Severn Goodwin

9.1

Nose has ripe plum, ripe blackberry, black currant, mashed black cherry, crunchy dry leaves, moist soil and mild cedar notes.

Palate has tart plum, blackberries from a heavily rainy grow season (not concentrated), dried cranberry, dried cherry, leather, touch of cocoa powder and (light) anise/licorice. Tannins are still making themselves known, but not obtrusive.

Young bottle, future bottles may be 2021-23 in hopes of more palate concentration. A lovely producer whose entire lineup is worthy of your attention. A solid wine for the vintage, embrace and be happy.

(Likely better scoring at an 8th or 10th year birthday.) — 5 years ago

Jake Hajer

9.1

PBNJ, cocoa powder, blue and black fruits, capers, licorice. Medium light body. A little big for Oregon. Very nice. — 6 years ago

David T

Independent Sommelier/Wine Educator

9.3

On the nose, ripe, ruby, fruits of; mulberry, blackberries, black raspberries, black plum, plum, black cherries, blueberries & creamy raspberries. Vanilla, hints of sweet tarriness, black licorice, whiff of spice, soft understated limestone minerals & crushed rock powder, fruity black tea, hint of fresh herbaceousness, rich, black turned earth, fresh dark floral bouquet and fields of lavender & violets.

The body is rich, ripe & full. The tannins are a little sticky but well softened, round and a touch chewy. The structure, tension, length, balance, tension and balance are very close to perfect and harmonious. Fruits are; mulberry, huckleberry, blackberries, black raspberries, black plum, plum, black cherries & creamy raspberries. Vanilla, hints of sweet tarriness, black licorice, whiff of spice, soft understated limestone minerals & crushed rock powder, fruity black tea, hint of fresh herbaceousness, rich, black turned earth, fresh dark floral bouquet and fields of lavender & violets. The acidity is round and rains like a waterfall perfectly over the palate. The very long, ruby, rich, well balance lasts minutes and is absolutely heavenly. Gorgeous, elegant, stunning wine.

Photos of; the vertical tasting we attended of all Hendricks Cabernets; 04, 05, 09 & 12 at the time w/ one of our favorite paintings in the background, Charles Hendricks working in the cellar, very old rootstock from the Stag’s Leap Vineyard where the fruit to make this wine normally comes from and a wide shot of the Stag’s Leap Vineyard.

Producer notes and history...Hendricks Cabernet Sauvignon is consistently sourced from a few of Napa Valley’s finest vineyards. In those near perfect vintages, Charles only makes a small production wine of around 250-300 cases. Charles only produces it when he has exception fruit. He’s made Hendricks Cabernet in; 2004, 2005, 2009, 2012 & 2014. Notice he didn’t make Hendricks Cabernet in a great vintage year like 2013. He wasn’t happy enough with his fruit in 2013 to put his name on it. That says a lot and maybe all you need to know about his standard for quality. I do know what wine his 13 fruit made as I’ve had and it’s an unbelievable wine for far less money.

Charles also makes a fantastic Pinot Noir from the Santa Lucia Highlands that is really quite amazing. Especially, if you give it 5 or 6 years in bottle. All his wines are sold exclusively through the Hope & Grace tasting room in Yountville as he is also the Hope & Grace Winemaker.

Charles graduated in 1982 from UC Davis in viticulture. He was also able to tailor his own curriculum and was one of the earliest to integrate winemaking and viticulture course work. Having knowledge of both viticulture and enology forms the basis for his well-rounded winemaking.

Over the years Charles has worked in both Napa and Sonoma Counties, gaining hands on experience in all aspects of winemaking. He has a strong reputation for excellence. In his career, he’s been a consulting winemaker for many wineries; Viader, Barnett Vineyards, Paoletti Vineyards, Regusci Winery, James Cole, T-Vine and Tamayo family Vineyard.

