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Cassis, blackberry and cherry. White pepper, ground herbs and the strong floral perfume of crushed violets. Light and elegant, but structured with fresh acidity.
40% Whole bunch ferment in small open vats. 60% destemmed and fermented in a 5000 ltr wooden fermenter with gentle pigeage (punch down of the cap) throughout. Pressed in a traditonal wooden basket press and racked into a 3000 litre oak vat for 9 months.
"The 2017 Syrah comes from Elgin and Greyton and includes 40% whole-bunch fruit aged in 500- and 700-liter barrels (30% new). It has a gorgeous bouquet of raspberry, pomegranate, burning embers and crushed violet aromas that seem to give the olfactory senses a big hug. The palate is quite brilliantly balanced, the fine tannins framing vivid brambly red and black fruit laced with cracked black pepper, dessicated orange peel, clove and an undercurrent of garrigue that becomes more prominent on the persistent finish. A fabulous Syrah from proprietor and winemaker Samantha O’Keefe. - Neal Martin"
- Antonio Galloni's Vinous (November 2019), 95 pts
Cassis, blackberry and cherry. White pepper, ground herbs and the strong floral perfume of crushed violets. Light and elegant, but structured with fresh acidity.
40% Whole bunch ferment in small open vats. 60% destemmed and fermented in a 5000 ltr wooden fermenter with gentle pigeage (punch down of the cap) throughout. Pressed in a traditonal wooden basket press and racked into a 3000 litre oak vat for 9 months.
Intense, fresh and fruity bouquet, reminiscent of a tangy red fruit tart (wild strawberry, blueberry), slightly sweet yet underpinned by more concentrated, jammy and citrus notes. The aromatic complexity comes through after a few swirls in the glass giving us a medley of spice, warm cinnamon and peppers. Fleshy attack dominated by ripe, crunchy, plump red fruit that brings depth and creaminess. The fruity structure is gradually elongated by a chalky, mineral freshness that creates a lingering sensation of lightness and harmony on the finish.
Review:
Roederer's 2014 Brut Vintage is beautiful, offering up aromas of pear, mirabelle plum, red berries, warm biscuits and smoke. Full-bodied, layered and elegantly muscular, it's seamless and complete, with terrific mid-palate depth and amplitude. Framed by bright acids and enlivened by a pinpoint mousse, it concludes with a penetrating finish. The blend is 70% Pinot Noir, emphasizing Verzy, and pressure is a touch higher than in its more ethereal Blanc de Blancs counterpart. As I wrote of its 2013 predecessor, this is a wine that puts many prestige cuvées to shame.
95 Points Robert Parker's Wine Advocate
Luigi Baudana Barolo Baudana is made from 100 percent Nebbiolo.
A deep red in the glass introduces aromas of pure cherries and plums accented with spice, graphite, eucalyptus and licorice. Warm and dry character with firm tannins balanced by a fresh and gentle acidity. A unique soil composition with blue clay translates in a wine with a powerful elegance.
Review:
New leather, forest floor and woodland berry aromas come to the forefront along with a whiff of blue flower. It's opens smooth and savory but its true structure shows up midpalate, delivering juicy Morello cherry, licorice and hazelnut framed against a backbone of fresh acidity and tightly-wound, fine-grained tannins. Drink 2026–2036. Kerin O’Keefe
-Wine Enthusiast 95 Points
Rich, exuding cherry, raspberry, plum and floral notes, with iron, tobacco and tar accents lending complexity. Shows terrific balance and depth, with a tightly wound structure that bodes well for future development.
- Wine Spectator 94 Points
Mason Cellars Pelissa Vineyard Cabernet Sauvignon is made from 100 percent Cabernet Sauvignon.
The 2020 Mason Oakville Cabernet Sauvignon is quintessentially Oakville from nose to finish. Attractive fresh blackberry, red current and chocolate with a hint of sweet oak boast out of the glass. This wine showcases graphite, velvety tannins and concentrated, beautifully balanced flavors with a bit of spice and white pepper. These bold flavors typical of Oakville Cabernet are rounded out with velvety tannins, a weighty mid-palate and a long, juicy finish.
