Scott

8.9

This morning was a very good year. Than again, that's vino verde...a green wine. Lovely fresh green fruit with lemon and grapefruit. A nice touch of effervescence from the process of allow some fermentation in the bottle. Light, fresh...fantastic in the sun chilled in an ice bucket. A bargain that does not come across cheap. Can't recommend it more. — 8 years ago

Claire Oswald Schultz

9.5

Cluster Riesling, 12% alc., $14.99: Another one of Sean’s special projects, and my favorite of the CGT Rieslings, this pale straw colored wine was made from hand selected grape clusters pressed whole without destemming or crushing, which then underwent a very cool (42º F) fermentation to draw the process out. Off dry, at under 1% residual sugar, it dishes out rich, generous red and green apple flavors and aromas shaded with a hint o’ lime and good minerality; it’s a bit more than medium bodied, with good weight and beautiful concentration. I love this wine. Find this wine — 9 years ago

Jeffrey Long

9.0

Galaxy hops is always nice, but could be more prominent. Makes being surrounded by annoying Seahawks fans slightly more tolerable. — 10 years ago

Martin Chan

9.0

This is a smooth liquid bread! This abbaye beer included toast, caramel and pears on nose. Honey, pears and malts with a medium sweet malts finishing. Well balanced structure. A very smooth bubbles that created by double fermentation process. They start to make beer since year 1074! — 10 years ago

Randy Fuller

9.0

This wine saw stainless steel fermentation and not a stave of oak in the process - surprising since it has a richness and fullness usually associated with oak aging. It contains 100% Sauvignon Blanc grapes and hits 13.5% abv with a trail sticker of about $14. The nose shows grass and citrus, heavy on the citrus. The mineral-driven palate gives a very full mouthfeel and displays a nice acidity. — 10 years ago

Scott Tallman

8.9

Crux Fermentation Project Half Hitch Imperial Mosaic IPA — 10 years ago

Kimberly Nishizono

10

I love the malolactic fermentation process in this Chardonnay! More buttery, the better. — 11 years ago

with Anthony

Bethany Schweitzer Goshorn

9.4

Slightly chilled makes for more of a strawberry jam flavor. Aged makes it more earthy. Made with a carbonic masceration process - dry ice makes fermentation start from inside of the grape. Good red summer wine. — 12 years ago

with Paul and Tiffany

Michael Meyer

9.2

Number 4 of 5 at the Salcheto winery. Stepping up to the VNdM Riserva now, which adds a dash of Colorino for (what else?) coloring! Lots more aging in barrel and bottle which definitely comes through. Amazingly expressive and rich, with all the canonical Sangio phenolics in play. They have this "magnification" process (reminiscent of Valpolicella Ripasso) involving secondary fermentation on the must of former dried grapes. The result is super tasty and adds texture and savoriness. A wine for the long haul. — 8 years ago

Mike Mayer

9.0

A fully extracted wine from Steve Reynolds. He used an ozone soak technique before fermentation that really brings out the full flavor of the grapes (merlot and Cabernet Sauvignon). The wine is very fruit forward with deep tastes of chocolate covered cherries, coffee and pepper. The finish is long with subtle but sleek tannins. One big advantage of the ozone process is no sulfides are added. I hope to be able to age a few of these so I can see what it does as it matures. — 9 years ago

with Lisa

Scott Tallman

9.2

Crux Fermentation Project 2014 Banished Tough Love Barrel Aged Imperial Stout. Perhaps the best barrel aged stout I've had. More iron fist in a velvet glove than in your face bourbon and stout concoction. Intoxicating nose of vanilla beans, cherries & chocolate. Those flavors carry over in spades to the palate, but no bourbon heat kick on the finish. So well integrated. — 10 years ago

Rodolfo Alvarado

9.0

Beautiful golden color. Both the palate and the bouquet remind me of sherry. But not just any sherry, the amontillado by Lustau. Flavor is complex with both salty and sweet notes. As well as burnt caramel. Also reminiscent of a honey and lemon mixture my mother would give me for a sore throat. The bouquet also reminds me of dough, liqueur, and beer during its fermentation process. Medium-full body. — 10 years ago

Andrea Acosta

10

I normally dislike Chards, but they eliminated the malolactic fermentation process for this bad-boy (either mostly or completely I can't remember)... Either way, this is my FAVORITE white ever, and I never would have known about this winery without the Delectable app (as it was featured in an article a couple months ago)... — 10 years ago

