Aravind A

9.1

Another excellent btl. Beautiful sangiovese nose of stewed tomato, wild strawberry, blood orange, rosemary....On the palate: good acidity and density, wild strawberry and pomegranate molasses. Soft chalky tannin on the finish. Very good, and calling the qpr excellent is ridiculous understatement ($9/btl!). — 4 years ago

Jeremy.Buss

9.0

After our experiment with Giribaldi, the Sommelier recommend this one and . . . Pretty darn good! Cherry, with slight strawberry hint and I’m calling a bit of tar on the nose. Definitely fruit forward and getting better as the night wears on. — 5 years ago

Shay A

9.3

Lots of fun bottles were popped at Al’s hosting this past weekend for his birthday celebration. All were served blind. 1 sparkler, 2 whites, 6 reds and 1 dessert wine.

En mag. Probably the most difficult wine of the night to identify. Hardly anyone even got close to calling this cab. I was leaning Grenache or ripe vintage burgundy as I thought I was detecting a bit of whole cluster usage due to the lifted profile and stemmy/spice red fruit notes. Yet by the end of the night, the structure beefed up and the spice turned more sweet. Lovely cherry liqueur, sandalwood, baking spices and baked red fruited pie notes. — 6 years ago

with joe, Dan and 2 others

Deb Dellaposta

9.2

Second time calling this Brunello- missed the American oak — 6 years ago

with Ryan, Chris and 1 other

Mark Flesher

9.4

This wine has a lot of things going on. Immediately after cork pop, this bottle seems to be a little flat with a muted nose, modest (at best) acidity, and next to no tannin. Well, 30 minutes later and this Merlot is completely different. This wine is a little more weighted than the 2011. Not calling the 2011 'thin' by any means, but this one has some torque no doubt. Pours a dusty violet to the glass. The nose is baked cherries and some darker milk chocolate. The entry of this wine has sharp acidity, dark chocolate cherry cordials with some pretty damn good liqueur here. For a split second, a little bit sweet in the middle. Finish is acidic. Tannin seems to be there, but not significantly. Allows for a beautiful finish. — 7 years ago

Justin Hansohn

9.1

3rd time around on this and I'm calling decant and drink it within a 12 hour period or let it sit for a while longer. Just not showing what I know is there. So much bright freshness and black and blue berries. — 9 years ago

with Taylor and Blaine

Briane Odom

9.3

I’m calling this balanced... I barely know what I’m talking about, but I know what’s good. This have my favorite amount of tannin. It makes me wanna slurp this through my teeth even if that’s rude. — 5 years ago

with T.Sean

Justin Hansohn

9.0

Very well made. Aromatics and structure very present and buzzing. Calling whole bunch fermentation on this which showed prominently after a few days, not in a bad way, but definitely perceiving in this tasting the stark difference between de stemmed and some amount of stem inclusion. — 5 years ago

LM Segal

9.2

A manly white, to be sure, viscous and rich yet with enough bright baked apple and dense citrus to create balance. Grilled buttered shellfish calling out for this beast. — 6 years ago

Sipping Fine Wine

9.0

Small production. Deep dark Ruby with ripe black fruit aromas and intricate spices. Complex palate with big flavors of cherry, blackberry and raspberry fruit with cola, cinnamon and mocha notes in fine soft tannic structure. Well balanced with savory edge on a great mouthfeel finish ending with earthy mineral character. — 6 years ago

Richard Carrasco

9.4

Extremely enjoyable in 2018. Lean on entry with rich Bing cherries in syrup, and underripe blackberry cascading through the finish. Light finish with fine tannins. Beautiful fruit and the slightest amount of cola spice to round it out. — 7 years ago

Lindsey King

9.2

I've had this before, I'll probably have it again. Maybe it's context (it always is) but I liked this way more this round. I'm going out on a limb here and calling "huckleberry" but honestly what is a huckleberry do I even know? I'll eat one today and report back. — 7 years ago

