Minneapolis, MN. A fiend of fermented grape juice, working towards crafting a life out of sharing it with fellow Earthlings.
209 wines • 73 followers • 91 following
Wonderfully executed, textbook Chablis. Fermentation in cuve; mix of cuve and neutral oak elevage. A wonderful example that speaks to the appellation. Tribut is a protégé of Dauvissat and I think that having studied under that kind of expertise definitely shows here. Full of verve and crackling energy while also showing a some richness and a bit fuller body from the warm vintage. Definitely would be best in a few more years but still a pleasure to drink now.
- Color: medium (-) straw-gold hue
- Nose: just-ripe yellow apple, ripe starfruit, tons of saline oyster shell quality and crushed chalk minerality, lemon pulp, Parmigiano cheese rind leesiness, heavy cream character from malo, some slight fennel spice and a touch of white florals
- Palate: ripe starfruit, lemon pulp, crushed oyster shell salinity, Parmigiano rind leesiness, heavy cream, and a slight fennel note
- Acid: high
- RS: bone dry
- Alcohol: medium (+), not hot or noticeable
- Body: medium (-)/medium, with an oily texture from elevage on lees and malolactic as well — 15 days ago
First time trying any Huet bubbly! Really like seeing how their style translates to a sparkling wine. Still has that Huet richness but with an even greater intensity of crackling energy and zing. Poured a bright medium (-) straw-gold hue. Medium (+) concentration of aromatics of ripe Anjou pear and both ripe and baked yellow apple, alfalfa honey, waxy lanolin scent, crushed chalk, puff pastry leesiness, and a bit of chamomile and jasmine. On the palate, there’s just-ripe Anjou pear and green apple, crushed wet stone, puff pastry and aged cheese rind leesiness, lemon curd, beeswax, and a tiny bit of fresh ginger and chamomile.
High acid, moderate and unobtrusive alcohol, dry, medium (-) to medium body with an oily leesy texture and moderate intensity of very fine bubbles. This was impeccably balanced. Simultaneous richness and zing. Still quite young, and would be even better with a bit more age. — 3 months ago
Love these Tessier Cour-Cheverny blancs. This one is from a single site with an average vine age of 30 years planted on limestone bedrock with upper layers of silica and clay. Romorantin is such a curious, interesting grape. Simultaneously rich yet also cutting and angular. Always kinda gives me Chenin-y vibes but it’s still so different even from that. This pours a medium (-)/medium bright gold hue. Moderate concentration of aromatics of Granny Smith apple juice, wet rocks, preserved lemon, a slight honeyed aspect, and a floral spice that I’m having real trouble placing specifically but it’s quite nice. On the palate, there’s both Granny Smith apple juice as well as ripe intact Granny Smith apples, a more prominent wet stone minerality, preserved lemon, beeswax, and pickled ginger. HIGH acid, dry, medium (-) body with a slightly oily texture, and medium (-)/medium alcohol. On the palate it feels like there’s possibly the tiniest bit of phenolic action going on but it’s incredibly subtle. Solid stuff and begging for some oysters or perhaps a bright shrimp-based dish. Also had it at our wedding earlier this year so it feels nostalgic to enjoy another bottle! — 3 months ago
Solid value for Northern Rhône Syrah with great typicity. A few rough edges due to youth so throw it in a decanter for a while, but already showing nice depth and complexity for the price point. Ripe and savory with a smoky, gamy funk.
- Color: medium/medium + concentration, ruby-violet hue
- Nose: fresh-picked and still-dirty ripe blackberry and raspberry, black plum, bacon fat, fresh violets, granite, and a slight bit of cracked black pepper, plus a touch of brett and VA but in a pleasant proportion that adds complexity rather than becoming a fault.
- Palate: ripe blackberry and raspberry, olive brine, granite, fresh violet, black pepper, and a bit of licorice root.
