Scott@Mister A’s-San Diego

9.2

2021 vintage. Last tasted 10.8.25 (9.2). Light-medium bod this visit vs medium bod previous go round. Fantastic nose still redolent of dark fruit-infused graphite, blood, night time riverbank mud and dark chocolate-covered cherry. Finish currently that artificial, grapey cough syrup mixed with espresso...a veritable ayahuasca potion flavor (don't ask me how I know) and fairly bitter. Wine all about the approach and handshake vs the actual transaction but still very interesting and worth the super affordable price. Not the biggest BDX so you could easily bounce into Rhône or Burgundy or Bandol to keep the party going. 1.6.26. — a month ago

Scott@Mister A’s-San Diego

9.3

2020 vintage. Last tasted 3.16.24 (9.2). Medium-heavy body. Nice richness, dill and fruit up front along the dial. Took approx an hour but the tannins finally started rolling in. Tannic handshake upped the score from a 9.2 to a 9.3. 7.7.24. — 2 years ago

Chris A

8.9

Stunningly good! Great vanilla toast lead-in opens up to a well balanced citrus handshake that rides along a jet stream of smooth, full bodied greatness. Nice, supple and satisfying finish rounds out the glass.. — 5 years ago

Tom Elliot

Founder Northwest Wines

9.2

Pronounced middle-Mosel terroir with 9% alcohol. At 28 years this estate Kabinett has shed all of its initial juiciness and replaced it with slate mineral earthiness and a firm handshake. — 3 months ago

Scott@Mister A’s-San Diego

9.3

2021 vintage. Medium body. Definite handshake tannins. Enduring concentration and finish. 03.14.25. — a year ago

Scott@Mister A’s-San Diego

9.3

2018 vintage. Decanted and tasted after two hours. Medium-heavy body. Juicy introduction with a firm, tannic handshake directly thereafter. Nice first impression of the 2018 tasting now but 3-5 years from now likely leads to a better opinion. 4.26.24. — 2 years ago

David Kline

9.4

Yellow watermelon orange, border of opacity. Loose, bright, white foam. Suddenly enough, none, but fast and oily brain grooves and amorphous blob-people trace out the forlorn and droopy lacings. Cheer up! The nose is full of concentrated tangerine zest, with look-alive lime, and lemon scented sunshine glinting off of shattered space debris. There is something so ‘dessicated lemon’ here, with a lambic-balsam edge, but also gasoline and lemongrass-white pepper. Anomalistic. Tasty sour pear, grapefruit, and funky golden plum all burst in sour unison, leaving pineapple to prickle amidst the pieces, and apricot shows ripely, timely and dedicatedly sweet, perhaps even slightly dried. Really amazing and complex, seamless without becoming divergent or clunky. Sour NE style double ipa... looking forward to the imperial version, should one materialize. #sixpoint #sixpointbrewing #sixpointbrewery #sixpointcosmichandshake #sourale #sour #sourbeer #souripa #ipa #indiapaleale #newenglandipa #sournewenglanddipa #dipa #beer #bier #biere #birra #cerveza #cerveja #abv #dap #intergalactichighfive #collab #collaborationbeer #victorybrewing #twoworldscollide — 6 years ago

Scott@Mister A’s-San Diego

9.4

NV. 2014 base. 42% Pinot Meunier, 30% Chard, 28% Pinot Noir. A little flighty and definitely lean. Great, no-nonsense and direct slap...er...handshake tho. Can see this having the occasional bad day but when baby comes to play, your middle and finishing palates will be absolute seduced. 03.12.25. — 10 months ago

Scott@Mister A’s-San Diego

9.1

2022 vintage. Great vineyard but too lush and without the underpinnings that it usually provides in a Tench Vineyard interpretation. Not a fan of this style for this price with the TRB handshake relative to the multitude of Napa Cabs/Tench Vyd efforts in this same relative $ range. Underwhelming. 10.09.24. — a year ago

Jamie Lauder

9.0

2017 vintage.
Sweet floral notes perfumed with bright red fruit and licorice.
This is Nebbiolo with mint, earthy cherries and grippy tannins.
The grapes come mostly from vineyards in Barolo and the last couple of vintages from Barbaresco too.
Luca Vietti would come to Vancouver years ago for tastings and to handshake buyers.
I asked Luca….”Why do you make Perbacco?”
His response…..”I want people to enjoy Barolo wines and not pay Barolo prices.”
The man is a Saint. — 5 years ago