1/25/2010 - Mike Kopanski wrote:

Considering that this Pinot Noir was 19 years old when I tasted it, and I thought it was a 5-7 year old Syrah from the Rhone, that means we have something here. It fooled a dozen people in a decent wine bar. Extremely youthful. The fruit had faded a bit, it must have been a monster in it's youth. Not particularly complex, but extremely vibrant, this may be the best wine I have ever tasted. How did it last so long? There was no browning on the rim. The balance was exquisite. There were not any noticeable tannins, or oak, it was just silky seamless. None of the secondary and tertiary flavors had even considered to start developing yet. I have never tasted anything like this. Words don't work here.

8/21/2009 - Mike Kopanski wrote:

This is one of the best wines I have ever tasted. Purchased at the winery and stored in the best possible condition we have here in South Carolina. We opened and decanted 2 hours before drinking. To get to 96 points, you need layers, depth, and concentration. No disappointment here. There is just a hint of flowers on the nose, with a thick rich aroma of ground and plenty of blue fruit. At 11 plus years, the what must have been powerful oak has stepped into the background, helping reveal all the good stuff. Still young, dark and vibrant, could use another hour in the decanter. Heavy, mature, dark, focused blueberry and blackberry fruit. On the palate we are getting some of those secondary flavors like leather and licorice. I think there is a bit of eucalyptus near this vineyard. The finish is starting to show some graphite and road tar with the fruit. Seamless silky tannins. It was a shame to have to share this. No spitting.

4/1/2011 - Mike Kopanski wrote:

17th Annual Central Carolina Food and Wine Festival (Medallion Center, Columbia, SC.): This is as good a wine that has ever crossed my lips. From the very start, there is a balanced, focused and intense plethora of fruit and non fruit components. The nose is spectacular. There are violets with graphite minerality. There are ripe herbs, fruit, and some earth. There are layers of flavors, starting with blue and black fruits, continuing to a chocolate and licorice, and then a spicy earthiness. Seamless silky tannins. All this flavor requires some oak, which softens the edges and brings a creamy richness. Everything evolves in the mouth into a rich graphite and blackberry pie finish, with a touch of vanilla.

9/17/2015 - Mike Kopanski wrote:

This is as good a white wine that has ever crossed my palate. The surprisingly shy nose gives little notice of the pure hedonistic pleasure soon to follow. The nose has butter, lanolin and oak. The flavors kind of sneak across the lips, very subtle and delicate, Then, suddenly there is a cascade of fresh, perfectly ripe peach, honey and pineapple. The flavors are extremely delicate, but so precise. This wine literally melts in your mouth. There are all kinds of subtle enhancing, secondary characteristics like, minerals, chalk, ginger and lemon zest, Big oak is always present, but really appears as it warms in the glass and gets some air. Superb balance, especially the acid. Don't think this is has even started to think about reaching it's optimal tasting window, but still shows complete and fine this early in it's life.

4/2/2010 - Mike Kopanski wrote:

I really liked this wine. With only a little imagination, I can taste, smell, visualize, (I've done extensive personal research in all these areas) and almost feel the various grape components used in this wine. For example, the intense, and unique aromatics and richness of the Monte Rosso Vineyard, the pure, bright brambly fruit from Dry Creek, the unique volcanic influence from Amador County, the freshness from the sandy soils in Contra Costa, the almost Cabernet qualities that Napa grown zin has, and more. Almost every description ever used for a zin can be employed here. The key word is intensity. Complexity is a given. I really like the smokiness on both the nose and the palate. There is a ridiculous amount of fresh dark fruits. There is a balanced peppery spiciness. And of course 15.5% alcohol. It all works into a delicious package with a fantastic finish.

2/7/2011 - Mike Kopanski wrote:

This may be the best tasting wine that ever crossed my lips. Over 27 years old at opening, it still tasted fresh and vibrant. Heavy golden color. Still floral on the nose. What complexity! Only 11% alcohol, and quite off dry, it felt like syrup in the mouth. Honey, melon, ripe, ripe grapefruit. Perfect acidity. 10 minute finish. I almost did not want to share this wine.

4/9/2011 - Mike Kopanski wrote:

This is the first time I've attempted to review a port. I know how to make a port in a winery, but I don't know much about evaluating vintage port. What I do know is that this was entirely seductive. It snuck up on us. It was not particularly powerful. It was not all that dark in color. Most of what I got on the nose was alcohol. But on the lips and palate, was sheer elegance. The natural body of this product spread the alcohol all the way to the finish. It was fruity, but only to a point, like frosting on a cake. The other flavor components layer upon each other, teasing the palate all the way to the finish, and made you want to take another sip. Did not smell any oak, but there was some vanilla, especially on the finish. Only a hint of tannin. Could get real used to tasting this every day.

