Julie Loke

9.1

One of my favorite wine makers- Kenny Likitprakong of Hobo wine Co. He uses native yeast no commercial fermentation aids or additives. High quality wine for a great price (13.95 @ the Co-op). On lees for a few months then beau real French for 2 months. Vibrant and fresh with a creamy, slight oak finish. Lemony with a long finish. — 10 years ago

A. Schuyler

10

Co-fermentation. Young. Steel. Balanced Acidity. Vino Verde Style. Granny Smith Apple. Slight Effervescence. — 11 years ago

DuMOL Winery

10

Floral lilies, black and blue fruits, licorice and allspice. Sharply focused and very pure. Fresh and sweetly herbal with a little forest floor and evergreen edge. White and black pepper. Detailed and nuanced. Blackberry, soy and bitter dark chocolate. Good drive and power. Youthful finish; quite tightly wound. Apple skin acidity and lingering orange zest. Decant now and drink to 2025.

Dutton-Gregori vineyard. Hand harvested and sorted. 8% Viognier co-fermentation. Aged 17 months in 33% new French hogsheads. Released November 2014. — 11 years ago

Josh Hampshire

9.8

Delicious and funky. Co-fermentation gives it a lovely combined feeling with a delicious richness full mouth feel and lightly bitter critic acidity. I had it with a pork and it was 10/10 — 10 years ago

A. Schuyler

9.4

Co-fermentation. Oaked. Mellow. Blackberry. Cherry. Vanilla. Pinot Noir-like. — 11 years ago

David S

9.0

Give me a straw and I'll be set for the day and into the night. Co-fermentation kind of blew my mind. — 11 years ago

CS

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

Eric anderson

9.3

Slight floral quality to the edgy sweetness and gorgeous black fruit. I suspect some co-fermentation here (Viognier). Lovely, lively, and lithe on the palate. Plenty of acids here, so this will pair with nearly any meats. Just to reiterate, this is not your typical Paso syrah (no offense), but an elegant rendition of the grape. — 11 years ago

Mark Lindzy

8.9

Co-fermentation is cool by me. A great match for potato chip nachos. — 11 years ago

Susan Gorman

9.6

Co fermentation of Petit Manseng and Chardonnay. Grassy with notes of green apple. — 12 years ago