Big Nose Full Body Wine Sales in Brooklyn. “May I finish that Riesling?”
Odd packaging but good juice. Vintage blanc de Noir with quite an intense bubble and a long savory finish showing barrel influence and faint nuttiness. — 19 hours ago
Wine 2, with rack of lamb. Decanted for 6+ hours. Brambly fruit, blackberry, briar, cocoa, and oak. Plenty of tannins to work through. These wines need a ton of time to really express themselves. Definitely not a pop and pour. Holding ‘15, ‘16, ‘17, ‘18, ‘19, and ‘20.
Gonna be a really fun vertical in 2030 and beyond. — 7 days ago
From magnum. Full and fruity with black cherry, cassis, and a bit of eucalyptus/jalapeno. Soft and round with moderate acid. — 16 hours ago
Really lovely. Cherries and ginger. Dances on the palate. — 19 hours ago
Surprising structure here. Barrel fermentation and aging for 9 months followed by an additional 6 months in bottle. Barrel influence is notable with lemon curd, ginger, rich pomme fruit, and green apple. The finish is long and mineral. Somewhat cider like. Better as it opens up and warms in the glass. Demeter certified biodynamic. — 5 days ago
From magnum. Last vintage of this ever made and in an amazing spot. Light on its feet while still showing wild and somewhat brooding character. This disappeared rather quickly. — 16 hours ago
Pineapple, orchard apple, and lime. Less acidic than I would’ve imagined. Faint yeasty/bready character. From 375. Treat from a regular. — 4 days ago
Wine 1, with rack of lamb. As my drinking history shows, Raffault is a perennial favorite. 2017 is easy access with medium weight, wild red berry fruit, tomato leaf, and earth. Drink over the next five years. Holding ‘09, ‘14, ‘15, and ‘18 with patience. — 7 days ago
Austin Hohnke
From Jeroboam. Medium ruby with juicy acidity, tactile tannins, and loads of black cherry jolly rancher, blackberry, plum skin, and spice. Matured in steel for one year. Biodynamic. — 16 hours ago