Charlie C

8.6

Charlie had this a month ago

Charlie C

8.8

Charlie had this a month ago

Charlie C

9.2

Do you like “minerality” in your wine? This is for you. Ocean spray. White flowers, honey. Great acidity. — 2 months ago

Charlie C

9.0

Charlie had this 3 months ago

Charlie C

8.7

Red fruit, juicy. Chill it. — a month ago

Charlie C

9.1

Dry, high acid, mineral — 2 months ago

Charlie C

8.9

Per Bianca of PBB: The City Glou red is made of 100% Chambourcin from an organic vineyard in the the Outer Coastal Plain of New Jersey with sassafras sandy loam soils. Chambourcin is a tenturier grape, meaning both the skins and the flesh inside are red/dark, as opposed to regular red wine grapes have that have red/dark skins, but clear flesh. The grapes were hand harvested and spontaneously fermented in stainless steel, with 50% going through carbonic maceration. The wine was then aged in stainless steel for 10 months before being bottled unfined and unfiltered with minimal SO2.

Tasting Notes:

I tasted this wine for the first time back in January during the ABV wine summit, and I remember how taken I was with it, especially because it was 100% Chambourcin. Chambourcin typically has notes of black fruit flavors like blackberry and kirsch, with low tannins and juicy acidity. I've had some Chambourcin sparkling wines that are super fun and make for a great Lambrusco substitute. There's a vibrancy with this wine that makes it super approachable and drinkable, and very versatile in terms of pairings. Notes of fig, raspberry, plum, fig, spices, and herbs are framed by bright acidity and soft tannins. Chill it down before drinking and pair it with mushroom dishes, red pasta sauces, and game dishes (think rabbit or lamb!) — 2 months ago

Charlie C

9.0

Lemon, toasty minerality. Some salinity. Crisp. — a month ago

Charlie C

8.9

Per Bianca of PBB: This is a different kind of Catalonian red than what I am used to drinking, but it's the perfect kind of seasonal switch red that can be had with a slight chill or just as it is. There's a freshness and fruitiness to it, but smooth and medium acidity making it really easy to drink without any surprise angles or sharpness (which usually comes with bright high acid reds). Tannins are really smooth as well, a nice medium bodied red with notes of tobacco and cherry, hay and black pepper. The winemaker suggests to drink now or hold for the next 3-4 years, and I think it would be killer with a meat or mushroom paella, or some spanish chorizo. — 2 months ago

Charlie C

8.9

Salty pineapple and lemon. Great acid. — 3 months ago