Mark Flesher

9.6

I would love to serve this blind in a group of like year cabs from Napa that fetch 200+ per bottle. This wine is massive. Posted one year ago and mentioned this one didn't seem to be ready to go yet. Well, this one is CLOSER but still took a 2 day slow ox. Nose is black and blue fruit, gingerbread, licorice. The entry is similar to the nose with a crushed, gravelly note. Peppery finish. Man this one is SINGING at the 2 day mark. One left! — 7 years ago

Alicia

9.7

I'm so happy I have another 4 or 5 bottles of this wine my cellar. Stupid good. Balanced, blackberries, pencil shavings, currents. It's going to hold for the long haul. Ted Edwards is the man! — 8 years ago

Sean Herriott

9.2

Yummy! California ripeness meets Burgundian minerality :-) — 8 years ago

.:;2):’kicndnebxhjd

9.5

The owner of my restaurant is just.. the man. gave me a glass of this and I'll be selling a lot more of these lol. This was exactly what I needed: a true Amarone. It's brown sugar meets juicy plums, figs, dried cherries. Plus toss in a the cinnamon, paprika, and allspice blend and you've got this beauty. It's really alive and holds its own. I think it has a few years left in it but it was definitely something special. The texture and aroma was not syrupy at all but had a pretty full body. This wine specifically just integrates well with anything meat. — 9 years ago

Daniel Taub

9.3

With the MAN himself. Crowd pleaser. With years to go. @James Leahy @Rob Sternthal — 9 years ago

with Rob

Isaac Pirolo

9.5

While this bears some resemblance to the fine Cabernets to the north, it is distinctly Paso Robles mountain fruit. What really makes this great, though, is its unique unions of influence and contrast. Rutherford dust meets Paso limestone, Central Coast kirsch meets North Coast cassis, and Adelaida District black raspberry meets Napa Valley blackcurrant.

This should be a prerequisite for tasting Daou's entry level Cabernet. This gives that so much context... I now realize how much that wine is simply a derivative of this. The herbaceous savory component that's notable in both is stitched much cleaner in the Reserve, and dovetails seamlessly with the dark chocolate and espresso element. This is certainly due to the extra weight and polish. Needs two hours to really harmonize, but I didn't decant. A beautiful expression of mountain Cabernet. — 9 years ago

Josh Orr

8.9

So smoky and meaty. It is a dark roasted glass of mountain man Syrah. — 9 years ago

with Morgan

Bryce Wiatrak

9.1

Pretty good! Broad, vibrant acidity meets gratifying cranberry, raspberry flavor. Wilted sweet herbs. Lovely. — 8 years ago

Chris England

9.6

2️⃣0️⃣1️⃣3️⃣

🗞 Mayens got it wrong 🤣, Area51, Meteorite 💥, Boston 🏃‍♂️😢
🎵 Get Lucky, Roar, Mirrors
🎥 Frozen, Gravity, Man of Steel
🗣 Sell me this pen
🌍 7.1B

Intense £150 top year top Cakebread - 97-98 in time 👍

🍷 Opaque deep ruby

👃 Violet candy-floss, cedar, blackcurrant, blueberry & thick mocha w/ soft oak vanilla smoke

👄 Full bodied chewy ripe blackcurrant/berry w/ cocoa cream velvet dollops, caramel & palmaviolet

🎯 Long purple teeth gloopy teeth stain w/ mocha blackcurrant oomph wow 😍 — 8 years ago

