Kendric Vineyards makes wine from the ground up. The Sangiovese comes from my Mom’s vineyard, Reward Ranch, in the Shenandoah Valley of the Sierra Foothills of California. I grew up in this area (Amador County) and worked in agriculture (prunes, walnuts, grapes) there as a kid. This was the first vineyard I planted, on breaks from school, in the early 1990s. My Mom has continued to manage it, with some input from me, into her 80s.
Sangiovese is the main constituent of Chianti and the only grape of Brunello. Using those Old World reference points, between these vintages, I’d say that the 2014 inclines a bit more toward Chianti, and the 2015 inclines a bit more toward Brunello. To compare and contrast more specifically, the 2014 is lighter, more open, more aromatic, more herbal. The 2015 is richer, more structured, longer on the palate, more mineral.
Both vintages were fermented with 100% whole clusters, meaning that the stems were included. The hope with stem inclusion is to produce aromatic complexity. That expectation is just now coming to fruition with the 2014, which makes me think that the aromatic grace notes are still a year off with the 2015. If you’re inclined to cellar your wines at all, I’d suggest popping the 2014 now while you stash the 2015.
I had to move crazy amounts of granite just to get the vines in the ground, and I hope this wine expresses that rocky aspect of the vineyard. The notable thing about the soil here, apart from the granite boulders, is that it’s bright red from the iron content. Though an abundance of one mineral in the soil doesn’t mean that same mineral will be abundantly represented in the wine, there is an iron tang that is a signature of this vineyard.
Lamb and pork are perfect pairings with sangiovese’s cherry fruit. If you can work in some mushrooms or rosemary to pick up the earthier and more herbal elements, so much the better!
2014 Kendric Sangiovese, Reward Ranch, Shenandoah Valley of California
Tasting Notes
The 2014 sangiovese has earthy black tea, graphite, green olive savory notes and granitic grip that play off the tart red cherry fruit. Lighter, brighter and more herbal than the 2015.
- Stewart Johnson
To my knowledge, this is the first bottling of Sangiovese that Stewart Johnson has produced … The wine offers up a stylish bouquet of cherries, orange peel, coffee, lovely spice tones, a touch of mustard seed and a good base of soil. On the palate the wine is young, fullish and nicely transparent, with a good core, tangy acids and a long, chewy finish of ripe tannins that will need some time in the cellar to resolve…In time, this will be very tasty.
- John Gilman’s View From the Cellar
Winemakers Notes
About 2/3 whole clusters (spice), crushed by treading, with a few pounds of pressed viognier skins (aromatics) added to the fermenters.
One fermenter inoculated with yeast; the other left uninoculated; no noticeable difference between the two after fermentation.
Fermented relatively warm (~92F peak) to enhance earthier components.
Left on the skins for extended maceration in fermenters for 45 days to build richer tannic volume.
Aged in a mix of French and Hungarian oak (20% new) for 2 years.
2% syrah added to round out the finish.
Egg white fined (lightly) to polish tannic edges.
Bottled unfiltered, Fall 2016.
Specs
Alcohol: 13.6%
RS: <0.3 g/L
TA: 6.9 g/L
pH: 3.38
Volatile Acidity: 0.6 g/L
Production: 150 cases
2015 Kendric Sangiovese, Reward Ranch, Shenandoah Valley of California
Tasting Notes
The 2015 is richer, more structured, and longer on the palate. The cherry fruit is softer but buttressed with blacker (tarrier, if that’s a word) tannins. The verve in this vintage is supplied less by acidity and more by an iron mineral tang that is a signature of the vineyard.
- Stewart Johnson
Even though Stewart Johnson’s Kendric Vineyards is based in Marin County, the grapes for his fine sangiovese bottling hail from the Reward Ranch in the Shenandoah Valley. The 2015 vintage of this lovely sangiovese comes in at 13.9 percent octane and offers up an excellent bouquet of cherries, lovely soil tones, coffee, a bit of orange peel, fine spice tones, a touch of fresh oregano and cedary oak. On the palate the wine is fullish, pure and very transparent in personality, with a sappy core of red fruit, moderate tannins, lovely acids and impressive focus and grip on the long and still youthful finish. This has a bit of backend chewy tannin to resolve (though this is mitigated already with the right food) and could use a bit of time alone in the cellar to soften up a bit. It is a superb example of this fine varietal, which so often in California seems to end up pumped up like Barry Bonds in his last days with the Giants. This, however, is pure and classic in profile and very impressive!
