Chris Zitzman

9.3

Right off the pop of the cork, Tuck Beckstoffer’s entry-level “1975” California Cabernet acts as a simple-yet profound introduction to a whole series of extremely highly-regarded wines from one of the most legendary names in all of California. The nose provides a lush and surprisingly broad array of flavors from stewed cherry to a Smokey- bit of charred oak- and its caliber is defined by how those aromas find their way to melt together- even as young as it be. As it breathes and evolves the structure softens and the tannins begin to more gently explain as well as reveal the flavors that are, sip-by-sip, emerging on the palate. Medium-bodied but with plenty of structure to spare, the (just unbelievably) inexpensive 2018 Beckstoffer “1975” Cabernet is one to try. Then buy, by the case. — 6 years ago

with Beth

Severn G

9.1

On the Lawn at Tanglewood this evening with the Tanglewood Music Center Orchestra, the youths (mostly college)! Our conductor Andris Nelsons is leading one operatic work from WAGNER (Die Walküre, Act I). This is our WAGNER weekend with the BSO, Acts II & III will be performed tomorrow afternoon and evening.

Acidic yellow apple, oxidized green apple, lime wedge, fun stuff. — 6 years ago

Hermine Benard

8.9

Completely misleading as a Pinot Noir that acts as a Cabernet. Very rich cherries and smoke. Hard to rate in its category so I rate for enjoyment sake. — 7 years ago

Evan Roberts

9.1

Yum, just what I wanted on a sunny Thursday evening. Bright but inky, iodine, tannin to hold up with food but the 15 acts like it has so much age but is at the same time youthful, not tired but maybe wise and sageful if that can be expressed in flavour. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.6

On the nose; a bit of a brett bomb to start. Even after 11 years in the bottle, it needed a good 2 hour decant. Stewed fruits of; huckleberry, boysenberries, blueberries, plums, black raspberries, dark & liqueured cherries. Black raspberry cola, figs & dates, black & white pepper, touch of smoke & grilled meats, menthol, used leather, dry stems, dark minerals, loamy dry top soil, right amount of baking spices, lilacs & liquid violets. The body is full, round & lush. Tannins perfectly resolved. They still have a little baby teeth. The structure, length, tension and balance are near perfect. Stewed fruits of; huckleberry, boysenberries, blueberries, plums, black raspberries, dark liqueured cherries & strawberries haunting the palate here and there. Black raspberry cola, figs & dates, black & white pepper, a touch of smoke & grilled meats, menthol, used leather, dry stems, dark minerals, loamy dry top soil, right amount & mix of baking spices, lilacs, liquid violets & red florals. The acidity is perfect and acts like a waterfall over the palate. The fruit floral, lightly spiced finish goes on and on and on. Standish does not have a U.S. importer as his wines are small productions and he has no issues selling nearly all of them down under. You can order from his mailing list but, the shipping costs from Australia are stupid. Look for bottles on the secondary markets. You’ll be glad you did. If you have or had reservations about Australian wine or Shiraz vs. Syrah, Dan’s wines will end those thoughts. We tasted with Dan at his winery in April. He is extremely knowledgeable and a very talented Winemaker. He made Torbreck for years before starting his own winery. Photos of; his Estate, Dan and his low yield vines. His yield was an extremely low half ton per acre on this vintage. — 8 years ago

Juan Menendez

9.3

Wow. @Matthias Pippig killer stuff today. Started out with an unpleasant funk that blew off in about 30 seconds. After that it was all beautiful, luscious black and blue fruits with some savory complicating flavors. An awesome beauty!! Kudos. Wish I had more. — 9 years ago

Claude Wyle

9.4

2004 drank it in two nights in March 2017. Opened up fast and got delicious right away and was even better on the second night. A little sediment and the cork was a challenge but this Cab acts like a Bordeaux with more oomph. Good thing I have three more bottles to go!!! — 9 years ago

Stephen Redenbaugh

9.2

Opened for Zoom tasting with Mike Officer. 66% Semillon, 24% Muscadelle, 10% Chasselas! Bone dry, medium clear gold in the glass. Unmistakeable wooly/lanolin notes on the nose from aging Semillon; pungent savory herbs and sweet, ripe pineapple. The wine takes on weight and nuance as it warms. Drinks more like a white Bordeaux blend. The wine acts like a shape-shifter...dry apricots one moment, then crushed almonds, then quince or kiwi. A fun roller coaster ride impeccably balanced with plenty of fruit and acid verve. — 6 years ago

Fredrik Finn

9.4

The 2017 Le Mont Demi Sec is youthful and will be a keeper for the long run, yet its so enchanting already. Near 20 g/ sugar has been left behind and acts as a gentle stroke of sweetness followed by its fresh acidity embedded into its ripe and honey tinged, waxy profile that keeps on pushing and evolving all the way down to the mother rock. — 6 years ago

Tim Eller

9.5

Until I caught the silky tannins after the first sip, you couldn't have told me this was a cab. Plum, leather and lavender coat the mouth - this is a cab that acts like a Merlot or Petite Syrah. Decadent and delicious. — 7 years ago

James Forsyth

9.1

Gallow Green is a gorgeous rooftop restaurant on top of the venue that hosts Sleep No More and several music and variety acts. As with these attractions, the aesthetic is on point. The salads are tasty if tiny. The pizzas are delicious and taste like they are hiding a wood fired oven round the back somewhere.

