Jason Gelman

9.4

first time dining at Chef Vola. 22 is incredible , a really powerful and complex food wine with a noticeably long finish. — 2 months ago

Laura Purdy

9.1

Haven’t had this in ages! Always a good one — 7 months ago

Doug Powers

9.4

Less richness and ripeness than the Thompson, this shows a bit of green tobacco aromas, northern Rhône-like, Turner was, I believe, the coolest climate of the Syrah vineyards Joey has used (and was always my favorite Tensley Syrah), should effortlessly age 7-10 more years, long, lingering finish, terrific!! — 2 years ago

with Jim

Brian Lenich

9.5

Chef Volas in Atlantic City — 3 years ago

Shannon Nichole

9.4

Joey likes too! — 6 years ago

Conrad Green

9.5

This is gorgeous. Rounded at the edges., a bit of tang, minerality, a lovely saline note. This is all kinds of promising but young now. Still dynamic and delicious though — 6 years ago

with Larry and Bex

Takuya Namise

9.1

Chef Man (本店) — 7 years ago

James Forsyth

9.2

Tonight we are keeping it simple at home. We ordered delivery from Pasta Flyer, the brainchild of Mark Ladner who made his name as the Executive Chef of Del Posto during its 4*s from the NY Times days. The Rigatone with Ragu is delicious and the sort of thing that is nigh impossible to achieve at home given the slow cooking patience involved. The Fusilli with Basil Pesto is a little grassy but tasted of spring. The Spaghetti with meatballs is probably the least authentic pasta but it can only be a crowd pleaser. Who cares if it isn't Italian... We are in New York. New York authentic, perhaps. The quantity could feed a crowd, which made me happy as I was hungry and didn't need to share.

I opened this entry level Barolo from Oberto. 2013 was such a fabulous vintage for Barolo and it's great to see success at the affordable level as well as the top end. This under $40 wine is plush, inviting and just plain scrumptious. Midweight, it's one for the near term, which is fine by me. Crack open some of these while waiting for the big boy Barolos to age in the cellar for a few years.

Simple and delicious. Pasta and Barolo. — 8 years ago

Freddy R. Troya

9.0

Joey Tensley – “Fundamental” White Blend – 2023, Central Coast AVA – California – USA 🇺🇸

Overview
A Rhône-inspired white blend from the Central Coast that reflects Joey Tensley’s signature style—approachable, expressive, and rooted in Southern Rhône varieties. While exact composition isn’t always disclosed, the profile strongly suggests a mix led by grapes such as Roussanne, Clairette, and possibly Grenache Blanc or Viognier. Crafted for immediate enjoyment, this wine overdelivers with balance, texture, and a polished finish at an accessible price point.

Aromas & Flavors
Ripe pear, golden apple, and stone fruit lead the way, layered with hints of honeysuckle, soft citrus, and a touch of almond. Subtle herbal and waxy nuances add complexity without overwhelming the fruit core.

Mouthfeel
Medium-bodied with a smooth, slightly rounded texture balanced by fresh acidity. Clean and composed, with a gentle weight that carries through a refined, satisfying finish.

Food Pairings
Roasted chicken, grilled shrimp, Mediterranean dishes, light pasta, or soft cheeses. Also shines as a standalone sipper for casual settings.

Verdict
A beautifully executed everyday white blend that balances simplicity and quality with precision. Easy to enjoy yet thoughtfully made, delivering consistency, charm, and value.

Did You Know?
Joey Tensley built his reputation on Rhône varietals, particularly Syrah, but his white blends quietly follow the same philosophy, minimal fuss, varietal honesty, and drinkability first.

🍷 Personal Pick
A go-to daily white that hits the sweet spot between casual and quality. One of those bottles you open “just because”… and suddenly it’s gone. Cheers! — 5 months ago

Ken Venezio

9.0

Helping a chef with a Smith Madrone tasting. This is a very nice Riesling that exhibits apples, peach and some bartlett pear. Just a bit of acidity and you will get a fair hint of oil on the nose, not in a bad way. We gave it a good 1 hr decant and didn't serve it too chilled. Light acidity and a full mouthfeel. 7 year bottle aged and drinking nicely. — 2 years ago

Delectable Wine

Follow to learn about our favorite wines & people.

9.4

The 2020 Syrah Colson Canyon Vineyard is a dense, potent wine. The purity of the fruit is remarkable. Readers will have to be patient, as the 2020 is still incredibly primary. Inky red/purplish fruit, lavender, spice, menthol and rose petal open with a bit of coaxing. All this needs is time and a bit more polish. As always, the Colson Canyon Syrah is one of the most distinctive wines in Joey Tensley's range. (Antonio Galloni, Vinous, August 2022)
— 4 years ago

Bob McDonald

9.6

Mid to bright gold in colour. A note of paraffin Notes of Orange marmalade, toast, apricot, mangoes and almonds. Intensity off the charts. How can you get this much flavour into a wine. A fitting finish to a marvellous dinner. Hats off to the Downs Club - Mark Kennedy the chef, and Peter Barbe the Sommelier. May there be many more such dinners, also Ramon the importer who spoke about each wine with great knowledge. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

@Plate & Bottle Summer Dinner.

Main Course, Beef Skirt Steak, Roasted Tomato, Artichoke, Potato Mousseline. Steak has mash potato, roasted tomato relish, lemony artichoke purée with a smokey component.

Hedy is an amazingly, creative Chef.

Superb food & the wine pairing doesn’t suck as a friend of mine is famous for saying.

Photos of the evening at our friends Jeff & Hedy.

— 7 years ago

Willem Booij

9.5

Paaslunch op huis tuin en keukenniveau

Soms klopt alles. Gisteren was zo’n wijnmoment, vandaag was het weer zo’n moment waarop smaken, gezelschap en een glas uitzonderlijke champagne perfect samenkwamen.

In het glas: Billecart-Salmon Cuvée Nicolas François 2008, een champagne met klasse, precisie en diepgang. Rijp en gelaagd, met tonen van geroosterde noten, citruszeste en subtiele brioche.

De mousse verfijnd, de afdronk eindeloos. Voor mij is deze champagne geen aperitief maar dit is een hoofdrolspeler.

De pairing?
Oesters, puur, zilt en perfect in balans met de frisheid.

Tartaar van wortel, sjalot, cornichon en kappertjes met sriracha-mayo, spannend en licht pikant, prachtig gedragen door de structuur van de wijn

Asperges met mousseline, gerookte zalm en Hollandaise, romig, rijk en precies waar deze champagne zijn diepte laat zien

Een paaslunch die nog wel even blijft hangen. De chef van de Kwalitaria was in vorm 😉

— 5 months ago

Anil Saxena

8.9

Very jammy and rich. Loved the spicy finish. — 7 months ago

Marco Rodriguez

9.0

Nice Pinot with a little spice. Raspberries, tea, with nice acidity and long finish. Drank 2021 — 2 years ago

Severn G

9.2

Confrérie de la Chaîne Des Rôtisseurs, Bailliage d'Albany; 8 August 2021 at Yono's, Albany, NY

Dessert
Chef Gabriella O'Neil's Tropical Pavlova | "Pavlova Mangga & Macadamia"
Meringue | Mango Coulis | Chantilly | Macadamia Chili Crunch — 5 years ago

Mili Desai

9.1

Nice daytime white in hot weather — 6 years ago

Andrew Formi

9.1

2017 from Jack... I had not have a CA cab in awhile... a treat — 6 years ago

I Sax

9.2

North branch inn. Ny — 8 years ago