Timmo Rol

9.1

Huize Van de Ploeg - earthy nose, Syrah and Grenache, dry and complex flavour. 100% organic, hand picked. — 7 years ago

Gabby costanzo

9.7

Unexpected lunch with benefits — 8 years ago

Roel van der Burg

Sommelier at Restaurant Entrepot

9.3

Appealing Chambolle. Showing lots of fruit and elegance. Small production domaine, hand picked grapes and indigenous yeast fermentation. — 9 years ago

with Midas van der and Niek

Malcolm Rainier

8.9

Really good. Effortless spice intrigue, just like it says on the bottle. That or hints of asparagus wee. You decide. — 9 years ago

Wine Luxury

9.3

Love this hand picked Zinfandel named after Ken Wilson's Grand Mother ! stAnne Crossing called Allie McClure $100.00 a bottle — 9 years ago

Amy Lieberfarb

9.7

Fruit forward bing cherry, raspberry, hand picked hand sorted beauty in a glass... Very Russian River Valley some floral on nose..minerality. — 9 years ago

Phil Kessling

9.2

2011, Clos Des Vignes Du Maynes, Cuvée 910, Macon Cruzille, field blend of Chardonnay, Pinot Noir and Gamay. #3 in the Thanksgiving lineup. This cuvée is made the same as the Cluny monks made their wine in 910AD. Hand picked field blend of chard, PN and Gamay. I buy this every year and it is an amazing value. Light, refreshing with red fruit and a little earthiness. Paired well with the smoked turkey. — 10 years ago

Charles Schneider

9.5

Each cab cluster had to be hand picked, due to many days of rain. So, no berry rot. — 10 years ago

Roger Burr

9.7

This is a very drinkable young wine The wine opens with cherry and cedar and over time scents of fig jam and tobacco. This was a special selection picked by my favorite Portland Oregon wine shop Mt Tabor and as always his selections are special. — 10 years ago

Lea Jane

9.8

Maltese wine D.O.K Superior- hand picked grapes! — 10 years ago

Dirk Pettigrew (Pirate)

Sales Pirate Cru Wines

9.9

Exceptional single vineyard, dry-grown, hand-picked, unfined & unfiltered old vine Mataro. Perhaps the best I've had. Only 100 cases made. — 11 years ago

Maggie Leahy

9.2

Hand picked....feet squished....bomb.com — 7 years ago

Brett Davis

9.1

Bold and peppery good drop — 8 years ago

Martin Bergo

9.5

100% Sangiovese from Poggio al Sole and Arcidossino areas are hand-picked, selected, destemmed and pressed with long maceration followed by aging in French oak. Dark slightly hazy ruby color; amazingly large and elegant nose of red and black fruits, green notes, herbs and spices; atypical Tuscan on the palate as the tannins were smooth and elegant, perfectly integrated oak, delicious acids and fruits and a long finish with fruit, liquorice and vanilla. — 8 years ago

Brian Grech

9.2

The best with Old Bay and hand-picked blue crab — 9 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.0

Family owned since 1796 500 hectares of land all hand picked and hand riddled — 9 years ago

Amy Lieberfarb

9.8

Nose of dark cherry, roses. Palate is black cherry, and dark berries and earthiness from coastal terroir. Fruit has more intensity on finish. Love this winemaking team and these vineyards rock...Hand picked and sorted.

— 9 years ago

Brian McMahon

Sales Polaner Selections

9.2

Varietals: Gamay
Organic: Certified
Biodynamic: Practicing
Vineyard: From La Roche Pilée vineyard in the heart of the Morgon appellation at the base of the famed Cote du Py hillside (1.70 hectares).
Orientation: South facing with a slight slope.
Soil: "Decomposed granite and crumbly schist referred to regionally as "rotten rock"". Natural composting kick-starts bacterial activity in the soil that is very beneficial to the vines. "
Viticulture: 60-year-old vines with very low yields. Extensive pruning to further limit the yield; No chemical pesticides, fertilisers or herbicides used, giving a totally natural wine; all bunches are picked by hand and very carefully sorted to retain only the fully ripened whole bunches.
Vinification: No sulphur pitched for fermentation. Semi carbonic maceration for up to 12 days. Using an old vertical press, pressing is very slow and gentle, crushing only the fruit and not the seeds.
Aging: In barrels on fine lees between 5 and 13 months. The barrels are old as the aim is to allow the wine to breathe without giving it a woody taste. The end of alcoholic and malo-lactic fermentation takes place in oak barrels. Light sulphur is added after malo-lactic fermentation and at bottling to ensure the wine keeps well over time.
Notes: Bio-Vitis is the name Michel Guignier gave to this wine composed of 100% Agribio-certified fruit from La Roche Pilée, a site located at the base of the famed Cote du Py hillside in Morgon. The wine is a selection of old vines that are barrel fermented in neutral oak. It is the most structured wine in the Guignier lineup with classic red fruit character, sappiness and a seductive, round mouthfeel. — 10 years ago

Vinovore

8.9

Very clean varietally iconic characteristics. Indigenous yeasts, long natural fermentation, large Alsatian oak casks, long lees contacts, hand picked and sorted, whole cluster, gravity sedimentation. MW — 10 years ago

