Eric Urbani

9.5

Five single-vineyard CA Pinots vs 5 Burgs: Gevrey-Chambertin, Vosne-Romanee + three 1er Crus Beaunes. All 2005s. Rob Jensen, owner, and Sue Ryan, lead wine educator at Testarossa joined our group for the tasting. My fave of the night! — 4 years ago

Jim McCusker

9.3

Also from a couple of nights ago. A bit unfair to try and follow that 2011 Merus...but this one from Booker was pretty damn good. 24 months in barrel, this syrah is ready to drink. Firm but sweet tannins, the palate evolves beautifully with layers of blackberry, violet, and jam...but not jammy: had plenty of backbone and acidity to keep it alive on the palate. Eric Jensen told me at a tasting I had with him on my 50th birthday tour through Paso a few years back that he prefers his wines much younger than what I’m tasting now. To each his/her own - and Eric is onviously a great winemaker - but in my opinion this one right now blows away the same wine I pulled from my cellar 2-3 years ago. But, no matter when you open this one up, it’s terrific! — 5 years ago

with Vanessa

Al Shikoh

9.3

medium golden yellow, prominent tearing; quince, white peach, pear, white flowers, buttered brioche; stone fruits, mineral notes, waxy mouthfeel; full bodied, good acidity, 14.8% ABV; made from predominantly Roussanne with a touch of Viognier and small amounts of Chardonnay, Clairette Blanche, Genache Blanc, and Marsanne fermented and aged in a combination of concrete tank and new and used French oak barrels, the only white Booker makes, winemakers Eric and Lisa Jensen worked with Justin Smith at Saxum and Stephan Asseo of L’Aventure before starting their own label in 2005; $50 — 6 years ago

Sipping Fine Wine

9.0

Located in the limestone-rich Gavilan Mountains, east of Monterey. Josh Jensen planted Calera's first 23 acres of Pinot Noir in 1975. De Villiers, planted in 1997 on east-facing slopes high on Mt. Harlan. Third year of drought conditions lowered the yield in ‘14, aged for 20 months in new French oak (30% new). Intense aromas of dark berry fruits with rustic spice. Palate shows tart blackberry and dark cherry flavors with smoky tobacco, oak and subtle spice. Tight tannins, lingering complex ending, very nice. — 6 years ago

Steve Anderson

9.1

Named Anastasis for its “resurrection” in the cellar after fermentation issues. From low-yielding Sauv Blanc vines near Rutherford that were pulled after the 2013 vintage. Sherry notes, with some apple, nut and yellow jujube character. If you go in thinking Jura, you will enjoy this more than if you go in thinking California. Interesting wine. Only about 14 cases, hand bottled by @Graeme MacDonald and @Johanna Jensen according to Abe’s notes. Interesting that I will have consumed about 4% of total production by the time I finish my bottles. — 8 years ago

Jim McCusker

9.2

Awesome syrah from Eric Jensen at Booker! Incredibly rich aromas of something akin to a blackberry reduction, along with hints of black pepper, iodine, and candied blueberries. Full-bodied palate with layers of glycerin, but enough acidity to prevent it from being cloying. Pretty impressive with regard to primary flavors and aromas given its age. I suspect that a lot of the charm of this wine is going to be lost as it ages, so my recommendation is to drink this now! — 8 years ago

with Vanessa

Eric Urbani

9.0

Five single-vineyard CA Pinots vs 5 Burgs: Gevrey-Chambertin, Vosne-Romanee + three 1er Crus Beaunes. All 2005s. Rob Jensen, owner, and Sue Ryan, lead wine educator at Testarossa joined our group for the tasting. This was our top rated wine although more middle of the pack for me. — 4 years ago

Jim McCusker

9.2

From Eric Jensen at Booker, we had this after that bottle of Understory I just posted. Can’t recall too many details except to say that it was excellent but likely just past peak. If you have this in your cellar, I’d recommend popping the cork within the next few years. — 5 years ago

with Vanessa

Mike R

9.4

Just amazing Eric Jensen - in honor of your FB video w juan - that was entertaining as this wine is great - all smiles — 6 years ago

