David J. H. Ruiz

9.5

3/28/2018: Lux — 8 years ago

Bob McDonald

9.5

Still catching up with my Sicilian notes and this was a cracking Wine - one of the highlights for me. A red blend of Nerello Mascalese, Nerello Cappucio (60%) plus Nocero and Nero d’Avola. Funky savoury brilliant aromas. The 2 Nerellos much like Pinot Noir. Light to medium bodied, sappy, dry and delicious. Could be a Grand Or Premier Cru Burgundy 160 Hectares DOC; 7 producers in total. Buy some! — 9 years ago

Hanif Perry

9.2

Light beauty fruit. — 10 years ago

with Aadil and Shafiq

Rubychick

9.0

This is all beauty, inside and outside the pretty brown bottle. Stelvin Lux included.
So so pretty on the nose and all talcum, floral and mid palate weight with beautifully balanced acidity. It's a dream to drink now or to behold in a few years. If I had to choose my poison - this would be it.
2015 — 10 years ago

speedy duncan

9.2

'02 is so ready with earthy base clean almost lean but so fine with grilled chicken and Greek faro salad with friends thanks@MarcB — 10 years ago

Jason Jarvis

9.0

Delicious! Jammy and dark but not too strident in its tannin that you feel leathered up. — 11 years ago

Whitney Csik

9.5

Very fresh! Tasty with faro salad w/bacon, tomato and lemon! — 11 years ago

Chris A

9.2

Some very good Crémant from Lux - totally Riesling and a nice smooth not as sweet as you might be thinking from the Mosel Variety presents a very nice medium body and finish — 12 years ago

Kellan Penfold

9.0

A good cava — 12 years ago

Peter Leone

10

Wow!!! So good!!! — 13 years ago

with Ebony

Gary Victor

8.9

2016 vintage at a great price at Aeromar restaurant Faro beach Portugal!
— 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

On the nose, savory, wild, dark berries, blue berries, black raspberries, raspberries, smoke, vanilla, light cinnamon, fresh dark florals and moist black earth. The palate is leaner medium. The tannins are soft and round. Bright, ripe fruits of; blackberries, dark cherries, plum, dark cherries, moist dark earth, stones, soft leather, wood shavings, steeped black fruit tea, dark fresh florals, bright round acidity and a round, fresh, ripe, fruity finish. Excellent for around $25. Producer notes...Dr. János Stumpf studied under Tibor Gál, internationally known winemaker of SuperTuscan Ornalia. Dr. Stumpf dry farms approximately 15 hectares of vines on the south facing hill of Eged. They are split between two vineyards with very similar conditions, Sik Dülö and Eged­Hegy Dülö or the Eged Hill Vineyard. Both are planted in almost pure limestone on a 20% grade situated about half way up the hill...the mid point of a hill or slope is an excellent location for angle to the sun. Aged in mostly large 500L barrels (3/4 new) which; allowes for very slow oxidation and a more nuanced influence of oak. After an average of 20 months in barrel, they are kept in separate lots until the final blend. All wines were bottled unfiltered and stored for a minimum of 1 year before release. Pairings; herbed pheasant, lamb, pungent creamy cheeses and whole grain based dishes like barley or faro. For the authentic experience, wild venison is recommended. — 9 years ago

Kim Voelker

9.0

Drank at the Lux Bar with my girls! Loved! — 10 years ago

Frances King

9.5

Yes way rose! Served with pesto, arugula turkey burgers with nut/dried fruit faro. Crisp, balanced rose. — 10 years ago

Russ W

8.9

Go eat spaghetti and clams at faro. And drink this. They go together like lamb and tuna fish. Or spaghetti and meatballs, if you prefer that metaphor. — 11 years ago

with Krystal

Jim Stehli

9.1

Dinner at Campagna with the Sicilian. Need some for home use! — 11 years ago

Bryan Glanzberg

9.6

At Il Faro in Santa Margherita Ligure — 12 years ago

Chris A

9.4

Very nice Lux Pinot - smooth, sweet with just the right amount of that Pinot bite! — 12 years ago

Chris A

9.0

A wonderfully simple Mosel Riesling from LUX - easy all around and the perfect companion for cooking Thanksgiving dinner - after all, the chef can't just drink water all day! — 13 years ago

Joe Carroll

Owner/Wine Director Spuyten Duyvil, Fette Sau, St. Anselm & Gotham Artisanal Provisions

9.5

Jean Van Roy's amazing story of Zwanze 2013. When we started renovation works in the cellars of the brewery two years ago, much to our surprise we came upon the remains of some very old walls. In agreement with the medievalists of the city of Brussels, the works were stopped in order to allow archaeological excavations to take place.

