Stephen Redenbaugh

9.3

Classy stuff! Bone dry, reticent aroma, but med-full bodied texture and long, raspy, lingering finish. Reminds me of high end Alsatian Pinot Blanc and perfect foil for French/Viet Namese Fusion. Such a pure pleasure. Willamette whites are coming into their own and really rock in’! — 2 days ago

Stephen Redenbaugh

9.2

Fresh off the FedEx...laser focused, pure pleasure... imagine forgetting to sugar your fresh squeezed lemon/lime juice...then adding 50% of your usual. Pucker up and embrace the vibrant acidity, the lip-smacking medium weight, the 12% ABV, and the long 30 second finish. Not a great wine, but so much pure fun... and it “tastes so frigging good.” Bravo Hardy et al! — 11 days ago

Stephen Redenbaugh

9.3

Okay...I’m a believer! Wow, this wine exceeded all expectations. Medium gold in the glass, just enough acidity to keep things interesting, and on the downslope for its effervescence. But the swirl of fruit flavors was intoxicating... fig, persimmon, kiwi, ripe golden pineapple and a melange of citrus. Fun! — a month ago

Stephen Redenbaugh

9.1

I literally gave up on domestic Chardonnay...but I love the flavor profile—Tart, juicy Granny Smith and ripe sweet pear. No discernible oak, light crisp acid/ fruit balance and ABV under 13. What a food wine! Every time I pop an Enfield, I congratulate myself on my perspicuity and good sense. It’s not hard to drink well, just ignore the big names and hype. — 3 days ago

Stephen Redenbaugh

9.2

Dark, powerful, rich, almost viscous on the palate. Ripe black olive, pencil lead, black berry, cassis, and a touch of earthy mushroom. Bold and brawny... tastes more new world than expected. — 16 days ago

Stephen Redenbaugh

9.2

Fall has arrived...wine braised pot roast, baked Butternut with butter, cinnamon. And brown sugar...and a German Pinot under 12.5%. Almost rose-like, but bright sour cherry complexity and a lively balanced finish that’s almost weightless. Just lovely! — 20 days ago

Stephen Redenbaugh

9.1

Nice medium gold in color, touch of metallic oxidation on the nose. Powerful and potent on the tongue. Bone dry and definitely more savory than fruit-oriented. The wine demanded attention and kept pumping its flavor 30 seconds after swallowing. Perhaps more cerebral than pleasurable, but waxy, lanolin notes can pare well with Greek chicken and roasted Greek veggies. Opa! — a month ago

Stephen Redenbaugh

9.2

First wintery Sunday with depressing cold drizzle. My response: home cooked Pasta Fagiole with soft Japanese yeast bread with lots of butter. What a wonderful comfort food match. The Etna Nero d’avola is young, juicy, and fruit-forward. Cassis, Boysenberry, and bright citrus notes. Medium weight, nice viscosity, and enough acidity to stand up to the tomato’s and good olive oil drizzle. Touch of green stems actually balances the fruit. Nice long finish and makes me consider picking up a few more for rustic pizza/pasta. — 6 days ago

Stephen Redenbaugh

9.3

Found another straggler and it was delicious...vivid, dark black cherry color.. smoke, goose fat, rich forest floor mushrooms. The 14.99 ABV largely resolved with little heat left. Every time I’m tempted to cut back I open one at 10-12 years... not gonna do it. Glorious new world Syrah! — 19 days ago

Stephen Redenbaugh

9.2

My first experience with a Friulian Pignolo...Wow..what a simply perfect pasta/pizza wine. Nice bright berry red color... medium weight on the palate...smoke, BlackBerry fruit, sweet red fruit and brilliant lively acidity...perfect foil to red tomato sauce and sausage pizza. Only problem being that the balance, refreshment quotient, and cravability mean a single 750 is not enough. Lost the battle w/wife for last swallow! What a great bargain for Saturday night red sauce! — 21 days ago