Bob McDonald

9.3

@Delect Able This is the Garnacha - not offered in your Database. Quite a dark Ruby - tastes lighter than the colour would indicate. Earthy stalky raspberry and herbal aromas carrying on to a light to medium weight palate. Professional reviews mention fennel and lipstick. I couldn’t get either but I loved the wine. Only 1150 bottles produced. From a 100 year old hilltop vineyard at over 600 metres. A great food wine! Tried another bottle 49 weeks later on 10th February 2022 with similar notes as above. — 4 years ago

Marla Frederick

9.6

Perfect V-Day wine from Monterey — starts out with some botanicals and softly rolls across the palate into lapsang souchong and coffee beans. Despite the Italian name, I feel I am on a lush hilltop in Southeast Asia. Not an everyday drinker due to price, but an ideal special occasion wine, particularly one falling on Friday fish day. — 5 years ago

David Kline

9.1

Poached pear and brown sugar, baked apple with cloves, cinnamon, black tea, orange peel, sage, red hots, grilled corn husk, tamarind, nutmeg and yam lead you into the glass. Big rosemary-sage entry and dark caramel release the heat beast of cinnamon, cedar, ginger, stemmy pepper, lemon oil, cherry, pine resin, smoke, tobacco leaf burn, and a pleasant vanilla-Pecan finish that leaves a dry, satisfying sensation. Wild, hot rocket through the centuries to a smoldering hilltop and a fine clogging replete with déjà-vu. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Anthony took us to the tasting room in their Cellar to taste the Hamilton Russell line of wines.

Chardonnay are after Pinot’s in our tasting. This was one of my favorite Chardonnays out of all the ones we tasted.

Again, very Burgundian in style. Nice ripe, gentle fruit of citrus and tropicals. 13% ABV and mostly all neutral oak.

Photos of, the Hamilton Russell Vineyard, Anthony’s pouring our tasting, barrels around our tasting, and a long view of their property and house on the hilltop. — 6 years ago

Amy l

9.2

I had this for the first time in Piedmont at a little cafe in a hilltop village. I had it again more recently, and it is still wonderful, even without the marvelous setting. Fine bubbles and freshness, but flavorful. One of my favorite sparkling wines. — 6 years ago

with Geoalfie77

Somm David T

Independent Sommelier/Wine Educator

9.4

Beautiful, dark red, perfume fruits. Black currants, blackberries, dark cherries, black plum, black raspberries, boysenberries, lots of blue fruits, expresso, anise, leather, some graphite, sweet dark moist soils, medium intensity volcanic minerals, limestone with blue and dark red floral bouquet.

The body is full. The tannins are round and nicely soften. The structure, length, tension and balance have hit harmony with plenty of life left ahead. Dark currants, blackberries, dark cherries, black plum, black raspberries, boysenberries, loads of blue fruits, expresso roast, anise, dark chocolate, a little caramel, leather, some graphite, leather, dry tobacco, touch of dry herbs, sweet dark moist soils, medium intensity volcanic minerals, limestone and blue and dark red floral bouquet. The acidity is round and beautiful. The finish is long, very well balanced, elegant, polished and lasts minutes.

Photos of; The barn used for winemaking and to host tastings. The first harvested Cabernet grapes of the season, an old school basket press that decorates their grounds, Estate vines and a giant fan to dry the vines if needed amongst the hilltop mountains that surround the Estate. — 7 years ago

Paul Dugar

9.3

Translucent dark cherry red appearance. Cranberry and red berries on the nose. Cherry and cranberry on the palate with a mild earthiness. Would have to be one of the best pinots I’ve had! — 7 years ago

Jenny Cheng

9.4

A sunset chaser’s wine. Afternoon tea. Enjoyed on a hilltop in berkeley — 7 years ago

with Milo

Michael Herzog

9.1

Beautiful cherry flavors and a nicely balanced cab. Love their single vineyard cabs. — 5 years ago

Rebecca Fallon

9.3

Gorgeous natural wine, great on its own, clear and light. — 5 years ago

Donald Williams

9.1

This is how you make Thanksgiving turkey leftovers special: Meeks Hilltop Zinfandel from Peter Wellington. — 5 years ago

with Bonnie

Somm David T

Independent Sommelier/Wine Educator

9.2

Anthony took us to the tasting room in their Cellar to taste the Hamilton Russell line of wines.

This was a very nice Pinotage. Not quite the same style as Kanonkop. It’s a little softer and not quite as dark in fruit. Still a very well made wine. Enjoyed it quite a lot.

Photos of, the Hamilton Russell Vineyard, Anthony’s pouring our tasting, barrels around our tasting, and a long view of their property and house on the hilltop. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Anthony took us to the tasting room in their Cellar to taste the Hamilton Russell line of wines.

This is why you come down to this region, the Pinot Noirs. They are Burgundian in style. Nice red and blue fruits with very gentle wood use and about 13% ABV. Quite enjoyable.

Photos of; the Hamilton Russell Vineyard, a bronze statue of Anthony’s father wearing Anthony’s hat. It was his father who founded Russell Hamilton back in 1975. He was also CEO of one of the largest US advertising agencies, JWT or J. Walter Thompson. Our tasting setup in the cellar and a long view of their property and house on the hilltop. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

While this producer has nice fruit, a refined craft, they have an issue with alcohol burn in this bottling. While it’s 14.5% ABV, it’s showing hotter. You get an alcohol burn across your palate and in the back of the throat. They don’t mask or process their alcohol as well as a number of other even less revered producers. For the trained palate, alcohol burn will always be a critical flaw in wine.

