John Kuhn

9.1

This was outstanding. Not your typical cab. Very smooth and easy drinking. — 5 months ago

Ron from VA

9.1

Apart from the concern over the winemaking techniques of Ashton… This is a rather complete and delightful PV. Big, round, sweet, juicy, and long! How did they get to this completeness? I would like to think it was from a really optimal ripening season that brought that amazing Brix to the magic 24...or was it some added sugar ;) — 7 years ago

Alicia Towner

9.2

Fruit forward, very smooth. — 9 years ago

Shengli Hu

8.9

Couldn't find entry, logging Stella Sonoma Coast Pinot 2017 here: 225 and Calera clones. Elevated acidity, med tannins. Cola nuts, faint herbs, red plums, blackberry, med+/elevated concentration, overripe strawberry, black tea bag, lavender, tomato, stony characters. ~13% abv. 2017 was super hot in Sonoma, >100 degree heat spikes in June-July cause vines to shut down, rapid ripening more akin to Oregon of erratic growing season (whereas usually California boasts of constant long growing season). Gravel loam soil. 10-40% whole cluster, hand punchdowns, stem inclusion. Foot treaded. WC raises pH as high acid -> more stem inclusion to balance the pH. Failla picks on pH at ~23-24 Brix which would be a bit too high. — 2 years ago

Henrik Poulsen

9.2

9.89% alc.
Harvested at 44 Brix. RS = 24%. — 9 years ago

Michael Piaker

9.1

24 February 2018. Henry's Wine, Brooklyn, NY. — 6 years ago

Sipping Fine Wine

9.4

Aged for 24 months in French oak (50% new), dark crimson with soft aromas of red fruits and sweet spice. On the palate sweet cherry and blackberry flavors with cacao and tobacco notes. Smooth tannins, well balanced, tasting great ending with rich fruits and earthy notes. — 6 years ago

Matt Austin

Owner/Winemaker, Grosgrain Vineyards, Walla Walla, WA

9.5

Vichon, started by a group of restaurateurs who were sick of the overripe Napa wines of the 70's, refused to pick grapes above 24 brix and coined the term "food wine" to describe their revolutionary movement. Vichon was initially a hit, but by the time the 90's came around the tide had turned, ripe wines came back into fashion, and Vichon was sold multiple times, ultimately to Robert Mondavi before unceremoniously being moved to the Languedoc (!?!) where it appears to still exist if only in name. Clearly Vichon was well ahead of its time and would be the toast of Jon Bonne and the IPOB crowd if it still existed today. As for the wine, this is pretty amazing stuff and has aged magnificently. Plenty of red fruit remaining, but loamy earth and tobacco are starting to seize the day. Just the faintest hint of tannin, and their signature strong acidity make this a textbook "food wine." A real treat. — 9 years ago