Neil Valenzuela

9.0

Medium ruby color. Aromas of cherry, cranberry and hints of red licorice. Cherry and cola on the palate, with a black tea finish. Paired nicely with pulled pork sandwiches.

🏅91 Points - Wine Spectator — 8 days ago

Stephany Morales

9.0

Pessimist — Un brindis entre amigos
Probamos el Pessimist una tarde cualquiera.
El vino abrió su alma como nosotros la nuestra: oscuro, profundo y un ligero toque dulce de sinceridad.

Al servirlo, su color "chicha morada", denso y casi misterioso como las mejores conversaciones. En nariz, fue un abrazo de moras, ciruela, un toque de vainilla y esa nota ahumada profunda que parecía venir de alguna historia que ya habíamos vivido.

Al probarlo, todo se ensambló con naturalidad... la potencia del Syrah, la dulzura del Zinfandel y la estructura del Petite Sirah fusionaron nuestras personalidades en la mesa.

Taninos suaves, redondos pero con la firmeza justa que te envuelve el paladar sin imponerse. Vino con carácter, pero sin arrogancia que supo acompañar mientras hablábamos de la vida,
y celebrar.

Pessimist no nos pareció pesimista... nos recordó que el tiempo bien vivido se mide en copas compartidas, y que algunos vinos, como algunas amistades, se sienten mejor cuando se dejan abrir con calma! — 16 days ago

Chris Miles

9.6

Simply delectable. Such a full flavor and on the dry end for a Pinot noir. My wife and I loved — a month ago

Somm David T

Independent Sommelier/Wine Educator

9.4

First up, this is made by Master Sommelier-Raj Parr & his business partner Sashi Moorman. I studied for my Sommeliers test one day with Raj.

Second, this is one of few Santa Rita Hills I like. Most are over extracted for me. IMHO, many drink like Cabernet-Pinot blends. This is not. It is more Burgundian in style.

The 2018 is starting to come around. It shows some nice evolution & integration.

Lush & ripe entry of; blackberries, dark cherries, both plums, strawberries, black raspberries, raspberries, cranberries, dry herbs are bountiful, mid, dark spice, a touch of smoke, grilled meats, moist clay, limestone, dry top soil, some menthol, eucalyptus w/ bark, mid berry cola, red, dark, blue & purple florals for days, excellent round acidity, nice; tension, structure, balance & elegant finish that lands on spice & softened earth that lasts nearly two-minutes. — 21 days ago

Karyn Fricke

8.9

Classic Pinot with strawberries and cherry aromas. Medium tannins and medium acidity. A good value even on a restaurant menu. Nice with food. Will get again. — 14 days ago

John Austin

9.2

Birthday wine — 10 days ago

with Catherine

Martijn

9.6

Wow! Still so much fruit in this wine. Great to have a nose with black berries, cherries, marzipan. Combined with cedar wood. Fantastic wine at 20 years. — 14 days ago

Daniel Ciolek

8.9

Good for a restaurant wine choice when there are no Italian reds. Not overly juicy or in your face typical of the region. Probably due to the nice peppery overlay. Acidity and tannins well balanced to permit mouthwatering enjoyment up front followed by a long relatively soft finish. Priced a bit much. — 6 days ago

Frank L

8.9

Hardly any tannins. Awesome and powerful flavor burst. — 8 days ago

with Peter and Mary

Hilari Scarl

9.5

Perch restaurant with the sisters. Light yet full of flavor - delish — a month ago

with Ariadne