Peter Sultan

9.3

Cool climate Chard that tastes more like a Huet cousin (Chenin Blanc) than it does, well, like a chard. Cooked lemon curd, honeycomb wax, clean as a whistle & white flowers. Medium acidity. Had for a song- about 11$, but found in Aruba, off S. America- still, I think this goes for around 40-50$ in the States but I’m guessing Patagonian whites are a hard sell in these parts. — a day ago

Peter Sultan

9.0

Joyous Portuguese red. Juicy, starburst kinda fruit, low tannin(?). Enough acidity & structure to entice the next sip. Medium body. Open road with Eagles blasting on radio wine. — 2 months ago

Peter Sultan

8.9

Estate level Nebbiolo, quite competent but not memorable. The bottle is physically impressive. — 3 months ago

Peter Sultan

9.3

Early week Barolo. Black fruits, pecoe tea, tannins in balance ( at only 5 yrs), enough grip but also a silkiness. Paired with Knicks opening night, spicy sautéed Bok Choy & mushrooms, & simple roast chicken. — 9 days ago

Peter Sultan

9.1

I love varietals like this- especially when I’ve never had them before….kinda a cross between a darker Sangiovese & a super Tuscan; inky color, medium body, good acidity. Plenty of food pairing choices. Oh, & around 20$…dunno if the Colorado altitude affected my experience but I dug… — a month ago

Peter Sultan

9.1

Savoie sparkling-very rich , like a Pinot Noir based Champagne, mostly Gamay here. The trade off in detail comes at 19$. — 2 months ago

Peter Sultan

9.0

It’s an interesting how different the more expensive bottlings are from this beloved maker, because this under under 17$ has a one note vibration all its own. Chenin blanc as pure, simple & clean. Compressed leek, marigold, & yellow apple notes. Something more intense & raw on the nose, like an open farm field after a fresh mowing. I’ll always drink this vintner. — 3 months ago

Peter Sultan

9.3

Azores dessert wine on full display at 19 yro & this is the theoretical young version of this off sweet wine made in the paisegem style- it’s cooked, on ships or at least that was the old method. Brazil nut, almond paste, dull spearmint, off dry. Like Madeira, in a good way. — 12 days ago

Peter Sultan

8.9

Black currants, black tea, blackberries in a relatively svelte body w integrated, moderate tannins. — 2 months ago

Peter Sultan

9.1

I could live on this. Alpine tiny red berry intensity, medium/lightish weight, firm tannins, opens up to lusher, crushed red fruits with air, feels like it never swerves off (whatever is) the path too far. Prominent acidity but in a cool menthol tone which drives it all along. Sure, has to drink in the next 1-3 years, but at about 17$…..Given all the Barbera in the blend, I can imagine pairing with most dishes, including tomato based bouillabaisse. 65% Picotener (“the forgotten Nebbiolo “/30% Barbera/5% Neretto. — 2 months ago