Steven Beishuizen

9.1

The 2018 is once again a very herbal expression. On the nose, tomato plant is already making itself known along with pear and starfruit. Bright and alive but with a palate again showcasing that tomato plant and green fruit. Not overly acidic here. — 4 years ago

with Anita

Shengli Hu

9.1

A Soave Classico cru. The vineyards in Casette Foscarin are situated to the north of the Soave Classico area. In calcareous soil of volcanic origin. Multiple passes through the vineyard for picking, soft pressing with low temperature maceration, and aging in barriques and tonneau for 6 months. The signature cherry blossom jumps out of the glass, CHERRY, CHERRY, CHERRY, stony minerality, hefty salinity, mushroom, dried herbs, cherry pith, yellow apricot, and Meyer lemon. Medium+ finish. Elevated acidity. — 5 years ago

AJC

9.0

Gros Plant / Folle Blanche, Sur Lie. Pale straw color. Acidic and a little sour. Notes of grapefruit, lime and slate. — 5 years ago

Ashley Loafman

8.9

White blend from Tremonti, Campania. 40% Biancatenera, 40% Ginestra, 20% Pepella. Very old vineyard with mother plant 200-300+ years old. Strong Tramontana winds, pergola vine system. Aged 6 months in steel. Organic. 12% alcohol. — 6 years ago

"Odedi"

9.0

Dark ruby in color with a purplish rim.

Fruity nose of black cherries, plums, blueberries, oak, vanilla, licorice, cloves, herbs, spices, dark chocolates, coffee, peppercorn, earth, light vegetables, pencil lead and peppercorn.

Medium plus in body with medium plus acidity and long legs.

Dry on the palate with cherries, strawberries, red currants, licorice, tobacco, herbs, vegetables, spices, peppercorn, vinaigrette and spices.

Medium finish with fine grained tannins and tangy cranberries.

This is a great Amarone. Not fully balanced, yet enjoyable by itself or with food. Showing nice complexity and a great mouthfeel. Intense, smooth and rich

Needs a few years in the bottle to mature properly. Good right out of the bottle and better as it opens up (2 hours). Died after 4 hour in the decanter, and became too acidic (... but there was not much left anymore😉)

I paired it with light appetizers, cheeses and smoked Meats.

Grapes were dried for 3 months before pressing. Aged for 30 months in Slavonian oak barrels.

A blend of 65% Corvina, 20% Rondinella, 5% Molinara and 10% Croatina.


15% alcohol by volume.

90 points.

$55. — 7 years ago

Brian Boothe

9.4

Fresh to death - bottled on 01/26/2018. Aromatics are on point - fruits and mild seductive hops. Smooth for a TIPA - an east drinker. Mind the 12.3 ABV. Pairs superbly with karaage dipped in sriracha. — 7 years ago

Lily Davis

French Wine Specialist at Ottorink Weinbar

9.4

Roter Riesling is a pink-skinned mutation but genetically it is 100% Riesling. This wine inspires from one plant growing by a weinhütte in the middle of a large Riesling vineyard in Rheingau. The fruit was tasty and the winemakers took clippings. We are the first bar in Berlin to have this tiny production wine and it is nothing short of remarkable. Crackly flinty but deeper, with a silky, medium-bodied mouthfeel. Almost like Riesling meets marsanne... 💛🍑🍯 — 8 years ago

Rhonely Boy

9.1

2016 Sparkling Pinot Gris orange wine.

Ryan, yes, more please and thank you!
A fan of the orange Pinot Gris, geeked to of received an email regarding the release of a personal winemaker stash of sparkling orange Pinot Gris.

“To quickly explain, an “orange wine” is made from white grapes, but instead of pressing the white grapes and discarding the skins like normal white wine production, they are kept in contact (just like red wine production) with the juice for 21 days extracting the orange of color. For fun, I produced a small personal batch that was made like a traditional method champagne. Perhaps the only one of its kind.

I hope you enjoy!

Ryan”



Perfect amount of bubbles, lightly carbonated, any more and it would of been a bit rough.