Shortly thereafter we were astonished to find out that Cantillon brewery had in fact been built on the ruins of the very ancient Abbey of Cureghem! According to the medievalists, this religious community was well-known during the middle ages for its fowl fed on draff and, more specifically, for its dish of stuffed Cureghem capon, which was served with a beer brewed at the abbey and apparently drew pilgrims from all over Europe.

Yet it was truly a heavenly surprise when the excavations uncovered the cell of the abbot, Father Faro. In the small room the archaeologists found quite a few old reference books, one of which contained the original recipes for the beers brewed at the abbey several hundred years ago. We didn’t hesitate for a second and decided on the spot to recreate one of these mythical beers.

This beer, which will be our Zwanze for 2013, therefore bears the name of its illustrious place of origin, Abbaye de Cureghem (Cureghem Abbey). Cureghem was formerly a village established many centuries ago on the banks of the Senne, the river running through present-day Brussels. The area was very heavily industrialised during the 19th century and, among other things, became home to many breweries. Today, it is part of the municipality of Anderlecht.

Since beers commonly referred to as “abbey beers” are not, or not any longer, products of spontaneous fermentation, we decided to brew a top fermentation beer, from a technical point of view in any case. The yeasts were selected in collaboration with Institut Meurice, a post-secondary college in Brussels specialising in biotechnology. Brewed in March 2012, our “Cureghem” beer fermented four weeks in stainless steel tanks before being blended with 10% lambic and pumped into 400-litre barrels of various origins. After maturing for six months, the beers were blended and put into casks or bottles to undergo re-fermentation and reach 7.2% ABV (Alcohol by Volume).

Inevitably, a top fermentation beer brewed in a spontaneous fermentation environment will be affected by the wild yeasts in the air, and this is certainly what happened in our case. For our Cureghem, the cultured yeasts were clearly the main factor behind primary fermentation and I think that the wild yeasts in the beer will instead play an increasingly important role as the product ages. However, despite the addition of the lambic to give it a little “extra something” in terms of character and ageing characteristics, this Zwanze cannot in any case be considered a spontaneous fermentation beer.

The long fermentation period coupled with the presence of wild yeasts lends this beer a solid character with a dry finish that lingers on the palate, while the combined use of fresh and aged hops yields both freshness and bitterness. Moreover, the different malts used give this year’s Zwanze a coppery colour along with a touch of caramel and candied fruit that provide body. Clearly, this is not your standard “abbey” beer but, perhaps, it is representative of what these beers were one or two hundred years ago — 13 years ago

Kyle Harvey

9.4

Wow, after being disappointed by a poor showing from the 2009 bottle earlier this year, this 2011 is a stunner - immediate floral notes with earthy undertones on the nose give way to a dark cherry and subtle leather palette with a great integration between acid and some lingering tannins. What a deal for about 1/3 the price of the Palari Faro - which I️ cannot wait to try for this vintage. #QPR #Palari — 9 years ago

Ambrose Wilkinson

9.1

Under ripe blue berry on the nose and cranberry on the palate. As it opens, peppery notes appear. Easy crowd pleaser — 10 years ago

Marissa Reibstein

9.0

Had with Marisa and James at Faro. Lovely dark chocolate and spice on the nose, black cherries as well. — 10 years ago

with Marisa

speedy duncan

8.9

11.5% alch you believe that? No oak no depth but oh so fine with charcoaled chicken and Greek faro salad, we all miss Joe Dressner — 10 years ago

Nick Yoong

9.5

Very tasty Italian — 11 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.0

Gaps crown vineyard fruit 50 new French oak no Malo Carrie oringer is the winemaker. Very well balanced creamy texture. Finish. 45+. Most — 11 years ago

Josh Beham

9.5

Like candy in your mouth. — 12 years ago

Hermes Cuello

10

Outstanding!! — 12 years ago

Gilles de Chambure

Master Sommelier & Educator

9.9

albarino from Uruguay from top boutique winery Bouza tasted by the glass at Marismo restsurant in faro jose igacio with chef Frederico Desseno — 13 years ago

Justin Weaver

9.0

My last bottle of this 2009... — 13 years ago