Frederic Azemard

9.6

Amazing
Brought by PH — 8 years ago

Artem Lebedev

9.4

Alc 20,14%. pH 3,20. TA 7,88g/l. Sugars 6,90 g/l. VA 1,54. A lot of fruits, resin, bananas, rum spices, apricots. Beautiful balance, very fresh, perfect structure, nice sweatiness, perfect velvety harmony. — 8 years ago

Aaron Tan

9.3

Many have said to be weary of bottle variation, but this was incredible last night. Tasted with the importer here in Australia - Michael at Quelvino. Previously Coravin-ed bottle, so maybe why it didn't have the spritz everyone talks about.

So inky and meaty. The palate screams sour cherries with an array of spices and herbs. There's a richness imparted by some RS too, I feel. What stumped me the most was the finish - started of big and tannic, then evovles into this subtle drive that goes on and on. I'm guessing this is still too young, with such heavy fruit. Can't wait to try more of this.

Note: The cuvee came with analysis values, which showed good TA and pH for a red. Alcohol was in the low 13's and it was surprisingly dry (0.8 g/l if I recall) - could be fruit sweetness that I was tasting. The spritz mentioned is a common feature of the wines because they finish fermentation in bottle. The grapes used are mainly Croatina, Uva Rara, and Vespolina (also known as Oltrepò ughetta). Italy's OG natty winemaker, making wines from a single cru (monopole?). — 9 years ago

Marshal White

9.0

Not super pleasurable, but interesting. Piercingly mineral, low pH/high acid. Some bloodiness. Kind of like Nebbiolo x Syrah from a cool place. Needs a lot of time — 9 years ago

Scott@Mister A’s-San Diego

9.0

2013. Stemmy and plummy as all get out. Medium bodied. Well made-as all the PH estate stuff is.-with acidity/tannins for days. Balanced and intense. — 9 years ago

Michael Horkay

9.5

I don't like PH bit I liked this effort. Holy shit it was good.... Tasted a ton lees contact bit really this,70 percent chardonnay went thru malolatic which explains the creaminess. Lovely effort for an 02 which is turning out to be quite the vintage in champagne. — 10 years ago

Conor Harrigan

8.9

Good wine. Great flavor. Firm tannin structure still there. Slightly higher pH than what I like. really enjoyed overall. First time trying this producer. I will look out for another one of his wines. — 10 years ago

Ross Cobb

Owner/Winemaker Cobb Wines, Winemaker Hirsch Vineyards, Claypool Cellars, Banshee Wines

9.4

Ripe style of Cobb, lower alcohol but fruit forward. 3.25 pH. Will age for 20 years without a doubt. — 11 years ago

William Allen - Two Shepherds

Owner/Winemaker Two Shepherds

9.8

My God - Anthony Yount's Chardonnay is f'ing brilliant - perhaps my fave right now. Great acidity, pH that barely allowed ML. Talley Vineyard, Arroye Grande. Bright lemon & citrus, pleasant mid palate, minerality hidden beneath the acid, lip smacking, mouth watering finish. Glad I got some before all gone. — 12 years ago

CS

Sales Amy Atwood Imports

9.2

Aaaahhh Dirty Durty Duuurty... A little rough out of the gates in the first day, but this wine was just bottled, and judging it now would be as ludicrous as telling a 6 year old he'll never grow up to be a Unicorn Wrangler. Second day it was more intact, more cinnamon spice I associate with good carbonic maceration, not the banana and cotton candy. Bright, fresh red berry fruits, soft mid-palate with sour cherry core, fine but dense tannins and loaded with spice. This wine shows all the right dimensions of being something beautiful, I'd say 6 months and she won't be afraid to show herself to you. 2 years, and you'll wish you'd saved more bottles. Picked at 20.7 degrees Brix, whole cluster fermented, "barely" foot tread, more just pushed down with feet to maintain whole berries under the juice to promote carbonic maceration. A fairly aggressive pressing was done at the end of ferment to try to squeeze some tannins out and add a bit of structure and texture. Aged in one 5 year old Demi-muid and one 5 year old French oak barrel. Never racked until bottling. 82 cases made. 11.6% alcohol 3.9 pH — 13 years ago

Artem Lebedev

9.0

Amontillado based on Manzanilla. Alc 18%. pH 3,2. TA 5g/l. Sugars 0,5g/l. VA 5,0 g/l. Dark gold/amber color. Citrus, peach, hazelnut, toasted. Very elegant. But little bit simple. Fresh, powerful, with good body and good acidity, long finish. — 8 years ago

Chip Hughes

9.0

Nice to know Bordeaux like this will keep me happy in my cranky older years. Cassis, pencil shavings, cedar box. Big hit of Verdot for low pH and freshness. #bordeaux #petitverdot #listracmédoc — 9 years ago

Gibson Campbell

8.9

Racy, low ph, and just dirty enough. — 9 years ago

Aaron Tan

9.7

A tremendous wine. Needs only a short decant and it was singing!