- John Gilman’s View From the Cellar
Vineyard & Winemaker Notes
100% whole clusters (spice) into open top fermenter, crushed by treading, with a few pounds of pressed viognier skins (aromatics) added to the fermenters.
Uninoculated fermentation.
Fermented relatively warm (~92F peak) to enhance earthier components.
Left on the skins for extended maceration in fermenters for 45 days to build richer tannic volume.
Aged in a mix of French and Hungarian oak (20% new) for 28 months.
Sierra Foothills, east of Sacramento and southwest of Tahoe
Elevation: ~1500’
4 acres Sangiovese planted 1994
Isole e Olena cuttings grafted on 110R rootstock
Deep, rocky, red, sandy loam granite soil
5’X 9’ spacing on bilateral cordons with vertical shoot positioning
Stewart Johnson farms the Kendric Johnson Vineyard on leased land at the boundary of the Marin County and Sonoma Coast appellations 8 miles west of the Pacific Coast. This 8.5-acre vineyard was planted in 2002 to clones 37, 115, 667, 777, 828, Pommard, and Martini. Yields are extremely low at this very cool site. Stewart graduated from University of California at Berkeley, obtained a doctorate in political science from Yale, and graduated with a law degree from Hastings. While interning at the Environmental Protection Agency, he was drawn to winegrowing and winemaking rather than being confined to an office practicing law. With his wife, who is a Marin native, he discovered the pastoral beauty of Marin County and ended up growing grapes there.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2014/2015 Kendric Vineyards Sangiovese - $15 = 9.66%
Great to see @KendricPN Stewart here again!
Tasty PN’s I was introduced to on a Berserker Day past with the help of some familiar names here.
First Sangio’s I’m aware of as well, and these are the kind of notes that really inform and educate.
Hopefully we’ll here from some good rats here as well.
OK purchase the case. Is it a 4 way split W/Klezman he did send up the SoCal flare, or just 3 way??
( mossy-obtuse-earwig - $150 / $12.50 )
Have a good weekend all!!
Too much whisperin’ going on…
So it looks like PL and I both snagged a case, so we have two cases split three ways, currently; awkward.
As this seems to be Stewarts’ first vintages, I’d kinda like three each for a half case total, so it looks like we need one more in SoCal to make this an easy split.
Any volunteers?
@winedavid49
Where is Stewart anyway. Toss a lawn dart his way and get him on the boards to chat us up.
@klezman@PLSemenza@rjquillin@Winedavid49 these are only sort of the first vintages. I took a stab in 2012 and wasnt happy with the outcome. That one went down the drain. The 2013 I thought had potential and bottled, but it never quite came around after bottling. I dumped that vintage on Grocery Outlet just to get it out of the cellar. So, these are the first two vintages that I’m willing to recommend and sell. That said, I don’t claim to have completely mastered sangio, which, it turns out, is a pretty challenging variety.
@nostrom0 That verbiage was probably left over from the pinot offer, and that was a little confused. The pinot vineyard is west of SF Bay and, obviously, east of the Pacific. The sangio vineyard is separate, by a wide margin. It’s up in the Sierra Foothills.
Had a Nocetto Sangiovese last night. No connection to this offer but that was my last Sangiovese. I am hoping there are notes forthcoming that will push me over the edge!
Very closely related to Noceto, though vinification is different. My parents’ place is down the same road as Noceto, and we planted this vineyard at their behest, using their cuttings from Isole e Olena. They bought all the fruit for years, occasionally making a Reward Ranch (my folks’ place) single vineyard bottling. More recently, they started to cut back on purchased grapes, though they still buy from us, and that has freed up some fruit for me to start using.
@KendricPN This tie in sure won’t hurt sales. There’s some serious Noceto fans here! Comments on the last Noceto Reward Ranch bottling are very positive.
We’re about 15 minutes from Treasure Island. Definitely in for 4, and looking forward to being able to visit in person if/when they open a tasting room. Love sangiovese.
@radiolysis
Looks like you and I could do a 6/6 split on the case I got and leave @klezman@PLSemenza to split the other one.
