Ryan Guy

9.2

Hazy in the glass. Sexy, silky mulberry, raspberry, and black peppercorn. Fruit dominate nose, but still fresh, bordering on bruised. Palate is medium weight, driving by mouth-watering acidity with strawberry preserves. Finish does taper a little quick. In a great place now, doesn’t feel like it will last much longer. — 7 years ago

Mark Flesher

9.1

Not a bad little red cuvee consisting of 44 percent PV, 28 Merlot and 28 Cabernet Franc. This wine poured rather dark. The nose was fig jam, almost a little meaty, with a floral note of undistinguished specificity. The wine on the entry was darker, full bodied, fig-dominated, and perhaps a little bloody. The middle of this wine is where some sweetness comes in. The finish is tannic still, and despite 2 hours of bottle decanting this wine was still quite a bit tannic with new oak. I believe every bit of the 2018-2022 range listed here. Very enjoyable wine overall, and probably one of the winners if it wasn't for the 2005 Neal One-Lane Bridge Cab that was popped. — 8 years ago

Ron R

9.1

Always a good showing from WL.
Classic notes of cola, cardamom and cloves on the nose. Minerality is restrained. Nice tannin structure with a tense acidic profile. We shud have let this sit for a little while longer. Still strong, tho. — 8 years ago

with Anne-marie

Jeff Loo

8.9

Solid but not the blockbuster I was apparently hoping for. Thin and fruity with very little structure. — 8 years ago

Ryan Carey

Founder Wine Confidential

9.1

Sweet treat. Bright raspberry with creamy finish. Surprisingly little tannins. 91 points. — 8 years ago

Wendi Ghiloni

8.9

The 2012 Calico was rated 89 pts by Wine Spectator and I agree. A good wine with some structure and a little mineral. It leaves you wanting another sip which I've found lacking in some higher priced wines. I'm getting more. — 9 years ago

Allison Tabaska

9.4

This Riesling is in the sweet spot on the sweetness scale. It's crisp, but I think it lacks a little something. It's not especially fruity, which is preferable to me if I'm in the mood for a simpler flavor. — 9 years ago

Ian Doody

9.3

Big fruit. Really enjoyed this on the couch with a little political commentary of John Oliver — 10 years ago

Brian McMahon

Sales Polaner Selections

9.4

Varietals: Gamay
Organic: Certified
Vineyard: A true clos (walled vineyard) and eight hectare monopole of Dutraive's. Vine age ranges from 30-70 years old. A true clos (walled vineyard) and eight hectare monopole of Dutraive's. Made from the oldest vines in the vineyard, planted in the 1940s.
Orientation: South, southeast-facing
Soil: Pink granite shingles
Viticulture: No herbicides or pesticides, organically farmed, certified since 2009 vintage.
Vinification: Traditional vinification without sulfur and with natural yeast at very low temperatures. Carbonic maceration and little or no filtering.
Aging: 100% in 1-5 year old french oak barrels

Rating: 92 JG
The old vine bottling from Monsieur Dutraive hails from a parcel of sixty-five to seventyfive year-old vines and is raised entirely in Burgundy barrels, ranging from one to five years of age, so there is a little wood influence to this cuvée. The 2013 is outstanding, offering up a deep and nascently complex bouquet of cherries, raspberries, coffee, gamebird, lovely soil tones, spice elements redolent of clove and mace, a bit of mustard seed and a nice touch of cedary new wood. On the palate the wine is deep, full-bodied and youthfully structured, with a sappy core, fine soil signature and a bit of tannin to resolve on the long, youthful finish. This is emphatically not a classic style of Fleurie, but it is an extremely well-made wine whose inspiration seems to be as much Vosne-Romanée as it is Fleurie. The focus and balance here are impeccable and I see no reason this wine will not age superbly well, and for those who are looking for a gateway Fleurie to make the transition from the Côte d’Or to Cru Beaujolais, this is a perfect wine! 2017-2030+. - John Gilman — 10 years ago

Tom Young

9.2

Medium body, elegant cherry with a little acid but well balanced. Really nice overall, drinks beautifully — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

