Jeremy Shanker

Sommelier at RN74

9.2

Absolutely delicious, juicy Cali Mourvèdre. Carbonic with notes of mission dig, raspberry, wild herbs. — a month ago

Doug Griffin

9.3

Delicious. A proper Grenache. World needs more Grenache — 8 months ago

Stephen Redenbaugh

9.3

What a delight… 11.5 ABV Pinot Noir with Granor Farms marinated duck breast and oven roasted baby butternuts and griddled potatoes. Ripe, blackberry and black cherry notes… medium weight, bright acid/fruit balance. Growing complexity as it warms…. Long, loving finish. A surprise with this label. — 2 years ago

Ericsson

9.0

Pretty good chard. Initially the lemon notes and the acidity were overpowering, after a couple of hours of aeration and ice cold temp the wine completely turned… Lemon and acidity were still there but brighter and less intense. Also some newfound minerals and even a slight sweet oak note on the finish. I was about the dismiss the whole bottle after the first glass, so glad I was patient and gave it another shot. — 3 years ago

Mary H

9.1

Like a medium dry Sauternes. Tropical fruit, dulce de leche, delightful. — 2 months ago

Brent Clayton

9.4

Poured blind. Most pegged it as Grenache but it was a head scratcher for sure. Amazing stuff! — 5 months ago

Stephen Redenbaugh

9.2

Nice medium dark purple… amazing aroma of crushed strawberries, ripe blackberries, and a touch of savory rosemary. Medium weight, round, ripe, not jammy…nice hit of forest floor, crushed stone, and ‘shrooms. I’m not a huge Grenache-geek but this one works well primarily due to its restraint. I love everything I’ve tried from these guys. Nice to see Mendocino producing something remarkable apart from weed. — 2 years ago

Erik Longabardi

9.4

Beautiful wine — 3 months ago

Alice

10

Favorite rose? — 3 months ago

Aaron Tan

9.3

If I were Nicolas, with my newfound cult status and without some of Burgundy’s more hallowed sites at hand, I’d be tempted to push my wines to all sorts of extremities. Perhaps extract a little more, or sprinkle a little more oak, or reduce yields radically in some way. The goal here would be to make it ‘loud’, that is to have enough volume to imprint my wines into the minds of drinkers who will likely ever taste them once per vintage (the wine in focus had just 866 bottles produced - talk about being a unicorn). Maybe I’d even go so far to challenge the status quo and make a Grand Cru-slaying Bourgogne!

I’m not saying Nicolas isn’t planning or already doing any of this, but drinking the 17’ Aloxe Corton certainly didn’t feel like it, and for that I loved it. There was a certain rawness to the wine which I adored. It felt like a wine he wanted to make - not one made for the collectors or critics, but one made for good times with his mates. It felt genuine.

On day one, the wine was such great fun. A tinge of reduction mingled with the aromatic galore of pitch-perfect whole cluster vinification, followed by pure, juicy red fruits wrapped in particularly fine, lacy texture. It was very ‘glou glou’ in short, and if not for an undeniable inner density that begged to be unpacked, it would not have seen the light of the second day. I’m glad it did though, because on day two it was a truly a wine to ponder. The whole vibe seemed to darken with a myriad of flavours - fresh flowers now melded in with smoky incense, red fruits with plums, and earthy notes and warm spices arised. The intensity too seemed seemed to have increased, yet the appearance of a new vein of minerality kept the wine so digestible. It was just such a pleasure to drink that by the end of it, I was left feeling a little sad that I do not have any bottles of this left in the cellar. Bravo, Nicolas! Don’t change. — 2 years ago