La Parcelle
Guido Marsella
Fiano di Avellino
Very interesting! It’s crisp and acidic but not dry. It has a fair amount salinity, and some smokiness. It was described in the Parcelle wine drop as good if you like mezcal, and I think that’s accurate, although a lot less smoky than a mezcal. — 6 years ago
Peyrassol
Commanderie de Peyrassol Côtes de Provence Rosé Blend 2019
Still light in color and taste but more refined with a little more body. Dry with only a hint of sweetness. Strawberry with perhaps pear or green apple. A slight red wine finish. for The Infatuation/Parcelle Virtual Wine School during COVID closures. — 6 years ago
Château les Mesclances
Parcelle de Madame Côtes de Provence White Blend 2020
Super aromatic! Tropical nose, delicate saline finish. Great acid. Elegant porch pounder! — 4 years ago
Domaine de Galouchy
Vin de Jardin Red Blend 2016
Got it in the Parcelle wine drop, decent. — 5 years ago
Girolamo Russo
'a Rina Etna Rosso Nerello Mascalese - Nerello Cappuccio
Just got this in the Parcelle wine drop and it’s great! It has smoky red fruit and a fair amount of tannins. You can almost smell the volcanic earth. It’s really good slightly chilled! — 6 years ago
Adega Algueira S.L.
Ribeira Sacra Mencía 2017
Parcelle. Smooth, easy drinking — 6 years ago
Domaine Forey Père & Fils
Vosne-Romanée Pinot Noir
Substituted for a different Red Burgundy for The Virtual Infatuation/Parcelle Wine School during COVID closures. It is a great wine even immed upon opening. Medium ruby color, typical Bourgogne bouquet, smooth in the mouth with a chalky/diet end and a touch of acidity. Fruits are red plum, some raspberries or strawberries and maybe blackberry as well. Very well balanced. Actually been to this very small wine maker with French friends as they do not have a tasting room for the public. — 6 years ago
John Tan
Fri night at home after Apollon and Mobomoga. Drank it the next day. Beautiful rosé pink. Searing acidity.
After the must from Cuvée Connigis is racked into bottle for secondary fermentation, a portion is left in tonneaux for an extra ten months. The extra time in wood brings just enough finesse to balance the natural electrical charge of this Côteaux Champenois, while maintaining impeccable balance.
100% Meunier. Aged in barrels for 20 months on the lees. Natural fermentation, without chaptalisation, filtration, or fining and with very little added sulphur. Only 850 hand-numbered bottles produced. — 4 years ago