Massive yeast nerd, UC Davis PhD, worked with Dr. Linda Bisson. Lover of Santa Cruz, Rioja, and Rhone wines. Currently a yeast minion at Opus.
612 wines • 71 followers • 99 following
Pretty oxidative despite a 50% anaerobic fermentation underwater, no SO2 added at bottling. Interesting experiment — a month ago
Very nice example of a central otago pinot, loads of red fruit character with just enough forest floor funk to make it interesting. Nice balance of acid and tannins with the alcohol. — 2 months ago