— 4 years ago

Jonathan Epstein

9.4

Goes well with Italian plant based cuisine - who knew — 5 years ago

with Ellen

Jim Chen

8.9

Contra Costa? By a BK, PG&E plant, and a motel? Amazing effort. — 5 years ago

Ceccherini Cristiano

9.7

Too good to be true
Benchmark Viogner
It had the apricot, the violet
I'd say poetically it felt like an aperitif below a huge wisteria plant🤔🤫
Marvelous balance
Superlong finish
Nothing more to say, just taste it if u can — 6 years ago

Fredybeans

8.9

Rubis fonce légèrement bruni sur le disque
Nez poivre et petit fruit rouges compotes

Bouche fraîche délicate épices puis note plus terrienne tannins delicats
— 7 years ago

Peter Sultan

8.9

Bright red, both in color & taste, tempered by what tastes like some whole cluster pressing. Fun, bright, & a wee bit Of Burgundy — 7 years ago

with Owen

Thomas Brenner

9.1

Good word play with this take on the Amerone vinification process and Rhone grape variety in America. Amerhone's Syrah grapes were picked, then allowed to dehydrate for 5 days before destemming, pressing and aging this 1800 bottle production in oak for 22 months. All this lent a nutty, pleasantly raisinated and smooth quality Syrah, with violets, leather, black cherry, rice wine, dried fig and plum notes. — 8 years ago

S S

9.0

Simple and lovely. Perfect after dinner. With Peter Docker in Sydney. — 8 years ago

with Peter

Kristen McCabe

9.0

Tomato plant nose, cherry, well balanced. — 5 years ago

M. Christopher Roebuck

9.2

More and more I will be getting out of my comfort zone. This is a single vineyard Chenin Blanc from South Africa, Stellenbosch. Hand-picked whole bunches, kept on the skins for 12 hours after harvest before gentle pressing. 12 month fermentation and maturation in 225L French oak barrels. The skin contact produces a beautiful medium gold color that's as shiny as a wedding band on a honeymoon. Indeed, honeysuckle is among the aromas that also include pear, peach, apricot, marmalade, and a twist of lime. Everything gets confirmed on the palate, with a touch of brioche. Medium plus bodied, dry (with a hint of residual sugar on the tongue), medium acidity. A great wine.

92+ points — 5 years ago

Paul T HB

9.6

Winery notes, Sun Chase Vineyard is planted on the west-facing hillside where the cool Petaluma Gap collides with Sonoma Mountain, this site overlooks a broad sweep of the county from the San Pablo Bay to north Santa Rosa. Our Chardonnay block with an east-west row aspect sits on a sun-drenched, rocky incline at 1000' where fruit yields are naturally limited with small clusters and aromatic fruit. Technical Notes: 76 clone, Whole-cluster pressing, 100% native yeast primary fermentation, 100% wild malolactic fermentation, 11 months in low toast, air-dry 3-year-old French oak, 25% new."
My notes , Aubert style without Aubert price. — 5 years ago

Isaac Pirolo

9.5

90° at 7pm calls for more Marlborough Sauvignon Blanc.
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Cloudy Bay was founded in 1985 by David Hohnen of Margaret River’s Cape Mentelle along with its first winemaker, Kevin Judd, who would go on to spend 25 years there before creating his own label, Greywacke. Judd is widely considered as the pioneer responsible for elevating New Zealand wine to its current status. Judd also happens to be one of the best wine photographers in the world (I highly recommend his ‘The Landscape of New Zealand Wine’).
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According to Master of Wine Bob Campbell “the genesis for Greywacke Wild Sauvignon was Cloudy Bay Te Koko; a funky, barrel-fermented sauvignon blanc that bent all the rules when it was made in 1992 and initially sold only through the cellar door. Greywacke Wild Sauvignon is a blend from 10 different Marlborough vineyards which are machine-harvested at night. After pressing the juice is settled before being pumped into mostly old barrels and fermented using indigenous yeasts (about 15-20 different strains). The wine undergoes a partial malolactic fermentation and lees stirring.”
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Incredible aromatics... an almost vibrant herbaceousness... red bell pepper, grapefruit zest, tangerine, apricot, and cucumber, with a silky smooth mouthfeel unlike most Sauvignon Blancs. Extraordinary. — 7 years ago

Charles Rosenfeld

9.0

Just discovered 2014 as a wine to keep at home if you like Smooth, low tannin, soft Bordeaux. I drank it May 2017 and it could stand 5yr or more waiting. Need to air 40-50min. Wonderful with medium rare steak. Plant get more and wait to "ripen". — 8 years ago