Jess

9.1

Pale lemon color.
Aromas of lemon, green apple, grass, wet stone.
Dry. Flavors of lemon, pear, kiwi, grass, stony minerality.

Intensity: 4/5
Complexity: 2/5
Balance: 4/5
Finish: 4/5 — 10 months ago

Dave Chambers

9.3

First wine of the night for the virtual wine tasting with Tribe Fitness. — 5 years ago

with Heather

Romain Stamm

9.0

The nose was full of petrol and I thought of 100% riesling. I strongly like this wine though it confused me once grape was revealed. Lemon curd ? Then the palate is quite high acid and a bit tart. Extreme length with Aubépine notes and cut grass. I genuinely liked this wine — 6 years ago

with Cecile, Adrien and 2 others

Kris Ferguson

9.0

Light and fruity. Almost an effervescent quality. Lime zest and tartness come through on the finish. — 7 years ago

Tobin Trevarthen

9.0

Had a 2nd time within a week. Consistent with my first tasting. Very nice Cab with the usual suspect appeal. Would make someone a nice pairing. — 7 years ago

Bella Metcalf

9.0

Enjoyed at Cecconi’s in Dumbo. — 8 years ago

Lisa Hart

10

Everything you asked for and more. — 9 years ago

Raul Puga

9.5

OMFG. So good — a year ago

Janna Lister

9.0

Publix $26 — 2 years ago

Matt Schicker

10

2010 vintage with plum, black currants, green olive, eucalyptus mint black cherry. Delicious!! — 5 years ago

Michael Hildebrand

9.6

Seriously delicious. The most memorable cab franc I have had. — 6 years ago

Ted Biser

9.0

Very smooth right away, gets better after open. More spice than fruit. Would love to get an old vine bottle from these vines in 20 years. — 7 years ago

Eric

9.4

One of my favorite Cab Francs. Bright red fruit, brown spices, medium + tannins. No green. Ready to go at pop and pour. — 8 years ago

Jimmy Miramontes

9.0

A nice, recent find. I'm usually not too much of a fan of Bordeaux blends from SB County but the 2013 vintage of this is nice. I don't think it has the holding power (read acidity or tannins) to last much longer before reaching its peak but what's there now is still pretty bold & fruit-forward. Had it with some slow-cooked pot roast & it paired quite nicely. — 9 years ago

with Gabriella

Jess

9.0

Pale lemon color.
Aromas of honeydew, honeysuckle, mineral.
Off-dry. Flavors of baked apple, bruised apple, lime, mineral.

Intensity: 5/5
Complexity: 2/5
Balance: 4/5
Finish: 4/5 — 2 years ago

David Stein

9.4

My wife said, this is better than Puligny Montrachet Les Referts we recently had. Really drinking well! — 4 years ago

with Bruce

Richard List

8.9

Fruit driven pinot noir. — 6 years ago

Ryan M

9.0

Really lovely and super light. Berries and pepper. Accessible and balanced. Great value. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Completing my tasting of all my Walter Hansel Pinot single vineyard selections with their “The Three Rows.”

The nose is engaging. Sweet vanilla, caramel, ripe & slightly sour; blackberries, dark cherries, black plum, black raspberries, blueberries and baked strawberries. Dark soil, limestone, dry clay, dark berry cola, touch herbaceous, black licorice, sweet tarry notes, stems, notes of pyrazines and fresh dark floral bouquet.

The body is just medium. I would say this wine hit its peak two years ago. It’s good, ripe and still shows freshness after being open for an hour. Ripe & slightly sour; blackberries, dark cherries, black plum, black raspberries, cranberries, pomegranate extract, blue floral fruits and baked strawberries. Vanilla, salted caramel, clove, touch of nutmeg, dark soil, limestone, dry clay, dry crushed rocks, dark berry cola, touch herbaceous, dark spice with palate heat sets in the longer it opens up, black licorice, sweet tarry notes, stems, notes of pyrazines and fresh dark floral bouquet with violets.

Photos of; Walter Hansel Vineyard, Owner/Winemaker Stephen Hansel, Pinot grapes going through veraison and the Walter Hansel Winery. — 7 years ago

Kevin M

9.0

The 2006 Rusty Shed Chardonnay is a blend of four blocks of Chardonnay on the Flat Rock Property. Grapes are hand picked and hand sorted before whole bunch pressing takes place. It was then cold settled in stainless steel, 100% barrel fermented and left on the lees for 10 months. Wild and commercial yeasts were used for primary fermentation, followed by malolactic fermentation to soften the natural acidity. The result?
Beautiful example of a mid to full bodied Chardonnay with butter, vanilla, apples and light spice on the palate. A lot of flavour and elegance at this price point. Sampled this 2006 in 2017 but this should sit well and perhaps develop more for a few more years. Best part? It's from Niagara! Loved it!
#chardonnay #flatrockcellars #twentymilebench #therustyshed #niagarawine #ontariowine #coolclimatechardonnay #vqa #2006niagaraharvest #niagaraescarpment #niagarachardonnay
— 8 years ago