Frederick Johnsen

9.5

Surprisingly good, some acidity. Light tanins, but enough to go well with grilled ribeye. — 8 years ago

Frederick Johnsen

8.5

Semi-dry, with a bit of a sparkle. We drank it with seafood. The acidity cut through the butter served with the lobster and the fattiness of the shrimp and lobster. — 8 years ago

Frederick Johnsen

9.0

With grilled ribeye steak and asparagus, this thing is black magic — 9 years ago

Frederick Johnsen

9.3

I had forgotten how good Gewurtraminer can be. Since leaving Germany years ago I left this flavorful wine behind, gravitating to Chards, pinos and such. This particular gewurtz went well with grilled Mediterranean style chicken, grilled onions, peppers and tomatoes. The acidic nature and high alcohol content paired well with the charring from the grill. — 8 years ago

Frederick Johnsen

9.0

Oaky, peach. Crisp and flavorful. Stands up well to savory dishes. We drank it with an asian-inspired pork dish. This has been one of my favorite chards for several year, though the 2014 seems a bit bolder than previous years. Still great. — 9 years ago

Frederick Johnsen

9.1

A favorite since i found it in 2009. Nice hint of oak. Peach notes. Nice bit of acidity. Had it with pork, and beet and goat cheese salad. — 8 years ago

Frederick Johnsen

9.9

Drank the whole bloody bottle with grilled ribeye and braised brussel sprouts. As my wife said, "I am not a red wine person but that wine was amazing." The tannins complement the char marked on any beef. — 9 years ago