91 Points, "Best Buy"  | 2008 Hess Collection 19 Block Cuvée
Wine & Spirits Magazine | April 2012
“Grown on the steeps of Hess’s Veeder Summit vineyard, rising from 1,300 to 2,000 feet with views of the Pacific, this is a blend of Cabernet Sauvignon (69 percent) with Malbec, Syrah, Merlot and Petit Verdot. It’s foresty and cool with the juiciness of blackberries and strawberries, then finishes peppery, soft and relatively gentle for a mountain wine. A full-bodied blend for roast lamb.” -- Joshua Greene

90 Points  |  2008 Hess Collection 19 Block Cuvée

Wine Enthusiast | April 2012
“This is essentially a Bordeaux blend, based on Cabernet, but the winery put in some Syrah. It’s very delicious and forward in blackberry, blueberry and chocolate flavors. The tannins are as soft and sweet as Napa gets, making the wine drinkable now.” - Steve Heimoff

92 Pointss | 2008 Hess Collection Cabernet Sauvignon
International Wine Review | August 2012
“Displays a dark ruby color and aromas of blackberry fruit, spice and smoke. It is concentrated on the palate, offering layered earth and peppered black fruit flavors, round firm tannins and a long lush finish. Aged for 18 months in 75% new French oak, it is a wine for drinking now or cellaring for several years.” - Mike Potashnik & Donald Winkler

90 Points | 2008 Hess Collection Cabernet Sauvignon
California Grapevine | August 2012
“Medium-dark ruby; initially restrained, herbal, cassis and blackberry fruit aroma that developed with airing; medium-full to full body; fleshy, spicy, cedary, dark cherry and blackberry fruit flavors with notes of green olive and dried herbs; medium-full tannin; lingering aftertaste.” - Nicholas Ponomareff

2010 Hess Allomi Vineyard Sauvignon Blanc
Bigger than Your Head Wine Blog | April 2012
“Here’s a Sauvignon Blanc not to be missed. The wine is beautifully balanced and integrated, tart and zingy with taut acidity, but not as startlingly tart as many examples from New Zealand; roasted lemon and grapefruit flavors harmonize with a sunny-leafy fig-like quality, all nestled in a structure that paradoxically, but happily, marries talc-like softness with crispness and tension, finishing with an arrow-bright stream of grapefruit rind and limestone." - Frederic Koeppel

2010 Hess Collection Napa Valley Chardonnay

Detroit News | May 2012
Sandra Silfven, Detroit News
“This is one you can wrap your brain around as well as your palate. The Hess Collection Napa Valley Chardonnay, $22, has body and layers of flavor; it’s crisp-tart-dry and still so tightly woven you can only guess at its potential as it ages. Just be prepared for a sipping wine, one to roll around in your mouth and catch the nuances. Apple, tangerine, almond, lemon and pear inside a wrapping of alcohol, brioche off the lees, acidity and light vanilla bean from the oak. A small portion sees new French oak; the majority spends time in neutral oak to add subtle complexity.” - Sandra Silfven

Wine of the Week  |  2010 Hess Select Chardonnay
Santa Rosa Press Democrat | March 2012
“Year after year, Hess Select Monterey Chardonnay is consistent, a good quaffer that is predictable in the best possible way: you know what you’re getting and it’s just what you want. The 2010 vintage delivers on this promise. It is exactly what you expect it to be, delightfully fresh, bright and refreshing. The wine is full and round in the mouth, yet with enough acidity to stop if from seeming flabby. There’s plenty of forward fruit, and, as it lingers on the palate, you’ll be thinking of oranges, pears and pineapple. A hint of smoke and toast from the nine months the wine spent in French Oak is a big factor too, and one that influences the effect the wine has at the table.” - Michele Anna Jordan

Wine of the Week  |  2011 Hess Select Sauvignon Blanc
Santa Rosa Press Democrat | June 2012
“A perfect summer quaffer. It is cool, bright, crisp, and refreshing, suggestive of the marine fog that frequently cloaks the vineyards where the grapes are grown. The aromas suggest green berries and tropical herbs like lemongrass, with suggestions now and then of lemon verbena. There’s a bit of tropical fruit on the palate, especially pomelo, along with not-quite-ripe kiwi and spritzes of exotic citrus zest, like Buddha Hand citron. And there’s something more, a green quality that I find particularly pleasing.- Michele Anna Jordan