Joni Hedgpeth

9.5

Fab. Cherry, grass, mushroom, earth, hot bean dip, peppery sweet finish. Funky too. Very complex. Yum. Lovely lift in the pinot peacock spirit. — 7 years ago

Jeanette Hrnyak

9.1

With Hillstone recently deciding to A). add a $15 corkage fee to their menu and B). take the Smith-Madrone Spring Mountain Cab Sauv. off their wine list (crime of the century in my opinion!), I wondered if there were any good wine finds left on their menu. I was pleased to find this one and enjoyed it thoroughly with my French Dip! Even better was the cute guy seen sitting across the bar from me! I would have gladly shared! Now, just need to curb my addiction to their creamy horseradish and all will be right in the world-well sorta.... — 8 years ago

Wade Caldwell

9.1

Nice and light but nice fruit. Great with olives and smoked Gouda bacon cheese dip — 8 years ago

Peter Gaston

9.2

I would dip my steak in that. — 8 years ago

dan boedeker

9.3

Sometimes you dip your toes in the water and buy a bottle only later to regret not belly flopping and buying a case. Drinkable with and without food. For everyday or fine occasion. — 9 years ago

John T

9.2

Great white. Went very well with crab dip and pretzels. Would be ideal with white fish — 9 years ago

Karyn Fricke

8.9

Ooh Yum. Really good with artichoke dip. — 9 years ago

Phil Kessling

9.1

2012, Clos des Vignes du Maynes. Cuvee 910 Macon-Cruzille Pinot Noir/Gamay/Chardonnay Field Blend. A favorite wine from a favorite producer. The Chardonnay really changes the whole palate. It softens the tart red fruit with a little green apple and citrus notes. Paired this with New Orleans boiled shrimp and a Siracha catsup dip. Yeah! — 10 years ago

Kevin Kirkstadt

9.9

Sweet, light, white grape finish. Great with bread and dip — 10 years ago

Joe Santagata

9.1

fun poolside quaffer - herb roasted BBQ chicken -chips and dip — 10 years ago

Fred Dex

Master Sommelier

9.1

Yummy yummy! Sweet tarts, flints, Flintstone vitamins, fun dip! Childhood memories! Honey smacks too! @RXwinelab @authentiquevin — 10 years ago

Mark Lindzy

9.3

This is lovely with our baked crab/shrimp/cheese dip! — 11 years ago

with Josefa and Christy

Chelsea Lytle

9.6

Very smooth, not too buttery. Very dry. Great with seafood dip! — 13 years ago

Haley Eckenrod

9.2

Wine drunk on a Monday, what’s new??? happily eating some crap Rangoon dip. Okay company that I am drinking w/ — 7 years ago

Bo Pang

10

Fine wine in the heaven. Indulging in first dip. — 8 years ago

Lynne Rieck

9.2

Fantastic choice with Maryland blue crab dip on the patio this Memorial Day weekend! — 8 years ago

David Dunphy

9.4

With potato chips, blue ribbon dip and The Masters! — 8 years ago

David Kline

9.3

Early test of a beer I will most certainly be aging! Barley Maw! Dip some carrot cake in Ethiopian coffee and you will be getting close on the nose. The entire bouquet is a caramelized, myrrh version of that in an oiled, leather bag; although there is a doughy life to it that evokes freshly washed hair, with whiffs of Madagascar vanilla. Heavy coffee oils, bitter chocolate, smoked leather, tar, burnt caramel, black mushroom, rattan, blackened marshmallow, allspice, graham spice and dark tobaccos finishing briny. A seaside stroll at night through foamy pools. Can't wait to see how she ages! — 9 years ago

with Courtney

Simon Weston

9.5

Great sauce to help with Thanksgiving at the in laws 😃. Still too young but I couldn't wait to dip into my allocation. Berries on the nose and on the palate with a little sweetness. Would be great with a thick pork chop. Updated rating the next day - had a third of a bottle leftover - finished 24 hours later - was a fair bit better the next day so I can believe a few hours in a decanter would improve it. Blackberry, plum & raspberry on the nose, ripe plum taste. — 9 years ago

