G

9.2

This was actually really nice — 7 years ago

Fredrik Finn

9.3

A very impressive wine. Five and half year after harvest and the wine is only in the only in the beginning of a very long journey. A layered, complex and intense nose, oozing of minerals with plenty of fruit to balance the oak. Powerful but never heavy, and athletic wine with a vibrant acidity, a broad mid palate and a long finish.. More Burgundian than most Burgundies, costs peanuts. — 8 years ago

"Odedi"

9.1

Pretty ruby in color with a wide reddish rim.

Beautiful fruity nose with black currants, blackberries, cherries, vanilla, cedar, chocolates, tobacco, eucalyptus, mocha, diet coke, alcohol, pencil lead, leather, spices and peppercorn.

Full bodied and smooth, with medium acidity and long legs.

Fruity on the palate with blackberries, plums, cherries, currants, oak, vanilla, licorice, green vegetables, spices, chocolates, tobacco, dark coffee and black pepper.

Medium plus in finish with round tannins and spices.

This Merlot from the Carneros appellation, is drinking very nicely now with a velvety mouthfeel. Well balanced with enjoyable complexity.

Enjoyable by itself or with food.
Good right out of the bottle, and a little better after an hour in a decanter.

Peaking now and for the next five years. A blend of 88% Merlot and 12% Cabernet Sauvignon. Aged in French oak barrels for 17 months (30% new).

I paired it with filet mignon and mashed potatoes.

14.5% alcohol by volume. — 8 years ago

Beau Carson

9.4

Outstanding Willamette Pinot. Cola, cherry, wet earth, and a surprising amount of tannin. — 9 years ago

Lynn Lim

9.0

Five blend of whites. Not super sweet but clean and crisp — 9 years ago

with Niaz

Jessica Gwizdala

9.4

Good for a glass or two. Sweet — 9 years ago

Coltin Short

8.9

Finishes like beef jerky — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

This 06 still needed nearly two hours to open up. The fruit was nice but the earth and dark minerals needed time to calm down. The blue fruits were good throughout just over powered by dark earth and minerals until an hour forty-five in the decanter. — 9 years ago

Trevar Ondiek

10

My birthday — 8 years ago

Brandon Duke

8.9

Big, bold and smokey, good with steak.
Gift from Rj, from the Wine Goddess . $20. — 8 years ago

Vijay Parikh

9.6

Four hours and forty five minutes of air using Audoze method followed by 45 minutes in the decanter. Likely overkill perhaps an hour less on Audoze method. Beautifully balanced. — 8 years ago

Henrik Poulsen

9.2

14.5% alc.

Catfish Vineyard is one of the oldest in Lake County with vines dating back to 1901.
Primarily Zinfandel (but at least five other varietals) is included in this field blend.

Tasted blind I found this super enjoyable and punching way over its modest price tag of $25. — 8 years ago

with Kurt-Inge

Laura Watenpool

10

Love this! — 8 years ago

Chris Hyde

9.5

Still has plenty of life. Tannic and elegant, robust, fruity mid palate. Could cellar for another five years easy. — 9 years ago

with Shannon

Martin Redmond

9.2

The wine pours a medium gold color with promising honeysuckle, baked apple, melon, and baking spice aromas. On the palate it's full bodied for a wine that sees no ML. It's harmonious with bright acidity and a hint of tannins that add to its delightful structure. It shows baked white peach and apple, melon, a bit of nectarine and baking spice flavors with a lingering finish. This is a great winter white! The fruit was sourced from the Bonofiglio Vineyard, owned by Glenn McGourty and his two brothers. It's a seven-acre organically farmed vineyard is located five miles north of the town of Hopland. It was aged in neutral French oak for five months with lees contact and stirred once a month to increase mouthfeel. 14.2% abv — 9 years ago

Erin Pooley

Owner/Winemaker Good Luck Wines

9.2

Super solid at 10 years. Seemless. Probably best now or for another five years — 9 years ago

Michael Mugmon

9.4

With homemade pesto and fresh garbanzos. — 10 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

