Category Archives: Review

Robert Parker, Wine Advocate

2015 Chardonnay Sonoma Coast “Clean, crisp lemon and apple blossom, white peach and a touch of pear are all present in this modern style, fresh, steely and mineral-laced, mid-weight Chardonnay with surprising concentration and fruit. Drink it over the next several years.” 2015 North Coast Pinot Noir “This winery also scored well with their cross […]

Food52.com

“Seth Cripe applies his love for a product that can stand on its own in LOLA wines, born out of an appreciation for and want of more economical wine. He attempts to minimize the interference of the human hand, believing that starting with superior ingredients is the key to a great product. Grown in the […]

Wally’s Wine – Los Angeles

“Here’s another big bang-for-the-buck red. Twenty dollar Pinot Noirs that reach this level of quality are far and few between, especially ones that sport a Russian River Valley address. Founder/Winemaker Seth Cripe has garnered much attention since his initial 2008 release of 848 cases. His new 2010, a combination of Saralee, Cameron and Occidental vineyard […]

NEW YORK TIMES REVIEW

CORTEZ, Fla. — For centuries, fishermen here have netted mullet, an oily fish that retails for about $1 to $3 a pound and takes well to deep-frying or smoking. But in Italy, where some of this village’s harvest is shipped, sacs of roe are removed from the fish, cured and marketed as a delicacy, bottarga, […]

LOS ANGELES TIMES REVIEW

At 34, Seth Cripe has spent more years around wine than you’d think. The owner-winemaker of LOLA Wines, which he founded in 2008, moved to Napa Valley right after he dropped out of high school. He said that although he wouldn’t recommend that exact career path, he was so fortunate to work for Swanson and […]

EDIBLE SARASOTA REVIEW

As soon as Seth Cripe gets his little processing shed up and running at Charlie’s Fish Camp at the end of 125th Street, he plans to export an ambitious 2,000 pounds of authentic, perfect bottarga. By March 2012, the precious 2.5- to 3-ounce portions with a long shelf life and a value higher than lobster […]