"The fruit for this vintage of rosé was specifically grown & harvested to craft this wine. Grapes were whole-cluster pressed, & the juice was left in direct contact with the skins for a short period of time. Each batch of rosé was fermented separately in s/s tanks @ low temps. After fermentation, the rosé batches were blended together & prepared for bottling in early December. 11.9% ABV, "Dry", 7.7 gm/L T.A., & 3.16 pH;"

N: FLOWERS atop minerals

P: LM body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) firmed by TANGY, *almost* puckerish acidity which IS the face of this wine into & through the LONG, tangy/swt finish. A food style, & IF one loves high acidity, for now & through '21. My EXC-; 90 pts WE @ $25, and the ff'ing '19 Contest results: Platinum @ Critics Challenge, Gold @ N. Coast Wine Challenge, & Silver @ S.D. Int'l.

N: Slightly closed; Lemons atop minerals

P: Med body; Very RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) off-set by an acidity which subtly leads the charge into & through the LONG, VERY slightly bitterish finish. Perhaps just needs more time? IF so, my VG/VG+ will be low. 13% ABV; [I saw no other source with which to compare this vendor's $17.95.]

100% S.B. picked @ "varied levels of ripeness. After pressing, the juice is cold fermented in s/s tanks to retain bright acidity & preserve fresh aromatics." Aged in "97% s/s & 6% neutral FR oak barrels; 13.8% ABV, 7.3 g/L T.A., & 3.03 pH; Bottled Feb '19, released Mar '19."

N: Low key (as opposed to pungent) grass SLIGHTLY atop minerals

P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) deftly counterbalanced by an acidity which subtly sets the tone through the LONG, tangy/swt finish with poss just a HINT of very, VERY slight bitterness -- & honey? Nicely done for now & through '21! My EXC-; 90 pts steveheimoff.com , and the ff'ing '19 Contest results: Platinum & Best S.B. @ Critics Challenge, Golds @ Sauvignon Summit & Winemaker Challenge, + 4 Silvers & a Bronze! [Check with this vendor if interested in their competitive price.]

"From a collection of small vyds, all hand harvested at night or early morning, showcasing the best of the Middle Reach, Green Valley, Laguna Ridge, & Sebastopol Hills sub-regions; Whole cluster pressed & barrel fermented using indigenous yeasts in 100% FR oak (32% new); Aged for 10 mos, weekly lees stirring through malolactic fermentation; No fining & minimal filtration; 14.5% ABV, 5.4 g/L T.A., & 3.41 pH;"

N: Sandalwood infused butter atop lemons

P: Med body; RNDISH entry with NICE, ALMOST swtish oak/frt nicely balanced by a lovely acidity which demurely transitions the wine into a LONG, balanced, almost ELEGANT finish. Uncommon style for this price pt! For now & through '21. My EXC-/EXC, the higher arguably for QPR. 94 pts Dunnuck, 91 Vinous (Galloni), & 90 ("Very highly rec") CA Grapevine, ea @ $30 sugg retail. [This vendor's $23.95 puts it in the TOP 20% of wine-searcher's already MASSIVE posting.]

From 1/5 of the AOC's most renowned lieux-dits (or climats), vyd planted from 1950-1970 on "a steep slope over-looking the village of Fleurie with a 40% gradient on a shallow 15" topsoil of sand, white & pink granite over a bedrock of crumbly granite. The parcel benefits from S-by-SE exposition with direct sun exposure. The grapes are vinified traditionally in open, temp controlled s/s tanks on native yeasts in whole clusters, where they undergo a 6-day maceration & a wk long alcoholic fermentation. The wine is pressed & allowed to go through malolactic fermentation before beginning an 8-12 mo élevage in 3 & 6 yr old FR oak barrels, as well as 10% new." 1,200 cs bottled unfined.

N: Attractively RIPE blk rasps with notes of flowers

P: Med body; NICE, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which only SOMEWHAT resolves by the LONG finish with an ALMOST puckerish TANGY/swtness (70:30) to the firming, very, VERY fine tannins. A food style that NEEDS through '20 (& even then MIGHT be best for "acidophiles"), then drink through '23, poss '24. 12% ABV; My EXC-, more eventually? [I saw no other current source with which to compare this vendor's $17.95.]

