Spinning_spins

9.3

100% Airén aged 24 months on American oak. Medium gold, with aromas of oak, straw, baked apple, and beeswax. Golden apple, slate, and more beeswax flavors, with medium-plus body, a silky texture and a long, dry, mineral finish. Balanced and cellar-worthy. Very much like a Viña Gravonia, but without the oxidative note. Give it time to open up, or better yet, decant, as recommended on the label. Great with fish, but this has enough stuffing to hold its own with heartier dishes like chicken and mushrooms, etc. — 9 years ago

Steve Carlo

9.0

Not too heavy. Nice on its own and probably with steak or pasta too — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

8.9

On the nose, creamy dark & mid red fruits, fresh purple florals and loamy soils. Palate of lean ripe fruits of; blackberries, dark cherries, plum & raspberries. The tannins are dusty but grippy, raspberry cola, brown dusty soil, crushed rocks, fresh purple florals, leather, bramble, steeped fruit tea, good acidity but not a great finish. Astringent and dry. Wine is really tight at this point which is surprising for a 2012. Elizbeth Tangney is the Winemaker. She worked for L’Aventure in Paso Robles, Booker Vineyards, in St. Emillion and for Bryant before becoming their Winemaker. Aron Potts is their Consultanting Winemaker. He has his own label, Potts. He was previously the Assistant Winemaker at Kongsgaard and was the Winemaker at Château Troplong-Mondot in Bordeaux. Both shown in the photos as is their estate building and one of their vineyards. — 9 years ago

Brandon Boesch

9.5

Fantastic Sonoma coast Pinot. Nothing like a drc trained winemaker making his own label for 1/100th of drc price. — 10 years ago

Martin Mills

9.2

Well it's a bit cheeky to give your own wines a perfect score (see the other reviews) but this is stupendous stuff. Loosely knit and full of crunchy fruit and savoury herbaceous notes, it's a splendid example of the New Zealand quality revolution. They're not giving it away at the lcbo ($52) but this would easily be $20+ more if it had a California label and exponentially more if it was from burgundy, which tasted blind you might suspect. — 10 years ago

Patrick Derdeyn

9.3

A farmer turned producer. Mary grew grapes for many of the big names before starting her own tiny little label. I keep thinking this 07 will be ready to drink but it continues to improve. Not even close to peak yet. The 94 overall rating on delectable says it all. Great pinot. — 10 years ago

Genevieve LeMarchal

9.2

The sommelier I bought my summer mixed case from was spot on. This is from a 6th generation family that just started their own label. Really good crisp Spanish white. Yummy. Better go get more before summer actually starts! — 10 years ago

Andrés Solís Lira

9.0

Only after googling this wine I -oddly- came to know that terroir authority, saxophone player and owner Pedro Parra got inspiration from jazz record label Blue Note for this eye-catching wine label. But that's only the tip of the iceberg! A juicy, extremely refreshing, light-bodied red from Carignan and Malbec a.o, a multi blend that is different every year. My grandfather, a renowned local-drunk traveled every season to Cauquenes (a coastal, dry-farmed spot south of Santiago) to buy a number of demijohns for his own consumption, and I suspect that that wine tasted more or less like this. It's funny how young and iconoclasts winemakers are bringing Chile back to its roots by looking at the future. If you ever come across this wine don't think twice and buy a good number in the spirit of savvy drinkers like my grandad. @WineTraining @Dusan Bradanovich — 11 years ago

Jacqueline Cochrane

9.5

Crisp, dry finish. Great with a nice cheese and on its own definitely buying this one again. — 11 years ago

Gordon Wilkie

9.3

Better than your standard Veuve or Moet. Holds its own among the big players. Must opt for the vintage. — 11 years ago

Noah Carlson

9.1

Noah had this 12 years ago

Joe D'Angelo

9.4

Very tasty 07 Spring Mountain Cabernet. Aaron Potts own label, you may also know some of his other consulting projects like Quintessa, Blackbird, Bello. This is dense and concentrated, loaded with dark fruits, spices, coffee and chocolate. Rich and Voluptuous all the way through. — 13 years ago

