David Kline

9.1

Fat Orange Cat brew co. Pumpkin Patch Kittens. Albumen merengue top over opaque Bosc-grapefruit. Pear-apple nose with honeyed flower. Sweet grapefruit, nectarine and tangerine. Glyph-font lacing melts to fatty tissue. Cinnamon and applesauce, tart lemon, lime zest and a touch of coconut inform the festive palate. Caramelized pineapple and clove complete the work.

#fatorangecatbrewco #fatorangecat #pumpkinpatchkittens #pumpkinbeer #seasonalbeer #NewEnglandStyleIPA #NEstyleIPA #IPA #beer #Bier #biere #birra #cerveza — 2 months ago

David Kline

9.3

Leather with a hint of mushroom, pine cone, baked plum and cigar box aromas. Black and red currant inform an abundant palate of oak dust and cedar strip, wet cobblestone, dried rose petal, licorice extract, pencil shavings, eucalyptus, black, ripe plum skin, light pepper, and bitter cinnamon.



#cantenac #cantenacbrown #briodecantenacbrown #margaux #appellationmargauxcontrolée #brio #bordeaux #gironde #frenchwine #vinrouge #frenchred — 3 years ago

Jenks

9.3

75/15/10 Grenache blanc/Picpoul/Roussane. Today I’m not here to tell you how delicious this Ridge wine is, they do absolutely nothing wrong, but rather to inform you that warm sourdough brioche flaked with maldon salt combined with a glass of this wine is quite possibly one of the greatest pairings ever. — 4 years ago

Delectable Wine

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9.2

A faint veil of yeast parts to reveal scents of fresh Bartlett pear and zesty lime that go on to inform an infectiously juicy, polished palate. Utmost delicacy from a mere 7.5 percent alcohol is allied with 55 grams of residual sugar that are supportive but not at all overbearing, and the sugar-acid tension in this bottling’s long, vibratory finish is both literally and metaphorically fruitful. Like the best Weiser-Künstler wines, dry or sweet, this displays a remarkable sense of transparency to myriad mineral nuances. (Whereas this wine has typically been raised in tank, this year there is a contribution from cask.) (David Schildknecht, Vinous, June 2017) — 6 years ago

David Kline

9.2

Hazy, rosy amber with large spongy cotton head. Desert scrub lacing and fallen branches covered in snow that sticks like pasta. Dank-y mosaics inform carrot-muffin iced with pineapple grapefruit and tangerine in abundance. Hemp-y notes persist on the palate, awash in tangerine and pomelo, dried basil and black lime. Sessionably fortified for easy drinking, but not so creamy as one would expect with the mosaic addition. Very good job keeping the balance.


#aldibeer #aldiadventcalendar #mosaichops #hazyipa #doubleipa #hazydouble #hazydoubleipa #indiapaleale #beer #ale #bier #biere #birra #cerveza — a year ago

David Kline

9.3

Strong earthy nose of oak bark and loam. Black cherry, blackberry and currant reduction, cinnamon sticks and clove inform the nose. Plums of red and black just underripe, tart cherry, dried raspberry, tarragon, rosemary, dried violets and graphite shimmers. Young and juicy, much more to give! .
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#andrewwill #washingtonwine #cielducheval #singlevineyard #redmountain #wawinr #cabfranc #merlot #redblend — 3 years ago

with Courtney, Emily and 1 other

Delectable Wine

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9.7

A ravishing Saint-Julien, the Léoville-Poyferré is also very clearly one of the wines of the vintage on the Left Bank. Raspberry jam, blood orange, mint, spice and mocha all race out of the glass as this sumptuous, flamboyant wine shows off its exotic personality. With its vertical lift and explosive energy, the 2017 has so much to offer. It has been nothing less than stunning on the three occasions I have tasted it so far. In 2017, the Grand Vin is 68% Cabernet Sauvignon, 27% Merlot, 3% Cabernet Franc and 2% Petit Verdot. Because of the late season rains, only 3 out of the 5 parcels that typically inform the Grand Vin were used. This a tremendous effort from the Cuvelier family. Don't miss it. (Antonio Galloni, Vinous, March 2020)
— 5 years ago

David Kline

9.1

Earthy arboreal impressions cushion soft notes of strawberry surrounded by ripe cherry and plum blossom. Impressions persist, but the strawberry turns grape-y, red licorice and the plums blacken. Fruit tannins inform the mouthfeel in their Velcro blanket. Raspberry reduction and dried blackberries inject. A smokiness suggests but manifests as grill marks on a dream. Has a certain brooding nature but ultimately hard to nail down. Needs food.


#gevreychambertin #chateaudelaborde #veillesvignes #burgundy #bourgognerouge — 2 years ago

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.5

One of my favorites from Premiere Napa Valley 2020. #pnv20 #pnv2020 #napa only 5 cases produced 100% Cabernet Sauvignon from the Spottswoode Estate Vineyard, first established in 1882
Aging for 20 months in custom Hungarian oak barrels
Inspired by winemaker Aron Weinkauf’s visit to the forests and Kádár cooperage of Hungary
Organically farmed since 1985

For the first time ever, Spottswoode offers a Cabernet Sauvignon from the Spottswoode Estate Vineyard aging exclusively in Hungarian oak. Since the first vintage of Spottswoode in 1982, the pursuit to capture the highest expression of this historic vineyard yielded a philosophy of experimentation and continuous improvement. In the cellar, winemaker and vineyard manager Aron Weinkauf conducts cooper trials, which inform how he selects new barrels and refines Spottswoode's diverse barrel program. In 2017, Aron Weinkauf visited the Kadar cooperage as well as forests in Hungary to gain a greater understanding of Hungarian oak. With the exceptional 2018 vintage, Aron aged 100 percent Cabernet Sauvignon from the Spottswoode Estate in custom barrels crafted during his visit. This wine is the result of his research.


Wine Facts

Single vineyard wine
Organically produced (also commonly called "organically grown")
Wine is 100% estate grown and bottled — 3 years ago

with Ron

Delectable Wine

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9.5

White currant, grapefruit, almond, struck flint and sea breeze aromatically anticipate the combination of bright citricity, mouthwatering salinity and smoky accents that inform a palpably dense palate. In addition, a sense of crushed stone suffusion and a raw oyster-like animal, mineral and herbal savor add to the dazzling complexity and salivary gland-tugging insistence of this bell-clear, vibrantly-sustained vinous tour de force. (David Schildknecht, Vinous, October 2018) — 6 years ago