Paul Weil

9.0

This Livermore Cab is rich and jammy. It has tart cherry, chocolate, and red bell pepper flavors. — a month ago

Jeffrey Woo

9.0

Pale lemon (translucent) hue. Pronounced aromas of bell pepper, gooseberry, grapefruit, with a hint of grass. Medium-minus body with high acid. Citrus and minerals on the palate. Long finish. Exemplar of New Zealand Sauvignon Blanc. — 4 months ago

Tom Garland

9.4

45 min decant(decent chunky/fine sediment). A remarkable medium garnet color with bricking. On the nose: beautiful perfumed notes burst from the glass with sour cherry, mint, dusty earth, currants, wet cedar, green bell pepper....could sniff all night! Taste: soft and round, smooth, elegant wine with raspberry, cedar, currants, musky earth, and a nice dark chocolate cherry finish. YUM! A wine that has hit its stride over the past few years with time to go. — 2 years ago

with Brenda

Nick Arensdorf

9.1

Juicy fresh blackberries and reduced black cherry, bay leaf and green bell pepper, and graphite. Subtleties of anise, mint, sandalwood and vanilla. Bursting flavor on the palate in my opinion. Deep purple, medium tannin, medium acidity. Yummy $15 rec from Mark and BGarden. — 4 years ago

Bob McDonald

9.3

A deep Ruby red - no hint of bricking. Coonawarra mint noticeable on the nose. Possibly drinking this a little young at 16 years of age - at least a 20 year old wine. From a warmer year showing cassis, blackcurrant, milk chocolate and a little bay leaf. Fine grained persistent tannins. Hand pruned and picked, natural yeast fermentation, matured in French oak. A gift to us from the owner and winemaker, Sue Bell. Drinking well, thanks Sue. I hope you don’t think we drank it too early. — 2 months ago

Shengli Hu

8.9

Medium minus concentration of garnet color. BRETT. Roasted green bell pepper, tart tomato leaves, hawthorn, iodine, dried tea leaves, oregano, bay leaf, blood/sanguine. Medium acidity, dissolved medium+ tannins, medium+ finish. — 2 years ago

Seth Masterson

9.3

I'm probably partial because he's my neighbor but anyway the glass is full of spicy artisan black licorice and fruit leather made with black currants and just a touch of bell pepper on the nose that triggers a mouth watering effect for me.
First taste is very earthy, to the point that you would think that there's got to be dirt on your teeth. It's thankfully lighter than most 'Cali cabs' but it is grown in a high (300m) area of the Santa Cruz Mountains and blended with an intelligent mix of merlot (17%) and cab franc (4%). And only 13% abv.
I think it's about $45 or $50 retail which is a steal. — 3 years ago

Kirsten Christiansen

9.5

Just ripe peach, some grassy notes. A little green bell pepper. Very drinkable. Another excellent NZ Sauvignon blanc. — 3 months ago

Jakub Kalinowski

9.3

Tight & closed with dark black currant, graphite, cracked pepper, green bell pepper and an animalistic whiff. With time more fruit comes to the front but also some bay leaf, the graphite turns into stony minerality.
On the palate this is tightly wound around a core of pure black fruit and graphite & iron minerality. Amazing energy & power yet in a closed, quiet way. Gloved. Terrific depth. Love the cloves & bay leaf & rocky minerality in the super long finish.
This is quite profound - and is so very young.
A great wine from an unusual place. Love it! — a year ago

Lyn Farmer

9.3

Medium Ruby with lovely aroma of cherries, Raspberry, red plum, red currant, mountain herbs and violet. Medium body, crisp acidity and medium Intensity flavors of cherry, plum, raspberry, violet and an herbal note of bay leaf and bell pepper. One year aging in older barrels. Only 1,000 bottles produced. The tannins are notably soft and silky. La Visciola is widely considered the greatest producer of wines from the Cesanese grape (they also have two other bottlings). — 2 years ago