Leta Soza

10

How can you go wrong when it's hand picked by Kermit? — 10 years ago

Rose’s Cafe

9.5

We heard that South America was up and coming with Malbec, so when we saw this bottle from Chile for $3.99 at the grocery store down the street, we picked it up. Although a product of Chile, it was imported and bottled by Chill Out Winery in California. A quick Internet search shows that Chill Out has a number of low-cost selections on the market. Low cost is fine with me. We found this wine to be very nice! It starts with a berry-apricot and finishes with bold tannins. In many ways, it's as nice as the Malbecs we've had from our local Umpqua Valley wineries. I'll definitely buy it again. — 11 years ago

Ed Thralls

Owner/Winemaker Thralls, Director Flowers Winery,

9.4

Aromas of dark cherries, earth, crushed black tea leaves, and dried rose with a savory palate of black cherries, feral raspberry, and fig on the palate. The tannic structure is pleasing and significant from whole clusters and finishes with lingering acidity. All fruit was hand-picked in the early morning, hand-sorted, 67% whole cluster tread by foot and 33% crushed and destemmed into a small lot fermentation bin for a 5 day cold soak and start of native yeast fermentation. The wine is unfined and unfiltered. — 7 years ago

Martin G Rivard

9.6

Given to us by awesome friends!!
@Tania Rodriguez absolutely beautiful hand painted Magnum picked up directly from the winery in Italy. Incredible soft and seductive on the nose and palate. Thank you Ed & Tania! I owe you one 😜🍷😜 WoW it was awesome and truly enjoyed by all!! — 8 years ago

with Christine

Euna West

9.4

Euna had this 9 years ago

Brianne Guist

9.0

A classic example! Still has remarkable acidity, crisp lime and mineral character. I remember it being almost undrinkable in its youth. — 9 years ago

Laissez Fare

9.0

Els Jelipins 2009 (a very kind gift from, and shared with, @J_A_A). Made by Gloria and Berta Garriga in the hills Penedès. Based around the Sumoll grape, with a slightly different blend each year (depending on which rows of vineyards they decide to take fruit from). The fruit is hand-picked over a number of sessions — always early in the morning and in small cases. It ferments with the natural yeasts, without temperature control, fining, or filtration and only a touch of sulfur added right before bottling. Open-top barrel fermentation and some wax-lined oval amphorae are used, along with lengthy aging in big barrels. Each bottle is painted by hand – the design is different each year, but always includes the symbolic heart.
This has to be one of the most distinctive, intriguing and confounding red wines I've ever tasted. The first thing you notice is the cloudy ruby color. A mysterious scent leads to strong flavors of green herbs (almost medicinal) on the palate: is it tarragon or dill, or both? Elderflower perhaps? Maybe fresh olive too. Underlying this is an ever-changing red fruit core (cranberry, tart cherry), with the odd streak of wet rocks and a zippy freshness. Totally raw and wild. Impossible to pin down and paradoxical.
Ultimately, this wine was indomitable. We paired it with a full-flavored Iranian stew (ghormeh-sabzi), then with vegetarian Indian curry. The wine went remarkably well with both, though I wouldn't say it 'paired' well. You could always taste the distinct flavors of the wine, and it didn't interfere with the food, but they didn't really enhance each other either. Essentially, even robust food flavors could not tame this cloudy, 'little-looking' red wine.
After all of this, I will not say that I am gagging to try this wine again, as I'm not really sure I love the flavor profile overall … but it did grow on me over the four days we had it open. And the wine was possibly even better on Day 4 than it was on Day 1. I would definitely be happy to try it again, though, as there is no doubt it would challenge palates, ideologies and spark conversation. This is a 'real' wine, with no pretense and oodles of individuality. — 9 years ago

Brian McMahon

Sales Polaner Selections

9.0

Region: Beaujolais
Appellation: Beaujolais
Wine type: Red
Varietals: Gamay
Organic: Certified
Vineyard: The Beaujolais appellation spreads over 30 km between Saône Valley and Haute-Azergues and Haut-Beaujolais hills from North to South. This wine is primarily made with fruit from the Morgon sector.
Orientation: South facing with a slight slope.
Soil: Decomposed granite and crumbly schist referred to regionally as "rotten rock".
Viticulture: The vines are 40 years old; they are pruned quite extensively to limit the yield; all the bunches are picked by hand and then very carefully sorted to retain only the fully ripe, whole bunches.
Vinification: Semi carbonic maceration for up to 7 days. Traditional Vinification temperature: 22° C at the beginning of fermentation and 32° C at the end. On pressing, cooling to 22° C to retain as much aroma and flavor as possible.
Aging: In vats on the lees. All terroirs vinified and aged separately.
Production: 550 cases
Notes: Lacy and charming with a suprising amount of structure for an entry level Bojo. — 10 years ago

Greg Slovacek

9.4

Hand picked no bruises. Really light and crisp — 10 years ago

Dirk Pettigrew (Pirate)

Sales Pirate Cru Wines

9.5

Dry-grown, hand-picked fruit from 155 year old vines - nothing but Grenache from the Pirate Cru. — 10 years ago

Andrew Tuffner

9.4

2007...hand picked from our France trip — 11 years ago