Sipping Fine Wine

9.3

Blend:78% Cab Sauv from Napa Valley and 22% Shiraz from Central Coast vineyards in the Camatta Hills, planted with Penfold cuttings from So Australia. Deep Ruby with aromas of ripe berry fruits, spice and herbs. On the palate flavors of ripe cherry and blackberry with notes of cinnamon and cacao. Medium+ finish, fine tannins, lively acidity ending with fruit, cedar and herb character. Very nice! — 2 months ago

Sipping Fine Wine

9.6

Began in 1944, Mario Incisa acquired Cab Sauv & Franc vine cuttings, planted them on San Guido estate, called Castiglioncello, Sassicaia, "the place of many stones". A blend of 85% Cab Sauv, 15% Cab Franc. Lovely ripe fruit & spice aromas. Bold berry fruit flavors with spice, oak, leather & cacao, a powerhouse. Soft tannins allows current enjoyment. Long silky smooth fresh finish ending with fruit, oak and spice. Great now, will age, but drink now, outstanding. Little pricey at $300. Tasting Sample. — 3 years ago

Bob McDonald

9.2

A serious Pinot after the frivolous fresh young uncomplicated Pinot from Bloody Hill (Mayer) in the Yarra Valley. Quite bold with strong red and black fruits of cherry strawberry and raspberry together with earthy mushroom like notes. Finishes with fine powdery tannins. An interesting back story to the origins of the Malcolm vineyard where cuttings from one of “Burgundy’s finest estates “ believed to be in Vosne Romanee were illegally brought from France. Now known as the Abel clone. See full story on the Ata Rangi website. Had my last bottle 111 weeks later on 30 August 2025. Full bodied, textural, dark fruited and certainly delicious. — 3 years ago

Paul T, Missing My Beautiful Wife 24/7

9.5

From the winery: "This single vineyard wine, located next to our winery block on Roennfeldt Road, was planted by Dave Powell in 1994 with cuttings off old RunRig vineyards - some of the oldest genetic material in Australia. The Barossa's first co-fermented Shiraz/Viognier, Descendant has been joined by many more in the last couple of years - a testament to its success. Shiraz is crushed straight on top of Viognier, which has been lightly pressed for RunRig. The blend of fruit is then co-fermented and later the wine is matured for 18 months in barrels that had been previously used for RunRig. The deep red clay soils in this vineyard produce fruit which is very savory, textured and rich, a satin-like texture and a glorious perfume. Of all the Torbreck releases this is one that really needs patience. Its immediate charm can be enjoyed upon release with a few hours breathing, but after the first 6 months, the rest should be locked away for at least 5 years." — 5 years ago

Paul Pigott

9.3

Bold red color, ruby at the edges fade to dark deep red in the middle of the glass. Earthy off the nose. Big taste, super smooth finish and extremely drinkable. Drink now, or 10 years from now, this is great! — 5 years ago

Brett Emerson

9.3

Beautiful Napa Cabernet Bordeaux blend. Would be better in 5-10 years. Really hankering for an aged rib-eye grilled over vine cuttings and spent oak barrels, caressed with rosemary branches dipped in rendered marrow and butter. — 7 years ago

with Jim

Sharon B

9.2

There is a legend behind this grape that after successfully defeating the City of Troy with his Trojan horse, Diomedes is said to have travelled to northern Puglia, where he founded the City of Troia, planting the vine cuttings he brought with him. It’s a delicious wine bursting with dark cherry flavor with a nice long finish. Another nice grape from Italy that I am enjoying! — 8 years ago

Carrie Bowden

9.2

This delightful Picpoul paired so well with local NSW and Tasmanian oysters. It had a bit more body than some French Picpoul Pinet which worked with creamier oysters. — 8 years ago

GaryWEdwards

9.5

A baby at 17 but, with a little patience, opens to elegant, long finish. Label borrowed from’09 but has the 2008 — 9 months ago

Bob McDonald

9.5

Initially oaky notes which blew off after a while. Black and blue fruits, a gingery note with stacks of black pepper. A genuine cool climate Syrah - possibly NZ’s premium Syrah and certainly one of my favourite Syrahs. Black pepper and spice bordering on profound palate intensity. Very northern Rhone - excellent. I don’t know how available this is overseas but it’s worth seeking out. An interesting back story: The winemaker, John Hancock, who worked the harvest at Jaboulet in 1996 received Syrah cuttings from the Hermitage Hill as a gift from Gerard Jaboulet. Hancock planted them in 2001 and now, in good vintages, uses the fruit for Homage. Scents of potpourri, lavender and wild thyme “. I totally agree. I had a 2nd bottle 40 weeks later on 29th March 2025. Very good - seems more peppery than usual. I had a 3rd bottle on 11/10/25. Leaner on the mid palate than I recall. White pepper very much in evidence. I can’t see this putting on weight in the coming years. Next in a year or so. — 2 years ago

Vanessa

9.1

What a beautiful spring day in Minnesota!

