speedy duncan

9.0

still vibrant @ sergios — 11 years ago

romo

9.1

Oh poulsard, where have you been my whole life? Makes me want to plant an herb garden. — 13 years ago

Chris Pittenger

Owner Gros Ventre Cellars, Winemaker Skinner Vineyards

9.4

Revisiting the first vintage of Grenache Blanc from Skinner. I'm glad we ripped out a little Syrah to plant more GB on these granite soils. — 13 years ago

Tim Herrmann

9.0

Interesting! It reminds me of chianti (very dry, red fruits, equally present earth and plant flavors) but smoother tannins, red cherry instead of plum, and briny green olive notes vs chianti's grassy underbrush. Finish a little short, but worth trying again. — 12 years ago

CS

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 — 13 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.2

15 hectares 2001 & 2003 no more rights to plant only 1000 hectares in the bolgheri region. A blend of 60 CS 30 mr & 10 cf very rich soils sunshine very juicy consistent dark currant and dark plum smooth and polished on the tongue. Very balanced and fresh dark coco and sweet herbs. Finish 40 + — 13 years ago

Mark Carlson

9.7

Black Raspberry Merlot from Keel and Curley Winery. Plant City, Florida — 14 years ago

Vinny Eng

9.1

Cardio-bara soul cycle: sprint through wild strawberry fields and face plant onto a dew drenched pasture of clovers and salted pig parts. — 12 years ago

CS

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 — 13 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... — 13 years ago