John Kemper

9.3

The '08 I Balzini Colli della Toscana 'White Label' is somewhat of a rarity - a reasonably priced Super Tuscan. However, it holds its own against more expensive examples. Pure aromas of licorice, tea, almond and red raspberry. Creamy textured with sweet oak flavors. Nice crisp acidity and a persistent finish. — 14 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Is there anything better than Ribeye & Claret? From my perspective, no. This is the second wine from one of more prestigious Chateaus in St. Estephe. Bordeaux rule number 2, buy the hell out of good producers second wines in very good vintages, like 2005. You’ll get great wines at more affordable prices. Providing, you exercise patience; which is rule number 1. Decanted for 3 plus hours. On the nose, ripe; blackberries, dark cherries, black raspberries, baked strawberries, black plum & cherries pull up the rear. Incense, herbaceous character, anise, scorched dark earth, burnt ambers, anise, baking spices dominated by vanilla, black tea, black cherry cola, loamy dry soils, dry & fresh red florals with violets for days. It’s in a great phase with many years ahead. The body is full and round. The texture has you wanting more. It’s velvety and ripe. Tannins soft and powdery, around 65-70 resolved. The fruits are ripe & ruby...showing the excellence of the 05 vintage. Blackberries, dark cherries, black raspberries, baked strawberries, black plum & cherries pull up the rear. Incense, herbaceous character, anise, scorched dark earth, dry stones, leather, cigar with ash, burnt ambers, anise, baking spices dominated by vanilla, black tea, black cherry cola, loamy dry soils, dry & fresh red florals with violets for days. The acidity is dead on. The length, structure, length & balance is harmonizing like America on the album, “ Horse with No Name.” The long finish is; ruby, rich, elegant, round, beautiful and lasts a minute plus. Beautiful wine. 9.4 with the steak. 9.2 on its own. Photos of; Chateau Cos d’ Estournel, hosting/tasting area, private wine stock and barrel cellar. Producer notes and history...Chateau Cos d’Estournel has a long history in the appellation of St. Estephe. Louis Gaspard d’Estournel, gave his name to the estate after founding it in 1811. It only took a few years before Chateau Cos d’Estournel became famous with wine lovers and royalty all over the world. In the early days, the wines of Cos d’Estournel were not sold through the Negociant system. The owner preferred selling his wine directly to his customers. In fact, Chateau Cos d’Estournel was exported to numerous countries across the globe, with a large portion of the production being sold to India. It was that connection to India that inspired much of the unique, east Indian design we see at Cos d’Estournel today. Chateau Cos d’Estournel was one of the first Chateaus to bottle, label and sell their own wine. This practice continued until the death of Louis Gaspard d’Estournel in 1852. After his death, the estate was purchased by an owner that sold their wines on the Place de Bordeaux, using the negociant system. If the Chateau had not been selling their wines through the negociant system, it would never have been included in the 1855 Classification! Chateau Cos d’Estournel was sold to the Charmolue family, the owners of the neighboring Chateau Montrose. They continued to own the estate until 1917, when it was bought by Fernand Ginestet. The purchase was the next major step in the development of Cos d’Estournel. The next era in the development of Chateau Cos d’Estournel took place in 2000, when Chateau Cos d’Estournel was bought by Michel Reybier, who made his fortune in the food industry. Michel Reybier hired the son of Bruno Prats, Jean-Guillaume Prats to manage Cos d’Estournel. Things improved with the efforts of Jean-Guillaume Prats who helped design the most modern wine making facilities in the entire Bordeaux wine making appellation at the time. A complete renovation of Cos d’Estournel took place in the winemaking facilities and cellars. The wine making facilities are completely modern, using 100% gravity. On October 15, 2012, Jean Guillaume Prats announced he was leaving Chateau Cos d’Estournel to join LVMH. Jean Guillaume Prats was replaced by Aymeric de Gironde. Following the departure of Aymeric de Gironde in 2017, the owner, Michel Reybier took over managing the estate. In 2018, the estate released