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

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

Joseph Carmona

9.4

Beyond ruby red and into the violet spectrum of colors, this raisin, meaty, rustic peppered medium to full bodied wine has good structure. Very little fragrance — 9 years ago

Tom Kobylarz

9.1

Foradori Fontanasanta – Nosiola Vigneti delle Dolomiti IGT 2014

New year, a new grape (Nosiola)!

Nosiola is an ancient varietal only found in these parts of Trentino. This wine is made from a tiny 2 hectares planted in calcareous clay and farmed biodynamically. Fermentation and aging take place on the skins in clay amphora for a total time of 8 months.

The color is an elegant straw gold color with a green tint. The nose and palate show floral, chiseled rock minerality and the fruit runs in the fresh but subtle spectrum of pear, citrus and kiwi. A gorgeous purity and elegance flows over the palate. There are zero traces upon appearance, aroma or taste that hint to typical amphora (orange) wines.
#Foradori #ElisabettaForadori #ForadoriWine — 9 years ago

Erin Korpisto

9.0

Tasting the 2009 vintage. Still lots of fruit, acidity and some grippy tannins (on the Pinot Noir spectrum at least). Partington get some more dried fruit aromas and flavours, few more savoury notes, but still has plenty of life in it. — 10 years ago

Sue Mohle

9.9

Could Washington state make any better wines? — 10 years ago

Maria Sinskey

Chef Robert Sinskey Vineyards

9.3

Earth spectrum, good tannin, vivid acid amazing with morels, brown butter and Parmesan!!!! — 11 years ago

Steve Matthiasson

Owner/Winemaker Matthiasson Wines

9.8

One of our favorite Napa vintages--long and cool--and one if Cathy's too. Incredible finesse, completeness, full spectrum of flavors from mineral to green to red to black, great wine. — 11 years ago

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

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

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

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.3

I love this wine. I love this wine because it exists all the way at the 'painstakingly clean and precise' end of the skin-contact spectrum. Don't get me wrong, I love the super-natty wild and wooly and of the spectrum too. But this. This is so purely and exactly what it sets out to be. And I love it. — 9 years ago

Tannin Wine Bar & Kitchen KC

9.4

Ripe fruit up front with the savory stuff a bit in reserve. Decanting + time give the full spectrum of olive, spice, bacon, blood. There's so much wine here and such good conversation to be had around it. — 9 years ago

Sean Genn

8.9

A Non Vintage blend of Syrah, Zinfandel and Pinot Noir. Syrah notes definitely dominate the blend with some meat and black pepper. Light with bright acidity. Interesting blend. — 9 years ago

Jonathan Gray

9.3

Crushed rocks, barnyard, darker end of the fruit spectrum. Something about this reminded me of a sausage biscuit. — 10 years ago

Erik McLaughlin

Vice President Seven Hills Winery

9.2

2012 Seven Hills Columbia Valley Cab. Rich, creamy, spice, broad spectrum of red and black fruits. — 11 years ago

CYesh

9.6

On the softer silkier side of the Grand Cru spectrum. More like a Bonne Mares than a Chambertin. Silky smooth and fat texture with sweet raspberries and deeper red fruit. Rose petals on the nose. Beautiful. — 11 years ago

Francis Wilden

Director Francis Wilden Food & Wine Consulting

9.1

12 PIPLOI Aglianico: dark black / bramble berry fruit nose, fresh, balanced ; generously proportioned, lively entry , medium weight, stays lively thru to longish flavoursome farewell. Nice alternative to zins albeit black rather than blue fruit spectrum. Well done @anthonydanna. Great value! — 11 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

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

Emily Kresie-Harrington

9.2

2005 vintage. Still very tightly wound and lithe, and strangely in the red spectrum for its fruit quality. Red currant, pomegranate, graphite, dark cocoa powder, iron, plum skin, tree bark, over-steeped black tea, walnut skin, tarragon, anise, sage. Has been decanting for 2.5 hours and hasn't changed much in that time. — 9 years ago

Jim Stehli

9.0

Excellent. Light end of spectrum but great fruit touch of pepper. Do over... — 9 years ago

David Kline

9.5

2014 has come to fruition!! Brown sugar beaches awash in maple nut, peach stone, amarula fruit and cinnamon bread aromas knitted tightly with golden malt thread. Perfect texturally, velvety brown sugar, cedar, sweet tobacco, vanilla bean, chocolate milk, vanilla extract on applewood. The full spectrum! — 10 years ago

with Courtney

Dave Revel

9.0

2010 light with nice body nice with seafood and cioppino. Needs air to appreciate full spectrum of flavor. — 10 years ago

Peter Sultan

9.1

A rose-on the white end of spectrum & one oft faves of all time-grippy w overall acidity & mountain flowers fresh — 11 years ago

David Schimizzi

9.2

Oh, Central Coast. This one is good. Tried it 3 days after first opening, and it is still great. More acid and tartness than a typical CA pinot, but still towards the red fruit spectrum. — 11 years ago

Bob McDonald

9.2

An intriguing dried herb nuance along with lime/ lemon. Lovely fruit in the fuller spectrum. Excellent Riesling with a 5+ year future. 17.5. — 11 years ago