David Renaud
Sébastien David
L'Hurluberlu Saint-Nicolas de Bourgueil Cabernet Franc 2010
Stinky, reductive, needs lots of air & time to breath. Funky cab franc which many won't like. — 10 years ago
Bacchus Cellars (David Gordon)
Ginger's Cuvée California Pinot Noir 2012
David Gordon from TriBeCa grill killing it with this classic Monterey style Pinot! I love it! — 11 years ago
David Reynaud
Beaumont Crozes-Hermitage Syrah 2012
Animal, wild, floral, forest fruits, ripe and juicy and incredibly well balanced. 👏🏻🐾🌲🐗🍓 — 9 years ago
David Reynaud
Georges Reynaud Crozes Hermitage Syrah 2011
Lovely, lean Crozes. Taut acid spine with olive and game and barely ripe blueberry. Refreshing, if not complex. — 9 years ago
Michael David Winery
Inkblot Lodi Tannat 2011
Delicious red from Michael David. Inkblot 2011 Tannat. A rare grape variety that is truly luscious. Bold rich delicious! — 12 years ago
Michael David Winery
Earthquake Lodi Petite Sirah 2013
Definitely needs to open up. Was sweet on the first sip. Significant fruit tones at the outset and got dry as it opened. I would give it a good half hour and drink and enjoy. Solid choice. — 9 years ago
Michael David Winery
Lodi Chardonnay 2014
Not buttery for a change. Dry. Lemon nose with a hint of grapefruit. Clean. Hey I'm in St. John. You could serve me Welch s grape juice I'll like. I admit it. I'm weak. I'm not strong like @Ron R Ron — 9 years ago
😉
Michael David Winery
Gluttony Old Vine Amador County Zinfandel 2006
2006. 8yr old Zin from Lodi. This used to be a bruiser of a wine. Now it's quite balanced, nuanced, and at the end of its life. Very vegetal with green bean and English pea aromas, balsam, and tasting of an amalgam of stewed raisined cherry, black currant , oak, mushroom, and white pepper. 16.5%abv. — 12 years ago
Mike Mayer
Just baked blueberry muffin with cinnamon on the nose. Beautiful flavors of tea leaf, blueberry, baking spice and a little mocha on the palate. An extremely complex wine from Pritchard Hill. The tannins are ultra-sleek with a fantastic finish. We get some earthiness throughout the entire tasting process which adds to its complexity. Would love to put a case of this back for a decade to see how it matures. Love it!
— 9 years ago