Bright and citrusy. Would drink again. — 5 years ago
Ruby colored liquid in my glass. Hints of cherry pie on the nose. Flavors of tart cherries, red plums and baking spices. Beautiful acidity. A very balanced wine. This is my last regular bottle of CP wine. I do have a VS Pinot which I will sit on for a while. Glad other wineries are making really good wines from the Clos Pepe vineyard. — 7 years ago
This is amazing we have had this several times always amazing! — 7 months ago

Light nose and light body. Nothing special but fine for a fish dinner. — 8 months ago
Tasting really good right now. Less sweet than a non single vintage — 9 months ago
As good a Pinot - 2009. - that I have had. Seamless. Tannins and fruits in near perfect harmony. Initial taste - amazing. AND it finishes just as good. — 4 years ago
This is just a fabulous blend! Let it open up & it gets even better. — 5 years ago
Kind to the palate — 6 years ago
2008 delightful and easy to drink. — 10 years ago
Taking its name from the sea and sun – the two forces of nature that shape its character. Pale lemon, aromas of Stone and tropical fruits, with floral and sweet spice notes. On the palate flavors of apple, peach & apricot with lemon zest and toasty vanilla notes. Smooth long finish, well balanced, nice acidity, ending with fruit, vanilla oak and mineral character. Sip’s well now. Pair this with some fresh tuna! — 8 months ago
Cask wines — 6 years ago
Tannin rich and heady on the nose - this is a serious orange wine for red wine fans. — 10 years ago
Pale shade of a much younger wine . Zesty and Fresh at 16. — 10 years ago
Ray Vanderhoff
100% Santa Barbera Sangiovese fermented via Carbonic Maceration. Bright garnet color with a ruby core. Bright aromas of red berry fruit, violets and minerals. Flavors of red cherry, raspberry, currant, cranberry and strawberry fruit with additional notes of rhubarb and that hint of mineral. Medium length finish and crisp acidity. Quite tangy and refreshing. Light bodied and easy to drink. Very Beaujolais-like. Excellent pairing with the meat lovers pizza we had today! — 6 months ago