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

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

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

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

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

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