Randy Fuller

9.0

It’s a fairly dark wine, with a nose showing cherry, mocha, just a hint of oak, a slight trace of earthy salinity and a smoky element that often makes its way out of a glass of Merlot. It's not an extremely forceful nose, but there’s quite a lot going on in it. The taste of this Merlot is what I expect from a cool climate red wine, restrained and food-friendly, with a nice acidity and a flavor that leans more towards tart than ripe, although it isn't far from the midpoint of that scale. It's a great wine to have with food, that's for sure. Coffee notes are a great find on the finish. — 9 years ago

Vanessa Pritchard

9.0

Saltwater and tart apple, wet stone; faint yeasty cider aromas. Bright, bold and a wee bit round. Cool spice background. I'm in love 😍 — 10 years ago

Jayme Henderson-Steese

9.0

My very favorite (so far) white wine from a colorado producer, Creekside's Viognier. Weird, but there is no vintage on the label. Super floral, dry finish, with medium acidity. White peach, orange blossom, green melon, hay, grassy note, Meyer lemon. Really love the nose on this one - not too intense. Slight waxy texture, like saltwater taffy. #viognier #coloradowine #whitewine #sommlife — 10 years ago

with Steve

Nicholas Livingston

9.4

Mmm...camphor at its floral heights, cherry saltwater taffy, fine relaxed tannins five years down the line. Engaging and approachable even now. — 10 years ago

Elizabeth Griswold

8.9

Crisp, saline, can really taste the Viognier. Good salinity, was expecting more lush, but loving the saltwater core of this. — 10 years ago

Luke Thompson

9.1

Definitely fun. A lot going on. The guy who sold it to me said: "tart, minerals, saltwater". Right on! The back sides of my tongue were buggin' out. Gleek-ing material. Like a good aged, crystalline cheese. Nice! — 11 years ago

Martin Tønnevold

9.3

Oldest Barolo, 1941 giacomo conterno, still alive, the Nebbiolo notes are present, saltwater and nuts (Madeira) — 11 years ago

Harri Sharman

9.0

new release amarone cask. Pale amber with a slight pink hue.
Saltwater taffy, Turkish delight, salted caramel, plums, cherries, some faint iodine, big alcohol heat at the finish. Some sweetness and honey give it decent weight but still only medium bodied. Overall good complexity and an interesting whisky. — 9 years ago

David Kline

8.9

Round two wrestling the creamy grapefruit leviathan. Orange and pomelo nose with golden raisin dried mango and dried pineapple. Creamy, rolling entry turns pithy and sharp like black lime on tin foil. Giant grapefruit note grenades the middle, spiral-sliced into lemon peel, with a touch of candied lemon peel on the tip of its citric tail. — 9 years ago

with Courtney

Jayme Henderson-Steese

8.9

Funky Albariño. Peach saltwater taffy, mandarin blossom, lemon zest, with a waxy, saline-like texture, followed by a mouthful of Juicyfruit bubblegum, a dose of minerality, lemon curd, underripe mango and pineapple. It's like the pineapple is waiting to become ripe, but it is in a state of sharp acidity. Bright finish. #albarin #albariño #spanish #spainwines #2013 #sommlife #sommchat #whitewine #sommsagainsthumanity #lol — 10 years ago

with Steve

Evelyn Noonan

8.9

Pleasantly surprised that I like this as much as I did when I tasted it at the vineyard last year. Not usually a big cab franc fan but this one works. — 10 years ago

Rich Kus

8.9

Happy Anniversary — 10 years ago

Troy Kinser

9.4

Tarragon saltwater taffy. BOOM! — 11 years ago

Serg Mo

9.0

Tastes like funky saltwater — 11 years ago

Brian Casey

9.0

Hops with a touch of beer added...Perfect after mouths full of saltwater...Aloha — 9 years ago

David Saenz

9.2

One of the best roses. A little tart and a little sweet. Good when extra cold. — 9 years ago

with Megan

Christian Stachel

9.2

Smells of saltwater mushroom laffy taffy. Clean and hyper focused. Savory, mineral rich, with melon rind, juicy flower petals, sweet lime juice and sautéed shrimp on the palate. Not even joking, this stuff is serious. — 10 years ago

Nicholas Livingston

9.4

Heidi Schrock 2014 Rosé Biscaya, Burgenland | 12% | From the warm continental (what they call Pannonian) climate of Neusiedlersee-Huggeland in Burgenland –Austria’s eastern most wine region pressed against the Hungarian frontier, this vintage seems to have dropped the St Laurent of previous vintages and is made of 40% Merlot, 30% Cabernet Sauvignon and 30% Pinot Noir although Heidi admits to using eight varieties in all –each in supporting roles. It’s a beautiful rosy red with a fragrant headful of umeboshi pickled plums of Japan for their tension of salty tart fruit and their fragrant shiso perilla leaf lift, but other fruit wafts up bright and fresh. Red currants and white cherries all carry over as well onto the palate –a scrumptious sip of tang and texture, brine and savor –for which it bears that saltwater taffy charm that I love about this rosé –in a watering-at-the-corners-of-the-mouth sort of way. It’s appealing in a way I’d never known before it –like feelings of fervor among inchoate lovers before which everything seemed so certain and after which the world seemed wide. Prepare yourself for a first kiss where red fruit orchards meet the sea. Food? Who needs food? …if I were to dream up a dish for this specifically it might involve a crispy rendered duck breast with a compote of those gamey black currants but you name it: pork chops, schnitzel, tempura, or citrus poached fish of the herring family.
Wine review by Nicholas Livingston, July 20th, 2015 (Fruit) — 10 years ago

Virgilio Ryan

Region Manager East, CRU Selections Terlato Wines International

9.2

Virgilio had this 10 years ago

Jon Engelskirger

10

Crazy juice last eve at Saltwater in Inverness. Only question - how many oysters is enough? — 11 years ago