Jay Kline

9.4

Poured into a Swan decanter immediately prior to service and enjoyed over a several hour period. The 2013 “Villero” pours a deep garnet with a transparent core; medium+ viscosity with no staining of the tears and no signs of sediment. On the nose, the wine is developing with a gorgeous, powerful bouquet of dark and red fruits: black cherry, pomegranate, cranberry, tar, roses, talcum powder, and dry stony earth. On the palate the wine is bone dry with high tannin and medium+ acid. Confirming the notes from the nose. The finish is long, grippy a freaking delicious. This is showing really well but there is no end in sight. Drink now with patience but this should reward an even great bounty done the road and turn heads through 2045+. — 10 days ago

Jay Kline

9.3

100% Syrah from vines that’s are 10-65 years old and managed manually for the most part. Fermented in concrete and aged for two years in barrels of various sizes but mostly larger (225L-600L). Popped and poured. This bottle took about ten minutes to open but when it did, ohhhhh baby! On the nose it was a mix of blue fruits, dark cherry, and a high end yoga studio...you know, the ones with incense of sandalwood, gardenia and bergamot...basically everything but the patchouli. On the palate, things got even more interesting with firm blue fruits, tart dark cherries, lightly spiced meats and minerals. The finish lasts for five minutes. In fact, there is crazy effect after a couple of minutes that reminds me of Acmella oleracea (Sichuan buttons or buzz buttons). Absolutely wild! Never had a wine do that. No doubt, this is a Saint-Joseph of the highest level. Definitely a producer to keep an eye out for. — 4 years ago

Ed Chin

9.1

Quite plush if not a little too ripe As high as the abv is it is really well balanced as I didn’t detect any heat. — 7 months ago

Andrew McIntyre

9.1

A very well made and balanced wine with extreme clarity of raspberry. The problem is 16%(!!!) alcohol. I think no matter how well you make wine trying to keep that in check will be difficult. There were some sore heads this morning 🥳 — a year ago

Gil Krakowsky

8.9

100% Sciaccarellu, a grape that underperforms in Italy, shows impressively in Corsica, and who’s primary characteristic is apparently to make wine nerds scratch their heads. Fresh black plumb, lavender, English breakfast tea. Also showing notes of alpine strawberry, red berries, blood orange Medium bodied, and light on its feet; refreshing but only medium acidity; with the complexity coming from nuances of fresh fruit flavors. Not Transcendent, but infinitely drinkable, unique, and tasty — 5 years ago

Robert Henalt

9.1

Nicely oaked. Dark red fruit good finish. Delicious — 5 years ago

Charlie C

9.1

Always really enjoy wines produced by co-fermentation like this one. Seems to add a lightness but with more body than you usually find in a straight red glou glou wine. Salty strawberries. Zippy, juicy. — a year ago

Arielle Anderson Schneider

9.2

Bold but with excellent balance of tannins - surprising and delicious! — 3 years ago

Joe D'Angelo

9.7

The 2016 Memento Mori is an absolutely fabulous wine from Sam Kaplan in this vintage. Sourced from Beckstoffer Dr. Crane and Beckstoffer Las Piedras in St. Helena, along with two Oakville vineyards, Weitz Vineyard and for the first time Oakville Ranch. This fantastic Cabernet opens to stunning aromas of ripe blackberries, crème de cassis, violets, graphite, sweet spices and hints of sage all emerging from the glass. On the palate this possesses a gorgeous full body with beautifully polished tannins and outstanding overall balance. Structured and concentrated with layers of ripe dark and blue fruits that are framed by a lovely touch of underlying acidity that provides wonderful lift and a sense of freshness as it heads into the the long polished finish. Overall, the 2016 is an absolutely sensational wine that captures the wonderful elements of the vintage and will go on to evolve gracefully for many years to come. — 5 years ago

Janice in Livermore

9.3

2017 Posada Paella dinner at Wente — 5 years ago