Adam Kincaid

8.9

This is a wine you can almost chew. Dark and inky ruby colored, nearly black. Huge bouquet of cocoa nibs, vanilla, dark berries and tobacco. Huge body but low tannins. Extremely fruit forward: blackberry, raspberry, some more vanilla. Long finish. — 22 days ago

with Jillian

Adam Kincaid

8.7

This 2018 is almost past, definitely past prime. (Late ‘24.) Didn’t age too well… surprising since it’s been laying down in a wine fridge for at least four years.

Sun dried tomatoes and new leather on the nose. Almost no acidity left, low tannins. Some jam characteristics but resides amongst the earthy and aged flavors: tar, tobacco, leather. — a month ago

Adam Kincaid

9.7

Outrageously good and ready to drink now (late 2024) and still has time. Dark ruby color with a bounty of aromas that blast out of the glass. Earth and fruit. Dark chocolate, eucalyptus, vanilla bean, oak and lots of baking spices bleed together with rich cassis, blackberries, and dark cherries. It’s not super tight, well integrated tannins and strong but not overbearing acid structure. It is a big wine but not overwhelmingly so. — 2 months ago

with Jillian

Adam Kincaid

8.2

100% Moroccan Cabernet. Not known for their wine making, and this is supposedly an exemplar producer. Still, not impressed. Almost no structure, lacking any acid or tannins. Light bodied and fruit forward, but not too much complexity. I’m glad to have tried it, but wouldn’t bother again. — 3 months ago

with Jillian

Adam Kincaid

8.9

The 2018 is pretty similar to the 2017. I’m not tasting them side-by-side but my notes on that vintage are pretty much the same I would give this year’s.

Light, tight acid and medium bodied. I’m getting a lot of grapefruit with the cherry and pepper. Good medium finish. It’s almost 2025 and I think the 2018 is still in its prime for a while longer. 2-3 more years for sure. — a month ago

with Jillian

Adam Kincaid

9.1

Beautiful & unique Chardonnay today. This one comes from outside Traiguen in Malleco. I’m not super familiar with Chilean chards so not a lot to compare too. What I’m getting is a light, yet brilliant, yellow color with aromatics that are reminiscent of slight reduction - flint and gunsmoke. It does blow off leaving behind lime and banana peel, and a small touch of vanilla. It’s bone dry, strong acidity and medium+ body. Some green notes, minerally, not much fruit. Big time finish which makes it a nice long sipper. — a month ago

with Jillian

Adam Kincaid

9.2

Gorgeous Meunier-driven champagne. 80% red. Has some nice nutty aromas reminiscent of toasted almonds with brioche, cream, and green apple all making appearances. Lovely bubbles. More green apple and bright citrus flavors. — 2 months ago

with Jillian

Adam Kincaid

9.1

Going to need to hold these for a few more years, the 2019 still needs some time.

Graphite dominates the palate. Lots of tobacco and vanilla too. The fruit just isn’t there. Tannins are super strong, lots of English breakfast. Medium acidity. It’s really tasty, but I suggest letting it rest. — a month ago

with Jillian

Adam Kincaid

9.0

Super pleasant with some spicy dim sum where it brings strong citrus and floral notes along side a zippy and crisp feel. Could drink this all day. — a month ago

Adam Kincaid

8.8

Fun dessert wine of 35% cherry juice and 65% La Crima do Morro d’Alba. The cherry-ness is slightly overwhelming on the nose but there are some other scents like maple syrup and jam that give it some complexity. Low amount of tannins. Medium acidity. Very sweet but not cloying. It’s actually light enough to sip on for awhile but does eventually get tiresome.

Found this online: “The production is actually quite complicated, as two varieties of cherries are processed separately with half of them being dried in the sun for 40 days.

Grape wine from the current vintage is used as a base wine, but the fermented cherries are not pressed. Rather, a ripasso process is employed with some wine from the previous vintage. Sour cherries are then also utilized with residual sweetness retained.” — a month ago

with Jillian