Paul Maranzan

8.9

Bought for cooking but greatly surprised me. High acidity, crisp, and great flavours of pear and apple. Will pick up a few more bottles to have on hand. — 5 years ago

Matthew Cohen

9.4

The first German Riesling we ever sold. Always has a spot in my heart.

1er cru from young gg grapes. The more muscular of the two most known vineyards. I’m not going to try and spell it here.

Had pork in cider for dinner. Was in no mood for subtlety.

Nose is a big-un. Dense as heck. Stone fruit. Herbaciois but not vegetal.

Palate has great minerals but they take a back seat to the concentrated stone fruits. Still has that mineral grip. Bracing acidity keeps it fresh. So damned well made. Mountain stream freshness.

Needs 30 minutes to strut its stuff. And strut it does. Ass whips grosses Gewachs from all but the tippy top producers.

Bought from fass selections. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Our first bottling from this small production family winery in Calistoga.

My first impressions of this wine, it’s a classic older Calistoga Cabernet. It’s nicely resolved but, not at the end of its life as some have predicted. It is a shade past its prime but, drinking nicely with the exception it’s a touch hot, even after all this time in bottle and when temp’s were not pushing alcohol levels like they can now. However, heat aside, I enjoy wines just the other side of their prime and beyond. Brings out additional complexity-characteristics and are infinitely more interesting.

The nose reveals, stewed & baked fruits of; blackberries, black plum, black cherry extract, black raspberries with some deep blue fruits. Loads of baking spices; clove, nutmeg, cinnamon and vanilla. Dark spice, dark chocolate, sweet tarriness, mocha, caramel, walnut shells, anise to black licorice, steeped, dark fruit teas, mint/eucalyptus, dry crushed rocks, leather, tobacco, graphite, used charcoal, dark liqueur and cola, dry herbs with dark, red, blue, purple, fresh & withering flowers accented with lavender.

The body is rich, lush, ruby, statin, velvety and thick. The tannins are rounded & softened but, still speaking loudly. The structure, tension, length and balance are in a very good place. This wine has legs to stand for another 5-10 years depending on how you enjoy them. Stewed, candied & baked fruits of; blackberries, black plum, black cherry extract, black raspberries deep blue fruits, purple fruit blend, haunting raspberries with poached strawberries as it sets. Loads of baking spices; clove, nutmeg, cinnamon and vanilla. Dark spice with good palate heat, dark chocolate, sweet tarriness, mocha, caramel, walnut shells, anise to black licorice, steeped, dark fruit teas, mint/eucalyptus, dry crushed rocks, dry top soil, slightly, moist clay, pronounced, fine volcanic minerals, leather, tobacco, graphite, used charcoal, dark liqueur and cola, dry herbs with dark, red, blue, purple, fresh & withering flowers accented with lavender. The acidity is round & exquisite. The long finish is; well balanced fruit & earth, very complexity, rich, delicious and persists endlessly.

Photos of; Stephanie Jones Bailey, Rick and Elaine Jones, Estate view, their Cabernet fruit close to harvest and vineyard staff managing fruit clusters & leafing.

Producer notes...they were founded in 1996. Jones Family Vineyards specializes in estate grown Cabernet Sauvignon and Sauvignon Blanc. Thomas Rivers Brown makes their wines, two Cabernet wines...Jones Family Vineyards Estate Cabernet Sauvignon and The Sisters. TRB also makes an extremely limited production of aged Sauvignon Blanc that is cellared for over 3 years in barrel and bottle.

Jones Family has ten acres of south facing vineyards that lie 600 to 800 feet off the valley floor, resting above the fog line, an ideal altitude for growing Cabernet in the Napa Valley area.