$25 corkage is a good thing too.

The wine I brought along has black fruit, supple tannins, tar and leather. It more than held up to the pizzas and, like the food, disappeared very quickly. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

A wine I’ve enjoyed mostly upon release or near it. I vowed to wait six years and nearly made it. At least it is 2018...just! It’s worth waiting this/that long for it to develop. On the nose; sweetly, baked fruits of; dark cherries, strawberries, black plum, plums, blackberries, and notes of blue fruits. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium, beautiful spice, black fruit tea, limestone minerals, loamy, dry, brown top soil, fresh dark florals and violets. The mouthfeel is full, rich & lush. The tannins are round, still have some teeth and possess velvety round edges. It’s fruit driven but not a bomb and showing elegance & grace. Fruits are perfectly ripe; dark cherries, strawberries, black plum, plums, blackberries, notes of blue fruits and dry cranberries dip in and out. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium beautiful spice that is more pronounced on the palate, black fruit tea, touch of melted brown sugar/molasses, limestone minerals, touch of rich dark sweet turned soil, loamy dry brown top soil, soft understated eucalyptus/mint, dry fresh florals and violets. The round acidity is just right, just a slight very small alcohol burn, the length, structure, tension and beautifully balanced finish are in a very good place. Even better in 2-3 more years in bottle; which is when I’ll have my next one. Photos of; the winemaking duo of Gary Franscioni (left) and Gary Pisoni, Rosella’s Vineyard on the right. As well as, Garys’ Vineyard at the bottom. Producer notes and history...The Santa Lucia Highlands appellation is known for its rich, vibrant Pinot Noirs. However, that wasn’t always the case. The first Pinot was planted in 1973, but results weren’t all that great. Chardonnay was the appellation’s early star. Much of the area’s current fame for Pinot Noir arguably can be traced to Gary Pisoni, a free-spirited wine enthusiast who grew up in a Salinas Valley vegetable farming family. Pisoni decided to plant a few acres of Pinot Noir in 1982 on his family’s horse ranch, at the southern end of what was to become the Santa Lucia Highlands appellation but his horses started eating the grapes. So, they had to go. His initial planting were limited by a lack of water until he dug a well on the property. Pisoni started planting even more Pinot Noir. The vineyard is now around 45 acres and nearly all of it Pinot. By the late 1990s, word had spread about the success of his vineyard, and a number of Pinot specialists from around California had started lining up to buy his grapes. He started producing his own wine in 1998. Pisoni isn’t the only Gary who has become a force in the Santa Lucia Highlands. Gary Franscioni, a childhood friend, followed Pisoni’s lead by planting grapes and started Roar Wines in 2001. The two of them now have five vineyards between them...all farmed meticulously with the same crew. They are best of friends...sort of a Mutt & Jeff. They have become a formidable presence in the Highlands, attracting interest from top winemakers and Pinot Noir lovers from all over. Franscioni is also from a vegetable farming family; Pisoni figures they’ve known each other since they were 3 or 4. Franscioni saw his friend’s success and once he got some money together, decided to plant grapes of his own. Franscioni’s property is farther north and cooler as it’s closer to the Monterey Bay. He was going to plant Chardonnay. He woke up and Franscioni recalls imitating Pisoni, and shouted, “plant Pinot!” Franscioni planted what became Rosella’s Vineyard, named for his wife, in 1996. He took Pisoni’s advice and planted four acres of Pinot Noir, although he still planted 12 acres of Chardonnay. It’s now a total of around 50 acres with three-quarters of it Pinot Noir. The next year, they decided to become partners and planted Garys’ Vineyard, a 50 acre parcel where they grow Pinot and a little Syrah. Since then, Franscioni has developed Sierra Mar, 38 acres of Pinot, Chardonnay, Syrah and a tiny amount of Viognier. The two teamed up again to establish Soberanes Vineyard, 35 acres of mostly Pinot Noir, with a little bit of Chardonnay and Syrah. That last vineyard was developed by Pisoni’s son Mark. The Garys might seem an unlikely pair. Pisoni is colorful character to say the least and has an outspoken manner. Franscioni comes across as more serious- minded. However, the collaboration between the two, who often address each other as “partner,” clearly works well. The two are good on their own, but better together. Pisoni being more gregarious acts as the frontman. He is the Ambassador. He’s a check on the rest to keep the quality high. Franscioni and Mark Pisoni run the farming on their own vineyards and work together on the joint ventures. The family involvement doesn’t stop there. Jeff Pisoni makes his family’s wines, which are under the Pisoni and Lucia brands. Franscioni’s son, Adam, joined the family business in time for the 2011 harvest. He handles sales for Roar and helps his father manage the vineyards. The grapes from all five vineyards are in huge demand, because the two families are such careful farmers, constantly tweaking and improving. Prominent customers include; Testarossa, Siduri, Kosta Browne, Copain and Bernardus. When a new vintner approaches them about buying grapes, the partners examine the winery’s track record and the Winemaker. If they like what they see, the winery is put on a waiting list. There’s not very much movement in their vineyards. When Franscioni planted Sierra Mar, he and Pisoni had 62 wineries waiting to buy fruit. Soberanes was developed with the idea of working with some new winemakers. There was some concern, even among the two families, that quality might suffer as the vineyard operations grew. However, there’s no indication that’s the case. In fact, with each new venture, they build on what they’ve learned in their older vineyards. Eventually, there will be even more vineyards. The Pisonis and Franscionis have purchased a 100 acre cactus farm in the Santa Lucia Highlands. There’s still a lease on the property. So, prickly pear cactus will continue to be grown for five more years. But at some point, the land will be planted with vines. Both families understand the importance of continuing to build for the future. The Garys looking back tell a story of being in the same spot some years ago and looking at a field of broccoli out back. He told Franscioni that the field would look a lot better with Pinot Noir vines. Now that parcel is part of Rosella’s Vineyard, and it’s planted with Pinot. Everybody thought he was crazy...most people usually think that when someone makes a bold decision. He’s a person who has always had vision and creativeness. He also has tremendous passion. Good things only happen when a person possesses all three of these qualities. Their wines are primarily available by mailing list. However, Nepenthe in Big Sur, CA acts as a quasi tasting room for some of their wines. — 8 years ago