Dock Hooks

9.0

Time in the bottle deserves an aerated skinny-dip slow-pour dive into the decanter where this sun-tinged beauty in hiding lounges in wait, but for an occasional spin and swirl, as the soft sensual breezes (in Kailua) share the air opening her gradually as she swims her way towards the edge for an elegant dive into my glass, another swirl as her darker exterior opens a bit further glistening as her erotic scent encourages my pulling her towards my mouth where, as I breath her in, she backbends and her silky wetness gingerly but openly touches my lips. I am both bewitched and enchanted by her unctuous complexity, so, I take a small bite and we continue the dance...
to be continued - "spill the wine, dig that girl..." - lots of spice, red fruit, vanilla and wet earth🍷🕶🌀 — 9 years ago

Harri Sharman

9.0

Decadant dip of delight! — 10 years ago

with Scott

Christian Lancour

9.3

Crisp and nice blend of pear and green apple that goes beautifully with hot humid Virginia summer. Don't judge but it is amazing with chips and queso blanco dip... Proudly unrefined — 10 years ago

Cameron Hobel

Owner/Winemaker Hobel Wine Works

9.8

If I could dip my nuts in it now I would... — 11 years ago

Thomas Monroe

Winemaker Division Winemaking Company, Owner/Winemaker SE Wine Collective

9.8

Hanging with dear friend Christian in Fleurie tonight....had to dip into the cellar — 11 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

A wine I’ve enjoyed mostly upon release or near it. I vowed to wait six years and nearly made it. At least it is 2018...just! It’s worth waiting this/that long for it to develop. On the nose; sweetly, baked fruits of; dark cherries, strawberries, black plum, plums, blackberries, and notes of blue fruits. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium, beautiful spice, black fruit tea, limestone minerals, loamy, dry, brown top soil, fresh dark florals and violets. The mouthfeel is full, rich & lush. The tannins are round, still have some teeth and possess velvety round edges. It’s fruit driven but not a bomb and showing elegance & grace. Fruits are perfectly ripe; dark cherries, strawberries, black plum, plums, blackberries, notes of blue fruits and dry cranberries dip in and out. Cinnamon, vanilla, very light clove & nutmeg, caramel, soft, medium beautiful spice that is more pronounced on the palate, black fruit tea, touch of melted brown sugar/molasses, limestone minerals, touch of rich dark sweet turned soil, loamy dry brown top soil, soft understated eucalyptus/mint, dry fresh florals and violets. The round acidity is just right, just a slight very small alcohol burn, the length, structure, tension and beautifully balanced finish are in a very good place. Even better in 2-3 more years in bottle; which is when I’ll have my next one. Photos of; the winemaking duo of Gary Franscioni (left) and Gary Pisoni, Rosella’s Vineyard on the right. As well as, Garys’ Vineyard at the bottom. Producer notes and history...The Santa Lucia Highlands appellation is known for its rich, vibrant Pinot Noirs. However, that wasn’t always the case. The first Pinot was planted in 1973, but results weren’t all that great. Chardonnay was the appellation’s early star. Much of the area’s current fame for Pinot Noir arguably can be traced to Gary Pisoni, a free-spirited wine enthusiast who grew up in a Salinas Valley vegetable farming family. Pisoni decided to plant a few acres of Pinot Noir in 1982 on his family’s horse ranch, at the southern end of what was to become the Santa Lucia Highlands appellation but his horses started eating the grapes. So, they had to go. His initial planting were limited by a lack of water until he dug a well on the property. Pisoni started planting even more Pinot Noir. The vineyard is now around 45 acres and nearly all of it Pinot. By the late 1990s, word had spread about the success of his vineyard, and a number of Pinot specialists from around California had started lining up to buy his grapes. He started producing his own wine in 1998. Pisoni isn’t the only Gary who has become a force in the Santa Lucia Highlands. Gary Franscioni, a childhood friend, followed Pisoni’s lead by planting grapes and started Roar Wines in 2001. The two of them now have five vineyards between them...all farmed meticulously with the same crew. They are best of friends...sort of a Mutt & Jeff. They have become a formidable presence in the Highlands, attracting interest from top winemakers and Pinot Noir lovers from all over. Franscioni is also from a vegetable farming family; Pisoni figures they’ve known each other since they were 3 or 4. Franscioni saw his friend’s success and once he got some money together, decided to plant grapes of his own. Franscioni’s property is farther north and cooler as it’s closer to the Monterey Bay. He was going to plant Chardonnay. He woke up and Franscioni recalls imitating Pisoni, and shouted, “plant Pinot!” Franscioni planted what became Rosella’s Vineyard, named for his wife, in 1996. He took Pisoni’s advice and planted four acres of Pinot Noir, although he still planted 12 acres of Chardonnay. It’s now a total of around 50 acres with three-quarters of it Pinot Noir. The next year, they decided to become partners and planted Garys’ Vineyard, a 50 acre parcel where they grow Pinot and a little Syrah. Since then, Franscioni has developed Sierra Mar, 38 acres of Pinot, Chardonnay, Syrah and a tiny amount of Viognier. The two teamed up again to establish Soberanes Vineyard, 35 acres of mostly Pinot Noir, with a little bit of Chardonnay and Syrah. That last vineyard was developed by Pisoni’s son Mark. The Garys might seem an unlikely pair. Pisoni is colorful character to say the least and has an outspoken manner. Franscioni comes across as more serious- minded. However, the collaboration between the two, who often address each other as “partner,” clearly works well. The two are good on their own, but better together. Pisoni being more gregarious acts as the frontman. He is the Ambassador. He’s a check on the rest to keep the quality high. Franscioni and Mark Pisoni run the farming on their own vineyards and work together on the joint ventures. The family involvement doesn’t stop there. Jeff Pisoni makes his family’s wines, which are under the Pisoni and Lucia brands. Franscioni’s son, Adam, joined the family business in time for the 2011 harvest. He handles sales for Roar and helps his father manage the vineyards. The grapes from all five vineyards are in huge demand, because the two families are such careful farmers, constantly tweaking and improving. Prominent customers include; Testarossa, Siduri, Kosta Browne, Copain and Bernardus. When a new vintner approaches them about buying grapes, the partners examine the winery’s track record and the Winemaker. If they like what they see, the winery is put on a waiting list. There’s not very much movement in their vineyards. When Franscioni planted Sierra Mar, he and Pisoni had 62 wineries waiting to buy fruit. Soberanes was developed with the idea of working with some new winemakers. There was some concern, even among the two families, that quality might suffer as the vineyard operations grew. However, there’s no indication that’s the case. In fact, with each new venture, they build on what they’ve learned in their older vineyards. Eventually, there will be even more vineyards. The Pisonis and Franscionis have purchased a 100 acre cactus farm in the Santa Lucia Highlands. There’s still a lease on the property. So, prickly pear cactus will continue to be grown for five more years. But at some point, the land will be planted with vines. Both families understand the importance of continuing to build for the future. The Garys looking back tell a story of being in the same spot some years ago and looking at a field of broccoli out back. He told Franscioni that the field would look a lot better with Pinot Noir vines. Now that parcel is part of Rosella’s Vineyard, and it’s planted with Pinot. Everybody thought he was crazy...most people usually think that when someone makes a bold decision. He’s a person who has always had vision and creativeness. He also has tremendous passion. Good things only happen when a person possesses all three of these qualities. Their wines are primarily available by mailing list. However, Nepenthe in Big Sur, CA acts as a quasi tasting room for some of their wines. — 8 years ago