@Paul T- Huntington Beach FYI. — 6 years ago

Eric Morton

9.0

A nice sweet mead, great when chilled. However, this time of year I put the whole bottle into a pot, added the two packet of spice that came with the bottle, and slowly heated it up. Gave a similar feel and taste to spiced able cider. — 7 years ago

Edmond Bordelon

9.6

Thomas Rivers Brown making some great Howell Mountain wines! While he currently makes 40+ wines throughout Napa Sonoma, Outpost was his first winemaking client. This one is one of my favorites. I’ve been on a Zinfandel trip for two years now, and can honestly say that this is in the top 3 against any of the hundreds I have tried. — 8 years ago

with Ryan and Katherine

David Quammen

10

Rockapulco 8/22/17 - Jamie, Kate, Kenz, this is a super baller Syrah! — 8 years ago

Jo Anne B

9.5

Like cozying up to a good man for an intimate evening. 💋 — 8 years ago

with Buffy

Scott C

Founder / Co-director SR Wine imports

9.0

Stunning greek wine . A lost greek variety Kontoura . Aromas of melon , hint of pineapple . Good acidity , quite full , mineral and very long finish . Old vines / high altitude . Beautiful — 5 years ago

Danielle Mathey

9.2

Gift for dad — 5 years ago

Shay A

9.4

Finally getting around to posting wines from my annual Napa trip from two weeks ago. Always goes by quick! Lots of fun new stops this year.

Really enjoyed my visiting with Will at Mending Wall where he poured Rivers-Marie as well as his personal label William & Mary.

A baby, but lots of great things ahead. The fruit is very pure and concentrated without being overly rich. Hardly any trace of oak. Bright lemon zest, crushed limestone, honeysuckle with fresh and zippy acidity. Lots to like here. Thanks for a wonderful hosting @William J. Segui . — 5 years ago

Mark Flesher

9.1

This wine has really changed quite a bit in the last two and a half months. This used to be quite a bit more tropical and acidic, but today's bottle opened showed more of an amber hue and nose of buttered popcorn and caramel. The palate seems to have more of an overripe red apple, and resembles more of an apple cider then wine. Finishes with a dried nut note. Not too sure what to think about this. All I know is that this one is nothing like the bottle I had in February. Good, but nowhere near great. If this was my first score for this wine, I would probably give it an 88.if you have any of these, I would either hold on to them for another six months in case this one is in a really funky spot, or drink them all now. — 6 years ago

with Shay

Shay A

9.5

@Mark Flesher and I decided to do a 2014 Napa Cab battle from two of Napa’s top winemakers...TRB and Mike Smith.

At pop and pour, the aromatics here were absolutely wonderful. There was a sweet/ripe dark fruit core to this wine. Very youthful with some cedar and cocoa. Stylistically I view TRB as a red and black fruit Cab winemaker and I found the nose to be on the darker side. BUT. The raspberry, vanilla pipe tobacco, dark chocolate and dates on the palate showed TRB in every way. There was an elegance with power here. In a few years, this will undoubtedly be stellar. Great bottle @Mark Flesher — 7 years ago

with Mark

Rob Marini

9.4

Fairly restrained nose (briefly showed some pear cider like notes in a big burgundy glass). Dried pears and lemon rind, brioche and white pepper. Incredible acid. After being open for about two hours started to demonstrate some flowery notes. Fairly reminiscent of a well made Chablis. — 8 years ago

with Jim, Brandon and 3 others

Bassel Sommelier

9.2

Massive just delicious — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Perhaps, our favorite non Burgundy white. It is unique among whites.

Also, one of the best afternoons we’ve enjoyed. Appointments at Clos Mogador & Erasmus. Then, lunch looking back at both properties from Amcis. A great meal we would give two Michelin stars. This wine and a custom four course for two for only 70 Euros in 2015. Fantastic restaurant. A must do in Priorat.

The nose reveals; ripe & slightly sour pineapple, lemon chiffon, mix of well extracted stone fruits, notes of lime candy, banana peel, slight burnt brown sugar, blend of chalky minerals, volcanics, chamomile, vanilla bean notes, well cooked toast, sandy dry top soil, fennel (grows everywhere), tree bark with sap, mix of dark & white spice w/ white dominate and a fields of spring flowers.

