Matthew Cohen

9.2

Nose: baking spice.

Palate: gorgeous fresh juicy cherry fruit. — a month ago

Brandon Boesch

9.5

Tasting great right now. Needs about an hour of air and even better at 2-3hours. Cherries, minerals, game almost blood sausage like, pepper, hint of baking spice. It’s light despite these flavors. Initially it had a manure funk that has completely drifted away. A lot of tart cherry and berry smashed onto a stone plate. It’s really unique. Hope I have more of this one somewhere in the cellar. — 2 months ago

Brandon Boesch

9.4

Raspberry, clove dominant baking spice, some forest greenery, touch of dried cranberry, cherry, but really well balanced. Just lovely mouthfeel. — a year ago

Brandon Boesch

9.2

Really like this. Better on cooler side. Some pepper, a lot of bright fruit, plum, stone, savory herbs, but good fruit forward drinking wine. More cool climate style rhone blend than most of SB county. — 2 months ago

Brandon Boesch

9.5

One of the best makers of sauv blanc in Santa Barbara county. Great balance, lemons, grass, minerals, tangerine, passion fruit, saline, honeysuckle, but this is clean. Outstanding this year! — 4 months ago

Brandon Boesch

9.5

Needed to decant. Black tea, cherries, baking spices, some apple, long finish that coats the palate. Ongoing cherry, spiced cider, good acidity. Just lovely. This has a very long life ahead of it. — 10 months ago

Brandon Boesch

9.5

So freaking good. Grapefruit, limes, sea salt, tropical fruits, a hint of cream. Outstanding as always. — 2 months ago

Makhanna Seerattan

10

Rich really liked. Peppery, little tangy but smooth. Air it. That really makes it nice — 3 months ago

Jeremy Shanker

Sommelier at RN74

9.2

Intense and meaty sardegnan red. Always love trying panevino wines. — 7 months ago

Brandon Boesch

9.5

I like this better with some age. Really great full flavor with balance of acid. Went really well with halibut ceviche. — a year ago