Colin Wright

10

Feel like I just had the Mona Lisa in a bottle. Cigar, leather, lead pencil, tobacco with plums and cassis underneath. On the palate the most supple tannins that delightfully dance in your mouth and a finish that is as long as my drive on hole 4 from the morning, long and strong. — 6 years ago

Colin Wright

9.5

Pair it with an arms or chest day, big wine — 6 years ago

Colin Wright

8.7

This one is for the Beaujolais haters @Moya Shawley and hey, I used to be one too. My Beaujolais journey reminds me of whitewater rafting obsession. After being not impressed with class 4s in Colorado and California, I drove to West Virginia to conquer the big momma jamma of class 5s on a small raft. There I found the thrill, danger and finesse that is in the reminiscent of this lovely bottle of Morgon. One experience leaves you feeling blasé, while the other makes your heart beat out of your chest. Starting with violets, minerals, raspberry and cherries, evolving into more earthy forest floor and slightly darker fruits, it stands up with a character that shouts I’m stronger than your previous experiences. Now I’m reminded of why I’m hooked on big water and Beaujolais. — 6 years ago

Colin Wright

9.6

Colin had this 6 years ago

Colin Wright

8.9

As I sat in @Joan Pierson kitchen a shell of my former self thanks to an aggressive tasting the night before, I shakingly held the glass to my nose and was rewarded immediately with cola, coffee and chocolate. Some red fruit especially cherries crawling behind, struggling to catch up similar to myself at this tasting. A high character wine for my low character self as I threw up the white flag and slunk back to my bed. — 6 years ago

with Moya and Joan

Colin Wright

9.4

Colin had this 6 years ago

with Joan, Moya and 1 other

Colin Wright

9.5

Invited this Somm 3 movie star to dinner and it definitely didn’t disappoint. It is Burgundy in California, and like Tom Hardy in Hollywood, it has plenty of talent. Cherries and raspberries with violet and a subtle earth, finely balanced in the mouth. Trying not to finish it before the coq au vin is done, ask @Lyn Farmer for a solid coq au vin story. — 6 years ago