Gamay rose! Cranberry, floral, lovely. — 4 months ago
2017. Floral bouquet on the nose, punch of cherry cola. Black Forest gateau with kirsch and old leather. Herbal poultry blend on the finish. Rich and complex. Unami. — 13 days ago
First up, this is made by Master Sommelier-Raj Parr & his business partner Sashi Moorman. I studied for my Sommeliers test one day with Raj.
Second, this is one of few Santa Rita Hills I like. Most are over extracted for me. IMHO, many drink like Cabernet-Pinot blends. This is not. It is more Burgundian in style.
The 2018 is starting to come around. It shows some nice evolution & integration.
Lush & ripe entry of; blackberries, dark cherries, both plums, strawberries, black raspberries, raspberries, cranberries, dry herbs are bountiful, mid, dark spice, a touch of smoke, grilled meats, moist clay, limestone, dry top soil, some menthol, eucalyptus w/ bark, mid berry cola, red, dark, blue & purple florals for days, excellent round acidity, nice; tension, structure, balance & elegant finish that lands on spice & softened earth that lasts nearly two-minutes. — 3 months ago
Crushable and versatile — 2 months ago
Balanced with restrained fruit. Nice acidity and nose. — 2 months ago
Segunda comida la pauleee en la xolline con coche y dury en magnum — 4 months ago
Sharp French Gamay with high tannin and grapeyness, served with venison at The River Café, Brooklyn, NY — 5 months ago
Kevin Mullally
Really good. More body than a typical gamay I think — a month ago