Steve Rura

8.9

End of my Broc holiday shipment. Light and very tart zin. Blackberry, plum, and craisins. A bit of earthy spiciness, and faint char on the nose. 12.5% abv. With Gouda and mini toasts. One last indulgence before going back to the daily grind. — 6 months ago

David Koenen

9.2

Cherry, plum, coffee grind, both rich and restrained. Fully ripe, with freshness. Really good. — 2 years ago

Pablo Garcia

9.0

Slightly oxidized notes give way to orange grind notes. There is a hint of honey and a zing of lemons.. nice mid palate and finish . Very enjoyable — 6 years ago

David Kline

9.2

Solid black base with cappuccino frost. Fine bubbled spring snow-melt-on-medium-range-mountain lacing. Just shy of sweet, chocolate nose with coffee dusting. Cocoa shell, sprouted barley grain toast, dark rye, medium grilled beef loin. On the palate, cocoa nibs, dark chocolate shavings, mocha grind, with a zippy chocolate effervescence throughout. Top-notch porter, with a balanced body and great depth in a fine porter. — 7 years ago

Jordan Wardlaw

9.3

Showing very, very well right now. Two of the four bottles we tasted had a slightly oxidative fruit character, giving an overall impression of Bordelaise winemaking. Lots of blueberry pie, baking spice and coffee grind notes with a hint of mocha, vanillin sweetness and spice box/leather finish. Incredible length, purity and complexity. One of the more memorable Ridge bottles I’ve had and it will only continue to improve. — 7 years ago

Heather Trawick

9.0

This is a damn fine wine that your lovely friends gave you and it pairs nicely with the end of day relief from the daily grind of working with idiots. It’s juicy with slight woody tones, that one could describe as a Marx/Engels mashup. It compliments late capitalism and the workers struggle.
#paymetodrinkwineinsteadofworking — 8 years ago

with Jamie, Toonie and 1 other

David Koenen

9.2

Best one from the bunch I bought some 20 years ago. Dark, mysterious red. Full bodied, powerful. Spice box. Coffee grind, dark chocolate and cherries. Dusty, cacao like tannins. Bold and brazen. — 8 months ago

David Shaw

9.3

La Combe Verte Vineyard. Herbal and Marionberry notes in the nose with a hint of butter. A panorama of berry flavors - blue, black, rasp - in the mouth. Soft, good acid but needs some time to open. Hint of black licorice on the finish. After an hour, a fine grind of seed tannins emerges while fruit flavors integrate and acid softens. Nice fluid mouthfeel too. More time needed? After three hours, hints of lavender and black currant emerge. Overall, a wine of subtlety with some remaining aging potential. — 2 years ago

Hum

8.9

Blueberry jam, boysenberry, black peppercorn, purple flowers, touch of coffee grind. Pretty balanced and integrated, drinking well now. Fairly long finish. — 7 years ago

Daniel P. Drake

9.0

This afternoon I have opened the 2016 Gainey Vineyard Santa Barbara County Santa Rita Hills Pinot Noir. The Gainey Vineyard has been around since 1962 and has been producing wonderful wines since then.

On the nose there is strawberry, raspberry, cherry cola, rosemary, herbal and vegetal notes, slight hint of vanilla and oak with an earthy undertone.

On the palate there is cherry, raspberry, plum, clove, spice, light oak, lavender and an earthy backbone.

This wine is medium bodied with medium + acidity and medium to + fine tannin that leads into a medium long fruit and earthy finish. I hope everyone has had a wonderful long weekend and are ready to get back to the grind. Please be safe and enjoy the short work week. Nostrovia! 🍷🍷🍷🍷 — 7 years ago

David Kline

9.3

Ah the joys of breakfast at night! Milk and dark chocolate colorations from crown to base, undulating division as dark forces agitate upwards. Perfumed with Musky coffee, black strap molasses and spiced date filling, burnt toffee, dark brown sugar with vanilla; Turkish and mushroom coffees bicker over malt sugars. Darkest espresso grind and baker’s chocolate overwhelm vanilla bean and licorice, burnt pecan pie filling, burnt phyllo flakes delicately dissolve into mocha and darkly toasted oak. — 7 years ago

Joyce Lin

8.9

Yellow to gold color. Lemon grind, lemon curd, wet stone, slightly menthol with high acidity, unripe apricot and yellow peach dominated on the nose and palate, hint of almond paste, yellow flower bouquet note with deleted honey note, tangerine peel, light caramel. Med plus to full body. — 8 years ago

Todd Abrams

9.4

2014. If you could turn lemon and pineapple into hard stone, grind it into a fine powder, and snort it through a €100 bill, it might be a similar experience to this wine. Great concentration and lift throughout a sip with an epic, bedrock finish. I would love to taste this bottle after 15 years in a cellar. — 9 years ago

Donald Patz

Owner/Winemaker Patz & Hall

9.4

The mighty Pisoni Vineyard produces some very compelling Pinot Noir. It’s hard to pick it early because the signature of the site seems to develop later. I liked it. Not to take any of the winemaking for granted it seemed fully ripe but had an acid tang I was surprised by. More time in bottle might grind that down. I’d dance to it — a year ago

Lyle Fass

Founder Fass Selections

9.4

The nose is so refined as it should be as this is the most refined producer of St. Peray. The elegance is what stands out here and the classiness. Nose has some gras, rich fruits but is so gorgeously floral and granitic. Yellow creamed corn (garmanbozia?) as well. Palate is just so refined. Palate is elegant and grinds you down in the best way with the hardcore grind house roussane minerally. Juicy and so classy. Palate staining length. Shows the richness of the vintage but is perfectly bisected by the Tunnel St. Peray style. So focused. Needs air. But a promising start. — 3 years ago

David Kline

9.3

Atop heady iodine, wet mossy and pine bio, green apple sliced thin, melon, lemon and lime peel, smoky glazed ham with pineapple, igneous grind, dried sunflower blossom, jasmine, fall maple leaves, roasted corn with sweet chillies, cinnamon, and the faintest matchstick sail memory scents. Instantly warm and welcoming ginger candy, caramel, leather, graphite, cinnamon oil, hazelnut, pine sap, mint, calvados, cherry stem, eucalyptus, tangerine oil, lime, and jalapeño. Intense and lingering, filling the mouth beyond its capacity to taste. Really lovely Talisker manifestation conjuring metal and stone textures like some dark tale of briny ghosts! #Talisker #scotch #scotchwhisky #scotchwhiskey #whiskey #whisky #TaliskerStorm #singlemalt #Isleofskye #Scotland #madebythesea #classicmaltsselection #Islay — 7 years ago

with Courtney

Andrew Lohse

8.9

Cassis, red plum / coffee grind — 7 years ago

Joyce Lin

9.0

Light yellow color, dry, lemon zest, lemon juice, hint of tangerine and yellow nectarine. Slightly plastic with ripe fruit note. Med plus to high acidity. Cheese grind and a bit creamy. Tart yellow apple finish. — 8 years ago

Joyce Lin

9.0

Yellow with gold hue, jasmine, yellow flower note, perfumed, steel, irony, slightly petrol and sweet on the palate, lemon grind, tangerine peel, ripe yellow peach and apricot, med to med plus acidity. An aromatic Riesling. — 9 years ago

Vito Polosa

9.2

Deep brown brick red, faint smoke, overripe cherry pickled in alcohol, bitter spices, grind, pencil shavings, long lasting sapid finish of porcini..yum got.raclette — 9 years ago