Mike W

9.7

Superb buttery chardonny — 6 years ago

Rachael Doob

8.9

Dark fruit and leather on the nose. Medium to full body with dark berry and plum notes. Grippy tannins. — 6 years ago

Harry Hackett

9.7

The best Pinot Noir I have had in years. Complex yet smooth as silk. I need to find more. Shhh! Don't tell anyone — 7 years ago

with Lesley

Jocelyn Yard

9.3

Had at Antica Terra winery — 8 years ago

Lars Kronlund

9.5

Pure liquid gold. More akin to a top dry sherry than any wine I have ever tasted. On my second day and the flavours just keep multiplying. Incredible stuff! Wish I had more. — 8 years ago

Felipe Ferreiro

Sommelier/Wine Director Restaurante Las Rias Bajas

9.1

Capa y densidad media alta , en nariz fruta roja, aceite de oliva y tostado suave. En boca entrada golosa, personalidad fruta, fruta ... Buen final. — 8 years ago

Patti Delgado

9.1

Good everyday wine — 9 years ago

Ned Gray Creed

9.0

Is this number five? I’ve lost track already. “Gold Jerry, Gold.” Can taste a touch of the age on this bottle. #freundfest2018 — 6 years ago

with Rob and Mark

Michelle Connely

9.0

Consumed 12/2017. Full rich flavors of berry, Cassis and black cherry with hints of vanilla in the background. Aging with French oak adds complexity and depth, resulting in a high-quality Cabernet with great value. For me, this wine has to breath for a couple of hours before I like it. — 6 years ago

Tom Kobylarz

9.2

Superb, classic in all the ways it should be...perfectly gold color, a nose telling at first botrytis but then it gives way to more dimension with layers or orange marmalade, honey, and creme brulee. The palate reflects this and adds a touch of almond extract and a laser beam of core acidity. #sauternes — 8 years ago

David T

Independent Sommelier/Wine Educator

9.7

One of the best California Cabernets, including all the Cult Cabs. It is pure elegance even at this still young age. It most certainly will only get better over the the next five to eight years. The hardest part is waiting as it's so good now. Blackberries, blueberries, blueberries and blueberries. Black plum, raspberries paint the background, liquid violets, milk chocolate, it's juicy to dry, underbrush, herbs, dry crush rocks, just a touch of baking spices, sweet leather and dry soft minerals. Smooooth! The fruit is perfect. Chuck really knows how to farm fruit and the exact time to reel it in. He is one of the most underrated Winemakers in CA. — 8 years ago

Mike Saviage

9.5

Heavy yellow gold. Viscous like oil. Nose of pineapple, apricot, lemon curd, and white flowers. Rich and glycerol in the mouth. Acidity built with air but it's the fruit that dominates the story. Very ripe and round. Long finish. This wine continues to perform at its apex. — 8 years ago

Mike Saviage

9.6

Boyz Raveneau tasting. From a very well kept bottle with a high fill. Light to med gold/straw color. More closed than the others. Rich and viscous in the mouth. Some heat in terms of the presence of alcohol. With air this really opened up. After 3 hours this was singing. — 9 years ago

Sharee Phelps

9.3

Well, duh. Feel like a g? Drink like a g. This stuff is liquid gold. — 6 years ago

Michael Meyer

9.2

More agile and effortless...like an Uber-Valpo. — 6 years ago

Alex Hughes

9.4

Gold color. Tropical fruit, nut, and a little petrol on the nose. Rich texture on palate with tropical fruits and maybe almond. Less acidity than expected for a Riesling and, while fairly balanced, the acidity could be a little higher I think. Long lingering finish of tropical fruits and nut. — 7 years ago

Rob Sternthal

9.4

On a really hot day, not much better. Crisp. Sweet. Pure gold. — 8 years ago

with Daniel

O Wong

9.0

Super smooth — 8 years ago

Oskar Brauer

9.5

The best champagne — 9 years ago

Mike Saviage

9.6

From the Tour dArgent wine list. FnA. This is amazing Chablis. Light to med gold. Closed at first. Just wait... There it is. Kermidgean white soil and white rock stone. Shell bits. Over 3 hrs this built into that honeyed mineral stone pit fruit thing that is aged Raveneau. It's what got me interested in Chablis. It's why that disease continues. — 9 years ago