• johnnyo wrote: 93 points

    April 9, 2023 - Rich and full bodied with great balance and mouthfeel.

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  • jrglm Likes this wine: 94 points

    March 29, 2021 - This wine managed to get better. A bottle decant showed off what this wine has to offer. Still lots of backbone left in this wine. Great balance on the palate and a really nice and layered finish.

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  • MIRick wrote: 90 points

    February 23, 2021 - Started out okay, but faded fairly quickly. Believe it is drink up time

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  • Winning_Wines Likes this wine: 93 points

    October 3, 2020 - This is superb and right in its drinking window. I didn't get a chance to keep detailed notes, but everyone loved it.

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  • Rob Paterson wrote:

    July 22, 2019 - Very good

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  • DLVino wrote: 93 points

    September 23, 2018 - A little hot from alcohol when first uncorked, but opened up beautifully after about 90 minutes in the decanter. Smooth, restrained berry fruit, integrated light structure, medium finish. Went well with osso buco.

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  • retired_and_roving wrote:

    February 18, 2018 - Tampa Spring Break III; 2/16/2018-2/18/2018 (Tampa FL): 5/17 wines tasted double blind. This one had a lot of sweet red fruits on the nose. Color was a bright ruby red - so clearly quite young. On the palate gobs of sweet red fruit and soft tannins. Seems like a warm vintage - thought maybe '07 Napa Cab Sauv.

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  • MC2 Wines wrote:

    February 18, 2018 - Tampa Spring Break (the third); 2/16/2018-2/18/2018 (Various Tampa locations (Seasons 52, Capital Grille, Berns etc.)): Wine #5: This is the one that I don't have the score for for some reason. It's clearly syrah with some washington funk but a bit restrained as well. Lots of drying tannin. With more time in the glass felt a bit more intense.

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  • spencehara Likes this wine: 95 points

    February 9, 2018 - With tomato stuff tonight, high tannin. Last night, with mushroom turkey bean loaf... so,so

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  • jrglm Likes this wine: 93 points

    December 23, 2015 - Fantastic wine. Wonderful nose, terrific fruit and layered complexity on the palate. This will benefit from a few more years in the cellar.

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