Refreshing French Viognier-Sauvignon Blanc blend, served with Moroccan chicken at Bitter End, Wells, ME — 4 months ago
Wow. The nose is neutral. OMG that palate is decadent and severely structured and the most velvety tannins that are squeezing out unreal tiny fruit intensity. This is the most epic Pinot in Oregon. This is a french Grand Cru wine being made in Oregon. Unreal structure, high acid, Inner mouth aromas. Judgement deferred. 9.6 based on past notes. I will follow this over the next few days. After 7 hours nose is more decadent but still not yielding what it can. This will be better tomorrow. Lovely spice but I know what this wine can be. The texture on the palate though is really coming through. Juicy and supple but still clipped finish. But long. 9.6 to 9.7. but I can’t wait for tomorrow. It’s so juicy and so layered. Impressive. Palate is so supple and dense on day 2. Unreal tannins, depth, sweetness and power. 9.7 to 9.8. — a month ago
Luisv patas ray y mazf — 2 months ago
94 that leans into 95.
42% Grenache, 24% Mourvedre, 21% Syrah, 8% Coundise & 3% Roussanne. 15.8% ABV but drinks like 14.5-14.9. Pairing is Allen Brother’s Cowgirls.
This has nice evolution & integration.
It is ripe, juicy, lush grapey, very Grenache style with a bit of funk-gym locker. Blackberries, black raspberries, stewed plum, spiced dark cherries, cherries, deep, dark spices, black pepper, tary notes, steeped fruit tea, dry leaves, cigar with ash, dry, crushed rocks, dry river stone, limestone minerals, clove, dark spice, cinnamon stick, mid berry cola, liquid violets, lavender with dark & red flowers, excellent waterfall acidity. Balanced, excellent tension, richness, elegance and refined polish. — 4 months ago
Mildly fruity aroma, inky black and nearly opaque, dark blackberry and blueberry with mild tannins. Delicious. — a month ago
Brought out of the cellar. From a trip to Napa in 2011? Cherry and tobacco on the front. Hints of mint as it lingers. Still a full tannic finish after 16 years. Another bottle in the cellar to try in a few years more. Paired with locally sourced braised beef short ribs. — 2 months ago
This very — VERY— dry Alsatian style Riesling from 40+ year old vines is a fantastic food wine. It’s loaded with bracing acidity that is incredibly well integrated into pear, lychee, grapefruit, and minerals. Beautiful gold color with a nose full of canned peach and wet stone. I wish it wasn’t the last of my allocation, especially since Bedrock seems to have stopped producing it after the 2019 vintage. — 2 months ago
John Osgood
Killer stuff — 16 days ago