Bob Pratt

9.2

Very balanced, drinking beautifully right now. Ripe plum, black cherry, blueberry, a hint of tobacco. This 2010 vintage deserves its praise. Back in the US after 11 years in China, liberating the wines that have been waiting for me. — 4 years ago

David Kline

8.9

Light golden color reminiscent of apple juice. Warm apples, baked pineapple, grilled lemon, walnut brioche, pine nut, hazelnut, and Bosc pear and vanilla cooking aromas. There is light Spanish cedar trailing. NorCal wildflower honey meets pine nettle and orange peel on the palate. Cedar plank, green peppercorn, currant leaf, lemon zest, grapefruit oils, and flash of cinnamon oil paints a pleasantly complex narrative of autumn comforts and campfire smokes with brittle caramel bits and bee pollen place it squarely in the meadow. Packs a surprise for those who underestimate it based on pale color. No caramel color here, and no dark shadows. Bright, lively, alive. #compassboxgreatkingstreet #compassbox #compassboxwhisky #scotch #blendedscotch #edinburgh #scotchwhisky #whisky #whiskey #artistsblend #johnglaser #nonchillfiltered — 5 years ago

with Courtney

Dr. Owen Bargreen

9.4

The 2017 ‘Saggi’ by Long Shadows is a thrilling follow up to the gorgeous 2016 bottling. A blend of mainly Sangiovese (59%) with smaller portions Cabernet Sauvignon (24%) and Syrah (17%), the ‘Saggi’ is truly a one of a kind wine made by the talented Giles Nicault. Needing a one hour decant to be fully aroused, the ‘Saggi’ shows lovely smoky tones that meld with red cherry preserves, leather and underbrush aromatics that all build in the glass. The palate is silky and soft, with a bright sense of minerality and wonderful texture. You are greeted to a rich core of red fruits that dance with citrus rind accents, milk chocolate and damp stone tones on the palate. Showing wonderful length and elegance, the 2017 ‘Saggi’ is wonderful to enjoy in its youth and will provide drinking enjoyment over the next ten to fifteen years. Drink 2020-2033- 94 — 6 years ago

Matthew Cohen

9.1

Sweet blackberry nose. Palate is quite smooth. Sweet blackberries. Extremely delicious fruit. Some cassis on the finish. Maybe a hint of licorice. A really good Tuesday night Bordeaux with food. I dont mean to damn this with faint praise. It’s an amazing wine for what it is. ... getting better at the hour mark. Blackberry flower aromatics with some savoriness. Not a typical fass selections wine and not a typical Bordeaux but very delicious and interesting. It has a place in a cellar. It’s a wine you want to drink on a night you don’t want complications but you know once you drink a bit you will be open to the suggestion of complexity. — 6 years ago

Isaac Pirolo

9.4

I found a house in St Helena last week and will be moving there at the end of May. I thought I should get acquainted with the neighbors. What better way than a face off?
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Neyers Vineyards 2011 Neyers Ranch Cabernet Sauvignon vs Salvestrin Winery 2013 Salvestrin Estate Vineyard Cabernet Sauvignon.
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Neyers Ranch is situated in the hills of Conn Valley just east of St Helena, with elevations ranging from 400’ to 1200’ on a south-facing, 50-acre parcel bisected by Conn Creek. Since 1998 Neyers has sustainably farmed this vineyard. Winemaker Tadeo Borchardt started in 2004 as assistant to then winemaker Ehren Jordan.
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This Neyers was highlighted as one of the best of Napa’s 2011s in Jon Bonné’s piece for the SF Chronicle “Lessons from Napa in the trickiest of years” saying it “finds that great Cabernet balance of sleekness and dense flavor” with “pitch-perfect expression” and an “oregano-like herbal side frames its meaty structure and subtle blackcurrant fruit.”
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Since 1932, three generations of Salvestrins have sustainable farmed their vineyard which was originally planted in 1860 by Dr. George Crane. It’s situated immediately south of St Helena High School and along Main St (Hwy 29), surrounding the family winery. Rich Salvestrin farms the vineyard and makes the wine, and his wife Shannon handles the sales and marketing, while they both raise the 4th generation on their farm.
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Robert Parker gushed over the 2013, as “lusty, savory, hedonistic, rich and mouth-filling, with a dense purple color and not a hard edge in sight.” His praise did not stop there, saying that this “blockbuster fruit bomb has complexity, richness and a savory intensity that has to be tasted to be believed.”
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The vintages were so different that it’s difficult to weigh them against each other. Bonné is definitely on point calling the Neyers one of the best examples of 2011 Napa Cabernet. Savory, with rich aromatics of Mexican cocoa powder and mole sauce, reminiscent of Corison’s 2011. To Parker’s credit, the Salvestrin is definitely a blockbuster and a hedonistic fruit bomb, but the savoriness, complexity, and length tone down its showiness, and add a level of decorum that sets it apart. — 7 years ago

