My second vineyard of Cruse sparkling Valdiguie and it’s good but it’s definitely the less interesting of the two. Where Deming was a pretty hazy white strawberry, Rancho Chimiles is more upfront - visuals and flavors of bright Jolly Rancher watermelon and pink strawberry starburst. A little overpriced at $35.
Still searching for Ultramarine in Texas - help? — 5 days ago
These La Grange Tiphaine wines (import from Jenny and Francois) are a must. The most nuanced, wild, complex, elegant, unassuming profiles. This is meaty. It has all the bloody iron rich minerals you could ever want. Herbal and mushroomy with screeching grip. The most minimal pyrazine Cab Franc, if green bell pepper isn't your thing. — 10 days ago
This is the juicy wine full of VA that I would have hated a year ago. I’m the first to admit my tastes have evolved. The aromas on this Pet Nat of Malvasia are kind of insanely wonderful. It’s a suspension of depth and layers and a piercing perfumed floral iodine that registers the same way the best Tobala Mezcal does - it hits the deepest part of where the brain and nose meet.
It’s the most interesting version of the saltiest naval orange you’ll fine. — 4 days ago
The three I tried from Le Grange Tiphaine really put me in a chair. This though, is one of the best Loire expressions of Chenin I’ve ever come across. It’s rich, steely, textured, with smokey flinty, fresh (not baked) small stone fruits. Apricots, quince, pear. Wow. — 7 days ago
Let’s make more native yeast Riesling! It’s top two, three of the worlds great grapes and I feel like we’ve barely tapped into what it can do. Many of our favorite Riesling makers have been stubborn, sticking with pre-selected strands from the same mother.
Oddero Riesling is very good, but it tastes not unlike Alsace or Mosel or Rhône. Shy aromas with smokey flint and lemon. I don’t have much to add because I couldn’t find much more. Big textures and familiar territory. — 6 days ago
So much from this tight little package. Edi Kante is a zen master of Italian white and his 50/50 Chard Malvasia traditional method is excellent. Bruised apples, macerated strawberries, and toasted bread become a mouth of bright lemon and chalky limestone. — 11 days ago