Chris Zitzman

9.2

Before anything I’m compelled to admit my bias and admiration for Veritas Vineyards. I love the place. And with that out of the way, I’m going to describe my experience with the ‘15 Viognier as I experienced it. No fancy words or “miraculously subtle” sorts of “mandatory praise” that one often comes across when they like what they try. The nose of the ‘15 Veritas Viognier brings about that warm feeling on your shoulders of a sunny day, out in the meadow. The exquisite approach and palate imbue the very essence of spring water in summer- round, lush and satisfying for a long, long way. The juicy finish succinctly acts as a juicy, last look and reflection of that gorgeous, borderline resplendent day in the sun that you NEEDED. As a proper & fitting coda, and as an element that only further drew me into this gorgeously-simple experience- it was a twist-off... which truly and most genuinely completed this wine’s perfection, for tonight. — 6 years ago

with Beth

Ron R

9.4

Picture is from a great street vendor in NY. Focus is on flying rats. The wine is in a great spot. The nose displays kitsch and hints of tobacco. Palate is a power-play of pristine fruit, and slightly underripe tannins. Acidity acts as a counterweight to the tannins. It’s multi-layered with a seam of minerality. Leave this a little while longer if you have it, but it’s excellent now, if you like palate domination. — 6 years ago

with Anne-marie

P. Ivan Love

9.1

At aprox. 22 usd/17 gbp, this wine is a real garbain.
Mature, intense and concentrated with a great complexity ranging from honey, dates, treacle, glue, sultana raisins, nut meg and vanilla.
The alcohol is there, but mellowed with time, acts as a lift for the aromas rather than being a burden.
With a vivid acidity, it is a real show of elegance and power that does wonders in food pairing!
— 7 years ago

Rashed Chowdhury

9.1

The waltz between fruit and acidity is how I describe German Rieslings. Went really well with Indian spicy food. Acidity helps with softening the bold spices and fruit acts as a complement on the palate. This was more sweet for a kabinet. — 8 years ago

Jessica Hildenbrand

9.0

🎼She acts like summer and walks like rain — 8 years ago

Anthony Lombardi

9.4

Open for business. Tannins are silky & subdued, still shows some oaky spice, but that acts as accent to the pure, round red fruit. Elegance personified. Weightless, yet powerful. Fantastic wine. — 8 years ago

Julia Weinberg

9.2

Random acts of generosity and how did I never know this existed @Vincent Bründlmayer???? All the happiness happening here — 9 years ago

Steve S

9.3

5th growth-- acts like a 2nd growth, great Cabernet smell with heat stress, peppery, delicious! — 9 years ago