I opened the bottle…it’s nice…whatever.
(A little apple-y / bright berry acidic, some spice, but a bit too rough) — 2 years ago
Huh…I really don’t know much about this varietal or region but it’s kinda thin, sharp, and prickly. No like. But I bet this would be awesome in a sangria! — 2 years ago
Goddamn. That shit is good. Just the right amount of extracted black peppercorns, cayenne and raisins washed in some bright cherry juice with a squeeze of sweet Meyer lemon with a backbone of stony granite. Drrrink itttt — 2 years ago
Pair this shit with a risotto! Crisp, just plummy pruny juicy enough, touch of spice, dirt and zest. Drink it!!! — 2 years ago
So. Damn. (Elegantly). Crushable. Rangpur lime, a petrol-y olive oil, memories of a summer fruit pie, a sprinkle of tarragon, crisp mineral-y tang that fades into a beautiful calcium carbonate lime zest finish and a hit of aromatic joint…oh, wait… — 2 years ago
Oysters…I want oysters like a beau soleil or belon. Breezy salinity, great mineral base, nice grapefruit/yuzu punctuation, lovely wash or piperazine and hints of oak all packaged in something that, as someone else mentioned, is almost creamy — 3 years ago
Wil Chow
This shit slaps. Periodt. A light wafting tobacco, mushrooms, leather and bright plum giving way to a juicy ass melange of red fruit and citrus finishing on some barky ass wet tobacco with a finish of honeysuckle. — 2 years ago