Oliver N

9.3

Tart black cherry, anise, pine and alpine vibes, high acidity, low spicy tannins.
A beautiful Cali Barbera with the acidity and spice of Piemonte, with the high toned fruit of California sunshine. I love! — 4 years ago

Kristina Chang

9.5

Juicy, fruity, with hints of peach & lychee. So delicious! I’m in love with this one—starts funky finishes fruity & peachy. I would choose this wine any day. — 5 years ago

Michael Wilson

9.2

Super interesting glou glou — 5 years ago

Sarah Oettel

9.1

Lighter (and murkier) body and color than expected. Pickled strawberry. Slightly jammy. Flicks of acid. — 6 years ago

Lupe and Cope

10

Delish! With a friend on a smoky night in SF. Slight buttery taste but not in a chardonnay way. Like real butter mixed with lemon citrus. — 7 years ago

Justin

9.5

Love the whites from this producer! Savory with great acid. For me: on the mid-pallet, these a weightiness with mild tropical fruit and I’m reminded of cotton candy (or circus peanuts, marshmallow candies). Not in an off putting way. It’s just a flash of memory when I tasted it...but what is this flavor!?! — 7 years ago

with Erin

Pedro Rusk

Wine Educator Kendall Jackson

9.4

Chilled on a warm day with a burger perfect — 8 years ago

Gerald Montoya

9.2

A lot of "new plastic pool toy" in the nose, followed by lime, spice and white flowers. Palate is dense and complex. Very mineral driven with that pool toy petrol leading into overripe lemon, spiced wild honey and river stones. Very pretty Riesling. — 4 years ago

Ian Staub

9.0

I’m a believer in terroir, but this wine, which is an absolute ringer for Chablis, throws everything in question. If this were grown at Rorick with its limestone that would make sense, but semillon from the Napa valley floor? Out of the bottle it’s quite lithe, showing lemon and a bit of seashell minerality, but with an hour of air it begins to show some crisp apple and white stone fruit, and some white flower. Lovely, unusual wine. Enjoyed with grilled salmon and salad. — 5 years ago

Cassidy Stirtz

9.6

a creative scientist’s labor of love made of 36 varietals. the culmination of several grapes makes this white a complex, fascinating bottle. — 6 years ago

John Willison

9.0

Yellow fruit, loads of minerality and a bit of funk. Kind of like that over-ripe banana with some acidity. Uniquely interesting. — 7 years ago

with RobPITSKO, Ken and 1 other

Tracy Byrnes

9.2

Whoa!! Juicy juice! Deep fruit and luscious. Kind of sexy — 7 years ago

Tony Bubbles

9.2

Yes, I will drink f’ing Merlot — 7 years ago

Michael Sinowitz

9.2

Quite tasty — 5 years ago

with Robin

Alder Yarrow

Wine Blogger Vinography

9.0

This bottle was lost in the cellar for a little while, but I noticed it today while looking for something refreshing and red. It had a tightness of tannin and a stony backdrop against which flavors of mulberry and sour cherry and boysenberry all popped, juicy and bright thanks to excellent acidity. Another rare creature. — 5 years ago

Sara Orens

9.0

Light and perfect daily red. — 5 years ago

Ellen Clifford

9.1

I kiss this wine I kiss it up! This is stomp around my kitchen cheering myself drinking this as if i made it myself. My god it’s good. It is fascinating and balanced. It’s a gymnast that you watch and think...looks easy but...how’d that happen? Very cool wine. Cannot wait to try more Forlorn Hope. — 6 years ago

Brandon Loper

9.1

Really impressed with this. Clearly white, but almost as heavy as some light reds with the skin contact in a good way. The right amount of sweetness and acid. — 7 years ago

Kai Wright

9.1

Well here’s one way to wash out a long, tough evening—forlorn hope indeed. But it sure brightens the palate and spirit. Fresh, bursting cherries, spring blooms, with just a pinch of baking spice. Lots of zippy acid keeps the mouth watering. — 7 years ago

Tom Kobylarz

9.2

Pretty cool stuff, a true Iberian blend of Verdelho and Albarino, then some Picpoul and Muscat all from the Rorick Vineyard which is planted at 2000 feet of elevation in Calaveras County. Some Douro foot tread was done prior to pressing, fermentation was done in open top fermentor, stainless steel, and 500L puncheon for 14 months before bottling. Density with tension, fresh peach and nectarine push on to a long mineral finish loaded with dry extract from no fining or filtering.
#forlornhope — 9 years ago