Jonathan Bennett

8.9

Chemistry in action. What’s not to like....:-) — 6 years ago

Marla Frederick

9.0

Love it. Chalky. 9th grade chemistry class with the really handsome teacher. — 7 years ago

Zoe Sand

9.0

A very enjoyable wine with crackers and cheese. Seems like it would work for any occasion. I appreciate the chemistry drawings on the label. — 8 years ago

Cameron Parry

8.9

Nice classic chemistry, just right amount of Brett. — 9 years ago

Brian Hearty

9.2

2009. Enjoying this wine with a selection of local washed rind and aged cheeses. Aromas of organic chemistry lab and flowers. Mouthfeel is thinner than expected. Acidity is sufficient to cut the cheese but not mouth puckering. — 9 years ago

Jeff McBride

9.2

This Merlot tastes like what I want a Merlot to taste like, strong fruit but balanced acidity. Now I know why they put chemistry on the bottle. — 9 years ago

Erica Orr

9.3

Super interesting Campari aromatics, fresh, structured, chemistry is wild- full Malo, higher pH than it tastes. — 9 years ago

Christi Allison

8.9

Yummy for a white wine! — 11 years ago

Marie Keep

Director of Fine Wines Skinner

9.3

Beautiful plummy color. At the brink, a piney almost retsina-like flash, as it opens up to violet and licorice pastille overlaying a deep savoury flinty cap gun/strike anywhere match chemistry. In balance with smooth polished tannins. Scrubby mountain herbaceousness with Iodine minerality finish. Quite luscious. — 6 years ago

Leonardo Lepiane

9.2

Great value, pure nice wine, no chemistry!! — 8 years ago

Michael Washabaugh

8.9

Paired with duck sausage orchiette (hand made at the restaurant). Cherry notes in the wine are dominant but not over powering. (The blood orange rind in the dish was important in the flavor chemistry here. There was no bitterness following each sip - very smooth ). — 8 years ago

Cindy Lin

9.1

Dark berry scent, fruit forward and good acidity. After an hour, chemistry transforms it into a wine with complexity. I enjoyed it. — 9 years ago

BurgundyFan

9.0

Very pleasant as an aperitiv, no green notes like the SBs from Chile or NZ. Reminded me a bit of Jura on the palate, some chemistry notes. Closed on the nose — 9 years ago

Alan Johnston

9.3

3.4 a fine Rioja. Perfect blend of fruits and chemistry. Regularly $21.99 on sale for $18.04. — 9 years ago

Ian Blackburn

9.7

Shocker - this Santa Barbara wine just spanked a $200+ grand CRU - a wicked twisted baked apple - slight botrytis notes - insane chemistry 94 PTS superb!!! France vs California -learnaboutwine.com 5.25.14 #delectable #wine — 10 years ago

Briggite Bardóoooo

9.3

Chemistry in progress :) — 7 years ago

with Magnetochem

Anastasia del Valle

9.5

I don't often drink a glass of beer but my husband does so I taste a lot of different kinds. I took a sip of this one and said, " i love it, pour me my own glass!" Well balanced, and I do not typically like mango flavor, this harmony is one worth trying. — 8 years ago

Zach Cherry

Account Manager Worldwide Wine & Spirits

9.4

A testament to the ageability of quality producers at even entry level Mosel Qmp. In the glass, still some silver and green. Low alc, so obviously little tearing (I keep hearing tearing is viscosity, but from a chemistry standpoint, it's rate of alcohol evaporation). Acidity, so on point and defining. Chemical petrol wafts off, dried moss, oregano, candied orange peel, zest, orange blossom...it kind of shows off for a while.

For $25 from a Terry Theise pre-sale, this is a goddamned steal. I'd pay twice this and smile while doing it. Buy it by the case, where you can find it. — 8 years ago

Stephen Osgood

9.6

2o13. searing acid bomb. only drink this in Chemistry lab under a hood with a white coat on. — 9 years ago

Alan Johnston

9.0

3.4 Reminds me of the 2005. Delicious Bordeaux, lovely fruit and chemistry. Regularly $29.99, on sale for $23.89. 2014 just as tasty. On sale for $15.99, regularly $19.99. — 9 years ago

Richard Jennings

9.9

A fantastic, complex Petit Verdot bottling, one of the best I've ever tasted, that will go decades, from wine chemistry textbook author Dr. Yair Margalit & his son Asaf. — 10 years ago