Garnet Kindervater

9.2

Wonderfully even. It’s like Jason Seagal in Freaks and Geeks: There’s an edge there, and it’s sentimental, so you like it, because it still has baby fat but is also kind of rock and roll. And has poignant clarity from grape peels. — 4 years ago

Darren Dittrich

9.7

Youthful but very enjoyable now, especially for fellow acid freaks. At first, candied strawberry, with balancing acidity and tannins (both high). Given some time, more traditional Barolo notes emerge... highly aromatic violets and rose hips, with a bit of sandalwood and light tobacco behind sour cherry. This might sound like other Barolos, but it’s significantly different, and from a more ethereal plane. Likely one of those wines that would be tough to nail down with age due to high aromatics and sweet fruit, which would be less prominent with 10-15 years of age. Perfectly happy now, in my glass. — 6 years ago

with Mike and James

Andrew Lohse

9.1

Acid freaks indulge — 7 years ago

Mason Balistreri

Sommelier, International Wine Guild; Balistreri Vineyard; Sales, Joy Wine and Spirits

9.2

Syrah seemingly in the zeitgeist right now so I picked up this 2011 Coulet. Wow - it's so different than the Cote Rotie I just had. I know syrah can run the gamut but this is radically different. Biodynamic, low so2, neutral oak & concrete. Not really Vin de Garde; Not really Vin de Soif...

So what then? Certainly intense. Plum & liqueur-like raspberry notes that are both in-your-face "sexy" & "scary" at the same time. Even more prevalent than the fruit are the aromas of menthol, acetate, & iron. Nearly akin to robitussin - & I mean that in the best way possible. It's weirdly delicious & syrah freaks will get it.

Unfortunately, the regular consumer might find it to be too much. The slight volatility is both good & bad. It dials up the fruit's sweetness, giving the wine body & texture. But also amps up the medicinal quality. This is not a wine to guzzle & ignore. Admirably, not subtle.

Coincidentally this wine reminds me Pax - who is getting a lot of attention right now & rightfully so. I have't tried the new 100 point Hillside bottle yet (though I have one ready), but I've always been a huge fan of his wines for a long time. My favorite site he works with is Griffins Lair & I believe I've tasted every vintage of it going back to 2002. Those original vintages are bigger & riper (which I still love & fuck you hipsters for not), but even back then Pax never used superfluous new oak, sulfites, yeasts etc.. Yes, they were broad shouldered wines but they were pure & unmasked - like this Cornas. Some of the early 2000s Griffins Lair had a slight volitility that came across as kirsch sweetness. It's an interesting balance that punctuates the varietal character perfectly - & it demands your attention while doing it.

This Cornas is not some delicate wine that somms gush over; nor is it a slick, parkerized wine without sense of place. It's something else. A wine for the true syrah aficianado. The audience is small but those who can appreciate it, will appreciate it. If you like weirdness, intensity, complexity & the flavors to scream at you from the glass, this is your wine.

#cornas #syrah #coulet #biodynamic #pax #coterotie #rhone #northernrhone #rhonevalley — 7 years ago

Brash Higgins

9.1

Snappy, sharp chard, acid freaks sign here — 9 years ago

Henrik Poulsen

9.4

12.5% alc. Bottle no. 341/600.

This was intended to be shared with my tasting group (all Burg freaks) in Copenhagen in 6 weeks but let's just say that something happened today and they'll now be missing out.
If you still haven't seen or tasted the greatness of German Pinot's please DO NOT start with this (😜) because there's not much to share and I have enough troubles sourcing some of the precious few bottles that makes it to US.

A great wine!!!

@Lyle Fass
— 10 years ago

Ely Cohn

9.1

Candy for the Chenin freaks like me. Preserves varietal character better than most sparkling Vouvray. Off dry with about 14g of RS, all of which comes from pressed juice (no dosage). Baked red apple, blanched almonds, and spiced honey cake. Powerful big textures. — 5 years ago

George Yasutake

9.7

The best wine of the night! Bested Phelps Insignia 2003-5 (from previous wine freaks dinner @ Actelion), Palazzo Cabernet franc 2010, Meteor 2006, Pride Syrah 2006, Foxen 2010 Block & Bien Nacido Vineyard. — 6 years ago

with Brian

Tom Inners

9.3

Snappy! This wine brings the pop. Great acid and dryness at its core, this builds the framework for this wine’s structure and ability to hold greater complexity in its expression of fruit. Lemongrass, ripe grapefruit, candied kumquat, slate, and petrichor zip across the palette. I’ve had other bottlings from this producer in mixed vintages but this one clearly rises to the top in 2014. At a great place to enjoy now. Grip & rip. One for the acid freaks — 6 years ago

Carter Nixon

9.6

Sattlerhof knows how to make Sauvignon Blanc! Super stony and powerful. Rich with extract. Acid freaks unite! — 7 years ago

Jeremy Gecker

9.0

Juicy and adult, a great light red that still hits some low notes. Pairs great with steaks and freaks like these. High alcohol, I wish there was more in this bottle — 7 years ago

with Rebecca

Axel Finger

9.2

2001.
Very special wine. Only for freaks I think. — 8 years ago

Raymond Domenico

9.1

I get why everyone freaks out over Agrapart now. A supplier demanded we open this at 9:30am to start a sales meeting. We agreed. — 9 years ago

Matt Perlman

9.4

A very rare still Chardonnay from Champagne rock star Bereche and it tastes like...well, flat Champagne, in the best way possible. Raging, mouth puckering acid, creamy and long, candied citrus, baked orchard fruit, pastry crust, marzipan, chalky minerality for days. Acid freaks: come ride the lightning, others need not apply — 6 years ago

Jim Nelson

9.0

Curious about the wine, which I like a lot. Curious about the dude on the label, who slightly freaks me out — 6 years ago

Aaron Tan

9.0

I always thought of Taras as a smart winemaker. Technically brilliant, with a lo-fi philosophy. It really shows in his wines - real crowd pleasers with the ability to satisfy the most VA-sensitive winemakers to the biggest natty freaks. No different here! This was destroyed on the table. Crunchy, nervy red blend (Pinot Noir, Grenache, Gamay, Gewürztraminer, Syrah, Pinot Gris, Merlot, Riesling, Chardonnay) that is built for glugging. Mix of bright red and black fruits, spicy, herby, plain delicious. — 6 years ago

Tom Casagrande

9.1

I’m betting not many acid freaks look to Corbieres, but the few that do look here. Savory, minerally nose has some spicy dark berries but mostly pulverized rocks. Lean but mouthfilling, with beautifully pure ripe dark berries, very crisp acids, and loads of minerality. This would be outrageous with a winter lamb stew. — 7 years ago

Steven Van Haren

9.2

Will satisfy acid freaks but you won't need to visit the dentist afterwards. Delicious and savory. — 8 years ago

Bob McDonald

8.9

Pale lemon in colour. Aromas of Talc and Citrus. Palate is quite lean with Lemon and Lime flavours and pronounced acidity. Thought this might have diminished a little after 7 years. Still a long life ahead but will the mid palate fill out? For the Riesling Acid freaks. Will try next bottle in 3 years when 10 years old. I have visited the winery and met Ken Helm who is passionate about his Rieslings in the Canberra District. Addition 98 weeks later on 2nd March 2019. Not as much citric acid as previous - it has filled out somewhat. Next in a year when 10 years old. — 8 years ago

Alder Yarrow

Wine Blogger Vinography

9.3

Happy lemony goodness! Acid freaks unite. — 9 years ago