David Shaw

9.3

“Northwest style sour ale, ale aged in wine and port barrels in grapes”. 20 month aging on Cabernet Sauvignon grapes. Brownish red in color, muddy looking. Funky red wine notes in nose, slight foam ring on fringe. Citric and tartaric sourness, cherry skin flavors, Malt like body, mouthfeel. Not for everyone but well made, really nice for a sour ale. Should cross over well to red wine drinkers. Oak and tobacco are apt descriptors that others used here, but there’s so much going on here. — 4 years ago

adoxograph mcpwnington

9.3

Black cod and tomato tart — 6 years ago

Sipping Fine Wine

9.0

My last 2011 bottle. The estate of Sette Ponti lies in the heart of the Chianti zone, 15 miles northwest of the city of Arezzo, past the village of San Giustino Valdarno. Crognolo, aged in French Allier barriques, deep red with red fruit aromas and sweet perfumed spice. On the palate raspberry and cherry flavors, gentle spice and soft tannins with great mouthfeel. Good balance, lingering finish ending with some oak and mineral tones. Aged well. — 6 years ago

Ryan Johnson

9.2

Dry and food friendly with crisp acidity - lemon, petrol and green apple. — 6 years ago

Lisa Blake

9.2

Dry, complex, floral and lush. 2014 damn good. — 7 years ago

Patti Kenyon

9.1

I like this. Not dry or too sweet. — 7 years ago

Rachael Bjorklund

9.3

More than drinkable. Drank with the group for Jessica's birthday. — 8 years ago

Jule Ryan

9.2

Quite nice merlot blend — 5 years ago

Marilyn Parsons

9.2

Oops meant to rate the cab — 6 years ago

Hector Escaton

9.6

2014. Intense raspberry balanced with basil, mint, and black pepper. Fantastic. — 6 years ago

Michael Mallon

8.9

This needs some serious decanting. Best on the third day when all the finer nuances have been revealed. Black cherries, strawberries, mocha, oak, smoke and a touch of mint. Balanced and smooth. — 6 years ago

J B

9.2

Ooooo wow. This is very interesting. I like. — 6 years ago

Kapyrick Wine

9.2

V11. Cherry licorice and cedar nose. Blue and blackberry fruit. Finished with hints of mocha and dry velvety leather . Nicely balanced. — 7 years ago

Sarah TX

9.0

Loved this wine. — 7 years ago

Dana Thompson

9.2

At Michael's in Friday Harbor on San Juan Island doing the Honeymoon and Michael is the winemaker of this really special and small production blend of Cab Franc and Syrah called Qone'. Impossible to find anywhere else so the bottom line is that Colette and i get to say "nyaaah nyaaah we got some and you didn't" to all of you out there in Delectable-land. — 8 years ago

Gerardo Suro

9.0

From steep mountain vineyards in northwest Spain. Earthy and seductive with a rustic quality that shouldn’t be ignored. Drink now and don’t delay. — 5 years ago

Joe Schenk

9.0

With Farzad & Pam. Very nice. — 6 years ago

Isaac Pirolo

9.7

It’s usually a good sign when the winemaker can articulate what the wine is about like this: “Ceras is Botanica’s counterpoint. Its color is more purple than red. It is more about minerals and herbs than fruit and flowers. It is a focused and elegant distillation of rock rather than an opulent cascade of fruit. It is an expression of the geology that lays beneath our land, the tart blue fruits of the coast range and the tender herbs that one finds amongst the trees and mushrooms of the Northwest forest.”

Her 2013 Ceras is yet another example of Maggie Harrison’s sorcery over the vines at Antica Terra. The focus and intensity of flavor is off the charts, yet it maintains an almost ethereal weightlessness, only emphasizing the layer of silk that separates you from the wine. The pungent rock is so on point and distinctive it instantly reminded me of the scent of lichen growing on rocks, which I experienced in Colorado when I was 7 or 8 years old. This sets the stage for the level of complexity exhibited. The fruit has both an extraordinarily high level of purity and yet the woven tapestry of herbs and spices and even fruit blending are impossible not to notice. The key being that nothing is forced.

The nuance of complexity only being noticed when desired is nearly an impossible feat. I can’t help but recall James Conaway quoting Andy Beckstoffer in his recently released book: Napa at Last Light: America’s Eden in an Age of Calamity. “If a wine was a model with a chipped tooth, you’d have to give her something to compensate with. If she needs better shoulders, better breasts, give her some. But her real charm is in how she carries the defect.”

After reading his book, I can tell you I’m definitely not certain whether you can accept his quotes verbatim. One thing is certain, though, Maggie Harrison’s Antica Terra wines carry the defect like no other. — 6 years ago

Katherine Bordelon

Court of Master Sommelier Guild member

9.1

The canopy system used in the Rias Baxias region of northwest Spain provides for ample aeration and keeps the vines protected from the moist ground which breeds an environment not conducive to support healthy clusters. The Galician climate receives moisture from the Atlantic and is mostly sticky, warm and rainy with rain ☔️ most days during the year. Winters are a bit harsh and cold. The humid, salt air is what this viticultural environment is all about. The mostly white wines made here are highly acidic, with notes of tart, green apple 🍏 and white flowers. Most wines are aged in stainless steel and some see new, French oak for a few months. Then they are aged in the bottle. You can cellar them for up to 5-6 years. The Albariño grape is the most expensive and most difficult to produce in all of Spain. — 7 years ago

with Edmond

Gregory Knaps

9.2

2013. Second time having this. Reminds me of the first time I had a perfectly ripened Northwest nectarine; like tasting Fiano for the first time. Incredible. — 7 years ago