Dean Rogers

8.9

I like this one sweet but not too sweet! — 7 years ago

Megan Werling

9.1

either I actually found a Pinot Grigio I like or I’m drunk :D — 8 years ago

Royal Austin

9.0

Fruit driven with good body. Served it slightly chilled on a 38 degree day and it was delicious! — 9 years ago

Dr.Meandor

9.1

Tasted 06/10/2016

"Follow the white hare" Trinity said. So did I...

Cretan indigenous Vidiano fermented and aged 5 months in barrels (40/60 acacia/oak)

Dense color of brass, golden glitters.
Powerful nasal attack of autumnal forest (note ageing in acacia & oak), melissa and ripe melon turns to opulence of caramel, banana, mango and passion fruit.
Full-bodied, oily and finely rounded palate with vivid yet perfectly integrated acidity and noticeable minerality. Mint candy, sun-dried apricot drink, melon, orange peels, white currant flavors (white plum dominates if wine is over chilled).
Finishes at slow pace, correspondent to palate.
Absolutely self-confident, we enjoyed it relaxing at last evening at Crete. — 9 years ago

Bill Grisdale

9.5

Recommended by the sommelier at Tom Kitchins in Edinburgh - brilliant wine with hare. — 10 years ago

Andrew Whittle

Co-Owner/Director Summit Estate Wines

9.3

2009 vintage - second time I have had this wine - one of my favourite makers - a lovely soft but muscular wine - beautiful with confit hare! — 10 years ago

Ben Leger

9.1

Silky texture with a wild, roasted hare-like flavor. — 11 years ago

Stephaughn Alston

9.0

Taste like grape juice — 11 years ago

Russ Marshalek

9.3

So this is way cheap near me, but it's just a solid classic Cali chard n I love its reliability — 12 years ago

Amy Huson

9.2

Intense aroma, almost stings my nose! Aromas and flavors of charcoal, prune, lead, carbon paper, smoke, vanilla, and leather. Acid is med + still for this vintage, which is 10 years old right now. Tannins are suave yet the texture still has a nice hold. Pairing well with sheep’s milk cheese and wild hare paté! — 7 years ago

Michael Thom

9.5

Frankly? Great! One of the best red blends I've had. Very grape-forward and I dig it. — 8 years ago

Kirk Wallace

9.3

Still primary but now approachable. Dark, zippy, spicy, muscular with a touch of smoke. Really beautiful with wild hare. — 9 years ago

Glenn Maguire

10

Quite smokey — 9 years ago

mattswineworld

9.1

Young, fragrant, almost Beaujolais like, but with structure to stand up to and complement both duck and hare. — 10 years ago

Dan Bryant

9.3

Lacey Magruder-2013 lemberger — 10 years ago

Slo Mo

9.1

Not big enough for me! — 10 years ago

Me Meme

9.0

Fruity and slightly acid. Easy to drink! — 11 years ago

Lael Wakefield

9.6

Dinner with Nick at Jugged Hare — 11 years ago

Quinzy Johnson

9.5

Great, bold and "oaky" taste. — 13 years ago

with Kirsten

Mike R

9.7

This is up there in my top 5 this year - this is shooting at me 0 to 60 in a Porsche GTO or 3 seconds but finishing like the tortoise against the hare - a winner and in slow motion - but nice and smooth and long - wait now I am confused - am I drinking wine or getting ready for sex / oh wait - never mind - different story - but this is badass is a glass as my friend @Martin G Rivard would say

All smiles tonight — 7 years ago

Brenda Lambert

9.5

Nice wine even though the grapes are from CA. — 8 years ago

with Shari

Jeroen Koenen

9.1

This wine has finally settled down a bit and is in a very comfortable zone right now, showing secondaries and tertiairies like cigars, cedar, soft black fruit and gamey notes on the nose. On the palate there is also a lot of pepper, pencil shavings and an interesting touch of jugged hare. Such a lovely drink. — 9 years ago

Jim Stehli

9.0

Dancing Hare and ribeye work very well... — 9 years ago

Aaron Rankin

9.2

Bottle says pair with roasted meats, game, truffle dishes, hare and fillets. I choose lasagna. — 10 years ago

Royce Stewart

9.2

Well balanced and very smooth. — 10 years ago

Anastasia Smith

10

A perfect choice for the wild hare pappardelle and veal ragu rigatoni — 11 years ago

with Matthew

Graham Long

9.1

Decant for 45 minutes to take the edge off. — 12 years ago