The glorious, golden sunshine called us outdoors and inspired us to crack into this 2012 Arnot-Roberts “Amphora” Ribolla Gialla.

We had the pleasure of blind tasting the 2010 vintage when we visited Arnot-Roberts last year. Check out my IG post (@Sips_Ensemble) from June 9, 2022 for more details on that magical visit!

This wine is made from the Ribolla Gailla variety, an ancient and rare grape grown most notably in the Friuli region of northeastern Italy and neighboring Goriška Brda region of Slovenia (where it’s called Rebulla).

Here is a lovely Napa expression coming from the Vare Vineyard in Napa’s Oak Knoll District, which is farmed organically by the esteemed Steve Matthiasson. Growing Ribolla in the Vare Vineyard dates back to 2001, when cuttings were brought over from Friuli, Italy for planting.

Settled at the base of the bottle we can see the lees (fine particles from the yeast), an indication this wine was likely unfiltered (or minimally filtered), lending richness and texture while also helping to preserve the wine.

It’s justifiably showing some signs of age with its deep golden hue and honeyed, nutty notes; yet it still offers round primary notes of yellow apple, bosc pear, quince, orange peel, grapefruit pith, cantaloupe, honeysuckle, white blossom, and wet slate, with a notable creaminess.

Cheers to sipping delicious wine on a delicious day! — 3 years ago

with Deked1

Phasmaster

9.2

Megan borrowed from Anna. Really enjoyed — 5 years ago

M. Christopher Roebuck

9.3

Following the Cuttings... Less jammy fruit, but more regal. Pronounced peppermint in the background. Like the previous cab, blue-black fruits.on the nose and palate. Some spices definitely including clove. What's different is that the tannins are still bold (yes it's 2 years younger) but years equal, this will outlast. Both great wines but this gets the plus mark tonight.

93+ points — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.7

The nose reveals; dark currants, blackberries, heavy black plum, black raspberries, dark cherries and some blueberries. Black tea, expresso roast, anise, crushed dry rocks, big vanilla, clove, a little nutmeg, dry underbrush, sweet tarry notes, leather, woody notes with dark fresh & withering flower bouquet.

The body is big and lush. The tannins are big, meaty and tarry. Very dark currants. Blackberries, heavy black plum, black raspberries, dark cherries and some blueberries & strawberries as they open up. Black tea, expresso roast, steeped fruit tea, anise, crushed dry rocks, dry clay, big graphite, big vanilla, dark spice, clove, light dry herbs, a little nutmeg, dry underbrush, sweet tarry notes, leather, cedar with violets dark fresh & withering flower bouquet. The acidity is round, fresh and beautiful. The big, long, well balanced finish is excellent and look forward to having this in 15-20 years. This one will be a stunner!

Photos of, the barn where they make wine and hosts tastings, our private tasting area inside William’s old office. William desk and their outside terrace area.

Producer history & notes...Seavey Vineyard is located along Conn Valley Road in the eastern hills of Napa Valley, about 15 minutes from the valley floor.

This historical property was originally a cattle ranch. However, records indicate grapes were planted on some of the hillsides as early as the 1870’s. The stone dairy barn, still in existence, was built in 1881.

William & Mary Seavey purchased this property in 1979. The estate was originally founded by the Franco-Swiss Farming Company in 1881 which, closed down when Phylloxera destroyed their grape vines and the Volstead Act (Prohibition) went into effect. At the time of their purchase, they were a horse and cattle ranch. They quickly planted the slopes with grapes and initially sold their fruit to Raymond Vineyards. They have never purchased grapes, all their wine is made from estate grapes. Their vineyards are separated into 20 plus individual blocks.

Today, the property is about 200 total acres of which, 40 acres are planted to vine. Their hillside vineyards produce low yields of rich concentrated fruit. A small block of Chardonnay grows in a cooler lower part of their property. Besides grapes, they also raise cattle which are used to graze the hillsides. They feed the vineyard with the cattle cuttings. In 2003, they were one of the first Napa wineries to install solar.

Mary passed away in 2008 and William died in 2016. There daughter Dorie returned to the family business and now oversees the winery operations. Her brother Arthur also handles national and some small international sales, primarily to restaurants. However, most of their wine is sold direct to consumers.

Seavey’s first commercial vintage was released in 1990 a year after they renovated the stone dairy barn into a working winery. Today this stone building is the centerpiece of the property and is where tastings are hosted.

Since 2011, Jim Duane has been their day to day Winemaker. He’s worked at Robert Mondavi and Stag’s Leap Wine Cellars. It should also be noted that Philippe Melka Winemaker/Consultant has been with Seavey since 1995...one of Philippe’s two initial wine making jobs in the Napa Valley were with Seavey and Lail Vineyards.

