Breaking news HOT OFF THE PRESS!!

Literally, just coming in hours ago - we learned that The Tasting Panel awarded today’s wine 96 POINTS!!

“I know you believe you understand what I said, but I am not sure you realize that what you heard is not what I meant!” – Robert McCloskey

Confused? Same.

Here’s a simpler statement you can understand: $55 off each bottle!

This wine is the TRUTH. Put your life on hold, pause whatever you’re doing and grab some NOW. This will FLY out of here at our price.

Oh, it’s made by Chad Alexander?! Now it’s starting to make sense.

Know him? You might if you’ve been around for a while. He’s been at it for a quarter century, helping put Robert Craig and Hess Collection on the map. Then in 2009 he launched a label under his name, sourcing odd lots from various wineries in the area and offering them at breakneck discounts. In the process, he built a legion of fans in the process. The quality was always off the meter and the prices were always down to earth.

Dolum is one of his newer projects. He focuses on site-specific Cabernet, mostly from Napa - except for this, the lone selection from Sonoma. DEEP, plush, and utterly overflowing with fruit - an utter MOLLYWHOPPER of a wine with all manner of satisfyingly deep flavor. Like bobbing for blueberries, raspberries, and ripe plums in a barrel of cassis - you never know what’ll pop up next. Toss in some rich vanilla flavored tobacco and leather and ride that long spicy finish into the next satisfying sip. It’s young and has a ton of life ahead. But why wait?

Though they are sworn to secrecy about the vineyard source, it sure tastes like high elevation to us, way too close to the Napa border in the Mayacamas range? You say Spring Mountain, we say Veeder, it sure blows many a wine from either out of the water.

Again, for this price? It redefines value. Sorry, won’t last long!

96 Points - The Tasting Panel

“Juicy, sumptuous, and silky, with blackberry preserves and round, supple tannins. So approachable, with a gliding, deep dive into tilled soil, espresso, and black beans beneath its soulful core.”