I asked Charles, “how does he make wines that are amazingly good in their youth but will age effortlessly for 15-20 years?” His answer was simply this, “its not that hard, you just have to know the perfect time to harvest fruit.” I would agree with that to a degree. But, you also have to know how to gently guide fruit onto it’s path into the barrel and not get in the wine’s way or overwork the process. — 6 years ago

R. Addison Wehrfritz

9.0

Big Sky Brewing Co. Powder Hound Winter Ale — 7 years ago

with Melissa

David T

Independent Sommelier/Wine Educator

9.3

Lots of muted fruits and barrel toast/baking spices on the nose. Medium + tannins & medium acid. Black plum, plum, blackberries, dark cherries, black raspberries, cocoa powder, cinnamon, nutmeg, clove, light vanilla dark chocolate, anise, violets, rich volcanic minerals, crushed rocks, medium leather, barrel shavings. It's still a big wine but drinking nicely today. Better to wait 10 plus years. Nice pair with the smoked duck. — 7 years ago

Matt Trader

9.2

Pick up the last one of these sometime last year for the particular vintage. First time trying this was the 2010, and the 2012 did not disappoint as well. Bright red and dark plum notes, delicious red apple, cocoa powder, and sweet mocha undertones. Racy and delicately structured tannins thoughout, and vibrancy that'll make this bottle age swimmingly. Drinking nicely now, however if you pair it with food, you'll find a pairing that melds perfectly into your cuisine, which is what you want. Can't wait for new vintages!

$44.99 — 8 years ago

Christy Canterbury MW

Master of Wine

9.1

Mulberries and blackberries. Damp earth. Vague dusting of cocoa powder on the finish. Impressively strong, medium-plus finish. Superb value. — 9 years ago

William Hughes

9.1

Grippy tannins and cherry with mocha powder. Delicious with a variety of food — 9 years ago

Jonathan Wood

9.8

Does it get any better than a keg of Bordelet? — 11 years ago

David T

Independent Sommelier/Wine Educator

8.9

For me, the Joseph Phelps Pinots have improved over the last 5 years. The 2011 vintage overall in Sonoma/Napa is far from my favorite. The growning season was simply not that good (too cool) and Joseph Phelps was still finding their way with their Pinots. This drinks easy and smooth but, nothing about it really stands out on the palate.

On the nose, sweet, dark cherries, strawberries, cherries, black cherries, touch of blackberries and wafting blueberry notes. Light vanilla & cinnamon, black cherry cola. dark, rich sweet soil, hint of smoke/savory meat, limestone, dry crushed rock powder, black tea and dark fresh & withering flowers.

The body is medium edging toward full. It’s round, ripe and lush. It’s a good time to open your 11 JP Pinots and drink up. Their 11 Pinots aren’t waning but, not going to improve. The mid palate also leans a bit. Sweet, dark cherries, strawberries, cherries, black cherries, touch of blackberries, pomegranate,, dry cranberries and wafting blueberry notes. Light vanilla & cinnamon, light medium intensity dark spice, black cherry cola. dark, rich sweet soil, hint of smoke/savory meat, limestone, dry crushed rock powder, black tea and dark fresh & withering flowers. The acidity is beautiful due to the cool climate. The finish is good, balanced, smooth, dances with elegance but doesn’t dazzle. Finishes a little short.

Photos of; their Sonoma Pinot vineyard, Sonoma Visitor Center which, is now closed and a couple shots of their Rutherford tasting room.

Each year since 12, the quality of their Pinots has inched up in quality and are more cellar worthy. — 6 years ago

Ken Z

9.3

Nose with more earthy notes than the Renieri, more reminiscent of brunello. Black cherry, leather and tar also evident on the nose. Rich black cherry and cocoa powder mixed with earth, backed by firm tannins. Full body. Long finish with dark fruits and tar notes. Let this age a few more years.

