Doug Powers

9.1

Very fresh, lively, primarily redfruited aromas and flavors, some spicy notes as well, super nicely balanced, great acid, shows admirable restraint, should age nicely midterm (5-10 years?), very good “entry level” Zinfandel, long finish!! I’d read that the 2023 Zins, grown in a relatively cooler year, had a very long growing season, with excellent acidity, and I’d say this shows all of those characteristics. Morgan nailed this, it was great to finally meet his “adult” version, my wife and I first met him about 35 years ago at a ZAP event at Ravenswood hosted by his father Joel. — 2 months ago

with Jim

Stephen Redenbaugh

9.1

Clean, crisp, nice acid/fruit ratio. Lemon, lime, kiwi notes with nice weight on the palate and length with a touch of stem bitterness that works well. Morgan’s SB’s are often among my favs... and this one holds its own. True bargain! — 4 years ago

Adam Nesto

9.0

Michael cruse crushes this wine. Still one of my favorites. @Michael Cruse — 5 years ago

with Ben and Douglas

Christian Fischer

9.5

Always a treat. Such an incredible and unusual distillate. Currently being served in the Air Canada LHR lounge, I almost couldn’t believe my eyes. — 7 months ago

M. Christopher Roebuck

9.1

Still a solid 91+ in my book.

91+ points — 3 years ago

Ely Cohn

8.9

I had higher hopes for this guy. Mostly because of my respect for Cruse. All things considered I preferred this years Valdiguie Nouveau.

This is mineral laden with salts and cinnamon and black cherries. Could use more harmony and symphony. — 4 years ago

Scott Soren

9.4

Showing different than the 14 or 15. Much more well rounded. My knock on the first two vintages was the lack of depth on back end. This has changed that. Black fruit in this dense Syrah. Lovely wine — 5 years ago

Henry Fuseler

9.0

9/2023. My dessert at Chive Blossom, Pawleys Island SC. Nice full flavor with good caramel. Not too sweet either. — a year ago

Jeremy Shanker

Sommelier at RN74

9.0

Exceeded my expectations. Dosage felt high but it was a nice Champagne to open with Family on thanksgiving. — 2 years ago

Severn Goodwin

9.3

Nose has mashed blackberry, ripe black current, ripe black cherry, wet saddle leather, horse barn, dried mint, fried green herbs, chopped bacon, muddy garden soil, constantly developing...

Palate has mahogany shavings, black cherry 🍒, dried garden soil, day old bacon bacon 🥓, over-ripe black currant, warm dark chocolate, (minor) baking spice with a very long and intense finish. This wine has at least a decade in front of it tonight. Perfect, supple cork on extraction.

Still quite tannic, decanted 4h, needs much more time to reveal it's true self.

My retailer commented this was not a standard CA Cabernet, more Bordeaux-like, and he was fully on point. The stink on the nose really pointed us away from CA right away.

Paired to some expertly grilled, medium-rare Delmonico steaks from my favorite, local farmer in Columbia Co. NY (Kinderhook Farm), well salted (in advance). Finished with Maldon smoked sea salt, best which exists in the world, IMHO. Also roasted beets with goat feta from VT, where I can only image goats listen to Phish and eat Ben & Jerry's ice cream daily, because only a stress free life like that could yield cheese this good.

I'd like to know the blend on this, should anyone know, I can't believe it's 100% Cab based on the stinky nose, which we appreciate. — 4 years ago