11/23/2022 - Stammc wrote:

Gave to mom and dad, was past prime

10/21/2022 - Sashimie wrote:

Tasting event sample.
Stewed cherry and black fruit on entry, round acidity. Wood and vanilla show in the mid and it's just sweet fruit through the finish. I was looking at the talent sheet and the price for this seems wrong. Then I looked at previous years which describe elegant and balanced fruit with restrained acidity at a $16-18 price point. This has no restraint and is $40. Did someone cook the goose? What's up with this year? Also the following years price went up as well, so maybe this is an unfortunate trend.

12/5/2021 - temoore48 wrote:

Very pleasant cab, keychain body. Would drink again.

10/29/2021 - Portland Seth Likes this wine:

I agree with Jake. Definitely some up side, but maybe not a lot. Good structure, seamless, but no interesting flavors, mostly plum and cassis. Young and primary, hold.

6/23/2021 - Jake112380 Likes this wine:

Still good, but this bottle is a bit disjointed. A little less fruit, a little more tannin, a little less balanced. 89-90, rounding up based on my prior note. Considering the other notes, maybe some bottle variation?

11/14/2020 - Jake112380 Likes this wine:

Nice blend. Went great with a hearty beef soup. Excellent mystery buy from garagiste. Structure to age for another decade, but drinking well now.

11/7/2020 - Brian Glas Likes this wine:

A bit tight. Medium plus acidity. Fruit struggling to get out. Still the raw ingredients are here. Will try again tomorrow. I should read my own notes before opening these.

10/25/2020 - Jake112380 Likes this wine:

Sideways dude has it wrong. This is a good wine. It’s legit.

Blackberry compote and vanilla aromas. Flavor is big, juicy marionberry initially, followed by a bit of acid, oak, tobacco. Big-ish tannins. Long finish that features starts with black fruit and fades slowly.

5/10/2020 - Gruffalius Likes this wine:

Fantastic qpr at $20. Very dark in color. Some light candied fruit but more intense than many Oregon pinots. Gentle tannins and acids play on the tongue.

8/4/2020 - jmcmchi Likes this wine:

Decanted three hours, served at 60 F

Elegant fruit on front, restrained acidity. Equally enjoyable after meal, could potentially be a bottle to drink on its own

2/20/2020 - Portland Seth Does not like this wine:

Another 10yo Abeja that was past its prime or flawed. This flaw isn't fatal, but the fruit is faded and stewed. Drink asap.

12/25/2019 - MaineMark Does not like this wine:

Note to self: Don't buy any more Wind Gap. Don''t look at the fabulous price. Don't look at the lofty critic scores. Just don't do it.

I get that some people like these, I am not one of them. There are too many other really enjoyable wines out there to fall into this again. One bottle left: bring it to a party, and make it someone else's problem.

8/26/2019 - Charlie C wrote:

The nose is a bit harsh with some trace of violets. Nice dark fruit, black cherries, pepper. It is starting to become unbalanced. The acidity is somewhat harsh and not in balance with the fruit and sweet tannins. Finishes long, but again a bit too acidic. Overall, palatable but that’s it. Drink soon. The acidity will become intolerable in the next year or so.

8/8/2019 - rakasome Likes this wine:

Marvelous. Deep, deep color. Powerful on the olfactory. Maybe gonna be best in a year or FIVE! Yes, I agree with another comment that Cameron Kontos is hitting his stride. No wonder they have so little to sell retail as the wine clubs are maxed out. You don't get into a club for shitty wine.

4/25/2019 - ppearson9 Does not like this wine:

Honestly what are you morons drinking? second bottle went right in the drain same as the first. I wouldn’t feed this filth to my mother in law.

1/2/2019 - wintersbar wrote:

Is it just me, or does anyone else detect an unacceptale level of brett?

10/27/2018 - jmcmchi wrote:

Pretty solid fruit-driven easy drinker. Good value

Brilliant in boeuf bourguignonne

10/6/2018 - theusualsuspect wrote:

In no small part, reflects the quality of the vintage and quality Barolo. My basic thought here is that as pronounced as the difference is between old style Bordeaux and modern style Bordeaux, the difference between old style Barolo and modern style Barolo is even more pronounced. It seems to me that the balance point is different in good vintages. And it isn't about wood. Old style barolos never closed up like this, and I've been drinking them off the boat since the early 70's. Remains to be seen whether they will ultimately deliver the mouth filling tar and roses generosity of old style Barolo when they come out of this shell. Three hours in shows major heat. Another issue - whether modern style barolo can carry this heat.

6/16/2018 - Eslotnick.es@gmail.com Likes this wine:

Took bottle to cookout, not best place to judge, especially with colored plastic "glassware." Nevertheless, wine appeared deeply colored (garnet and beyond), strong raisiny nose, much fruit and richly structured. Will benefit from additional aging. Great value and good example of Rhone Grenache....

2/28/2018 - AGELVIS Does not like this wine:

Open four hours (decanted 30 min in fridge just before drinking). Deep purplish color. Candied red and blue fruit, vanilla, oak and alcohol on the fruit forward nose. Smooth, dry, somewhat tart palate. Soft, but firm tannins on the medium long finish.

This was much better straight out of the bottle and I may have given it 88 points. With that said, dying in four hours is not good. This a PNP CS (now I know).

2/25/2018 - fitchbuck Likes this wine:

Solid effort, probably my favorite PB to date. Drunk immediately after decant; tannins softening, this is likely in its sweet spot right now. This wasn't over-structured like their 08 merlot I recently had. For $30 it was a decent get; for the community ave. of $50+... not so much.

