ET

8.5

Yeasty, wet ocean rock, unripe green pear, jasmine. Opens with food. Olive oil, buffalo bloody rind cheese, infused olive oil, potato chips. — 16 days ago

ET

8.5

On the nose, leather, cherries, mulch, vanilla, dried fig. Tannic and complex. Somehow manages to be light and robust. Graceful dynamics. Nice with salami but it elevates the meat moreso. — a month ago

ET

8.8

Brie, yeast, dairy -
Goes great with olive oil and fresh goat cheese. Beautifully pairs with corn. This is a Chablis I’d pick for pairing with food / snacks. — a month ago

ET

8.7

Cheesy, Roquefort, ritz crackers on the nose. Cranberries, and crunchy red fruit. Medium light body. Medium acidity and mild tannins. — a month ago

ET

9.1

Light floral notes. High acidity but finishes on a subtle nutty fatty expression. Honestly, beautiful, complex, and refreshing. Also goes great with high acid foods, tomato sauce. — a month ago

ET

8.8

Nuanced yet withdrawn. Most food takes away from it. Oddly, beautifully accentuates hot pepper. Pretty good with fresh goat cheese / olive oil. — a month ago

ET

8.5

Crusty sourdough with butter on the nose. Salinity, jasmine, spinach, Really beautiful paired with an aged Gouda. Not as dynamic as I want. Lands like a Chardonnay-inspired Sauvignon Blanc. — a month ago

ET

Medium-bodied, tannins, white pepper. Fantastic with roasted green beans in tomato sauce with caramelized onions and toasted walnuts. Beautiful with a buttered rice with fresh taragon. — a month ago

ET

8.4

Not a fan at first. Mild with an aftertaste that triggers my fear of shots. With aversion to drink this on its own, I found it went beautifully with Cheddar. I ended up cooking with this one and loved what it added to savory. — a month ago

ET

8.6

Sesame and fresh green pepper on the nose. Gentle rose, balanced acid, honeydew. Solid/clean wine that won’t polarize. Great with aged goat cheese. — a month ago