Kendall Lloyd

9.0

A new favorite of ours. Cranberry and baking spice. Tastes like Thanksgiving. — 8 years ago

Ryan Frank

9.0

2015 vintage — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

I meet with a lot of wineries that talk about being bio-dynamic. However, none of them are more passionate about this practice than Rippon. They love talking about it with great passion and truly walk the talk. In the photos are a huge pile of cow dung, stems, dropped fruits etc.. It all goes back into the vineyard to nourish the vines. The fruit to make "The Mature" comes from the Emma's and Tinker's vineyard. On the nose, light red fruits, beautiful fresh red florals and light spice. The palate is medium bodied with lean fruits of; dark cherries, plum, strawberries, raspberries, black berries, warm spices, bright red roses, gritty minerals, fine chalkiness, beautiful acidity and a well polished finish. Additional photo of their Cellar Door grounds. — 9 years ago

Mason Balistreri

Sommelier, International Wine Guild; Balistreri Vineyard; Sales, Joy Wine and Spirits

9.5

Hands down the best Gamay I have ever tasted from outside Beaujolais. Reasonably priced, great packaging and is a 10/10 on the chug-ablility scale. It expresses the spicy side of Gamay which confirms Parr's theory on the decomposing granite and volcanic clay-loam soil that this and Brouilly both grow in. Good edge and extortion here, so don't worry about the carbonic maceration.  — 10 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

9.4

Steak & claret Friday is back. This bottle was more evidence for my theory that wine always shows best once it sells out. Dark fruit, savory tertiary character and plenty of sweet life in this "for steak only" northern Medoc. Hats off to the butchers at Draeger's... I don't know what that "cowboy" steak was, but it sure was good! — 10 years ago

Jeff Smith/Vintner

9.4

Rumor has it that the cuttings of SH came from Inglenook, which ultimately came from DRC. Interesting theory. SH has always been an odd duck in Napa. Spring Mt Pinot, that is muscle and elegance in one package. So I'm going with it... Beautiful wine. Elegant and powerful at the same time. Loads of red currant, Asian 5 spice and rose oil. Pure aromas and fruit. Perfumed, exotic and texturally sleek. Minor alc on the finish, but I've tasted many hotter Burgs. What most new world Pinots wish to be! — 11 years ago

Christina Gibbs

9.2

In theory, the oldest vines in muscadet. Yeasty and musky, bright and full of minerals at the same time. I like it. — 11 years ago

Natalee Ridenhour

9.0

Light crisp, would definitely buy again. Suzanne loves it! — 11 years ago

Flyingfish55

9.6

I understand more and more why you react the way you do bcs lately I just wAnt to 💣on people not acting how I want them to act.....
But it's not my choice how they live their life's, and I have to practice non judgment and unconditional love -buddhist level mastery 10, the day spent at this winery was one of the best days of my life — 12 years ago

with Jamison

Fabrizio Gallanti

9.6

Interesting! 13 grapes, which are grown and harvested together. It is an old practice in Alsace called coplantation. Lemon, lavender, salted butter. Delicious. — 12 years ago

Dirk Pettigrew (Pirate)

Sales Pirate Cru Wines

9.7

My favourite wine of all time. Thinking of you Sam. — 14 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

The is from Morlet Families inaugural vintage of 2006. I must say it’s beautiful with a fair amount more of life ahead. The nose reveals dark cassis and a good presence of cinnamon stick. Blackberries, liqueured dark cherries, plum, poached strawberries, pomegranate extract, black raspberries float through, blueberries, vanilla, light clove & cinnamon, dark fresh florals and violets. The nose is intoxicating! The body is round, ripe and rich. The tannins nicely resolved. The structure, balance, tension and length are in an excellent spot. Mmmmm! Blackberries, liqueured dark cherries, plum, poached strawberries, dry cranberries, pomegranate extract, black raspberries float through, blueberries, vanilla, a touch of bramble, light clove & cinnamon stick, dark rich soils, dry crushed rocks, a little leather, dark fresh florals & violets. The acidity is a waterfall on the palate. The finish is; spectacular elegance, richness, balance and lasts two minutes. One of the best CA Pinot’s we’ve had in a very long time. It deserves an amen & a hallelujah! I paid $65 for this amazing wine 9 years after it’s release (the 2015 released at $115); which brings me back around to a repetitive point of mine. Look for great wines on the secondary market and pay less than producers current release pricing. That is to say, it will aid in keeping you from drinking your new releases too young that are not nearly ready to enjoy! If you are not doing this, you are doing a disservice to your palate and your wine budget. Photos of; their old historical brick building they’ve converted into their winery, interior tasting area, Luc Morlet and their Estate vines. Producer notes and history...Winemaker Luc Morlet is a fifth-generation of a French winemaking family. Growing up in Avenay-Val d’Or, he spent all his spare time working on his family’s estate. His university studies of viticulture and winemaking were put into practice during years of work in vineyards and wineries in Burgundy, Bordeaux, and the south of France. Luc left France in 1996 to join his wife Jodie in her native California. Starting in 2006, Luc Morlet began handcrafting Morlet vineyard designated wines and cuvées of Cabernet Sauvignon and Cabernet Franc in the Napa Valley. As well as; Chardonnay, Pinot Noir, Syrah, a white Bordeaux-style blend and a Late Harvest Sémillon from Sonoma County. Luc is also the brother of Nicolas Morlet the Winemaker of Peter Michael fame. Luc is another producer I respect for his meticulous farming and low intervention winemaking techniques. While his roots are based out of France, he has adapted his skills well to the Napa Valley soils and climate. Morlet styles his wines in a harmonious and refined fashion. Their logo is based upon 19th century French artist Mathurin Moreau’s sculpture entitled, ‘L’Harmonie.’ In August 2010, Luc and and his wife Jodie purchased an estate, just north of the town of St. Helena. Since then, they have converted the historic stone building, built in 1880, into their family winery. The building was originally the Castner Winery that closed during Prohibition. Morlet is located St. Helena Appellation. The estate is planted with Cabernet Sauvignon and is the exclusive fruit source for their ‘Morlet Estate’ label. The Morlet’s ‘Mon Chevalier’ vineyard is located on the hillsides of Knights Valley, overlooking the western slopes of Mount St. Helena. The vineyard benefits from their proximity to the mountain. Warm and windy climate is ideal for the long ripening of the red Bordeaux varietals Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot. They recently planted the 20 acre ‘Cœur de Vallée’ vineyard. These Cabernet Sauvignon and Cabernet Franc vines are located on the Oakville Bench, If one such exists. I read a quote from a grower who has been growing in Oakville for many years. He said, “the only bench in Oakville is the one in front of the Oakville Grocery Store.” While it may or may not be true, it’s certainly a funny quote. In addition to these family acres, they buy from farmers under long-term contracts in Fort Ross-Seaview, Russian River Valley, Bennett Valley, Dry Creek and Napa Valley. All of the Morlet’s wines are handcrafted using classical Burgundy and Bordeaux winemaking techniques and are matured in 100% French oak barrels. — 9 years ago