4/4/4 splits difficult with six bottles each of two wines.
Kendric 2014 Reward Ranch Sangiovese
87 Points
Nicely lean and not overly fruity, this medium-bodied wine has the typical firm tannins, leathery aromas and herbal flavors of the grape variety and makes a nice change of pace from the usual California menu of full-bodied, oaky concoctions. 8/1/17 JG
Kendric 2015 Reward Ranch Sangiovese
86 Points
This medium-bodied wine is well-balanced, moderately flavorful and has a good, gripping texture. Light red cherry and cranberry are the flavor focal points. 12/1/18 JG
@winer I don’t want to get into the whole “points” debate, but 86 and 87 points are pretty strong scores. Many many wines are in that range.
Me, I don’t care how many “points” are given since I find that to be complete BS. I do care what the descriptions say.
Of course, ymmv
@klezman@winer I agree about the scores. Back in the day 87 was considered way strong.The whole point/score/review thing has gotten skewed. But that’s a topic that can be talked about for a long time. The comments from Wine Enthusiast and Gilman are all quite positive.
@kaolis I submitted to both. Burghound and Gilman are the main guys I submit to. Wine Enthusiast has enough name recognition to be usable shelf talker material if you get a good score, but in the shuffle of critics there, it’s become less worthwhile for me. On the other hand, the shuffle at Wine Spectator might be beneficial. I knew in advance that my wines would never suit Laube and so never bothered. I don’t really have a bead on the new guy covering CA there. This is part of the score inflation phenomenon – as you get to know the palate of the critics, you direct your submissions accordingly. Pretty soon, everything each critic is throwing 90+ around left and right because they are mostly being submitted wines that are roughly in their wheelhouse.
@KendricPN Interesting thanks. I’m being dramatic here but live by the sword die by the sword I suppose to some extent. I started reading Laube when Wine Spectator was in newspaper format. Not sure I’ve ever gotten a handle on him. Gordon seems fair though, but I honestly don’t pay that much attention. Not a “review” fan necessarily but hey sometimes it’s just nice to get a feel for a flavor/structure profile. CT doesn’t do much for me although I may be in the minority.
Thanks for getting back. Grabbed a 4 pack, California sangiovese can be all over the board imho, and I’m generally underwhelmed. Happy to check out your vision of it.
@kaolis I recorded a short podcast for this deal, but I don’t see that it made it onto this page. In any case, I was talking about some of the challenges with sangiovese. Two of the main ones are that both tannin and acid tend to be pretty edgy at moderate ripeness. It also tends to be a little short on the backend. The most common solution to all these problems in CA has been to get sangio quite ripe, and that may be part of your experience. But jammy isn’t my style, even if it’s a quality that many people would look for in wines coming out of the Shenandoah Valley. So, I’m looking to build some tannic richness and depth with extended maceration, to build some length with 2% syrah blended in, and to round off the sharper edges with a bit extra barrel aging – all in an effort to address sangio’s challenges while avoiding what I regard as overripeness.
Definitely continuing. Just racked 2016 into tank for bottling this week. In 2017, the timing was terrible – locked down with pinot harvest right when the sangio needed to come off also. It’s usually a struggle. This year, I picked the sangio starting at 2 am, hauled it down to TI, raced up to the pinot vineyard to pick 4 tons for sparkling, delivered it at 2am and then collapsed in the truck for a few hours before going back to TI to process the sangio. Anyway, 2017 was shaping up to be worse than that, and I didn’t take any sangio. The 2018, on the other hand, is looking like a tremendous vintage – great aromatics in the fermenter and great texture coming out. If it’s not my best yet, I’ll be very disappointed.
@rc70 Good to hear. I’m sitting on some of his ‘17 Syrah but with a stash of Cabot, Campesino, Wellington, Meeker and Scherrer Syrah all in Prime drinking window, it might be awhile!
@hscottk@rc70 sounds much like a page from my cellar as well w/r/t producers. I could only hope to pull all those corks at prime, whatever that may be.
Kendric Vineyards makes wine from the ground up. The Sangiovese comes from my Mom’s vineyard, Reward Ranch, in the Shenandoah Valley of the Sierra Foothills of California. I grew up in this area (Amador County) and worked in agriculture (prunes, walnuts, grapes) there as a kid. This was the first vineyard I planted, on breaks from school, in the early 1990s. My Mom has continued to manage it, with some input from me, into her 80s.