Jason M

9.0

Quite a ripe and plush Bordeaux indicative of the 2010 vintage in general. Was surprised to read some professional reviews calling this lean or a bit green. I don't see that. Lots of black fruit here despite being made up of a generous amount of Cabernet. My only criticism is that the oak seems a bit overpowering. Good value. — 8 years ago

Ronald LaMascus

9.0

Sylk. What an accurate description of this wonderful Cab! It’s the lingering mouth feel and luscious cab flavors that make this wine special. The initial sip is almost nondescript and could be almost any good red grape but as it lingers, the flavors intensify and as good as it is just to drink by itself, it makes you think food! I think a full range of red meat certainly but even more highly spiced pork or poultry would certainly work as well. Cheeses certainly ( take your pick) but bread is just really calling and especially a good crusty white bread with soft center and a smattering of real Irish or French butter! Definitely a 9! — 5 years ago

Matti Jokelainen

9.0

Very nice entry level Soave from Tamellini. Light golden color with green hues. Nose is bit shy at first but opens up to ripe apple and some peach notes complemented by herbs and white currant. On palate this is nicely balanced with apple, lemon and grspe notes, slight mineral vein coming up toward the end. Slight sweetness balances the acidity well. Makes me want to try the more serious bottlings which I think is a calling card for a great entry level wine. Seriously good stuff for the price — 5 years ago

VBH Wines

9.0

Lovely, white citrus with floral notes, fantastic acid and a profile that screams seafood and fried squash blossoms. Or maybe it’s just my inner voice that’s calling me to the water. — 6 years ago

Paul Duprey

9.9

Ok. So I am a huge fan of The Calling (maybe it's my golf obsession - I do the Jim Nantz voice as I putt when playing golf with my brothers). Or maybe it's just the buttery, oaky awesomeness of their Chardonnay. I discovered the Dutton Ranch Version a few months back and loved it but then found the Single Vineyard and really fell hard. Just a quality chard if you like a smooth buttery chard with just enough oak to know it's there and a balance of acidity. Just a great chard! I drink all kinds of chards and this is tops on my list. Well done. Plus you can gift this to your golf friends with the Nantz /Masters connection. At least that's what I do, if I don't drink it before I see them. They also have an awesome Pinot Noir and Cab — 6 years ago

jesus g

Hospitality Schramsberg Vineyards

10

I recommend always calling before your arrival to ask if something cool is open.
(And if there is, then the 120 miles of travel at 6am on your day off is totally worth it) — 7 years ago

Jon Leonard

9.2

06 calling my name from the cellar. Can’t say enough good things about this winery. Thank you! — 8 years ago

Zachary Price

9.3

A total wine pick-up, the nice bright label calling to me from a dusty bottom shelf in the "Other Reds" section. Was on the look out for some Petit Verdot ever since a friend of mine asked, "Why is it that I like Petit Verdot so much", and I had no good answer. Petit Verdot is a classic Bordeaux blending grape, typically added at 5-15% to a blend in order to improve tannic structure and boost the flavor profile. New world producers have been experimenting with this late ripening grape, especially in warmer climates, as a stand-alone counterpoint to strong Merlots and Malbecs. Hence Cellars is a smaller producer in the Walla Walla Valley at ~1500 cases a year, specializing mainly in Bordeaux grapes. Paired with a homemade shrimp red curry. Yum! ~$21 | #petitverdot #wallawalla #hencecellars

On the eyes: Concentrated, opaque, deep dark garnet, med+ stain, med tears, no gas/floc.

On the nose: A bit vinous with early hints of chocolate, spice, and violet yielding to leathery, jammy blackberry. Med+ alcohol.

On the tongue: Med+ acid, med alcohol, med+ tannin, med+ body, round on the palette. Dusty black fruit that is undercut by chocolate, spice, and cedar yielding to a wet leathery chewiness. Still a bit tannic - needs another year or so. — 9 years ago