spontanious fermentation - excellent! — 11 years ago
Beer from Mr Gavenat — 12 years ago
This wine was made in the mid 1990s this is the oldest block of the vineyard barrel fermented wild fermentation slow on lees for 19 months. — 12 years ago
Been getting busy with sours/Bretts as of late and I have to say that this is the most impressive I have had thus far.. Tart but not too, simplistic and bares an edge of decisiveness. The barrel age is on point! — 11 years ago
Champagne Pierre Callot Grande Réserve Premier Cru Blancs de Blancs | Bought through ArtisanVineyards.com | Notes on the bottling disgorged in July 2013 | 12.5% Lovely fragrance of membrillo quince paste, fresh raw coconut, brioche, and tangy citrus peels, this champagne also scratches that itch for pastry notes without heavy oak. Partial malolactic fermentation calms some of the Champenoise flex and leaves a fresh fragrant apple lift on its round finish. Delicious at every turn. — 12 years ago
a killer surprise of natural fermentation — 10 years ago
Yes Yes Yes! If this wasn't a Stout it'd be a damn Port! — 11 years ago
Much more napa typicity than the 03 estate. Big ripe black berry, black currant, raisin and cranberry notes on the nose. Massive methoxypyrazine presentation, bell pepper vegetal overload. Not in a bad way. It is enveloped by a bitter dark chocolate element that compliments spicy brown sugar oakiness. The palate is big and bold. Full bodied black fruit expression. Big vegetal notes. Solid oak elements with a long satisfying finish. Went super well with short ribs! This wine is very good. — 11 years ago

Christopher Bates
Master Sommelier, Owner/Winemaker Element Winery
I'm really happy with this. Not much made, but really pretty. Excited to see how it develops! — 10 years ago