COS100, produced from their oldest Merlot vines that were 100 years of age. It was limited in production to a 100 Jeroboams, (3 litres) and 10 Balthazars (12 litres) and a few other sizes were produced from only 2 barrels of wine. The proceeds from COS100 go to the charity, Elephant Family, that is devoted to protecting and nurturing Asian elephants in their own, natural habitat. Cos d’Estournel’s new cellar is a joint reflection by the technical team, the architect Jean-Michel Wilmotte and Jean Guillaume Prats. It’s a marvel blend of simplicity and modern technology. Cos d’Estournel is unique to Bordeaux and the rest of world. What makes this special is that the cellars of Cos d’Estournel are entirely operated by gravity. There are no pumps of any kind to force the wine. The purpose is to allow a gentleness to the wine and improve its purity allowing for expression of their special terroir. It set a new benchmark for cellars not only in the Left Bank, but in all of Bordeaux. The new cellars at Chateau Cos d’Estournel include 72 isothermal cone shaped stainless steel vats. The vats are specifically designed for thermal inertia. The 72 vats have a wide range of capacities to correspond with the needs of each parcel of vines. The vats range in size from as small as 19 hectoliters all the way up to 115 hectolitres. 12 of the smaller vats that are designed to handle between 19 and 60 hectoliters that have two levels in each vat. In other words, this offers the technical equivalent of 24 separate vats. Each of the vats are double lined, which allows for more exact and temperature control. None of the vats use interior heat coils. Perhaps the most inventive part of the cellars is the four 100 hectoliter lift tanks or wine elevators that replace the pumps used in the traditional pumping over and racking off processes, which introduce air and often destabilize the marc. From the moment the grapes arrive, everything travels by the flow of gravity. Jean Guillaume Prats called this process a pumpless, pump over. What takes place is, the wine is released from the main vat where the skins remain. By gravity, the juice is then moved into smaller vats which are on wheels. These small vats are sent to the glass elevators where they are moved up one floor and returned back into the vat by gravity to cover the skins. At this point, the process is still unique to Chateau Cos d’Estournel. The wine production of Cos d’Estournel is labor intensive starting the moment the grapes enter their new facility. The berries travel through a tunnel that instantly lowers the temperature of the fruit to 3-5 degrees Celsius. This sudden chilling stops the loss of juice while also slowing oxidation. Next, the grapes are cold macerated at 7-9 degrees Celsius for about a week. Pump overs are done by gravity recycling. The juice from the top of the vat moves to the bottom of the vat entirely by gravity. The fermentation takes place at low temperatures to avoid over extraction or harsh tannins. The 91 hectare vineyard of Chateau Cos d’Estournel is planted to 65% Cabernet Sauvignon, 33% Merlot, 1% Cabernet Franc and 1% Petit Verdot. The vineyard is located close to the border of Pauillac and Saint Estephe at the southern tip of the Saint Estephe appellation. The vineyard has cultivated 84 hectares of vines. Even though the vineyard has been expanded over the years, the grape varietals planted here have remained consistent. The vineyard, located on the hill of Cos, has gentle elevations of up to 20 meters. On average, the vines are 35 years of age. However, the estate has very old Merlot vines as well, which date back more than 100 years. Part of the terroir is situated on the hill of Cos, which is at a high elevation for the Medoc at 20 meters. Cos d’Estournel is translated from old Gascon speech; which means the hill of pebbles. It describes the terroir along with clay, gravel, sand and limestone soil. However, there is a unique aspect to the soil at Cos d’Estournel, as you find more gravel and less clay here than you do at other neighboring vineyards. Because the fruit is grown close to the Atlantic ocean in a cool climate, Cos d’Estournel is often among the last of the properties in the Medoc to harvest. The vineyard is managed by teams and each team member is given 45,000 vines to look after. The vineyard, which is almost one large block, can be further divided into 72 separate parcels. — 9 years ago

