Al Shikoh

9.2

tight bead, amber hue; yellow apple, citrus, white flowers, cheese rind; light bodied, zesty acidity, touch of residual sugar, 12% ABV; made from Chenin Blanc sourced Seven Springs Vineyard in Eola-Amity Hills, fermented naturally, unfined, unfiltered, no added sulfites, in pétillant naturel style by Raj Parr with Michael Cruise of sparkling wine house Ultramarine; $32 — 5 years ago

Milissa Hester

9.2

Milissa had this 5 years ago

Bonnie Chu

9.1

Coronatimes quarantine bubbles — 5 years ago

Billy Vegas

9.4

Nose: sweetened olive soaked sun-dried hay
Mouth: sweet + graphite kissed dried bacon fruit stoned flesh
Olfactory exhale: marrow soaked flower funk

Can't wait to put some age on these other bottles. Tha and, @Rajat Parr — 6 years ago

Neil Valenzuela

9.1

What a fantastic wine @Rajat Parr ! Beautiful color, aromas of fruit punch, watermelon and strawberry. So delicious! — 6 years ago

Mike Levin

9.1

Light on its feet, deep in it's fun. — 7 years ago

Aaron Means

9.0

The wine that put Raj on the map. 😁!!! @June's All Day, Austin TX — 8 years ago

Coy Byron

9.0

Amazing sparkling wine — 5 years ago

with Chas

Joe Estrada

9.7

A SPECTACULAR Pinot from @Rajat Parr as we start cooking dinner — 5 years ago

Ben Christen

9.6

Raj Parr Anika Grenache - incredible wine. Slight barnyard nose, bold start on the palate with nice tannins and then a very light reveal of some white pepper spice. Like a brash farmer bursting into the room to then recite some lovely verses. — 5 years ago

with Ellen

Joe D'Angelo

9.5

The Never Say Never Cabernet Sauvignon from Raj Parr is sourced from the Dead Fred Vineyard in Napa Valley's Coombsville AVA, which is organically farmed by Steve Mathiasson. This traditional style Cabernet shows wonderful elegance and refinement, as it opens to inviting aromas of dark/red currants, red berry tea, zesty florals, tobacco, crushed graphite and a savory/herbal character that all take shape and emerge gracefully from the glass. On the palate this possesses a gorgeous medium-body that is impeccably balanced and well-structured with velvety tannins and wonderful acidity providing terrific freshness. It goes on to impress with its lovely bright character, displaying delicious mouth watering flavors of currants, crushed violets, fresh tobacco and zesty undertones which continue to linger all the way through the precisely focused finish. The 2016 is a beautifully crafted Cabernet that shows plenty of energy and verve in its youth, however readers should allow this beauty some time to settle down and mature, as it shows incredible promise to evolve and age exceptionally well for years to come. — 6 years ago

Stephen Osgood

9.2

Juicy with great texture for a rosé—from Raj Parr Wine Club. — 7 years ago

JKT

9.1

Gordons Sandhi tasting with Parr 9/27/17. Beautiful nose and palate and long finish. Nose more fruits and red. '13 more complex and tannic on palate and more acids on finish. 9.2. — 8 years ago

Sarah Powers

9.4

Juicy white fruit hit w subtle mineral notes and quenching mouth. Transporting me to burgundy on Raj air. Indulge now and then wait for another year or two even better. Grazie Raj — 9 years ago

Jeff Orlowski

9.1

Nice nose, crisp dry palate of apples and pineapple with a bit of acidity. Very nice wine from Raj Parr. — 5 years ago

with Michael and Joe

Jamie Lopez Arevalo

8.9

Blackberry and plum skin flavor, evidence of whole cluster with top notes of floral (lavender) and hints of camphor. — 5 years ago

Gaurav Tiwari

9.3

Hats off to Raj Parr — 6 years ago

Neil Valenzuela

9.2

@Rajat Parr - Tres Chingones
So delicious!!
34% Pinot Noir
33% Gamay
33% Mondeuse
— 6 years ago

Shay A

9.1

This was a head scratcher. Combe is a joint partnership between Stolpman and Rajat Parr. Certainly not as floral or sweet as Arnot Roberts Trousseau or even Sandlands. This was like a more herbal version of Cru Beaujolais, minus the carbonic maceration. Super tight and locked up on day 1, gaining more savory and herbal notes on day 2. Cloudy in the glass. Oregano dusted cherries and sour red fruit gummies on the nose. On day 2, it gained a salted/cured meat savory note too. Puréed strawberries with bay leaf and peppercorn on the finish. Acidity and tannins are down the middle, but this seems to be a bit more structured (ie, less gummy) than other Trousseaus I’ve had. Seems organic. Best enjoyed with a slight chill. — 6 years ago

Greg Koslosky

9.6

Magnum stunning bottle . Eating at Michael Mina in San Francisco with my buddy Raj cooking us an incredible meal! — 9 years ago