91 points
Wine Enthusiast, October 2018
“Thick grippy tannins surround a core of mountain sage and dried herb in this 100% varietal wine. tart underlying acidity brightens a triumvirate of cherry, cassis and red currant, with the promise of rocky minerality lingering on the finish."

San Francisco Chronicle Wine Competition, January 2019
Double Gold
DOUBLE GOLD MEDAL, 95 points

90 points
Wine Enthusiast, October 2018
“This wine packs a punch and overdelivers quality for the price. This is a crowd-pleaser in its lush, soft and fruity combination of grilled meat, bacon and smoky tannin. Those big bold elements are complemented by plenty of black-cherry jam.”
 

90 points
Wine Enthusiast, May 2019

This is a wine we have wanted to make for about 15 years. The concept is simple, when you choose the right clones of Pinot Noir grown in the best spots and picked at optimal ripeness the flavors that jump out of the glass are easily summed up by the expression “Cherry Bomb”.

88 points
Wine Enthusiast, May 2019

The M-80 firework, is extremely loud, explosive and dangerous. The same is true with our M-80 Chardonnay. We select choice Chardonnay grapes from the cool climate of Sonoma County, pick at optimal ripeness and ferment exclusively in French oak and put the wine through 100% Malo-Lactic fermentation. The wine is generous in its vanilla and buttery aromas and flavors which some may describe as extreme, explosive and dangerous.

93 points
“Editor’s Choice”
Wine Enthusiast, 08/18

"This is a seriously delicious wine that's packed tightly with fruit, floral and spice flavors and has a firm but velvety texture that makes it a pleasure to sip. It has a deep dark ruby color, experssive aromas, generous black-cherry and dark chocolate flavors and a lingering fifnish. Best after 2022."

The wine has a long and elegant finish and is ideal with fresh oysters on the half shell and pairs well with fresh cracked crab or crab cakes, grilled fish, sea scallops or chicken korma, a mildly spicy almond chicken curry (Indian), and goes nicely with grilled wild Salmon with sweet potatoes and baked organic asparagus.