Dave

9.4

If someone had never tasted a Napa Valley Cab, I would happily pour this for reference. It's bold and great. I'm enjoying the balance of ripe, dark fruit with tasteful oak additions. There's a hint of eucalyptus, and pleasant leathery tannins. I personally would take this over Silver Oak or Heitz with my ribeye, and that's not just my wallet talking. $50 well spent.
Listening to Arctic Monkeys, again. — a month ago

Michael Chelus

9.1

Cherry, raspberry, blackberry, currant, cranberry, licorice and oak. Light-bodied and soft tannins. — 3 years ago

Sipping Fine Wine

9.2

Founded 1972, Tom & Sally Jordan, from CO, went to CA’s wine country & produced inaugural vintage in 1976. A Fav of mine with a steak, and the ‘17 hits the mark! Blend of mostly Cab Sauv with Merlot, Petit Verdot & Malbec. Deep Ruby with aromas of red fruit, floral & spice. On the palate flavors of cherry, blackberry and fig with oak, sweet spice, leather & cacao notes. Rich tannins, well balanced and integrated with fruit & oak. Very Nice! — 3 years ago

Bob McDonald

9.3

This full bodied white is made from the Falanghina grape - the main grape of Campania. Golden yellow in colour. Aromatics of mouldy apple and fresh herbs. Fermentation takes place in 70% stainless steel and 30% barrique which is the perfect oak influence for this wine I believe. I have previous Delectable notes for the 2018 vintage. A good white for when the weather cools down. — 7 months ago

Bryan Vanderkruk

9.0

Very nice. Dry but not overly. Lots of fruit, good oak structure. Cherries, . Nice for sale price of $16 — 2 years ago

with Corrie

Byron Hewett

9.1

Pretty tasty. A well made wine. Subtle use of oak. Not too ripe. — 3 years ago

Jamie Lauder

9.0

2019 vintage.
Giuseppe Vajra is one of the nicest and most pleasant people you will meet in your wine travels.
I have had the pleasure to host Giuseppe and his wines at a “Vajra “ dinner in Vancouver years ago. 50 % Stainless steel, 50% French oak (20 % new)
Dark fruit, cherries and a touch of smoke on the nose.
Medium weight with bright acidity, bright plums, pomegranate and cocoa with a smooth finish.
This wine loves different foods….don’t be afraid to experiment. — 4 years ago

Sipping Fine Wine

9.3

Blend of mostly Merlot with a little Petit Verdot, deep Ruby with aromas of ripe dark fruits, sweet spice and espresso notes. On the palate flavors of blackberry, plum and black cherry with toasty oak, cacao and espresso. Fine soft tannins, long finish ending with fruit, oak and sweet pepper spice. Will age, but nice now! — 9 months ago

Vanessa

9.2

‘Les Blanchots’ is a Grand Cru climat in Chablis, situated on a steep, southeast-facing hillside known for its white clay subsoil (after which ‘Les Blanchots’ takes its name) sitting above Kimmeridgian limestone, comprised of clay, chalk and fossilized oyster shells. 🙌🏻

This wine fermented in a combination of French oak barrels (70%) and stainless steel (30%) followed by 16 months aging on the lees in the cellars of a medieval monastery (L’Obédiencerie) acquired by the Laroche family in 1985.

It is medium lemon in appearance with an elegant expression of lemon peel, fresh white peach, apple, honeydew, star fruit, kumquat, white blossom, seashell, crushed stone, wet slate, struck match, toast, cream, and vanilla characteristics.

On the palate, it offers vibrant, racy acidity and a well-balanced structure.

It is superb! 😆😆😆 — a year ago

with Deked1

Bob McDonald

9.5

Aromas of lemon myrtle developing toasty notes. The palate showing that waxy lanolin texture you see in aged Hunter Valley Semillon - they put on palate weight as they age. Still retaining that zippy citric acid. Pros in the UK often swore that these aged Semillons saw oak maturation but the reality is that only stainless steel is involved. This is the 2nd of 8 in my cellar. I believe that good Hunter Valley Semillon should only be approached after 10 years. This will age until the late 2020s. Had another bottle 94 weeks later on 6 January 2024. Still very lemony with a long life to go. Exceptional Semillon. — 4 years ago