The body is full & round with good viscosity. slightly sour pineapple, lemon chiffon, mix of well extracted stone fruits, golden apple to cider, tropical melons, kiwi, notes of lime candy, banana peel, fringes of marmalade, slight sugar in the raw, blend of white, chalky minerals, mint, volcanics, crushed dry sandstone, saline, chamomile, vanilla bean notes, well cooked toast, dry herbs, sandy dry top soil, fennel (grows everywhere), tree bark with sap, mix of dark & white spice w/ white dominate and a fields of perfume spring flowers with mixed greens. The acidity is round and rushes like a river. The long, rich, well knitted & balanced, polished & elegant finish goes on & on ending persistently w/ sweet white spice.

The 2017 is different than the earlier vintages we’ve had. It needs another two years in bottle. If you drink now, fully chill and decant 2 hours.

Photos of; Clos Mogador, Owners/Winemakers-Rene Barber Sr. & Jr. and vines around their Estate. — 5 years ago

Anne Richardson

9.0

Sooo good paired with our Prime Rib! Deep flavors of cassis and red fruits: The Syrah adds a peppery spice. Very good! — 6 years ago

Shay A

9.5

@Mark Flesher and I decided to do a 2014 Napa Cab battle from two of Napa’s top winemakers...TRB and Mike Smith.

In comparison to the Rivers-Marie, this was darker and more savory. There were crushed rock/graphite and charcoal toasted blueberry and blackberry aromatics. Plush and inviting. On the palate, this was incredibly silky with beautiful structure. The palate showed Beckstoffer GIII typical notes of cinnamon, dust, baked black cherry and some cardamom. A wonderful and textbook example of this site from a talented winemaker. Bravo @Mike Smith — 7 years ago

with Mark

Somm David T

Independent Sommelier/Wine Educator

9.5

The 2008 Launois Special Club might be the best they’ve made in the 2000’s that’s been released. Pronounced (loon wah). My palate tells me part of this was aged in tank and some of it in wood.

It’s made from two plots of 65 year old vines, one in the Grand Cru of Oger called 'Chenys' and one in Mesnil called 'Derriere Maison’. The plots in Mesnil are their oldest.

The nose reveals, bruised green & golden apples, apple cider, bosc pear without skin, overripe pineapple, meyer lemon, lime zest, spice, touch of nutmeg, cream soda, baguette crust, walnuts, volcanic minerals, sea shells, nice chalkiness, yellow lilies, acacia blossoms and spring flowers.

The body is full, rich, soft & creamy. Micro bubbles. The palate shows nice backbone of minerals and excellent chalkiness. Bruised green & golden apples, apple cider, bosc pear without skin, white nectarines, overripe pineapple, meyer lemon, lime zest, spice, coriander, touch of nutmeg, graham crackers, cream soda, baguette crust, walnuts, volcanic minerals, sea shells, nice chalkiness, yellow lilies, acacia blossom and spring flowers. The acidity is magnificent. The long, rich, well balanced, elegant finish astonishes. It’s very good tonight but will wait another 3-4 years before I open another.

Photos of, the House of Launois, two different areas that make up their champagne museum that encompass Champagne’s history and then some, as well as, some of their Grand Cru Vineyards.

This 08 Special Club was/is a steal at $59. — 7 years ago

Adam Shaylor

9.8

2014 is a solid vintage. We could stand to learn a thing or two about keeving cider varietals of pears here in the Pacific Northwest as Eric Bordelet does so expertly in Normandy. — 8 years ago

Carl Fischer

9.4

Wine two in "The New Normal" with our wine loving friends who have a baby was the '13 RM PN. The nose had cherry and floral notes. Loads of black cherries on the palate and a density unlike many pinots - this was very dense. And delicious. — 8 years ago