Sommelier at Rouge Tomate Chelsea. Intellectualizing my hedonism.
So, aligoté. In what other variety can you see some of the best winemakers in a prohibitively expensive appellation at work? At five years of age still fresher than a good many white Burgjndy producers have found their 2012s, but looser & blousier even than the '10, which I've tasted a few times, altogether rich, soft, gently on its way out. But still ludicrous in comparison to its classmates, — 2 years ago
Pretty toothsome. Fresh fruit, lots of smokey oolong tea dried rosemary—that is to say, marked by brett, which may be a deal-breaker for some of you—but I like this more & more as it’s open. Warm, its feet in the earth, but fresh. Ninety percent lladonner pelut a.k.a. ancient Catalan grenache, ten percent carignan. — 3 years ago
Fuck my tasting notes. This is crystalline, superlative, special wine from a gentleman whose work we will not see again, — 2 years ago
Sappy, vinous. Mulberries & ivy. Really good. — 3 years ago
Savory/reductive/smoky do decant, beautiful wine from a difficult vintage — 2 years ago
Yes yes yes — 3 years ago
Verging on hot Italian, in that sour cherry sundried tomato red pepper sandwich topping vein. Not without development, primary fruit alive, still a little boozy/alcohol/glycerol on finish, on reflection—though to be clear, 13.2% on the label. 10-acre vineyard planted to cabernet in 1945, merlot added in ’83. — 3 years ago