Rich, ripe red and black fruit turning baked and dried, lots of musky smoke and mild meatiness. Red earth. Tannins resolved. Acid moderate. Yummy and distinctive. As it warmed up it relaxed in a nice way. — 18 days ago
@Delectable Wine this is Dunloe Brewing’s “California Hello!” Nectaplum and Vanilla Oak Aged Berliner Weisse. And how! Super tart and sweetly fruited in a way that makes you just wanna give someone the finger. — 21 days ago
Somehow elegant and balanced at 14.5% ABV. — 3 days ago
Bright ruby, light in body, roses and pure cherry fruit, touch of blood orange, anise seed. long dusty tannins. Extremely good value and I love the story behind the name. — 12 days ago
Onto the serious bubbs. Strawberries, cream, salty puff pastry. — 19 days ago
Was prepared to hate this on principle but? 🤷🏻♂️ — 25 days ago
WTF blend from Scheid.
13% Petite Sirah, 12% Cabernet Sauvignon, 12% Sangiovese, 11% Petite Verdot, 9% Syrah, 9% Tannat, 9% Zinfandel, 8% Tempranillo, 7% Tinto Cao, 3% Primitivo, 7% Misc. — 5 days ago
Very green, overripe wild strawberry tones. — 14 days ago
Warmup bubbs. Has that underripe peach briskness I enjoy from sparkling Chenin. — 19 days ago
Keaton Kail
For my palate this is a big QPR overachiever. Sleek and juicy, but poised to display richness with a wash of cinnamon, crystalline maraschino and a tangy pomegranate-laced bead of acid. I probably could have found a better pairing for boneless ribeye with shiitake and shallot pan sauce, though. 🤷🏻♂️ — 20 hours ago