K Brooks

8.9

Dinner at Cosme NYC — 7 years ago

Katherine Blatz

9.1

Mark Jessup made it, that says it all. 2012 Coombsville Cab. It's not "celebration" but not far from it. Small vineyard production. Dark fruit, chocolate, soft tannins...easy drinking now or keep it down for a few years- if you have that much self control! — 7 years ago

Jody Scharf

9.2

Crisp blackberry nose. Caramel, blackberries, tart cherry. Delish. — 8 years ago

Rob Scalcione

8.9

Sweet, but lively and good acidity — 8 years ago

Christian Bronstein

9.2

Too young and under-developed, needs time. — 9 years ago

Cynthia Badiey

9.0

So very good. — 9 years ago

Benoit Duhamel

9.4

Diner avec Gregory Patriat au Laurea.
Carafé 3 heures, le vin est d'une jeunesse, on dirait encore sur l'élevage. Persistance aromatique impressionnante. Grand vin en devenir ! — 9 years ago

Rob Moose

9.4

Stunning Spanish white, instructed to emulate the great Chabs. A.Kitchen in PHL — 9 years ago

Matt Bonelli

9.5

Delicious — 9 years ago

Yusuke Amamiya

9.5

スペインのオーガニック。しっかりとした風味だけどオーガニックらしく優しい後味。@KALDI — 11 years ago

Michael Tao

9.0

Really nice blend. Enjoying at La Ginestra — 7 years ago

April Sutton

9.0

Raspberries. Tartness. Tiny bit of black licorice. Tastes like vanilla. Low viscosity. Tastes bright. Low acidity. — 7 years ago

Phillip Naslund

9.0

Piquepoul blend. Super easy drinking — 8 years ago

Cynthia Badiey

9.0

The longer it was open, the better it got. — 8 years ago

Edmond Bordelon

9.3

Wonderful wine. I cannot add many more thoughts than what Greg Gregory wrote. Why wait?! It is ready to go now! Problem I have with many wines. Discipline and patience. Okay problem I have with the rest of my life, too... — 8 years ago

with Katherine

Tom Kobylarz

9.1

Modern representation, polished, less barnyard and funky but expressive in meaty and fruit notes like blackberry. — 9 years ago

John Pringle

9.3

Excellent Tempranillo — 9 years ago

Benoit Duhamel

9.2

Diner avec Gregory Patriat au Laurea.
Prend du temps à s'exprimer mais après 1 heure, c'est vraiment beau — 9 years ago

B Lowry

9.4

Very well balanced. Nice acidity, hits at the front with a hint of honey, nice mouth feel and ending with earthy tingling fruit finish. Very drinkable. — 9 years ago

Casey Nolan

9.0

Rich and dry Syrah- plum & chocolate tastes. Really enjoyable. — 10 years ago

Nils Bernstein

9.2

A slightly oxidized skin-contact Chard from Valle de Guadalupe - I love this wine! — 7 years ago

Morgan Salama

9.7

One of the best reds I've had in a long time.. — 8 years ago

Michael Kvasnicka

9.3

What? That's epic. — 8 years ago

Max Gottesfeld

9.0

More bars should have this. — 8 years ago

with Ian

Emanuel Kaliontzakis

9.0

QPR through the roof — 9 years ago

Christopher Jones

9.0

A dry rose with a little more character then it's peer group. A rose that carries a little less shame. Perhaps a wine snobs rose? Rating based on a sub $22 price... — 9 years ago

Stephen Hecht

9.1

Really opened up nicely. Wife is on 3rd glass and very happy. Normally stops at 1. I'm happy too! Great colour and body. — 9 years ago

Benoit Duhamel

9.2

Diner avec Gregory Patriat au Laurea.
Nez tres ouvert, fruits rouges
Belle longueur — 9 years ago

Olivia Champion

9.2

Silly blend. Really enjoyed this to ring in the new year. — 9 years ago

with Chris and Keith

Nicholas Livingston

9.7

Saint Gregory Cuvee Alexandra Cuvee # 10 Brut | Méthode Traditionelle | 12.5% | 40% Chardonnay, 40% Pinot Noir, and 20% Pinot Blanc | A boutique sparkler to be sure from the talented hands of Gregory Graciano, Brut Cuvee Alexandra is made from fruit grown in the lofty Potter Valley that looks out over the Russian River below in California’s Mendocino County. Only 215 are made and each bottle seen every fuss and detail from the moment it is cluster pressed through its 100% barrel fermentation, along its long, cool rest sur latte (in bottles on their side), a thorough riddling and degorgement a la glace before being muzzled under wire and cork for even further development. The results are simply marvelous. Leesy tangerine scents and toasty pear notes, a persistent bead whose streaming texture is balanced by that liqueur de Champagne and a rich body but mineral acidity that keeps it buoyant and bright despite its alto range. Best of all –it’s an absolute pleasure to drink combining intellect and hedonism. More from the winery here…https://thewinecompany.box.com/s/yurvfgabt165nffezga7 — 11 years ago

with Jason