5/9/2012 - Mike Kopanski wrote:

Inky black color. Pure silk in the mouth. Pronounced, concentrated plum flavor and aroma. We drank this from a Magnum that had been open over nite. Super concentrated, but still very smooth and civilized. More plum than typical for a Cabernet. After the plum, blueberry, then blackberry, and finally black cherry work their way across the palate in layers. The secondary flavors are many, like toffee, caramel, tobacco, leather, and licorice. The tannins are already rounded and smooth. Not quite full bodied, and surprisingly light on it's feet. No doubt about plenty of new French oak. Although quite ready to drink, I think the secondary, non fruit flavors, and the oak integration could benefit from some bottle age. The finish has cassis, leather, black cherry, and tannins. Rarely do we have this intense a package that remains so elegant from nose to finish.

1/7/2010 - Mike Kopanski wrote:

This may be the most expressive, complex and layered Syrah I have ever tasted (not tried Guigal's La La's). At 3 this is very young. There is such an explosion of aromas and flavors, it is hard to know where to start. The color is almost ink. For the aroma, in the background, hovering over everything is the smell of a pig being roasted underground, when you stand maybe 25 feet downwind, like lightly smoked fat, but you are standing next to a blooming lilac bush also. There are layers of spicy, almost cinnamon dusted black fruit. Not the least bit flabby, you hardly know there is any alcohol. Plenty of still young oak just beginning to harmonize with the abundant, still evolving tannins. Incredible long heavy duty finish.

3/22/2009 - Mike Kopanski wrote:

This is a special wine. Given to me by a California friend who is in the business, I had no idea from the label about the pedigree of this wine. When I popped the cork, I knew we had something going on here. This is a big Napa Valley Cabernet with very well integrated oak. Surprisingly approachable, I think we have a good percentage of Davis clone grapes. The good score comes from a combination intense, focused dark fruit, especially blueberry, and all sorts of other favors like cocoa, tobacco, graphite, and other spices. Of course some vanilla from serious oak treatment. The finish doesn't end. I had 2 bottles and wish I had 2 cases. This is good stuff.

12/28/2013 - Mike Kopanski wrote:

Having had the privilege to compare this mostly Cabernet offering with their blends; Estate Cuvee, Optimus, and Cote a Cote, this was easily the most distinct. Before opening the bottle, I expected, to taste what I have discovered over time, to be a pattern with Paso Robles Cabernet tasting more like Alexander Valley Cabernets. Generally speaking they lean a little more towards the red fruit spectrum, and show more elegance than power. This wine easily fits that description. This wine is much softer and more elegant than it's blended cousins. This is still a big alcohol, highly extracted, heavily oaked California Cabernet. The inherent ability of the Cabernet Sauvignon grape to shine on it's own with a little (9%) help from Petit Verdot is on display here. The color is full dark red. The nose has a savory, meaty influence to some rose petals mixed with red raspberry, black cherry and blackberry. The palate is nicely layered with red raspberry leading to lots of cassis, mulberry, and black cherry. There are all kinds of subtle, continuing layers of cola, tea and licorice. Plenty of oak. Medium maturing acidity. Surging toward the finish are some not quite, but close to mature, chalky tannins that work greatly with the other structure components to make a really fantastic wine.

3/14/2009 - Mike Kopanski wrote:

This is the epitome of a new world 15.1% alcohol, in your face fruit forward wine. Super big dark cherry, blackberry, currant, and plum. Complex nose with all kinds of fruity, spicy, dusty minerals. Great job with the oak. So balanced, it is almost refreshing. Smooth tannins. Nice mouth feel. Lip smacking finish that last until tomorrow morning. Intense and focused. Unforgettable.

5/4/2012 - Mike Kopanski wrote:

This is a really big wine. I'm a little surprised it has been released, as the tannins are so pronounced, no amount of decanting, or pouring through the vinturi could soften them The only option is to buy some and lay it down for several years. Who ever does gets to look forward to an outstanding drinking experience when the wine matures. I still consider myself fortunate to have tasted a couple of glasses. I can even envision how some people would enjoy drinking this wine now. Totally full bodied, and full throttled. The color is extreme purple. The nose has that intense concentration that reminds me of being in a winery during fermentation, it overpowers all the senses. This may be the most intense Cabernet that has ever crossed my lips. The youthful tannins immediately coated the roof of my mouth, dominating the fruit, and non fruit flavors. There is plenty of raw blackberry, dark cherry, currant, and all kinds of softer, dark fruits. Some secondary flavors, like mint, tree bark, and some herbal tones are just starting to emerge. They used tons of new oak, as they should have, which is surprisingly integrated now, and can only vastly improve. The alcohol is also relatively refined and hidden at this time. The tannins are huge to say the least. The finish is long, and all over the place with awesome tasty stuff just starting to come out and express itself. I have to rate and review what is in the glass today, but this could easily gain a few points upon maturity.

