Daniel March

9.0

Twelve years in the bottle, 4 hour decant, and still too soon. The purple ring on the glass would make you think she's fresh out of the barrel. There is a high dose of heat that can clean your sinuses, finally revealing black cherry, cola, oak, licorice, in a big tannic structure, cough syrup that leaves a sting. It's definitely a ride, layered and complex. But probably will open my next bottle in 5 more years. — 9 years ago

Joe Lucca

9.3

Wow. Twelve year old Sauvignon Blanc. Light amber / honey colored. Still kicking strong with lots of flavors coming through over time in the glass. I had to decant this through a sieve due to a dried out cork. The nose has Meyer lemon peel, barrel toast, and oak. The palate is very textured; zesty white grapefruit, kiwi, and lime up front followed by lemon oil, almond, brioche, beeswax, petrol, menthol, orange rind. There is an echo of richness, like a faded photograph. It's trying to hold its own against the lovely acidity, but seems to be losing the battle. While this will continue to provide great enjoyment over the coming 5 or so years, I feel it is beginning the downslope of its existence. What were you doing in the late summer of 2004? — 9 years ago

with Diana

Shil Kothari

8.9

The 2012 Double Lariat is a great find for $30. This wine is bold and elegant with nice oak, raspberry anise and chocolate note. This wine is barrel fermented and aged making it silky smooth that blended with 2012 napa fruit is a winner. Low acid, deep purple color and rounded tan with medium high viscosity. — 10 years ago

Jacob Smith

10

Gary Cunningham owner and founder of Three Horse started a movement in Idaho with these wines. Check them out especially this Chard! — 11 years ago

with Michelle

Larry Sheer

9.0

Superior full body. Good with meat or just by itself h — 11 years ago

Olga Tuttle

Partner/Winemaker Teutonic Wines

9.7

Scholium Project. 2012 Skin fermented Pinot Gris. Vineyard located in the Lodi Delta area. Whole cluster press 80%, 1 week on the skins, neutral barrel fermentation, wild yeast. — 12 years ago

Russ Bus

9.3

Gravelly rocky vyard with old scrub waist-high vines. Benito Dusi Ranch farmed by Benito since 1940s (older brother Dante owned vyard twice as big and half as old.... Turley/four vines/J.Dusi origins). Oldest vines in Paso. First winery to put "PasoRobles" on a wine label est 1969 (not officially AVA until ten years later in the 80s) so keep it as appellation for historical purposes even though it's a single vineyard. 3 miles south of 101. 25acres/92-years old planted in 1922. Head trained, 2.6t/a. Purple floral nose; Dark, brooding, black fruit, molasses, tar, and barrel spice on the palate. Robust well knit tannin. — 9 years ago

Matt Austin

Owner/Winemaker, Grosgrain Vineyards, Walla Walla, WA

9.3

I just got a shipment from Carlisle today and it included their 2013 Alicante, which encouraged me to pull this one out of the cellar. The 2004 is the only other varietal Alicante they have produced. Sourced from old vines at Montafi and Rossi Ranches which were subsequently ripped out. Only one barrel was made of this, so it is a rare treat. This reminds me a lot of Petite Sirah and it is aging like one. Very youthful, with great structure and big deep dark fruit flavors with early signs of secondary development. I wish I had more of these to hang on to. The 2013 is sourced from Pagani Ranch and I will let it rest for a while. — 10 years ago

Linda Smouther

9.4

With grilled lollypop lamb chops. — 10 years ago

Steven Foster

Wine buyer Belmont Wine Exchange

9.6

A Syrah that showed no signs of age. Just a tiny bit of tertiary flavors now, color was bright and bold, aromas young and fruity. Lot EH was only a barrel I believe. Very complex and loads of black pepper that wafted off into blue fruit and meatiness. — 10 years ago

Ramey Wine Cellars

10

"Medium-light golden yellow color; attractive, spicy, baked apple aroma with a hint of cinnamon; medium-full body; slightly fleshy, crisp apple and pear flavors with good depth and intensity; lingering aftertaste. Very highly recommended."
- Nick Ponomareff, California Grapevine, March 2014

Our appellation Chardonnays are given less new oak - twenty to twenty-five percent - and spend less time in barrel - twelve months - than the single-vineyard wines, but otherwise are made identically to them. This includes whole-cluster pressing for delicacy, native-yeast fermentation, aging sur lies with bâtonnage, and full native malolactic fermentation. — 11 years ago

Lois Bloom

9.6

Good flavorful white wine and was close by. Now now as of 2015 they were bought out. Hope it will become a winery again. PAAINT & VC Dorothy's class painted here. Nice memories and beautiful area. Painted my wine barrel and M. poppies here. — 11 years ago

William Allen - Two Shepherds

Owner/Winemaker Two Shepherds

10

CA first labelled 100% Grenache Gris from 80 year old vines. Carbonic, skin & neutral barrel. Off the charts savory, wonderful. 12.6 — 12 years ago

with Sam

Russ Bus

8.9

Sweet & Jammy Baked Blackberry pie / Black pepper, vanilla and barrel spice. Z83/AliBou16/PS1. Abv14.8/ AO100- N10/1-2yr48/4yr48 // Gravel Clay / 1896-1922 vine age / 1.75t/a — 9 years ago

Randy Fuller

9.2

Gainey Limited Selection Chardonnay 2013. This wine uses fruit from Rancho Esperanza and Evan’s Ranch Vineyard, the Santa Ynez winery’s Sta. Rita Hills property. It is nearly fully barrel fermented - only 2% in steel - and aged in French oak for nine months, 25% of which is new oak. Alcohol hits 14.1% abv, and full malolactic and sur lie fermentation offer this wine a full and creamy feel in the mouth. It’s a big, fat chardonnay with lots of oak. coconut and tropical flavors. — 9 years ago

Craig Haarmeyer

9.4

Soapy and cilantro laced. Rounded out by barrel elevage but now oak influenced. — 10 years ago

Mark Lindzy

9.3

Our first vintage of Zinfandel dry rosé! Barrel fermented from old vine Todd Bros saignee. 92 cases bottled late January, releasing in March. This is gonna be fun! * From last weekend. — 10 years ago

Ramey Wine Cellars

10

"In 2011 the Sonoma Coast bottling is vibrant, nuanced and impeccably balanced." (Antonio Galloni, Vinous, February 2014)
Our appellation Chardonnays are given less new oak - twenty to twenty-five percent - and spend less time in barrel - twelve months - than the single-vineyard wines, but otherwise are made identically to them. This includes whole-cluster pressing for delicacy, native-yeast fermentation, aging sur lies with bâtonnage, and full native malolactic fermentation. — 11 years ago

Justin S

9.7

Delishious, sweet, smooth after taste, not much of a barrel smell, leans more toward fruit. Liked — 11 years ago

Jim Wallick

10

After drinking out of barrel at Abeau this wine after an hour of waiting couldn't be better — 12 years ago

with Lisa