Paul Weil

9.0

While the label dubs this a "white wine", the Naked Wine site refers to it as a Sauvignon Blanc, so perhaps it is a SB-dominant blend? At first taste it does evoke the classic New Zealand style SBs, with lots of lemon-lime citrus and grassy flavors; however, once it has breathed a little bit (it's still quite young), it reveals some pleasant Chardonnay-like creaminess to the body. Perhaps 75% SB and 25% Chard? Stood up to spicy Asian potstickers and chicken egg rolls with a kale and Brussels sprouts chopped salad. Buy a few bottles and stash away for a year! — 10 years ago

Alejandro Garcia

9.3

Great wine, elegant tannins and some notes that evoke cherry cola. Really love how well it pairs with Mexican food! — 10 years ago

Ian Blackburn

10

No shocker - this was the wine of the day. So much content it stained the glass! Rich, ripe, cassis, vanilla creme brûlée, textural old vine fruits, layers of oak, toast, and ample tannin to balance and evoke bewilderment and praise! 99 points - one of the best Scarecrow efforts I have witnessed...a stunning wine 1st place Winner vs Nobel Bordeaux competitor in France vs California by learnaboutwine.com 5.25.14 #delectable #wine — 11 years ago

Wayfarer Vineyard

10

A cuvée of Dijon clones 37 and 777, “Mother Rock” is named for Wayfarer’s sandstone substrate which urges our vines to burrow deeply, their fruit echoing the unlocked terrain below. Flinty minerality ascends from the glass, a tribute to the wine’s earthy origins. Intense, bright fruit aromatics evoke raspberry, red cherry, strawberry, blueberry and red currant underscored by mineral notes and a delicate woody character achieved with aging in fine French oak. A mouth-coating cascade of cassis and black cherry carries through the long finish, bolstered by balancing acidity and velvety tannins.

We hand-picked and hand-sorted the fruit, reserving 24% for whole-cluster fermentation prior to de-stemming. The remaining berries were de-stemmed and hand-sorted again before transfer to tank. Five to seven days of cold maceration preceded more than two weeks of 100% native yeast fermentation. The fruit was then gently pressed, its free-run juice transferred to 56% new French oak barrels for 15 months of aging.
— 11 years ago