11/26/2009 - Mike Kopanski wrote:

I don't get that much opportunity to taste high end Bordeaux, but this may be one of the most elegant, smooth, and silky young wines I've tasted in a while. It also has the most dominant nose of new French oak of any French wine I have tasted. The color is very dark. The silky fruit is amazingly concentrated, more cherry than strawberry. A big dose of blackberry. Full bodied. Impeccable balance and tannins. A nice mineral character on the somewhat oakey finish. Tastes very good now, but would love to this in a few years.

8/16/2014 - Mike Kopanski wrote:

Let's be bold here and give this wine as much critical acclaim as possible. First off, this wine is not for everyone. It is a throwback to when Cabernet blends needs extended cellaring to show their true potential. The majority of the blend is Cabernet, and, the clone that has a lot of the flavors and aromas of eucalyptus by nature. This wine also has huge new French oak, that even 7 years off the vine and about 5 years in the bottle is still very young. The color is almost purple. The nose has big French oak, eucalyptus, and some dark fruit. The palate has the viscosity of a wine with lots of French oak. Still very youthful, this wine could easily age 10 more years. This producer has a very nice touch with balancing the acid, alcohol and tannins, and this blend of the 5 Bordeaux varietals, though still way too young, shows exceptional balance.

9/2/2009 - Mike Kopanski wrote:

There are times when Syrah makes the most heavenly wines on earth. This 2003 from Jeff Smith is one of those. From the time it was first hand bottled for friends, to the time it won double gold at the San Francisco Chronicle tasting, anyone who got close to this wine knew it was a winner. I have had the privilege of drinking this wine on many occasions both in Napa, and here at home in South Carolina. At almost 6 years old, this bottle tasted a little tired, maybe because of shipping and less than perfect handling. There was so much, almost perfect, in your face red fruit with exquisite balance that aging is close to a disappointment. This is as pure as fruit gets for a red wine. Rich is not a strong enough word, maybe lush is These wines are almost hand made with practically hourly supervision by the winemaker. Very judicious use of oak. Perfectly ripe tannins. You don't even notice the alcohol. Very berry finish.

5/25/2016 - Mike Kopanski wrote:

We got a chance to taste this at the winery tasting room just before closing after a full day of tasting in Napa. The atmosphere was very festive, one of the partners and some of the crew were in attendance, and the staff was relaxed. This bottle had been open a while, and we were lucky enough to get a coule good pours. Needless to say, though just released, this wine exhibited all the exuberance expected considering it’s Napa, Stags Leap pedigree. This is a Bordeaux blend of 80 Cab, 10 Merlot, 4 Cab Franc, 4 Malbec, 2 Petit Verdot. Superb dark color. Expressive menthol, cedar and ripe dark fruit nose. The concentrated, intense entry is the pure essense of well concieved, well made Napa Cabernet with a little help from the supportin varietals. Loads of cherry, blueberry and currant with secondary chocolate, mocha, graphite and road tar. Completely balanced acid, tannin, fruit and alcohol.The oak is suprisinly well integrated at this young age. No doubt there is some serios alcohol. Some tertiary flavors like red licorices and tea with the fruit on the finish.

12/12/2015 - Mike Kopanski Likes this wine:

This is a very special white wine. There is just as much distinction between this Sauvignon Blanc and your typical California offering as there is between a Grand Cru Burgundy, and a village offering. This about as refined and elegant as Sauvignon Blanc can get. The entry of the fruit is totally pure, there is nothing to distract the pleasure and harmony. You take a sip and marvel at the quality. Smooth, subtle, complete. By the finish you notice some appropriate, integrated herbal and grassy notes. The finish is honey and nectarine with perfectly balanced citrus.

2/22/2012 - Mike Kopanski wrote:

So I've tried this wine several times, from the barrel at the winery, at friends in California, and at friend's houses in Columbia, SC, who don't even know each other. This time. I knew what to expect, eucalyptus. Either it is present near the vineyard (which I suspect) or they have those Cabernet clones that exhibit hints of eucalyptus. Regardless, this wine is tremendously preserved considering it's age. Very vibrant, young and expressive. No hint of browning on the rim. Explosive nose of violets and blue fruit. Concentrated layers of fruit, black licorice, and moderate brown spice. Totally integrated oak working with balanced acidity. The tannins only hit you on the finish. Blackberry pie and lingering leather, graphite, and cigar box on the finish. One of my favorite wineries.