Jim McCusker

9.2

Terrific wine from Eric Jensen. Mainly syrah with some tempranillo, this wine is drinking really well. Great nose of blackberry, pepper, and spice, the wine is nicely balanced with a lingering finish. Probably has quite a few more years of development, but my advice is to open it now! — 6 years ago

with Vanessa

Ryo Hayashi

9.7

このヴィンテージは美味い！ — 7 years ago

Jim McCusker

9.2

An interesting wine from Eric Jensen at Booker. The primary varietal is tempranillo, but only at 35%: the balance is petit verdot, syrah, and cab! Makes it a bit difficult to describe - lots of different aromatics on the nose - but dominated by primary red and black fruits (somewhat surprising given its age). Full bodied on the palate with good balance. My only complaint is that the wine seems a bit unfocused - doesn’t seem to know where it’s going. I suspect that had we opened this a couple of years ago (or a couple of years from now), the story would have been different. But these are minor details: this is still a terrific, enormously enjoyable wine! — 8 years ago

with Vanessa

Somm David T

Independent Sommelier/Wine Educator

9.5

Alban Vineyards as they state in their label "The first American winery & vineyard established exclusively for Rhone varieties." This Syrah has settled in nicely after 10 years in bottle. I would say it's peaking. On the nose; scorched earth, sweet & slowly baked; blackberries, blueberries, black raspberries, plum, huckleberries and dark cherries. Mint, eucalyptus, milk chocolate, black olive, notes of liqueur, crushed rocks, loamy top soil and lilacs, violets and lavender. The palate is rich and nicely resolved. The body medium-medium plus. The fruits are ripe, creamy and juicy; blackberries, blueberries, black raspberries, plum, huckleberries, dark cherries and strawberries haunt the long fruit set. Mint, eucalyptus, sage, smoked meat, milk chocolate, black olive, notes of liqueur, crushed dry rocks, gritty volcanic minerals, scorched earth, a little bacon fat, underbrush, a whiff of black pepper, lilacs, violets and lavender, great rich, round, fresh acidity with a very good, long, balanced, well structured, finish with length and staying power. I prefer this over the Cayuse I had a couple of weeks ago. Much better balance of fruit, earth, etc.. photos of their Edna Valley vineyard, fruit that needs netting to protect it from the birds, John Alban and the Alban barrel room. Producer notes and history...In 1985, John Alban planted grapes for other people until he bought an estate in 1989. He focused on wines made from Rhône Valley varietals. Alban is one of the pioneers of the Rhone Rangers movement. They are considered to one of the more influential American Rhone producers. In beginning to grow Viognier, Alban said, "I almost single-handedly doubled the world's acreage," referring to a time when its cultivation was reduced to 50 acres or 20 ha in two areas of the Rhône Valley, Condrieu and Château-Grillet. Alban's work, along with that of Josh Jensen of Calera Wine Company (just sold to Duckhorn, ugh!) in San Benito County, helped to significantly expand plantings of Viognier in California at a time when the variety was near extinction. Alban has 250-acre or 100 ha under vine. Their vineyard area extends 60 acres or 24 ha, planted with Syrah, Viognier and Roussanne. The Alban wines produced are; Lorraine Vineyard, Reva Vineyard Syrah, Seymour's Vineyard Syrah, Patrina Alban Estate Syrah and Pandora, a blend of Grenache and Syrah. They also used to produce a dessert wine from 5% botrytis grapes and aged in 50% new oak, called Rotten Luck. You can still find past vintages on Wine-Searcher. — 8 years ago

Eric Urbani

9.6

Loved this wine, my top pre for the night. Rob Jensen selects the best of his vineyards and includes Pisoni and Bien Nacido. 2003 vintage, wish these were still available. — 5 years ago

