Jay Kline

9.2

Popped in poured; enjoyed over the course of two days. Delicious throughout but better on Day 2, at least to my palate. The 2024 pours a pale straw color with medium viscosity. On the nose, the wine is developing with pretty notes of tart, tropical fruit: pineapple, starfruit, white flowers, lychee, lemon and dazzling minerals. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose, the finish is medium+ with palpable texture. Another lovely and delicious edition of this wine, which is quickly becoming a perennial favorite for me. Drink now through 2034. One single 1000L oval and one single 500L barrel produced. — 2 months ago

გენი

10

Budeshuri saferavi was described for the first time in Ivrispira villages in 1895. S. by Kvarian.
It is well studied in Georgian scientific literature.
Folk medicine used it and medicines made from it to treat wounds and lung diseases.

grapes
The berries are light pink at the beginning of ripening, and darken as they mature, but still remain pink. The juice is pale pink. It fully ripens from the second half of September. The seeds are oval, with a thin skin. Small pods. The grains have a pleasant taste and a gentle, characteristic aroma. The sugar content of the juice varies from 16% to 20%, and the acidity from 4‰ to 7‰.

Characterization of wine
The grapes and wine of Kakheti, Kartli, West Georgia and Meskheti differ sharply, but all of them are characterized by soft tones of dried black plums, cherries, blackberries, blueberries and spices.

Compatibility with food
Kakhuri (Khveri) Budeshuri is recommended with veal, poultry, game.
Budeshuri of Kartli (for example, "Genis" company) is lighter and the area of ​​its suitable dishes is wider. — 4 years ago

William Paley

9.4

So delicate when first opened, grass, pastel gauze. Fennel with herbal oval-shapes later. Mild bitterness, dominated by acid and glycerine. Pedal-steel mouthfeel. — 6 years ago

with Jess

Jim Nelson

9.0

The oval bottle will not disappoint — 10 years ago

with Camille

Adrian Raddenbury

9.6

Given the recent Ashes win (ignoring what is happening at the Oval of course) it seemed right to select an Australian wine. Drinkable from the beginning. Perhaps slightly too spicy for my liking. Definitely enjoyed by all. — 11 years ago

Jay Kline

9.2

“PT” comes exclusives from the Pettineo contrada located 217m above sea level with vines 70+ years of age. Arianna ferments in cement and then ages the wine in large oval cement tanks for nearly two years. Popped and poured; enjoyed over the course of a couple hours. The 2016 “PT” pours a slightly hazy garnet with a transparent core; medium viscosity with no staining of the tears and signs of some light sediment. On the nose, the wine is vinous with a beautiful perfume of ripe red fruits: strawberries, raspberries, Morello cherry, red flowers, leather, minerals and exotic spices. On the palate, the wine is dry with medium tannins and medium+ acid. Confirming the notes from the nose. The finish is medium+ with a refined, silky texture. This was a fabulous paring with spaghetti all’assassina. Drink now and over the next few years. — a year ago

MICHAEL COOPER DipWSET

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

9.1

I don’t understand why the average rating from everyone else is 8.7? I am tasting the latest vintage 2019 three months after bottling and I think it’s delicious. Which is hard for me to say because Herencia Altes is competition for my wines and they sell their entry level wines at prices so low that it’s absolutely impossible to turn a profit or compete with them. This wine has been aged in concrete semi-oval tanks on lees for 2 months with Battonage and then 6 months without the lees. On the nose it has medium(+) aromas and flavours and it almost seems like it has been fermented in oak. Medium(+) body, the alcohol is high 14% and while it is fairly supported and balanced by the ripe and expressive citrus fruit and the medium acidity, the alcohol lingers on and warms your chest. The finish is medium(+) and elegant. #terraalta #spain #garnachablanca #grenacheblanc — 6 years ago

Brian Franke

9.1

Not too sweet, complimented spicy food well. Melon and lemon grass flavors. — 9 years ago

with Sara

Christine Havens

9.1

Sourced from a small horse-plowed, biodynamically farmed two-hectare site, Clos de L'Echelier is blended from just two oval casks. The vines are seated in Turonian limestone, which gives Saumur Chenin's their characteristic minerality, which this bottle certainly has, though less pronounced than some I've tasted. The nose is endowed with expressive aromas of ripe pear, quince, and honeysuckle. On the palate, orchard fruit and subtle creaminess are bolstered by a singular, lithe and linear burst of acidity, which serves to add both freshness and lift. — 10 years ago