Robin Gerber

Partner Spotlight Brands

9.9

From crux brewery in Bend, OR. Soooo good. — 11 years ago

jarred gild

Head Wine Buyer Western Market

9.9

phenomenal. "Minges farms with organic practices, and is in the process of transitioning to bio-dynamics; though he’s most interested in the energy in the life-cycle of bio-dynamic practices, he intends to achieve certification in the near future. Minges considers himself more as a cellar master than a winemaker, raising the wines from their birth on the vine as ‘children,’ the grapes need nurturing in the vineyard, then as ‘teenagers’, turbulent in fermentation, they need to be left alone, finally maturing for as long as possible, undisturbed on their lees, eventually coming into their own character. These philosophies guide his decisions: meticulous work in the vineyard, spontaneous fermentation in stückfass, an extra long time on gross lees, extremely minimal sulphur use and only at bottling." — 12 years ago

Charine Tan

9.0

Backstory: Tasted this at the winery and loved it so much that we bought a bottle to take along with us to Mexico. Chad Melville is the owner and winemaker at Samsara. He's also the chief winegrower at Melville Winery.

Winemaking Process: Single vineyard wine with grapes harvested from the Cargasacchi vineyard, which is in the middle aka sweet spot of Santa Rital Hills. 75% whole cluster fermentation with native yeast. 50% in new French oak barrels for 22 months, followed by 12-month ageing in the bottle. Unfiltered.

Tasting Notes: Colour is ruby red with some clarity, no sediment. On the nose, it has blue fruit, cherry, cassis, cigar, asphalt, lambskin leather and pronounced earthy notes. On the palate, it is medium-bodied with full, mouth-filling texture. Red fruit notes appear first, and then the taste turns into an earthy, allspice notes, and finishes off with something so bright and refreshing that reminds us of orange peel. The tannins are soft. End palate is long, around 10 seconds, marked by minerality and cherry. I love this wine because unlike many Pinot Noir from Santa Barbara, it isn't over extracted and not too sweet (like fruit pastille). There's a fleeting burst of sweet red fruit flavour on the mid palate and the flavour quickly transits to earthy notes and tannins. It's a more earthy Pinot Noir but yet still elegant and ready to be consumed. At $55, I think it's well worth the price. — 9 years ago

Gae Saccoccio - NdC

9.0

Freedom to make and unmake.
Carussin's the name of the winery, does exist since 1927, it is located in San Marzano Oliveto (Nizza Monferrato/Canelli in Piedmont). I must admit that last and actually only time I drank this bottle I was a little too suspicious and off-guard.
First "faux pas" of this wine is the crown cap; second is a Nebbiolo from which quite often in Langhe they produce bigger than life, costly but sometimes stuffy if not out-of-date-too-modern Barolo and Barbaresco; third is that despite the over strenght and potential of the grape - friendly cracked open like a cheap bottle of beer - though here what we've got from the start in the glass it is a ready to drink beverage full of vigor, rich in juice, very well balanced in structure and plesantness probabily due to the evidence of that clear and practical winemaking tecniques: natural fermentation, unfiltered process with no added sulphur.
I thought three titles for this review, although in the end I chose another one:
1. Nobly simple
2. Praise of imperfection
3. Predetermined disharmony http://www.carussin.it/ — 10 years ago

with Angelo

Greg Ballington

Co-Founder of Millennial Drinkers Wine Blog

8.9

Third time trying this wine, opened the day before. From my father’s cellar. Something very interesting that I found out about this estate is that they air dry 30% of the grapes before they begin the fermentation process. The color is dark opaque garnet red with the brownish edges. Within the nose there are a lot of sweet berries or prunes. As it opened up more some brown sugar and hard candy came with the nose. The palate was very interesting, because of how sweet the nose smelt compared to the palate. The mouthfeel started off very sweet and light then changed to full and lingering finish. A little fur dancing across the tongue drying out my mouth. Soft/light start across the tongue and then spikes mid to end of the tongue. Not yet at the end of its life, probably has about two or so years left in it. Very interesting varietal that I need to get more experience with. Great QPR, especially for an Italian wine and only for $19. — 10 years ago

with Sean

Fernando Motta

9.6

Grapes dry after harvest for an amazing 120 days and then go through a 50 days fermentation process and rest 6 years in wood to create this amazing wine. Ripe, deep, witj velvet layered finish. — 11 years ago

Sam Broyles

9.5

A delicious Chardonnay... Offering only a light hint of oak flavor due to the vineyard's use of older and newer oak barrels in the fermentation process. Delicious! — 12 years ago