A wine I’ve enjoyed mostly upon release or near it. I vowed to wait six years and nearly made it. At least it is 2018...just! It’s worth waiting this/that long for it to develop. On the nose; sweetly, baked fruits of; dark cherries, strawberries, black plum, plums, blackberries, and notes of blue fruits. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium, beautiful spice, black fruit tea, limestone minerals, loamy, dry, brown top soil, fresh dark florals and violets. The mouthfeel is full, rich & lush. The tannins are round, still have some teeth and possess velvety round edges. It’s fruit driven but not a bomb and showing elegance & grace. Fruits are perfectly ripe; dark cherries, strawberries, black plum, plums, blackberries, notes of blue fruits and dry cranberries dip in and out. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium beautiful spice that is more pronounced on the palate, black fruit tea, touch of melted brown sugar/molasses, limestone minerals, touch of rich dark sweet turned soil, loamy dry brown top soil, soft understated eucalyptus/mint, dry fresh florals and violets. The round acidity is just right, just a slight very small alcohol burn, the length, structure, tension and beautifully balanced finish are in a very good place. Even better in 2-3 more years in bottle; which is when I’ll have my next one. Photos of; the winemaking duo of Gary Franscioni (left) and Gary Pisoni, Rosella’s Vineyard on the right. As well as, Garys’ Vineyard at the bottom. Producer notes and history...The Santa Lucia Highlands appellation is known for its rich, vibrant Pinot Noirs. However, that wasn’t always the case. The first Pinot was planted in 1973, but results weren’t all that great. Chardonnay was the appellation’s early star. Much of the area’s current fame for Pinot Noir arguably can be traced to Gary Pisoni, a free-spirited wine enthusiast who grew up in a Salinas Valley vegetable farming family. Pisoni decided to plant a few acres of Pinot Noir in 1982 on his family’s horse ranch, at the southern end of what was to become the Santa Lucia Highlands appellation but his horses started eating the grapes. So, they had to go. His initial planting were limited by a lack of water until he dug a well on the property. Pisoni started planting even more Pinot Noir. The vineyard is now around 45 acres and nearly all of it Pinot. By the late 1990s, word had spread about the success of his vineyard, and a number of Pinot specialists from around California had started lining up to buy his grapes. He started producing his own wine in 1998. Pisoni isn’t the only Gary who has become a force in the Santa Lucia Highlands. Gary Franscioni, a childhood friend, followed Pisoni’s lead by planting grapes and started Roar Wines in 2001. The two of them now have five vineyards between them...all farmed meticulously with the same crew. They are best of friends...sort of a Mutt & Jeff. They have become a formidable presence in the Highlands, attracting interest from top winemakers and Pinot Noir lovers from all over. Franscioni is also from a vegetable farming family; Pisoni figures they’ve known each other since they were 3 or 4. Franscioni saw his friend’s success and once he got some money together, decided to plant grapes of his own. Franscioni’s property is farther north and cooler as it’s closer to the Monterey Bay. He was going to plant Chardonnay. He woke up and Franscioni recalls imitating Pisoni, and shouted, “plant Pinot!” Franscioni planted what became Rosella’s Vineyard, named for his wife, in 1996. He took Pisoni’s advice and planted four acres of Pinot Noir, although he still planted 12 acres of Chardonnay. It’s now a total of around 50 acres with three-quarters of it Pinot Noir. The next year, they decided to become partners and planted Garys’ Vineyard, a 50 acre parcel where they grow Pinot and a little Syrah. Since then, Franscioni has developed Sierra Mar, 38 acres of Pinot, Chardonnay, Syrah and a tiny amount of Viognier. The two teamed up again to establish Soberanes Vineyard, 35 acres of mostly Pinot Noir, with a little bit of Chardonnay and Syrah. That last vineyard was developed by Pisoni’s son Mark. The Garys might seem an unlikely pair. Pisoni is colorful character to say the least and has an outspoken manner. Franscioni comes across as more serious- minded. However, the collaboration between the two, who often address each other as “partner,” clearly works well. The two are good on their own, but better together. Pisoni being more gregarious acts as the frontman. He is the Ambassador. He’s a check on the rest to keep the quality high. Franscioni and Mark Pisoni run the farming on their own vineyards and work together on the joint ventures. The family involvement doesn’t stop there. Jeff Pisoni makes his family’s wines, which are under the Pisoni and Lucia brands. Franscioni’s son, Adam, joined the family business in time for the 2011 harvest. He handles sales for Roar and helps his father manage the vineyards. The grapes from all five vineyards are in huge demand, because the two families are such careful farmers, constantly tweaking and improving. Prominent customers include; Testarossa, Siduri, Kosta Browne, Copain and Bernardus. When a new vintner approaches them about buying grapes, the partners examine the winery’s track record and the Winemaker. If they like what they see, the winery is put on a waiting list. There’s not very much movement in their vineyards. When Franscioni planted Sierra Mar, he and Pisoni had 62 wineries waiting to buy fruit. Soberanes was developed with the idea of working with some new winemakers. There was some concern, even among the two families, that quality might suffer as the vineyard operations grew. However, there’s no indication that’s the case. In fact, with each new venture, they build on what they’ve learned in their older vineyards. Eventually, there will be even more vineyards. The Pisonis and Franscionis have purchased a 100 acre cactus farm in the Santa Lucia Highlands. There’s still a lease on the property. So, prickly pear cactus will continue to be grown for five more years. But at some point, the land will be planted with vines. Both families understand the importance of continuing to build for the future. The Garys looking back tell a story of being in the same spot some years ago and looking at a field of broccoli out back. He told Franscioni that the field would look a lot better with Pinot Noir vines. Now that parcel is part of Rosella’s Vineyard, and it’s planted with Pinot. Everybody thought he was crazy...most people usually think that when someone makes a bold decision. He’s a person who has always had vision and creativeness. He also has tremendous passion. Good things only happen when a person possesses all three of these qualities. Their wines are primarily available by mailing list. However, Nepenthe in Big Sur, CA acts as a quasi tasting room for some of their wines. — 8 years ago

Casey Stringer

9.2

2011. Petite, Syrah, Malbec blend. Big simple and damn tasty. Perfect for the giant pork chop that is on the grill now. Dark blue fruit. Viscous texture. Nearly black in color. The petite is really showing through. — 9 years ago

Robert Stavis

9.1

Big fruit forward pinot. Berry flavors with a little smokiness. Drinking well five years in and still has plenty of life left. . — 9 years ago