11/23/2011 - Mike Kopanski wrote:

This is the grand daddy of all wines produced by Dusinberre. These are premium Napa Valley Stags Leap, double sorted grapes. This wine is practically hand with almost constant attention from the wine maker. The result is superb. When first opened, the wine was very closed, almost a little stinky, and smelled very much like new French oak. It needed a lot of air, several hours. This is a rich, creamy, and very concentrated wine. As full bodied as any wine I have ever tasted. Once properly aired, the nose is both floral and fruity with everything from rose petals to fresh picked strawberries still in the picking container. On the palate, red fruit is the word, strawberries, red cherries, deep red raspberry, and cranberry. There is a very nice red licorice in the background. Plenty of new oak which really round things out while helping with the body and richness. Still solid acid which brings some backbone. Pretty sure we caught this one just in time, I don't think it would taste this good with any more diminished fruit. The finish is still fruity, with subdued amounts of leather, tobacco, cola, graphite, and tar. A real, and rare, treat for the palate.

By the nest day, things have really opened up. Air has really helped the integration. A little more blue and black fruit than when first opened.

1/11/2012 - Mike Kopanski wrote:

Distinct, dry, fresh. Super explosive little bubbles. You can tell this is Chardonnay. The dosage tastes like brown spice with ginger and honey. Very clean. Minerals, flinty, maybe even some steel. Expressive. Earthy. Words barely work describing this. One of my all time favorites. Try some.

8/24/2014 - Mike Kopanski wrote:

This was a gift from a friend, so I was not informed exactly what we have here. Pulled the stubborn cork, got a slight amount of bottle funk, decanted and poured a glass. Wow, this is the real thing. Intense purple opaque color. Still some funk on the nose with raisins, blackberry preserves, plum, blueberry, and melting chocolate. As full bodied as a wine can get. Considerable chewy tannis show this could easily age many more years. This wine has class. The fruit shows it's merit, then the secondary flavors do their thing. Some menthol, black licorice, ripe plum skins, sandalwood and lead pencil. Plenty of medium to heavy toast oak. The acid still leaves a pucker on the tongue and roof of the mouth. By the finish there is an evergreen influence to the rich, mature black fruit and plenty of both barrel and grape skin and seed tannins.

4/22/2011 - Mike Kopanski wrote:

Wow! This may be the most expressive, in terms of fruit, wine I have ever tasted. The nose attacks your senses with pure, fresh, mango, pineapple,banana, melon, and papaya. I have never smelled a wine with this intense of an aroma. The only reason this does not score 100 points, is that on the palate it is not dry. The color is almost yellow. there is little or no acid to balance the fruit. But, hats off to the wine maker, what a treasure.

10/4/2009 - Mike Kopanski wrote:

Bought this at the winery tasting room upon it's release in 2003. He holds them that long. The winemaker, Dan Teldeschi told us it would last forever. Of course, we don't have forever, so we let it age 12 years. He was right. This is not a wine for every one. It is not a fruit bomb. It is still pretty youthful, has a tight core with lots of tannin and acid, that you have to taste through. Swirling and splashing really opens things up. The color is not just dark, it is black. The nose is more spicy and fruity. The blackberry and blueberry fruit are super concentrated, and just now thinking about breaking loose from the structure. This wine is rich and balanced now, I'm sure it was a bruiser in it's youth. The finish is heavy duty and earthy.

11/12/2011 - Mike Kopanski wrote:

Rodney and Linda Abee's Almost Annual Wino's Appreciation Party (Chateau Abee, Bakersfield Road, Columbia, SC): Almost every known superlative to describe a Zinfandel can be used here. In almost every describable category, the aromas and flavors are elevated in comparison to most other Zinfandel's. It is so dark in color, deeply extracted, and concentrated. The nose is a very complex blend of super blackberry with an outdoors forest aroma, backed up with a menthol aroma, and some oak. The fruit is big blackberry and boysenberry, with some red raspberry, but the complexity comes from all sorts of those non fruit flavors like smoke, red meat, tar, and wet tobacco. All these flavors explode in the mouth and coat every square inch of the palate with wine lover excitement. Considerable tannins for a zin. The extra couple of years of bottle age have helped integrate the alcohol and oak. Very long, heavy duty finish with fruit, tar, and maybe even some bacon fat.