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.0

Elegance with power, and a deft hand with Pisoni fruit which can sometimes be a bit much for me. This bottle had a little dip in the mid palate where a bottle 4 months ago was more seamless. I suppose a little bottle variation is ok at 11 years old. — 9 years ago

Michael Peterson

9.2

Known for their still Chardonnay and Pinot Noir I much prefer their sparkling. This is really good and not excessively priced like some of the other domestic Burgundian wineries that dip their toes into making a sparkling wine. — 10 years ago

Fred Dex

Master Sommelier

9.2

Love this wine! Like taking a dip in the sea! Sea salt, herbs & minerals! Rocking! — 10 years ago

Andrew Cebulka

9.4

Salty chips and spicy dip please meet your best friend — 11 years ago

David Kline

9.3

Smelled like a blueberry filled swimming pool complete with chlorine initially, but after an hour of splashing around, notes of mint, black currant, licorice and cedar emerged. Black currant continued through the palate, with a blueberry-grape bubblegum dip-n-stix flavor amidst a toasty oak and tobacco with cinnamon. Basically a hearty but smooth, round-tannin romp in the concrete pond! Put on your purple polka dot monokini, because this sultry little vixen is right out of a Russ Meyer's flick, and she can still beat you to death with her ample fruits! You know you want it! — 11 years ago