Randy Fuller

9.4

This wine is very dark, with no light getting through in the glass. The nose is complex, with blackberry, black currant, and anise aromas. There’s even an herbal hint, which I take as eucalyptus. The palate is just as dark, with the fruit standing forward and a savory streak behind it. The tannins are quite forceful, while the acidity adds a bright counterpoint to the darkness of the other facets. I don’t know if the wine was made for brisket, but that’s how I’m pairing it. — 6 days ago

Randy Fuller

9.4

This wine is inky dark. The nose is a savory expression of black plum, blackberry, anise, and a very faint whiff of smoke, much fainter than I expected. I kept waiting for some chocolate notes to appear, but I never got them. The aromas hit me as sharp, not soft, if that makes sense. The palate offers a fruitier side of the wine, with cassis, berries, and licorice in the mix. The tannins are quite firm yet, and they pucker the mouth a bit. The finish is long and savory. Hopefully you have a good steak at hand with which to pair it. — 21 days ago

Randy Fuller

9.2

This wine pours up with a salmon pink color. The white bubbles disappear rather quickly. Aromas of ripe strawberry explode from the nose, mixing with a bit of lemon peel. The palate shows a bushel of red fruit along with a strong minerality and a citrus undercurrent. The acidity is lively and refreshing. Big time drinkability joins extreme food friendliness in this bubbly. — a month ago

Randy Fuller

9.3

This wine has a straw color with light green highlights. The nose is unremarkable, with barely a hint of lemon and flowers coming up from the glass. The palate comes on strong, by comparison. There are notes of Meyer lemon, white nectarine, apricot, and peach., all readily available. The acidity is quite fresh, but there is quite a bit of oak spice. This surprised me, considering the exposure to oak was only six months. — 8 days ago

Randy Fuller

9.1

This wine has a muted nose which features hints of citrus, flowers, and salinity. The palate is livelier, with big notes of lemon and minerality, and a decent acidity. It's good if you need a white wine for cooking, but it pairs nicely with seafood, risotto, or pasta primavera. — 13 days ago

Randy Fuller

9.3

This wine is inky dark in the glass. The nose is fairly beautiful, with a large whiff of black fruit like blackberry, blueberry, and currant dominating over the sniff of smoke and the note of graphite. The same sort of fruit is forward on the palate, and the tannic grip is enough, but not too much. It is a satisfying Bordeaux, and it worked well in my beef stew. — a month ago

Randy Fuller

9.2

This pale yellow wine has a nose that bursts with citrus minerality and dried apricot. The palate brings a good level of acidity and flavors of Meyer lemon, apple, and orange zest. It’s a refreshing wine, one that will pair well with any sort of seafood, especially shellfish. — 9 days ago

Randy Fuller

9.3

This wine exhibits the earth of Clarksburg, most notably. The nose also features cherry, mocha, and black tea aromas. The palate is somewhat rustic, with notes of cherry, raspberry, coffee, and cola coming forward. The tannins are firm, yet subtle. This is a kosher for Passover wine, non mevushal, and one that will provide a nice pairing with brisket or any other type of beef dish.
— 12 days ago

Randy Fuller

9.3

This wine has a brilliant pink color and produces plenty of fine white froth on the pour. The nose has a striking note of orange, joined by raspberry, cherry, and mineral aromas. The mouthfeel is full and fruit flavors nudge the toasty aspect over a bit. Medium acidity makes for a nice sip, and a pairing with cheese comes naturally. — a month ago

Randy Fuller

9.4

This wine pours up with a frothy, white head with persistent bubbles. The color is onion skin pink. On the nose, the yeasty aroma dominates the apple, berry, and pear notes. The palate displays flavors of apple, toast, and minerality. The acidity is fantastic and the finish is lengthy. — a month ago