Asian pear, honey, and baked apple on the nose and carrying through the palate, offering jasmine tea nuances. Mouthfeel is lush, soft, and elegant. — 10 years ago
Anna had this 10 years ago
Anna had this 10 years ago
Textural, citrus (acid), backbone tannins. Great with sushi, to cut through the richness of raw hamachi, and salmon. — 10 years ago
Had the pleasure of tasting this lovely Pinot Noir at Scherrer with the dope maker himself. Beautiful, structured yet light. Noting first-day ripeness of red berries, snappy acidity, with a lingering finish. Great with rich seafood dishes on a cool day. — 10 years ago
Quirky and umami rich. On the nose eucalyptus and fennel. High acid, rich mouthfeel, textural. Versatile. — 10 years ago
Anna Twee Nguyen
Some oak, fruit tannins and baking spice. Lighter bodied Tempranillo. Should pair nicely with charred meats off the grill and roasted vegetables. — 9 years ago