Sabrina McDaniel

9.5

Delicious... full bodied but not too tannic. — 8 years ago

Benjamin Keator

9.4

Drinking well. These single vineyard Flora Springs always seem to drink well young. I prefer the Wild Boar, but this is still delicious — 9 years ago

Karen Wade

9.2

Blue boar near oulton broads really nice! — 9 years ago

Gregory Fulchiero

9.1

Sparkling rose makes a party — 9 years ago

Bella Metcalf

8.9

Enjoyed with Liz and Mac with shrimp and veggies. — 10 years ago

Ali Yigitbasioglu

9.9

Very powerful intense cab sauv blend, good time to crack open. Dark saddle leather spicy bouquet, balanced acidity, tobacco and wild boar scents, strong earth nose. The taste stays in the mouth for a long time. Spectacular. One of sassicaia's strongest showings, good time to drink — 11 years ago

Jonas Mendoza

9.0

Like a wild boar running through a field of Sagrantino in Umbria. A dense core of blackberry fruit underlies the meaty, savory flavors. Extremely firm but polished. — 11 years ago

Richard Lewis

9.3

This looked dead - muddy and rusty...but totally different on the palate. Bright red currants, so amazing, and softened nicely the longer it was open... — 11 years ago

with Lynne

Paul Nigido

9.3

Awesome with lamb chops. — 12 years ago

Nic Vascocu

9.7

Rusty color. Slight oxidation. Solid fruit and acid. Drinks light like a white but has notes of light reds like gamay or Pinot. Classic bressan. Weird and delicious. — 12 years ago

Cody Short

9.4

One of the best domestic white wines I’ve had in some time. — 9 years ago

Andreas Seitz

10

Vibrant rusty-red colour, slightly brown on the ridges from aging. Pronounced legs. Intense nose of dark cherries and dried plum with chocolate and wood. Medium acidity, strong yet smooth tannins, dark cherries, big mouth-feel and long-lasting finish, fantastic wine! — 9 years ago

Shay A

9.2

A tannic monster. Figured a wine named "Wild Boar" is appropriate for Father's Day. This is so freaking dark in notes, but the color wouldn't allude to that. Color is red/purple and smells hot. Red licorice, peppercorn, anise on the nose. High tannins on the palate. Cedar, smoky, beef jerky notes to it. Spicy rhubarb too. If opening now, this needs at least a two hour decant. — 9 years ago

David E

8.9

It's fruity and rich--almost as good as Grasparossa with chicken Parm. — 10 years ago

Martin Bergo

9.1

Second wine of progressive climate-concious second growth of the left bank; Dark ruby with clear 10-year aging rusty tones; the most dominant on the nose is a exciting minerality with dark red fruits, spices, and oak in the background; taste is silky sweet and very well balanced and with a long elegant finish. Very nice wine that is probably not too many years away from its peak. — 10 years ago

garret plocher

9.2

Opaque brick color maybe like rusty rose. Big dark fruit and a little leathery on the nose. Also a savory component mixed with dried fruit. First taste is bright acidity followed up with a rich mouth feel. Lasting finish. It is a little hot but loves food. The more I drank it the more dried cherry came through. — 11 years ago

Adam Baker

9.1

Very good rully. At rusty's with Rusty, Audrey, and Elissa. Pre dinner. — 11 years ago

with Elissa

Jen Johnson

9.2

Fantastic Sauv Blanc from VA! Wow... Grassy and citrusy goodness in this bottle! — 12 years ago

Christopher Parks

Sommelier Per Diem Restaurant

10

Barrel Aged Gin from Blade! — 12 years ago

Armen Allen

9.0

Tanniny, have with fatty meat. Really good with the wild boar ragu we had. — 14 years ago

Kevin Cahoon

9.1

From magnum, this was a bit muted and restrained with a shy nose of red cherry, blackberry, allspice and mint notes. Lively entry with Sangiovese’s austere tannins. Red cherry, cranberry and cassis fruit in the mouth. Lacked the density I expected. Paired really well with the wild boar ragu and pappardelle. — 9 years ago

Eric Godin

9.0

A nice Rusty Garnett with nice rim variation.
The nose tells me there's some candied cherry strawberry, potpourri, anise and tar.
The pallatte stays a little lighter than other nebbiolos(true to style-the drink of Queens) but to truly enjoy, enjoy some food with it and decant this thing-the tannins are not joking around. A lovely wine. — 9 years ago

Kevin M

9.0

The 2006 Rusty Shed Chardonnay is a blend of four blocks of Chardonnay on the Flat Rock Property. Grapes are hand picked and hand sorted before whole bunch pressing takes place. It was then cold settled in stainless steel, 100% barrel fermented and left on the lees for 10 months. Wild and commercial yeasts were used for primary fermentation, followed by malolactic fermentation to soften the natural acidity. The result?
Beautiful example of a mid to full bodied Chardonnay with butter, vanilla, apples and light spice on the palate. A lot of flavour and elegance at this price point. Sampled this 2006 in 2017 but this should sit well and perhaps develop more for a few more years. Best part? It's from Niagara! Loved it!
#chardonnay #flatrockcellars #twentymilebench #therustyshed #niagarawine #ontariowine #coolclimatechardonnay #vqa #2006niagaraharvest #niagaraescarpment #niagarachardonnay
— 9 years ago

Kevin Løk

8.9

Very rusty, plum, black currants. Very very nice. — 9 years ago

with Sam

Okamura Seisho

9.5

たまにはジャケ買い。
中々イケマス。
コスパいいぞ。 — 10 years ago

Manou Chahmirzadi

8.9

Nice body with a little spice and full rusty flavor on finish — 11 years ago

Matt Waring

8.9

A full bodied malbec that builds to a great finish with raspberry notes along the way. Not too tannic. Great wine and worth the trek to Leesburg if you're in DC. — 11 years ago

Austin Ferrari

Wine Director Hillside Supper Club

9.3

Beastly! Stems, dry earth and mushrooms yet still carries that big fruit weight. Crushing with boar ragu pasta! — 11 years ago

Rob Landsness

Brand Ambassador/Agent Jeffrey Davis Signature Selections

9.6

Awesome with boar paparadelle! — 12 years ago

O L

9.4

Light and refreshing, very good wine. $44 at butcher and the boar for my bday — 12 years ago