Brendan Baker

9.3

Salted lemon, slight matchstick reduction, bright acidity, intense and long ⚡️🍋🥳 — 4 months ago

Jay Kline

9.3

Popped and poured; enjoyed over a several hour period. No formal notes. I figured this would be a baby and it certainly was. At this point, everything is wound up into a tight coil. The nose is loaded with dark crunchy fruits, green bell pepper, tobacco, dried Italian herbs, aromatic wood and light baking spices. On the palate, the fruit is super fresh. This comes across elegant however the structure is pretty significant; the acid in particular with the tannin being a bit more on the sneaky side. I drank alongside the 2018 Beta “Maus” and while the nose on the San Leonardo was a bit more exotic, these shared a lot of similarities from a body, texture and structure standpoint. I expect this will begin to show better after 2026 however, I have no plans to touch my remaining bottle until after 2030. Patience will be handsomely rewarded. — 2 years ago

Jay Kline

9.1

My first experience with Tegan’s Chardonnay and I nerded out on this one. The fruit for this wine was the last harvest from the “Chuy” vineyard, a dry-farmed mountain vineyard at 1000ft elevation with 45yr old vines. It was particularly fun for me because Ketan Mody also harvested Chardonnay from Chuy in 2018 to make a one-off Chardonnay under his Beta label. Both are delicious expressions of the variety. My notes on this one below:

Popped and poured. A very brilliant color reminds me of a yellow diamond and beautifully transparent with medium viscosity. On the nose, kumquat, passion fruit, and lime. Slightly reductive. On the palate, tropical fruit and saline minerals with the silkiest of textures. Medium+ acid helps deliver a long, satisfying finish. Lovely now but could probably cellar for a bit too. If only I had been allocated more than one bottle. — 3 years ago

Brendan Baker

9.4

redcurrant, cigar box, med body, med + acidity, fine drying tannin, classic 😋 — 5 months ago

Bryan Kesting

9.4

Ketan is doing such a good job with these wines. Consistently good. — 9 months ago

Jay Kline

9.3

Popped and poured; enjoyed over two days with consistent notes. This is my first bottle of the 2018 “Maus” which shares the same clonal material as the fruit from Montecillo but sits about 1000ft below. No formal notes. The overall impression of freshness is unassailable. At this stage, the wine is super duper primary with cassis and tobacco taking a dominant role. There seems to be some fairly good tannin management happening because the effect on the palate is moderate. Acid, on the other hand, is medium++ and there may be a touch of VA; all good though. This is a very light, elegant and natural expression of Cabernet Sauvignon that’s showing a bit green at the moment however, I feel very confident that time will help this flesh out. Patience will be rewarded. Drink from 2025-2038+. — 2 years ago

Brendan Baker

9.1

Baked apple and brioche, lemon zest, med acid, round, fairly long 😋 — 5 months ago

Ray Vanderhoff

9.0

Very interesting and spicy dessert wine. Dark golden color. Aromas of orange zest, mango, lychee fruit and a bevy of spices. The palate notes orange marmalade, cooked peach and those ever present sweet baking spices. Viscous texture but not syrupy sweet for a dessert wine. Paired nicely with carrot cake. Interesting! — 5 months ago

Erik Longabardi

9.4

Burgundian, lemon pith, opulent. Lovely as it progressed to day three when I finished — 2 years ago

barak heller hayun

8.9

terrible days in Israel.

an Israeli off dry riesling and that's a change.

11% abv

medium to full body.
high acidity.

white flowers, lemon rind and leaves, lime, peach, green apple peel and hints of ginger.

on it's own sweetness is hinted.
combined with not too spicy indian style veggie take away it felt much sweeter and lifted the cuisine.

medium 🎯

very interesting. feels like a good but not great kabinett german Riesling.

great vfm @ 80 nis. — 3 years ago