Bob McDonald

9.3

Unmistakably Central Otago to my palate. Red plums and raspberries. 20% of the grapes were whole bunch. Also aged in 27% new oak. I must mention Neil Martin’s famous Quote, “ Whenever there is a tasting designed to challenge the supremacy of Burgundy, it is usually Felton Road that is ushered into the ring”. Very much on allocation these days and can be difficult to source. — a month ago

Magnus Hovet

9.3

Needed some time to open up, but was worth it. Silky smooth, lots of presence and subtle earth notes. Really long finish and super smooth once again — 3 months ago

Magnus Hovet

9.2

Really smooth. A lot more dark plums, and softer tannins. Earthiness, small amount of spice and looong aftertaste — 3 months ago

Sipping Fine Wine

9.0

Pale lemon color with aromas of citrus and tropical fruit and floral notes. On the palate flavors of grapefruit, green apple and pear fruit flavors with lemongrass and grassy tones, lively acidity. Medium+ finish ending with fruit, herbal, floral, lemongrass and salty mineral notes. Do not over chill so you can experience all of the nuances while you sip this fine wine. — 10 months ago

Scott@Mister A’s-San Diego

9.3

2020 vintage. 100% Grenache. Ripe, spicy biggie in need of a decade's worth of time or a serious decant. 4.19.23. — 3 years ago

Adriana Fabbro

9.2

Mourvèdre Madness Monday. Common threads: tart blackberry, characteristic rustic meatiness/ferrous quality and reduction.

Mataro from Zin master Joel Peterson. Richest, most forward and fullest bodied of the bunch by far. Extracted but balanced. Tannins are plush and wooly. Fresh violets, smoke and licorice. — 5 years ago

with Maura

Tom Walsh

9.3

Rich velvety mouth feel, with a wonderful lingering finish of blackberry — 5 years ago

Brian Hearty

9.6

2014. Enjoyed a small splash at the end of a great birthday meal at The Oven!
Such pure stone fruit and honeyed aromas and flavors with balanced sweetness and acidity. — a month ago

Bob McDonald

9.4

Hopefully Delectable will allow me to write a complete note. Here we go ….
Dark Ruby with a crimson rim. Closed on the nose initially. Straight from the bottle - should have decanted it. Rich on the palate. Latent power with much to give. Dark cherry with dried herbs still to come with further cellaring. This is the first of 5 bottles. In the early days Block 3 was the undisputed best Pinot in NZ but now Block 5 is considered along with other contenders from around NZ. Have the next one in a year. Many good judges think this is the best ever Block 3 up to this point. — 3 months ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Happy New Year!🎈🎆🎊

From mag. Who said the2007 vintage was bad? They didn’t taste it 16 years from inception or 14 years in bottle. Excellent as our first prime rib wine.

2nd night tasting with leftovers. One glass left. It’s dark inky, round, mushy velvety tannins, dark currants, blackberries, blackberries, black plum, dark cherries, plum pudding, strawberry highlighter, dry stones, limestone powder, dark turned earth, soft, fresh & dry tobacco notes, soft lead pencil shavings, wet volcanic ash, moist clay, charcoal, sandalwood, understated dark spice, dark chocolate, just a touch of baking spices, dark & red withering flowers, violets, excellent round acidity and a well knitted structure, balanced fruit & earth, good tension with a long elegant finish that falls on a dry mineral finish lasting 90 seconds.

I always leave an inch to inch and half in the bottle to pour a bit to all at the end. I believe the expression for that is, “The Truth! From the expression, the truth is inside. It doesn’t lie and makes for more extremely concentrated sip(s). You might say it is a lot like monosodium glutamate…everything you tasted in the wine previously, taste more. — 3 years ago

Chris

9.2

Really approachable out of the gate, bright red fruit with good length on the palette. — 5 years ago

Tom Elliot

Founder Northwest Wines

8.9

Not among my favorite vintages of this wine but thoroughly agreeable when the food hit the table. — 5 years ago

