Neal Schaffer

9.0

Everlasting pin point acidity with lemon zest, green pear, papaya and funky honeydew melon. Classic white pepper and snap peas on the nose. Citrus oil and flint pressing on the palate. Digging the arugula bouncing off the body. Refreshing and lively. Cheers! — 8 years ago

Dorit Handrus

9.2

Clearly Cali pinot, in the most positive light of 'correct.' Just ripe enough w lightly bruised/macerated red fruit...duck spices (all that matters is that I know what that means)...suburban, side-of-the-road herbs — 9 years ago

with Jason and Tommy

Kevin Walsh

Wine blogger doxologywine.com; Freelance Sommelier (Court of Master Sommeliers) Doxology Wine Consulting

9.0

Really solid wine with a heat, spiciness and extraction. But in balance. Pair with http://www.doxologywine.com/musings/2015/5/21/matters-of-trust — 10 years ago

Mark Villa

9.0

Lovely. I am not Sauvignon Blanc fan in general, and this initially had that very green nose that you frequently get with that varietal despite its being a blend. After being open in the glass for about five minutes that intense green aspect goes away and you are left with something that is beautifully balanced and flavorful with good acidity that never tips over into harshness. Not that it matters a whit, but it has the prettiest label I have seen in a long time. An excellent value! — 10 years ago

John Bailey

9.6

Fun Italian red. Dark red color and very full body for a merlot, a result of the vineyard drying the grapes before pressing them — 11 years ago

Mason Balistreri

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

8.9

Floral with fresh green flowers 36 months on the lees no pressing basically grower Champagne quality — 11 years ago

Chris Scanlan

Sales Amy Atwood Imports

9.7

Great wine, bad pizza. Lunch break with the great T-dub Tim Losch... Electric Tavel Rosé from Mssr. Pfifferling between pressing old vine Carignan and treading Syrah/Viognier. #harvest2013 — 12 years ago

Anthony Iandoli

9.1

Great afternoon white. Remember "White Wine Matters ! " — 8 years ago

Ryan Zacarchuk

9.7

Took a while to open up. Figs, wet flowers, buttered toast, and chocolate aromas with a some alcohol. Lime acidity, flavors of nutmeg, blackberries, honeydew, plum, and something reminiscent of a forest fog. Bright up front, immediately followed by an intense dryness. Finishes with wood, like pressing your tongue on a 2x4, but not unpleasant. This wine brought up a lot of fond memories, odd how that can happen. — 9 years ago

Keith Levenberg

9.0

Full name is the Trousseau Marne Rouge Reserve du Caveau Cuvee des Geologues in case that matters.... but it's a super-pretty Trousseau. Not like those funky poulsards from the Jura, this is really about fresh, just-crushed fruit even though its gentle concentration makes it spritely and thirst-quenching. It's clean and vibrant - no funk here, though it does have just a shade if cedary oak. — 9 years ago

Michelle Matthews

9.0

This Tasmanian winery make four different Rieslings based on different residual sugar levels. — 10 years ago

Brian McMahon

Sales Polaner Selections

9.2

Varietals: Gamay
Organic: Certified
Biodynamic: Practicing
Vineyard: From La Roche Pilée vineyard in the heart of the Morgon appellation at the base of the famed Cote du Py hillside (1.70 hectares).
Orientation: South facing with a slight slope.
Soil: "Decomposed granite and crumbly schist referred to regionally as "rotten rock"". Natural composting kick-starts bacterial activity in the soil that is very beneficial to the vines. "
Viticulture: 60-year-old vines with very low yields. Extensive pruning to further limit the yield; No chemical pesticides, fertilisers or herbicides used, giving a totally natural wine; all bunches are picked by hand and very carefully sorted to retain only the fully ripened whole bunches.
Vinification: No sulphur pitched for fermentation. Semi carbonic maceration for up to 12 days. Using an old vertical press, pressing is very slow and gentle, crushing only the fruit and not the seeds.
Aging: In barrels on fine lees between 5 and 13 months. The barrels are old as the aim is to allow the wine to breathe without giving it a woody taste. The end of alcoholic and malo-lactic fermentation takes place in oak barrels. Light sulphur is added after malo-lactic fermentation and at bottling to ensure the wine keeps well over time.
Notes: Bio-Vitis is the name Michel Guignier gave to this wine composed of 100% Agribio-certified fruit from La Roche Pilée, a site located at the base of the famed Cote du Py hillside in Morgon. The wine is a selection of old vines that are barrel fermented in neutral oak. It is the most structured wine in the Guignier lineup with classic red fruit character, sappiness and a seductive, round mouthfeel. — 10 years ago

