Justine Campbell

10

95% Sangiovese, 5% Colorino. One of my favorite wines to drink with steak, especially with Greek seasoning. Medium dry, good amount of pepper, with a dried plum flavor. — 9 years ago

Justine Campbell

9.7

A bone dry field blend of Lemberger, Cabernet Franc, Cabernet Sauvignon, and Merlot. The skins were left in for a very minimal amount of time, resulting in a wine that looks like a white but has big red flavor! — 10 years ago

Justine Campbell

7.4

Deep ruby red, with notes of strawberries, cherries, and raspberries. A good dessert wine, but slanting more towards the sweet floral end instead of tart berries. It could benefit from a bit more effervescence. — 11 years ago

Justine Campbell

8.6

Blend of %70 honey wine and %30 apricot wine. Sweet, tart, pleasingly acidic. — 10 years ago

Justine Campbell

9.8

7% residual sugar, but a super bright, peachy, enjoyable wine! — 10 years ago

Justine Campbell

9.4

A blend of Cabernet Franc, Cabernet Sauvignon, and Merlot. Notes of blackberry, and plum, but with a dry sharp finish. Thoroughly enjoyed this with a blue cheese panko encrusted ribeye. — 10 years ago

Justine Campbell

9.7

Tastes like carbonated Granny Smith apple pie. — 10 years ago

Justine Campbell

9.6

A semi-dry/semi dry cider made from Liberty and Northern Spy apples that has a juicy opening and long dry finish. 6.8% abv, nice amount of bubbles. — 10 years ago

Justine Campbell

7.6

A semi-dry white made from Vidal Blanc grapes. Crisp, fruity, decent table wine. — 11 years ago

Justine Campbell

9.8

straw gold in color, aromas of white flowers, green apple, and toast. Pleasant pineapple taste, nice persistent bubbles. A fun celebratory sparkling wine. — 11 years ago