Lover of: all things light, minerally, & red; in search of the perfect Chenin blanc, cru Beaujolais, mountain Nebbiolo, & varietals unknown.

Dark violets, sage, blackberry pie & menthol. The flavors all seem to be infused with just enough air, so the palate presents as relatively light & even a bit of fun. Nothing thick, dreary, or heavy here. If a midweek Barolo exists, this may be it, depending on your idea of reasonable. — 24 days ago



At 8yro a lovely way to experience aged wine affordably, because it drinks as if older with all soft edges,burnished leather, black cherries, aged balsamic, milk chocolate & dried porcini. Guessing this in its drinking window but these wines surprise me with their longevity. — a month ago
Night out at French restaurant for byob night, our entry & toasting wine. So so vibrant, like shimmering in the glass vibrant: chiseled, yellow waxed fruit, echoes of cassis. Damn good, glad someone else brought it! — a day ago
Fiano made in… Puglia, not Calabria. Rich, briny, minerally, medium bodied. Fills the mouth. Can imagine garlicky mussels in broth or some such strong flavors. Even hot dogs…w sauerkraut. — 24 days ago

Kissing cousin of the same maker’s dry Furmint, but this is younger & aged thus appropriately. — a month ago
So so solid especially as an estate, entry level bottle. Body just slightly more etched in glass than average. — 4 days ago
Sometimes the old standards really are needed. Still, at 14.5% abv I can feel the varietal straining. — 5 days ago
Only 150 cases imported of this Villages that swings close to Cru Beaujo . Dark ripe cherries, a savory edge, a plummy, mineral depth. Grown on sandy & schiste soil 200 meters outside of St. Amour. For about 20$ might be one of my favorite Beaujo QPRs in the last few years, especially as they’re growingly extinct. — a month ago
Peter Sultan
Paired with starters for a French bistro styled restaurant meal, showed brilliantly: big hit at the table. Candied violets, wild raspberries, bracing. Long & firm mousse. — 21 hours ago