Production Notes:
The fruit was delicately hand-picked in the early morning hours and brought into the winery for processing. The grapes were crushed, about 60% whole berry, and cold soaked for three days before being inoculated for primary and malo-lactic fermentation. Once dry, the wine was put down to barrel for 20 months in medium toast French oak, 25% of which was new.
Vineyard Notes:
Grapes for our 2020 Mason Cabernet Sauvignon are sourced exclusively from the Pelissa Vineyard in Oakville. This vineyard spans 60 acres and is planted to Old BV Clone 7 Cabernet Sauvignon as well as Zinfandel. This vineyard is named for Andrew and Babe Pelissa, who after their marriage on August 30, 1930, made their home at the site of this vineyard which, at the time, was a dairy. Oakville is the core of Napa Valley’s famed Cabernet Sauvignon production, and this site is no exception with the flawless blending of climate and soil to create a remarkable wine.
Review:
“This firmly structured, well-balanced wine has the feel of a classic Bordeaux blend. Just-ripe red and black fruits blend with subtle toast, cedar and mint on a moderately tannic, slightly tangy texture. The wine is tasty enough to decant and drink soon with grilled lamb chops or roast chicken. Best from 2026–2036.” – Jim Gordon
-Wine Enthusiast 94 Points
Milsetentayseis 1076 Ribera del Duero Tinto is made with 95% Tempranillo and 5% other native varieties.
TASTING NOTES: A product of its unique landscape, extreme altitude and mineral-rich soil, 1076 Tinto is a bold wine with a distinct character designed to evolve over time. Its freshness and intensely fruity expression are representative of a modern style, moving away from excess, in search of the elegance, smoothness and balance found in the great wines of the world.
TERROIR: A recently restored vineyard situated at over 3,280 feet of altitude where ancestral vines over 100 years old grow harmoniously together with new, indigenous plantings in varied soil comprised of red clay, sand and mineral deposits of quartz, mica, and feldspar.
WINEMAKING: Hand-harvested from a selection of the best plots in the vineyard then separated into concrete, oak or stainless steel fermentation vats depending on the characteristics of the grape and the soil where it was grown. Its production is defined by the team´s constant vigilance throughout the process and their in-depth knowledge of the region, the soil and the native varieties that thrive there.
Pair with spit-Fire Roasted Suckling Pig.
Reviews:
"Aromas of blackberry jam and clove waft from the glass. This wine's flavors of ripe summer cherry, blueberry pie, clove, white chocolate and caramel are set into a network of durable tannins. The remarkably bright, lingering finish is laced with notes of vanilla and orange zest. - Mike DESIMONE"
- Wine Enthusiast Magazine (July 1st 2023), 96 pts
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Mascot is a small-production label founded by Will Harlan in Napa Valley. The wines under this label are made from the younger vines of Harlan Estate, BOND, and Promontory, but The Mascot bottles share an exclusive preview at the development of their estates. Founded as an initial experiment to see what the young vines were capable of producing, the wines were initially only shared with close friends and family. By 2008, Will officially released the first vintage to the public since production had increased significantly. They create just one wine made from Cabernet Sauvignon, and the bottle is aged for five years before release. Assembled into a single, youthful expression, this wine shares a glimpse into the evolution and pedigree of its parent estates.
Tasting Notes:
A mild winter with scant rainfall introduced the 2020 growing season. Conditions remained pleasantly even-keeled throughout the spring, except for some light precipitation in March. It is worth noting that decades of research and steady viticultural progress have enabled our vines to begin achieving tannin and textural ripeness earlier in the season, and this fact—along with the drought conditions experienced in preceding years—led to one of the earliest picking windows in our history. This development proved crucial to the 2020 vintage, when we were fortunate to have fully completed our harvest before the Glass Fire began in late September. A vibrant purity manifests within this vintage’s generosity, which advances without excess of weight or volume. Aromas of gentle red fruit give way, eventually, to a savory darkness and finely wrought core. An effortless, structural tension transforms into a silky softness on the palate that envelopes The Mascot’s inner depth and dimension. The 2020 vintage resonates rather than roars: its intricate threads of tannin, acidity, and nuance interweave to form a complete expression that shimmers with sensory detail.