Alban Vineyards as they state in their label "The first American winery & vineyard established exclusively for Rhone varieties." This Syrah has settled in nicely after 10 years in bottle. I would say it's peaking. On the nose; scorched earth, sweet & slowly baked; blackberries, blueberries, black raspberries, plum, huckleberries and dark cherries. Mint, eucalyptus, milk chocolate, black olive, notes of liqueur, crushed rocks, loamy top soil and lilacs, violets and lavender. The palate is rich and nicely resolved. The body medium-medium plus. The fruits are ripe, creamy and juicy; blackberries, blueberries, black raspberries, plum, huckleberries, dark cherries and strawberries haunt the long fruit set. Mint, eucalyptus, sage, smoked meat, milk chocolate, black olive, notes of liqueur, crushed dry rocks, gritty volcanic minerals, scorched earth, a little bacon fat, underbrush, a whiff of black pepper, lilacs, violets and lavender, great rich, round, fresh acidity with a very good, long, balanced, well structured, finish with length and staying power. I prefer this over the Cayuse I had a couple of weeks ago. Much better balance of fruit, earth, etc.. photos of their Edna Valley vineyard, fruit that needs netting to protect it from the birds, John Alban and the Alban barrel room. Producer notes and history...In 1985, John Alban planted grapes for other people until he bought an estate in 1989. He focused on wines made from Rhône Valley varietals. Alban is one of the pioneers of the Rhone Rangers movement. They are considered to one of the more influential American Rhone producers. In beginning to grow Viognier, Alban said, "I almost single-handedly doubled the world's acreage," referring to a time when its cultivation was reduced to 50 acres or 20 ha in two areas of the Rhône Valley, Condrieu and Château-Grillet. Alban's work, along with that of Josh Jensen of Calera Wine Company (just sold to Duckhorn, ugh!) in San Benito County, helped to significantly expand plantings of Viognier in California at a time when the variety was near extinction. Alban has 250-acre or 100 ha under vine. Their vineyard area extends 60 acres or 24 ha, planted with Syrah, Viognier and Roussanne. The Alban wines produced are; Lorraine Vineyard, Reva Vineyard Syrah, Seymour's Vineyard Syrah, Patrina Alban Estate Syrah and Pandora, a blend of Grenache and Syrah. They also used to produce a dessert wine from 5% botrytis grapes and aged in 50% new oak, called Rotten Luck. You can still find past vintages on Wine-Searcher. — 8 years ago

Jonathan Wall

9.1

Great stuff. Though this was a bit more fruit forward than the '12 which seemed to have more depth and a longer finish. Of course this '13 needs a little time so I'll be sure to check back in a few years. — 8 years ago

Glenn Haberbush

9.0

Really nice pinot. Lots of dried cherries. Maybe a little vanilla. Very powerful wine. Maybe towards the end of its life though. Great now but not too much more life. ... this literally dies in its glass. I've never had a wine die so fast. And it's not that old. Could be a bad bottle but not interested in getting again. — 8 years ago

Sam Paakki

9.0

John recommended this nice little number. — 9 years ago

Matt Perlman

9.2

A little Grenache with a slight chill while taking in the P-Rade! — 9 years ago

Jim McCusker

9.7

Wow. Decanted about 2 hours in advance, this wine is stunning. Incredible deep berry aromas, great balance, depth of flavor, and a finish that doesn't quit. A truly great wine from John and Lorraine Alban. Will probably age for another decade...but is awesome right now with a little air time. — 9 years ago

Brian Hearty

9.0

2006. One of our favorite weeknight wines from the late 90's and early 00's. Bought this one then ignored in the cellar...nice cherry flavors, a little spicy oak, the tannins are still there but smooth. Paired great with grilled strip, roasted cremini, and stilton. — 10 years ago

John Skupny - Lang & Reed Wine Company

9.2

Toasty, smokey. Old school reds. A little umami/ soy without va. Perfect foil for some home smoked pork ribs. Old vine Mendocino Grenache & Petite Sirah - what John Parducci used to tell me was a great combination to slake hearty pastas or roasted meats. Nice wine. — 11 years ago