Nate Axline

9.2

Drink this now. Very caramel, toffee, nutty, rich dark fruits, raisin, deep plum, dried raspberry. — 11 years ago

Sipping Fine Wine

9.9

Cuvée takes its name from small parcel of the Adrianna Vineyard completely covered with oval white stones, aged in oak for 18 months, deep inky Ruby color with complex aromas of berry fruits, floral, herbs and spicy nose. On the palate flavors of ripe blueberry and cherry fruit with spicy floral herbs, cacao, vanilla and toasty oak. Fine soft tannins, well balanced, good acidity, long finish, ending with fruit, spice and earthy mineral notes. Nice!! Will last for a decade!! — 2 years ago

Delectable Wine

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9.1

Unlike his Savennières, the fruit for Boudignon's 2020 Anjou Blanc is purchased. The result is a pure, clean wine with delectable purity. There are delicate flavors of just-ripe pineapple, citrus, nettles and a subtle hint of vanilla. It is fermented and aged in both 500-liter barrels and oval Stockinger 'cigars'. A line of acidity pulls this wine through to a refined conclusion. It can be approached now for its fine fruit but will go on. (Rebecca Gibb MW, Vinous, September 2022)
— 4 years ago

William Paley

9.3

deeeep well of red fruits, oval thoughts, and apple skin residue. full on bitter herbs and chinese medicinal tea. stony when first opened, three days later picking up echoes of green stems and, arguably, cinnamon (very fleeting).....back to the black fungus tea and wormwood on the backside. pleasantly bitter reverb. — 6 years ago

with Jess

Natalie Hekmat

9.0

Had this a few months ago at Wildair and was really impressed by its flavor and freshness. First off, it's in a beautiful heavy amphorae bottle. This wine is a skin contact amber orange liquid, a blend of 80% Sauvignon and 20% Chardonnay (called Morillon locally). Hand harvested and half are stemmed. Receives 6-12 months of skin contact in used oak barrels with indigenous yeasts, before transferred to oval wooden tanks. Lightly sulfured at bottle, cloudy and unfiltered. It can hold up in body and tannin like a red, almost tastes like cider, lemony and herbaceous. — 9 years ago

Rodney Rosser

9.3

Cloudy gynormius yet muted oak- toasty butterscotch pineapple flints yet oval and squat and it's delivery- if you are thinking of wine in the terms of shape.... — 10 years ago

Laissez Fare

9.0

Els Jelipins 2009 (a very kind gift from, and shared with, @J_A_A). Made by Gloria and Berta Garriga in the hills Penedès. Based around the Sumoll grape, with a slightly different blend each year (depending on which rows of vineyards they decide to take fruit from). The fruit is hand-picked over a number of sessions — always early in the morning and in small cases. It ferments with the natural yeasts, without temperature control, fining, or filtration and only a touch of sulfur added right before bottling. Open-top barrel fermentation and some wax-lined oval amphorae are used, along with lengthy aging in big barrels. Each bottle is painted by hand – the design is different each year, but always includes the symbolic heart.
This has to be one of the most distinctive, intriguing and confounding red wines I've ever tasted. The first thing you notice is the cloudy ruby color. A mysterious scent leads to strong flavors of green herbs (almost medicinal) on the palate: is it tarragon or dill, or both? Elderflower perhaps? Maybe fresh olive too. Underlying this is an ever-changing red fruit core (cranberry, tart cherry), with the odd streak of wet rocks and a zippy freshness. Totally raw and wild. Impossible to pin down and paradoxical.
Ultimately, this wine was indomitable. We paired it with a full-flavored Iranian stew (ghormeh-sabzi), then with vegetarian Indian curry. The wine went remarkably well with both, though I wouldn't say it 'paired' well. You could always taste the distinct flavors of the wine, and it didn't interfere with the food, but they didn't really enhance each other either. Essentially, even robust food flavors could not tame this cloudy, 'little-looking' red wine.
After all of this, I will not say that I am gagging to try this wine again, as I'm not really sure I love the flavor profile overall … but it did grow on me over the four days we had it open. And the wine was possibly even better on Day 4 than it was on Day 1. I would definitely be happy to try it again, though, as there is no doubt it would challenge palates, ideologies and spark conversation. This is a 'real' wine, with no pretense and oodles of individuality. — 11 years ago