This bone-dry Michigan Riesling is a mineral-driven wine. Light golden in color, it has a nose of citrus peel and a wet driveway. The aromas aren't terribly complex, but as Spencer Tracy said, “What’s there is cherce.” On the palate there are flavors of lemon and lime with a chalky minerality. Acidity is almost racy, certainly zippy enough to handle a sandwich or salad. The finish is lengthy and reminiscent of an older vintage Riesling, quite nice. — 7 years ago
What a Riesling from Michigan? What a cool surprise. — 9 years ago
Dark ruby red with a purplish hue. Good dark fruits on the nose with some forest floor and truffles. Light bell peppers in the finish. Moderate tannins (5.5/10) and medium bodied. Lots of soft dark fruits and damp leaves. Medium plus finish. Great restaurant wine and solid Sonoma Cabernet. Drink till 2022. — 10 years ago
11/20/2015 at Donovan's — 11 years ago
Very smooth, a very good Pinot Noir. 2012 vintage. — 12 years ago
Cali Zin with refinement. Very nice. Need to get more of this. — 12 years ago
07 @missionestate Jewelstone Cab; seriously complex full bodied Bordeaux blend. Still dark Gimblett Gravels wine. Opening next bottle 2016. — 12 years ago
While not usually a big fan of Merlot I will definitely but this again. Totally enjoyable. — 7 years ago

Great balance between sweet and dry. — 7 years ago
Nice bottle. Rounded out fruit and tannins, great pairing with Italian. — 7 years ago
Light earthy bit fruity — 8 years ago
Initially showing some oak and grip, but this settled into a cedar-y, spicy, elegant wine. Initially lagging behind the '01 La Mission, the intensity and integration built with time and air. By the end of the night, it was neck in neck. Great wine that will improve with another few years. — 9 years ago
Nice rounded wine. Enjoyable sweetness with a smooth aftertaste. A little bit of spice and tartness. — 10 years ago
fvck Miles. he never had a medlock merlot! dusty chocolate plum and enriching finish — 11 years ago

Tasted it blind and called Collio PG. Well done MI. Homeland making me proud. — 12 years ago
A very balanced wine even on ots iwn — 12 years ago
Big and fruity. Light to medium tannins. Good. — 7 years ago
The 2014 Mouton Rothchild is a stunning wine that is already making its case for one of the wines of the vintage. Graphite, salted dark fruits, tar and mocha with a touch of red bell pepper all marvelously combine on the nose. Silky and marvelously textured, with an incredible complexity and viscosity, the wine shows wonderful brightness and a seamless quality that artfully dances across the mid-palate. Stunning and simply marvelous even at the five year mark, this is only an infant now and has decades of life to go. Try to resist this beauty for at least three more years. Drink 2021-2045- 98 — 7 years ago
85 percent Cab with blend of complementary reds. Should age well. June 2018. — 8 years ago
Bold. Great winter wine too. — 8 years ago
Nice smooth body 😉.
Jokes aside was shocked how good this Syrah is. Full bodied, chocolate covered in cherries (yes that way around) with a hint of cherries covered in chocolate mixed in with some plums (tastes like ripen in plum barrels?). Good intensity!
Goes well with spicy food , it stands it's ground in regards to density and volume. And taste. love it!
— 9 years ago
For the price point, this Big Dog can definitely hunt! Soft pepper and smooth tannins, slight black cherry make this a winner with Ferrero Rocher and House of Lies. — 11 years ago
crisp and dry with a tart apple finish — 12 years ago
Really nice and soft. Well balanced and goes down easily. — 12 years ago
If I can't have my honey mead wine this is a great substitute! — 13 years ago
Shay A

Monthly WTF wine group tasting. This month’s theme was chardonnay from any region or vintage. Nice eclectic bunch! All wines tasted blind.
Winner of the “biggest imitator”. This was very ripe, as though the wine was meant to be made a certain way. I think the entire group called this new world. Good bit of oak in play here, alongside melon, apple crumble pie, and hardly any acidity. Typical baking spice notes of nutmeg and vanilla too. May be starting to oxidize a bit, which probably gives this some complexity. Thanks @Michael Rariden . — 6 years ago