Grace Glen

9.1

Rubard notes that I'm loving. Slight tartness, good floral aromas. — 8 years ago

Emily Foster

9.0

Whole Foods — 9 years ago

Meln

9.1

Wonderful paired with rabbit bourguignon — 9 years ago

Henrik Poulsen

9.2

13.9% alc. Harvested at 38 Brix. RS = 132 g/l.

I enjoy the low alc. lightness on the palate while it still delivers over-ripeness, burnt caramel and prune characters.
Resembling a light Banyuls this is quite unique and very enjoyable. — 10 years ago

with Kenneth

Patrina Donegan

9.0

Went perfectly with my BBQ rabbit. — 10 years ago

with Erika and See

Joe Dunn

9.0

Great bargain. Reminds me of Arboleda sauv bl but cheaper. — 10 years ago

P C

9.0

Great cab. Good with roast rabbit or grilled salmon — 10 years ago

Théo Cauchois

9.8

Beautifull, tension and razor sharp, pico scores the perfect hat-trick — 10 years ago

Floyden Mugford

9.5

Nice berries with some spice of goodness — 10 years ago

Austin Beeman

8.9

Rich dark cherry aromas. Rich sexy vanilla. Voluptuous mouthfeel. Hedonistic delight. Lingering finish. Fun wine. $20 — 11 years ago

Nick Woodhams

9.0

One of the better showings I've had from this famed Oakville project. Ripe, primary fruit, red berries, sweet cedar. The tannin were like a velvet sweater for my tongue. I guess the trick to enjoying this wine is waiting----25 years. — 8 years ago

Pat Sperry

8.9

Great stuff, opened up in 1/2 hour or so, big & rich and intense, still wild, bright acidity and lots of dark fruit, sh/ settle down in a few years — 9 years ago

Renwood Winery

Marketing Director, Renwood Winery

10

Renwood Winery 2013 Jack Rabbit Flat Zinfandel

Strong aromatics of black currant and anise are woven together with crushed raspberry, sweet cream, and hints of cedar. On the palate, the layered complexity of this wine is complimented by its excellent weight and balance, making it a signature Jack Rabbit Flat Zinfandel. Fresh and teeming with black cherry and hazelnut, this Zinfandel will evolve beautifully in the bottle for years to come.

100% Zinfandel.
— 9 years ago

nancy

9.0

not too sweet - I like it! — 10 years ago

Dan Pugh

9.7

1993 Clos des Papes Chateauneuf-du-Pape - superlative wine. The nose is rich and woody (cedar) with hints of cinnamon. Full of rounded and well blended fruit; has a warm and exquisite note, almost creamy, but also spiced with nutmeg and walnut. Wonderful experience. Drank with beef stew, roasted rabbit at the Barlows' house. Maureen says "Earthy, yummy. Not enough in the bottle!" — 10 years ago

Charlie Evans

9.0

Low alcohol, dusty fruit, and nice acidity. Kind of Zin I prefer — 10 years ago

Conor Casey

9.3

Nice, smooth botanicals — 10 years ago

Steve Shepherd

9.3

A wonderful Pisoni Estate 2008 enjoyed at Post Ranch Inn with friends. Perfect with abalone appetizer and a rabbit entre. — 10 years ago

Richard Ruvalcaba

9.0

My first Rhone. It had a bold flavor. I liked it. — 11 years ago

Nadine M

10

Mellow tanin, enough acidity, soft, supple, dark cherry and perfect with rabbit rigatoni! — 12 years ago

Tom Casagrande

9.1

Fragrant, transparent, balanced, cherries and minerals. Perfect with braised rabbit! — 9 years ago

Allison Muma

9.0

Loved this Sangiovese. Nice, robust without being too big, good dark fruit. — 9 years ago

Matt Nicoletti

9.3

Excellent cider with nice floral notes. Perfect balance of dry and sweet. — 9 years ago

with Justin and Camilla

Emily Kresie-Harrington

8.9

Good typicity. Dried cranberry, red currant, red plum, dried rose, violets, organic and inorganic earth, moderate level of VA, normal for the style. Bridge between modern and old style. Paired well with a debate concerning the carrying capacity of European vs African swallows, ascertaining the guilt of a witch, and a near-fatal battle with a bloodthirsty rabbit :) — 10 years ago

Alfonso Ramirez

9.0

Very drinkable. — 10 years ago

Sarah C

9.5

Commence G&T's with the Mom. — 10 years ago

Bill Ryan

9.1

Chilling with the SE sales team in Charlotte — 10 years ago

May Matta-Aliah

9.1

An approachable Barolo even if it could have taken a few more years of aging. Decanting did the trick. Paired beautifully with our salt crusted tenderloin. — 10 years ago

Alex Lampert

9.3

Braised and drank with rabbit. Funky on the nose. Bright fruits on the pallet. — 10 years ago

Catriona Easdale

10

Love it, cheap and cheerful and does the trick — 11 years ago