Chris Scanlan

Sales Amy Atwood Imports

9.2

Aaaahhh Dirty Durty Duuurty... A little rough out of the gates in the first day, but this wine was just bottled, and judging it now would be as ludicrous as telling a 6 year old he'll never grow up to be a Unicorn Wrangler. Second day it was more intact, more cinnamon spice I associate with good carbonic maceration, not the banana and cotton candy. Bright, fresh red berry fruits, soft mid-palate with sour cherry core, fine but dense tannins and loaded with spice. This wine shows all the right dimensions of being something beautiful, I'd say 6 months and she won't be afraid to show herself to you. 2 years, and you'll wish you'd saved more bottles. Picked at 20.7 degrees Brix, whole cluster fermented, "barely" foot tread, more just pushed down with feet to maintain whole berries under the juice to promote carbonic maceration. A fairly aggressive pressing was done at the end of ferment to try to squeeze some tannins out and add a bit of structure and texture. Aged in one 5 year old Demi-muid and one 5 year old French oak barrel. Never racked until bottling. 82 cases made. 11.6% alcohol 3.9 pH — 12 years ago

Spinning_spins

9.4

This is a fantastic white wine! Light gold in color, with green highlights. Lychee, slate, beeswax and more on the nose and palate, with a lithe yet slightly viscous mouthfeel, perfect fruit/acid/alc balance and even a little tannin to complicate matters (pleasantly). And, this one has more years of aging potential, IMO.

Thanks to @Josh Grovefor uncovering this treasure! — 9 years ago

Corey Long

9.5

For years now they have continued to produce a Zin that suits my palette above all other Zins. That's all that matters in the end right....it's big with deep fruits and lots of fun tobacco, pepper, leather and other manly additions. — 9 years ago

Tom Riley

9.2

A tiny whisper of brett? Maybe. Maybe not. What matters here is a silky texture and an evolving and complex palate of flavors. A delicious and versatile wine. True to its place. Paired well with both pork and beef tonight. At 12.5 abv an almost dangerously easy bottle. Great to become with this producer. — 10 years ago

Daphne Medina

9.1

“It is dangerous to be right in matters on which the established authorities are wrong.”
― Voltaire, The Age of Louis XIV.

However, this wine may actually please both! — 10 years ago

Brian McMahon

Sales Polaner Selections

9.0

Region: Beaujolais
Appellation: Beaujolais
Wine type: Red
Varietals: Gamay
Organic: Certified
Vineyard: The Beaujolais appellation spreads over 30 km between Saône Valley and Haute-Azergues and Haut-Beaujolais hills from North to South. This wine is primarily made with fruit from the Morgon sector.
Orientation: South facing with a slight slope.
Soil: Decomposed granite and crumbly schist referred to regionally as "rotten rock".
Viticulture: The vines are 40 years old; they are pruned quite extensively to limit the yield; all the bunches are picked by hand and then very carefully sorted to retain only the fully ripe, whole bunches.
Vinification: Semi carbonic maceration for up to 7 days. Traditional Vinification temperature: 22° C at the beginning of fermentation and 32° C at the end. On pressing, cooling to 22° C to retain as much aroma and flavor as possible.
Aging: In vats on the lees. All terroirs vinified and aged separately.
Production: 550 cases
Notes: Lacy and charming with a suprising amount of structure for an entry level Bojo. — 10 years ago

Alex Pinto

9.6

Tremendous acid and concentration. Dry farmed...it matters. — 12 years ago

Tommy Fogarty

Owner Thomas Fogarty Winery

9.6

After a very long day of wine talk and "pressing the flesh" nothing beats a really sour Geuze on the late Metra back to Cook County... — 12 years ago