Cancer researcher at Karolinska Institutet with wine and classical music as main hobbies.
Paired well with smoked perch as part of an outdoor fall dinner with a master chef way out in an old Swedish forest. Mushrooms (chantrelles) for the sauce accompanying the venison filé main course was hand picked by us guests in the afternoon. Amazing experience at Asa Herrgard. — 9 days ago
Light brick color; delicate nose of dried and ripe red cherries, strawberries, and currant, and some anise, ceder, intense floral notes, and a ”watery” minerality; very fine tannins and medium alcohol and acid levels, more elegant than powerful, fruit- and spice-driven palate-coating taste with long finish. This wine is well made and correct but rather unexceptional. — 16 days ago
Whole bunches from @Heimbourg, natural yeast and aging for 18 mo in alsacian oak; clear greenish-yellow color with some viscosity; nose of red and yellow citrus, quince, peaches, wax, honey, and a smoking minerality; powerful yet elegant taste with a minor spritziness, peach, red grapefruit, and pineapple with medium acids and low alcohol. Oliver is a veritable wizard and I love of this wine. — 9 days ago
A Margaret River-producer from the beginning, whose inception was coached by Mondavi; deep purple; nose of dark mulberry, black currant, ripe cherries, black pepper, anise and nutmeg; showing great on the palate, forceful yet elegant, with tannins, ripe fruit, acid levels and alcohol in good harmony, and a long dry finish. Promising future. — 23 days ago