Tom Casagrande

9.1

Really nice for current drinking. Spicy berry fruit, intense chaparral herbs, and beef jerky on the nose. Palate is super soft and flowing, with loads of savory, iodine-tinged minerally notes overlaying dark berry fruit. Loads of flavor without loads of weight. Very much reminiscent of an old-timey Cotes-du-Rhône (pre-global warming/Philippe Cambie). Good value too about $21. — 10 months ago

Scott@Mister A’s-San Diego

9.3

2019 vintage. Last tasted 4.6.22. Medium-medium/heavy body. It’s got the garrigue stink (Mediterranean herbs/native scrub flora…similar to the Southern California herbs/native scrub & chaparral) and smoky nose. Prominent lavender, fudgie flavors thin out slightly on the finish. Definitely brooding. Hide a bottle or two away for future considerations but it’s firing now. Not a lot of Vacqueyras juice escapes from France (not a lot made) since it’s a relatively smallish, SoRhô (Southern Rhône) area. Generally, fantastic value play on resto lists or in the retail world. This one is no exception. 70% Grenache, 20% Syrah, 10% Cinsault/Mouvèdre mystery combo. Vines are 35-40 years old. If you encounter this out in the wild, throw a net over it and wrangle it back to camp. — 3 years ago

Tree Kilpatrick

9.0

Nose is interesting. Hint of raisins with a forest or chaparral type woodsy thing. Maybe mushrooms too? Flavors are luscious, lovely and intriguing. It’s kinda like good Syrah and Beaujolais mixed. Smooth tannins, juicy AF, and tart on the backside. This is still one of the best values in CA wines. Thanks J.Lohr for keeping it coming. — 3 years ago

Scott@Mister A’s-San Diego

9.6

1997 vintage. Still dark as all get out. A quarter century has thinned out the massive body to medium body but the unified nose/flavors are full of chaparral/scrub, cassis, baking chocolate, gravelly dirt and blackberry reduction. Tasted approximately two hours after decanting. Miles to go before this one sleeps. In the zone now and likely so for another decade before any noticeable drop off in this old school Dunn experience. — 2 years ago

Matt

9.5

Lithe, perfumed, graceful and yet ample in its delicious fruit and length. Unlike most wines made in the style, Gauby always manages to have this tannic framework and structure that is tense and fine boned yet yielding at just the right moment. Dried red cherry, crushed berries, blood orange, chaparral, wet leaves, black tea, potpourri, rose petal, candied apple, cinnamon, clove. Has some natural leanings but pleasantly so. — 3 years ago

Matt

9.5

This wine fucks. Deep, heady, absolute pleaure in the glass. It’s fruit, herbal tones, alcohol, tannin and acidity all holding form and balance. Serious yet hedonistic in its deliciousness. Roasted plum, orange peel, peach pit, raspberry jam, white pepper, beef, juniper, talcum, coffee, gravel, chaparral — 3 years ago

Tree Kilpatrick

9.1

Lovely color. Smells nice. Woodsy and a bit fresh. Flavors are juicy and interesting. Plenty of tannin. Floral rose petals and hips are here from the Bobal. Elegant. Fleshy. Plenty of chaparral and Mediterranean coastal herbs in there too. — 2 years ago

Adriana Fabbro

9.4

What does Friulano taste like after 8-9 years in bottle?

Magic.

There’s so much you can smell long before your nose hits the glass: freeze dried and fresh golden apple, pear, white peach, green/white melon, honeyed, honey suckle, beeswax; yellow meadow flowers and drying grass; chaparral, chamomile, balsam, vanilla, brass, white licorice/pepper/mike n Ike’s.

Featherlight on the palate with an epic finish.

Paired with “Italian shrimp & grits” (polenta, tomato sauce, shrimp, fennel, pancetta, white beans). The wine played nicely with all of the flavors, but the combination of pancetta with this wine was simply godly. — 2 years ago

Allison Lyzenga

9.0

Quick taste; brilliant ruby; aromas of rose petals, sulfur, red berry; dry, medium plus acid, medium tannins, light body, flavors of bright tart berry, cranberry, sour cherry chaparral, thyme; very interesting — 3 years ago

Allison Lyzenga

9.0

Medium ruby; medium intensity aromas of red cherry, red currant, blackberry, thyme, chaparral, forest floor, potpourri; dry, medium plus acid, medium tannins, medium alcohol, medium body, medium intensity flavors consistent with aromas; well balanced, varietally typical — 3 years ago