David G

9.0

Loved this. Fresh into my new “habit” so not a ton to say other than really enjoyed it. Definitely buy again. — 6 years ago

Amanda Mae

9.8

Perfect for less than $20 tuesday wine — 7 years ago

Abby Echiverri

9.0

drinking habit — 8 years ago

with Bea, Salone and 2 others

Jeffrey Lew

9.6

Did this... Camphor, mint and beautiful dried fruits.. serious stuff in a so so year. Can see how this can become real bad habit... — 8 years ago

S.R.Alexander

9.0

Camp fire, Porto and s'mores. It could be a habit. — 9 years ago

Christopher Fowler

8.9

Continuing with my habit of posthumous wine-logging, here's what we drank last night. Aged in oak for 16 months, it had lots of lovely vanilla notes and helped dress up leftover duck breast. — 9 years ago

with Michael

Kaitlin Ohlinger

9.0

Very nice- lots of mid palate tension, pomegranate, strawberry. #imbibeadvintage — 9 years ago

Matt Sterr

9.1

Gorgeous, single vineyard SB from Happy Canyon. Dry with honeysuckle and stone fruit. — 6 years ago

Jordan Wardlaw

9.3

Tightly wound and reticent at first, the 2015 Isole demands more attention and patience than the prior vintage. It’s the typical pretty, elegant and polished style but the tannins are less forgiving and the minerality will put your face right in the dirt. Think forest-scented wild red berries, savory spice, potpourri and sprinkles of cigar ash. Probably enough acid to power most kitchen appliances- if this becomes a habit you’ll need a good dental plan. Chianti at its finest! — 7 years ago

Jeffrey Lew

9.6

Dam... this is how you get a Burgundy habit. Wow. Spices, cherry, and some great minerals. Fabulous. — 8 years ago

Jonas Hartz

9.4

I'm a creature of habit — 9 years ago

Adam Wills

8.9

I've gotten in the habit of saying "Mind if I snap the label? 'Preesh." — 9 years ago

Alex Applegate

9.0

The smell of the scent when a nose tastes the scent through nose taste buds gives me the idea of times applying 92% isopropyl alcohol (Kroger brand) to a bong with slightest cannabis residue that one can be inspired to clean it, so as to inspire confidence that one is not laden with a problematic habit, but instead very much in control of ones life, as evidenced by the clarity and lack of sticky residue on ones bong that would actually be indicative evidence that cannabis smoke does, in fact, have the potential to coat ones lungs with a sticky and carcinogenic cannabis residence, adding coarse-ground kosher salt (brand unknown) to the mixture so as to incorporate a non-scratching scrubbing abrasive to this cleaning solution, perfect for creating smaller fissures in the formerly-unified front of this "filtered" byproduct of cannabis-combustion, thereby increasing the surface-area-to-volume ratio of this buildup and thereby permitting greater dissolution of the material. That being said, I wholeheartedly vacuumed the airborne scent particles to my olfactory receptors at a velocity I would describe as really fucking quick. 58% cacao chocolate, Rwandan coffee beans, smoothed but sour red grapes thank you, sterling residents of Lake Silverware. — 9 years ago

with Grace

LM Segal

9.0

Surprisingly yummy Cali Cab Franc. Starts out strangely carbonic, but after a 45 min decant it struts some very Chinon stuff. A light, zippy but woodsy-sweet lingering red. — 7 years ago

Jeffrey Lew

9.8

Oh, so that’s what Pinot Noir should taste like. Warning. Don’t try unless you want to kick your habit to another level. This was still very young but you can see the quality of everything that went into this wine. Nothing like DRC...Magic in a glass. — 7 years ago

Raj Harb

9.2

Habit forming — 8 years ago

Jeff Mitchell

9.5

I can count on one hand the number of times I've been impressed by a "natural wine". This bottle makes up for all of that. Smooth, beautiful, great balance of acid and light red fruit. Habit forming. — 8 years ago

Edmond Bordelon

9.2

Wonderful Zinfandel! Yes I cannot kick the Zin habit and with this one, I am glad I did not quit. Not overly fruity and jammy. Great balance of fruit and tanin. — 9 years ago

with Katherine

Ned Gray Creed

9.3

One of my favorites. Especially alongside mango, avo, jalapeño, jicama, cilantro salsa. Because people like to say salsa. — 9 years ago

with Derek

Tiffany Sams Cox

8.9

Last summer we got into the bad habit of putting big halves of yellow peaches on the grill. The juicy caramelized peach halves would then get served up atop a thick slice of pound cake with a decadent scoop of vanilla bean ice cream. Ok, back to the wine. The peaches are there and they're Adele-ish peaches. Citrus blossoms and gardenia tickle your nose. The density of pound cake fills up the middle and vanilla hints around on the finish joined by a streak of limestone and a handful of toasted pistachios. I'm adding the pistachios to the dessert next time. — 9 years ago