Lots of blackberry and blueberry and deep dark cherry. Very focused and fragrant. Spice on the finish and some green herbs. Not terribly complex but much more so than I was hoping. Good texture and structure, nice acid balance. I had it open for 3 days and on the third day the cherry and cherry pit come through more. I’d imagine it was a good example of the type, but I don’t drink much Cali cab, or really any at all. I paid $20 for it on sale at flatiron. — a day ago
This stuff is killer. Brown sugar and confectioners sugar, pears on the nose. Jackfruit, mango, whole lemons and spice on the palate. The spice blooms a bit - nutmeg and mace and even cayenne - on the finish, carried a long way. You could time it with a grandfather clock. I’ll be back soon with more. Minerals are good, modest in this wine but they’d probably be mind blowing in a less powerful riesling. Sweet/acid balance is perfect.
Day 2 is like I dumped day 1 in a fresh plastic decanter: swimming pool over all. I want a bottle of this to myself over the length of a party.
Bought from @Lyle Fass
Don’t sleep on Müllen, Lyle is the only source. — 12 days ago
For some reason this was labeled just as “Bourgogne blanc” on the front. Tight pear and orchard fruits, marzipan nuttiness, and minerals on the nose; some spice and lemon pith added in the mouth. Grey gold color, good oily texture, good acids. A touch too bitter, per se, but then again, I like bitterness. Marzipan grows as do pear fruitiness with air. — a month ago
@delectable, this is not a red blend. This is the extra moenia Bianco antico. It’s skin contact Malvasia. Lots of lemon oil right away. It’s rustically tannic. Some saline savoriness, oil cured olives, some blue cheese or cured cheese rind. Opens onto creamsicle and apple. One of the best “orange” wines for my money. — 4 days ago
Somewhat low acids, but still good Reinert delicacy. Acids sharpen a bit after a couple of days open. Sweet but balanced, and feather light at 7.5% Honeysuckle and a red skinned apple and some petrol but all of it lacy and delicate. — a month ago
@Delectable this is the wittenger schlangengraben spätlese trocken. Lime zest and ripe orchard fruit and the least bit of confectioners sugar on the nose. Herbs and meadow flowers, without that honey or vanilla thing that comes with it. A touch of chamomile. Kumquats or limequats on the tongue. Very good, almost spicy from the citrus acid feeling. Good minerals, they dance on the palate with the acids, very alive, and I love that. Not terribly concentrated but it could go for a decade or two easily. What structure, good wine. 11%, but weightless. Bonus points for a vineyard name which is hilarious to the adolescent inside me. — a month ago
Minerals that burn your nose. This is what pears and nuts do when they age together and are coated in creme fraiche. Big lemons, pith and fresh juice. It keeps tasting like it’ll get to the bitter point but instead it turns into spice. It tastes like blue cheese all along the tongue. Tons of umami. Love that volcanic smokiness, like good fiano gets too. Does Campanian wine get any better than this? Some oaky sweet spices like vanilla and white pepper and black pepper. Like the spice in the finish. Long finish. It’s big and delicious. I wish I had more stashed away. Where is it, @Lyle Fass ? — 12 days ago
Great big violets, cherries and blueberries. Has the tension of a heavier spatburgunder. Tannins are fine grained and integrated. So many flowers, lots of perfume. Happy making juice here. Not simple, depth of flavor, good balance, enough tannins to have a long finish. Good stuff. — a month ago
A well made, balanced, uncomplicated wine. I bought it for a party. Brambly fruits and pastilles on the nose. Very precise blueberries on the palate, some whole cluster green feeling, some spice (black pepper) on the finish. Medium density, medium acid, some mineral and not too much tannin. Again, balance. Could quaff this stuff if needed. — 2 months ago