Ron from VA

9.1

Phenomenal 12 year old Chardonnay from the best vineyard for the white grape in the state of Virginia. Amazing balance between acid and oak w/ classic lemon curd and brioche, sweet sweetness. Second day was even better. Amazing how much it opened up with air.!! — 10 hours ago

Morgan Reese

9.4

Fruity but not sweet. Delicious! — 4 years ago

with Andrew

Ron from VA

9.2

What a consistent build Mark has fashioned with his CF. His delicate approach creates a very aromatic and feminine style – beautiful on the nose and lively on the palate. Wonderful acidity and juicy mouth becomes very poetic and sensual with you lighter fare. — 6 years ago

Michael

9.3

Fantastic cab. Dark ruby color, very fruity with hints of blueberry. Paired very well with charcuterie. — 2 months ago

Kelley Raymond

9.1

Really solid, lots of blackberry notes and a finish that stays with you — 3 years ago

Matt Trader

9.2

Excellent examples of wines PERFECT for pairing with food. They specialize in making a wine that is beautifully complex and layered, but when paired with dishes that focus in on 2 or 3 good ingredients, is an ingredient you realize, "Wow, I can't this with out it".

Elegant, supple, soft - meaty weight, thyme, raspberry reduction, red plum skin, clove. — 6 years ago

Anil Saxena

9.0

Best Shiraz ever. Go get some. — 6 years ago

Turd Ferguson

9.2

Broad fruit.Some tertiary stuff. Citrus confit. Poached pears. Coconut. Plenty of acid keeps it fresh. 14.1 maybe a touch hot on the finish if I’m bring a critic, but this is complex and delicious. Hits its stride with an hour of air. // edit: left 200ml in the bottle overnight in the fridge. Still delicious on day two but definitely verging oxidized and better yesterday. Drink up. — 8 months ago

Greg Makowski

9.3

rich, deeper flavor, $42 — 6 years ago

Matt Trader

9.0

90% Cabernet Sauvignon, 10% Malbec, all from Moon Mountain vineyards, resulting in a dark, weighty, grippy, and spicy wine. Put this with a rich dish and it is perfect. Paired in flight with liver pate on toast. — 6 years ago