Such a classic & so full of grunerosity: canned green beans, butter lettuce and loads of lime on the nose. On the palate, more of the same, plus some underripe tropical fruit and a pleasant hint of citrus pith. It’s the texture that gets me on this wine—almost inappropriately supple. Opened last night but think it’s drinking even better on day 2.
— 18 days ago
Such a gorgeous color. Opens floral (rose water) and fruity (tart cherry) with loads of yeasty biscuity goodness. Quickly develops into something more savory / umami with air and warmth (mushroom, hazelnut), flavors that carry through on the loaded finish. A brawny champagne with some perceptible, but soft tannin. No dosage and none needed. Atypical, but I’m a fan of what this family is doing.
Celebrating my WSETDip D4&D5 results and having an empty apartment to myself.
60/40 Meunière, Pinot Noir. 2013 vintage. Disgorged July 18.
— a month ago
I challenge you to find a better, more complete Pinot for $25 or less. It takes a moment or two, but this wine comes together nicely. High-toned, red fruit driven (sour cherry, red currant, red plum, cranberry, pomegranate, raspberry) with a touch of oak (vanilla, cinnamon, cloves) as well as some darker berries (huckleberry/marionberry), star anise, orange zest, rose petal, mushroom and red earth (maybe it’s the power of suggestion, but I can taste the volcanic Jory soils in here🤷🏻♀️). It’s unusual to find fruit this tart and fresh with the recent warmer vintages in the W valley, so this was a pleasant surprise. Subtle and satisfying. — 11 days ago
Kisi makes one helluva an elegant pet nat (aka “machari” in Georgia). Incredibly fragrant (marigold, pomelo, Meyer lemon, creosote, just ripe pear) with a fantastic wave of cleansing acidity on the palate. And don’t fear the cute lil’ fox on the label; in this case the critter wine is quite good. — 25 days ago
You know the wine is that good when, while sipping it from a red solo cup, it still stops you mid conversation to say, wow.
A blend of all 7 permitted champagne varieties (co-planted and co-fermented) and a mishmash of vintages (current + reserve wine from a dedicated solera dating back to 2005). The result is spectacular. This wine flawlessly blends freshness with concentration, lightness with depth. All the citrus (grapefruit, pomelo, lemon and lime zest), orange blossom and elderflower, green apple, lemongrass, chalk, honey, and maybe a hint of ginger.
This was the perfect bottle to pop to celebrate a good friend’s gorgeous new live/work space, a dream come to fruition after many years of planning, hard work and persistence. Cheers to Mo’s wine bar, coming to Alameda in 2022! — 2 months ago