Carl Fischer

9.4

I’ve seen @Ron R and others post this so many times with such praise, I had to try it. Such a great wine! Deep burgundy in the glass, this fruit-forward wine hits you with massive black fruit, sweet oak, hints of clove. Pop and pour, crowd pleasing goodness. Why did I wait so long to get this??? This may be the best sub-$50 wine I’ve had. Curious how this compares to prior vintages - anyone who’s tried the ‘15 as well as prior vintages please share! — 8 years ago

Adriana Fabbro

9.3

Everything about this wine screams uncool in our industry in the present era: high alcohol (14%), heavy extraction, generous use of new oak (presumably), ripe + chewy tannins, flavors that shout rather than whisper and high praise from Robert Parker (cue Elaine or Carlton Banks’ dance moves). Maybe it’s my 90’s nostalgia or maybe I’ve been drinking too much vintage port these days 🤷🏻‍♀️ but it all works beautifully here: intense aromas of licorice, pepper, cedar, black plum, wet tar, dried tobacco, cranberries, cassis, dried violets. And this is only the beginning... A blast of macerated red and black berries on the palate, held together by a solid acid backbone, followed by a long finish laced with black olive, dried tobacco, mocha and mineral. Hedonistic. Three cheers for Alicante Bouschet! — 5 years ago

David Kline

9.2

Darkest brown patched with bubbles as lichens. Magnificent and noble head of sable; loose cartography of lacing. Brown sugar, dark, grainy malt and leather that all turns smoky with a swirl. Dry tobacco whiffs and roasted beets and grilled sprouts and caramelized onion. Light of touch in autumn woods, with applewood, cedar and late afternoon shadows of vanilla bean, caramel thread counts, clove smoke, and light malts to nicely bundle and button the parcel. These perfumes of devotion are lifted on wildflower scrub. #trappist #trappisten #stbernarduspster6 #abbeyale #peter6 #belgianbeer #bier #biere #birra #ale #brstbdrnard — 6 years ago

Shay A

9.4

I was surprised when I realized I’d never had anything from Lewelling. I know of their quality and hear praise often about them, so I was very excited when @joe leatherwood brought this down to open.

Even in ‘06, this was sporting 15.3ABV! To their credit, it doesn’t come across hot at all. Blend of French and American oak, but I didn’t detect the American oak. Very aromatic, showing ripe and candied black cherry, sandalwood, baking spices and red licorice. Nicely integrated on the palate...juicy without being a fruit bomb. Chocolate dipped cherries, espresso and towards their finish there is a mint-like flavor. Very good. — 6 years ago

with joe and Jason

Dr. Owen Bargreen

9.5

The 2016 Long Shadows 'Saggi' is a thrilling blend of Sangiovese (Boushey and Candy Mountain Vineyards) with 29% Cabernet Sauvignon (Weinbau Vineyard) and the remainder Syrah (Den Hoed Dutchman and Bacchus Vineyards). The nose is drop-dead gorgeous with bacon fat, black olive tapenade, mocha and fennel. The stunning range of aromas bring you back to the glass for more. Revealing a silky texture and a wonderfully ripe mouthfeel, this slowly unveils smoked meat, black tea, milk chocolate covered cherry and roasted fig flavors. Decadent, layered and downright delicious, this beautiful wine will enjoy an exceedingly long life in the cellar. Drink 20-9-2033- 95 — 7 years ago