Kim Peters

9.5

Sweet and tart, notes of strawberry with a little zippy finish! Very light in taste and color 1/3/14 — 11 years ago

Jeremy Pollard

9.0

The description has the gall to compare itself with Grange. Wankers. It's an elegant wine, though. Balanced and restrained, with the potential to open up delicious subtleties over time. But the price? Jousting sticks. — 8 years ago

with Sam

Shawn R

9.3

A little Zin and smoked pork tenderloin, what could be bad! Right off the glass I get this big jammy grape nose as in Welches grape jam. Succulent and sweet. Front of the palate reveals molasses and smoke. Dry tannins as in completely dry. Asian spice, touch of bay leaf and cinnamon. Finish is taunt and strong which brings the wine to the finish. Well done. — 8 years ago

Eric L.

9.1

62% Cab Franc, 38% Merlot. 13.9%ABV. Nice and elegant, just a little thin on the mid-palate, but otherwise very enjoyable. — 8 years ago

Bitterman The Pirate

9.1

Beautiful and seductive. Lots of fruit to be sure, but wonderfully balanced with a velvet mouth feel. Took a little while to open up. — 8 years ago

Tom Wood

9.1

Holding on quite well. This has turned a little stewed but still some great structure. Cooked prunes, blackberry pie, bark chips and malt. Still some present tannin. — 9 years ago

Ralph Lewis

9.5

Very nice Cab with character. Intense nose, blackberry and licorice flavors and earthy notes. Delicious. — 9 years ago

mattswineworld

9.1

Not sure what the "ancient method" of making Pinot Noir is. Rich and a little alcoholic, but floral with a nicely gripping texture. Drunk and enjoyed with lamb from a 3L bottle. — 9 years ago

Kerry Whitlock

9.0

2012 vintage. Very nice. A little tannic. A little jammy. A bit of smokiness. — 10 years ago

Jayme Henderson-Steese

9.3

Tasting great right now! Still needed a little decanting. Rich cocoa powder, chalky finish. Classic Cab Franc {30% Cab Sauv}. — 10 years ago

with Steve

Daniel P. Drake

9.6

Even though I have a cold and I know I shouldn't try this tasting with my senses all screwed up. My friend Erik had been talking up the Benton-Lane like it was something special which I tend to agree with. I do know from the Benton-Lanes I have had I definitely agree. I have recently had the 2010 which was exceptional and now I am going to give the 2011 Estate Grown Pinot a go. Right off the git is the tell tail funk that I love on the nose, strawberry, bing cherries, a little plum with some earthy notes. The palate has a good red fruit component, tart strawberry, raspberry, bing cherry, mushroom, and spice notes. There is a nice mild acidity with a good medium long finish. Very good wine again. — 11 years ago

Chris Scanlan

Sales Amy Atwood Imports

9.1

John Lockwood ladies and gents, keep and eye out for his name. Blind tasting yesterday revealed 50% lovers of this wine, 50% felt it was one dimensional. I'd have to disagree... I think it's textbook Syrah. Yesterday I noted it "smells like a Pax or Arnot-Roberts Syrah" because of the white floral tones and the unmistakeable Syrah characteristics. Had a touch of EA, but I felt it made the wine more lofty, carrying other esters up from the glass. Blueberry, red currant, baked olives and a touch of cream. Standing great on day 2, EA is still there but still a positive note, not a nail polish remover, more like blueberry magic marker meets blueberry pie, brown spices- nutmeg and clove, a little walnut hull, dark chocolate. Color looks extracted, aroma's would imply the same, but its not overly so, soft yes, acidity is there but shaded by the fruit. The grapes are sustainably farmed, harvested at 23.5 Brix 100% whole cluster, gentle foot tread 1-2 times per day for a short cold soak, followed by a cool 10 day fermentation with native yeasts, pressed to barrel before dry to finish ferment, native ML. 13.7% alcohol 3.7 pH. 125 cases — 12 years ago