Krista Guthrie

9.9

Dinner at Cheesecake Factory

Crisp, light, refreshing — 3 months ago

Severn G

9.2

Dried peach, moist golden raisin, faint green herbs, ripe apricot, nectarine peel, lime peel, under-ripe mango, warm slate and saccharin-like powdered sugar on the tailing ended of the nose.

Go Nahe!!!

Paired with Taiwanese Five Spice Pork (Lu Rou Fan | 卤肉饭) over Jasmin rice with lightly fried eggs from our private egg factory in the backyard. Locally raised NY pork (Highland Farm, Old Chatham, NY). — 5 years ago

Bob McDonald

9.6

Pale Lemon in colour. Smoky sulphidic notes - struck match to the max - like a burnt matchbox factory. A totally different story on the beautiful medium + bodied palate verging on opulent. A sweetish peachy palate - downright delicious. Some good judges say this is the best Chardonnay in Australia. If not, definitely in the top 3. Wonderful with fresh oysters. — 6 years ago

Josh Weinstein

9.4

Brioche bread factory — 6 years ago

with Dom

MaJ CappS

9.1

Fresh olive and sugar free boysenberry chutney waft in this nose.

More of that sugar free fruit leather, purple sage and fig smoked over cedar staves.
Good foggy fruit play with a dark back palette, where anise and herbaceous acidity take this wine to frontal chewy tannic afterthought.
Lingering chilly bits. Poor Alexander. — 7 years ago

Michael Meyer

9.1

The whole damn island is a freakin rosé factory. — 9 years ago

Jennifer Yoldi

9.2

Excellent accompaniment to our Sardine Factory Dinner. Almost buttery, pineapple, and citrus, light acidity, strong mouthfeel. — 9 years ago

Joseph Barsky

9.3

Non Vintage in a 375 mL to kick off our 45th wedding anniversary celebration week at The Sardine Factory restaurant in Monterey, CA. Lovely fruit forward Rose with minimal brioche. Wonderful meal. — 2 years ago

Severn G

9.2

Nose has amazing Gardenia aromas, sweet honey, freshly milled white pepper and cold wax.

Palate has over-ripe cantaloupe, honey drizzle on green melon, (light) lemon/orange zest and juiced Clementine (faint). Light on the acidity and a bit long on the finish. Decanted 60m. (92-93 points, very nice)

Spectacular pairing to fried eggs (backyard egg factory paying its dues even in the cold of winter) over toasted couscous, softened garlic & red onion, fresh green onion and the star of the dish za'atar (I could eat this on cereal!). — 5 years ago

Peter van den Besselaar

9.6

Vintage 2009 | Infanticide. Very intens smell, smell of a textiles factory, soft touch, great balance, all kind of nuts, for me one of the greatest French wines. Paired with 24 months Comté. — 6 years ago

Mike R

9.0

Well my son pulled this and well I liked it but he was enjoying while studying his electrical engineering project drawings as he heads out of town Tuesday for factory automation / robotics work - so proud so I just decided to drink and smile even though he deserved better but he wanted to try this so as a dad we did and he was right - stay heathy — 6 years ago

Martin Bergo

9.1

Liquid gold from Mosel; quite pale but viscous and slightly spritzy; nose is like entering a rubber or tire factory while eating freshly cut red grape fruit and tangerines; fairly high acid on the palate with a round long mouthfilling finish of tropical fruits. — 7 years ago

James Fura

9.6

Special treat, factory direct from bodegas Gonzales Byass. Better shared with those who appreciate a special sherry. 30 years in the making, very sweet, very complex. Loved it. — 9 years ago

with Naara

Matt Sterr

9.0

Slightly bigger, more fruit-forward Shiraz here. As the name suggests there is a chocolate note. — 9 years ago

Severn G

9.1

Nose has tart strawberry, ripe black cherry, blackberry, dried soil with peat and faint creamy oak notes.

Palate has ripe blackberry, ripe cherry, dried garden soil, thawed strawberries, light cedar influence, decent finish but we're underwhelmed overall. Maybe closing up now, revisit in 3-5Y, 2025-27.

Cork pulled, slow oxidation for 3H.

Solid pairing to toasted Israeli couscous, za'atar and lightly fried eggs from the backyard egg factory. For us, eggs are always a great pair to Bourgogne Rouge, they balance wonderfully.

(Also, for the record, no photo trickery on the food pic, our Australorp eggs are indeed that orange; Good diet equals good eggs.) — 4 years ago

Severn G

9.2

Perfect pair of pairings to eggs in a curry sauce over jasmine rice. Good to have the backyard egg factory 👍 — 6 years ago

Naoki Otani

8.9

2.07.3020
Factory Kitchen — 6 years ago

Ellie Wackerman

9.3

With Becky at bar pastoral on the way to laugh factory 6/2019 — 7 years ago

KA

9.3

Great Barbera D’Asti all around @ Factory Kitchen Las Vegas — 7 years ago

David Monaghan

9.2

The brown eyed SIL rocked in with this fantastic bottle of taste sensation ... is there such a thing as a bad crianza/Rioja.. well it ain't this.. it's rare I think wine enhances food but with a barbecued steak it is heaven.. so many flavours that my palette can comprehend... this is a NADAL — 9 years ago

with Baroness