Ian Hamel

9.2

2020 fall. Cellared since release. This was really nice - developed, but not premature in my opinion. (I think this whole thing is a spectrum rather than a binary.) — 5 years ago

Ian Staub

9.3

Revisited this bottle this past weekend to check condition before pulling the trigger on a re-up. Simply gorgeous, expressive, terroir-driven wine in its absolute prime right now. Nose is, to loosely quote @Alex Spoto, like taking a hike through the High Sierra wilderness, with intense eucalyptus, bay laurel, pine needles and cedar. Fruit is secondary on the nose, but it erupts on the palate with ripe black plums, blackberry bramble, and red and black cherry. All very ripe but slowly moving towards the intense, dried end of the spectrum. There is so much concentration and freshness to the fruit quality it is unbelievable that the wine is nearly 20 years old. Tannins beginning to soften and acid is still holding strong! In its prime now, I think, but I’m holding some for 5-10-20 years more. Legendary Cali vino for a song. Gideon’s final vintage! Enjoy! — 5 years ago

with Alex

Shay A

9.2

Monthly WTF wine group night. Our theme was American oak vs French oak. All wines tasted blind. We started off with two bottles of bubbly and finished with two non-themed reds.

Posting my review from a few months back as my experience was the exact same.

Very ripe and integrated. Full spectrum of red and black fruit, cassis, pipe tobacco and worn saddle leather on the nose. Structure was still very solid with plenty of tannins at the finish to keep this upright. Round on the palate...dark cocoa dusted dates, roasted plum, cardamom and muddled raspberries. Drinking really well but will probably hold in this window for a few years. — 6 years ago

with Jack, Mark and 4 others

Al Shikoh

9.0

Light golden hue. Aromas of lemon peel, lees, white flowers, chalk, and a bit of smoke. With good acidity and absence of prominent new oak, it leans more to the Burgundian end of the spectrum than California. Made from a blend of fruit from Rita’s Crown and Bentrock Vineyards aged in 500 L barrels. 13% ABV. — 7 years ago

Raj Harb

9.2

Can’t ask for much more at this price point. $99 on list at Popina, with pasta and white truffles. Classic Nebbiolo aromatics, slightly on darker side of spectrum and less floral. Still carrying some fruit but moving into secondary phase. No photo — 7 years ago

Simon Gilligan

9.6

Gary Walsh gave this 97, so 3 of us went thirds on a single bottle ($100) to take our drinking into new territory. Drank over 3 hours. Continually evolved with ridiculous complexity and length. No more than medium bodied with a spectrum of black, violet, red fruits. Herbal and spice tones, each of us picked up something different. Beautifully fresh fruited, tannin hardly there yet clearly there. I can’t quite do 97 as I’m a little skewed to something a bit bigger, so 96+ for me. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I do like this Polish immigrant’s craft.

The blend of fruits are a broad spectrum of, sour, candied and floral, ruby, mid & dark, red fruits, dark, smooth spice, cinnamon stick, floral heaven & flat out elegance. The blue fruits in Paul’s wines are incredible.

Photos of, two of his Southern California vineyards, Paul Lato at a Matter of Taste during our 40 minute chat & their concrete fermentation eggs. — 5 years ago

Shay A

9.3

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.

Not quite pop and pour, but close! Will poured this as we walked around the facility and it rapidly evolved, showing baking spices (lots of cinnamon), sweet mixed berry pie, with a touch of graphite...profile had very fine grained tannins, lush and balanced, finishing more to the red fruit dominated side of the spectrum. Nice. — 6 years ago

Evan Griffith

9.1

A bit more on the cherry cola rather than just cherry end of the spectrum than I prefer, but nonetheless nice — 6 years ago

JKT

8.9

Surprisingly alive new world grigio going on nine years of bottle age. Stored in Willie's wine fridge all these years. Perhaps just at the cusp of going downhill for my admittedly tolerant taste with secondary flavors on the creamy oxidative spectrum just coming up and fruits on the mature and ripe side. — 6 years ago

Shay A

9.5

Monthly WTF wine group meet up.

Potpourri, fresh squeezed blackberries, currant, and candied teriyaki. Plush on the palate, with more acidity than ‘14. Structure here seems more beefed up. I waited an hour or so to try, and it was very soft. Full fruit spectrum (red, blue and black). Muddled mulberry with a flavor punch finish. Thanks for opening @Weston Eidson . — 7 years ago

with Dan, Will and 1 other

Scott Rowe

9.2

Tooo smashable but at the same time easy to savour the endless red fruit spectrum. — 7 years ago

Richard Lewis

9.2

Richer on the spectrum of pinots - tons of red and black fruit in a jammy direction. A little tobacco on the finish. — 8 years ago

with Lynne

Delectable Wine

Follow to learn about our favorite wines & people.

9.3

A rush of citrus, floral and tomato leaf aromatics lead into beautifully sculpted orchard fruit flavors, nicely balancing vivacity with depth. The Sybarite offers plenty of bright Sauvignon character (without veering into the green/grassy end of the spectrum) and tons of sheer appeal. $25.00 (Antonio Galloni, Vinous, September 2020) — 5 years ago

Jay Kline

9.1

Celebrating 15 years since Holly and I first met each other at a rather life changing Super Bowl party. This 2005 Henriot is not life changing...but it’s is quite good. Cellared since release, it has held up quite well. The color is a striking gold with a persistent mousse. Slightly oxidative, I would categorize this as leaning towards the richer end of the spectrum with lemon curd, nuts and a light touch of brioche. Actually, it sort of reminded me of an English lemon tart. Anyway, it was tasty and it hit the spot. You could hold these longer for sure but I would probably just drink’em now as I don’t anticipate and further positive development. — 6 years ago

Emily Kresie-Harrington

9.2

2017 vintage. Very forest-y with cranberry, crab apple, walnut skin, autumn leaves (both dry and damp), birch, red flowers, pomegranate, dry herbs. Good typicity and balance between earthy and fruit flavors. Definitely in the lighter spectrum and higher acid than any New World examples. — 6 years ago

Ely Cohn

9.4

The utmost respect for Domaine Huet (I had the chance to visit in 2016). They are masters of the full spectrum of Chenin - sweet to dry, lean to blankety. Pure and transparent.

2017 Sec is stripped of sugar but not lean or incomplete the way bone dry Chenin or Riesling can be. It has piercing notes, but voluptuous.

Baking spice, orange, and lime citrus - bitter peel and sweet flesh. — 7 years ago

Bob McDonald

9.1

Pale lemon in colour. Aromas of talc and citrus Very good palate intensity in the Lime Citrus spectrum. 2011 was a difficult year for Reds in SA but Whites fared a lot better. Probably at least another 5 years of good drinking ahead. — 7 years ago

Jordan Wardlaw

8.9

Lean and mean. Petrol-forward and a tad reduced. Brighter end of the fruit spectrum with good movement and verve. Nearly bone dry. — 7 years ago

Patrick McKee

9.3

Amber-tinted gold; slight oxidation confirmed in the nose with toasted hazelnut, a little lees and yogurt aroma but underneath a ton of Riesling - more on the ripe end of the spectrum, pineapple and nectarine - fine mousse, noticeably bitter, with only moderate acidity and minimal dosage — 8 years ago

with Kim