Romain Fitoussi

8.9

2nd bottle and still so much pleasure. The well-worked Tannat grape brings notes of black plums; a mineral touch reminiscent of carbon or chemical smoke (not unpleasant), completed with a gourmet chocolate side, and notes reminiscent of pine or cedar sap or eucalyptus. The palate is supple and round with a lot of volume. The wine can still age for several years if we judge by the aromatic density. The tertiary woody touches are well melted, this is a good beefy and greedy bottle which will go as well with a chocolate desert as with a duck breast. Sweet and sour cooking will also go very well.

2eme bouteille et toujours autant de plaisir. Le cépage Tannat délivre des notes originales de prunes noires; une touche minérale rappelant le carbone, la fumée chimique (pas désagréable), complété d’un côté chocolaté gourmand, et des notes évoquant la sève de pin ou cèdre ou l’eucalyptus. La bouche est souple et ronde avec beaucoup de volume. Le vin pourra encore vieillir plusieurs années si on en juge par la densité aromatique. Les touches tertiaires boisées sont bien fondues. Un vin costaud et gourmand, qui ira aussi bien sur un désert chocolaté qu’un magret de canard. la cuisine sucrée/salée ou aigre doux ira très bien également. — 5 years ago

Friday Hill

10

Gamay is the grape, Beaujolais region.

Beaujolais regions does carbonic maceration- whole grapes and don’t crush. Put them in a container and pump full of carbon rich environment, almost 100% of fermentation happens inside the grape vs. exterior. Less tannic.

High acid and big fruit. Can be chilled. Don’t age. — 5 years ago

Amy Huson

9.2

Intense aroma, almost stings my nose! Aromas and flavors of charcoal, prune, lead, carbon paper, smoke, vanilla, and leather. Acid is med + still for this vintage, which is 10 years old right now. Tannins are suave yet the texture still has a nice hold. Pairing well with sheep’s milk cheese and wild hare paté! — 7 years ago

Todd Vaccaro

9.0

Great tasting blend—Grenache(70%) Syrah (25%) Mourvèdre (5%) but it's also carbon neutral! — 8 years ago

David E

8.9

This has more depth and substance than many in this range but lacks polish and comes across a bit gritty, missing all the best attributes of its vintage. That said, it feels very authentic and I think this wine kills it when paired with tacos carbon, and it's hard to compete with beer at such a table. — 8 years ago

Andy Tam

9.3

Keith's annual fino dinner where I over drink carbon dated sherry. Dry start and finish with rockstar spunk. Very mineral. Special barrel at the end of the line with the oldest wine in the entire solera. — 9 years ago

Leonardo Lepiane

9.2

A little carbon present at first, then very pleasant nose and palate. Perhaps a bit expensive — 9 years ago

Jason Guyett

9.5

VOGA Italia Moscato. “During fermentation, the carbon dioxide is retained giving the wine a ‘frizzante’ character.” This is what gives this wine it’s uniqueness. It’s not sparkling, yet has that slight fizz which when mixed with the sweet moscato grape, is sweet and refreshing. The cherry on top for this wine is the different style of twist off top which I think is cool and different from “normal” screw caps.
As for the actual taste and aroma, it’s sweet and refreshing on the nose, and the taste is the embodiment of “fresh sweet grapes” as advertised.
On the contrary, I would steer clear of this wine if you enjoy your wine less sweet, as it’s definitely a sugary patio wine. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Champagne is for celebrating, not that I need a celebratory reason to open a bottle as I am hooked on champagne. 💉

However, after installing 27 solar panels and waiting an additional seven weeks for my Tesla, I/we have almost erased our carbon footprint. Finally picked it up today. I believe we all need to do our part to save the glorious vines that bring so much happiness to our lives. 🍷🥂👍

As for the Baron Fuentes, the is a very good Champange and is perhaps the best QPR out of Champagne at $24.99.

