Adam Blair

9.0

Craft Brewed — a year ago

with feetmclover

Adam Kincaid

9.2

It’s heavily oxidized, but not a reductive style. Orange peel and orange blossom on the nose. The creme brûlée name is accurate. Burnt sugar and cream flow out of this guy quite liberally. Butterscotch, vanilla cream. I get pineapple at the end. Long lingering finish. Remarkable for a 2007 Colorado wine.

I admit I’m struggling with the carefree attitudes of the winemaking process and lack of concern for the influences of terroir. We’re drinking with the winemaker, Alex, who is by trade a chemist. He brings this education to the wine in a way that strikes me uncomfortable, but I am not one to judge theory of his craft. The wine is great and has more age left in it. It’ll keep changing and altering over time.

It’s just that the wine is good, not because of where it comes from or how the grapes grew or the weather that year, but because Alex uses processes to alter their chemistry in ways that fit a style he prefers.

“Sustainable” grapes, though? — 6 years ago

with Jillian

David Shaw

8.9

My wine merchant reliably tells me this is one of only five “orange” (extended skin contact white) wines currently available in the state of Arizona. Life among barbarians (and I’m a third generation native of the state), or maybe we just need better wine sales directors and distributors here. Anyway, off the soapbox, and about the wine: yellow-green, brilliant clarity, fruity, fairly dry, good acidity. Almond, lemon, orchard fruit - apricot, nectarine, pear flavors, good light skin astringency on the finish, soft mouthfeel, slightly viscous. Give it time, at least one hour to develop. Tasty and good, delicate but I’m not wowed by it. I think it might be a question of the limits of what this variety is capable of. The winemaking craft here is admirable though — 3 years ago

Tom Inners

9.7

Got the privilege of checking the DRC box last night. Grateful beyond words for the people in this industry that are so willing to share knowledge and juice of the world. Liquid motivation to keep paying my dues and giving my heart and hands to the winemaking craft. Incredible to dive into this wine and really get a sense for how dynamic and timeless these wines truly are. Marathon runners of the Pinot Noir world. Burgundian classic. — 8 years ago

David Shaw

8.9

Newish vintage, 600 cases produced. 94/6 blend of Grenache Blanc and Roussanne from three vineyards: Boushey (81% GB), Weather Eye (13% GB), Olsen (6% R). Pale yellow white, excellent clarity. Floral, vanilla and mild aldehydic barnyard aromas. Guava, lactic flavors, tropical fruit finish (banana then coconut? But this ain’t no Piña colada). Lingering cherry and heavy (skin and seed) tannic aftertaste . This is either serious experimental winemaking, or ultra craft-focused ‘blanc de noir’, or is this just their iteration of a pale “orange” wine? Massive tannins for a “white” wine. Not a wine for the faint of heart. Dry, just enough acidity, fruity but still pondering this one... The trop fruit flavors backed off, with cherry and other red fruit and Grenache character flavors emerging after 30-60 minutes. Tannins also softened somewhat, with patience — 4 years ago

Anthony Lombardi

9.0

I think the craft of winemaking intersects with art in many ways. One that particularly stands out is in blending. This Cabernet Franc is a two vineyard Cuvée from the Central Coast which is actually 15% Cabernet Sauvignon. The Franc is whole cluster & it delivers that trademark spiciness on the nose along with the perfumed floral notes. The CS brings some heft to the mid palate to deliver some excellent complexity & a bit more grip than this lighter bodied take on Franc. The sum of those artfully blended parts is a good mix of spiced plums & red berries with a sense of freshness & calm enjoyment. Beautifully done @Chris Brockway — 8 years ago