96+ points Wine Advocate: "A wonderful, open nose with gobs of pure fruit: baked cranberries, warm red cherries and crushed blueberries with layers of rose petal, Earl Grey tea leaves, blood orange peel, pink peppercorn and cola. Light to medium-bodied, it floods the palate with wonderful waves of red and blue fruit accented with exotic spices, autumn leaves, touches of prosciutto and floral perfume, with soft, finely grained tannins and mouthwatering acidity. This has electric intensity and energy in the mouth, finishing very long, very lovely and very layered."
It’s impossible to contain my enthusiasm for this wine and this vineyard. My first “ah-hah!” moment occurred with the 2009 Daphne (at the time, only the second bottling ever of a Daphne designate). After all other wines came and went, it was tied for my wine of the entire vintage (Thomas ‘09 sharing the crown).
Daphne Vineyard is the second oldest (planted in 1974) and highest elevation (890 feet) Eyrie vineyard. It is exposed, cold and windy, the soil is extremely shallow. The vines are almost bonsai-like and stripped of bark because of the harsh environment (see below); the clusters they produce are tiny. The stressed conditions breed a unique and awesome wine. A glowing orb of energy, Daphne's brilliance radiates outward, packed with so much intensity of aroma and flavor that I don't know where to begin. Rose-accented red, blue, and purple tones, exotic spices, surprisingly overt and showy already yet with a 15-20 year cellar life ahead of it. - Marcus
Below: Jason Lett in Daphne Vineyard, the bonsai-like vines of Daphne