Kim Stanbro

8.9

First night at the haunted winery. Local grapes are quite yummmm. — 9 years ago

David Kline

8.9

Burly as a soy sauce shot with a layer of ginger beer. With a persistent effervescence. Tar and burnt coffee, burnt toast, burnt sugar, burnt marshmallow and black strap molasses. As to the nose: obviously secondary to this beast, which demands you first build courage to step into the haunted shack and face the fiery demons of sugar and acrimony. Nose: moldy soy sauce with burnt brittle, carbon paper, India ink, tire rubber, fernet branca, unsweetened licorice. There is brown sugar and bakers chocolate with burnt grounds and other sacrileges! The final piece of this puzzleheaded pumpkin extravaganza is as spooky as hell. Krampus is coming!!! — 10 years ago

with Courtney

Justin Hansohn

9.0

Brooding. I think that's the first time I've ever used that w0rd. This led the way from pozole to tepache with gin and tequila, but I'm convinced this is the sinner that led the way to hitting the deck right at the dinner table until the next morning. Haunted trickery...I have had a few experiences like this with sans liege wines. Beware of the scare. — 11 years ago

Candi Cooper-Towler

9.1

Love this old-style bourbon for sipping and mint juleps. I want to tour the haunted distillery. — 11 years ago

Tina Termsomket

9.6

Amazing Garganega!! Refreshing and engaging, haunted primary nose of linden, wh orchard frt, mild tarragon, wh chalky rock soil. Dry n balance acid, finish miles. Wednesday free corkage w/ Amar Santana and paired w/ Hamachi crudo, octopus a la placha — 11 years ago

Michael Larner

8.9

Strong aromas of cherry, licorice, and cured meats. Nice chalk and slight pepper. Great mineral driven, but all is haunted by a perceived alcohol. Even thought it may not rank with CA octane, it just seems to unbalance everything. — 12 years ago

Jacob Shapira

9.5

I'm still haunted by this one. A stunning wine. — 9 years ago

Kia

9.1

Very sweet with an obvious blueberry flavor! — 10 years ago

with Hannah

Flyingfish55

8.9

Haunted always 💔 — 10 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

9.7

Fresh trout on the hibachi and the best of Bouzy Rose! Composed of 70% Chardonnay, 30% Pinot Noir, with Bouzy Rouge from a tiny Clos within the courtyard of the family home. This is rose for the graduate; dry, mineral and haunted by incredibly delicate and nuanced red fruit. — 11 years ago

with Cleora

Please Dont Sell My Data

10

Please had this 11 years ago

with Daniel and Ethan

Ann Sells

8.9

This great wine and a haunted old Odd Fellows orphanage and retirement home to boot. This winery was at a very unique location and the vineyard owner was really interesting to talk with. Apparently you can also find him and this place on a recent episode of Ghost Stories! — 12 years ago

Nicole Failing

10

This is my current favorite wine. Its from Left Foot Charlie's in Traverse City, Mi. The brewery is located on the grounds of an old asylum which is like for sure haunted.
The taste of Garden Wine is crisp and light and makes me envision drinking it in a Wonderland garden tea party. There is an almost sour tone that makes me believe there is rhubarb involved. — 10 years ago

Matthew Cullen

9.7

Oak from Manassas battlefield, a 1870 civil war bottle, in a great glass from a haunted winery/ civil war hospital/ and funeral home. This place is cool.(google the ghost stories) The wine is absolutely grand. You wont find a more solid red table wine. Slight notes of chocolate, smooth grapes, and great red color.
Dont be afraid to enjoy this with a steak. Geez this wine owns!
#VAwine — 10 years ago

Justin Hansohn

9.0

The typicity is on blast here and I don't think this is unique to this bottle and vintage. I can't taste the heat of 2003, but I sure can taste that pine sap sweetness...like the syrup of a haunted forest. This is not the fullest expression I've had of it, but definitely worth my time contemplating. Something special haunts Aloxe corton. — 11 years ago

Zachary Sussman

Wine writer PUNCH

9.4

Profound Amontillado. So generous, yet still haunted by flor. — 11 years ago

Darren Delmore

10

Where do I even begin? I was the winemaker's assistant this vintage for a very stressed and haunted man. David Hirsch didn't believe in air pumps then, and the press that was installed at the winery wasn't quite high enough to press into barrel with Gravity.... So I can honestly claim that I punched down every lot everyday every time, and I hand bucketed every drop of wine in paint buckets out of the press and up into barrel. Still I never got a bottle of the stuff until I bought it recently for 35 off Benchmark. As dangerous and chaotic of a harvest gig it was, the wine now sure tastes worth all the hellfire. — 11 years ago