9/15/2012 - Mike Kopanski wrote:

This is the real thing. A superbly well made Napa Valley Cabernet with all the superlatives we can can imagine. Young, yet so drinkable. It stains the glass with classic legs and color. Refined nose and palate. Rich dark red color. Inviting nose with earth, minerals and cocoa backing up some serious black fruit. The concentrated, intense, deep, rich, and defined Napa Valley Cabernet black currant, blackberry, and black cherry flavors are bathed in licorice, black tea, cola, tobacco, graphite, wet earth, and cocoa flavors. Full and rich in the mouth. They did not spare the oak, which really supports all this flavor. Superbly ripened tannins. A touch of slight greeness to remind us this is Cabernet. Balance and more balance. The finish runs the gamut from earth to fruit from vines and trees, to all those secondary flavors leaving the palate very dry and satisfied.

12/29/2009 - Mike Kopanski wrote:

This is a special wine. First it is big, possibly the most concentrated, and approachable black fruit of any wine I have ever tasted. Purple teeth time. Second, there is lots of complexity. With all that fruit, the initial aroma is one of leather and spice. Third, by far the best part of this wine is the finish, which also brings complexity to a 93 point level. With all that chewy fruit, and big feel in the mouth, there is still an elegance that lingers all the way down with licorice, cola, tea, chocolate, mint, and black fruit. The color is a highly extracted super dark purple. Everything is working in harmony. A touch light on the mid palate. There was lots of change in the glass as it aired out, leading me to believe that there is more potential to this wine with decanting, a vinturi, and some bottle age.

12/7/2009 - Mike Kopanski wrote:

A very elegant wine. Not in the least bit overpowering. Has everything to expect from a top tier Napa Cabernet. Quite subtle, reminds me of the Cabernets made by Clos Du Val. Lots of complex aromas, mixing spice, with floral notes, and of course, smokey fruit. Ripe plum and cranberry compliment the usual dark blueberry and blackberry. A hint of cedar. The bottle age has helped integrate all the components into a balanced, harmonious mouth full of excellence. Sneaky long finish with tobacco, chocolate, and noticeable, but mature tannins.

1/26/2011 - Mike Kopanski wrote:

A Personal Visit To The Ledson Tasting Room (Ledson Winery, Kenwood, CA.): This may be the best Sauvignon Blanc I have ever tasted. There are several reasons for that. First, it is dominated by fruit, on the nose and on the palate with layers of intense tropical fruit, enticed by a really nice white pear. Second, it almost completely avoids the grass and "eau de gato" aromas and flavors. Third it is completely balanced, not dominated by acid, or begging for food. Fourth, the finish is intense, long and fruity. The longer you hold it in your mouth, the more you pick out hints of pineapple, guava, even some light amounts of melon and honeysuckle. It held together as it warmed in the glass. To be honest I did not know Sauvignon Blanc could taste this complex. Awesome

3/14/2009 - Mike Kopanski wrote:

Handed to me blind (by a wine rep) in a decent glass, I picked out the Petite Sirah immediately on the nose. I knew it was not 100% Petite Sirah, and that the rest was not a thin skin grape, so 80% Syrah was not much of a surprise. This is a big, complex, heavily extracted mouth full of flavor. I think I perceive American oak, probably too much. Even at 4.5 years from crush, and 3 years or so in the bottle, there is lots of oak. The Petite Sirah really compliments the Syrah. There are gobs of dark fruit. Long cherry, spicy, and cola finish.

8/21/2009 - Mike Kopanski wrote:

Another blast from the past. Bought at the winery, and transported around South Carolina and Georgia quite a bit, in somewhat suspect storage conditions, this one made it through OK. Far from being dead, it really was not ready yet. Young, this was heavily oaked, with grinding tannins, and some green pepper. After 13 years, the aging has brought the real Cabernet flavors to the forefront. Currant, cassis, tobacco, tar, mature black fruit. The acid, tannins, and oak are just now starting to integrate. Cocoa, caramel and tar on the 2 minute finish. Wish I would have bought a lot more.

11/15/2011 - Mike Kopanski wrote:

Premium California Pinot Noir Tasting (WineStyles Columbia, SC): This may be the biggest Pinot Noir I have ever tasted. Even bigger than a Siduri. Some of the people tasting with me thought they might not be able to identify this as Pinot if it were tasted blind. It may not be the textbook Pinot, but all that aside, this is a really, really, good bottle of wine. Most likely from the cold maceration before fermentation, it is sort of like Pinot on steroids. Almost every flavor and aroma characteristic is enhanced in some way. You can tell that this was grown in a cold, and possibly elevated area, during what must be a pretty good year. The color is dense and dark, kind of like a Petit Verdot. You can tell it is Pinot on the nose, but there are some special nuances that bring this to another level, more on the wild, brambly side, like in a Zinfandel, with lots more blueberry than we normally expect from a Pinot. The fruit jumps right out of the glass with dark cherry, blackberry, and plum. There are all kinds of enhancing non fruit items like road tar, sandalwood, and other flinty minerals. Of course, there is some big oak, but this type of depth and concentration can handle it. There is also big alcohol, which I am sure will integrate with some bottle age. There is an unusually big amount of refreshing acid, more on the Granny Smith apple side than usual for a red wine. Marvelous, elegant, and fruity finish for a wine this big. Almost perfect tannins, that with the oak should develop some of those mocha/cocoa flavors with some bottle age.