4/22/9/4/4+ 50 = 93 pts — 6 years ago

Mark Flesher

9.5

This wine is in a really good spot right now. Pours dark blood red, some maroon tinge noted at the meniscus. The nose is grilled meat, plum, fig, ripe black cherry, perfume. Dang.... The entry of this wine still shows AMPLE fruit, a touch youthful. Cherry blossom perfume, black cherry core, a touch of earth, almost a slight essence of cocoa powder, very weighty and even slightly acidic. The front was more of black cherry fruit, middle more of a plum and fig. The finish is lengthy, includes ample fruit, tannin, black pepper, and finishes for about 60 seconds at the least. Dang! Rating of 95 easily here. — 6 years ago

Charlie Tapp

9.1

The first day this one was in a really weird place. Typical mint, but with a strand of cough syrup running through. Day 2 it blew off and was back to the red fruit, cocoa powder, mint combination I know and love. I saved one glass and let it evolve over the course of the last week. Still going strong -- cherry cola, menthol and a bit maderized. It's a shame Heitz sold this vineyard to Staglin.... — 7 years ago

Matt Trader

9.1

Less lively of a nose than the Eola-Amity hills pinot, but complex none the less - cocoa powder, fresh violets, damp gravel dust, and strawberry/rhubarb jam. Pallet reveals round structure and preferred acid, faint reminders of pommard, but much more of the classic Oregon flair - raspberry, cloves, dried lavender, raw mushroom, and a touch out sweet fruit to the finish. Try in 5 more years is what I think.. $45 — 7 years ago

Tom Wood

9.4

Get at it with a knife and fork. Chocolate powder, Black Forest, soy, stout-like tar, licorice and plum jam. Tar-like density on the palate with insane delivery and drive behind it. Tannins have developed an elegance that I was not expecting and it hides its alcohol. Long, long finish on this. — 7 years ago

TheWineStalker

10

Dark brick red but has excellent clarity. Aromas of violets, moss, tar, maple bacon, cocoa powder and strong ethanol. Medium bodied but extremely high in tannin and acidity. Flavors of cran-grape juice, leather and all those other things on the nose. Finished extremely dry and feeing like you just licked a piece of wood. — 8 years ago

Joe Paradise

9.4

After reading other reviews think i need to get some to lay down. But lovely wine, classic aromas dried cherry, soft leather, cigar and dusting of cocoa powder. A hit for wine geeks and casual drinkers alike — 9 years ago

Christine Havens

9.0

The Jolie-Laide Trousseau Gris 2014 has the most beguiling, sparkly salmon robe—something not at all apparent from the packaging. I think that makes pouring it a lovely and surprising experience. While the nose is not overtly expressive, I adore the texture of this orange wine, thanks in part to skin contact during a prolonged cold soak, it has marvelous apricot pit notes interspersed with hibiscus flowers, and fine minerality, like talcum powder and a pinch of spice. The finish is extraordinarily long. — 9 years ago

Chantal Forthun

Winemaker Flowers Vineyard & Winery

9.0

Smells old world, tastes new world. Black pepper, baby powder. Full layered body. — 10 years ago

with Mara

David T

Independent Sommelier/Wine Educator

9.4

Dark inky color.

On the nose; big dark floral fruits of; mulberry, plum, blackberries, black raspberries, dark liqueur style cherries, faint strawberries, spice, limestone, crushed dry rocks, big layers of baking spices; clove, nutmeg, cinnamon & vanilla, dark chocolate and mocha powder. Black licorice, sweet tarry notes, saddle-wood, dry stem and perfumed lavender & violets.

The body is big, full & lush. The structure, length, tension and balance are just starting to hit its stride. The wine is seamless beginning to end. Ripe; blackberries, dark style liqueur style cherries, mulberries, stewed plums, black plum, black raspberries & strawberries & creamy raspberries on the glass edges. Dark spice with some lifting palate heat, limestone, crushed dry rocks, big layers of baking spices; clove, nutmeg, cinnamon & vanilla, dark chocolate and mocha powder. Black licorice, sweet tarry notes, dry herbs, saddle-wood, dry stem and perfumed lavender & violets. The acidity is round and nicely executed. The long, big, rich, lush, ripe, well balanced finish is beautiful and lasts minutes.

