Daniel McGeough

9.3

Chameleon wine, changed and adapted to each dish of the night!! — 7 years ago

Geoff Kallweit

9.3

A bit of a chameleon. Peppery first but then earthy and meaty, finally dark concentration. Nice violets in the aroma. Very interesting wine. — 7 years ago

Aaron Rankin

9.3

Poured straight into the decanter and enjoyed over an hour with dinner. On the dark end for Pinot; the color, an honest resemblance. Savory nose of herbs and stewed meat, with an overtone of cherry preserves or cola, depending how much you swirl. Palette is expansive and deeply integrated, bringing the same elements of the nose to life. This wine can be dusty and earthy, or bright and fruity. It’s like a chameleon. There’s a lot to enjoy along the lengthy finish. Age has treated this well so far! — 8 years ago

Carlos Gonzalez

9.3

Chameleon. — 9 years ago

Andrew Brenner

9.0

Big notes from ox, oak, and citrus to start. A bit honeyed, but opens into a nice citrus punch. A bit of a chameleon. Needs food, would be difficult to enjoy on its own. — 9 years ago

TheSkip

9.6

Amazing! A chameleon for a nose. At hour one - black fruit. Hour two - dark chocolate (I was actually shocked by how different it was!). Hour three - a mix. Lovely tannins. Great finish. Extremely well done @Mike Smith ! I'm patiently waiting for the Tuesday release! — 9 years ago

Steve Woloshin

9.0

Single malt from India?!? Wow. Very complex with spice and cloves up front, a butts of citrus and honey on the mid palate and a long spicy-sweet finish. A total chameleon. — 10 years ago

Byron C Mayes

8.9

Bright yellow gold in the glass. Nose of yellow apples and popcorn (but read on!)! Medium palate yields a great balance between baked yellow apples and *lightly* buttered toasted popcorn. Supported nicely by a backbone of medium plus acidity. Don’t be put off by my earlier description. The “popcorn” is ultimately a balance of malolactic and roasted oak. And the key word is “balance.” All of the things you look for in a California Chardonnay are there — oak, butter, pole and tropical fruits — but none of them overpower or dominate. A fine example of what Mendocino can do with this chameleon of a grape. — 7 years ago

Mike Evans

9.2

A blend of 60% Côt and 40% Cabernet Franc, with tiny amounts of Cabernet Sauvignon and Pineau d’Aunis, this chameleon of a wine starts out showing its Cabernet Franc character with dark fruit and herbs, then with some air the pure purple fruit Côt steps forward to lead the orchestra for a while, before receding to let the Cabernet Franc again command the stage, though this time in a more rustic, olive-tinged, herbal style that reminds me a lot of Olga Raffault's 2009 Chinon Les Picasses. It has plenty of tannin but plenty of fruit to keep it balanced. Fun, interesting, and pleasurable on a primal level that nourishes the soul and the body. Based on my experience with 1997, 1998, and 1999 Côts and the 1999 Cabernet in recent years, I expect that it has years of pleasure left to offer. — 7 years ago

with Eric

Seba Stian

8.9

Pale ruby, juicy dark cherry with raspberries and other red berries. Noticeable touch of peat, and delicate oak. Not really tannic, soft and round on the edges. Acidity higher but toned down by juiciness, well balanced, dry but with enough RS. Does not taste like piercing to the bone. Recommend to keep and hold - sadly bough just one bottle, let it 🌬 to get all from it - it's a chameleon. — 9 years ago

Velma Cooper

9.0

Velma had this 9 years ago

Byron C Mayes

8.9

Dark transparent ruby purple in the glass. Nose of blueberry-plum cobbler. Fruity palate of blueberries, blackberries, vanilla cream. Medium tannins and medium plus acidity. Excellent chameleon of a wine just as at home with burgers on the grill (or in the sack from Checkers) as with prime rib. The Coro Mendocino gang is onto something -- as evidenced by homage ventures like the Outer Coastal Plain's "Coeur d’Est" blend -- and we American wine drinkers should support it. — 9 years ago

Roel van der Burg

Sommelier at Restaurant Entrepot

9.5

These are singing at the moment. Such a typical chenin-power, but bonedry. A real chameleon with food. Plus some nice waxy & zippy chenin aging tones on top of it. Brilliant for the money it will cost you! — 10 years ago

Ron R

10

Disgracefully good. A gift for the evening from @David L and his lovely wife Kristen - thank you so much my friends 😍. Never tasted this before, but am mesmerized now... With every sip, this evolves like a chameleon. Texture, weight and acidity are all in lock-step. Agree with RP on this. Perfection in a glass. — 7 years ago

with Anne-marie and David

Lindsay Corrigan

9.1

Our “House White” simply Chameleon for white meat, fish or seafood cuisine. A great value, refreshing without food and consistently a thirst quencher. White flowers scents, front of citrus fruits, light olive oil viscosity and finishes with fresh pear tartness. This puts a capital “W” on Wino! 🥂 — 8 years ago

Ray Vanderhoff

9.3

Lots of depth. Sicilian orange wine that has a beautiful creamy texture. Aromas and flavors of apricot, bees wax, yellow delicious apples, flowers and minerals. A bit of a saline note. Earthy and rustic. As it gets oxygen, mushroom flavors evolve. The next day, anise notes appeared. This wine is a chameleon! Great mouthfeel. Almost “sherry-like.” Aged in clay amphorae. Magnificent! Shared this beauty with Kase. — 8 years ago

with Kasey

Michael Elmore

9.4

So dirty out of the gate (zero Brett, just funky terroir) followed by such a crazy evolution through too many phases to describe. Chameleon Barthod. — 9 years ago

MaJ CappS

8.9

So many layers, a changing temperature nudged chameleon. Totally worth the experimental pleasure!
— 9 years ago

with Les

Judd Blair

9.2

Flirting with austerity, this is Hawaiian Punch made by very serious Germans. Cherries and muted floral notes - a food-friendly chameleon. — 10 years ago

Tiffany Sams Cox

9.3

Tempranillo - somewhat a chameleon - is a varietal I almost always enjoy in any expression. This Paso Robles version shows the darker side of its fruits with plum, amarena cherry, and mission fig. There's an initial impression of broken gray earth that builds as the nose opens and gains complexity with dried sage, fennel pollen, and dare I say. ..a whisper of American oak. The tailored structure impresses Ribera del Duero in my mind and I want to open this again sometime. ... side by side with something like Alonso del Yerro's Maria. — 10 years ago