Ian Staub

9.1

Ian had this 4 years ago

with Ken

Ian Staub

9.2

From Magnum, celebrating our first pod dinner since the birth of our baby Cy. This is lovely and intense, with pineapple cake, lemon curd and red apple. Brioche and roasted nuts. Tons of ripe fruit and pretty forward acid. Slightly sherried aromas. Drinks younger than it should due to the intense fruit and acid. Delicious, enjoyed with (of all things) Detroit-style pan pizza. Perfect! — 5 years ago

Ian Staub

8.7

Interesting sip as it’s really just ripe apple and pear from top to bottom. It even finishes like a slightly mealy pear. Softer carbonation. Not my favorite. — 5 years ago

Ian Staub

9.1

Wow this just rips. Beautiful Cali/Jura hybrid. The fruit leans more ripe and tropical, and there is some cream, lots of grass and herbs. Enveloping richness on the palate, but the ripping acid (balanced by the fruit and body) keeps this fresh and inviting the next sip. — 5 years ago

Ian Staub

9.0

Ian had this 4 years ago

with Ken

Ian Staub

8.9

A lovely biodynamic BDX that is maybe a bit simple for the price ($40 or so?) but does offer an elegant and food-friendly package without being weighed down by oak and tannin. Nice fresh dark fruits and florals with gentle menthol, tobacco, rich potting soil and cedar. It is light and ethereal in the mouth. Tannins are actually fully resolved for me at this point, and it’s not super acid-driven, so I’m not sure I see this progressing much for my palate. This would be a repeat buy for me at $20-25 but at this price I’m hoping for something a bit more special. Need to seek out more naturally-made BDX! Recommendations? — 5 years ago

Ian Staub

9.2

Wow, now this is just gorgeous. Nose is actually more reminiscent of a BdB with lots of cream, toffee, NYC street nutz, stone fruit, apple. Lots of complexity. Palate has tons of ripe cherry and berry fruit, lots of tiny bubbles, and finishes long with more red fruits and acid. Lovely. — 5 years ago

Ian Staub

Ian had this 4 years ago

with Alex

Ian Staub

9.1

It is such a delight to be drinking these wonderful wines and ciders from Long Island that are pushing the envelope forward. And great to “know your farmer” so to speak and get the download on how best to enjoy this wine. Per @Erik Longabardi ‘s suggestion I decanted for 2 hours and paired this with an EVOO/herb roasted spatchcocked chicken, both suggestions were spot on.
Upon opening, the wine presented quite green and pyrazine-heavy, but this integrated beautifully over the course of the decant. I was initially surprised and delighted at the freshness of the fruit profile- red plums, blackberry, red cherry and orange rind. Secondary flavors are here in spades and are the star of the wine in my opinion - black pepper, lavender, violet, bell pepper, and a touch of smoke. Complex and delicious.
Whole clusters and a light touch do wonders to keep things fresh and lively on the palate. Medium bodied, tannins are very restrained for a CS, and acid is elevated. The tiniest bit of VA, which I love. With little experience with wines from LI this almost read more like a good natural cru Beaujolais or Loire Cab Franc. It’s balanced and drinkable, and I’ll certainly be getting some more when it makes its way back to CA this year. — 5 years ago

Ian Staub

9.0

Really surprised and delighted by the freshness and fruit purity on this bottle. Unlike so many Cali zins this doesn’t rely on oak flavor to round out the rough edges - lovely brambly berries and ripe cherries all the way. — 5 years ago