Likely not an ideal bottle with what I felt was excessive volatile acidity. Nevertheless, the red fruits and spices were still clear, and the velvety texture was quite delightful. Finished with bright acidity and an acetic-mineral mix. Probably a showstopper if pristine. — 6 days ago
Popped and consumed from decanter over two hours.
Shocked at how dark this was in the glass. Pretty close to a tinge of purple. If poured blind, I feel like it would be tough for most to call this what it is. Fairly “big” in style, like big and ripe Oregon style. Dark fruits abound aromatically as well as damp earth/forest, and lots of floral notes too. It channels a mix of red, blue and black fruit on the palate, with a good vein of acidity. Mineral, and a small bit of iron. Don’t really know how this ages in regards to evolution, but this can appeal to New World Pinot fans at the moment due to the concentration of the fruit.
I’m glad I got this for $50 4-5yrs ago, but the price now is crazy. — 20 hours ago
Really a wonderful Beaujolais. Could probably use a couple years to even out a touch but quite enjoyed this tonight with a Christmas ham that someone gifted us. Acid a bit under what I was hoping (which seems to be a trend for me these days) but the overall delicious red berry fruit and balanced earth keeps this delicious. — a month ago
Nice young yellow canary color. Heavy in the glass. Tropical nose with notes of sea breeze, lemon, kiwi, white stones and tan spice. Glycerol and rich in the mouth. California like, but with nice Chablis nuances. I wonder how this will evolve over next 10 years. Maybe like 92’s? — 8 days ago