Note: Comparing my equally positive [yet different] TN of 11/24/2018, I'm thinking this to be in a dormant phase?

70% C.S. with 15% ea C.F. & Merlot from 20 yr old vyds "close to Bolgheri Village on a hill @ 70m elev facing the Tyrrhenian Sea; Soils are dark brown calcareous with Ph 8, mix of Clay-sand-limestone with an ave yield of 6,500 kg/ha; Vinification takes place in s/s tanks, with part in oak tanks & open barrells. Long maceration on the skins especially for the C.S., 30 days; 20 days for Merlot & C.F. In this vintage all has been fermented with indigenous yeasts. Bottled in May 2017 after aging 18 mos in 500 L oak barrels;" 2,500 cases made.

N: Closed; Seems deep, but tough to parse; Intensity lurking

P: Med, poss LM, body; Rndish entry with NICE, ALMOST swtish frt met by an astringent pucker stays in contact with the init frt as it fairly seamlessly transitions into a very LONG finish with a firming bitter/swtness to the dusty tannins. A food style DESERVING through '20, then making its 10th. 14.5% ABV; My EXC, more eventually? 96 pts WS, 93 ea WA & Suckling, and 91 WE @ $75. [This vendor's $59.95 puts it in the TOP quartile of wine-searcher's relatively few listings.]

Note: While still a NICE showing, didn't come up to the level of my 7/13/2019 TN

"A mix of whole cluster & destemmed grapes... primarily from vyds in the Sta. Rita Hills;" 0.65 g/mL T.A. 7,044 cases made.

N: Fragrant "Central Coast" character, ripe berries underneath

P: Med body; NICE, ALMOST swtish frt (approaching threshold R.S.?) met by but a SMIDGIN of astringent pucker which QUITE works itself through by the LONG, tangy/SWT finish with but a MINISCULE amount of firming, very, VERY fine tannins. For now & through '21, I'd imagine. My EXC- in a drink now, flirting with R.S. style. 93 pts & an "Editors’ Choice" WE (5/1/19) @ $27, and 87 pts WS. [Check with this vendor if interested in their very COMPETITIVE price.]

Note: Also tasted 10/27 & 11/17/18, ea time my TNs differing more than they normally do for such multiple tastings.

Estate grown (Willow Creek District) 50% Grenache, 25% Mourvedre, 15% Syrah, 5% Counoise, & 5% Cinsaut; "Foot stomped during 5-day cold soak, then feral fermented with 2x/day delestages. 3 wk total maceration. 45% whole cluster. Aged for 16 mos in neutral 500L & 600L oak puncheons. 1,075 cases bottled unfiltered." [Sold out @ winery]

N: RIPE berries with hints of smoke; Intensity lurking?

P: Med body; NICE, almost swtish frt fairly quickly met by an astringent pucker which somewhat resolves by the LONG, balanced finish with hints of eventual swtness to the DUSTY tannins. NEEDS through '21, poss even '22, then making its 10th. NICELY done, everything SEEMING in place! 14.9% ABV; My EXC, likely higher... eventually. 5 pts ea Vinous (Raynolds) & WS. [Check with this vendor if interested in their *very* COMPETITIVE price.]

Note: Today I noted more structure than on 3/16/2019

"A blend of our best Mayacamas Mtns vyd sites from 400-2,400 ft elev; Handpicked, destemmed, primary ferment in stainless, two pump-overs per day, Malo-lactic fermentation in barrel; Aged 18 mos in FR oak barrels (37% new);" 12,618 cases bottled 6/7-18/18. 14.1% ABV, 0.61 g/100mL T.A., & 3.70 pH;

N: Vanilla slightly atop RIPE berries with undertones of pyrazines

P: Med, poss LM, body; Rndish entry with NICE, ALMOST swtish frt met by a BIT of astringent pucker which quite works itself out by the LONG, balanced finish with pleasant bitter/swtness to the few, rather innocuous, yet firming, dusty tannins. Nicely done for now with food, might improve a TAD through '19, then drink through '23. My EXC-; 93 pts ea Vinous (Galloni) & Dunnuck. [Check with this vendor if interested in their competitive price.]