Obsidian Vineyard Syrah is bathed in terroir. The vines experience severe stress, pushing the roots ever deeper through rock in search of water, producing miniature clusters of intense power. Given the wine’s natural propensity for tannin, we take extreme care in the cellar to chisel/whittle its rough edges and leave room for richness to flatter its distinctive scaffold. The mid-palate supports flavors of roasted coffee beans, sarsaparilla, and dark chocolate. The finish marches on long after most wines have tired.
Our estate vineyard — the six-acre Obsidian Vineyard in the Knights Valley AVA — has an incredibly complex soil structure. It takes its name from a layer of volcanic obsidian rock that was discovered when we drilled for water.
Chocolate ganache, black currants, fig, graphite, and an expansive mouthfeel.
Review:
"Joe Donelan believes his Obsidian Vineyard is one of the world’s greatest sites for Syrah. I’ve visited the site twice, and can say candidly it certainly sits among the most striking vineyards I've ever laid eyes on within the U.S. It sits like a rock on a promontory—two switchbacks to reach the top—and the stones under the top soil, quite literally, never stop emerging from the ground. The place has an ancient, almost sacred, temple-like feel. It is consistently swept by afternoon breezes. The vineyard was replanted in 2017 after fires ravaged it. Winemaker David Milner laid out the site at denser spacing than before, at 2,000 vines per acre to keep yields per vine low while still achieving sensible tonnage, averaging around three tonnes per acre. Viognier was planted for co-fermentations, alongside some Cabernet Sauvignon, for a single vineyard bottling of that grape. ‘God put on his viticultural hat when he designed this site,’ says Milner. The vineyard is planted with ENTA 174, 877, and Alban 1 clones, along with Donelan Heritage selections certified virus-free. The wine, the 2023 vintage release (the first from the new vines), was aged for 21 months in 36% new oak and co-fermented with 1.8% Viognier, using 32% whole clusters. And it is positively gorgeous: composed of nine different blocks, each fermented separately, then assembled through sequential blending, with no racking until bottling. From just five-year-old vines, this wine is utterly extraordinary—something oddly achievable from young vines on rare occasion. I tasted this wine from the same bottle over three days. While the high-toned espresso-bean and cedar accents are present at first pull of the cork, they mellow out a day later, and the fruit profile is so vibrant. This is the sign of an excellent wine. I first tasted wines from the Donelan’s Obsidian Vineyard years ago at Tasting Panel Magazine in the late, great Anthony Dias Blue’s office. Cushing Donelan showed the wines, and to this day, I recall the first moment I put my nose into a glass of Obsidian Syrah. In early January of 2026, as I nosed this brand new release of Obsidian Syrah, I was transported straight back to that tasting twelve years ago. What’s remarkable is that the aromatics are unmistakably the same, yet from these new, more densely planted vines, the aromas are more refined—precision-farmed wines from young vines delivering a level of detail and poise that feels beyond their years. So what’s in the glass? Pure red, black, and blue fruit nuances layered with tobacco, white truffle character, violet pastille, and an intoxicating perfume. White pepper notes emerge on the medium- to full-bodied palate, framed by velvety tannins. Iron-like and crushed slate minerality underpins dazzling black cherry and blackberry fruit, brown spices, and blood orange richness. There’s a velvety, iron-fist quality here that exudes polish, complexity, and undeniable quality. You want to drink it now—and you absolutely can—but it will also reward time in the cellar. Either way, you’ll be utterly wowed. And when you realise the price is under £100, the achievement becomes even more staggering. As these vines mature, what will become of them in subsequent vintages? I suspect that as the vines mature, they'll go in and out of phases, but so long as Mother Nature cooperates, I expect this wine to continue to dazzle each vintage. - Jonathan CRISTALDI"
Decanter (January 5th 2026), 100 points
This is the first vintage of the Obsidian Syrah after wildfires torched the vineyard in 2017, leading to significant redevelopment. Throughout all those years, the Donelans have exhibited remarkable patience and a clear sense of purpose. This is their reward: a truly magnificent, towering wine of the highest level.
Knights Valley is one of the most magical grape-growing districts in the United States, but it is not very well known because only a few estate wineries are located there.
The 2023 Syria Obsidian Estate is one of the most profound, moving wines I have tasted in Sonoma County. Blackberry, gravel, incense, chocolate, lavender, and dried herbs race out of the glass. Delicate yet powerful, the 2023 is spectacular. It is also very fairly priced in today’s market.
Vinous 100 Points
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