Matt Austin

Owner/Winemaker, Grosgrain Vineyards, Walla Walla, WA

9.2

The last vintage that Armagh made wine from their own fruit. Looks like Pax Mahle gets this syrah now for his Wind Gap label. I'd love to see what he does with this. Deep, dark, savory, funky and fruity. Remarkable stuff and aging very well. — 11 years ago

Dan Fredman

Chef Sommelier World of Pinot Noir

9.4

Silky, sultry, velvety on palate but not syrupy or overly unctious. Fruit leans to the strawberry/cranberry side of the dial, with some insistent acidity, not unlike Cru Beaujolais from a good vintage. Interesting on its own but better with food. Drinking well now but will evolve in the cellar. Fun to drink, more fun to try to read the label in Greek. — 11 years ago

EdnBrenda Medvid

9.3

Drinks like water. Refreshing with slight fizz. Great summer deck wine to drink on its own. Label says refreshing, crisp, medium white that pairs with fish dishes and salads. Best well chilled. Found our bottle at local Trader Joes. — 11 years ago

Crystal Selk

9.6

Label says to drink litely chilled but I'm drinking it quite cold. It is fresh crisp & fruity just like the label says. A medium wine neither sweet or dry. No aftertaste. I'm drinking it on its own.  Will absolutely buy again. — 11 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.4

This is eds own label from his families vineyard — 13 years ago

jarred gild

Head Wine Buyer Western Market

9.2

long time fruit growers, first vintage under their own label was '09. doesn't want anything to come between the consumer and the terroir, so no destemming, no oak. 90% grenache, the rest syrah, cinsault, mourvedre, terret. — 13 years ago

Zachary Price

8.9

Friday Night Whites. Picked up this little southern beauty from the grocery based solely on location and label - yes, that’s me, basic AF. Anyways, Southern Right is a winery based on the southwest tip of South Africa that specializes in Pinotage and Sauvignon Blanc. The 2017 SvB is a dry offering of 10% Hemel-en-Aarde Valley grapes with the rest being a blend of other Walker Bay SvB with ~14k cases produced. Most of the grapes in the area grow in a sandstone/clay soil in a maritime climate, yielding a nice old world flavor profile to the wines, (think acid and mineral). Wine has been grown in South Africa since the 1650s, but only recently with the ending of Apartheid, has the industry been able to thrive. Chenin Blanc, Cabernet Sauvignon, and Colombard are the most grown varietals. Drank this one, on its own, chilled and unpaired. Remember to drink this now - SvB is best when young. ~$16 | #sauvingnonblanc #southafricanwine #fridaynightwhites

On the eyes: Pale light yellow, clear, light stain, med tears, no gas/floc.

On the nose: Delicate gooseberry and quince, sweet lychee, some floral notes and wet slate. Med alcohol.

On the tongue: Med+ acid, light tannin, med alcohol, juicy and round. Quince, asian pear, persimmon, and lychee rounding out to a bit of leafy notes and high mineralty. Really nice, long, pleasant finish. Not your classic SvB! — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.7