100% Shiraz harvested on the 17th of February, traditionally processed with open fermentation & basket pressing in our 1928 press. The wine then matured for 21 mos in AM & FR oak. The block 11 component was fermented & matured in a large FR oak foudre (holding 1426.5 Gallons). Bottling took place in February 2017. 14.5% ABV, 3.8 g/L R.S., 7.2 g/L T.A., & 3.54 pH;"

N: RIPE, blk (poss blue) berries with undertones of vanilla & hints of minerals; Intensity lurking

P: Med, poss LM, body; RNDISH entry with very NICE, ALMOST swtish frt met by an astringent pucker which, without even remotely losing contact with the init frt, transitions into a LONG, BALANCED, but still very, VERY slightly puckerish finish with a potentially elegant touch of swtness to the dusty tannins. VERY nicely done, but NEEDS through '22, I'm guessing, then at least approaching its 15th? My EXC/EXC+, & might even touch Exceptionality... eventually. 95 pts ea James Halliday & The Wine Front (Gary Walsh), 93 WA, 91 Wine & Spirits, and 90 WE + "Cellar Selection" @ $60. [This vendor's $38.95 is $6 < the lower of wine-searcher's 2 listings!]

Note: With this tasting (as opposed to 12/29/18) I felt the acidity NEEDED cellaring time to optimize this wine.

55% Touriga Nacional (25 yrs), 25% old vine “field blend” (80 yrs), & 20% Sousão (10 yrs), 70% of these being grown @ < 200m elev, & 30% > 200m elev; Harvested manually, destemmed, cold soaked @ 10-14°C, spontaneous fermentation; Aged 12 mos, 50% in s/s tanks & 50% in FR oak (1/2 new, 1/2 neutral); “30,000 bottles released in November 2018.”

N: RIPE berries with notes of pyrazines

P: LM, poss Med, body; RNDISH entry with NICE, ALMOST swtish frt firmed by the barest HINT of astringent pucker which almost TOTALLY resolves by the LONG, balanced finish with a tangy/swtness to the precious few, firming tannins. For now & through '21, I'd suspect. 14.0% ABV; My VG+/EXC- in an approachable early style. [This vendor's $22.95 is now $1 < the lower of wine-searcher's 2 listings.] 95 pts Decanter's Panel (6/8/19);

Note: Today I wasn't sensing even the minimal ageability I noticed on 7/13/2019.

85% Zin, the other 15% being a blend of P.S. & Sirah, some which "features" frt from Dry Creek (Grist & Taylor Vyds), Lodi (Pilgrim Vyd), & Amador (Aparicio Vyd); Aged in "a combination of FR & AM oak barrels (25% new)";

N: RIPE, dk frts (plums, poss blkberries?) with notes of smoke; Intensity lurking?

P: Med, poss LM, body; RNDISH entry with nice, ALMOST swtish frt (approaching threshold R.S.?) met by an astringent pucker which stays in contact with the init frt/SWTNESS as it evolves into a LONG finish with a distinct SWTNESS to the unoffensive, but DUSTY tannins. DESERVES/needs through '20, then drinking through '23? At least REASONABLY done for the flirting with R.S. style. 15.5% ABV; My VG+/EXC-. [This vendor's $23.95 now puts it @ the TOP of the 2nd quartile of wine-searcher's MASSIVE # of postings.]

Note: Also tasted 1/19 & 5/25/19

Dr. Tom, THANK you SO much for exposing me to this 4th growth St. Julien which was a MORE than "adequate" introduction to the estate! :)

LOTS of sediment in this particular bottle!

N: BLK OLIVES, cherries, with undertones of pyrazines?

