Juhan Hwang

9.3

Tassie last day, sweet — 6 years ago

Graham

9.2

Typical sea smoke nose. Drinking well now, no need to hold. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

On the nose; ice tea, citrus peel, roasted blood orange, touch of oxidation, decayed roses and medium intensity volcanic soils. The color is orange and you definitely pick up the clay pot influence. The body is lean to medium. ice tea, citrus peel, roasted blood orange, orange peel, a touch of oxidation, decayed roses, delicate minerality, chalkiness, high round acidity, soft warm spices, savory notes with a really nice round finish. Producer notes; the winery is high up in the hills of the Asureti Valle...4200 feet above sea level. Asureti is an ancient village in the foothills of Georgia, about 30 minutes away from Tbilisi. Some of their wines are made with no skin contact and others with skin and stem contact for as long as 7 months. They also farm organically. Photos of; their vineyards, Beka Gotsadze and the qvevri clay fermentation pots. Pairings; sautéed fish to chicken mole tamales and take out Chinese. — 8 years ago

Greg Fedorinchik

9.4

Loved this Sav Blanc. No acidity. Pear and subtle minerals -mellow-almost like a good Chardonnay. Drank it with the growers,Tom and Brenda; amongst the grapes on the hillside outside Calistoga. Just fabulous. — 9 years ago

Nancy

8.9

Golden color, nice finish, bright and a bit of fruit with the taste of the sea. — 9 years ago

Niki Lin

8.9

Champagne aroma, 0 dosage, no sugar, 100 pn — 9 years ago

Oliver Schweitzer

9.4

#delectableapp since you so urgently want to know what I need from a wine app: a tracking system (through the distribution chain) for numbered bottles, like for large sea animals and birds.
Great wine, drink now but no need to drink up. — 10 years ago

Mitchell Mulder

9.0

The very best thing to say about this Imperial oatmeal Stout, is that is so well balanced, not too much of one thing going on, the roasted and chocolate mixes well with the yeast, the oatmeal smooths out the 10% Avb and cuts the sweetness from that, not too sticky or syrupy, is it the best? No, but for a everyday Imperial Stout, is pretty good — 10 years ago

Kimberly Scott

9.0

Smooth with a pleasant edge of juicy cranberry. No surprise there's a touch of sea salt in the back. — 10 years ago

Tom Kobylarz

9.2

Demet rocking the house , no better Champagne under $35 and at about $30 an insane deal. Biscuit, lemons, sea air, bright, clean, great minerality, with an elegant but persistent finish. — 11 years ago

with Paul, Alyssa and 1 other

CYesh

9.5

Vibrant and classic example of Genevrieres. Hints of almond and sea shell like minerality augment a delicate citrus backbone. Drinking well now. No need to wait! — 12 years ago

Matt

9.0

It’s been a while since tasting this, and from what I recall this has really shed some fat and figured itself out. Normally I don’t prefer GG Mosel/Saar wines, they’re terroir is so well suited to making QmP. This is pleasing, it’s nothing life changing, but to me this wine is all about the acid. Its bright, beaming, the focal point of the wine. There’s no excess, its lean, delicate, to the point, and almost hallow. I dig it, I like how it’s not the loudest voice at the party, just there to hang out and cleanse your palate with vivacious acidity. Limeade, underripe pineapple, wet slate, lime blossom, lemon zest, green apple, sea salt, a kiss of honey and diesel. — 7 years ago

Marla Frederick

8.9

I love the other Westport Rivers sparkling wine that I buy occasionally, but it was time to try a new one. This one is no less tasty -- caramel apple and sea salt. A Saturday night on the Salisbury Beach boardwalk. Kinda hokey, but kinda rad. D: "Interesting. Vinegar. Hey, can I open that Riesling in the wine fridge?" — 8 years ago

Scott Taddeo

9.6

Killer killer wine this. Creamy mushrooms, pistachio, almonds, fig, rye bread, brown butter, fleck of acetone and sea spray. Flavour intensity and that salty, tangy finish that hangs for ever is superb — 8 years ago

Christine Havens

10

From pre-phylloxera vines, Taylor's bought a small lot of only three barrels from the 1863 vintage that had been quietly resting in a cellar for well over a century—the producer had the foresight to reserve them when phylloxera swept through the region. An important wine because, as Taylor's staff pointed out, ungrafted vines no longer exist in the Douro. An incredible experience, and one that I felt lucky to have since the winery has fewer than 12 bottles remaining.