It’s delicious tonight but, it’s still early. Give it 5 more years and will drink well for another 5-8 years after that!

Photos of; Merus with a beautiful sunset, dinning/Private tasting room, entrance into their cellars and their main tasting room. — 6 years ago

Rhonely Boy

9.1

79% Syrah, 11% Grenache, 6% Cabernet Sauvignon, 6% Cinsault, 1% Viognier. ABV 14.0%

Big & tannic, lots of cocoa powder notes.
Would like to see how this wine ages. — 6 years ago

Seth Morgen Long

Broker • Arterberry Maresh / Winemaker • Morgen Long

9.4

Rose and mint, cocoa powder, red berries, cherry pit, iron, dry pine. More ethereal than dense, though it is balanced and long, light and energetic. Shows the vintage, in the most lovely way. Tasted blind at the domaine. — 6 years ago

Steven Lee

9.5

Classic aged wine. Smooth, light mineral and bubblegum feel with back soy and hoisin sauce taste. Abit sweet. Chalky and talcum powder after long decant — 6 years ago

Brian Bennington

8.9

Went excellent with our Ribeye and garlic potatoes while at The Keg restaurant. Smooth and just dry enough. — 6 years ago

David T

Independent Sommelier/Wine Educator

9.1

The wine was double decanted and we tasted it after three hours later. On the nose, a touch of pepper, soft spices, blueberries, blackberries, dark cherries, cherries, black raspberries, black plums, rich dark soils, light vanilla and fresh and decayed dark soils. The 2011 is very lean. It tasted like it had 10-12 years of bottle age rather than it's 6. Not to say that the 11 is turning just yet, but I certainly don't believe this is going to be a long cellar vintage. Soft fruits of; blackberries, black cherries, blueberries, black raspberries, black plum, cinnamon, nutmeg, vanilla, crushed dry rock powder, very soft leather, mid intensity volcanic minerals, lightly brewed coffee, strawberries come on later and acidity that could be better. The 2011 is not going to hold up as many of the other Insignia vintages do. It's already not as rich and full bodied as other vintages at 6 years of age. On the long finish, it's already showing some fig, date and prune qualities. Photos of their big dinning room and some wildly fragrant white roses on the back terrace. — 7 years ago

David T

Independent Sommelier/Wine Educator

9.1

It's really nice but needs a lot more time in bottle. It's Achilles heal is that shows some green...issues with fully ripening. Dark cassis; blackberries, black plum, caramel, dark cherries, dark chocolate, mocha powder, rich moist black earth, leather, dry florals, bramble, nice acidity, it's ripe and elegant but shows the flaws of the 12 vintage. It will be interesting to see if this over achieves down the road as it does show that potential. — 8 years ago

Cynthia Langstaff

8.9

2011 vintage on April 24 @ HdV. Dried chile powder on nose and tongue. Very distinctive @ front then fades to cherry in moderate linger. This vintage the only one which was only 10% merlot. — 8 years ago

with David

Stacy Woods

9.0

Turbid, deeply concentrated, blue black core saturated to a thin garnet rim. Medium plus intensity of ripe fruit, fresh florals, and dried herbs. Black currant dominates with layers of lilac, green bell pepper, cocoa powder, toast, black pepper and graphite. A dry wine with medium plus body, smooth texture, medium acid, refined forward moving astringency, a touch o viscosity, well integrated high alcohol 13.5% throws no heat. Concentrated, mouth filling lilac perfume precedes a long lasting black currant, black pepper finish. Bitterness noted but low. A well balanced, complex wine although a little confusing with Syrah due to the color and concentration of black pepper that lingers on the finish. Classic Bordeaux aromas with ripe but balanced new world styling. — 9 years ago

Sara Rivera

9.7

Really yummy! Armin also enjoyed — 10 years ago

Jessie Loberstein

9.7

Red blend I got at Bevmo and love. — 11 years ago