Sipping Fine Wine

9.4

Sette Ponti or "seven bridges," refers to 7 bridges crossing the Arno River on the road from Arezzo to Florence. Blend of 50% Merlot, 40% Cab Sauv & 10% Petit Verdot, aged 18 months in new French oak. Very dark Ruby with pronounced aromas of dark fruits, cigar box & earthy notes, touch of floral citrus. Flavors of black cherry & blackberry with tobacco & spice. Fine tight tannins, long finish ending with cacao, tobacco & mineral spice as the finish builds. Decant now! Will continue to age! — 5 years ago

Paul J

9.6

First Rose of the season! Always great! See previous notes and vintages. — 3 months ago

with Brooke and

Sipping Fine Wine

9.2

Located in the western end of Dopp Road where the Chehalem Mountains converge with Ribbon Ridge, medium Ruby with aromas of red fruits and enticing spice. On the palate flavors of raspberry and wild cherry with pepper, toasty spice and earthy notes. Young with fine integrated tannins, well defined, elegant with underlying richness, long finish ending with oaky notes. Nice value, will age well! — 3 months ago

Scott E. Becker

9.4

[Tasted on November 23, 2025 at Home with Michael, Rachel and Kat]

Raspberry and blackberry fruit, with violet and soft cedar notes. Wine Spectator rated 96 points and rated #4 in its Top 100 of 2025 list. — 7 months ago

Paul K

9.0

Was a little lifeless. Good nose of leather, dried flowers, and dark plum. The pallet was just a bit flat. Also hate wax. Almost lost a finger… — 3 years ago

Shay A

9.4

This 2017 is less opulent, more compact, and tightly coiled compared to the 2016. Because of that, I followed this wine over two days.

On day one, this was tart and tangy…almost steely and too powerful. Day two saw this blossom and expand on the palate. The tart/tangy vibe is still there but it’s accompanied by a deep richness. Everything about this Chardonnay is lemon driven…lemon oil, lemon scone, powdered lemon tart bar, especially on the nose. There is a nervy vein of acidity at the core carrying notes of pineapple and white peach, but never pushed too far to the ripe side. One of those wines that retains freshness with the richness. If popping now, decant 1-2hrs or hold another few years, and enjoy the 2016 before opening this 2017! — 5 years ago

David McNally

9.2

All the classic graphite, iodine, cassis and green pepper (perhaps a little overwhelmingly so) on the nose. Palate of INTENSE pepper (dare I say Serrano)…but overall light and enjoyable. Lacking some bottom end that may evolve in time? Still feels VERY young. A great 7th anniversary wine. Truth be told, slightly disappointing, though only had a one hour decant… — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

For steak dessert, 2007 Caymus Classic. Chuck, why oh why, did you change the original styling of this wine? 🤦‍♂️

I ran out of my cellared Caymus Classic. Classic is pre 2012 vintage. In 2012, it was changed to a highly marketable consumer friendly wine syrup that drinks well early for some. I can’t palate it.

I recently went to the secondary market and found some beautifully stored 2007. Missed it.

The nose reveals, stewed & candied; blackberries, black raspberries, both plums, black cherries, poached strawberries, raspberries, boysenberries, full scorched earth, grey clay, potpourri, dark under stated ambers, dark, moist forrest floor, dry sage, notes of Worcestershire sauce, eucalyptus with withering; dark, red, purple flowers.

The mouthfeel is glorious with balance & length. Ripe fruits of; stewed & candied; blackberries, black raspberries, both plums, black cherries, poached strawberries, raspberries, boysenberries, blueberries hovering over all the rest, scorched earth, dark spice with subtle yet punctuating heat, nutmeg, clove, cinnamon & vanillin, dry crushed, limestone rocks, grey, mud clay, potpourri, dark under stated ambers, dark, moist forrest floor, oak char, expresso, black licorice, dry sage, notes of Worcestershire sauce hues, eucalyptus/mint with withering; dark, red, purple flowers. The acidity is a rushing, spring mountain river. The length, balance fruit & earth, elegance, polish would captivate most any discerning palate.

Chuck, I think you should make both Caymus Syrup & Caymus Classic again.

She is at the tail end of her precipice. — 5 years ago