Kevin Dover

9.1

I love this Chardonnay — 4 years ago

Daniel Bloom

9.3

Leather, old shoes, toffee on the nose
Salt, burnt sugar and barrel.
Palate is the seashore, brine, loooong finish, very umami. Perfect with sardine and tomato toasts. — 5 years ago

barak heller hayun

8.9

My parents went to 🇵🇹 and all I got was a decent port. (And sardine paté actually).

Ruby red 👁️ (duh)
Petrol (alcohol?) Then dried fruits followed by hints of spices (pepper, cinnamon and cloves) 👃
Ripe cherry and dry red and black fruits with some nuttiness and spicy hints. background tartness all along the way.
Light and pleasently dry 🎯

Paired well with dark chocolate with added lemon and black pepper. It made the wine richer and much more 🍋lemony.
Nothing extra exciting, but does what it says on the tin.

Using this port instead of rosso vermouth in a negroni 🍸 worked very nicely. — 7 years ago

Joyce Lin

9.0

Med body Rioja with silky texture, only med tannin with good acidity. Mostly with red berries notes with mineral and forest floor on the nose. Had with small squid with green curry and sardine with veggies topped with dried raspberry and it’s powder. Perfect pairing. — 8 years ago

Shay A

9.2

Celebrating my buddy Luke's birthday at Town Hearth in Dallas. Talk about over the top style/decorations! More chandeliers than I could count and yes, that's a yellow submarine in the picture. Not pictured is the old Aston Martin by the kitchen and two Ducati bikes above the bar (which is on the menu as a "Primo Side" and can be ordered for a cool $75K 💸😱).

My buddy is slowly getting in to wine and has been loving Bordeaux's. They had a few on the list, but most were 2012/2013. Way too young. This being an '05 made our pick an easy decision. Don't know much about this winery, but it was a solid drinker. Needed about 30mins of air as it was pretty tight at first. Surprisingly very full of blue and dark fruits. Charcoal, blackberries, plums. Blueberries were faint, but welcomed. Quite smooth from start to finish on the palate. Didn't seem super complex, but I'd probably buy again if it was priced in the $50-70 range. — 8 years ago

with Luke

Rob Mayes

9.1

Lovely long briny sardine finish — 9 years ago

Brani

9.0

Goes down really easy, a little bit sweet. No headache. VAnilla spice, really mellow for a red — 4 years ago

Good Life Provisions

9.0

Samples! Plenty of body that held up with to my spiced chicken jalapeño rice concoction for dinner. Understated and elegant. — 5 years ago

barak heller hayun

9.0

Velvety strong dense red 👀.
Dry sweet fruit with hints of jam and the expected black pepper and some vanilla, tobacco , cinnamon and leather 👃
Chewy & fruity.
full body with high acidity and strong tartness 👄
Medium 🎯 with mostly alcohol burn left.
A balanced and very pleasant one.
Great vfm (65 nis as part of a Portuguese half case).
Paired great with sourdough bread with added coriander seeds and Portuguese sardine paté.
Got another bottle waiting... Which makes me happy. — 7 years ago

Nicholas Pasqua

9.0

I tried this at Sardine in Madison, WI and just loved it. My first Grenache I think! Smooth. — 7 years ago

Laura Ess

9.0

Great w fennel and sardine pasta! 🙃🐒🐟 — 8 years ago

with Steve

Scott Taddeo

9.0

Intense nose of saltana, raisins, molasses, sardine oil and soy. Insanely luscious with well intergrated spirit. Lacks some complexity and feels like it could've done with further ageing — 8 years ago

Tommy Fogarty

Owner Thomas Fogarty Winery

9.3

Incense, cinnamon, saline (sardine?), excellent. — 9 years ago

with Lily

Sarah Yoo

9.2

Delicious, fruit and smoky with taste of a certain barrel. Pairs well with sardine chili pasta. — 4 years ago

Chris Koupal

9.3

Nice bottle by the pool — 5 years ago

Saman Hosseini

Writer Maison Abattoir

9.0

Old vine palomino, aged in used manzanilla sherry casks. Robust and briny. Excellent with sardine tartines. — 6 years ago

Peter van den Besselaar

9.1

NV Fine rosé champagne, great starter, Partnered with Portuguese spiced Sardine paste — 7 years ago

Joyce Lin

8.9

Slightly plastic on the nose, lemon zest with unripe apricot on the nose, white stone minerality, med to med plus body, med plus acidity. Had with small squid with green curry and sardine with veggies topped with dried raspberry and it’s powder. Perfect pairing. — 8 years ago

Jennifer Yoldi

9.2

Excellent accompaniment to our Sardine Factory Dinner. Almost buttery, pineapple, and citrus, light acidity, strong mouthfeel. — 8 years ago

Jeff Chaney

9.5

To the dome with lobster salad and sardine toasts.
Lemony and racy, always stunning. — 9 years ago