Jake Hajer

9.1

Such high toned chalk. Needs another 5yr! — 11 days ago

Ted

9.0

I have had this sitting around for a while and finally pulled the cork. No complaints with this at 5 years of age. — 6 months ago

Brad Jensen

8.9

Really only comes alive with fatty foods or cheeses. Drank at a Lioco tasting at a friend’s place and we agreed that, on its own it’s too closed up and austere, but blossoms with food! — a year ago

Jake Hajer

9.2

Cranberry, strawberry, sassafras. Chocolate cupcake. High toned. Light bodied. Easy to drink. With depth and character. Very good! — 2 months ago

Rufus King

9.0

Flavorful California Pinot Noit, with low acidity and tannin, but slightly astringent finish, served with burrata salad at Sorellina in Boston — 10 months ago

Brad Jensen

8.9

Pale pink/orange color, medium, slightly oily body with a prominent floral nose, with notes of orange blossom, slight baking notes and mandarin citrus, with a somewhat deep, underlying funk hidden in the background. Palate has prominent citrus, slightly underripe lemon and acidity from the start, with a slightly creamy finish with hints of watermelon rind and a subtle minerality that stays with you on a lingering finish. It’s very good, but I don’t know if it’s for all that often. — 3 years ago

Brad Jensen

9.2

Beautiful freshness and energy! A slightly grassy and salty nose, with notes of hay, lime and citrus rind. Color is like a crystalline yellow, with green hues deep in the core. — 3 months ago

Jake Hajer

9.0

Clean and crisp. — 10 months ago

Renato Hoyle

9.2

High acid. Food friendly. Grapefruit — 2 years ago

Shengli Hu

8.9

Newest release: 2021 sealift vineyard. Closer to Napa. On a seismic fault - sandy and blue volcanic soils. 35% French new oak. Cola, tart red cherry, cherry tomato, tart red plum. Tart pomegranate, sweet spices. Finishes sweet. Elevated acidity, medium tight tannins, medium+ body a bit of heat. 13.6%. PH 3.51, TA 6.1 g/L. 0.1 g/L RS. Brix at 23.7. 3.26 tons hand harvested and sorted in Sept 9. Drought concentrated berries of clone 115 fermented on wild yeasts in small open top tanks with 33% whole cluster. 4-day cold soak then regular pump overs during the slow long 14-day fermentation. Aged undisturbed for 10 months in 33% new French oak. No fining or filtration. — 3 years ago