Sangiovese is the main constituent of Chianti and the only grape of Brunello. Using those Old World reference points, between these vintages, I’d say that the 2014 inclines a bit more toward Chianti, and the 2015 inclines a bit more toward Brunello. To compare and contrast more specifically, the 2014 is lighter, more open, more aromatic, more herbal. The 2015 is richer, more structured, longer on the palate, more mineral.
Both vintages were fermented with 100% whole clusters, meaning that the stems were included. The hope with stem inclusion is to produce aromatic complexity. That expectation is just now coming to fruition with the 2014, which makes me think that the aromatic grace notes are still a year off with the 2015. If you’re inclined to cellar your wines at all, I’d suggest popping the 2014 now while you stash the 2015.
I had to move crazy amounts of granite just to get the vines in the ground, and I hope this wine expresses that rocky aspect of the vineyard. The notable thing about the soil here, apart from the granite boulders, is that it’s bright red from the iron content. Though an abundance of one mineral in the soil doesn’t mean that same mineral will be abundantly represented in the wine, there is an iron tang that is a signature of this vineyard.
Lamb and pork are perfect pairings with sangiovese’s cherry fruit. If you can work in some mushrooms or rosemary to pick up the earthier and more herbal elements, so much the better!
2014 Kendric Sangiovese, Reward Ranch, Shenandoah Valley of California
Tasting Notes
- Stewart Johnson
- John Gilman’s View From the Cellar
Winemakers Notes
Specs
2015 Kendric Sangiovese, Reward Ranch, Shenandoah Valley of California
Tasting Notes
- Stewart Johnson
- John Gilman’s View From the Cellar
Vineyard & Winemaker Notes
Specs
Price Comparison
$248.69/case (for 2015 only, including shipping) at Kendric Vineyards
About The Winery
Stewart Johnson farms the Kendric Johnson Vineyard on leased land at the boundary of the Marin County and Sonoma Coast appellations 8 miles west of the Pacific Coast. This 8.5-acre vineyard was planted in 2002 to clones 37, 115, 667, 777, 828, Pommard, and Martini. Yields are extremely low at this very cool site. Stewart graduated from University of California at Berkeley, obtained a doctorate in political science from Yale, and graduated with a law degree from Hastings. While interning at the Environmental Protection Agency, he was drawn to winegrowing and winemaking rather than being confined to an office practicing law. With his wife, who is a Marin native, he discovered the pastoral beauty of Marin County and ended up growing grapes there.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IL, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Wednesday, January 2nd
Kendric Vineyards Sangiovese
4 bottles for $54.99 $13.75/bottle + $2/bottle shipping
Case of 12 for $139.99 $11.67/bottle + $1/bottle shipping
2014 Kendric Sangiovese
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2014/2015 Kendric Vineyards Sangiovese - $15 = 9.66%
Great to see @KendricPN Stewart here again!
Tasty PN’s I was introduced to on a Berserker Day past with the help of some familiar names here.
First Sangio’s I’m aware of as well, and these are the kind of notes that really inform and educate.
Hopefully we’ll here from some good rats here as well.
@klezman Lights on in SoCal for splitz.
@klezman @PLSemenza
Too much whisperin’ going on…
So it looks like PL and I both snagged a case, so we have two cases split three ways, currently; awkward.
As this seems to be Stewarts’ first vintages, I’d kinda like three each for a half case total, so it looks like we need one more in SoCal to make this an easy split.
Any volunteers?
@winedavid49
Where is Stewart anyway. Toss a lawn dart his way and get him on the boards to chat us up.
Ah, @KendricPN is here I see, reading on.
@klezman @PLSemenza @rjquillin @Winedavid49 these are only sort of the first vintages. I took a stab in 2012 and wasnt happy with the outcome. That one went down the drain. The 2013 I thought had potential and bottled, but it never quite came around after bottling. I dumped that vintage on Grocery Outlet just to get it out of the cellar. So, these are the first two vintages that I’m willing to recommend and sell. That said, I don’t claim to have completely mastered sangio, which, it turns out, is a pretty challenging variety.