12/22/2017 - thebonnydooner wrote:

Somewhat surprised by the scores on this wine. This was exactly what I had in mind when pulling a NZ pinot. Nice sweet fruit, but not candied at all. Good complexity and great balance, dry fine tannins and decent acidity, with a hint of brush and forest floor. Riper than most burgundy's but nowhere near the concentration or candy of CA. Most similar is OR, but even those wines are more ripe than NZ. To me, this is a delicious typical pinot that outperforms the price.

12/3/2017 - RPerro Likes this wine:

Consistent with prior notes. Top QPR wine of the year for me.

4/2/2017 - TexasBob Likes this wine:

Light red. Intense cranberry juice notes on the nose. Sour red berry notes. Not unpleasant, but far from compelling. Still, the sour red berry structure is a bit like picking a scab - it hurts, but has a pleasurable aspect. Solid minerality and good acids.

6/30/2017 - vinpin Does not like this wine:

Just ok. Muddled taste with red fruit notes.

3/20/2017 - M. D. Van Norman Likes this wine:

Smooth and pleasant. Not as rambunctious as its sauvignon cousin.

10/28/2015 - Jake112380 wrote:

Nose is hard to place because it's fairly light, but my wife nailed it. Mostly river rock with a just a few herbal notes. Light cherry flavor, but the fruit is quickly overcome by earth, herbs, and tannins. Light anise and tannins on the finish. Overall, I like it because it's so different, but I wouldn't want to drink it every day.

3/22/2016 - NorthPilot06 wrote:

Dark fruit flavors of plum and blackberry - tannins have matured (09 vintage) - alcohol forward (volatile acidity) with secondary tabacco flavors

11/26/2015 - km5 wrote:

Light crisp and dry, with minerals and slight strawberry fragrance. Colors not fibrant but tastes fine. Went very nicely with turkey dinner.

11/26/2015 - Motz wrote:

Drank over three days, alongside a 2010 Casanova di Neri Tenuta Nouva Brunello di Montalcino and a 2010 Grand-Puy-Lacoste. Focused bouquet of Italian and red plum, blackberry, blackcurrant, pomegranate, peppers, graphite, Italian herbs, Tuscan dust, ink, charcuterie, tomatoes, and meatiness upon opening. The wine has opened considerably since March 2014. Richness on the attack transitions to a highly appealing texture, backed by powerful weight and structure at the middle and back. The focused and layered finish does not quit.

On the second and third days the wine also added tobacco, thyme, rosemary, sanguinity, and intense minerality. These and all the elements from the first day melded into a pure, harmonious elixir of exceptional depth and complexity, each phase revealing intriguing nuance. Powerful acid, refined tannins, and exquisite balance given its power. Beautiful now, better in time. This is likely a twenty five to thirty year wine from today. If scoring for right now, 97, 98-99 in time. Worth seeking out.

11/16/2014 - hello555 wrote:

I went to the tasting room and I thought it was a wonderful Malbec from Walla Walla and I can't wait to open it in a couple of years.

4/13/2015 - wineguy56 Likes this wine:

Knew this wine needed some cellaring to smooth out the tannins. Nice initial berry gives way to cocoa notes. Lingers well on the finish.

4/30/2014 - Jake112380 wrote:

Mostly melons and straw on the nose, although there is also a hint of floralness. Flavors tend more to pear and apple, with a nice acid backbone. Short finish.

1/31/2015 - sequoiagrove Does not like this wine:

Red colored water with a funny mouthfeel. after decanting and with food some very tart cherry and red currants emerge. Im putting it nicely. My wife said "ewww, you should put a post it note on a glass when it has undrinkable wine in it. Its like toilet cleaning liquid". I think I can cross off beajolais and put it in the same category as chile wine (except el qui). Avoid.

1/30/2015 - Jake112380 wrote:

Great bottle. Similar notes from the last, and the peach flavors really came to the fore after a few hours. Wish I had more...

12/3/2014 - Don and Pam Likes this wine:

exceptionally good. Tasting very nice at this time

7/22/2014 - djlevin Likes this wine:

I was looking at some recent tasting notes on this wine and I definitely have a different view. There are those that record the gradual loss of fruit in a white/rose wine as a marker of the descent into oxidization and eventual fault. I don’t understand this thinking. Wine does not need to be a fruit bomb to be appreciated. In many quality wines, bottle age promotes balance and softens structure – qualities I enjoy very much. Apparently, this thinking does not follow the palate of many wine consumers. I prefer some bottle-age on fine whites and rose! Take a well made white/rose with solid acidity, nice texture, lower alcohol, a minimum of oak and without any one characteristic overpowering the other… put some age on it and I am sold! Doesn’t matter whether white, rose, or bubbly. The right wines almost always do improve. So, this one knocked my socks off! It is a different tasting experience than the first bottle back in 2011. Beautiful, delicate nose of strawberry, hay and herbal mint. The palate is losing the fruit, but still begins with tart strawberry and now just a hint of watermelon. A touch of butter comes through from the lees. The huge acidity has toned down a bit, but still assertive enough to surpass most of the rose I taste. This is wonderfully dry, with enough fruit to mask any bitterness. The texture on this rose is wonderful! What the winemaker did with leaving this on the lees to age for a time before bottling, is almost god-like in its brilliance. IMO, the optimal window for drinking this wine is 2014-2015. Don’t let it sit much longer, or too much of the fruit will resolve. What a great value in Rose! Oregon shines again!

12/5/2013 - VeniceCalif wrote:

I think 2011 was a tough year; this wine shows some of the struggle. Medium black cherry color with a bit of orange. Oak, white pepper, and cherry nose. Brisk on the palate, light-bodied, with tart red berry flavors and spicy notes. Finishes quickly with a bit of grip and very low tannins. Worthy and drinkable.

11/11/2012 - Banzai wrote:

Every second bottle of bad quality