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

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

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

Steve S

9.3

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

Tom Kobylarz

9.1

An "a-ha" wine moment from maybe 12 years ago that I have not seen on a shelf in maybe 8 years.

The moment was the brilliance of learning how acidity in wine acts as a preservative and enhancer of a wine (consumed over 3 days).

Sangiovese (70%) and usually a split of Merlot & Syrah from biodynamically farmed vines in northwestern Tuscany (Lucca). An odd combination that works so well in this instance. Nothing over complicated here in a great way, fresh red sappy cherry fruit, a touch of savory on a medium body frame with some firm and dry tannin. Not to mention that crackling and racy acidity! — 9 years ago

Doug House

10

Vintages like 2015 float all boats up a little higher and turn "nice little wines" into "screaming deals." Plenty of Sancerre white and green citrus here with just a touch more body and richness than normal. Acts like that last squeeze of lemon on a nice piece of fish but more than generous enough to drink solo. — 9 years ago

Ira Schwartz

9.1

The first bottle was corked. The nose featured fruit and minerals. In the mouth wonderful acidity acts as a tour guide for the fruit. Puts on weight and opens even more with air. — 10 years ago

Steve Matthiasson

Owner/Winemaker Matthiasson Wines

9.5

Has the vibrant red fruit and fresh rustic tannins that acts as a bullet straight to my pleasure center, especially when the food comes out — 11 years ago

Ryan Brazell

Rise Over Run

9.1

Acts an awful lot like Sancerre. Citrus pith and herbs. — 11 years ago

Tom Kobylarz

9.3

Acts half its age, fresh as a daisy which is something to admire in this vintage. Easily another 20 years here. Probably much better in 5 years. — 11 years ago

Rob Lateiner

8.9

Great with lamb + beef sausage. This really acts like Nebbiolo with oak. Rustic tannin (wood?). Lighter bodied like burgundy but tarry like the nebb. Cherry type fruit that could almost be either. Makes a great blinder. — 12 years ago

Christopher Hoel

Sommelier/Senior Wine Advisor Soutirage

9.8

Still a baby. Can you imagine a 14 year old white wine that sill needs time? Best closer to cellar temp (55 degrees) as it acts more like a GC Wh. Burg than Champagne. Supple and soft with a right lemony core and just a hint of fresh dough. — 13 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

Sean Trapani

Founder/Educator Wine Fluent, Consultant ABC Fine Wines & Spirits

9.0

No bubble gum here. Ten years later, wet leaves, porcini, and a dense lingonberry headline this intense wine. Surprisingly tannic. Paired better with the dark chocolate than with the cacio e pepe. — 10 years ago

Ed Matthews

9.0

2014. Barely colored and without a lot of nose. Very light fruit and plenty of citrus acid: this wine acts like a high acid white. Good seafood wine. Very slight tannin. — 10 years ago

Joe Herrig

9.2

I get the pinot/nebbiolo comparisons these wines get, but I think it acts a bit more like Grenache (aka Alicante or Cannonau in parts of Italy). I can see why they are on the rise. — 11 years ago

Ian Blackburn

9.8

Produced by Anselme and Corinne Selosse - owners of "les Avizes" hotel - a place I will visit to learn more about this fascinating producer. This wine is not like any champagne you have had before, your "initiale" impression might jolt your senses!! You must have an open mind and allow this wines innate qualities to take over. *oxidized style, a kiss of balsamic or sherry from time in wood and age of cuvée - this wine was disgorged in 2011 and is a blend of 03-04-05. I think a Tete de cuvée seeker will stumble on this wine and try to fit it in the wrong frame - at $250 it comes with expectations that a good Sommelier will need to steer. This is not like Krug or anything else - it is so unique that you probably need to totally remove your mind from Champagne.... With that said, this wine haunts my mind!!! Two days later it is all I can think about. I will attempt to describe: stewed apricot, lime zest, quince, balsamic, vanilla, and a bubble so faint that it acts like a housekeeper just refreshing the room that is your palate. Haunting - charming - devious - sensual - erotic - mind altering....must have again soon. — 11 years ago

Agustín Vidal

9.6

Beautiful Nebbiolo which exposes delicious bitter cherries, violets and tar. Mouthwatering high acidity, together with appealing chewy tannins and great body, which acts as a columns and mingle this two factors together — 12 years ago

Melissa M. Sutherland

Importer Winebow Wines

9.5

One of the best showings of the night. Fine tannins, fresh fruit, maturity. All grown-up with a few more acts to go. Pleasurable and smart. — 12 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

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

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

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

Morgan Flom

9.7

Great Pinot with perfect subtlety and balance. Light with notes of earth and minerals. Mild red fruit acts as undercurrent throughout. — 9 years ago

Christopher Bates

Master Sommelier, Owner/Winemaker Element Winery

9.9

Well. I've thought a lot about this, and what to say. Drank same night as the drc I posted the other night. This is the bottle I have wanted to drink for almost a decade. I hoped to drink it the night I passed the masters but could not afford it. I've dreamt about it, searched for it, and boot strapped for it. While tasting blind is a wonderful way to evaluate wine purely on its content, this acts as an ultimate reason not to. I wanted to taste the wine, but more, I wanted to be a part of the story. I wanted to be a part of the time and the place. To make this only months after finally being released from a pow camp and finding vines that had gone wild on your return. To feel the joy, and despair of that year! It amazed me. And to share that story, that struggle through wine is amazing. I actually think I cried a bit (and now). Either way, it was an honor and a pleasure to finally get to open this and share it with some of my dearest friends. Oh, and story aside, it's one of the greatest wines I've ever had in my life. With story, I'm not sure I will ever get to taste anything so good again. — 10 years ago

with Isabel

Mike Evans

9.3

It starts with some smoke on the nose, which gives way to lemon as it airs out. A nice balance of richness and minerality and acidity, and while the oak is noticeable, it acts as a spice that complements the savoriness without overwhelming it. — 11 years ago

Vinny Eng

9.5

Savart, and @spume and I are donning aprons. All auspicious acts. — 11 years ago

with Eric, Wolfgang and 3 others

Sophie Menin

9.8

A wine with two acts. Memorable... — 12 years ago

Chris Zitzman

9.7

Whoa. If you can find this anywhere near $40- grab it. Acts and has the pedigree of wines priced twice that. Great. Great juice. — 12 years ago