Bob McDonald

9.1

See previous notes for this Cuvée - a Shiraz Viognier from the ACT made by Bryan Martin who is the winemaker at the nearby and famous Clonakilla, for Tim Kirk. Pepper and Spice with Charcuterie - in fact like a junior version of Clonakilla. Interestingly the large label has pencil images of charcuterie in a butcher’s shop. Also excellent QPR. My last bottle. — 8 months ago

Terry Timme

9.4

Bryan fav
70% garnacha 30% mazuelo — 3 years ago

Shay A

9.5

This was a real treat to enjoy courtesy of @Bryan Kesting being in town, and since we both share an affinity for Antica Terra wines, he was kind enough to bring a 2012 Antikythera.

In the past month, I’ve had the 2012, 2015 and 2017, and this 2012 shows just how incredible these wines can age. I would say this is probably the most impressive OR Pinot I’ve had to date. So much balance here. On the nose, it is quite expressive with potpourri/red and purple floral notes and herb crusted black cherries. The palate is supremely balanced between the herbal/earth/clay like notes encapsulated by underripe red and black fruits and a kiss of sweetness...kirsch like? The core here nods to burgundy with structure. While I don’t think this gets any better, I do think it will cruise for years and evolve in to a somewhat different wine. Thanks again @Bryan Kesting for opening this! — 4 years ago

with Bryan

Brian Hearty

9.6

Bryan really enjoyed this wine with his steak frites at Loda. — 2 years ago

with Bryan

Terry Timme

9.3

Bryan
Italian — 3 years ago

Eric Urbani

9.2

Teroldego is mostly grown in Trentino but somehow Bryan Harrington got his hands on some from the Santa Clara Valley, of all places. Dark red in color so it is often used as a blending grape, but tasted just fine on its own. 2011 vintage, 13.1% abv. — 3 years ago

Rock Roll

9.2

I have always been looking for an Oregon Pinot that I liked. This is close. — 5 years ago

Tom Garland

9.3

Charlie Palmer's Pigs & Pinot Sonoma annual weekend event:
5 course dinner Sat night with a course from each chef.
Wines:
2021 blue farm laceroni
2022 blue farm king ridge
2021 Dalrymple pipers river
2019 Dalrymple cottage block
2019 furthermore Starbridge
2018 furthermore Nevins
2020 Sonoma-cutrer founders reserve
2013 Sonoma-cutrer founders reserve
2015 Rochioli three corners
2014 Rochioloi west block

Menu:
Pork rillette
Crispy pork belly
Tandoori shrimp moilee and cured pork grits
Pork and dumplings with pork neck ragu
Heritage pork loin
Chefs: Charlie Palmer, Maneet Chauhan, Elizabeth Falkner, Bryan Voltaggio, Louis Tikaram. — 2 years ago

with Brenda

Brian Hearty

9.6

Bottled 28 March 2018. Blend no. 42. Season 17/18. Shared by @Bryan Frey for a delicious nightcap and to honor Armand’s passing on 6 March. Just a perfectly balanced, funky, citrusy, earthy lambic. Best before 2038, but there is no way I could get my hands on enough to test that date as they would disappear well before then. — 3 years ago

with Bryan

Danny Martinez

9.1

Dinner w Bryan and Katy at Crown Super Deluxe, a fancy Benihana w JAPANESE FRUIT TOMATOES and lobster that jumps off the plate and proper Japanese A5 Wagyu (not some American imitation shit). The wine: a Cab franc merlot that’s lighter than you would expect. A recommendation from the house that was a delicious end to the meal, and was perfect w the Wagyu. — 4 years ago