Press Room

Reviews

Score: 91 | April 4, 2019 | Wine Spectator

An alluring display of gamy cherry, raspberry, plum and rose aromas and flavors, augmented by mineral and wood notes. Complex, smooth and well-structured, ending with a dusting of tannins. Best from 2022 through 2043.

Score: 91 | April 4, 2019 | Wine Spectator

Spicy, with vanilla, clove and olive notes accenting the black cherry, earth and smoky flavors. Rich and powerful, ending with beefy tannins. Best from 2022 through 2033. 

Score: 95 | April 4, 2019 | Wine Spectator

A subtle vegetal aroma accents the black currant, blackberry and floral flavors here. Rich, ripe and lush, yet backed by a solid structure, remaining fluid and concentrated on the long finish. Best from 2023 through 2045.

Score: 90 | April 4, 2019 | Wine Spectator

Fruit-forward and zesty, with snappy cherry, sweet anise and pepper flavors that have a vibrant finish. Drink now through 2023. 

Score: 90 | April 4, 2019 | Wine Spectator

Concentrated accents of slate and graphite flank the dried cherry and currant flavors in this red. The creamy finish offers sandalwood and spice notes. Drink now through 2022. 

Score: 90 | April 4, 2019 | Wine Spectator

A tensile backbone structures the densely packed dried red fruit and spice flavors. Richly savory midpalate, with suave tannins on the finish. Drink now through 2022. 

Score: 90 | March 25, 2019 | Wine & Spirits

A blend from two vineyards in the Petaluma Gap, this ages in French and Hungarian oak barrels (40 percent new). It's dark and spicy, a four-square pinot with briskness and floral notes to its cranberry flavors. Round, smoky and a little brash, it will pair well with crispy orange beef. 

Score: 90 | March 25, 2019 | Wine & Spirits

From four growers in Marin, including the Stubbs and Corda vineyards at the southern edge of Petaluma Gap, this has cool, taut flavors of strawberries and cranberries along with a salty, coastal impression of seagrass. That saltiness brings out a touch of bitterness in the oak; the wine could use some seared duck breast to fatten it up.

Score: 91 pts | March 25, 2019 | Wine & Spirits

Earthy and layered, this rises from its oak tannins toward rich scents of red plums and a bristly note of conifer. The fruit is sweet but clean and light on its feet while the tannins need something with a lot of char on it before they’ll move into the background. JCB stands for Jean-Charles Boisset, the scion of the Burgundy wine family, who runs Boisset’s portfolio in California.

Score: 91 | March 25, 2019 | Wine & Spirits

This is powerful and heady yet integrated so that the layers of nutty flavor, from green almond to fragrant almond oil, come together in a marzipan-scented finish. The undertow is cool and fresh, drawing the toasty richness and smoky lees into lasting focus.