Michael Morris

Wine Director The Park Café

9.3

This is the best bottling I've had from these guys. On the second day it really is hitting all the notes with about a three octave range. — 7 years ago

Teresa S

9.0

Cotton candy sweet on nose. Nice vanilla strawberry flavor. Very nice. — 8 years ago

with Jill

Keith Levenberg

9.2

Didn't knock my socks off like the 2010 did, but possibly just because it was in a bit more awkward a stage - I'm drinking the leftovers now a week later and it's way better put together, with a sandy, oceanic minerality that makes this taste like Chablis in a deeper octave. — 10 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

86% Cabernet from Phinny Hill, Two Blondes & Sagemoor, 10% Merlot from Loess and 4% Petit Verdot from Octave. Aged in 40% new oak for 23 months. On the nose, ripe fruits infused with cologne. Blackberries, dark cherries, mix of blue fruits, vanilla, cinnamon, black licorice and pyrazines, black raspberry cola and fresh red florals. Palate has ripe fruit of; blackberries, black cherries, mix of blue fruits, plum, black raspberries cola. Black licorice, light spice, cinnamon, vanilla, clove, nutmeg, tobacco, soft leather, dry stems & M+ dusty tannins & body. Round acidity and a candied, long, elegant finish. Photos of; their tasting room, the exterior of the tasting room that you would never know it's there if you didn't zero in on the address and their highly stacked barrels in their cramped cellar. — 8 years ago

Robin L

9.2

Like drinking silk, hints of chocolate and pepper, chewy dried berries and cherries. Great with local grass fed steak and roasted root veggies. — 9 years ago

Henrik Poulsen

9.6

Another one for Laphroaig fans....

The Octave"
52.9% alc.
(Cask no. 569632). Bottled 2015.
Months in octave: 5 (88 btls. per octave).
Bottled for Gunnar Madsen Vinhandel. — 8 years ago

Keith Levenberg

9.0

This was *extremely* fizzy, foaming up like a carbonated soft drink, but fortunately I was able to shake it out. It's very different from the 2012 vintage I had last year - deeper in color, taking on an almost rose-gold tint in the glass, with flavors in a commensurately deeper register. This seems as close as you can get to extracting some of the skin flavors of pinot gris without actually making a skin-contact wine. There are some ginger and pepper notes (and of course a sharp slice of acidity) adding some high tones to a profile that's otherwise in a very low octave for a white wine. — 9 years ago