It’s also still just approaching teenage years, even after roughly 13 years in bottle.

The nose reveals, alcohol vapors, ripe; dark currants, blackberries, baked black plum, dark cherries, black raspberries & boysenberries. Dark chocolate, loads of big baking spices; vanilla, clove, nutmeg. Anise, some dry herbaceous, saline, dry crushed rocks, underbrush, plenty of new oak, black tea, hints of black olive, band aid with old lavender and dark withering flowers.

The body is full with big, round, tarry, sticky tannins. The structure, tension, length and balance are still developing but, good. This wine still needs another 6-8 years and perhaps plus in bottle. Ripe; dark currants, blackberries, baked black plum, dark cherries, black raspberries, boysenberries & creamy raspberries. Dark chocolate, milk chocolate, white chocolate, caramel, mocha powder, loads of big baking spices; vanilla, clove, nutmeg. Anise, dark medium spice, malt, some dry herbaceous, saline, dry crushed rocks, underbrush, plenty of new oak, leathery, underbrush, black tea, hints of black olive, band aid (brett) with old lavender and dark withering flowers. The acidity is ok but certainly needed to be better. Part of the reason the alcohol shows as hot as it does. The finish is still big, rich, a touch astringent, powdery/dusty, balanced and last minutes. However, leaves my palate feeling incomplete.

Time will improve this wine but, believe the alcohol burn remains. I’ve had many less revered producers, for less money that delivered more pleasure.

Photos of, hilltop view of their vineyards, cellar with wood & stainless vats, dining/tasting room and the winery building. — 6 years ago

Steven Lee

9.4

Balance and right level of acidity and minerality. Fine tannin and no sharp edges. Floral due to voigner? Fine wine from hilltop not alot of wine from — 7 years ago

Brandon Boesch

9.5

Frog’s Leap. “Hilltop” Rossi Vineyard Cabernet blend. Nose of dirt, currants, anise, plums, just slightest hint of violets. Palate is plums, currants, herbs, a bit of cocoa, some tobacco, pepper, and subtle tannins. Will be interesting to see how this ages since it’s so enjoyable with an hour of air now. — 5 years ago

Sipping Fine Wine

9.0

Founded in 1996, with 76 acres on hilltop in the Yakima Valley, and planted 10 acres of Cab Sauv, Cab Franc & Syrah, with first harvest 2000 and created L’Orage, blend of the 3 planted grapes. Deep Ruby with rich fruit aromas with floral oak spice, for this Napa offering. On the palate blackberry & cherry flavors with cacao and toasty cedar notes. Fine tannins, a bit tight, long finish, well integrated, nicely balanced. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

The nose reveals; sweet & sour dark cherries, deeply, ripe & juicy strawberries, rhubarb & cranberry crossing, plum liqueur, blackberries, blueberries, candied raspberries, dark chocolate, limestone minerals, sandstone, anise to black licorice, dry, crushed rocks with blue, red, dark, fresh & withering florals with fields of violets.

The body is still firm, thick, grainy and full. The structure, tension are still tight. The length and balance are working their way into adolescence. Sweet & sour dark cherries, deeply, ripe & juicy strawberries, black raspberries, juicy, black plum, rhubarb & cranberry crossing, plum liqueur, blackberries, blueberries, candied raspberries, caramel, clove, touch of nutmeg, vanilla, dark chocolate, semi-sweet tarriness, understated herbaceousiness, limestone minerals, powdery sandstone leather, dry tobacco, saddle-wood to cedar plank, dark spice, sandstone, anise to black licorice, dry, crushed rocks with blue, red, dark, fresh & withering florals with fields of violets.

It’s still a youthful wine with another 10-15 years ahead.

Photos of; the hilltop town of Barbaresco with the Produttori tasting room underneath and right of the tower, the Produttori tasting room and the co-op of Produttori. Third largest in Europe. — 6 years ago

Shala W Summey Iii

9.1

This is very good bargain in the $25 range. This and the J Lohr Hilltop are favorites in this price range. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

The nose reveals, black & bing sour cherries, blackberries, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract and hint of plum, a fair amount of vanillin, soft limestone, whiffs of other baking spices, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals.

The body is round & full. The tannins just starting to hit a good point of softening and rounding, yet have 10 plus years ahead. The structure, tension are hitting their stride. The length and balance are just getting to near perfect form. Two years ago, this wine was not ready and is now at the place I was hoping to get. I have two bottles left and I will have another in five years. Based on that performance, another in three to five plus years more. It’s the evolution that is so much fun to follow.

Black & bing sour cherries, blackberries show more on the palate and the pork pasta bring them out more deeply, slightly baked strawberries, blueberries, some black raspberries, pomegranate extract, cranberries and hint of plum, a fair amount of vanillin, soft limestone, nuances of volcanic minerals, soft baking spices, dark medium intensity of spice, black tea, rich dark soils, faint crushed rocks, beautiful, fragrant, bright, blue, red and dark red florals. The acidy is like a fresh water river. The long finish is unbelievably elegant, well balanced with a touch more fruit than earth, polished and persists seamlessly for several minutes.

I look forward to trying this wine again as it continues to evolve and improve over the next five to ten years...should be stunning! Well made Brunello’s simply take more than ten years in bottle to even begin to amaze.

Photos of, a wide hilltop shot of Casanuova, field hand harvesting their Sangiovese, large oak fermentation cask so there is less noticeable oak influence on the wine and their sloping vines on a sunny beautiful day.

@Oenotri Napa — 6 years ago