@klezman @rjquillin I can help here if needed. Never have enough Sangiovese and this seems like a nice offer.
@KendricPN I love the honesty in this post. Thank you!
Interesting to see these here! I’m probably in for a set on spec.
“Marin County and Sonoma Coast appellations 8 miles west of the Pacific Coast”
So these grow in the ocean or what? So confused
@nostrom0 That verbiage was probably left over from the pinot offer, and that was a little confused. The pinot vineyard is west of SF Bay and, obviously, east of the Pacific. The sangio vineyard is separate, by a wide margin. It’s up in the Sierra Foothills.
Just like Klez, reading about this makes me want to grab a set now. I’m going to wait for a rat just in CASE more is needed.
I’m low on sangiovese so I’m interested, but I am unfamiliar with this one. Do we have rattage?
Had a Nocetto Sangiovese last night. No connection to this offer but that was my last Sangiovese. I am hoping there are notes forthcoming that will push me over the edge!
Also hoping for some rats…
This Sangio comes from the same AVA as Noceto and with only 150 cases of each produced, this is very intriguing.
Very closely related to Noceto, though vinification is different. My parents’ place is down the same road as Noceto, and we planted this vineyard at their behest, using their cuttings from Isole e Olena. They bought all the fruit for years, occasionally making a Reward Ranch (my folks’ place) single vineyard bottling. More recently, they started to cut back on purchased grapes, though they still buy from us, and that has freed up some fruit for me to start using.
@KendricPN This tie in sure won’t hurt sales. There’s some serious Noceto fans here! Comments on the last Noceto Reward Ranch bottling are very positive.
@KendricPN @PatrickKarcher
Put me over the edge - in for a set, thanks!
@chipgreen Did you buy the case, and if so wanna split?
@mrn1 I just got a 4-pack
Taking a flyer on 4.
/giphy hopeful-obese-card
We’re about 15 minutes from Treasure Island. Definitely in for 4, and looking forward to being able to visit in person if/when they open a tasting room. Love sangiovese.
San Diego want a 4/4/4 split? Given the minimal uptick on price i don’t mind getting my own 4 pack if there isn’t interest.
@radiolysis
Looks like you and I could do a 6/6 split on the case I got and leave @klezman @PLSemenza to split the other one.
4/4/4 splits difficult with six bottles each of two wines.
See a post from me ~ ten or so up the list.
@Dave Is there a way to link to a specific post?
@klezman @PLSemenza @rjquillin works for me on a 6/6.
@klezman @radiolysis @rjquillin
That works for me 6/6.
( Kelzman if don’t want ‘6’ I’ll keep the difference. )
Looks like the splitting is now closed…
@PLSemenza @radiolysis @rjquillin I’m in for 4, not 6. Too much wine!
@klezman @PLSemenza
wasn’t @losthighwayz looking for some.
@klezman @PLSemenza @radiolysis @rjquillin i’ll take klezmans extra 2 if that works for folks.
@CorTot @klezman @radiolysis @rjquillin
CorTot sure that works, so I believe it’s now:
6-PLSemenza(me), 4-Klezman, 2-CorTot.
@CorTot @PLSemenza @radiolysis @rjquillin What about Ron’s case?
@CorTot @klezman @radiolysis @rjquillin
Ron’s splitting that 6/6 with radiolysis.
And from Wine Enthusiast:
Kendric 2014 Reward Ranch Sangiovese
87 Points
Nicely lean and not overly fruity, this medium-bodied wine has the typical firm tannins, leathery aromas and herbal flavors of the grape variety and makes a nice change of pace from the usual California menu of full-bodied, oaky concoctions. 8/1/17 JG
https://www.winemag.com/buying-guide/kendric-2014-reward-ranch-sangiovese-shenandoah-valley-ca
Kendric 2015 Reward Ranch Sangiovese
86 Points
This medium-bodied wine is well-balanced, moderately flavorful and has a good, gripping texture. Light red cherry and cranberry are the flavor focal points. 12/1/18 JG
https://www.winemag.com/buying-guide/kendric-2015-reward-ranch-sangiovese-shenandoah-valley-ca/
fwiw
@kaolis Super thank you for that sleuthing. IMHO, those descriptions are nice enough but the numbers are not worthy of a buy without more input.
