Peter van den Besselaar

9.1

Vintage 2016 | Brut Nature | It is very easy to make a mistake. Thinking you are drinking champagne. This Cremant is made of 1/3 Pinot Noir, Pinot Blanc and Auxerrois and got 48 months sur lattes. High acidity, minerals. Impressive. Paired with Sunday breakfast. — a year ago

Jeff Spicoli

9.0

Good but expensive — 4 years ago

Robb Miller

9.0

Possibly the best Zin I’ve tasted. — 5 years ago

Dennis Michael

9.4

Great as expected for the price and grape. Not sure if I will buy again I’ve had better value for the price, particularly Macchia petite Syrah. — 5 years ago

Stephanie Lunn

9.0

Smells like flint, plum, and evergreen. Notes of blackberry, chocolate, and dark cherry. A hint of leather and pepper. Bright acidity. — 2 years ago

Byron C Mayes

8.9

Dark reddish purple with near black core. Inviting nose and medium full palate of ashy blueberry, red blackberry, and high-cocoa dark chocolate. Dusty, medium plus tannins present (but not assertive) from entry. Medium acidity wrapped up in it all, and a lengthy finish wraps it all up. Classic California PS with enough stuffing for the connoisseur, but still enough approachability for the novice. Drink now through 2030. — 2 years ago

Christopher Innes

9.0

Yummy, first wine in new wohnung. Hurst bought it — 5 years ago

Tobin Spratte

9.0

Racy, aromatic. Pineapple, passion fruit, mango, grapefruit, guava, gooseberry, tinges even of Sancerre-like refinement. Finish has less zip than New Zealand, a flatter, though still pronounced acidity like a Pouille Fume. — 2 years ago

Gary Roberson

9.1

Needs a little more “jammy” like Truett Hurst a surprise at the end. — 3 years ago

David Patterson

9.0

Hard to differentiate from the black sheep by my amateur palate. Both more full-bodied than some of the other Pinots. But very good with a well peppered pork tenderloin. — 5 years ago