really nice St. Emilion blind. Wait, California?? — 9 years ago

Diane Pelot

9.0

Had 2013 and it was great. — 10 years ago

Greg Gregory

9.0

Nice surprise. — 10 years ago

with Demetria

Lynn Murray

9.8

Fine wine for Pennsylvania! — 13 years ago

Rabindra Tambyraja

9.0

Nice ripe berry. Very enjoyable, good balance and smooth tannins. — 8 years ago

Matt Forester

9.1

2016. Nice acid. Lemon. Chalk. Steely Chardonnay. Will definitely seek out again. — 8 years ago

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.3

I love this wine. I love this wine because it exists all the way at the 'painstakingly clean and precise' end of the skin-contact spectrum. Don't get me wrong, I love the super-natty wild and wooly and of the spectrum too. But this. This is so purely and exactly what it sets out to be. And I love it. — 9 years ago

Gerald Montoya

9.5

Elegant, velvety, deep and intriguing. Bay leaf, black and red fruit, flowers and a mineral streak. Check back in 5-10. — 9 years ago

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

9.0

Garnet red with some browning on the edges. Nose was definitely tight to start, with a couple hours of air it changes from chalky and savory to some dark berries. Kind of all mixed together. Cassis and blackberries in the attack with some earthy and vegetal undertones. Moderate tannins (6.5/10) and a moderate body. Slightly furry moderate plus finish. Drink till 2019. — 10 years ago

Karen Prettol

9.1

Very nice wine. — 10 years ago

Patrick Dolan

9.3

Slight vanilla and crisp smell. Some pear too. Taste has some bitter and sour notes but malactic makes it a little smoother. Minerally. Better with food. Had butter garlic clams. — 13 years ago