Paul T HB

9.7

If you can handle cask strength this is a nice one, finally opened after well over a year of buying, give it a splash of spring water
57.9 abv — 6 years ago

Martin Bergo

9.1

This wine is from NW Spain, just E of Rias Baixas, made predominantly of hand-picked mencia grapes of >50-year-old vines. The color is light purple with a brick tinge; nose is full and round with dark berries, a flinty salinity, mediterranean spices, and a hint of cabernet-like pyrazines; taste is also round with mild small tannins and medium alc. and acidity, dark fruits, no hint of new oak, and a pleasant elegant finish. Paired with spanish hams, dried pata negra filé, and French Beaufort ”gruyere-comté”-type cheese from the milk of high-altitude grazing cows. Yum! — 7 years ago

Robb Miller

8.9

Delicious and nutritious. — 8 years ago

Jeff Faulk

9.5

Love the buttery flavor. Great chard. — 9 years ago

with Teresa

Marcelo Freitas

9.6

Starting the Saturday at hog island in SF with some great bubbles n oysters. — 9 years ago

with Shilah

Rick Baumgarten

9.2

Another strong contender for WOTN of the 25 at our BYO tasting and grazing. — 10 years ago

with Philippe and Don

Michael Malpiedi

9.2

Ripe cherries, blood, orange peel, funk, smoke, cedar. Jeepers. A wild hog! Time plays tricks. — 6 years ago

Tom Inners

9.2

A deeper dive into Friuli. Inspired by a recent article published on Punch highlighting the cellar led by Bobby Stuckey and the attention given to Friuli at Frasca. Sought this producer out and glad to find this bottling with some age (2003). I was especially curious to try these wines with food and [Hog Island] Oysters are always my preferred litmus test for expressive white wines. A fun look at Sauvignon Blanc from this region.
Would be interested to seek out the Friulano from this same producer in the future. — 7 years ago

Hector Escaton

9.3

Intense ethyl acetate and toluene nose. Black pepper and a lot of heat. Oak finish with subtle caramel and vanilla. To be totally honest, while good, this whiskey is too bombastic and one dimensional. I think Bulleit Rye is at least as good at a quarter of the price. I look forward to trying the older Boss Hog. — 8 years ago

Francois Baldassari

9.0

Delicious Grenache with fruit and spices. Watch for the alcohol level though 😵 — 9 years ago

Rich Friedland

9.1

Slightly acidic and a bit higher in alcohol than the smooth jazz Sonoma bottles I'm used to, but i really enjoyed this. A hint of raspberry and forest floor. — 9 years ago

Nichole Lorentz

9.8

One of the best Zinfandels I have had in a long time! This might be my new favorite. — 9 years ago

Coastal Wine Consulting

9.9

#bourbonandbear #butreallyrye #whistlepig #bosshog — 10 years ago

Anya Shapina

10

Rich, well rounded wine. Black cherries and other deliciousness. — 7 years ago

Dana Thompson

8.9

Because what else would you have with oysters at Hog Island Ousters in Napa? Citrus and some peach and really refreshing. — 7 years ago

Narun P

9.1

100% Cabernet Franc

Deep, ruby, garnet-tinted purple. Opaque and youthful.

Superb bouquet, unmistakably Loire cab franc. Raspberry, wild strawberry, slightly herbaceous with distinct barnyard funk of cattle range, sheep meadow, and grazing field.

Smooth integration of tannin but still very much present. Med plus acidity, dry. Domineering red fruits with some compote like profile, leafy, minty with some sage and thyme.

Another birthday bottle. A surprise package. Very much smack right in the prime drinking window. Only short decanting necessary. I am also quite convinced that this is still on its upward trajectory. 91+ — 8 years ago

Eve Lofthus

9.0

paired w/ oysters at hog island to kick off MLK weekend. Oyster-brine d-i-v-i-n-e — 9 years ago

Justin Wade

9.0

A tasty Stout in San Fran. — 9 years ago

Michael Sobota

9.4

Notes of pine and spices. Very smooth and delicious for the price — 9 years ago

Rick Baumgarten

9.4

One of the faves of 25 at our BYO tasting and grazing. — 10 years ago

with Don and Philippe