12/30/2014 - Mike Kopanski wrote:

This is the real deal. How often do we get to taste a 93 point (which may be a point or 2 low) Zin. This bottle is already 8 years old, but on one hand tastes like it was made yesterday, and on the other hand, proudly acts like wise, old, mature senior citizen. This wine is thick, rich and unctuous. The nose and palate have all kinds of hard to describe, nuanced flavors and aromas. The fruit still wants to jump out of the glass. There is a camphor and eucalyptus influence to the dark, brambly, wild berry that does not seem to quit. Close to full bodied. Extremely dark color. Exquisite body, character and structure. This is the best wine I have tasted in many months.

5/23/2016 - Mike Kopanski wrote:

It is hard to put words on how much I enjoyed tasting this wine. It is really “out of this world”. Fortunately we caught it just at the peak of its maturity. The color is rich almost opaque purple, but maturing obviously browning rim. The dark cherry fruit has an enticing baked quality telling us time to drink up. The secondary and tertiary leather and kitchen spice flavors are exerting themselves equal to the fruit on the finish.

8/21/2009 - Mike Kopanski wrote:

This is my favorite Merlot, 2004 is probably my favorite year for it. The secret to me is the medium heavy toast oak, possibly some American which jumps out at the nose. This works brilliantly. complimenting the mocha, expresso, and smokey concentrated cherry and dark blue fruit components. Ripe silky tannins. Easy on the palate. Not a hint of any green pepper flavors or aromas. The very best item is the finish, which is almost pure chocolate.

7/9/2011 - Mike Kopanski wrote:

An Evening of hand shipped Oregon wines with Steve Ruffiner and Lynn Ellen Maas (Home of Lynn Ellen Maas): Another instance where Syrah shows off it's completeness as a wine grape. This one is grown in the Rogue Valley, which is considerably south of the famous Willamette Valley, home of most of Oregon's Pinot Noirs. It is much warmer there, and if this wine is any indication, Syrah has found another home away from home. This is a very nice wine. Super dark color. The nose starts with some rose petals, continues to dark ripe fruit, and then some serious oak. The flavor almost jumps out of the glass with crisp and spicy, but still very elegant, and super fresh, red raspberry, leading to blackberry, and ripe plum. The non fruit flavors like, leather, red licorice, and pepper bring the flavor profile to another level. Superbly balanced, my first impression was "Cote Rotie Style" but as far as I now know, there is no Viognier blended in. Almost full bodied, but very light on its's feet. Superb integration of silky tannins and serious oak. Complex finish. This is probably the most enjoyable wine I have tasted lately. I can't say enough how well the components are in harmony with this wine.

1/27/2011 - Mike Kopanski wrote:

A Personal Visit to the Fieldstone Winery Tasting Room. (Fieldstone Winery, Healdsburg, CA.): I have been visiting this winery, and tasting and buying this wine for over 15 years. Even some of the wine makers in the area say this is the best Petit Sirah made in California. I have always agreed, and I think the 2007 vintage adds a little extra to an already awesome wine. There are lots of superlatives to use when describing this wine. Complexity is first. These vines are about 100 years old, in an almost perfect place for Petit Sirah. This is the typical field blend from that era, where there are several varietals, but especially Zinfandel inter planted. But also, Cote Rotie style, they blend in some Viognier. So there is lots going on in the mouth. Second, this is the darkest color wine I have ever seen, the glass is totally stained purple. Third, the super ripe, almost roasted blueberry and blackberry fruit, are still supported with almost perfect acidity and tannins. It is not flabby like some big wines can be. It is powerful and elegant at the same time. If we had not tasted the Petit Sirah port, after this wine, I think the finish would have lasted 2 hours.

12/14/2013 - Mike Kopanski wrote:

We got the chance to taste this with about an hour decant. This 2009 is still a little closed, but just starting to show it's true potential. By Napa standards, this wine is quite lean and angular. I can see why some would consider this to have too much oak, and I am sure the 2010 and 2011 are not ready yet. In a good way, the oak defines this wine. The 18 months in 40% new French oak bring a dimension of layers even these pedigreed grapes cannot achieve on their own. The fruit is still a bit reticent, but shows outstanding potential with big blackberry and rich dark cherry. Lots of secondary flavors emerging of leather, graphite, cola, vanilla and licorice. Lean and muscular like a well trained athlete.

