Jay Kline

9.3

We opened this bottle late on Friday night and poured off a small glass to see what we were working with. As I suspected, far too young with loads of energy, rolls of baby fat and frankly, not very well behaved. So we pressed the cork back in the bottle and figured we would try our luck the next day when my parents stopped by for a socially distant glass of wine to “celebrate” Easter together. I’m so glad we waited. Twelve or so hours of slow-ox made a huge difference. While it was still very primary, it was much more enjoyable showing a strong core of dark berries, tobacco, leather, coffee and baking spices. But again, where Seavey really excels is texture and sense of place. To be expected for mountain fruit at this age, the tannins are firm but reasonable and there is such lovely acid that screams Howell Mountain. I have no doubt this will have a very bright future! In my mind, Caravina is probably the greatest “second” wine in Napa. This is Seavey’s 19th and latest vintage of Caravina. After an extended drought, 2017 began with torrential rain that flooded the valley. The fruit comes entirely from steep hillside blocks on the estate and is otherwise made in the same fashion as the Grand Vin. If you’re going to drink one now, I highly recommend a lengthy decant as these are easily 10 years away from their best. — 5 years ago

Joe Kaiser

9.2

What a GREAT difference from@2017 vintage, in a much better way! The nose is a little grasses, and a slight petroleum funk, the palate is balanced and crisp, wonderful@wine to ienjoy on a hot summer evening in Indiana!!! — 6 years ago

Ben Atash

9.5

9 y/o non-sulfite bottle stored impeccably. What a difference since my last tasting a few years ago. This is cruising at its peak. Soft tannins. Earthy complexity. Trademark garnet color persists, but red fruit subdued and mature. Proof that Marcel was the king of Beaujolais. — 7 years ago

with Elise

R D

9.1

Nice and dry — 7 years ago

Jay Kline

9.3

Bottle No. 3835. Slow ox'd for two hours prior to dinner. On the nose, this was mind-blowing. Our guest was head over heals with the smell alone. Aromas of dark cherries, high quality agarwood (oud), spices, and dusty underbrush. I can't ever recall smelling oud in a wine before. Simply stunning. Flavors of dark cherries, baking spices tomatillo and balsamic. Long finish. There's more buried in there but I was hosting dinner and wasn't afforded the time and focus necessary to unpack everything that was going on in the glass. Rest assured, this wine is not messing around and it's a very good "baby" Pagliaro. The major difference between the two is the RdV lacks Pagliaro's massive structure. The RdV is more approachable at this stage with softer tannins and the sensation of slightly less acidity. These are great to have while you let your bottles of Pagliaro to mature. Drink now with a short decant but should hold well over the next 5-10 years if well stored. — 7 years ago

Daragh Hoey

9.4

Very, very good - pure and delicate. Not quite as settled as the 2012. That extra year makes a significant difference here. — 8 years ago

Clive McNish

8.9

This is a good wine from the region, it needs decanting, the difference from opening to one hour later is marked. Cherries, spices and some earthy, leathery finish. — 8 years ago

Lars Miller

9.3

Black pepper overall, with an herbal note on the upper rim. Smooth mouthfeel, with tart cherry undertones. Mysterious and old world tasting wine. Decanted for 3 hours, which made a huge difference — 5 years ago

Paul J

9.4

1hr+ decant and got better with more air. Dark purple color. Fruit forward on the nose and palate with dark cherries. Wine is deep and smothers the mouth. Big tannins and medium plus acidity. More new world than old world in my mind. Wouldn’t turn a glass away, but overpriced in my mind, but maybe 5-10yrs would make a big difference. — 5 years ago

with Brooke

Bryan Kesting

9.4

A few friends got together to drink a couple Cayuse “Armada” wines. One was a 2005 library wine purchased over the summer and the 2012 I had. The biggest difference between the two was the long finish on the 2005. I do feel if you give the 2012 a few more years it will be the overall better wine. I felt like it had more going on. The 2012 was fresh and lively just without the long finish. — 7 years ago

Ryan Fell

8.9

Sweeter than last bottle, no petrol, surprised by the difference — 7 years ago

James Forsyth

9.1

Our recent meal at The Modern continued with the aid of this very food friendly Syrah from Domaine Jamet. Jamet is one of Cara's favorite producers, in part because of her penchant for barnyard notes (regressive childhood memories playing in the British countryside, maybe). Through the generosity of friends we have been lucky enough to try numerous vintages of the Cote Rôtie. The entry level Syrah was something new. It is distinctly Jamet in that the signature barnyard notes are present and distinctive. The difference lies in the structure. This wine is lightweight in structure and the tanins are barely there. It is extremely approachable in the near term, and was just gorgeous with my beef course at The Modern. I may snag a few bottles. Perhaps one to tuck into while the Cote Rôtie gains age. — 7 years ago

with Cara

Rob Moose

9.4

Simply fantastic! First bottle was premoxed and what a difference it made to send it back. After about an hour it started to remind me of Raveneau. Would say it's in a perfect place. Not a rush to drink, but provided tremendous pleasure and I don't think anyone would regret that look at the wine. — 8 years ago

Andy Meechan

9.0

Consistently good. £10 a bottle and easily worth it. — 8 years ago

Justin Hansohn

9.0

Very well made. Aromatics and structure very present and buzzing. Calling whole bunch fermentation on this which showed prominently after a few days, not in a bad way, but definitely perceiving in this tasting the stark difference between de stemmed and some amount of stem inclusion. — 5 years ago

Ryan Vento

9.2

Yes! This is drinking beautifully. It kept making eyes at me through the wine fridge so I yanked it out of its 55°F habitat, popped the cork, and poured a healthy dose in my glass and rest into a decanter. Constantly evolving over the course of an hour+ but classic through-and-through. Well preserved even though it’s changed hands a lot. A cool, highly fragrant nose with underlying eucalyptus, clove, tobacco, cedar shavings, and plums. On the palate nuances of sweet figs, molasses, plum, blackberries, blueberries, and Christmas spices. Tannins are pretty well resolved. This is in a great place with lovely purity of fruit. Remarkable difference between this and the ‘12. — 6 years ago

with Krystal

Kathryn Barnes

9.3

Sainsburys taste the difference 2016 vintage. Very nice. Slightly fruity but not acidic. Easy to drink a few glasses. — 7 years ago

Michael B

8.9

Very similar to the Château Oliver. Major difference is that this wine opens up with more bold dark fruit which is quite velvety. Transitions to a delicious blend of peppers, varied spices and eucalyptus in the middle and end. Great depth and lasting taste that blended well with our Fois gras and cheeses. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

A Bordeaux blend. Spends 22 months in 70% new 400 liter oak barrels. Nose of fragrant floral fruits of; blackberries, dark cherries, black raspberries, black plum. Licorice, anise, dark chocolate and fresh, dark florals. The fruits are ripe and fresh and match the nose. Black licorice, tarry notes, loamy soils, moist dark soil, lead pencil, cedar, tobacco, underbrush, great acidity and a beautiful long finish. The structure is better as is the tension and length. This bottle needs 8-10 years in bottle for a higher score but for many hard not to dry young. Photos of the view from the Long Shadows patio, another one of the glass blown floor lamps and a concrete fermentation egg...interestingly in an inverted shape I hadn't seen before, no real difference in effect. — 8 years ago

Norman Gennaro

9.9

'82s were on fire. I'm saying the Mouton took WOTN but these all went quick and a second taste might have made a difference. I went and got the end of the Mouton during which time this one was finished. That good. — 8 years ago

with Jason, Gunja and 3 others