Weston Kim

8.9

Once upon a time there was a boy named Cab Sav who fell in love with a girl named Zin Fen. ‘Twas, however, a forbidden love. They came from families that were worlds apart who had been feuding for centuries. When Zin became pregnant with Cabs [grape] seed they decided to run away and start a new life. This wine is their love child. — 7 years ago

Daniel P. Drake

9.6

Last Thursday I had the pleasure opening this 2010 Dominus Napanook Bordeaux Blend. 98% Cabernet Sauvignon, 2% Petit Verdot. I am sure that the dinner with my beautiful wife, the special occasion, the restaurant and the city we were in had a lot of influence on my rating, but isn't that why we love this incredible elixir so much. It is able to transform and transfigure any occasion or situation.

Upon opening at the table the aromas came wafting over to my senses and at the pour and swirling, dark fruit danced pleasingly into a distinct show of black cherry, blackberry, plum, licorice, black pepper, violets, vanilla, old worn leather, graphite and dark soil.

The dance that ensued once crossing my lips was as sensuous as one can get from wine. The dark fruit continues with black cherry, blackberry, black plum, black currants, black pepper, vanilla, a touch of smoky oak and beautiful earthy minerality.

This wine is everything I look for in a Bordeaux Blend. This wine took me back to when I first encountered this varietal. A full round bodied wine with medium + acidity, chewy unctous tannins that led to a long sexy finish.

Needless to say I thoroughly enjoyed everything about this evening and I wish everyone to experience wine in the manor it should be. Nostrovia! 🍷🍷🍷🍷 — 8 years ago

Jay McNair

8.9

Delicious in the cold barn by the vineyard tasting room, rain falling outside, they brought us hearth rugs. Tasted like the Iraqw once-upon-a-time: "I remember something that our father told me..." — 8 years ago

VBH Wines

9.2

Smoky, juicy, very quaffable and fun. A light-hearted wine to be enjoyed with good friends. And lamb. Racks upon racks of lamb. — 8 years ago

Eric

9.3

The nose is a 10 at this point. Mint, cinnamon, herbs, nutmeg. Palate is super balanced between red fruit, minerals, and spice. The youngest Dunn I've had- probably opened too early but WTF you only go around once (plus I have a few more). The only downside? Wafer thin wax capsule that powders upon opening. — 8 years ago

Sybaritewino C.Lawrence

9.5

Big call, but here's to Kumeu River Maté's Vineyard being one of the best #chardonnay in the world! What a #wine! Bright, tight & focused at 8 years of age, with apple blossoms & cinnamon stick followed up by flinty, gun smoke, sun drenched slate tiles, & the faintest whisper of lemon curd on the nose, carrying me away to memories of my youth. Once upon the palate, it boogies to an electrophoretic humming of liquid energy, bringing life, happiness & joy with it. Sapid, sexy acids whirl about playfully, skipping to an extended denouement, combining its components into one, luxuriously wondrous whole. Love it so! — 9 years ago

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

8.9

Bright yellow with a slight greenish hue. Lots of acidic fruits on the nose, like granny smith apples and lemon. Slightly buttery attack that was then overcome by clean fruits, such as white and tropical fruits. Moderate acidity (6.5/10) and a medium body. A little sharp in the finish, moderate plus in length. Seems to only have a little oak influence. This would be nice to try in a couple years once it has some time to numb that sharpness. Drink till 2023. — 9 years ago

Collin Moody

9.0

Old vine needed a decant and time, but once it did, great acid and structure. — 9 years ago

Nathan Brown

9.0

Very fruit forward with a smooth finish. Detect a lot of brown sugar. After letting it breathe got more of the maple flavor. Light body. Very light tannins. — 10 years ago

Katie Larsen

9.2

Brangelina got it right with this one! With the help of Marc Perrin, they created one of the finest rosés I've stumbled upon yet. In the nose, I pick up on subtle hints of strawberries, fresh whipped cream, and rose water. On the palate, it tastes just like it smells! It begins with forward bright and fruity crispness, accented by a floral bouquet. I actually kind of prefer it once it's had the opportunity to warm up a little, about 30 minutes out of the fridge. It's well balanced with the perfect touch of light sweetness to balance out the pleasant acidity, that will lead your mouth watering for more. I rate this in comparison to all other wines. As far as a rosé goes, this ones nearly a perfect 10. I'm not the type to crave a Rosé, but this one may have me rethinking my past decisions. I can assure you, you'll be able to find me sipping on a glass of this enticing Rosé at my next weekend brunch! — 10 years ago

Erin Yamashita-Urevig

9.9

One of my favorites. complex, deep ruby color. Love blends-old vine zin, sirah and mourvedre. Comes out once a year around september then its gone. — 11 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

