Needed to give a little time to open up, but a nice pinot — 3 months ago
Vin & Natur.
Maffig oranginovino — 6 months ago
Wine pairing at Harbor House Inn lunch — 6 months ago
Vin Gris Fe Cigar. Pink wine of the earth. Sweet but not overly sweet like Moscato. — 8 months ago
Very interesting—so much of the color has faded in just a few years. Drinks like a dark rosé. Still, this showed really well and while the color has gone, the fruit is still very pretty. — 8 months ago
Enjoyed. This is one of my favorites — a year ago
Gentil "Hugel" 2021
Alsace
Pale lemon color.
Aromas of citrus, pear, honeysuckle.
Off-dry. Flavors of lime, pear, honeysuckle, subtle herbs.
Intensity: 4/5
Complexity: 2/5
Balance: 4/5
Finish: 4/5 — 2 months ago
Very balanced — 6 months ago
Vintage 2021 | Cuvée Les Survivantes | 50 Semillon 25 Sauvignon Blanc 25 Sauvignon Gris | vines between 50 and 70 years old | 6 months barrel aging | notes of melon, pear, Turkish delight, good concentration | paired with figs from my own garden and Serrano ham — 10 months ago
It is very smooth and enjoyable to drink. — 3 months ago
Field and Vine orange pinot gris — 3 months ago
Smells amazing, tastes great, takes me back for some reason. — 5 months ago
Very ripe and fruity but balanced out with little residual sugar and minerality. Very impressive - everything from their introductory line but with the volume/intensity turned up while still maintaining its own unique structure and appeal — 6 months ago
Crushable, good mouthfeel for CA sparkling. — 8 months ago
Beautiful golden color and floral mineral complex notes followed by a lifted palate firm texture and long almost biting finish. Sweetness is all subsumed. Great with a variety of dishes from salmon sushi bake to roast chicken. Yum. Thirty one years young! — 9 months ago
The Eyrie Vineyards, Pinot Gris, from the Dundee Hills of Oregon. Vintage 2017. ABV 12.5%.
Bright citrus and tart melon and cantaloupe notes with some salinity and wet stone influences. Very refreshing and youthful.
Easy to pair with food, we have paired it with roasted bok choy, aubergine, and brown jasmine rice. It goes nicely and doesn’t compete with the tamari and sesame flavors. — 3 years ago
Timothy Eustis
Wine Director, Red Lion Inn
Tart. But fresh and charming. 2014 — 2 months ago