Isaac Pirolo

9.3

I found a house in St Helena last week and will be moving there at the end of May. I thought I should get acquainted with the neighbors. What better way than a face off?
.
Neyers Vineyards 2011 Neyers Ranch Cabernet Sauvignon vs Salvestrin Winery 2013 Salvestrin Estate Vineyard Cabernet Sauvignon.
.
Neyers Ranch is situated in the hills of Conn Valley just east of St Helena, with elevations ranging from 400’ to 1200’ on a south-facing, 50-acre parcel bisected by Conn Creek. Since 1998 Neyers has sustainably farmed this vineyard. Winemaker Tadeo Borchardt started in 2004 as assistant to then winemaker Ehren Jordan.
.
This Neyers was highlighted as one of the best of Napa’s 2011s in Jon Bonné’s piece for the SF Chronicle “Lessons from Napa in the trickiest of years” saying it “finds that great Cabernet balance of sleekness and dense flavor” with “pitch-perfect expression” and an “oregano-like herbal side frames its meaty structure and subtle blackcurrant fruit.”
.
Since 1932, three generations of Salvestrins have sustainable farmed their vineyard which was originally planted in 1860 by Dr. George Crane. It’s situated immediately south of St Helena High School and along Main St (Hwy 29), surrounding the family winery. Rich Salvestrin farms the vineyard and makes the wine, and his wife Shannon handles the sales and marketing, while they both raise the 4th generation on their farm.
.
Robert Parker gushed over the 2013, as “lusty, savory, hedonistic, rich and mouth-filling, with a dense purple color and not a hard edge in sight.” His praise did not stop there, saying that this “blockbuster fruit bomb has complexity, richness and a savory intensity that has to be tasted to be believed.”
.
The vintages were so different that it’s difficult to weigh them against each other. Bonné is definitely on point calling the Neyers one of the best examples of 2011 Napa Cabernet. Savory, with rich aromatics of Mexican cocoa powder and mole sauce, reminiscent of Corison’s 2011. To Parker’s credit, the Salvestrin is definitely a blockbuster and a hedonistic fruit bomb, but the savoriness, complexity, and length tone down its showiness, and add a level of decorum that sets it apart. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.8

I can’t pour enough praise on Dan and his talents. I don’t give many wines near perfect scores, but this merits one. The nose is a beautifully balanced mix of floral fruits, earth and spice. Blackberries, huckleberries, boysenberries, black plum, black raspberries, plum, black raspberries, poached strawberries, dark moist soils, loamy dry soil/clay, raspberry cola, smoked meats, medium dark spice, vanilla, clove, nutmeg, lilacs, violets and lavender. The balance is incredible...one of the most balanced wines I’ve had. The structure, tension and length are so close to perfect. It’s in the OMG realm. The tannins are nicely resolved but still have teeth. It’s gorgeously lush and rich. Blackberries, huckleberries, boysenberries, black plum, black raspberries, plum, black raspberries, poached strawberries, hues of blue fruits haunt the palate, dark moist soils, loamy dry soil/clay, raspberry cola, black licorice, touch herbaceous, smoked meats, medium dark spice, vanilla, clove, nutmeg, black & white pepper, dry crushed rocks, stones, lilacs, violets and lavender. The finish is heaven all the way around. To borrow Bordeaux terminology, this is First Growth Shiraz. If you don’t seek out Dan’s wines on the secondary market, you are missing something special. Not at all meant to be enjoyed young. This wine is in a very good spot and has another 10 years of life going forward. — 8 years ago

Matti Jokelainen

9.1

Had 2 of these right after release and now first one after about a year in between. This is still young, primary and tight just as you expect but the density of fruit, pedigree and power is more evident. Nice nose full of cherry, raspberry and strawberry complemented by wiff of smoke. On palate the tannins and acidity is prominent but in line with the fruit. This is enjoyable with food (had this with osso buco) and best as pop and pour. On 2nd day it is more turned itself. Remains to be seen if this closes down completely in near fjture or not. But definitely worth all the praise from the press. I need to add few mafs to my stash for the long haul — 5 years ago

Jay Kline

9.5

After going long on the 2016 vintage I only swooped up a couple bottles of the 2017 and this is my very first experience with the vintage. The Spring of 2017 presented all sorts of problems for Grenache vines in large parts of the Southern Rhône. A cold and wet May resulted in shatter which lead to yields that were anywhere between 30-60% less than normal. However, from June until harvest, the weather was beautifully suited for grapes; warm and dry. From my humble perspective, the results for Pegaü were nothing short of fantastic! After a few hours in the decanter, this was absolutely slaying the game with head spinning aromas of the purest dark bramble fruit, star anise, sandalwood and “Himalayan Spice” incense. On the palate, this was a concentrated best. Dark and red brambles, seeds and all, with black licorice, black pepper and some bacon fat. Huge tannin and fantastic acid. Long finish that’s lasting for minutes and killer pairing with rack of lamb. I find this to be a tremendous follow up to the 2016 and worthy of any high praise it receives. Probably should have bought more...maybe I can still snag some. The 2017 vintage ended up as a blend of 80% Grenache, 6% Syrah, 4% Mourvèdre and 10% mix of the other 13 approved grapes. As a side note, no “Cuvee da Capo” was made in 2017. — 6 years ago

