Amanda Speier

9.7

2017. Floral bouquet on the nose, punch of cherry cola. Black Forest gateau with kirsch and old leather. Herbal poultry blend on the finish. Rich and complex. Unami. — a month ago

Somm David T

Independent Sommelier/Wine Educator

9.4

First up, this is made by Master Sommelier-Raj Parr & his business partner Sashi Moorman. I studied for my Sommeliers test one day with Raj.

Second, this is one of few Santa Rita Hills I like. Most are over extracted for me. IMHO, many drink like Cabernet-Pinot blends. This is not. It is more Burgundian in style.

The 2018 is starting to come around. It shows some nice evolution & integration.

Lush & ripe entry of; blackberries, dark cherries, both plums, strawberries, black raspberries, raspberries, cranberries, dry herbs are bountiful, mid, dark spice, a touch of smoke, grilled meats, moist clay, limestone, dry top soil, some menthol, eucalyptus w/ bark, mid berry cola, red, dark, blue & purple florals for days, excellent round acidity, nice; tension, structure, balance & elegant finish that lands on spice & softened earth that lasts nearly two-minutes. — 3 months ago

Scott E. Becker

9.2

[Tasted on May 26, 2025 at Home with Jay, Linda, Matt, Wendy and Beth]

Red and black cherry fruit, with earth, black tea and an iron note. — 5 months ago

Kevin Mullally

9.0

Really good. More body than a typical gamay I think — 2 months ago

Dave

9.0

I've had worse! But 2017 edges this one out slightly. This 2018 is less complex, but shows pleasant flavors of green apple, melon, grass... a stiffer finish than previous vintages.
Listening to the thunder outside. — 3 months ago

Mike Lev

9.1

Gamay rose! Cranberry, floral, lovely. — 5 months ago

Matt Ragan

9.0

Crushable and versatile — 3 months ago

Gene Chow

9.1

Balanced with restrained fruit. Nice acidity and nose. — 3 months ago

Alvaro Bustillos

9.2

Segunda comida la pauleee en la xolline con coche y dury en magnum — 4 months ago

Rufus King

8.9

Sharp French Gamay with high tannin and grapeyness, served with venison at The River Café, Brooklyn, NY — 6 months ago