Edward Nelson

9.2

The other steak night bottle at Nolan’s cabin in the Dells. — 5 years ago

Will Shuttleworth

9.1

Clone from Loire valley. Very tasty. Supply and demand has brought this from $45 to $85 — 7 years ago

Nik Weinberg-Lynn

9.1

Not much left on the nose - a little whiff of pomegranate. Super savory and saline notes on the palate. Interesting. — 7 years ago

William Hughes

9.3

The color is a mix of salmon and amber. The nose exudes crushed rock and a basket of fresh fruit. Rich, textured, and savory flavors. — 7 years ago

Justin Hart

9.4

Ah, the Rocks at Milton-Freewater produce such remarkable and distinctive fruit. Morgan Lee’s take on the Stoney Vine Syrah is outstanding. Earthy, gamey, succulent, dark and full stone fruit (plum) that just keeps going. This is good for another 5 years I think. — 9 years ago

with Cherish and Jen

Natasha Langton

8.9

Very enjoyable Christmas Day tipple - a veritable companion to a roast rib of beef. Silky and sublime. — 9 years ago

Mike Swann

9.2

Very nice Bordeaux with a spicy long finish. — 9 years ago

Andy Hall

9.2

My last '07 😢. The entire case drank nicely all the way until the end! — 11 years ago

William Hughes

9.3

PB- "Drink me!"
WH- "Oh, alright." — 11 years ago

with William

Patti Robison

Sommelier Balena

9.1

Juicy...like Notorious B.I.G. Rose, hibiscus, pastiles #DigIt — 11 years ago

with Ryan, Leslie and 2 others

Ray Hartnedy

9.0

Rosey and nutty nose, complex flavors with a long finish. Balanced. — 13 years ago

Jason Keefer

8.9

A nicely balanced and mellow Cali GSM with plums and tea. Very enjoyable! — 6 years ago

with Natasha

John Mckeown

8.9

Nice everyday Pinot. — 7 years ago

Natasha Langton

8.9

Really enjoyed this. Sugar plum with dusky notes. — 7 years ago

Jon Ruyle

9.1

Nice. Big fruit, but not as ripe as what I expected from a barossa Shiraz. Evolved with air. Finish only slightly herby. — 8 years ago

with Eugene

Somm David T

Independent Sommelier/Wine Educator

9.2

When it comes to my B-day, there is only one fit, an old Pichon Lalande with my Ribeye. As a lover of Bordeaux, these two are my favorite pairing. It’s a very slow walk to the finishline. A small bite of steak and a sip of 89 Pichon Lalande. Then, repeat until finished. I had some concerns about this bottle. A slightly slippery and crumbling cork. The first sip was not bad, but not what you want or are expecting. After some time in the decanter, it really started to shine. On the nose; ripe, ruby, floral cassis, blackberries, dark sweet & sour cherries, baked strawberries, blue fruit hues, dry cranberries, baked rhubarb, saddlewood, soft, used leather, bay leaf, touch of sage, hint of spearmint, eucalyptus, vanilla, cinnamon, crushed dry crushed rock powder, black turned earth, dry brown soil with clay, tobacco leaf and perfumed red florals with violets. The body is full, round and silky. Tannins are well resolved at around 80%. The texture, length, tension and length are in a sweet spot. The fruits are ripe, ruby & expressively floral. Blackberries, dark sweet & sour cherries, baked strawberries, blue fruit hues, dry cranberries, baked rhubarb, saddlewood, soft, used leather, bay leaf, touch of sage, hint of spearmint, eucalyptus, vanilla, cinnamon, crushed dry crushed rock powder, black turned earth, dry brown soil with clay, scorched earth, tobacco leaf and perfumed red florals with violets. The acidity is just a little off but still nice. The finish is divided nearly equally in fruit, earth, florals and herbaceous. It’s very enjoyable but falls just a little short in longer, lingering length. This bottle had good storage, not great. Even so, still has another three to five years ahead. A bottle with excellent storage has another five years beyond this one. Photos of; the backside of Pichon Lalande, angled terrace view of their vines right next to Latour, my steak & twice baked potato (so good) and CEO Nicolas Glumineau. — 9 years ago

Mitchell Mulder

9.3

Big hype about this beer, as is "Hop Slam" this one much easy to get, in fact, in CA you can get in many places all the time, price is reasonable too, just check the bottled or canned on dates since it travels far, solid IPA, really nothing new or different, just done very well in the style, if you like your IPA's balanced between malt and hops, like Dogfish then this is perfect fit you, not for me, I prefer the hops be the "Show" but I am not knocking the Beer for that, just I think it is a little over rated — 10 years ago

Monica Halloran

9.2

Always love this wine. This vintage seems more fruit forward than other vintages with a lot of apple flavor. — 11 years ago

Rochelle

9.6

Very smooth and robust!!! Full of flavor jammy wonderful tannins a long finish And best part is it's great right out of bottle no decanting needed! — 11 years ago

Andrew Keenan

9.0

2016 Vintage — 6 years ago

William Feinstein

9.3

Every time I drink a Two Shepherds wine I wish I had more in my cellar. A true “Rhône ranger” producing some of the best rhône-style wines in California. We all need to drink more Two Shepherds and support innovative winemakers who think about product quality before profit and ratings. Thanks to my dear friend Bruce for introducing me to Two Shepherds and supplying me! — 6 years ago

with Maryalice

Michael Plantz

9.2

Buttery, light oak, slightly sweet, great with light food - 2015 vintage — 7 years ago

Liz Gresham

9.0

Drank after decanting for few hours. Lot of alcohol taste but good with the pork roast we had. This one has lost some of it's fruit. Still solid. — 8 years ago

Robert Huey

9.3

2014 on Super Bowl Sunday 2-04-18 — 9 years ago

with Brian

Renee

9.6

Fleming’s with Stacie , Jake and my sweetheart — 9 years ago

Leslie Hoenninger

10

Very smooth, good body — 10 years ago

Parrie James

9.1

Goes well with a nice pasta or salad in the afternoon with a mild taste and slight bite afterwards. — 11 years ago

Kendra Passow

9.0

Smooth, big spicy flavor. Great smell — 11 years ago

Richard Hackathorn

9.1

Dry smooth, great with steak — 11 years ago

Richard Hanke

9.1

Has aged well — 12 years ago