Anil Saxena

9.0

Really enjoy this blend with monastrell — 2 days ago

David Shaw

9.0

Fresh, blueberry,, raspberry and cherry flavors, light tannins, just a touch more acid without becoming tart. Chill slightly. — a month ago

Samuel Tyndall

9.2

Think it’s a little young?? Idk, very good. Think it could enrich in time. Coal, oak, smoky, but a little too red fruity on after taste. However after a glass that acidity is very nice. Maybe it just needed to open up. — 4 months ago

Ruud Verhagen

9.2

enjoyable and smooth CS from Spain… — 4 months ago

Dave Keatley

9.0

Really well balanced wine. Great tannin, acidity and texture. Lovely red fruit — 5 days ago

Angelo Casagrande

8.9

Little funk on the nose. Sour cherry, some minerals and a bit of smoke. Little lighter than I expected, some healthy tannin on the back end. Really fine wine for $20 or so. Nice to see Vallana’s around again. — 2 months ago

Tom Casagrande

9.2

Old-school hint of barnyard funk in the nose. Not enough for any concern, and it plays nicely with tangy, zingy macerated cherry and spice. A bit of crushed stone. Rapier-like acids propel the fruit along. Tannins are very soft. (Thanks to my brother @Angelo Casagrande for the gift!) — 4 months ago

Marshal White

9.3

Absurdly delicious. A beautiful expression of the south of France. Joy in a glass. Refreshment and pleasure; just enough richness. — 16 days ago

Ericsson

9.4

One of those unicorn wines. Just a unique wine made of blend of varietals. Mostly Cab but some Pinot in there too. 2003 gives it a brickish color. Gorgeous wine with lively fruit and good acidity; lingering on the palate. “Daumas Gassac apparently has a geological formation unique in the Languedoc: chalky, friable, poor in humus, the bits of earth ranging in size from mere grains of sand to little stones, a soil similar in aspect, similar in constitution, to that of the Côte d’Or and the Italian Friuli.” Excerpt from Adventures of The Wine Route. — 3 months ago

Camilo Jaramillo

9.3

241103 finca papá. Muuuy interesante en el cachete. — 4 months ago