Lots of citrus on the front, very light and nice to drink — 9 months ago
Deep yellow gold. Abundant nose of dried quince and yellow flowers. Echoed on the medium light palate with white pepper and a light bit of balsa wood. Medium acidity and a long, palate-continuing finish. An unusual combination of lightness and oak driven weight that tastes heavier than it is making an excellent starter and meal wine. Drink now through 2027. — 2 years ago
Pale lemon color with aromas of stone and tropical fruits with biscuit and floral notes. On the palate flavors of peach, apple and melon with white floral herb notes. Medium+ finish ending with fruit, herb and yeasty notes, lively acidity with slight mineral character. Small production, nice! — 8 months ago
too much new oak flavour. Needed bigger glass! but, texture is incredibly creamy, silkx, adding comfortable complexity.
luck back bone acidity. — 3 years ago
Blend of 80% Sauvignon Blanc and 20% Semillon, pale lemon with delicate aromas of citrus, stone fruits and floral note. On the palate flavors of fresh apple, pear and lime citrus with notes of pepper and spice. Medium+ finish, vivid acidity and ends with fruit and chalky mineral spice. Nice! — 3 months ago
NOSE: barnyard, yeast, blackberry, cassis, minerals. A little bit of BBQ. A little more blackberry comes out if you sniff deeply, but not much.
TASTE: nice medium-weight, earthy, blackberry, balanced wine. Pretty smooth. You can tell it’s young, but it’s still quite good, if a little simple. 91. More fruit comes out with more air. — 3 years ago
Tom Barras
Rack of Lamb is on the menu tonight and this delicious, easy drinking blend of Grenache and Syrah (80/20), from a unique vineyard footprint that lies in both CNDP and CDR, comes this 2020 Les Quartz from the h in igh quality southern Rhone, Les Clos du Caillou producer.
It displays a gorgeous, leggy, red berry appearance that is backed up by perfumed red and black berry aromas and flavors.
Overall, it is full bodied, lightly structured with a good balance of crisp acidity and light, dusty tannins, which together, deliver a delicious, mouth coating finish. (BTW, It worked beautifully with a sashimi grade tuna appetizer!)
— 20 days ago