Donald Williams

9.5

Ty Caton Tytanium. Gotta love the name. And the wine. Made leftover lamb stew into a gourmet meal. — 18 days ago

with Bonnie

Vasanth Balakrishnan

9.0

Hasty decision to uncork this reveals obvious infanticide. Tight, reductive, un-integrated oak the first day. After a day in the wine fridge it’s starting to come alive. That #moonmountaindistrict fruit starts unfurling with black/purple berry preserve nose, subtle baking spices, kola nut, cocoa powder. Lush acidity on palate, chewy tannins that compile on the palate, coasting finish. I’d love to see this wine evolve at 5 years and 10. — a year ago

Caleb Schiff

9.5

Not sure what these others are basing this on but this is lightning. — 3 years ago

Donald Williams

9.5

Just what you want with grilled pork chops. — 15 days ago

with Bonnie

Donald Williams

9.6

This wine continues to amaze. After all these years, it still has lots more to offer. — 7 months ago

with Bonnie

Jody Scharf

9.2

Shout out to @Paul T- Huntington Beach
Great recommendation.
Ty — 3 years ago

Donald Williams

9.5

With a lamb and quince stew, Petite Sirah is our favorite. What a treat to discover this one in a forgotten corner. — 21 days ago

Doug Boatman

9.3

Very well made Cab. Very nice bouquet and body and finish. Drank in 2024
— 4 months ago

Teresa Rudell

8.9

Thanks TY.. — 3 years ago

Dave Schneider

9.5

Oh my! I bought this mature beauty 6 and a half years ago from JR and then I let it mature even more! I didn’t realize what I had laid down and I opened on spaghetti and meatball night. This wine is SPECTACULAR. I’ve never had a Sangiovese that was so beautifully integrated with floral, oak and mint and so many other flavors I can’t pinpoint. I usually find Sangiovese angular, hard and acidic. This wine is simply gorgeous. TY JR. You blew me away! — 3 years ago