Brett Rogosin

9.0

Striking acidity, lemon peel, bitter lemon pith, unripe melon. Very tasty. — 4 months ago

Brett Rogosin

9.3

This is fantastic. For 5 days the nose was beautiful with roses, potpourri, bright red fruit, cinnamon stick, clove. Tannins are lush with punchy acidity, not overbearing. The nose transfers through to the palate with dry dirty, tree bark, minerals. There’s a beautiful purity to the fruit. This tastes young and I can’t wait to see how it develops. Now I need to find more. — a year ago

Brett Rogosin

9.0

Lovely wine. Pale straw color. Nose of sage, seashells, salt and green fruit, maybe (maybe) lemon rind. Acidity hits right away at the top of the tongue and quickly transitions around the outside, then lingers deep into the long finish. On the palate there’s green apple and sage, seashells, sea salt, and a touch of sea foam. Green apple skin lingers. Fuller body. I can really go for oysters right now. — a year ago

Brett Rogosin

8.9

Ripe red cherries. Earth. Black pepper. Tasty. — 4 months ago

Brett Rogosin

9.3

If there is a rose to age and still come out fresh, this is it. It comes across a bit orange wine, with a bit of sweet petrol nose. Strawberries, watermelon rind, crisp watermelon, blood orange. It’s fantastic. Wish I bought more. — 5 months ago

Brett Rogosin

8.9

Good red fruit purity. Lovely chilled. — a year ago

Brett Rogosin

8.9

I was intrigued. I still am. Color of blood orange meets grapefruit juice. Initially, the nose is blood orange zest and bitter grape fruit. The palate has a tart blood orange flavor that develops into a ripe grapefruit. It’s pleasantly good. Almost like an orange wine, leaning blood orange, with less bitterness. It’s good with food and chilled. — a year ago

Brett Rogosin

9.0

NOM 1474. La Ladera. Nose of caramel, agave, white pepper, baking spice, cinnamon. Palate upfront is cinnamon bark, caramel, agave, peppercorn, with an alcohol after burn. — 5 months ago

Brett Rogosin

9.4

5-6 hr decant and still definitely drinking very young. I’m on day 3 open now and a pretty dry leather cooked earth with a mixture of dry dirt and lavender fields, a touch of eucalyptus, roses, sun dried wet stones, and inky black fruit all waft into the nose. After a few more sniffs black cherry filled dark chocolate works it’s way in. It’s lovely. Almost chalky tannin structure that coats the top of the tongue with loads of acidity that wash that away down the sides. This has length in structure. The palate matches the nose pretty well and in similar order. A bit more leather, some potpourri and purity in the (black) fruit, minerality. This is lovely now, but may start hitting its full stride in 5-10 years and I can see it lasting another 10-20 years. I need more. — a year ago

Brett Rogosin

8.8

This is the young stuff with good acidity, nice salinity and a smorgasbord of orchard fruit and a touch of Meyer lemon. Quite nice. — a year ago