Jason Chang

Proprietor NINE SUNS Winery, HOUYI Vineyard

9.7

From the man who brought the delectable world Big Santa (@Martin G Rivard ), I'd like to introduce and thank @Lawrence Rozenberg (IG: winezmything). He forced me (at gunpoint) to infanticide this baby Outpost he graciously sent and man it's good. I don't normally rate young wine this high! Big structure but smooth and approachable. Rare combination. — 9 years ago

with Wai and Flora

Carl Fischer

9.2

Man this took forever to open up, but when it did, it was pretty darn good. I put this in the decanter for 6 hours - at first check after an hour I was worried as it was pretty closed. On hour three it started showing signs of life but still wasn't there. I think it could still improve with more time in the cellar or decanter. Deep ruby red in color, the glass explodes with fruit, oak and tea aromas. On the palate the tannins are strong and even after 6 plus hours still overpowered the fruit for a bit. Dark red and blue fruits hit you on the palate followed by some vanilla and spices. This is medium bodied with some acidity. This should be held or decanted longer than 6 hours. While this is good, the 10 and 12 vintages are much better than this IMO. — 9 years ago

Jon Liechty

9.0

Always a great bottle but man the 2014 is tight. This is one to sit on. — 9 years ago

Tom Kobylarz

9.4

The Grand Vin of @RdV Vineyards is more Cabernet based so there is more structure and a linear sense to the wine's style of finesse meets power personality. Darker cassis and cherry, savory roast beef, shades of graphite and spice brood in a more subtle nose but unfurls more on the palate. While very good now this should be excellent in 4-6 years time and likely go 12-15 years, which gets a higher score for that potential. Probably the best wine made on the entirety of the east coast of the USA. — 9 years ago

Andrew Willingham

9.3

Man, what a treat this was. Thank you Ryan and team for sharing and pouring. My favorite wine of the night- pretty raspberry/ruby color. This wine is integrated and smooth. Acid, oak, fruit all work together to produce a complex, interesting, and highly drinkable wine. Only available for this vintage in magnum, grab some if you can! — 8 years ago

Joe Lucca

9.3

Popped and poured for a quick toast to our man @Frank ‘s birthday. Love this Bordeaux blend with a new world slant. Drinking nicely. — 8 years ago

with Frank and ADAM

Mike R

9.5

First off I am of simple mindedness / but focused - i try to drink three wines a night (white, then bord and then the BBB cabs) when I drink like my good friends in the WNH but sometimes it is only me and misses - now that is good on one way as I have more to delight my palette but upsetting in another way as I enjoy sharing the experience of wine with friends and family so much more

That said tonight I am trying to see if I start early enough and pair correctly with the food if we can experience the right tastes in a wine story setting

My story goes like this - once upon a time their was a man and wife who on a Friday night set a goal to enjoy the correct wines with their delicious homemade meal - the night has a delightful and surprising chard to start and after that we get down to business

What is business - a MAG of Robert Foley Howell MTN Cab - on the surface it is massive - in size and in color and in taste - but then the deep thoughts of this wine develops an inside story - the wine has such structure and complexity - the taste is lingering almost a full minute later - the experience is marvelous - the wine is inspiring me like the inspiration from a great movie - "Spartans! Ready your breakfast and eat hearty… For tonight, we dine in hell!”

Damn glad it is Friday - glad the herd exist and thank you my friends - glad I have this bad boy of a wine to enjoy - thinking about how I need to do this every night but wait then I would be spoiled - oh wait Rhonda said I already am - but I am not I tell you - I am just lustful for all the great wine I can drink

I finish by saying we will be smiling all night long (and drinking for a while since this is a MAG) — 8 years ago

David L

9.4

13' Arkenstone SB . I'm a lucky man. -at Trevini Ristorante — 9 years ago

Martin G Rivard

9.6

Ron Haber is the Man!
I love this stuff!! — 9 years ago

Eric

9.4

My first "mountain" Craig wine and man is it a winner. The cork looked a little sketchy coming out but the wine is in perfect shape. Leather wrapped cherries on the nose, bramble, rich dark fruits and a little chocolate. Medium full bodied. Killer! — 9 years ago

William Feinstein

9.3

The old man on the mountain never disappoints. Big, bold and brawny. The mountain fruit just has punch enough to hold up to the tannins in this big boy. The nose is tar, blackberries and menthol. 12 years old and still has a long life left. — 10 years ago

with Maryalice