A wine I’ve enjoyed mostly upon release or near it. I vowed to wait six years and nearly made it. At least it is 2018...just! It’s worth waiting this/that long for it to develop. On the nose; sweetly, baked fruits of; dark cherries, strawberries, black plum, plums, blackberries, and notes of blue fruits. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium, beautiful spice, black fruit tea, limestone minerals, loamy, dry, brown top soil, fresh dark florals and violets. The mouthfeel is full, rich & lush. The tannins are round, still have some teeth and possess velvety round edges. It’s fruit driven but not a bomb and showing elegance & grace. Fruits are perfectly ripe; dark cherries, strawberries, black plum, plums, blackberries, notes of blue fruits and dry cranberries dip in and out. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium beautiful spice that is more pronounced on the palate, black fruit tea, touch of melted brown sugar/molasses, limestone minerals, touch of rich dark sweet turned soil, loamy dry brown top soil, soft understated eucalyptus/mint, dry fresh florals and violets. The round acidity is just right, just a slight very small alcohol burn, the length, structure, tension and beautifully balanced finish are in a very good place. Even better in 2-3 more years in bottle; which is when I’ll have my next one. Photos of; the winemaking duo of Gary Franscioni (left) and Gary Pisoni, Rosella’s Vineyard on the right. As well as, Garys’ Vineyard at the bottom. Producer notes and history...The Santa Lucia Highlands appellation is known for its rich, vibrant Pinot Noirs. However, that wasn’t always the case. The first Pinot was planted in 1973, but results weren’t all that great. Chardonnay was the appellation’s early star. Much of the area’s current fame for Pinot Noir arguably can be traced to Gary Pisoni, a free-spirited wine enthusiast who grew up in a Salinas Valley vegetable farming family. Pisoni decided to plant a few acres of Pinot Noir in 1982 on his family’s horse ranch, at the southern end of what was to become the Santa Lucia Highlands appellation but his horses started eating the grapes. So, they had to go. His initial planting were limited by a lack of water until he dug a well on the property. Pisoni started planting even more Pinot Noir. The vineyard is now around 45 acres and nearly all of it Pinot. By the late 1990s, word had spread about the success of his vineyard, and a number of Pinot specialists from around California had started lining up to buy his grapes. He started producing his own wine in 1998. Pisoni isn’t the only Gary who has become a force in the Santa Lucia Highlands. Gary Franscioni, a childhood friend, followed Pisoni’s lead by planting grapes and started Roar Wines in 2001. The two of them now have five vineyards between them...all farmed meticulously with the same crew. They are best of friends...sort of a Mutt & Jeff. They have become a formidable presence in the Highlands, attracting interest from top winemakers and Pinot Noir lovers from all over. Franscioni is also from a vegetable farming family; Pisoni figures they’ve known each other since they were 3 or 4. Franscioni saw his friend’s success and once he got some money together, decided to plant grapes of his own. Franscioni’s property is farther north and cooler as it’s closer to the Monterey Bay. He was going to plant Chardonnay. He woke up and Franscioni recalls imitating Pisoni, and shouted, “plant Pinot!” Franscioni planted what became Rosella’s Vineyard, named for his wife, in 1996. He took Pisoni’s advice and planted four acres of Pinot Noir, although he still planted 12 acres of Chardonnay. It’s now a total of around 50 acres with three-quarters of it Pinot Noir. The next year, they decided to become partners and planted Garys’ Vineyard, a 50 acre parcel where they grow Pinot and a little Syrah. Since then, Franscioni has developed Sierra Mar, 38 acres of Pinot, Chardonnay, Syrah and a tiny amount of Viognier. The two teamed up again to establish Soberanes Vineyard, 35 acres of mostly Pinot Noir, with a little bit of Chardonnay and Syrah. That last vineyard was developed by Pisoni’s son Mark. The Garys might seem an unlikely pair. Pisoni is colorful character to say the least and has an outspoken manner. Franscioni comes across as more serious- minded. However, the collaboration between the two, who often address each other as “partner,” clearly works well. The two are good on their own, but better together. Pisoni being more gregarious acts as the frontman. He is the Ambassador. He’s a check on the rest to keep the quality high. Franscioni and Mark Pisoni run the farming on their own vineyards and work together on the joint ventures. The family involvement doesn’t stop there. Jeff Pisoni makes his family’s wines, which are under the Pisoni and Lucia brands. Franscioni’s son, Adam, joined the family business in time for the 2011 harvest. He handles sales for Roar and helps his father manage the vineyards. The grapes from all five vineyards are in huge demand, because the two families are such careful farmers, constantly tweaking and improving. Prominent customers include; Testarossa, Siduri, Kosta Browne, Copain and Bernardus. When a new vintner approaches them about buying grapes, the partners examine the winery’s track record and the Winemaker. If they like what they see, the winery is put on a waiting list. There’s not very much movement in their vineyards. When Franscioni planted Sierra Mar, he and Pisoni had 62 wineries waiting to buy fruit. Soberanes was developed with the idea of working with some new winemakers. There was some concern, even among the two families, that quality might suffer as the vineyard operations grew. However, there’s no indication that’s the case. In fact, with each new venture, they build on what they’ve learned in their older vineyards. Eventually, there will be even more vineyards. The Pisonis and Franscionis have purchased a 100 acre cactus farm in the Santa Lucia Highlands. There’s still a lease on the property. So, prickly pear cactus will continue to be grown for five more years. But at some point, the land will be planted with vines. Both families understand the importance of continuing to build for the future. The Garys looking back tell a story of being in the same spot some years ago and looking at a field of broccoli out back. He told Franscioni that the field would look a lot better with Pinot Noir vines. Now that parcel is part of Rosella’s Vineyard, and it’s planted with Pinot. Everybody thought he was crazy...most people usually think that when someone makes a bold decision. He’s a person who has always had vision and creativeness. He also has tremendous passion. Good things only happen when a person possesses all three of these qualities. Their wines are primarily available by mailing list. However, Nepenthe in Big Sur, CA acts as a quasi tasting room for some of their wines. — 7 years ago

