Have you baked fruit I’ve only slightly accompanied, bacon, spices, more like a little bit of juicy and fatty tannins￼ that complement more than blend. Gives a good structure, so the whole thing doesn’t end up too jammy. Woods beyond oak like cedar, cigarbox, Cedar, Pinion-wood, things like that. A little bit of forest floor mushroom. ￼￼ — 3 months ago
Wowwwww. Flower and salt on the nose with a little lime squeeze. Slightly spritzy, creamy and salty on the palate. Bitter phenolics but with an interesting lingering sweetness on the finish. Definitely displays the amphora aging. The perfect wine for four courses at cadence. — 3 years ago
The spectacularly viscous, savory, herbal Provencial rose’s are a big favorite but for most of the best ones, you spend a lot more for subtle, though not insignificant improvements.
Clos Cibonne seems to be a well known exception. You get the extra joie de vivre sans the premium. It’s one of the few wines I buy with cadence. Heavy on orange and rose hips and follows with the herbs we love - rosemary, fennel, thyme, some tropical notes filling the gaps. — 4 years ago
Dark reddish purple. Inviting nose and medium-bodied palate of red berries, pomegranate, and a hint of toasted nuts on the moderate finish. Medium tannins. Medium acidity. A most typical example of mid-range Washington. The midpoint between New World fruit (but dark fruit) and Old World structure makes for an excellent American food wine. Pair with anything from burgers to roots to prime rib. Just do so by 2027. — 3 years ago
Woodsy, more purple in color.
Would pair with duck and thyme — 4 years ago
At Cadence 8/3/19 with Cindy Jane Pino gang. Still the same characteristics as three years ago with the woody rather burnt taste but perhaps a bit better resolved. 4 more to go through! — 5 years ago