Michelle M

9.1

Sweet tangerine, tart grapefruit, lemongrass, and toasted crackers on the nose. White peach, lime curds, ripe orange on the palate, nice viscous mouthfeel. Should go well with most food. Great value and go-to for entertaining — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

We started enjoying Davis Estates Chardonnay with their 2014 vintage and now starting to drink their 2016 vintage. Each has been really good with excellent QPR.

We don’t drink a lot of CA Chardonnay as most are over structured and oaked. We prefer White Burgundy on most occasions. The Davis Estates Chardonnay’s are the exception to that rule.

As for this 2016, it’s their best of three vintages we have come to know. It is spectacular!

A number of people love Aubert Chardonnays. We like them too but, for the money, give me this 2016 all day over the Aubert’s. It’s less than half the price! I find some Aubert characteristics & style in each glass of all three Davis Chardonnays vintages we’ve had.

The nose reveals; butterscotch, honey, green apple, slightly sour lemons, lime candy, overripe pineapple, ripe, green melon, white peach, cream, beeswax, vanillin, caramel, toffee notes, light white spice, beautiful, understated chalkiness, hints of saline, soft volcanic minerals, tree bark with drips of sap, mixed greens, spring flowers, yellow lilies and jasmine.

The body is thick, full, round and waxy. It’s simply delicious as it guilds over the palate. Loads of butterscotch, honey, green apple, some golden apple, slightly sour lemons, lime candy, overripe pineapple, ripe, green melon, white peach, haunting banana now & again, cream, beeswax, vanillin, caramel, toffee/creme brûlée notes, light white spice with just the right amount of heat, beautiful, soft, chalkiness, hints of saline & flintiness, soft volcanic minerals, tree bark with drips of sap, mixed greens, spring flowers, yellow lilies and jasmine. The acidity is round and near perfect. The long finish is, lush, ripe, soft, flat out elegant, well balanced and persists minutes. Beautiful CA Chardonnay in every way. Paired with soft white cheese.

Happy Labor Day Weekend everyone! Cheers! 🥂

@Ron R You gotta get some of their 16. Like a case!

Photos of; their Estate vines as viewed from their terrace, tasting room with their kitchen for food pairing in the back, entrance and their rotating water ball just of their terrace. — 6 years ago

Jeremiah Allen

9.4

Mythical, mysterious, magic. This started with nuts and mushrooms, only pithy lemon for fruit. After it opened up for 30 minutes it really came to life! Pitted fruits, bright and very much alive. It was a pleasure at the table, really extenuating all the flavors from the kitchen. #onlygreatbottles
🥜🍂🍄🍋🍑🌞 — 7 years ago

Mike R

9.5

When you pop one and decant and then taste you never really know what to expect but gratefully my family on Delectable has helped me so much - I know it is holidays speaking but we have so much as a group to thankful for - to you and yours - have a glorious holiday

This wine has been resting for a long time - I have decided to start drinking wines that I was storing as I cannot take them with me so Dilly Dilly

What a wine what a wine what a mighty good wine

Dark purplish red as is the season - when I taste I immediately smile and laugh with hohoho sound - the smell is amazing with all the kitchen sink ingredients but somehow I smell mistletoe and cinnamon - ''tis the season again" - and the finish is long like when you watch a big snowflake fall from the sky - it takes forever and ever

Starting my annual Christmas wine journey and again thank you folks for making the wine taste even better with your likes and comments - more wine to come tonight and tomorrow

Smiling for so many reasons and happy holiday — 7 years ago

Bryant Bickel

9.1

Good god! That is one of the largest Petite's I have ever had, it I spot on, large marge, large and in charge, tannic like titanic it will sink your ship! — 8 years ago

Mary Ann

9.0

Drink it every time we dine at Bastille Kitchen, Boston. Fab cab. — 8 years ago

K J

9.2

Hell’s Kitchen. Slightly yeasty. Bright. Acidic — 5 years ago

Dana Thompson

9.0

Very nice Cali blend. Not too sweet while it doesn’t give the blend it’s obviously Sauv Blanc, Semillon, Viongnet and..any guesses? I like it more the Conundrum especially at dB below $12 price. — 6 years ago

Richard Alfred

9.5

Ate leftovers from Dry Creek Kitchen dinner on 5/28/19 in our room (16) at Farmhouse Inn. Lamb chops, kale salad, mushrooms, pasta salad, and chocolate chip cookies for dessert. All delicious. Wine perfect pairing. — 6 years ago

David Kline

9.0

Smoky matchsticks and green peppercorn with a pickled apricot and gooseberry tinged with banana leaf and grilled corn. Chunky and amber like a sour fossil. Crystalline unsweetened pineapple, burnt lemon, torched matchstick, briny lime, a spray of apple cider vinegar and sauerkraut made with riesling. Really good, like chow chow and the pickled kitchen sink stirred together with a brimstone broomstick! — 6 years ago