Mikey T

9.4

I just finished reading a wine spectator article about California sparklers and the praise for the 2010 offering. After a bunk half bottle of 2014 Blanc de Blanc at Bourbon & Bubbles, this sucker saved the day. Best offering I’ve had from Schramsberg in as long as I can remember.
$136 Riddler’s Circle Club shipment
The 2011 J. Schram Rosé immediately pleases the eye with its copper tinged, pale salmon color. It opens with aromas of cherry and peach cobbler, balanced by aspects of baked pineapple, apricot, marzipan and roasted pear. layers of candied citrus, lemon meringue and nectarine suffuse the pallet, with honey and brown sugar adding additional complexity. Rich, fruitful and closing with a tangy long finish, this wine is truly a feast for the senses.
Varietal Composition: 69% Chardonnay, 31% Pinot Noir
Barrel Fermentation: 40%
Alcohol: 12.6%
Suggested Retail: $160 — 6 years ago

Randy Fuller

8.9

This bargain wine is medium dark ruby in the glass and displays a nose of strawberry, cherry, vanilla and oak spice. On the palate is angular, tart red fruit, stiff tannins and a fairly heavy dose of oak. It's faint praise to say that it's not horrible, but it's better suited to making sangria or serving chilled at a cookout than pairing with a meaningful meal. — 7 years ago

admiral von schnauzer

9.9

This may go down as red wine of the year for me. Which given the time of year and upcoming events is High Praise indeed. But none the less reality. Epic nose. The unmistakable smell of a slaughterhouse over summer. Meat and blood. A huge hit of licorice, leather, and smoke and cherries. The Finish lasted nearly a minute, and had a Mossy granite tone to it that reminded me of climbing in the gunks in the fog. Amazing. So fortunate to have been asked to share this with great friends. #poolwine — 7 years ago

Greg Gregory

9.7

One of my two surprise wines of the night. Wow this is good and from a vintage that always excels but was lost in the shadows of 69. — 7 years ago

with Max

Thomas Brenner

9.7

Despite being the kind of guy that watches NASCAR for the 🔥 auto crashes, this wine was worth it's praise. As you could tell by the label design, this Cab blend was made in concert with Mr. Harlan for people that have been rumored to pay $100,000 to get their name on this unique blend. A benevolent act of kindness to gift me a bottle of a wine that has been said to beat out Scarecrow in '06. It really really was a great wine — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

The Anvil Cabernet is 100% Cabernet. 60% from Pepper Bridge and 40% from Minnick Hills. 100% New French Oak. On the nose, ripe, slightly candied, blackberries, dark cherry, plum, touch of spice, black moist earth and dark fresh flowers. The body is M and the tannins are M+. The fruits are deliciously ripe; blackberries, dark cherries, plum, black & raspberries. cigar, leather, crushed rocks, dark chocolate chalky saline minerals, spice, round nice acidity and a beautiful round fruit driven finish. Photos of; the tasting bar, Forgeron fruit sourced Vineyard, Marie Eve with her husband Gilles who is the Wine Director at Long Shadows and the exterior of the tasting room and production. Producer history and notes...Forgeron opened 2001, as the 23rd winery in Walla Walla. Marie-Eve Gilla (Owner/Winemaker) has French roots. She studied viticulture and oenology in Burgundy. The production and tasting room were a stones throw from our hotel. It's located in a turn of the Century blacksmith shop. Blacksmith translates from English to French as Forgeron. I'd never had Marie-Eve's wines until now. I was introduced to the idea by her husband Gilles who is the Wine Director at Long Shadows. However, after enjoying his wines, I was inspired to stop by and check out Marie-Eve's wines. I wasn't disappointed. Most every Walla Walla producer I met considered her wines one of the best kept secrets in Walla Walla. — 8 years ago