@winer I don’t want to get into the whole “points” debate, but 86 and 87 points are pretty strong scores. Many many wines are in that range.
Me, I don’t care how many “points” are given since I find that to be complete BS. I do care what the descriptions say.
Of course, ymmv
@klezman @winer I agree about the scores. Back in the day 87 was considered way strong.The whole point/score/review thing has gotten skewed. But that’s a topic that can be talked about for a long time. The comments from Wine Enthusiast and Gilman are all quite positive.
BTW- the points from Gilman were 89 for the 2014 and 91 for the 2015. That’s the JG with the better palate, if you ask me.
@KendricPN So, are you going to continue with future vintages, or are these “it”?
Anything newer in barrel or bottle?
And @winedavid49 @arianawcc
any rats expected for this offer?
@KendricPN Just curious, did you submit them to Wine Enthuthiast and Gilman or did they source them independently?
@kaolis I submitted to both. Burghound and Gilman are the main guys I submit to. Wine Enthusiast has enough name recognition to be usable shelf talker material if you get a good score, but in the shuffle of critics there, it’s become less worthwhile for me. On the other hand, the shuffle at Wine Spectator might be beneficial. I knew in advance that my wines would never suit Laube and so never bothered. I don’t really have a bead on the new guy covering CA there. This is part of the score inflation phenomenon – as you get to know the palate of the critics, you direct your submissions accordingly. Pretty soon, everything each critic is throwing 90+ around left and right because they are mostly being submitted wines that are roughly in their wheelhouse.
@kaolis @KendricPN this makes too much sense.
@KendricPN Interesting thanks. I’m being dramatic here but live by the sword die by the sword I suppose to some extent. I started reading Laube when Wine Spectator was in newspaper format. Not sure I’ve ever gotten a handle on him. Gordon seems fair though, but I honestly don’t pay that much attention. Not a “review” fan necessarily but hey sometimes it’s just nice to get a feel for a flavor/structure profile. CT doesn’t do much for me although I may be in the minority.
Thanks for getting back. Grabbed a 4 pack, California sangiovese can be all over the board imho, and I’m generally underwhelmed. Happy to check out your vision of it.
@kaolis I recorded a short podcast for this deal, but I don’t see that it made it onto this page. In any case, I was talking about some of the challenges with sangiovese. Two of the main ones are that both tannin and acid tend to be pretty edgy at moderate ripeness. It also tends to be a little short on the backend. The most common solution to all these problems in CA has been to get sangio quite ripe, and that may be part of your experience. But jammy isn’t my style, even if it’s a quality that many people would look for in wines coming out of the Shenandoah Valley. So, I’m looking to build some tannic richness and depth with extended maceration, to build some length with 2% syrah blended in, and to round off the sharper edges with a bit extra barrel aging – all in an effort to address sangio’s challenges while avoiding what I regard as overripeness.
@KendricPN the audio file is linked from the main casemates.com page. Great explanation of the site and your vision.
Definitely continuing. Just racked 2016 into tank for bottling this week. In 2017, the timing was terrible – locked down with pinot harvest right when the sangio needed to come off also. It’s usually a struggle. This year, I picked the sangio starting at 2 am, hauled it down to TI, raced up to the pinot vineyard to pick 4 tons for sparkling, delivered it at 2am and then collapsed in the truck for a few hours before going back to TI to process the sangio. Anyway, 2017 was shaping up to be worse than that, and I didn’t take any sangio. The 2018, on the other hand, is looking like a tremendous vintage – great aromatics in the fermenter and great texture coming out. If it’s not my best yet, I’ll be very disappointed.
I’m in for a case. If anyone in Los Angeles is interested in splitting, let me know (I’m near LAX).
Anyone in NYC interested in a 4:4:4 split?
I’m excited and intrigued…
/giphy budding-odd-polish
Finally got around to drinking one of these, great QPR.
@rc70 Good to hear. I’m sitting on some of his ‘17 Syrah but with a stash of Cabot, Campesino, Wellington, Meeker and Scherrer Syrah all in Prime drinking window, it might be awhile!
@hscottk Your stash of Syrah sounds a lot like mine. Also have a case of 17 stashed - probably a year before I get into them.
@hscottk @rc70 sounds much like a page from my cellar as well w/r/t producers. I could only hope to pull all those corks at prime, whatever that may be.