Steven Beishuizen

8.9

Deep and sweet. Cola, blackberry, and cough syrup. Really not an equivalent to Port as the Portuguese grapes are so distinctive by comparaison, but this is a nice sipper and pairs well well with a hunk of cheese. — 6 years ago

Sharmian

9.0

Plum, black cherry, pepper, ketones when first opened. Good with BBQ rib eye steak. — 7 years ago

Alix Wiggins

9.0

Slight funk on the nose; like early stages of kettle souring. Fruity - dried cherry, sour cherry, strawberry. Perfect picnic wine — 7 years ago

with Steve

Jessica Lutz

9.0

Kettle corn, honey crisp apple, honey caramel nose, golden color. Tasty...almost too much butter. — 8 years ago

Bassel Sommelier

8.9

A rare blend sent by a friend from Canada; needs a bit of decanting; I had it with sushi, it blended nicely — 8 years ago

Steven Beishuizen

9.1

The 2011 vintage reminds me of the "lemon bar" frozen custard you can get at the American Cheesesteak Company here in Vancouver. Fabulous and refreshing! Each of the vintages of this wine have a slightly different story to tell mostly related to their level of "butterscotchiness". The 2011 really is more about the lemon. Yummy! — 8 years ago

with Anita

Keesha Shepherd

9.0

Keesha had this 9 years ago

Ryan Johnson

9.1

Kettle corn, stone fruit, nice texture — 9 years ago

Katie Winter

9.3

This is a bottle of 2007 that I've had for a few years but forgot about. It's still opening up but so far it's delicious. Definite funky barnyard, mushroom smell. Funky but smooth flavor with dark fruits that stay on my tongue - not bright, more like dried fruit, but not sweet. It's really delightful. Oddly, I tried it while eating kettle corn and it complemented the sweet/salty. — 10 years ago

Steve Anderson

9.5

From Jean Bourdy. Jura Macvin, reduced in a copper kettle, fortified, and blended with 20 alpine spices. Classified as a liqueur, although still only 16%. Wild nose, liquid carrot cake. Quite unique and a lot of fun. — 10 years ago

David Bobo

9.8

Earthy Australian Shiraz goes great with blue cheese kettle chips. — 11 years ago

with Marnie

Brett Tribble

9.6

If you questioned whether a rose can be lumped in with cougar juice, question no longer. Orin Swift’s absolute apogee of a rosé satisfies like no other. Plenty of malolactic roundness settles firmly in the middle of fresh deliciousness. A drained glass speaks of kettle corn on warm dry slate. — 6 years ago

Bill Bender

9.1

Darker hues than I've ever seen from this bottling. Rather amber and dark. Marzipan, kettle corn, carmelized fruit. I enjoy tasting these but they always guarantee a hangover for me. — 7 years ago

Meghan Hamilton

Wine Educator Joseph Phelps Vineyards

9.7

The nose is all about smoke and meat and BBQ kettle chips. In the mouth you get into pepper and sour cherry and pomegranate. Love this. — 8 years ago

with Andreya and mattswineworld

Chris Cass

9.4

Nutty,kettle corn nose, still super wound up and reductive — 8 years ago

Jason Gaffner

9.0

Slight oxidation but tasty. Like eating salty kettle corn. After opening up some subtle burnt orange. Very one dimensional though — 8 years ago

Rajiv Ayyangar

9.0

1970 Berberana Rioja Reserva (not Gran Reserva) "carta de oro":

DESCRIPTOR EPIPHANY WINE! After tasting dill in so many forms (pickles, sauteed, fresh dill, dill pickle chips, dried dill), it finally popped on this wine. The scent-memory for me was quite specific—opening a bag of Kettle brand “Thick + Bold” Dill Pickle Krinkle Cut chips at the office in Sunnyvale. (One might infer a combination of American oak and volatile acidity). Slight bruised apple (acetaldehyde, but nothing crazy for a wine this old) and faint pickled strawberry-balsamic jam. This is light yet intense on the palate with vibrant acidity and phenomenal persistence. The dill is center stage (which I’m digging) but there’s still plenty of complexity here. The fruit is on its way out, but I would still like to see what this does in 10 more years.
— 9 years ago

with Cindy and Tim

Stephen Bonner

9.2

6 years old. Medium bodied, lush, tea, savoury herbs, blackberry, vanilla, coconut, and red cherry. — 9 years ago

Sergio Licea

10

Golden color, kettle corn, nutter butter cookies, citrus zest, limestone. Inspiring Loire white. — 10 years ago

Mel B

9.0

Goes great with moderately sweet Kettle Corn w/sea salt. You may find yourself surprised by this, but it's true — 10 years ago

Chris Harvey

9.1

Restrained and delicate nose of thyme and cranberry. Tart red fruit on the palate. Pairs nicely with kettle corn — 7 years ago

Evie Olson

10

Intense aromas of lemon curd, meringue, and graham cracker crust which is balanced perfectly by a persistent earthiness and herbal note. There is obvious minerality and a lovely growth of flavour in the mid-palate. Flavors reminiscent of banana cream pie & kettle corn yet it's 100% refreshing and bright, with a clean & light finish. — 7 years ago

Shannon Saunders

9.2

Spicy, easy drinking.
Special treat with this 2008 vintage #FGWS — 8 years ago

Mike Wolf

8.9

Nice floral notes in this Pinot Gris from Kettle Valley. Cold soaked on the skins for two days. — 8 years ago

with Jennifer

Ned Gray Creed

9.1

Wish I could have tasted that over the course of 2-3 hours. It was dark, dry, and brooding. A witch over the kettle. Perhaps it is tasting better now, but sadly the bottle she is empty. — 8 years ago

Mike Wolf

9.1

Started off with a hint of strawberries on the nose which gave way to some black pepper spice after an hour decanted. Drinking very nicely right now. — 8 years ago

with Jennifer

Corey Zamora, CSW

9.5

Hedonistic. It's like liquid kettle corn. This is so freakin good! #texsom #dessertwine — 9 years ago

Chris MacLean

9.0

2012. I had this wine maybe 5 years ago and was not impressed. But this bottle was fantastic with my dinner of leftover salad (endive, walnut, apple, fourme d'Ambert--from Montmartre in DC), kettle chips, and planters deluxe nut mix!! — 9 years ago

Paul Olufson

10

Elisabeth really enjoyed this wine — 10 years ago

James Goldman

9.7

A little litter than I thought it would be but still very robust and malty for a 6%. — 11 years ago