Seth Masterson

9.3

Vintage California Chard can be fun!
Livermore - which wasn't a populated suburb in 2001 - produced this. It's almost turning to white sherry,.Stewed pear, stewed apple, candied apple, dried dates, dried figs.
Very fun. Still has an acidity that keeps it present. Alcohol content is still there too which helps carry all of this down without being cloying. — 2 days ago

Seth Masterson

9.1

Coombsville Napa Syrah. Small 3 barrel production. Interesting that I get coconut both on the nose and in the after taste so I thought there had to be some American oak in there but was assured by the wine maker it was 100% French. Half new.
Nice mouthfeel - a balance of silk and acids. 5 years old and would love to re-visit at 10. — 22 days ago

Seth Masterson

8.9

Uruguay, eh? And 5 years of bottle conditioning has given this blend a subtle Lemon Pledge odor (benzene aromas) and a nice, thick but not quite unctuous mouth feel. The 30% Chardonnay keeps it fresh and a little bit lively. Also some of those tropical fruit notes that I have picked out in Brazilian chardonnays.
Interesting enough to pick up a bottle. The family's history is from Piedmont, 2nd and 3rd generation now growing 30 acres (or was it hectares?) of estate grapes. — a month ago

Seth Masterson

8.9

Opening up - this one is really is getting interesting as it opens. Would need to come back to a bottle and let it breathe for a good half hour — 2 days ago

Seth Masterson

9.0

Bargain Montrachet
Notes of toast and curd. +++
Kind of a chalky mouthfeel. --
Short finish. Leaves a strange coating in your mouth ---
I was hoping for more complexity. — 2 days ago

Seth Masterson

9.0

A very distinct nose. Peach skins and something like tarragon plus cherry blossoms. It gives me the sense of fresh spring water flowing through a cherry orchard in April. Too drippy? I'm sticking to it. — 22 days ago

Seth Masterson

9.2

Delicious Chocolate over dried fruit notes with nice dry floral notes. A very nice nebbiolo without face ripping tannins- a good sipper but also would pair well with the lighter side of Italian foods. — 2 months ago

Seth Masterson

9.2

Wow. The best German chardonnay I think I've ever tasted.
Earthy, earthy- a feature that I love about the Spatburgunder of the Ahr region and now I smell it here. Plus toasted brioche. Almost caramel,
Mouthfeel is balanced between the fine acids (think underripe pineapple) and minerality.
Cheers to climate change? — 2 days ago

Seth Masterson

9.0

I don't get to try too many 100% Mourvèdre and last time I did I think my comment was "this is why it's always blended" but this one is great! And from a surprising region — 13 days ago

Seth Masterson

9.1

2023 Albarino
The first Cali Albarino that would trick me into running this hails from Gaelacia.
Distinct salinity,lemon and lime pith. — 22 days ago