Jim McCusker

9.3

From Eric Jensen at Booker, this version is 46% grenache, 34% mourvedre, and 20% cunoise. Drinking really well, although I suspect it’s developed as much as it’s going to and will start to tail off pretty soon. Really enjoyable wine, though (and performs much better if you keep it at cellar temp). — 5 years ago

with Vanessa

Kimberly Anderson

9.2

The second surprise of the day came with a virtual tasting with Eric Jensen of #booker wines! My husband sent each of our friends on the call a bottle of Blanc, Harvey and Harriet, and My Favorite Neighbor. This has long been one of my favorite Booker bottles and it was great as always! — 6 years ago

Renita Millar

10

Delicious Pinot!! Great flavour! Great company! BROWNS SOCIAL @ Jensen Lakes — 6 years ago

with Caitlin

Al Shikoh

9.3

Dark ruby in color with aromas of black cherry, lavender, cloves, and caramel. Nicely concentrated red fruit and gravelly minerality are evident on the palate with firm acidity and moderate fine grained tannin evident on the finish. Josh Jensen made this from 100 % organically grown Pinot Noir sourced from vines planted in 1975, fermented with native yeasts, then aged 18 months in 30% new French oak. Consumed from a 375 mL bottle, this wine has the fruit and balance to enjoy now and the structure to allow it to go 15 years or more. 14.3% ABV. $88. — 7 years ago

Steve Brown

9.3

Great Pinot at 11 Maple Jensen Beach — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

On the nose, sweet & slightly baked; blackberries, black plum, plum, black raspberries, raspberries & dark cherries. Raspberry cola, perfect intensity of baking spices, soft & savory grilled meats, touch of fresh herbs, just a whiff of pepper, lavender, lilacs and liquid violets. The palate is full bodied, round & lush. The M-M+ tannins are soft and round and about 60% resolved. Gorgeous in the mouth. The fruits are creamy in style. Ripe; blackberries, black plum, plum, black raspberries, raspberries, dark cherries and ripe strawberries. Raspberry cola, vanilla, understated spice, pepper, savoy grilled meats, dry herbs, dry crushed rock powder, a little underbrush, iron pan, loamy dry top soil, some black moist earth, hint of mocha powder, milk chocolate, cigar ash, suede style leather, lavender, lilacs & liquid violets, perfect, round, mouthwatering acidity, great; balance, structure, tension and length. The very long finish is round, lush and has sex appeal. It's drinking really well with a hour/hour & half decant. Better in 1-2 years and has another 4-7 years of really good drinking ahead of it. Great pair with the grilled Kentucky Bourbon marinated chicken skewers and seasoned wild rice. Photos of; Eric Jensen (Owner/Winemaker), tasting room bar, Eric working harvest and the Booker vineyard. Producer notes and history...Booker gets it's name from the two orphan brothers, Claude and Dick Booker, who had purchased the land in the late 1920’s. By the turn of the century, the Booker brothers acquired over 1,200 acres on Paso's westside. The Booker brothers dedicated their lives to being great farmers and humanitarians. Aside from lending their farming knowledge and manual labor to neighbors, they were the area's biggest philanthropists, leaving 100% of their estate to charity when they passed, Dick in 1990 and Claude in 2000. Eric and Lisa Jensen purchased 100 acres of the property in 2001. After making wine with Justin Smith (Saxum) for five years and Stephan Asseo (L'Aventure Wines) for two years, the Jensen's started Booker Vineyard. The 2005 vintage was Eric Jensen first release. Booker produces about 4,500 cases a year depending on what Mother-nature gives them. Booker is located on the westside of Paso Robles, immediately joining the famous Stephan Vineyards that produce L'Aventure Wines. The high-density vineyard is mostly Rhone varieties planted on steep hillsides of calcareous shale. They farm organically, sustainable and biodynamic and treat the entire vineyard as a living organism. Booker uses animals (normally sheep) for weed control and solar panels are placed at the house and winery. The Jensen's are definitely doing things right. If you haven't tried Booker, it's worth your effort. — 8 years ago

with Ronald