Matt Mason

9.5

Rich! Caramel malt candy. — 8 years ago

Patrick Fishman

10

Great value. Very tasty & smoooooooth — 9 years ago

with Dana

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

Martin Frowde

9.0

Pale straw colour with hints of green apple. A bouquet of tropical fruits with some herbaceousness and again that green apple edge. Juicy lemon, melon and grapefruit flavours with a light mineral edge and perhaps some dry herbs on the finish. Not overly acidic and although initially quite concentrated it opened up quite quickly. Worth noting that the vineyard's tasting notes advise drinking it within the first 2 years of release. Overall a good value, if atypical, Marlborough (which we found in Costco) though alas not at all to my wife's taste! — 10 years ago

with Georgina

Nancy Strother

10

Always pleasing! — 11 years ago

Matt D

9.5

A great, refreshing wine — 11 years ago

Alan Fisher

9.9

Dry Riesling. 3 brothers. — 12 years ago

J Levenson

9.1

A steal at $16. Perfect with Sushi. Ian Cauble recommended decanting for 60 minutes and serve between 45-55 degrees. Spot on! "This wine's sea air, old vines, and inimitable soil deliver a sensory experience on par with Chablis." — 8 years ago

Greg Clark

9.4

Recommend lightly chilled. Served around 50 degrees or so. Light and playful on the tongue with what feels like an light effervescence. Tart and candy like when warmer. But slightly chilled the wine is elegant with tart cherry notes. Perfect as an aperitif red — 9 years ago

PG

9.4

Notes of blueberries, cherries, and dark chocolate. Tannins opening up in the decanter. Best served around 19 degrees Centigrade. — 10 years ago

Jeremy Pollard

9.0

Texture. That's what makes this wine so damn enjoyable. It's loaded with dark chewy fruit and a hint of dusty chocolate. Round and smooth and voluptuous. The nose isn't amazing and it's not an intellectual wine, but bloody hell it's nice and keeps calling for another sip. It even carries the high alcohol pretty well (but maybe avoid it on a hot day). And it's $12! Crazy. Except that it's hard to get hold of. — 10 years ago

Richa Thakur

9.5

Soft, silky, it had a little smokiness to it. Although I felt it was more fruity. — 11 years ago

Patrick Carney

9.6

Ocean prime — 11 years ago

Kristin Mountford

10

Family owned vineyard in Oregon, delicious Pinot — 12 years ago

Keith Whitener WSET Diploma, CSW

9.4

Flowers and fruit. Oh when will I allow a lovely wine to age? Jamais! This remark will upset Oregon Pinot lovers but it tastes very Santa Maria-esque Pinot -y. — 9 years ago

Anthony Lombardi

10

I'm generally drawn to things that are varying degrees of aspirational and innovative. This transcends both and is a true picture of authenticity. Power & finesse in perfect balance. Youthful tannins add textural detail, fruity, smoky & savory. Loved every drop. — 9 years ago

Tom Wood

9.1

Fruit forward nose of green apple, lemon zest, grapefruit and some slight yeasty tones and oak influence. Citrus palate, good to go — 10 years ago

Josh Graham

9.3

Great tropicals and no passionfruit. — 11 years ago

Ivy Hover

Marketing Director & Tech Guru for Left Coast Cellars

8.9

citrus and mineral, nice soft texture too. — 11 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