P: LM, poss Med, body; NICE, ALMOST swtish, faintly blk-olive tinged frt met by JUST a TAD of astringent pucker which, without losing contact with the init frt, SEAMLESSLY evolves into a very LONG, BALANCED finish with a tangy/swtness to the unoffensive, yet firming, minimal dusty tannins. At its apex, but should make its 25th? 13% ABV; My EXC+. 92 pts Decanter (Anson [vertical], 12/14/17), 90 & 89 RJonWine, 17.5 & 17+/20 Jancis Robinson, + NUMEROUS other reviews & medals on wine-searcher's "Tasting Notes" pg. NUMEROUS other reviews & medals on wine-searcher's "Tasting Notes" pg. [As of early Sept '19, wine-searcher still shows sources from $95-$175].

Dr. Tom, THANK you for your *most* GENEROUS sharing of this! :)

“A Napa original from the Hudson Vyds,” this vintage is supposedly 70% Merlot & 30% Syrah aged in 100% new FR oak. “The pick dates of our Merlot & Syrah were close enough for us to co-ferment most of this wine, adding an extra degree of harmony & complexity. 550 cases produced.”

N: An ATTRACTIVE melding of forest floor, berries, vanilla, poss pyrazines -- & other unparsables.

P: LM body; RNDISH entry with very NICE, ALMOST swtish frt beautifully counterbalanced by an acidity which evolves into a LONG, BALANCED finish with a very, VERY slight bitterness & a tangy/SWTNESS to the FEW remaining, dusty tannins. For now & SHOULD make its 20th. P not quite up to the N, but VERY nice nonetheless! 14.1% ABV; My EXC/EXC+. 95 & 94 pts RJonWine, 95 WA, 93 Tanzer, and 89 Jeff Leve. [As of early Sept '19, wine-searcher still shows 3 sources from $69-$142].

“Abel, 115, 667, 777, & MV6 clones from the Espirit & Mangaorapa Vyds; Each individual vyd parcel was harvested separately with the majority of batches then de-stemmed prior to fermentation. ≈30% of the fruit was fermented as whole bunches including traditional foot stomping in open top fermenters. Maturation in the cellar was for 7 mos in a combination of small 228 L barriques & s/s tanks. 12.3% ABV, R.S.<1.0 g/L, 5.3 g/L T.A., & 3.73 pH;“ 10,000 cases made.

N: ATTRACTIVELY *ripe* wild straws & notes of flowers & earth

P: Med body; RNDISH entry with NICE, ALMOST swtish frt (approaching threshold R.S.?) met by a bit of astringent pucker as it evolves into a LONG, very, VERY slightly bitterish finish with a tangy/swtness to the very, VERY fine tanins. For now & into '21, + MIGHT improve a bit for the next 3-9 mos. A lighter style that I can see taking a slight chill & having with seafood. [The winery themselves mentions salmon.] My VG+/EXC-, the higher MOST certainly *if* you're able to score any of this @ grocery outlet's "close out" $5.99! [Sugg retail, I believe, is > 3x that!] Moreover, *should* P "catch up" to the aromas, my EXC- will be low! 91 pts Suckling & 89 WS.

THANK for allowing me to retaste this, David & Kerry! :)

85% Sangiovese & 15% Merlot; Aged 10 mos in FR oak; 14.5% ABV, 5.2g/L T.A., & 3.55 pH;

N: Minerals & forest florr atop toast with undertones of cherries

P: Med body; RNDISH entry with NICE, ALMOST swtish frt met by an astringent pucker which somewhat resolves by the LONG, very, VERY slightly tangy finish with a bitter/swtness (55:45) to the dusty tannins. NEEDS into, poss through, '20, then drinking for 3-4 yrs more. My EXC-; 92 pts Suckling (10/17) & 85 WE @ $20. [Check with this vendor if interested in their very COMPETITIVE price.]

Note: Also tasted 1/26 & 8/17/19

Robert, THANK you for sharing this vyd designated wine from "III Michaels Estate, now known as Rancho Pequeno." :)

N: Forest floor/earthiness with notes of pyrazines & poss wht choc?

P: LM, poss Med, body; NICE, ALMOST swtish frt met by an astringent pucker which PRETTY much works itself out by the LONG, balanced finish with a bitter/swt (55:45), elegant aspect to the firming, dusty tannins. Deserves another 12-18 mos, then a potential candidate for its 15th? 14.5% ABV; My EXC.