Steven Beishuizen

8.9

On the nose, this is all red current... Raspberry takes over for me on the palate... Tart but not overly acidic. Graphite. Light vegetal. Tannins are smoothe... Red plum skins. Very powdery pepper. The finish is just medium and there the raspberry turns more candied or artificial. We paired with serious BBQ fare... Brisket and smoked chicken legs... I think the raspberry notes here really worked with the BBQ as we didn't include any rich molasses-y BBQ sauces. The Greek origin of the wine had me include quite a bit of oregano in the rub for the chicken which also seemed to elevate with the wine. — 4 months ago

with Anita

Byron C Mayes

9.1

Star bright pale straw. Inviting nose of citrus rind and raw almond. Echoed on the medium palate which adds ginger, underripe mango, and birch. Tangy, medium plus acidity runs from entry to moderate finish. The second white of Valandraud is a lighter, brighter expression of "upper middle-scale" Bordeaux Blanc Sec. Great entry into the style for the New Zealand or modern California SB drinker. Pair with fresh water fish of course, but also fried chicken, roast suckling pig, or vegetarian fare. Drink now through 2025. — 2 years ago

ESF

9.3

Thanksgiving Standard - with life left, showing classic aged Burgundy color, nose & palate. Hasn’t lost much weight making it fantastic w/turkey day fare — 3 years ago

Byron C Mayes

9.0

Dark red purple with near black core. Inviting nose and medium full palate of black currant, burnt plum, and light tar with medium acidity and lip smacking, medium plus tannins, all carried through the medium long finish. That finish is dark and site particularly prominently mid-tongue. A steak wine without question, but also at home with a wide range of hearty and rustic fare. Drink now through 2028. — a year ago

Byron C Mayes

9.0

Dark amethyst. Inviting, voluptuous nose of blackberry and violets. Echoed on the medium full, fruit-forward palate adding juicy black cherry and a hint of earthenware. Medium tannins and medium plus acidity. Excellent Dundee Hills PN that's a great foil for almost any fare, but with enough fruit for on its own drinking. A bridge between California and Burgundy. Drink now through 2026 or even a bit beyond. — 2 years ago

Byron C Mayes

9.0

Deep, glass-clinging red purple with near black core. Peppery boysenberry rules the abundant nose. Echoed on the full-bodied palate along with ashen leather (leathery ash?) and black cranberry. Juicy medium acidity. Medium plus, non-aggressive tannins. A classic Gigondas from a world class producer of same. Hearty winter and early spring fare (I’m having pot roast) will shine, but feel free to let this upscale your cookout! Drink now through 2030. — 3 years ago

Louis Martin

9.1

Sweet, light, burst of cherry, with slightly bitter aftertaste. Goes well with classic Italian fare (we paired with spaghetti and Turkey meatballs). — 2 years ago

Ed Ivora

9.1

Low alcohol at 12.9% punches above its weight! Reminds me of an enjoyable 12.4% Chianti I enjoy so much👍🏻 — 2 years ago

Byron C Mayes

8.9

Classic volcanic red. Dark garnet. Abundant nose of blackberry tea, brick, and red apple peel. Echoed on the medium palate with juicy medium plus acidity and fine, earthen medium tannins. Palate continues through the dark and lengthy finish. What Etna is all about. Juicy, earthen fruit that's a fine accompaniment to almost any red wine (and some white wine) fare. Great alternative to Pinot Noir or Garnacha. Drink now through 2026. — 3 years ago

Chris MacLean

9.1

Superb with fancy Chinese fare — 3 years ago

with Sarah