Avocado seed brown, roiling body with cream snow drifts, and woodcut tsunami wave lacings that vanish to swishes. Dried vines, roasted hazelnut, light but raw cane sugar, cinnamon toast, Swedish licorice with salt, dark applesauce, and a pleasant, funkiness from an earthbound tuber; rutabaga? Heavenly mouthfeel! Near perfect! What texture. A revelatory experience. Clearly enlightened monks inspired by the divine. Tea biscuit, toast, dark almond, balanced malt, cocoa nibs, marbled rye, nutmeg and a shimmery minerality that vibrates like wound brass across the tastebuds. Coffee and tea in silver rounds out your breakfast fare. — 5 years ago
Picked up at rye duty free shop in San Francisco. Easy drinking Cabernet at a great price. Recommend! — 6 years ago
If you like sweet wine this is the wine for you! Flavors of floral and peaches. — 6 years ago
More celebrating. My Wifey’s mum’s 70th (and brother-in-law accessory.) She’s still rocking it. Super life event with family.
The wine is for the masses. 50 peeps plus. Drinking well. Barnyard nose. Smooth and balanced on the palette. Needs more time, but presented well tonight.
5L format. -20F here in Montreal. As we say in England: this temp will freeze the balls off a brass monkey 🐒 — 6 years ago
Blackberries, old leather belt, well worn and made- with a brass buckle. Dark cherries tannins. Bitter chocolate. Deep and dark. — 7 years ago
A delightful weekend wine. Pairs great with streak and lamb. I’m not a pessimist but yet love it. Brass and bold — 4 years ago
Look: dark cherry red leather well worn Smell: lemon, brass, iron, blood Taste: Currant, tar, black pepper, cognac, silt — 5 years ago
Love this Pinot! Accidentally found it at the Brass Tap. Very crisp, slightly fruity — 6 years ago
Great medium bodied Merlot to have with dinner. — 6 years ago
A boisterous and unabashed wine! A Champagne that drinks like a New Orleans brass band playing at Jazz Fest! — 6 years ago
Sweet with bold honey notes. Fav chilled summer sweet wine! — 6 years ago
Another excellent wine! The Factor here is instead of co-fermented Shiraz/Vionier, this one is a 100% Shiraz. (Like my pun there?)
Anyway, down to brass tax. Pure expression of Shiraz from Barossa - you will be corrected by an Australian citizen if you say it "Bah-roe-ssah".. it is pronounced "Buh-raw-suh". Surprisingly, this wine was more floral in its aromatics than the two co-fermented wines, which I find Viognier brings to the mix. With their wines, smoke is definitely the theme, and with this one also comes aromas of jasmine tea, rosewater, decaying violets, a light tar component, dusty soil, espresso roast, bing cherry, black plum skin, and eucalyptus. The wine is dark, but even looks less rich than the RunRig and Descendant, with more medium plus tannins, and lean structure - over ripe strawberry, tobacco, charred beef, Smokey minerals, leather, black currant, and a textured finish. Beautiful layers to this wine, and less of the fruit forward nuances that a lot of Shiraz tends to have. Like a good Cornas. This wine really is a great reflection of the terrior of Barossa Valley, where there are the oldest Shiraz vines in the world, AND the oldest soils known on planet earth due to the fact that Australia has never seen an ice age, phylloxera, or any vine diseases. — 6 years ago
Brendan Murphy
Great Cali pinot! Orange Zest and Brass set this one apart. Brass/sanguine minerality. Solid, wish it was stored better. — 4 years ago