Jody's Mostly Natty

9.3

Pure funk on the nose...salt, chemistry lab, leather! And then deep rich fruit on the tongue, a playful fizz and a hint of licorice. Superb combo. Love it. — 4 years ago

Seth Morgen Long

Broker • Arterberry Maresh / Winemaker • Morgen Long

9.5

From what I’ve gathered, 2005 was a difficult vintage chez Overnoy. That being said, this was exactly as you might expect - wondrous and complex. Waxen but austere, mineral and slight twang but everything integrated and sewn up. No need to drink now but it is wide open, considering. I’ve also been intrigued to learn about the chemistry of wines like this, and so I ran this on the Foss at the winery:
TA: 7.42g/L
VA: .69g/L
Abv: 12.12%
pH: 3.24
RS: 0g/L
Malic: 0g/L
Lactic: 3.8g/L
— 5 years ago

Adam Kincaid

9.2

It’s heavily oxidized, but not a reductive style. Orange peel and orange blossom on the nose. The creme brûlée name is accurate. Burnt sugar and cream flow out of this guy quite liberally. Butterscotch, vanilla cream. I get pineapple at the end. Long lingering finish. Remarkable for a 2007 Colorado wine.

I admit I’m struggling with the carefree attitudes of the winemaking process and lack of concern for the influences of terroir. We’re drinking with the winemaker, Alex, who is by trade a chemist. He brings this education to the wine in a way that strikes me uncomfortable, but I am not one to judge theory of his craft. The wine is great and has more age left in it. It’ll keep changing and altering over time.

It’s just that the wine is good, not because of where it comes from or how the grapes grew or the weather that year, but because Alex uses processes to alter their chemistry in ways that fit a style he prefers.

“Sustainable” grapes, though? — 6 years ago

with Jillian

Jonathan Bennett

8.9

Chemistry in action. What’s not to like....:-) — 6 years ago

Marla Frederick

9.0

Love it. Chalky. 9th grade chemistry class with the really handsome teacher. — 7 years ago

Anastasia del Valle

9.5

I don't often drink a glass of beer but my husband does so I taste a lot of different kinds. I took a sip of this one and said, " i love it, pour me my own glass!" Well balanced, and I do not typically like mango flavor, this harmony is one worth trying. — 8 years ago

Zach Cherry

Account Manager Worldwide Wine & Spirits

9.4

A testament to the ageability of quality producers at even entry level Mosel Qmp. In the glass, still some silver and green. Low alc, so obviously little tearing (I keep hearing tearing is viscosity, but from a chemistry standpoint, it's rate of alcohol evaporation). Acidity, so on point and defining. Chemical petrol wafts off, dried moss, oregano, candied orange peel, zest, orange blossom...it kind of shows off for a while.

For $25 from a Terry Theise pre-sale, this is a goddamned steal. I'd pay twice this and smile while doing it. Buy it by the case, where you can find it. — 9 years ago

Lucy Osgood

9.2

Chemistry. — 4 years ago

Julia Liebner

9.0

Delicious, medium finish, slightly acidic yet slightly buttery. Bright. Pairs well with nearly anything. Great for summer sipping. Paired nicely with souvlaki and tzatziki with lemon rice. — 4 years ago

Phil Castellano

9.4

Amazing grande cru burgundy I just shared with the Princeton chemistry graduate students. — 6 years ago

Paul J

9.5

Nice golden yellow color. Orange creamsicle, butterscotch, and something I remember from chemistry class on the nose. Nice mix of tartness and butter. Lemon, lime, and mango on the palate. Very nice finish with a little funk. I might be influenced by the moment and view, but this was a great rec and very enjoyable with Greek food! My kind of white wine! — 6 years ago

with Brooke

Marie Keep

Director of Fine Wines Skinner

9.3

Beautiful plummy color. At the brink, a piney almost retsina-like flash, as it opens up to violet and licorice pastille overlaying a deep savoury flinty cap gun/strike anywhere match chemistry. In balance with smooth polished tannins. Scrubby mountain herbaceousness with Iodine minerality finish. Quite luscious. — 7 years ago

Leonardo Lepiane

9.2

Great value, pure nice wine, no chemistry!! — 8 years ago

Michael Washabaugh

8.9

Paired with duck sausage orchiette (hand made at the restaurant). Cherry notes in the wine are dominant but not over powering. (The blood orange rind in the dish was important in the flavor chemistry here. There was no bitterness following each sip - very smooth ). — 8 years ago

Michael Chelus

9.0

Cherry, strawberry, raspberry, lemon and orange. Great acidity and balance. — 4 years ago

Alex Olsen

8.9

Medium acid, fruity like a off brand kids juice box that your not sure is really juice . But then your like oh yeah it’s real juice. — 4 years ago

with Rose

Chris

9.2

Good wine for inorganic chemistry — 6 years ago

with Colin

David T

Independent Sommelier/Wine Educator

9.4

This is the Cobos Marchiori Estate Malbec. I asked Delectable to add it.

On the nose; dark currants, black licorice, blueberries, blackberries, black raspberries, creamy raspberries and strawberries. Beautiful semi-sweet dark soils, light vanilla, cinnamon clove, caramel, soft dark spice, loamy moist clay and top soil and amazing dark florals, lavender and violets.

On the palate, the body is medium full. The tannins soft, velvety with a little punch. The fruits leaner and brighter than the Bramare. Blueberries, blackberries, black raspberries, creamy raspberries and strawberries. Beautiful semi-sweet dark soils, light vanilla, cinnamon clove, caramel, soft dark spice, loamy moist clay and top soil and amazing dark florals, lavender and violet. The natural acidity is amazing. The finish is so fresh, ripe, beautifully elegant, well balanced.

Photos of, more Estate vines, wine aerator used during pump overs and chemistry set, Winemaker Andres Vignoni and a mix of young and older Estate vines on the backside of the Viña. — 6 years ago

Briggite Bardóoooo

9.3

Chemistry in progress :) — 7 years ago

with Magnetochem

Zoe Sand

9.0

A very enjoyable wine with crackers and cheese. Seems like it would work for any occasion. I appreciate the chemistry drawings on the label. — 8 years ago