Raun Kupiec

9.4

Tasted in wine class: wow, really good. Intense apricots, nuts, dried apricots, honey. Great acidity balancing the sweetness. Super complex, super delicious. — 3 years ago

Karl Nichols

9.1

Montanita de Oro. Cola and floral nose. Tart cherry, Rooibos tea, herbs and cinnamon. Needs some time to age and soften. Nice! — 5 years ago

Michael Over

9.1

Light bodied good flavor — 5 years ago

christina a love

9.0

From Rachel — 6 years ago

Susan Teller

9.5

Excellent. Berries and spicy. Full bodied. — 6 years ago

Joe Mar

9.2

Classic. Great character, good depth, clean finish — 7 years ago

Jen Arias

10

Yummy bear celebrating Dad's birthday! — 8 years ago

with Roy

Brendan Baker

9.1

Classic Chablis 👌 — 3 years ago

Maggie Harrison

9.1

2018. silex shows on the nose, 3/4 ferment in steel- move to large baroque for 18 mos. crisp, red apple. lemon rind. lovely. — 4 years ago

Ellen Clifford

9.0

Zippity do dah do this wine.so very refreshing but has a hint of softness too. Its acidity isn’t neon, more of a soft pastel—springlike. In fact I feel like this wine smells like Easter. A fresh lawn, some lilies, and morning dew. Do. Do this dew, not the mountain one. — 5 years ago

Katie Zanin

9.1

High acid, tart cherries and herbs — 6 years ago

Rob Krapf

8.9

Excellent, crisp cider. Went well with popcorn. But what doesn’t? — 6 years ago

Bonnie Chu

9.6

Even better than ommegang 🍒, bc it’s 🍒🍒🍒 — 7 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

9.5

A proper pint 🍻! A return to organic production without running away from stability and tastiness! — 8 years ago

Karie Kwiat

9.0

Full bodied — 4 years ago

David Kline

9.4

Black with burnt umber highlights. Low and creamy head springs with bubbles combining to undercut its great form. Fireworks lacing slow falls to leopard spots. Espresso and baker’s chocolate nose boasts licorice and chicory, campfire notes and vanilla. Palate shows none of the sweet elements of the nose initially. Instead, pipe tobacco and unsweetened bitter chocolate, the chicory and burnt toast prevail; a burnt tips taste lingering. Baked pecan, dark caramel, black pepper, and ethiopean coffee, with black chewing tobacco and vanilla bean complete the circuit. Power and restraint, in this lovely offering. This really did set the standard. #samuelsmiths #samuelsmitholdbrewery #tadcaster #NYorks #imperialstout #stout #englishstout #beer #classicbeer #bier #biere #birra #cerveza #cerveja #britbeer #britannia #ukberr #ukstout #britishbeer #britishstout — 5 years ago

with Courtney

Jerae Knutson

DuMOL Member Services

9.6

Samuel Tinon Birtok Dry Furmint, Tokaj-Hegyalja, Hungary - 2016. All I know is IIke it. The acid, the saltiness, the easy sipping. 13% alc. paired with chicken baked in garlic, butter, salt and pepper, fresh lemon, and a dash of this wine. Perfect. Lighter than a Chardonnay, heavier than a Chenin. Bone dry. — 6 years ago

Michael Everett

9.1

“Jalepeño Lemonade” - thirst wine merchants — 6 years ago

Loren Gesinsky

9.3

If an Amontillado and Aszu mated .... — 7 years ago

Joel Stevens

9.1

Switching things up here on a Sunday – delicious! — 8 years ago