There is an incredible, concentrated sweetness on the nose; coffee, vanilla, maple syrup, and dried tobacco leaf. In the mouth, lacquered elegance, a long toffee-hued ribbon slowly unfurling, like removing a sheet from an ancient mahogany bureau, there is dust and warm wood and leather, layered against dates, dried orange skins and burnt sugar. Spiciness and minerality emerge on the finish, filtered sunlight through ancient glass and sea salt captured by time and slow evaporation. — 9 years ago

Robert May

9.5

I don't know what kind of evil voodoo sorcery is going on at Stone brewing, but these guys can't seem to put out a single bad ale. This is the most basic of their IPA selection. Very clean, simple and straightforward. No funky aftertaste and no smack you in the face crazy hoppiness. I suspect they are sacrificing chickens to some voodoo God, but I can't prove it. — 9 years ago

Mike Lee

Beverage Manager/Sommelier Catch Miami

9.4

Dried citrus peel & stone fruit, blanched almonds, sea salt. So nice! — 10 years ago

Angie Browne

9.0

Not overly sweet, very delicious! — 10 years ago

Zachary Price

8.9

One of the Spring selections from my Deep Sea membership. The "Red" is a Conway table wine, this iteration being a Rhône style with Syrah taking the majority share of the blend. The Conway Family estate grapes are grown on the central coast, Rancho Arroyo Grande. The Arroyo Grande AVA is a 16 mile long winding valley in San Luis Obispo that offers diverse microclimates yielding a great variety of viticultures. Head to the Santa Barbara Pier one of these Spring days and have a glass at the Deep Sea tasting room! ~$25 | #deepsea #conway #rhonestyle

On the eyes: Blood Red, Garnet Color, Med Opacity, Bright, Light Stain, Med Tears, No Gas/Floc.

On the nose: Vinuous, Cassis with Ripe Red Fruit, Oak notes, trailing into Baking Spices and Vanilla.

On the tongue: Med Acid, Med Alcohol, Med+ Tannin, Jammy Black Plum with Cassis, hints of Vanilla and Tobacco, Med Body with a Weak Structure and Complexity. — 10 years ago

Tom Kobylarz

9.5

Wine of the night for many, the facts: made from 80% Roussanne and 20% Grenache Blanc, from vines between 10-40 years old, and a small quantity of the “Vieilles Vignes” cuvee, produced entirely from Roussanne vines of at least 65 years of age. Deep gold in color, this is indeed in the mature stage. A complex and full nose showed layers of almonds, sea breeze, candied citrus and honeysuckle. The palate indeed confirmed the small bit of oxidized notes (sherry like saline) that went very well with the yellow fruits and flowers, full bodied with grace, minerality and good acid cut which no doubt is how it was able to age. — 11 years ago

with Javier

Jim McCusker

9.3

Not as good as the Ora de Calabaza Grand Reserve from last night, but still pretty damn good. And nicely refreshing on a hot day in Michigan — 7 years ago

Bryce Wiatrak

9.2

Greywacke is Kevin Judd's present label, after serving as winemaker at Cloudy Bay and propelling the winery to global acclaim. The name Greywacke refers to a type of river stones found throughout New Zealand. At Greywacke, Judd proves to still be a master of Sauvignon Blanc, and his "Wild Sauvignon" is no excpetion. This is the apex of what oak-fermented New Zealand Sauvignon Blanc can be - one doesn’t lose the untethered audacity of its varietal character. Tactile and lengthy, it tastes of sesame seeds, grapefruit, thyme, parsley, green apple skin, and sea salt. Palate coating, but still feral and daring. — 7 years ago

Stephen Jackshaw

9.1

In a sea of blockbuster wines and no knowledge of dining companions price point, this was ended up being a diamond in the rough. Cherry, herb, bright red fruit, with medium body, and medium acidity. Made a great pairing to the rabbit ragu. For a reasonable bottle this really performed. — 8 years ago

Peter Jetson

9.2

One of the oldest producer in Côte nuit. Single vineyard les dames huguette. 360 meter Abv sea level upper slope for burgundy 90% Chardonnay and the rest Pinot blanc no oak unfiltered concrete vats. very vibrant and harmoniously complexed. — 9 years ago

Steve Rura

9.1

Clean crisp apple, all steel no oak. With sea bass en papillote. Probably too dainty for a Super Bowl dinner, but it's still delicious! — 9 years ago

Graham

9.3

So good. No flaws at all. WOTN. — 9 years ago

David Kline

9.2

Dusty pine cone, soggy pretzels, snow iced cream nose. Cut wild lowers and tall valley grass, Coral pieces straight from the sea, covered in living shells. A hint of walnut in cinnamon. Whoa! Absolutely oceanic initially. Send forth the mollusk!! Maybe soda bread, but really just sweet clams pulled from the mud and injested. The idea of cinnamon surfaces often but is not the driving force. You aren't taking the maidenhead for wife, but you can dream. There are no clouds atop this cognac-colored ocean, but the lacing is unbreakable and washes like the ocean around the bowl. — 10 years ago

with Courtney

Michael Delacruz

9.3

Niwa no Uguishi dry sake. Served with a cold shooter of Japanese water lily sprouts, sea urchin, and Dashi soup. — 10 years ago

Greg Pennisi

9.0

Another beauty from Sea Smoke. Is it my favorite vintage? No, but still a great drinker. Let it breathe, you won't be disappointed. — 10 years ago

Kristina Hayden Bustamante

9.2

No 1. Big ripe fruit almost sweet. Pretty — 11 years ago