Kurt Schuster

9.0

Light, nutty, crushed fruit. Floral, crushed lavender. Not much nose. — 12 hours ago

with Frank, Deborah and 1 other

Kurt Schuster

8.9

Open it up and it came across as hot, jammy, incredibly fruit forward, and just very fruit bomb in a bottle. Cork it and put it in the fridge and drank a glass two days later and it was a different wine. Much more subtle and nuanced with still fruit forward to a red right fruit, but *Now has an earthy nose of a little leather and a little smoke and forest floor. Probably would’ve been better the first day if it had been decanted and left for a few hours.  — 14 days ago

with Denise

Kurt Schuster

9.2

One of those times they can’t claim to be a professional and just describe what I’m saying. Unfiltered, the wine is cloudy intention because it definitely affects the taste. You just get a bit of Dusty greediness in the flavor and while the smell is pure and clean crisp. The taste has a bit of exposure you gonna have to chew what’s going on. Lemon curd, waxy, unripe peach, some greedy dust from you not washing your fruits before you eat them. The acidity is there, but with the unfiltered nitrate seems like it doesn’t fully express the structure but it’s interesting because I haven’t had a wine like this so I don’t really know what I’m talking about. It seems like it’s a tight wine at the same time. There’s something in there that just makes it linger and chew and coat your tongue. Really enjoyed it completely.  — 2 months ago

with Denise

Kurt Schuster

9.3

Lush and velvety and plump. It’s hard to say restrained fruit forward but that’s what it feels like. It’s not an overwhelming fruit bomb, but it’s a smack you in the face with just the right amount of subtlety. Good structure, even though you can’t even tell any tans or acid or present, deep like almost inky black color. It’s surprising because I found it light and my wife found it heavy and both are right. It actually did not go with our dinner have an Italian style steak with arugula and Parmesan, that’s not the wine‘s fault it’s me choosing the wrong line. Silken expressive, but I don’t wanna call it constrained more like concentrated expression of the wine versus something dynamic and evolving. Absolutely delicious, but also heady and overwhelming.  — 10 days ago

with Denise

Kurt Schuster

9.1

Went perfectly with seared lamb chops with a blue cheese, cream dressing and a side of rocket.  — a month ago

with Denise

Kurt Schuster

8.8

Kurt had this 2 months ago

with Denise

Kurt Schuster

8.8

So I tried to make a Stracatto. Yeah it was over salted and it turned into a Ragu because the meat got cooked in a great way that fell apart, but not how the recipe called for. Saving grace this meal, this wine. I mean, it smells Italian with a dust in the leather in the beefy chewy grape beef steak tomato base to it. Cut through the fat of a slow cooked Chuck’s steak and a heavy hand of garlic and thyme. Really shown very well, delicious wine, and I drink this with a meal every day. — 3 months ago

with Denise

Kurt Schuster

9.3

Bright acid, citrus, waxy star fruit, tart persimmons, underripe stone fruit. Slight yeasty to be chewy but no bread or biscuit strong presence. Clear and pale straw yellow. Delicious with sardines and fresh bread and Italian butter. — 11 days ago

with Denise

Kurt Schuster

9.0

Very intense nose. Perfume, Flowers, carnations and gardenias and roses. Clear Ruby, color, strong flavors of ripe, crushed berries and dried figs dried plums. After day, got a little heavy on the raisin side with the nose fading.  — 15 days ago

with Denise

Kurt Schuster

9.4

Silky tanins, elegant understated expression. Warm nose of dried flowers, lavender, dusty hot day. Bright taste, tannins are silky and coat the tongue but also disappear so you can enjoy your food. Sharp rose, pomegranate, dry and bold. Baked mixed fruits. Cuts through lamb chops and short rib heavy flavors and holds it own.  — a month ago

with Denise