Kaushal Kantawala

9.0

Incredible wine for $15. Plum and cherries! — 7 years ago

Keith Herrick

9.5

😂😂😂 this was popped with no expectations, next to the sink so we could quickly pour it down the drain. the wine ended up being beautiful! The fruit is all secondary of course, bust still tons of dried tart cherry and forest floor. It is refreshing and zero signs of oxidation. Not sure if there is truth to this, but I was told that it had belonged to R Welland. — 7 years ago

Isaac Pirolo

9.3

This is Margot Robbie baking you a blackberry pie in your kitchen. — 8 years ago

Jeremy Wong

9.4

Drank on 30 Nov 2016 in HK @ Kennel Kitchen — 8 years ago

Bonnie Kissler

9.5

2/26/2020 dinner with Paul at Kitchen Six — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.6

Happy Thanksgiving Eve. I wish you all a great Thanksgiving with family & friends giving thanks over some great food & wine pairing. 🍁🦃🍽

Coravined this last weekend as nightcap...it’s a pleasure getting back to it tonight.

The nose at the beginning broods ripe, dark fruit liqueur notes but, calms down in the glass after 10 minutes. It evolves into; bright, ruby, lush, dark, slightly candied floral currants/cassis. Ripe; blackberries, black cherries, blueberries syrup, boysenberries, olallieberries, black plum extract with poached strawberries & raspberries on the glass edges. Anise to black licorice, sweet tarriness, dark, mixed berry cola, mid intensity dark spice, dry crushed rocks, touch of incense, dry tobacco, leathery notes, wood shavings, dark chocolate, vanilla, light nutmeg & clove, dark, rich, turned earth, steeped fruit teas, mid, fresh herbaceousiness, bright, dark, red, blue slightly candied florals with fresh violets & lavender for days.

The body is full, round, lush & ruby. The fruits halfway to candied. The tension, structure, length and balance are in a very good place with another 8-10 years of good drinking ahead. The tannins are beautifully round, 55% resolved and still tarry, chewy with some teeth. Beautifully ripe; dark currants/cassis, blackberries, black cherries, blueberries syrup, boysenberries, olallieberries, black plum extract with poached strawberries & black raspberries. Anise to black licorice, sweet tarriness, dark, mixed berry cola, mid intensity darker spice on the long palate than the nose and show some heat, dry crushed rocks, volcanic minerals, limestone, touch of incense, dry tobacco, leathery notes, wood shavings, dark chocolate, malt in malted balls vanilla, light nutmeg & clove, dark, rich, turned earth, moist clay, steeped fruit teas, mid, fresh herbaceousness, bright, dark, red, blue slightly candied florals with fresh violets & lavender for days. The acidity is round and some of the best I’ve had in the 10’s I’ve had to date. The finish is delicious, ruby, lush, extremely well balanced and is the textbook definition of elegance. It persists several minutes with several nuances along the way. One of the very best 2010’s I’ve had as I am not a big fan of most 10’s. Get some if you can find.

Photos of; James Cole Winery and Estate vines, certainly one of my favorite Napa Winemakers-Charles Hendricks (FYI, has not been their Winemaker since midway through the 14 vintage), their outside patio lounge and the tasting bar. — 5 years ago

Nancy Hinman

9.1

Formaggio Kitchen 2017 Fall tasting. Bought 3 bottles for 23.99. I think it’s cheaper at Eataly. Finally drank last one in 2019. This was one of my first Nero D’Avola’s. I think this one led to Gulfi.
— 6 years ago

Scott

9.1

Smooth. Great finish. Somewhat fruity with vanilla finish. Great wine. — 7 years ago

Rick Zywotko

9.2

What a nice vintage, with loads of butter, creamy smooth and a nice finish. Getting some honeydew in there and maybe vanilla? Enjoying at home with a Garam Marsala Scallops in an acorn squash recipe we like to make. Marriage made in heaven! Used 3 new appliances tonight in our, (nearly completed) kitchen! — 8 years ago

with Mike and Michael

Randy Fuller

9.2

It's a dark wine, dark in color, dark in aromas and dark in flavors. The nose offers abundant blackberry and black raspberry notes with an earthy base. There is an element of smoke at the top of the glass. The palate is deep and rich, dark fruit joined with a sense of black olives and tea. It leans toward savory, but not without taking the fruit with it. The wine finishes with a little raspberry tartness and a lot of berries that stay for a medium length. It's not too much of a bruiser as far as Pinot goes, rather elegant. Let your kitchen staff know you’d like a grilled pork chop for dinner. — 8 years ago