Ryan M

9.6

Rating 2014 a 96 for now so the scale has somewhere to go up once it gets some age. Aromatics hit the nose with power and went down nicely. This one will be great @Bruce Phillips scary good for being this young. Cheers! — 8 years ago

with Daryl

Fem McClure

9.3

Tasty!! Sweet, very slightly dry, strong cherry notes, with a touch of cranberry, cardamom, and vanilla. The nose is extremely pleasant, full of cherry and oak. Very, very nice — 9 years ago

Carleigh Young

9.7

So, I have heard a lot of crap about chocolate wine and wasn't sure of what to expect with this one. However, once I tried it I fell in love. It truly is a delicious chocolate wine that makes an excellent dessert. — 10 years ago

Michelle Cummings

9.8

Tyler's new favorite dinner wine! — 10 years ago

with Tyler

Chelsea Boss

Sales & Marketing Favia Wines

9.2

Once upon a time I learned how to make wine... In Idaho. Today I'm reveling in the blood, sweat and tears. — 10 years ago

Kellie Dolan

8.9

Apple, pear and a slight tropical fruit notes. Slightly sweet and slightly dry, a nice balance overall. — 11 years ago

Joe Gonzalez

9.8

Very smooth! — 11 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

The 14 Chablis are really good. This Louis Michel is no different. An excellent example of little intervention of good fruit. This producer uses no oak; which I really appreciate. After you start to appreciate good Burgundy, CA Chardonnays aren't that interesting. Not that I don't ever drink or enjoy some CA Chardonnay producers, I just prefer the cooler climate Chardonnays that don't use new oak. This 14 was clean through and through. Bright citrus, peach, touch of green apple, soft minerality, touch of saline, creamy texture and beautiful round acidity and ripe, elegant finish. Photos of, Louis Michel vineyard, vineyard heat sources to protect the vine buds during their sometimes difficult Spring weather/frosts, Guillaume Michel (Owner/Winemaker) and their Domaine. Producer notes and history...It was largely believed that Michel family had only been cultivating Chablis since 1850. More on that in a bit. The winery is situated right in the heart of the village with 25 hectares spread over the very first slopes that were discovered by Cistercian monks in the 11th century. 40 years ago, the family decided to stop making the wine in wooden barrels, preferring to create clean, pure and precise Chablis without adding artificial woody tastes. I've said it more than once and I'll say it again, if you have good white grapes, strong wood use only covers up good fruit flavor or hides mistakes either in the vineyard or cellar, baring a stylistic choice. Through this philosophy, combined with the limited yields inspired by organic wine-growing techniques, the Domaine has developed a worldwide reputation for fine wine-making in stainless steel tanks. Today, the Domaine is managed by Jean-Loup Michel and his nephew, Guillaume Michel, who is continuing the family tradition. The importance of their work in the vineyards cannot be overstated. Guillaume Michel is a firm believer in the philosophy that if you do a good job in the vineyard, 90 per cent of the work is done when the grapes arrive at the winery. This statement could not be more true in my opinion. It his grandfather who started the philosophy, Guillaume has only continued it and evolved it with modern changes equipment etc.. It’s a matter of preserving the authenticity of each terroir...working with very pure and clean wines. They understand and like to work differences in terroir. Making it very important to have the same vinification for all the different terroirs. It is important to have an aromatically neutral vinification. Up until recently it was believed that the winemaking history of the family began in 1850, but thanks to Guillaume’s mother and her genealogical pursuits the date has been moved back to at least 1640. Around that time a winemaker from nearby Tonnerre settled in Chablis, marking the beginning of the families venture in Chablis. Domaine Louis Michel covers a total of 25 hectares. A very large part (15 hectares) is the domaine’s premier crus. In addition to that there is two hectares of Petit Chablis vines, six hectares of village Chablis and two hectares of grand crus. Vaudesír is the families biggest grand crus. Vaudesír is interesting because it is actually a valley. One side facing south, very hot, producing concentrated and powerful wines. In Grenouilles, Domaine Louis Michel has half a hectare at the top of the slope. This nine hectare grand cru is just over 7 hectares and is owned by the cooperative La Chablisienne. Vaudesír and Grenouilles are quite similar in terms of soil. Vaudesír has a bit more of clay. Les Clos, their third grand cru, is very rocky. Les Clos is the typical Kimmeridgian soil of Chablis. If you're like me and enjoy your white wine with good clean fruit rather than with oak or too much oak but haven't tried Louis Michel wines, pick up a bottle. I think you'll fall in love with the style and the value as many are under $30.
— 8 years ago

