Monterey County Pinot Gris.
Fascinating color of rose gold.
I have a bit of a cold so hard to smell it but I sense some citrus pith, salinity and the peel of a yellow pear or apple.
Pleasant enough. Some nice ripe fruit character in the aftertaste.
Definitely a wine characterized by it's skin contact in production.
Will re-visit when I can smell and taste — 2 days ago
At my first taste of this I thought 'Wiw this is a good value Mâconnais at $21 retail' I was drinking it on the warmer side of cool- 50-60 deg F. It was distinct in aromas and captured the limestone sight very well. The next time I met this wine it was served refrigerator cold and my perception changed completely - like going from a 90 point wine to a cheap bulk imitation missing a lot of the nose and the limestone softness which was overcome by an acidity of bulk wine quality. I have a hard time believing it's the same wine from the same year. There is going to have to be a 3rd sample- this mystery can't remain unsolved. — 16 days ago
Another Grand Cru from my favorite Alsacian producer.
Poura yellow, I get canary melon, botrytis honey comb, passion fruit, lychee.
Just slightly off dry, the acids have a mustard like quality. (the area is surrounded by mustard fields and I swear that I can smell and/or taste mustard greens/flowers in many wines of Berckem). Follows up with roasted apple flavors, and an incredible clean but long finish.
I wish I could open a bottle of this every night. — 2 months ago
Took about an hour to open up then it delivered ultra ripe yellow pear, white and yellow florals from this marsanne rousanne. There is also this buttery lactose in both the nose and texture.
Really delicious. Good balance of buttery texture, ripe fruit and adequate acidity.
Lucky to find this for $20 in this country. — 5 days ago
As my girlfriend commented 'Ooh smells like raspberry punch'. Lots of underripe, tangy red fruits. Pleasant enough. I like to wonder if the first few years of Burgundies tasted like this. Maybe in 20 or 30 years as these vines mature and the climate becomes warmer we will drink our next great Pinots from the island of England. — 15 days ago
Cat litter and McDonald's french fries. I'm not joking. I wish I was.
And I'm at a 'wine bar' not a gas station.
Sad face. — a month ago
A Mâconnais in Kermit Lynch clothing. — 2 months ago
Beautiful color of deep ruby and it looks thick and unctuous in the glass. Prominent spices on the nose- clove, bay leaves and fresh red fruits touch of Brett in a pleasant way. Spices carry through to the tongue. Good weight and body. Fine tannins. I'm glad this wasn't blended. It's a great expression of Cab Franc. — 18 days ago
This is drinking really well right now, but think it could still develop over another few years.
Fascinating nose- the Merlot (30%) and Cab Franc cut the into the typica red fruit cab and deliver tart/ripe red apple skins, fresh dark earth & mushroom and harvested hay.
Nice acid delivers that promise of red apples. Medium long acid and surprisingly low tannins. — 2 months ago