Adam Kincaid

8.9

Always a solid Sonoma cab. Some anise and dark fruit, dark chocolate and anise. Slight bit of dill and vanilla. Drinks young, this could go for a bit longer. Good strong tannins but smooth enough to balance my prime rib. — 2 years ago

with Jillian

Anthony Lombardi

9.4

Plenty of American oak on the nose. Dill & vanilla with some dark plum aromatics. Medium bodied with a classy weight & texture. The oaky notes are there, but a pretty array of red fruit & tobacco leaf add some complexity. Structure is receding at this point and the wine is beginning to show some clove & herbal secondary character. Excellent. — 5 years ago

B

10

2000 Vega Sicilia Unico. Dinner at Fife in Brae. Gorgeous. Black/dark fruit, roses and tar, dill. Decanted about 45 min before serving. Only kept getting better. — 6 years ago

Shengli Hu

9.1

Vanilla, coconut, sweet and sour red cherry and plum, clove, spearmint, licorice, compost, clay, dried flowers, IODINE, dill, cola. Elevated to high acidity, smooth integrated tannins, medium plus alcohol and body. — 6 years ago

Neil Valenzuela

8.9

Interesting Sauvignon Blanc... nice light golden tinge, aromas of honey mustard, dill and citrus. Very nice, crisp citrus flavors with a smooth finish. — 7 years ago

Ryan Vento

9.6

Wow... This is quite the sensation to drink. Dill, menthol, eucalyptus and loads of mineral. Awesome selection. Definitely will get more @Sean Essex, you'll be seeing me soon. — 8 years ago

with Krystal

Jim Wagonfeld

9.3

Garnet red in color. Offering nose and palate of dark cherry, herbs, leather, cedar, tobacco, prune, fig, vanilla and dill. Structured and long. A very good effort and a favorable pvr. — 2 years ago

with Judy

Ben Edwards

9.1

Probably overrating out of pleasant surprise, but love the clean, bright 100% temprannillo, and integrated overall experience. Trying with dinner, so not likely to identify the dill and leather others mentioned (whatever it is goes great with quesadillas). It reads like a soft negroni, which I consider high praise. — 4 years ago

Andrew Lohse

9.0

Red cherry, red plum / American oak for days—coconut, dill, vanilla / slightly dried quality on the fruit. Delicious. — 5 years ago

Andrew Lohse

9.3

Drop dead gorgeous / a balance of dried and juicy red fruit with pronounced dill and blonde tobacco / nicely integrated oak, elegant structure — 6 years ago

Colleen Hofmann

9.0

JR DILL decent Chardonnay — 7 years ago

DAL 9000

9.1

Soft tart green apple. Crisp and brisk. Quick finish. — 8 years ago

Penny Wild-perkowski

8.9

Funky and different. Essence of dill pickle. — 8 years ago

Anastassia Laskey

9.2

Holyyyyy shit. The nose alone is worth the try. Nice and tart with fresh fruit, some dill and tamarind. Woman winemaker - Maria Lopez de Heredia. — 2 years ago

Charlie Tapp

9.3

Black fruit, cedar, dill and dark chocolate. This ripe vintage is on the plateau — drink over the next couple of years. — 3 years ago

Daron Watson

9.3

perfume of sandalwood, baking spices, eucalyptus, wild berry bushes, and soft licorice ~ tastes of mulled and stewed dark berries w lavender, dill and a hint of hoisin pork belly! — 5 years ago

Jeroen Koenen

9.2

Cranberries, warm plumpudding, compost, porcini, cinnamon, dill and gingerbread.
Well-judged acidity adds freshness and intensity to the otherwise slightly gloomy and brooding aromatics.
Very nice. — 6 years ago

Libbi Odessa

9.2

Stands up to its name....bright red fruits (cherry/cranberry) but more exquisitely roses, violets, and wet earth....and just a touch of herbs (thyme/dill). — 7 years ago

Aaron Means

9.0

Classic, enough said. It was all classic American oak and dill on the pop and pour, but the lithe cranberry, cherry, and leather of the Tempranillo eventually comes through. @Pappas Bros Steak House, Houston, TX. — 7 years ago

Steve Wilson

9.3

Cellared from release. Color: dark cranberry with watery rim. Nose: berry/cherry tart and a mint Skol bandit. Palate: black fruits, dill and pepper spice. Bittersweet tannins softening but very much still present. 09 has a lot more life yet but I'm really liking where it is now. — 8 years ago