William Gordon

9.0

A pretty cool expression of chard, the folks at Evening Land continue to impress. — 11 years ago

Joshua Crisp

9.0

Baby got back! A more refined example of the 2009 vintage, Evening Land Vineyards Summum is generous on the nose with bacon and field mushrooms, with spicy notes of mace and cloves. Ripe black cherries and fresh red plums gentle enter on the tongue, giving way to mild cocoa and caramel notes, and revisiting bright red fruits on the backend. Lovely, gentle finish and fine tannins. — 11 years ago

Daniel Steilen

9.1

Really, really barnyardy when first opened. More than I like. Then after breathing for an hour a beautiful nose of subtle barnyard and cherries, and sweet and sour red fruit. Very nice. — 11 years ago

Sean Razee

Master Sommelier

9.0

2010 vintage. Fresh red cherry with subtle turned soil aromas. The aroma and taste of the wine carries this, but the finish is a bit short. Very good in terms of Bourgogne AOP. — 11 years ago

Mike Fifer

Writer The Wine Monologues

8.9

Bright cherries, touch of vanilla and earthiness makes this very enjoyable. — 11 years ago

Craig Bistrong

9.3

Great example of used oak. Balanced acidity and green apple notes. Could be confused with village Chablis. — 11 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.4

This is the historical name of the land that surrounds the winery. — 12 years ago

Birgit Riimann

9.0

The first taste when it touches your tongue is hard to explain, but it's very refreshing. Feels like summer and freshly cut grass. — 11 years ago

Joshua Crisp

9.3

Reduction is a bit obvious in this wine, but as with most Evening Land wines, this works itself out and integrates well with the wine over time. Flint and burnt matchsticks on the nose, alongside with portobello mushrooms, baked blackberries, and brambles. Blackberries, Italian plums, and creme de cassis in greet the tongue, cherries, blueberries and fresh orange peel on the mid-palate, with anise seed, white trumpet mushrooms, and subtle tones of basalt. Gorgeous Gamay made in the carbonic-style. — 11 years ago

Francoise Gouges

9.8

Absolutely delicious with black cod, fennel, parsnip, yam, spinach and cilantro, and lots of buter — 12 years ago