Somm David T

Independent Sommelier/Wine Educator

9.3

I drank a fair amount of Regusci back in the day, but that was when Charles Hendricks was the Winemaker. His last full Regusci vintage, birth to finish was 2013. He did work most of the 2014 growing season, but didn’t vinify it. I guess if you’re going to go out 2013 is a grand vintage to do it. He trained their current Winemaker, but he makes a different style than Charles. Every Winemaker wants to do their own thing. I can’t say blame him/them, but I can decide whether I want to buy & drink them.

When I find older, well preserved Regusci vintages Charles made on the secondary market, I buy them. Not many pop-up anymore.

Owner Jim Regusci inspired the creation of “The 1932.” It is an homage to Regusci's estate vineyards and dedicated to Gaetano Regusci, who acquired the ranch in 1932. They farmed agriculture long before they made wine. First time having this bottling. 2012 is primarily Cabernet with Merlot & a splash of Cabernet Franc.

This is a classic Charles-Regusci creation. Notes after a 45 minute decant. It’s a strong 93 that pushes 94.

The nose is dark & brooding. Ripe; blackberries, black raspberries, black plum skin, dark cherries, some blueberries with raspberries on the edge of the glass. Steamy oak to cedar, dry tobacco, used leather, dark tarriness, anise that rounds out into licorice, black tea, dark spices, some dry herbs-light sage & bay leaf, dry crushed gravel w/ limestone, clove oil, nutmeg, cinnamon, vanillin, baking soda, melted, dark chocolate, caramel, sweet, black turned earth w/ leaves, dark, red flowers framed in violets & lavender.

Ripe but with a dry-ish feel; blackberries, black raspberries, black plum skin, dark cherries that has a liqueur feel to them, ripe, juicy strawberries as it opens up further, some blueberries with raspberries hovering over the top. Shaved oak to cedar, dry tobacco, used leather, dark tarriness, anise that rounds out into licorice, black tea, dark spices with some palate heat, some dry herbs-light sage & bay leaf, dry crushed gravel w/ limestone, dry stone with dust, charcoal notes, clove oil, nutmeg, cinnamon stick, vanillin, baking soda, melted, dark chocolate, caramel, sweet, black, turned earth w/ leaves, dark, red flowers framed in violets & lavender. A slight burn of alcohol on the center tongue, not the back of the throat, which is a bit odd, dark & red slightly withering but candied flowers framed in prominent lavender & violets, full round acidity with a well; tensioned, structured, balanced, elegant finish that lands squarely on evolved earth, dark spice and lasts minutes.

This is still ascending and will reach its peak in three to five years. It will slowly descend over the next 5-8 years.

Photos of; their tasting room/bar, fantastic picnic area, for sale vegetable/fruit cart and a long shot of their estate vineyard & winery. — 7 days ago

Magdalena Chavez

8.9

Not overwhelming but very drinkable straight out of the bottle and breathes well. great balance. Would definitely drink again. — 5 years ago

Polly Marie

9.2

Very good. Very reasonably priced. Nice flavor but not overwhelming at all. Perfect for sipping at home or an easy gift to a host — 7 years ago

Jay Kline

9.7

Initially served to me double-blind from a decanter. In the glass, the wine appeared a deep ruby/purple color with a near opaque core. There was significant sediment but other than that, there were no other potential indications of age since the color was so ruddy. There was moderate staining and viscosity was medium+/high. The nose was fascinating: bright, powerful ripe cherries, plums, dark chocolate, old leather-bound books, earth, anise, exotic spices and tobacco. The leather, color and sediment had me leaning pretty hard towards a Right Bank Bordeaux from an excellent producer, showing 15-20 age. But I wasn’t yet convinced and then, the palate told a different story. It was fresh and full-bodied. Absolutely packed with fruit and spices. It was bone dry with monumental tannin and acid was easily in the medium+ category. The wine was impeccably balance with elevated alcohol and a forever finish. I was now leaning Italy but where? This was not from Piemonte and I couldn’t think of a wine in Tuscany that would be made quite like this. I was stumped…all I knew is that I was in love whatever this was. Then my buddy said it wasn’t fair because the wine wasn’t technically testable…so he revealed the bottle. Of course it’s “Pagliaro” from Paolo Bea. Swoon! This wine has so 👏🏽 much 👏🏽 soul 👏🏽. My first time enjoying the 2012 in many years and this is in a beautiful spot. A wow wine that will continue to deliver well last 2032. Paired with Morgan Ranch Wagyu burgers and bolognese. Bottle No. 3512/9971. Merry Christmas! — 2 years ago

Ed Chin

8.9

It’s color is showing it’s age. Slightly tart cherries and a fair amount of acid with a bit of sweet tannins. Definitely on the wrong side of the hill unfortunately. Still enjoyable. — 3 years ago

Adam Kincaid

9.3

Light, fruity, and tart. Candy apple and peach. Still has lots and lots of time to mature but it isn’t an awkward teenager. Even though it’s a slow developer, it’s graceful and athletic as heck.

It reminds me of going to the county fair as a high schooler, wearing my letterman jacket, thinking I was so cool and nothing could be better. — 4 years ago

with Jillian

Scott@Mister A’s-San Diego

9.4

2020 vintage. A little sweeter than the Steinhugel from Santa Lucia Highlands, this Santa Barbara County Riesling brings a fair amount of mineral complexity equally married with fruit. — 2 years ago

Tom Casagrande

9.0

I like the light touch on the extraction here but just a tad too much new oak for my taste. Delicately colored, with a boisterous nose that shows sappy, ripe but tangy red fruit, some nice moist gravel, and a floral note, but a fair amount of coconutty new oak. In the mouth, it’s not overly extracted and shows nice purity of fruit, but the oak flavors seem a tad too prominent, and there is significant oak-derived tannin in the finish. If the oak had been less prominent, this would have been a doozy!

UPDATE: On night 2, the oak is still prominent, so much so that this reminds me very much of an older style (American oak, light extraction) Rioja. Tasty, but not really indicative of Sangiovese. — 3 years ago

Frank Soldano

9.5

Drinking the 2017 in 2021. Nose is rich with blackberry and blueberry. Lighter on the palate, with hints s of blackberry, strawberry and ripe fruit. Light and smooth with very low tannins. Oaks and a light earthy finish. Very nice wine. Wish I had a few bottles to set aside for about five years. — 3 years ago

Rocky Fagioli

9.0

Grapefruit acidic citrus dry opens up with Blanc flavors WI — 5 years ago