Laura McHugh

10

Bought this in Farraghers on the sea road in Galway Co Ireland. Lovely rioja with a hint of liquorice and an undertone of dried fruit. Very full bodied!! — 9 years ago

Yianni Stone

9.2

Grown two miles down the road and 12.9% abv. Very curious. Has a little bit of the drinkability of a Beaujolais, but the dark tannin structure of Napa cabernet. Spicy black pepper, but at this point, no roasted meat character. A little thin but solid tannin, fruit, and acidity. Will love to retry in a few years. — 10 years ago

Matt Sterr

9.2

Slightly bitter Bret intermingled with slightly tropical hop flavors. Not too big or overpowering, either. A nice balance is achieved in this medium-bodied brew. Well done. — 10 years ago

Christopher Bates

Master Sommelier, Owner/Winemaker Element Winery

9.4

Pretty impressive beer. Holds its booze in check, but not hidden. — 11 years ago

DJ K

9.1

A diamond in the rough! — 11 years ago

Isaac Pirolo

9.3

From the folks who brought you (in label order from top to bottom) Anamoly and Zeitgeist, Hyde de Villaine and Long Meadow Ranch, Terra Valentine, Massican and Larkmead, Hobel and Milton Road Trading Co., lead by a Master Sommelier employed by Dana Estates, previously with Harlan, Bond, and Promontory, and the sell side being handled by a VP of marketing from Michael Mondavi's Folio.

The stated goal was to create the best pound for pound Cabernet Sauvignon in Napa (highest QPR). The band pooled resources and pulled favors, sourcing the grapes from "one of 'those' vineyards" that cannot be named due to a NDA. 18 months in 1-year old French oak. 15% Merlot and 2% Cab Franc round the balance of Cabernet Sauvignon.

I knew going in this would not be an over extracted fruit bomb, but upon opening I had my concerns that this might be too far in the opposite direction. Fortunately, after 30-45 minutes, it started adding weight like a prize fighter after weigh-in. Acacia flowers, melted licorice, black fruit, with plenty on mineral laced, satiny tannin. Give this an hour, wait for your second glass, and it will envelop you. 93+

And for the record, my guess is they sourced the grapes from a Spring Mountain vineyard. — 9 years ago

Gae Saccoccio - NdC

10

What is happening over here is an odd experiment that put together two fairly different elements, two opposit vision of life: the out-of-date Marsala "fortified Mistella" wine, aged in old cask which outcome of a pre-industrial and artisan era; therefore a plastic coffee cup synthesized from petroleum process, sad expression of our too-chemical contemporary age we're be subjected to in nowadays world.. I'm certainly on the Marsala De Bartoli side of the road weaving together my hands in the shape of a bowl to drink it like I was a cave man, till the end of time! http://www.marcodebartoli.com/en/ — 10 years ago

Alis Franklin

9.0

Light and easy drinking. — 11 years ago

with Benjamin

Daniel Mahdavian

Consulting Somm-Daniel Mahdavian Ventures

9.5

Dried ripe prunes, res raisins, brandied cherries & hot stewed blackberries on a sandy gravelly road in the dead of summer. Loved it. — 10 years ago

Sierra Kathleen

10

Strong in taste...not to sweet — 10 years ago

Jonas Johansson

9.0

This is actually a great Imperial IPA with a bit of a "brown" finish. I really like it. This is what you drink in front of the fire pit on a cold California evening while you stare in to the fire pits red burning coals. — 10 years ago

Sue Shay

9.3

This inaugural vintage blend of 60% Sauvignon Blanc Clone 1 and 40% Sauvignon Blanc Musque was co-fermented from selected vineyard rows and hand-harvested fruit. The wines were aged 40% in neutral French oak and 60% in stainless steel. Gooseberry, lemongrass and wet concrete on the nose and a mouthful of lime, white peach and pie crust on the palate. Only 50 cases produced. The future looks bright for this new, family owned, artisan winery. — 11 years ago

Corynn Crisfield

10

Total favorite! — 13 years ago