Jake Hajer

9.1

Tea. Cranberry. Not as lush as other Turleys — 7 months ago

Sipping Fine Wine

9.4

From makers of Sassicaia, Deep Ruby color with aromas of fresh red & black fruits and earthy floral notes, 55% Cab Sauv, 27% Merlot & 18% Cab Franc. On the palate flavors of cherry, plum & blackberry with floral, licorice, cacao and earthy notes, well integrated. Fine tannins, a wine with a solid structure, elegant and smooth, long finish, great mouth feel ending with fruit and oak. Will age well over next 5+ years. Nice! — 7 months ago

Jay Kline

9.5

Popped and poured; enjoyed over the course of an hour. The 2019 pours a pale yellow color with medium+ viscosity. On the nose, the wine is developing with intense, ripe notes of Comice pears, baked green apple, mixed fruit cup, lemons, white tree flowers, lanolin, raw almond, tarragon, a touch of raw honey and minerals. On the palate, the wine is off-dry(?) with high acid. Confirming the notes from the nose. The finish is long and the texture is waxy. I questioned the off-dry call because I actually think it’s dry but the power and ripeness of the fruit, not to mention the 15% ABV(!!), give the impression of sweetness. An utterly balanced wine despite the big personality. A wine that gives main character energy. I wish I had a week or more to track the development because this is such a wee babe. Drink now to experience its youth and enjoy through 2049. — 9 months ago

Olivier Bogaert

9.3

Kerstmis 19 ONK — 6 years ago

Kimberly Britton

9.0

Wonderful. Dry. — 8 years ago

with Gary

Michael Shonblom

9.3

Sweet, fruity, mild spices that sustain. Holds its own — 13 years ago

Neil Valenzuela

9.1

Deep ruby color. Aromas of blueberry, leather and eucalyptus. Solid wine! Flavors of cherry, raspberry, cedar and pencil lead. Great vintage!

🏅94+ points - Wine Spectrum Rating — 7 months ago

Jay Kline

9.3

Poured into a decanter about an hour prior to service; no formal notes due to the setting. It has been a few years since I last enjoyed the 2015 and I am happy to report that it is now very much open for business. The fruit is on full display and the oak is much better integrated. The structure is still quite firm but I found everything to be in better balance than it was upon release. This is squarely and its drinking window and should remain that way through the remainder of this decade and likely, well beyond. Drink now through 2030+ — 9 months ago

Matt Perlman

9.1

Decent but could use a little more oomph — 10 months ago

Ben Lehman

9.2

Love love as always! Is this my favorite vintage for this wine? Maybe not. Does it taste a little less Pineau d’aunis-ey than usual? Probably. But I’m splitting hairs here. Awesome wine that I bet will age well — 4 years ago

Perry Atha

9.2

Wonderful Zin- enjoying the 2013 vintage- hint of tobacco - pairing with Salmon - Brisket- will definitely try again — 4 years ago

Monica Lins

9.0

Full body with a peppery after taste — 10 years ago

Patrick Downes

9.0

Rich and perfumed low acid A nice change of pace — 11 years ago

J Choi

9.5

Initially thought cork fail. Capsule protruding. Wine residue. Surprised. great — 7 months ago

Robert Stackowiak

8.9

A nice lighter cherry that is dry but with appropriate fruit. Great with pasta and red sauce. October 2025. — 7 months ago

Stuart Pollack

9.0

Okay Bordeaux blend. Likely too young now. — 9 months ago

Janell

8.9

surprise in the bag we keep at the hotel…not bad, a bit peppery (if that’s a thing) — 4 years ago

Douglas Braun

9.1

2018 Vintage - reductive style - lees style - baked apple, medium plus acidity — 4 years ago

Randy Fuller

9.0

This yellow-gold wine rings the “old-style Cali” bell in all the right ways. A nose of apricots, mangoes and apples is helped along with the smell of buttered popcorn. Oak treats the palate as well, draping over the tropical fruit like a sunshade. The acidity is zesty, yet the mouthfeel tends toward creaminess due to the wine sitting on the lees for five months. The oak is a definite part of the wine, but the effect is softened enough so that it's a pleasure, not a pain. — 7 years ago

Michael Washabaugh

9.1

Paired well with a lamb, eggplant purée, fava beans, piquolo pepper. Would also pair with a medium rare magret duck or other game. — 11 years ago