Wayne Gardner

9.4

Oaken and buttery. Excellent wine. — 11 years ago

Jordan Dave

9.1

Very nicely blended and surprisingly soft pumpkin finish, with a hint of bourbon. 10% alchy. — 12 years ago

Daoud Sangwa

Sommelier Whole Foods Market

9.4

I had this with scallops wrapped with smoked bacon that I sautéed in Irish garlic butter with some artisanal bread and salad. Perfect :) — 13 years ago

Andy Halvorsen

10

Happy Birthday Adam Greer! — 11 years ago

Brian Miracle

9.3

Barrel sample. Silly good. — 12 years ago

Debi Cali

10

Delicious barrel co-ferment 50% Cab and 50% Cab Franc. Once again, a home run for Trespass!! — 12 years ago

David Murphy

9.9

St. Louis micro brewery urban chestnut at their finest. Killer toasted caramel notes with chocolate and oak. Yumm — 13 years ago

Collin Goldschmidt

9.0

It is earthy, tastes like the barrel. Smooth. I like it.
— 11 years ago

Ramey Wine Cellars

10

"Dark red cherries, plums, new leather, smoke and game explode from David Ramey's 2012 Syrah. Intense and voluptuous to the core..."
- Antonio Galloni, Vinous,
February 2014

Our Syrahs are grown in the cool climate of the Sonoma Coast, which offers a style reminiscent of the Northern Rhone regions of Hermitage and Cornas. The Sonoma Coast is co-fermented with 6% Viognier and 25% whole grape clusters, leading to aromas and flavors of smoked meat, white pepper, green olive and grapefruit, coupled with a silky texture and savory flavor. After a year and a half in barrel sur lies, it is lightly fined with egg whites and bottled without filtration. — 12 years ago

CS

Sales Amy Atwood Imports

9.1

John Lockwood ladies and gents, keep and eye out for his name. Blind tasting yesterday revealed 50% lovers of this wine, 50% felt it was one dimensional. I'd have to disagree... I think it's textbook Syrah. Yesterday I noted it "smells like a Pax or Arnot-Roberts Syrah" because of the white floral tones and the unmistakeable Syrah characteristics. Had a touch of EA, but I felt it made the wine more lofty, carrying other esters up from the glass. Blueberry, red currant, baked olives and a touch of cream. Standing great on day 2, EA is still there but still a positive note, not a nail polish remover, more like blueberry magic marker meets blueberry pie, brown spices- nutmeg and clove, a little walnut hull, dark chocolate. Color looks extracted, aroma's would imply the same, but its not overly so, soft yes, acidity is there but shaded by the fruit. The grapes are sustainably farmed, harvested at 23.5 Brix 100% whole cluster, gentle foot tread 1-2 times per day for a short cold soak, followed by a cool 10 day fermentation with native yeasts, pressed to barrel before dry to finish ferment, native ML. 13.7% alcohol 3.7 pH. 125 cases — 13 years ago