1/27/2011 - Mike Kopanski wrote:

Tasting at De Lorimier Winery Tasting Room 1/27/2011 (Geyserville, CA): This was my favorite of all the wines we tasted at the winery with some experienced, professional help. We had the privilege of tasting the vineyard designate bottling, along side the reserve. What an awesome experience. They pulled about 5 barrels out as exceptional for the reserve, and I agree. Compared to the vineyard designate, the reserve showcased more of a red fruit character. Not near as tight as the vineyard designate, the reserve has a little more oak treatment, and was probably racked a few more times. It has much more of a creamy character with the full bodied structure.The fruit is slightly more accessible, showing a ripeness that is more blueberry and even plum. The oak seems more integrated. The tannins are still firm and strong. This is a super nice rendition of Alexander Valley Cabernet.

2/5/2011 - Mike Kopanski wrote:

This is why we keep them, such balance of acid and sweetness. Honey golden in color, this is only 7.8% alcohol. The nose is all citrus and mineral. An incredible combination of elegance and richness. A real treat is the candied nectarine, tangerine, and orange peel that lingers on the roof of the mouth. Perfect balance of acid and honeyed citrus. Still fresh, just starting to fade a little. A slate, petrol and mineral finish that lasted until the next morning.

4/28/2012 - Mike Kopanski wrote:

This is a really good wine. We popped and poured with no decanter or vinturi, and wish we had one. A friend unexpectedly pulled this out of her cellar, and we were not prepared. The color is pure purple. The nose is slightly stinky at first, but it easily swirls out. We have deep dark cherry with lots of mineral and earth, but also some mocha and anise The palate is complex to say the least. The black cherry fruit is swimming in non fruit flavors and minerals. Remarkably soft and elegant for wine this big in the mouth. The mid palate is so layered, that the flavors don't stop until well past the finish. The big score reflects the balance, and seamless integration from fruit to finish. Not big or concentrated, just complete. Classic cherry, mocha, graphite finish. Can only imagine what could happen over a few hours in a decanter.

12/3/2011 - Mike Kopanski wrote:

Giant Wine Sale & Tasting 12/3/2011 (Cellar on Greene, Columbia, SC): This is truly one of the "Big Boys" A big, jammy, juicy, rich and concentrated blend. This is one of those wines that is drinking just fine now, but will easily age for nearly 20 years. Lots of superlatives to use here. It even looks rich in the glass. It is thick and creamy, but not necessarily that dark in color. Great smelling nose with heavy duty blackberry fruit backed up with violets, brown spice, cloves, vanilla, and plenty of oak. Explosive, rich, and concentrated ripe dark fruit like blackberry, blueberry, dark cherry, and plum. We could debate there may be too much oak. It almost dominates everything, but it still works, and of course will definitely integrate with bottle age. There are plenty of those enhancing non fruit flavors like graphite, blood sausage, brown spice, vanilla, and tea. Balanced acidity. Integrated tannins. Full bodied finish that is blackberry, leather and oak.

12/27/2013 - Mike Kopanski wrote:

This is big boy wine. The epitome of super ripe, sun drenched, deeply extracted and well oaked California red wine. The result is a 15.9% alcohol, super dark red color, extremely tannic, fruit forward and full bodied wine that even 5 years off the vine is still very much a baby. The nose definitely shows the heat, with big oak, smoke, violets, spicy plum meets blackberry and pencil shavings. Has the body and structure you would expect for a 90-95 point wine. The considerable complex and layered blackberry, blueberry, black cherry and some red fruit is still over shadowed by some mineral and wet earth flavors. There are some young, crusty, almost harsh tannins that need some more bottle time. We poured through the vinturi, but think a several hour decant would be beneficial. Plent of new French Oak. Not overly acidic. The finish shows a wine of immense potential with plenty of fruit, that is still wandering at this moment

8/20/2009 - Mike Kopanski wrote:

When I discovered the 2004, we were unaware of what we had. When the 2005 got here, it was not able to sneak up on us. This is serious Napa Valley Cab. The 04 was a big, almost out of control oak and fruit bruiser. The 05 is more refined and civilized. Seems to be less oaky, more layered and outwardly more complex. We have everything you can think of in a Napa Cab. There is focused, bright, powerful, blue fruit, with cassis, and red raspberry. Great full bodied mouth feel, with elegant smooth tannins, under control acid, and of course plenty of oak. Pepper and even mint compliment the fruit. Just pure and concentrated. A little earthy, even slight minerality. Delicious, can't wait to get an 06.

