This was private labeled for my local wine shop but I’m almost certain it’s the Commuter Cuvée.
It’s something you rarely find - value in Pinot.
Though edging 14% ABV, it’s young, fresh, earthy, and completely balanced. Red berries, herbs de Provence, mushroom, and minerals. — a day ago
The Brand Brothers make the purest, freshest Pet Nats I’ve tasted anywhere. These are no gimmick wines - transparent and void of that common cider note (not a fan). Quality in restraint.
After I raved about their Pet Nat Rose’ a few weeks ago, I’m equally enthusiastic for their 50/50 Silvaner, Pinot Blanc hazy white. It has crazy low ABV (10%) and is dry as hell (3g RS) with aromas of crushed sea shells, salty air, and tangerine. Flavors of yeasty apple core and celery bitters. — 6 days ago
Bold with a serious face. An etiquette lesson requiring focus. Be patient - let it breathe - at least a few hours but this wine will drink better over the course of a few days. It will further benefit from a few extra degrees of temperature - let it warm up a bit.
Tight at first, it has spritzy lemon, underripe kiwi, pear, and soapy cilantro aromas. Flavors of ripe star fruit, green apple, and white peach.
Bold, direct, austere - what you’d imagine from the best of 2016 Austrian Riesling. — 3 days ago
A stunning rich dense glass of ripe dark fruits in a ruby red robe. Aromas of violets, black plum, blackberry, red table grapes, Vietnamese cinnamon, cocoa, and strong chalky minerals. Flavors are fruity and also very ripe. Sweet blackberry and black cherry stewing in cinnamon and mocha. Time in neutral oak provides structure but not flavor. Built for food. — 9 days ago
Cruse’s Cali answer to Beaujolais Nouveau is in actuality a carbonic rose’. Beautiful clear neon glowing magenta. Fresh bursting red sour cherry, pink bubble gum, banana, and clove. Tart flavors of watermelon and red candy. A whole lot of fun. Best served fridge temp. — 4 days ago
A deeply green Loire Chenin. Laser precise, electric, and acute. I love Becky Wasserman’s take: “punk rock violence, yet of Bach-like logic and profoundness.”
Aromas are subtle. Baked lemon, flint, chalk, baking spice, a whiff of smoke. Flavors of star fruit, kumquat, passion fruit, lime, and Meyer lemon.
Table melting acid. — 7 days ago
An austere, nervy Kabinett with good depth and persistence. Light pale hay. Smokey white flowers, burnt rubber, and Asian pear. What I imagine is a good dose of residual sugar hides beneath a blanket of integrated acid and flavors of sour pineapple, mango, and naval orange. Voluptuous. — 9 days ago
Syrah, Grenache, Carignan blend with herbal dark berries, sweet dates, and spiced dark fruit candy. Rich with deep flavors of milk chocolate, mocha, and black pepper. I was warned and further read online that this wine changes quickly so drink accordingly. I agree it does, but I think it gets more interesting (nuttier, riper) with time to digest some oxygen. Bought on clearance from Austin Wine Merchant. — 17 days ago