Drew Cordes

9.5

Drew had this 6 years ago

Drew Cordes

8.8

High acidity with apple and lemon on the nose and palate. Some herbal notes. Slightly frizzante. Lots of auotlytic character. — 6 years ago

Drew Cordes

9.3

Crushed rocks, white flowers, and lemon-lime on the nose. Same on the palate, plus starfruit/underripe pineapple, and some passionfruit. High acidity well balanced with a touch of RS. — 7 years ago

Drew Cordes

9.3

Everything cab franc (underappreciated!) can be. A natural wine with spontaneous fermentation, low sulphur, and they actually foot-stomped it! Super pretty and intense nose - almost a perfume of violets and plum, with a touch of that pyrazine doing a ripe bell pepper thing. It reminded me of that Simpsons joke where Barney's artsy girlfriend is in Moe's and orders a "single plum, floating in perfume, served in a man's hat." (https://youtu.be/5FST5OvlbFc) How's that for an obscure tasting note? — 7 years ago

Drew Cordes

8.7

Drew had this 6 years ago

Drew Cordes

9.2

Biscuity with apple and lemon notes. Little bitterness on the finish. — 6 years ago

Drew Cordes

8.5

Honestly not great. Some blackberry, cocoa powder and baking spice on the nose, plus some leather and violets and of the alcohol. On the palate, almost no fruit. Baking spice and pepper on the finish, but that's it really. Alcohol definitely present and not integrated well. Medium acidity. Dummy stage maybe? — 7 years ago

Drew Cordes

9.3

Great acidity with a touch of RS balancing everything nicely. Lemon-lime, that petrichor/crushed rocks minerality thing going on with some salinity, dried pineapple. The margarita effect is real and it is glorious. — 6 years ago

Drew Cordes

9.0

Lots of ripe golden apple, lemon-lime, salinity, bitter grapefruit pith on the finish. Acidity very high, could even stand a bit more sugar to balance it out. — 7 years ago

Drew Cordes

9.4

A lighter style nebbiolo from Langhe with lots of dried and stewed fruit, tar, anise, and the perfect amount of oak, that really hit my happy spot the same way Burgundy can, while still remaining distinctly Italian. — 7 years ago