Matt Schwartz

9.2

Caramel, sugar cane, maple syrup and vanilla — 3 months ago

Crystal Anne

10

THIS is my kind of red. Dry, jammy, a hint of chocolate, and ends with a perfect amount of smoke. Loved loved loved this one. Now to find out where to buy it by the car for the house! — 3 years ago

Keith Crump

9.0

Go Gisborne — 4 years ago

Brandon Boesch

9.5

Very nice. I get a ton of floral notes and herbs. Hint of lemon and peppercorns. Very dry but with an obvious hop funk on the finish. — 5 years ago

Paul T HB

9.7

Good bottle all the way to the last drop, — 2 years ago

Justin Wade

9.6

Wow, really good. Definitely a favorite. — 4 years ago

Rob Brobst III

10

@Paul T- Huntington Beach @Warren Sapp @Stanley Barrios — 4 years ago

Brandon Boesch

9.7

Such a well balanced and complex beer. The fruit and brett are so well integrated. — 2 years ago

Severn Goodwin

9.1

Wine 10/12 (Riesling)

Nose has tart green apple, Mandarin orange slice, orange zest, under-ripe peach, slate, wet sandstone and over-ripe pear.

Palate has sugared lemon slice, salted green apple, Clementine zest, Tangerine slice with mild acidity, wet slate and slightly dry, long finish. Always a solid wine pretty much each vintage, the benefit of a Saar multi-vineyard blend, balance by portion (blending) control.

Once again it is notable that I have made one full trip around the Sun earlier this week. We had our small, social bubble team to the house for celebrating my getting older and somewhat less flexible in advancing age...Whatever will be done when I creast 50? Well, at least it's several years until needing manage that concern.

We enjoyed well-salted Ribeyes (Kinderhook Farm - Valatie, NY, prepared 48h in advance), turning to a beautiful medium-rare after a mere 12m of grill time and smashed, small red potatoes with capers (yeah try it, don't judge me yet). None of the bottles were particularly planned as 'steak wines'; we didn't care as it really was a wine nerd-fest of grapes/regions, from Burgenland, Austria to Brittany, France. Wine and food were on individual plateaux today. This was the vom Boden Spring Experience case, expertly curated by Stephen Bitterolf, and well received by our tasting crew. — 4 years ago

Philip Patston

9.0

Not the fanciest but always dependable. — 5 years ago