On the nose, bold, ripe fruits of; blackberries, boysenberries, huckleberries, blueberries, dark cherries & black plum. Warm baking baking spices, mocha, light caramel, black cherry liqueur notes, rich dark soils, perfumed violets & lilacs. The body is round and full with powdery tannins. The fruits sing on the palate. There is waves of fruit, earth and florals that swirl and dance across your palette. The fruits are ripe, sweet and lush; blackberries, boysenberries, huckleberries, blueberries, dark cherries, black plum with juicy strawberries coming on strong at the mid palate. Black cherry cola/licorice, vanilla, light caramel, mocha, semi-sweet loamy dry soils, just a touch of crushed rock powder, soft spice-box, fresh tobacco leaf, perfumed violets & lilacs, round, rich, palate raining acidity and finish that is simply long, well balanced with perfect structure/length/tension and above all beautiful and elegant. It just swirls and dances endlessly & gloriously in the mouth. What mouth harmony! Photos of, vines in Stags Leap, Charles Hendricks, ripe fruit for the picking and one of mine and Charles favorite paintings. Producer notes and history...Charles Hendricks is one of the best Winemakers in Napa Valley. He is well grounded in the science of winemaking. As a 1982 UC Davis viticulture graduate, Charles was able to tailor his own curriculum, and was one of the earliest to integrate winemaking and viticulture course work. Having knowledge of both viticulture and enology forms the bases for well-rounded winemaking under varying circumstances; this is the making of a great Winemaker & consultant. His greatest gift is the ability to make wines the are elegant, beautiful and smooth young but will age effortlessly. Charles Hendricks sees himself as an assistant to the natural bounty of the vineyards. Using his knowledge and experience to guide and coax the very best from the wine grapes. Charles believes in minimal intervention in the wine cellar, but knows that if we leave nature completely on it own, we would be in the vinegar business! To quote him, “It is a wonderful game of hide and seek that we play with Mother Nature…It is natures glory to conceal, and the winemakers glory to reveal, to discover and to persuade the grapes to unveil their highest potential, It is the playfulness of guessing when and how much to step in, that is at the heart of the winemakers’ task." So true in his case. Charles makes his own label wines only when he has the very best of fruit. He is also is the Winemaker for Hope & Grace and until recently was the Winemaker for; Regusci, James Cole and T-Vine. In previous years, he's worked with; Viader, Barnett Vineyards & Paoletti Vineyards. He is truly a gifted Winemaker. If you are able, seek out and try his Henrick's Cabernet & Santa Lucia Pinot Noir, you absolutely won't regret it! @Paul Treadway Huntington Beacher — 9 years ago

Sipping Fine Wine

9.0

On a trip to CA, tried 10 AuBonClimat wines. Jim Clendenen, owner of ABC in 2000, created his own label to explore making unique wines from his Le Bon Climat vineyard, later expanded the project to include fruit from other historic Santa Barbara County sites. Jim named this wine "The Pip" in homage to his Border Collie, former winery mascot. Aromas of stone and tropical fruits. Apple and pear flavors with lemon zest and a touch of vanilla oak. Well balanced and Crisp on the finish ending with mineral tones. — 10 years ago

jerod peitsmeyer

9.4

this to me tastes like what California cab is trying to be, but never achieves. a beauty. I feel like sometimes we compare this level of Bordeaux to wines of utter distinction and, therein, corresponding ridiculous pricing. when taken on its own merits, however, without label in mind, this wine could stand proudly with all but a few of the most beautiful blends that we common folk can ever hope experience. — 10 years ago

Michelle Niemi

9.8

This was smooth and delicious. Low tannins and pleasant to the palate. Enjoyed this on its own with olives and cheeses. A sinful way to spend New Years night. — 11 years ago

Konstantin Rupasov

9.0

Perfectly drinkable, muscular, very Spanish wine. Not playing its own tune but will be a great accompaniment for beef and especially lamb. Love it. — 11 years ago

Tyler Martinelli

8.9

Just as the label says, elegant and smooth. Definitely a wine to drink with dinner. Not a wine to drink on it's own. — 11 years ago

Deborah Heath

9.1

Elodie Balme launched her own label at age 23, after working with biodynamic Côtes du Rhône vintner Marcel Richaud. Delicious S. #Rhône #Grenache blend @ Vinaviva — 12 years ago

Thomas Pastuszak

Sommelier/Wine Director The NoMad

9.3

Outstanding new dry Riesling from the Finger Lakes: Johannes Reinhardt's own (new) label. Piercing acidity & minerality with lovely stone fruit character, excellent length — 12 years ago

Donald Patz

Owner/Winemaker Patz & Hall

10

My favorite wine label (besides my own). 1974 - a legendary wine. — 13 years ago