- Acid: medium/medium (+)
- RS: dry
- Tannin: fine grained, medium (+) intensity
- Alcohol: medium (+)/high, shows slightly but not distractingly hot
- Body: medium/medium (+), softly textured — 16 days ago
Another solid example of Oregon Gamay! I hope the grape further proliferates there because it seems to do pretty well from the examples I’ve tried thus far. Pours a medium (-) ruby garnet hue. Medium/medium (+) concentration of aromatics of ripe strawberry and raspberry, rhubarb, fresh violet and rose petals, a gravelly soil character, and a bit of white pepper. On the palate, more just-ripe strawberry and raspberry, crushed gravel, white pepper, fresh violets and peonies. Ample medium/medium (+) acidity. Moderate, unobtrusive alcohol with a softly textured medium (-)/medium body. Low/medium (-) intensity of very fine tannin. Like a slightly turned-up, slightly riper cru Beaujolais. Quite good. Nice balance between acid and minerality plus soft, ripe fruit. — 3 months ago
First time trying this much-lauded California (and now Oregon as well, based on recent news I’ve seen) producer. Definitely not let down. This is their most basic appellation-level bottling. Poured a bright medium (-) straw-gold hue. Moderate concentration of aromatics of ripe yellow apples, slightly underripe pineapple, wet stone, heavy cream, pie crust dough, lemon curd, and fennel. On the palate, the wine is round and shows (slightly less) ripe yellow apple, lemon curd, wet stone, hard cheese rind leesinees, underripe papaya, and fennel. Acidity is medium (+), alcohol is medium (+)/high and slightly (but not too distractingly) hot. Dry, with a medium (-) softly-textured body. Pretty good stuff, definitely want to seek out some of their single-site offerings. — 3 months ago
Bit of sweet tooth satiation to start a day of Xmas laziness! Really great value Sauternes. Great balance and delicacy (relative to other Sauternes of course; it’s obviously still a rich wine). Went perfect with Bellecour’s orange zest-accented cinnamon rolls and INCREDIBLE with spiced rice porridge.
- Color: medium yellow-gold hue
- Nose: poached pears and peaches, honey and beeswax, ground cardamom, lychee, fresh jasmine
- Palate: poached pears and peaches, alfalfa honey, lychee, fresh vanilla, and cardamom
- Acid: medium/medium (+)
- RS: obviously pretty high, although on the lower end of sweetness compared to many other Sauternes
- Alcohol: medium (+) to high, but doesn’t come across hot on the palate
- Body: oily, glycerine, medium (+) body — 2 months ago
Wow. Really impressive go at Basque cider from Shacksbury, which has quickly become one of my favorite cider producers in the US. Bone dry, great acid, perfect amount of volatile vinegar-y funk, with a great savory side. Delicious essence of tart, slightly bitter apple. I believe this is actually done in collaboration with a Basque producer using local apple varieties. Definitely captures a very similar character to what I expect from Basque cider. Great stuff. — 2 months ago
First time cracking into our stash brought home from the honeymoon! This brought back many fond memories. Quite nice stuff, as you’d expect from a producer like Evening Land. Pours a bright medium (-) straw/gold hue. Medium (+) concentration of aromatics of ripe yellow pears and apples, almond paste, lemon curd, heavy cream, clean riverbed stone minerality, soft pretzel and aged cheese rind leesiness, and a tiny bit of nutmeg and vanilla from well-applied new French oak. On the palate, the wine is focused with more flavors of lemon curd, ripe green pear, a quartz-like minerality, just-ripe starfruit, aged cheese rind and pretzel leesy character, and a tiny bit of nutmeg from that new oak. Medium (+) acid, medium (+) in-balance alcohol, dry, with a medium (-) body with a slightly oily feel. Great stuff. Meursault-like. Looking forward to further enjoying our honeymoon stash! — 3 months ago
Some tasty Barolo on this chilly autumn day. This is sort of intermediate in style; leaning more traditional but a bit more polished than a hardline traditionalist example from, say, Mascarello or something. Pours a translucent medium (-) intensity ruby-garnet hue. Medium (+) concentration of aromatics of drying red cherries, star anise, fresh violet and rose florals, rhubarb, tar and crushed gravel, and orange peel. On the palate, there’s sour red cherry, slightly underripe raspberry, crushed gravel and clay pot, anise, and more fresh rose and violet florals. Medium (+)/high acid, high but non-disruptive alcohol, softly textured medium (-)/medium body, and with medium (+) intensity, semi-fine grained tannin. Picks up a eucalyptus freshness on both the nose and palate as it gets more air. Very good stuff and drinking at a nice point right now but definitely not quite at peak yet. — 3 months ago