Matt Meyer

7.7

Not my favorite Pinot. Unbalanced fruitiness and acidity, odd and overpowering nose — 6 years ago

Matt Meyer

8.4

Matt had this 6 years ago

Matt Meyer

8.8

- Color: very dark, can only see bottom a little. Light pink around the rim with Maroon tones. A lot of particulate matter. Almost towing with a halo of red
- Smell: Blueberry, deeper berry on the nose. Metallic sense of smell. Plum smell. Molasses, blackberry. Nuts, leather/cigar box
- Texture: fuller, richer
- You can feel the Tannen, dry layer over tongue.
- Vanilla, herbaciousness, fruitiness but not sugary really. Very bitter. Fruit forward
- Food pairing: steak, burger, red meat. Cuts away the bitterness a little. Mac and cheese, heavy. Trip trip steak, heavy duty stuff, portobello mushroom — 6 years ago

Matt Meyer

8.4

Nice earthy red with dark cherry and plum tastes. Smells gamey on the nose with hints of dried tobacco leaves. Perfect for enjoying alone next to the fire or with a beef stew or dry rubbed ribs — 6 years ago

Matt Meyer

8.8

- Smell: peachy, some banana, earth notes. Characteristic of German rieseling: chemical product, petroleum. Pineapple, a little fruit
- Acidity very high- very refreshing as sweetness wanes to nothing in the aftertaste
- Pairing: spicy Indian food, spicy Thai food. Acidity spice mix. Only 8% alcohol
- Sweet start light finish, doesn’t leave your lips sticky
- Earthy for a white wine
- On the Mosel, clay based river in the wine country — 6 years ago

Matt Meyer

8.5

- Nose: a lot of oak for sure. Smells like a buttery croissant. Light bread. Toasted, Smokey. Baked apple with cinnamon - Taste: bit of a zing to it, very oakey but quite refreshing
- Very woody, like bark on the tongue. Earthy and Forest like. Baked apple and tart. Butterscotch. - Pairing: pineapple upside down cake, buttery lobster. Seared scallops. Rich and decadent foods — 6 years ago

Matt Meyer

9.0

Matt had this 6 years ago

Matt Meyer

9.5

Amazing Chardonnay with good acidity balance. Light fruitiness with hints of lemon. Buttery and baked on the nose. — 6 years ago

Matt Meyer

7.0

- Food pairing: fried fish, battered. Pork loin, roast chicken.
- Taste: herbaciousnous
- Nose: honeydew, overripe fruit — 6 years ago

Matt Meyer

8.5

- Nose: smells like ethanol, plum and sweet. dried fruits and sour cherries, figs. Smells like holiday fruit cake. Spice, nutmeg, cherry. Little toffee
- Taste: ginger, plums, licorice. Big kick of spice that tingles the mouth. Very alcohol heavy. Classic ruby port
- Weight/texture: heavy, sticky — 6 years ago