Seavy makes about 3,200 cases annually depending on what mother nature brings. They make around two hundred cases of Chardonnay, slightly more Merlot and the rest is of the production is comprised of their Caravina and Estate Cabernets.
— 8 years ago

David White

9.4

It’s Australia 🇦🇺 Day today 26th Jan and this represents the commencement of wine development in Australia
Established by Dr Christopher Penfold in 1844 the vineyard was planted with cuttings brought from England
The family home was called the Grange.
Double decanted and given time to open. At 35 yrs young this will definitely develop further.
Single Magill Estate Shiraz was first created in 1983.
Dr Penfold originally planted vines to produce tonics to treat ailments like anemia and his wife developed table wines - the family eventually listed the business on the Exchange but lost control in 1970s
Must say Penfolds have been producing good ‘medicinal’ tonics for about 180 years 🤗 — a year ago

Sipping Fine Wine

9.7

Began in 1944, Mario Incisa acquired Cab Sauv & Franc vine cuttings, planted them on San Guido estate, called Castiglioncello, Sassicaia, "the place of many stones". A blend of 85% Cab Sauv, 15% Cab Franc. Lovely ripe fruit & spice aromas. Bold berry fruit flavors with spice, oak, leather & cacao, a powerhouse. Soft tannins allows current enjoyment. Long silky smooth fresh finish ending with fruit, oak and spice. Great now, will age, but drink now, outstanding. Little pricey at $300. Tasting Sample. — 3 years ago

Paul T, Missing My Beautiful Wife 24/7

9.5

If Sassicia is 💯 points for 2016 you had to figure their other wine was good as well, give it another 5-10 years without any issues. 2016 was a great year over-there. This at $45 or 2016 Sassicaia at $400.00 if you didn’t buy at $175.00 early
Wine Advocate 94+ review as follows,

This wine is showing exceptionally well in this classic vintage. The 2016 Guidalberto (Cabernet Sauvignon and a smaller percentage of Merlot) opens to a full and generous bouquet and a beautifully rich and velvety appearance. This edition of Tenuta San Guido's mid-level wine offers a bigger aromatic profile, more texture and more volume as well. Dark cherry and blackberry segue to spice, tar, leather and sweet fruit at the end. The mouthfeel is elegantly shaped, silky and nuanced. This may well be the best vintage of Guidalberto I have yet to taste—and you can get this wine at a great price too.
Just south of Livorno, Tuscany, lies the Bolgheri Sassicaia DOC, and the Tenuta San Guido estate, where Sassicia is produced. The estate was originally owned by Marchesi Incisa della Rocchetta, and has been managed since WWII by his son, Niccolo. A true pioneer in the Italian wine industry, his experimenting with the introduction of non-native varieties to Italy, resulted in the world-famous Sassicaia. In Italian, Sassicaia means "the place of many stones" and is used as the proprietary name for the estate's Bordeaux-style blend of Cabernet Sauvignon, Cabernet Franc and Merlot. The vines of the Sassicaia vineyard were originally planted with cuttings from the prestigious Chateau Lafite-Rothschild. The wines of Sassicaia were so instrumental in creating the "Super-Tuscan" sensation that 1994, the Italian government granted Sassicaia its own DOC status in a sub-zone of the Bolgheri DOC. Fermentation takes place in stainless steel vats, and the wines are then aged in French oak barrique for 18 to 24 months prior to release. Sassicaia produces a second label called Guidalberto and recently released a third wine, Le Difese, that is virtually unavailable in the U.S.
— 4 years ago

Billy L.

9.5

1 hr. decant & was ready to rock with my Duck 🦆 Dinner 🥘!!! Happy that Gary Pisoni put La Tache cuttings in his dirty underwear in 1983 prior TSA Bullshit & grafted onto vines in his Santa Lucia Highlands vineyard. This “Poor Man’s” La Tache is always Smokin’ great! AG says 95 Points & his review is point on in relationship to the wine. Cheers 🍇🍷👍🏻👏🏻👏🏻👏🏻 — 6 years ago

Conrad Green

9.3

A beautiful nose of soft red fruits, some spice, soulful plummy stuff. Very burgundinian but the plushness of US Pinot. On the palate this has great poise. Light but intense this has lovely fresh fruit and some gnarly wild herbs with underlying acidity and good length. Apparently the ‘j’ refers to Jayer cuttings being the source of the Pinot. If so, that would go some way toward explaining why this is so aromatic and balanced. Excellent — 7 years ago

with Naoko and Larry

Billy L.

9.4

PNP
V Marketplace Wine Cellar in Yountville Staff
Recommend; cellared for 12 months...easy drinking right now. Fruit forward style, tannins already integrating nicely! Will have to check Argot out further. Cheers 🍇🍷👍🏻👏🏻 — 8 years ago