Lauren Kramer

9.0

Velvet smooth, cocoa and berry. Yummy — 8 years ago

Anthony Kluska

9.1

Tonight I'm drinking something very special I'm drinking a 2006 Salvatore Molettiere Taurusi. It has deep rich elements of smoke tobacco tar with a brilliant peppery finish and a strong subtle middle of cherry and plum. Not only is this one of the most delicious wines that I've ever tasted but it has certain significance.

Most of the people who know me today have only known me for a few years. However what most people don't know is shortly after high school my life i was in complete disarray. I was living on my own I had no money I didn't eat every day and I had really no clue what I was doing as an adult. I made stupid mistakes for which I'm still upset at myself. And I've been climing myself out of this hole that I dug ever since.

However, today marks a great day for me. I just got approved for a new apartment in Center City. I'm moving out of the ghetto in Kensington and for the first time since high school I really feel like my life is coming together on steady trajectory toward self-actualization.

This wine is highly significant because the Vintage of 2006 was the same year that I graduated high school. That means that the grapes made for this wine were harvested just a few months after my high school graduation. These grapes were on the vine being grown when I was still struggling through high school. These grapes were fermenting at a time that I had no idea what I wanted to do with the rest of my life. These grapes were being bottled at a time that I was lucky if I ate everyday. And now because of the amount of money I'm making because of the new job that I have, because of the new opportunities that I've created for myself, I'm able to spend the exorbitant amount of money every once in awhile to treat myself to a delicious, delicious Taurasi.

This wine followed the same life that I had. The grapes were being crushed at a time that I was being crushed. They were being ravaged by bacteria called yeast at a time that I was also going through similar changes. This wine was being bottled at a time that I couldn't fill my stomach. This wine took 10 years to get to my palate and now that it's here it's significance is not only moral but incredibly delicious. — 8 years ago

Maura Passanisi

9.4

Great stuff. — 9 years ago

Jonathan Wall

9.4

Music. Everything but Malbec. Pedigree such as David Abreu, Howell Mountain, Kongsgaard, Erickson, Beethoven Opus 111. Yeah... It's in the wine. The nose and finish are balanced, long, and deep. If you happen upon a bottle, let it settle thoroughly, unfiltered and extracted, but once "clean" it is gorgeous. — 9 years ago

Hanif Perry

9.2

Big and grippy for a Pinot Noir. Great bottle and old vintage still strong. — 9 years ago

Karen Robinson

9.0

Really great daily red dinner wine! Rich and jammy - just how I love my Zins. I could drink this once a week which is saying a LOT with all the wines I love. — 9 years ago

Craig Haarmeyer

9.5

Unruly upon opening; delightfully tame, tender, floral and textured as it has a chance to compose itself. — 10 years ago

Paul H

9.0

I had the 2011. When we open the bottle there was a very strong plum and black licorice aroma, almost a bit too strong for me. However once it was decanted and allowed to sit the plum softened a bit and the licorice backed down, there was now a hint of Cedar and a touch of spice. Upon tasting 2011 you're greeted with a rich well structured wine with a mix of Cassis, Oak and to me a hint of tobacco, (others did not get the tobacco), with tannins that finish very nicely. However, I think we open this up too early and it may be better off visited after it is allowed to sit for a while longer. Do not get me wrong it is still a lovely bottle and it and it was well received, I will revisit this wine in a couple of years and compare the evolution of its maturity. — 10 years ago

Conquistadora Wise

9.7

Favorite wine so far. Very refreshing. Bought it because of the name/ label, haven't found one to top it yet. — 11 years ago

Julie Ong

9.1

Purchased at Mariano's loop location. Drinkable and more interesting than the once upon a vine — 11 years ago