Bright lemon, lime, grapefruit w/ sugar, bruised red apple & pear, touch of ginger & cider, bread dough, baguette crust, sea spray, white spice with some palate heat, sea fossils, grey volcanic minerals, spring flowers, lilacs and yellow lilies. The acidity is bright, crisp and lively. The finish is smartly polished, well balanced and persistent for minutes.

Whoo hoo! So close to carbon free! 🍾🥂 — 5 years ago

David Kline

9.4

Raspberry, dried blackberry and cedar form a distinct potpourri when considered with the dried rose petal and orange bitters. There is a fleeting fruitiness that approaches strawberries dropped into a coniferous fire. Lovely, if firm tannins support a whale of a wine. Amazing depth with Roobios tea leafs, tobacco, graphite, bay leaf, bing cherry, dried black cherry and black currants on carbon paper and campfire ash, driven deep into a charred wormwood and dusty schist. This is an incredible Nebbiolo that over-delivers in every sense! #piedmontesewines #nebbiolo #nebbiololover #nebbiololife #nebbiolodalba #alba #Demarie #piedmont #babybarolo #italianred #Italianwine — 8 years ago

with Courtney

ESF

9.5

Carbon Copy of previous note - so glad I have more — 8 years ago

Justin Gilman CSW, CSS

9.2

Tremendous #Champagne #wine. Smells of dry toasted bread, carbon and golden apples. Tastes range from green/gold apples, dry apple core, slighty doughy from lees aging. Bone dry and refreshing. Classic example. — 8 years ago

David Kline

9.2

Smoky herbaceousness, mossy maples, avocado skin, pencil shavings in a weird, carbon paper aquarium. Swim with me through black currant vapor, then dive into graphite and burnt blackberry bathtubs, strip off your camp-smoke sweater, relax in the haystack, fern and mesquite mulch, and briary arms of the cedar and gun smoke fed vinous swamp-franc!
A few friends were underwhelmed by this wine, and perhaps got tired bottles, but this one was a chunk of fiery biomass. — 9 years ago

with Courtney

Scott Rowe

9.1

Did you know Cullen are a carbon negative company? thanks to their forward thinking and awareness. Over 20 years of biodynamic practices.
The earth is a better place with help from these guys. — 5 years ago

David Kline

9.0

Espresso black with mocha toppings. Unctuous pointillism of zygote fossilization. Carbon paper, licorice, treacle, Turkish coffee, toffee, and a sapling-meets-whiskey, cinnamon, gingerbread, dried fig, and sarsaparilla scented number. (My wife thinks this tastes of cough syrup, but it is just whiskey centric) big, charred whiskey entry with dark caramel and Christmas pudding, that turns to burnt fructose. Awesome depth and breadth! .
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#beer #bier #birra #biere #cerveza #cerveja #stout #barrelagedbeer #barrelagedstout #oakaged #oakagedstout #imperialstout #oskarblues #oskarbluesbrewing #tenfidy #stovepipetenfidy #oskarbluestenfidy #bourbonbarrelaged #cobeer #coloradobeer — 5 years ago

with Courtney

David Kline

9.2

A smattering of tan spots, like Queen Anne’s lace, appear, then slip into the murk. An alar Geist remains, like a smeared mirror. Dried cherries and black currants with ripe huckleberry, dried fig,
cherry tobacco and a touch of licorice, coffee and peeled poppy. Bitter chocolate and dried bing cherries tear an astral hole of arabic in the thick spring veil of dried violets and cloves with a decidedly burnt edge to the currant. Valerian tendencies abound. Dark ghosts that scribble runes through carbon paper. — 6 years ago

Belukigirl

10

Carbon neutral wine for earth day 2017! — 8 years ago

John Smith

9.8

Very dry with a prickly residual carbon dioxide feel. Lots of citrus, great with big bowl of mussels. — 8 years ago

Shawn R

9.3

Poured from a magnum so of course it's better! Drank the 2014 the night before...it was a carbon copy of the 14. No signs of age, this could easily go another 10 years. — 9 years ago

with Vinod and Michael

Chris MacLean

9.3

One of the best roses I've had. The nose says carbon, herbs, and grapefruit. The mouth says put me in the cellar. — 9 years ago