94 POINTS: WINE ENTHUSIAST - Bright raspberries and red cherries in the nose mingle with riper black cherries, dark chocolate and blueberries in this abundantly fruity, but also well-oaked and well-structured wine made from mostly Zinfandel. Velvety tannins, succulent fruit and spicy oak nuances all balance nicely. Best from 2025-2033

93 POINTS: JAMES SUCKLING - A firm and polished red with cranberry, blackberry and crushed stone character. It’s clear and bright with a darkness and tension. Shows flowers and spices at the end with some dried potpourri and peppercorn. From vineyards in Howell Mountain. Aged three years in cask. A blend of Zinfandel, 20% cabernet sauvignon, and 5% merlot. From biodynamically grown grapes with Demeter certification. Drink or hold.

92 POINTS: ROBERT PARKER’S WINE ADVOCATE - Cherry, cassis and pine notes mark the nose of the 2018 Andosol, a blend of 80% Zinfandel and 20% Cabernet Sauvignon. Matured largely in tank and foudre, it's medium to full-bodied on the palate, framed by silky tannins, then finishes long and bright, with plenty of red fruit and mouthwatering acids.

92 POINTS: WINE ADVOCATE - Zestiness meets structure in this red blend, which features handsome black cherry, dried herb and savory cracked pepper flavors that finish with refined tannins. Zinfandel and Cabernet Sauvignon.

VINOUS - Ink Grade is a new estate essentially created by carving out vineyards that once were part of Burgess. Winemaker Matt Taylor blended the 2018s and 2019s and has made the wines from start to finish beginning in 2020. The reds are big, powerful mountain wines, yet Taylor has done an admirable job in taming some of those brutish tannins.