Robert Piazza

9.0

This wine was delicious! Notes of dark fruit and pepper. Opened up as the night went on. Thanks to @Jeremiah Townsend for sharing this amazing wine with me :-) can’t wait for the next Bandol!! — 7 years ago

with Jeremiah

Simon Lowzy

9.0

Weed, jasmin tea, nice earthy bitter finish. — 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

Charles Stanley

9.1

The love child of two of my favorite weird towns; Asheville and Athens. Bright, weighty, and full of hoppy juice flavors — 9 years ago

Robert Cunningham

Wine Educator DeVinimus, Wine Workshop

9.0

Lovely fresh sea weed aroma on the nose. Peach and apricot on the palate and retro nasal. Good balance and depth. Full mouth feel. Lovely food wine. — 10 years ago

Kenta Hayashi

9.1

Cool menthol, raspberry sauce, goji berries, dried herbs and weed. Juicy acidity, medicinal in a positive way, overly concentrated roobois tea, and medium plus finish. — 7 years ago

Shengli Hu

9.0

Amber color, (dry) hoppy: tropical fruits, resin/weed. No sourness, grapefruit, bitter on the finish. — 8 years ago

Weijie Shi (Jay)

9.0

Very obvious dill weed and coconut on the nose with a hint of tobacco leaves. Fruit condition is ripe, borderline overripe. Delicious — 8 years ago

Robert Piazza

10

With 28-day dry aged steaks. leather and cloves on the nose. Nicely tannic to bite into the steak. Opened up beautifully. A wonderful gift from Jeremiah from his cousins in France. Privileged to share this bottle with them!! — 9 years ago

with Jeremiah and Maureen

John Davidson

8.9

Strong coffee nuts and cacao on the front; vanilla finish and sweet aftertaste. Nose is remarkably unremarkable. — 9 years ago

Margaret Swords

9.2

Mega floral nose. Some dried red fruit, patchouli, sandalwood. Smoke weed to this track. — 9 years ago

Jasmine Amussen

9.0

Baller, shot caller, 20 inch rims on the impala — 9 years ago

Dock Hooks

9.2

This fine thing pulls me in as I breath her earthen essence faintly fragrantly post-rain flowerlike wet, dripping a whiff of some distant weed working its way around the corner as a horn player lays out a rhythm to which we dance turning, twisting, eyeing discriminately she shows her plum-to-burgundy rim, then goes deeper, as she lightly touched my lips showing red fruit unctuously lava-like clinging leaving a ripe plum-like memory touched by cassis long and lasting begging for more - so we continue...amazing locally-farmed, open-water oysters... — 10 years ago

Kyle Bella

9.2

A bit of a revelation domestically. Dank on the nose (weed gummies is how the winemaker describes it and he isn’t wrong), loaded with juicy fruit, tart acidity but more savory qualities to follow, underscored by a vegetal structure. — 7 years ago

Toonie Doolins

9.0

work 12 hours. rub weed balm on wrists. spend a while wondering if you're stoned or just really tired. drink 3 glasses of champalou vouvray. this shit is musical. — 8 years ago

Evie Olson

9.4

Way northern Vineyard where they also grow weed. Only sell to anthill farms. Dry farming and organic. Crazy aromatic with dried rose petals, pine and forest floor. Weighty yet fresh on the palate. — 8 years ago

Bobby Gilbane

9.5

Now that's what I'm talking about!!! — 9 years ago

Erik Nordman

9.1

Badass Gewürz from Teutonic. Underripe stone fruit, lemongrass, wet stone, lychee (slightly less pronounced in this example than some others), coriander, cardamom, honeysuckle. Also has kind of a like, skunky, citrusy weed kinda vibe to it too, for lack of a better way to describe it? Anyway, I dig it. Decent length, moderate body with a slightly oily texture. Slightly off-dry, with nice medium acid and lower alcohol when compared to many other Gewürz, which is a wonderful thing as far as I'm concerned, I usually find myself craving more acid with a lot of other examples of the variety; not the case here. Great stuff and I'm stoked to fuck up some Turkey Day fare with this. — 9 years ago

Zach Castagnola

9.3

Beautiful. Nose of dank weed and grapefruit mist. Melon, honey, and minerals. Luscious and full. Perfect exclamation point on a summer feast. — 9 years ago

Gigi Pan

8.9

Smell honey, vanilla, thought it was sweet but the palate is light, no tannin, dry and nutty. Paring with local watermelon and sea weed — 10 years ago

with Alan