1/23/2010 - Mike Kopanski wrote:

This was my first experience with this level of Chablis. It was very impressive. I have never tasted anything like it. Thick and unctuous on the nose, reminded me very much of a Sauterns with baked apricot, honey, and mineral. Very golden color. The fruit almost explodes in your mouth, with rich concentrated, mature, honeyed citrus, peach and apricot. Incredible mouth feel, So smooth, but still plenty of acid to give it some kick. could last much longer. Great balance on the finish that lasts a couple of minutes, with candied fruit and acid, and mineral. Close to my personal favorite all time white wine.

12/7/2009 - Mike Kopanski wrote:

An expression of bold winemaking that we don't see enough of. Very dark in color, more like a petit sirah. Nice candy cherry with smoky mustiness on the nose. Refined, complex, almost roasted red fruit. Big flavor, but medium bodied. Cinnamon. Must be heavy toast oak, that is quite different, but it works. Must have been a bruiser in it's youth. I'm sure bottle age has mellowed the tanin and acid. Lively, oaky finish

5/27/2011 - Mike Kopanski wrote:

Reserve California Wine Flight (Cellar on Greene, Columbia, SC): This is a very respectable bottle of wine. These people have great vineyards, a soft touch, and loads of experience creating great Chardonnay. This one did not disappoint. They have found a way, I think by picking a little less ripe, to combine some of the great characteristics of old world Chardonnay, with some of California's special nuances. At first sniff, I got a chalky minerality that is often absent from California Chardonnay. It was slightly musty, in a good way. The color is dark golden. By far the best characteristic of this wine is how they used the oak and lees treatment to bring forward a creamy richness, that is not buttery popcorn, does not continue to the finish, but simply raises the sophistication. The fruit components are equally balanced by the non fruit flavors. Probably has less than 100% malo lactic fermentation.The alcohol is completely civilized. The finish cleanses the palate without any heavy influences. Excellent.

10/4/2014 - Mike Kopanski wrote:

Giant Wine Sale & Tasting 10/4/2014 Cellar on Greene, Columbia, SC. (Cellar on Greene, Columbia, SC): This is a really interesting wine. I have tried it a couple of times, and read much about it's origin before I was ready to explain what I think. The first look, and the first sniff are tell tale of what we finally conclude. For a premium California blend, the color is remarkably clear reddish, or least surprisingly not opaque. The nose is rich almost candied mostly red fruit, with plenty of nuanced other rocky earth, spicy and mineral flavors. The lightish color, and the super approachable mouth feel is mostly the result of 100% whole cluster fermentation which means the skins were not broken. The vineyards are mostly in volcanic soils which really enhances the exuberance of the red fruits all the way from cranberry to strawberry. Though totally approachable, this wine will easily get better for many more years. I would love to have a taste of this in 10 more years expecting some really nice red licorice and strawberry preserves. There are so many different flavors to mention. Though there is probably not a lot of new oak, there is considerable vanilla taste. There is a smokey component. Does not leave much indication of tannis because of the whole cluster fermentation. The acid is so balanced, you don't notice it, which is the key to a 93 point score.

11/26/2015 - Mike Kopanski wrote:

This is the real thing. A cool climate, vineyard designate Pinot Noir from the Sonoma coast. At $75 on the winery website, there is easily the concentration, intensity and layers of flavors to command that kind of price. The color is barely moderately dark. The nose gives a nice indication of the complexity to follow with all kinds of neat things like spice, vanilla, smoke, mushroom farm, lavender, roses, oak and lively cherry and raspberry fruit. The palate has more body than expected especially for a cool climate offering. This wine has it's own distinctive personality that changes and improves with each sip. The fruit is ripe and correct, but it is the plethora of secondary flavors of savory, sappy leather, tobacco, Herbs de Provence, black tea and judicious oak that make it distinctive. Superb balance and ready to drink now, but it would be a real treat to taste how this one would develop with some bottle age.

10/31/2015 - Mike Kopanski wrote:

This is the big California style Chardonnay done right. The first impression is that of great concentration. Even the color is more golden than typical. The nose is fantastic. Yes there is buttery oak on both the nose and palate. Beside the oak, the nose is really intense pineapple, fresh applesauce, lemon curd, honey, and ginger. The palate is full bodied spice infused pineapple, honey, yellow apple, lemon and grapefruit. This amount of oak is probably never going away, but it has hunkered down and found a lovely home surrounding these nice fruit and secondary flavors with a layer of vanilla and caramel. The ginger with cinnamon and apples coat the roof of the mouth and linger for minutes.