Milissa Mosley

9.0

Milissa had this 10 years ago

Paul Preibisch

10

Love this wine. I tried it at their winery, and ordered it today at a restaurant.
— 10 years ago

Mason Balistreri

Sommelier, International Wine Guild; Balistreri Vineyard; Sales, Joy Wine and Spirits

9.6

There’s a lot of wine being made in California and abroad that is, in theory, similar to this wine… Extremely old vines of obscure varietals, natural production and so on. However, in this case, winemakers Pax Mahle and Loren Grossman have delivered something that shines brighter than the rest - including their other labels. 

Titular “Pax” wines have a similar sense of spice, animal and force, but often lack the subtly found here. His other label “Wind Gap” capitalizing on the trend of hardly ripened fruit to give the wine telling minerality and that mouth-puckering tart freshness at the expense of body.  All of which is also evident in this wine, but much more balanced and slowly revealed. 

This wine is sexy and nimble, but has depth and a sense of place. Reminiscent of  Northern Rhone but less narrowly focused. It’s all you can ask for from California. They only made about 100 cases, and it retails for under 40 dollars. We have 9 bottles left at Joy Wine & Spirits, come in and get it. — 11 years ago

Raymond C Wiley

9.2

This is a perfect example of what is possible when the Japanese passion for making whiskey is combined with patience, time, and the practice of "kaizen" (slow and gradual improvement).

Not only is this a special blend of whiskey from Japan, but it was a special gift from a friend!

Thanks for the introduction Dan! 8>} — 11 years ago

Erik McLaughlin

Vice President Seven Hills Winery

9.0

String theory. — 11 years ago

Rachel Macalisang

Lead Sommelier - The Bazaar by José Andrés

8.9

Wine for this morning's theory group. We were all in good spirits despite the earthquake that rocked the bay today. — 12 years ago

Ridaa Murad

9.4

One of my all time favorite Blanc de Blancs! I love bubbly with anything and here's proving that theory with lasagna!!!! — 12 years ago

John Thomas

9.0

Light but delicious — 9 years ago

Weijie Shi (Jay)

9.4

Yesterday’s CMS Certified exam blind tasting lineup. Have a lot to learn and practice! Btw this Zind Humbrecht Pinot Gris was outstanding with its price point (19.99). Impressive performance. — 9 years ago

Sean Agnew

9.0

Great pet nat to practice your drunk driving — 9 years ago

Jonathan Wall

9.1

Beautiful. The lighter side of a 100% Syrah. Taste of liquid dark red roses. Finish is a bit short and clamps down... but may resolve in a a few years. Just a taste, but I bought a bottle to test that theory. Good value. — 9 years ago

Grant Baldwin

8.9

Yummy. Drinkable for a cab. Beth likes it too. — 10 years ago

Julia Weinberg

9.6

In theory - it's completely silly having your heart flutter over a bottle of wine. But when you come across those special ones it's unavoidable and makes so much sense. That nose, so beautiful. That texture, I swoon. #lapaulee2016 — 10 years ago

Erin Pooley

Owner/Winemaker Good Luck Wines

9.2

My theory that everyone named Giuseppe is bound for greatness remains intact — 11 years ago

Mason Balistreri

Sommelier, International Wine Guild; Balistreri Vineyard; Sales, Joy Wine and Spirits

9.5

A gigondas made in the traditional style which is becoming increasingly rare. The estate has been passed down through the women of the Bonfils family since 1900, and they practice non-intervention - meaning minimal sulpher and also no destemming, no filtering, and no fining. The wine itself is incredibly unique and shows more complexity than the more well know producers. I was getting tons of sour, wild cherries and earthy, spice notes with body and power - and an edge that can't really be described. You should try one because it's different and it's also delicious. — 11 years ago

Matt O'Leary

9.0

Very good wine. My tastebuds may be a little off tonight but I think it's a bit sweet for a cab not in a bad way. I like it — 11 years ago

Martin Mills

8.9

Pronounced orange peel on the nose. More cranberry than lush fruit, a little young and austere but huge potential given their previous vintages and the raw materials at hand. Very good now, could be great if I can practice patience and set aside a few bottles. Not sure it's quite as good as the 2009 and 2010 though. — 12 years ago

Erin Pooley

Owner/Winemaker Good Luck Wines

10

Dandy in the Clos. All love. Love love love. — 13 years ago