On a side note, ran it through our FOSS and here's the stats (take it with a pinch of salt).

G/F: 0.1 g/l (value not to be trusted, but trust that it isn't totally dry)
pH: 3.79
TA: 6.2 g/l
Alc: 16.7% (OMG! Doesn't seem that hot)
H2M: 0.0 g/l
VA: 0.47 g/l — 9 years ago

with Michelle

Turd Ferguson

9.3

Epic wine. Big dark blue fruit. Beautiful tannins and structure for days. Low ph built for the long haul. Can't wait to taste this in 10 years. Incredible hospitality from Niels the winemaker at his place to boot. I'm officially a fan. — 9 years ago

Claire Hill

9.2

Classic Vouvray waxiness and rip your face off acidity. A surprising amount of RS on the Foss!

pH 3.16
TA 7.90
Tartaric 1.95 / Malic 3.86
Alc 11.66
RS 8.18 — 10 years ago

Dmitri

9.2

Razor sharp acids (ph 3.07), lemons, pears, and a hint of sunflower. Laser focus, might be a tad austere for some, I personally love the screeching sourness, but might round out with a couple more years. Fantastisch. — 11 years ago

Jenifer Freebairn

9.8

A favorite wine ever, for PH. Too bad the vineyard is finally aging beyond its ability to show cool climate cab at its absolute best. — 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

Caroline Ewing

9.8

Cheap and good tasting PH — 13 years ago

Artem Lebedev

9.0

Alc 21,5%. pH 2,92. TA 7,66g/l. Sugars 4,75 g/l. VA 1,03. Dark amber with broad light gold hue. Delicate and fragrant simultaneously, caramel and apricots. Very fat body, excellent balanced. Long finish. — 8 years ago

Artem Lebedev

9.3

Alc 21%. pH 3,20. TA 7g/l. Sugars<9g/l. VA 1,5 g/l. Brown color. Walnuts, butterscotch, oak, leather, brown sugar. Perfect body, fresh acidity, mellow sweetness, very long luscious finish. — 8 years ago

Aaron Tan

9.0

Looking at this drop again. An interesting expression of Chenin. Definitely handled oxidatively. Straight out of the bottle, it tasted almost Jura like and as before, getting this whisky notes. Baked apple instead of quince. A nice minerality from start to finish. VA seems quite prominent after a while. Good to note that this was an excellent pairing with most Asian dishes.

Note: Analysis values
TA: 7.1 g/l
pH: 3.07
Alc: 11.3%
Malic: 1.3 g/l
VA: 0.43 g/l — 9 years ago

Eric

9.5

Pop and pour awesomeness. I usually find Del Dotto wines rich and decadent, but their PH Cab shows elegance and restraint. Balanced palate of black fruit, vanilla, cinnamon, and wet earth. Long finish of charred tobacco. Plenty of time left on this one. — 9 years ago

Craig Williams

9.5

PYCM nails it with flinty, lime-lemon, brioche-toasty aromas. Slightly more gold in color than the Chateau de Puligny-Montrachet yet fresh, excellent mouth watering acidity/pH. Improved over three hours. — 9 years ago

with Gavin and Maureen

Henrik Poulsen

9.3

Classic (Martha McClellan) Napa "cult" style with supple, sweet and chewy tannins.
Quite impressive for being a 2nd label wine.
Alc. is probably on the high side, pH must be close to 4.0 and color looks a little developed so I doubt it is going to make old bones but then again - it is drinking great now so why wait.
— 10 years ago

Erika Turner

10

2007 off the charts. No doubt PH. Makes me homesick. — 11 years ago

with See

Jay

9.0

Great with grilled steaks.

First BBQ @ PH — 11 years ago

Laurent Belando

9.5

Petit vigneron de champagne mais, très bon vin aux bulles fines. Je le conseille notamment pour son très bon rapport qualité/prix. — 12 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.1

A very rich Chardonnay on the nose ripe tropical fruit Monteverro is the name of the area. Great terroir volcanic eroded soils with clay. They wanted to make the coche dury of Tuscany vanilla creme a hint of butterscotch clay retains water very well and is like a sponge all the Chardonnay planted at the bottom of the hill with the clay soils. Very rich bouquet limestone changes the ph they transfer the wines in stainless to preserve the freshness to keep the acid. Very creamy on the palate very rich and well endowed vanilla spice and wonderful fruit tropical with great freshness and balance very long finish 45+ most excellent only 150 cases produced this is the second vintage of Chardonnay. The average temperature is higher in the maremma but they do not have the peaks — 13 years ago