Richard Betts

Master Sommelier/Winemaker/Mezcalero Saint Glinglin, Sombra

10

Wow. This is what a concrete egg ought to do.... So good — 10 years ago

John B. Lonas

9.2

Buttery & Nice! — 10 years ago

Andis Wines

10

The 2011 Andis Meritage is a blend of 60% Merlot and 40% Cabernet Sauvignon. Aged in concrete tanks and finished with a nice compliment of French oak, the wine expresses aromas and flavors of cedar, strawberry, black cherry and coffee. Delicious paired with grilled meats, rich cheese and savory stews. #Andis #Meritage #ConcreteTanks — 11 years ago

Todd Ziegenmeyer

9.7

A great Sauvignon Blanc from a boutique winery out of Santa Maria (Presqu'ile). Partly Presqu'ile and Riverbench vineyards this wine shows it's uniqueness with intriguing hints of jalapeño. Seven months in neutral oak, stainless steel and concrete egg. — 12 years ago

Roy Piper

9.2

The best of all 10 Wind Gap wines I tried today. And one of the cheapest. 13.75% alc and it shows. Love the Jolly Rancher strawberry flavor. Gum coating tannins. Wish more of their wines had this slight added layer of ripeness. From 85 year old vines grown on pure sand in Alexander Valley. Made in a concrete egg. A huge surprise. — 10 years ago

Justin Timsit, MS

Wine Director, The Rittenhouse

9.7

Mind blowing chard. Unfiltered, concrete ferment, 12.2abv, reminds me of aged Ganevat. Nutty, lemony and cheesy — 10 years ago

Mason Balistreri

Sommelier, International Wine Guild; Balistreri Vineyard; Sales, Joy Wine and Spirits

9.2

Bright acidity from the concrete egg fermentation. The flavors are approachable even though it is a grape most people haven’t heard of. Fresh pineapple and vanilla. People would love it if they could give it a chance. — 11 years ago

Colin Yates

Wine Buyer Macadoodles Fine Wine & Spirits

9.4

Anyone who has rated this CDP below 9.0 has most likely made a mistake. That being that they opened it too young (I also did this rating the 2011 in 2015), but more importantly, did not give it adequate breathing time when they did so. Bravay keeps the co2 level very high during aging to prevent oxidation producing a wine that not only is going to age beautifully but NEEDS time to breathe. He also prefers tannin from skin not stems and oak so it is fermented and aged in stainless and concrete vats. After proper decanting, the 2011 leads with a full bouquet of dark berries, spice and a lovely violet note that keeps my nose in the glass. Medium to full in body with an elegant balance of ripe fruit and acid. Raspberry and juicy cherry fill my mouth with just a touch of pepper on the lingering finish. Tasted several times over 4 hours. Notes taken after 3 hours. — 10 years ago

Kristin Donnelly

Senior Food Editor Food & Wine Magazine

8.9

Oak vs concrete. So cool to try the same wine made with two different aging methods. I think I'm on team concrete but I'd love to see how they both evolve. #pasowine — 11 years ago

This One Goes To Eleven... This Is Not The Account Of Spinal Tap!

10

This had this 11 years ago