After opening: funky Brett with hints of stale urine. Med body, med tannins and great acidity.
After 8 hours: blackberry, Cocoa. Less acidity.
Another 24 hours later: some leather joins. Liquorice aftertaste. Hints of oxidation now showing. — 4 years ago
Natural champagne. No sulphur added. No liqueur D'expedition.
Pear, old apple, great brioche and oxi notes. Great piercing acidity with hint of VA giving more complexity. Oxi aftertaste with walnut and Sherry. Plus a touch of matured vintage sardines (10 years min.) umami packed. Great food wine! — 4 years ago
Tempranillo from Rhône, France. Has thus to be sold as VdP Oc.
Hint of smoked paprika, sour plum, leather.
Fairly light for a southern red. 12% only. Balanced acidity and light tannins. Hint of Brett and cooked chestnuts on the aftertaste. Bit short. But for 6€ and the novelty factor I'm not complaining. — 4 years ago
Second Altesse in a row, now a dry version from Bugey, a neighbouring AOC to Savoie.
Apple, tomato ketchup and pineapple, med body with great acidity. Apple and tomato juice diluted with liquid quartz. Long cooked apples with cream aftertaste with light hints of oxidation. This, I can sip the whole day. Unfortunately my stomach will eventually rebel because of the acidity. — 4 years ago
VDP Nahe Kabinett
Flintstone, honey, petrol, quince and cooked pineapple.
Juicy balance of great acidity and light sweetness. Nice cucumber and apple aftertaste. Cleansing style, great with sushi. — 4 years ago
Nice petrol, honey, old quince, candied pineapple . Juicy acidity. Sweetness perceptible but now more of a feinherb style. A mere 7.5% abv.
Some cork (not corked) and fallen leaves aftertaste. Followed by diluted apple juice. Not the most complex of great Rieslings but me likey. — 4 years ago
Lightly aged oaked Petit Manseng.
Colour already quite evolved. Orange gold.
Oaky vanilla, orange juice, strong matcha tea powder, pineapple.
Full, great acidity with a long lingering bitter finish. A blend of orange juice and green tea on the palate. Green tea and sesame, oak aftertaste. Later burnt sugar finishes this off... The Japanese in me likes this a lot! — 4 years ago
Aged screw cap Grüner.
Whole meal bread. Cooked mango. Hint of cooked leeks.
Light pineapple and coconut on the palate. Light spritz. Juicy acidity. Pepper and liquorice aftertaste.Drinks better than smells.... don't think it'll improve further... — 4 years ago
Rhône biodynamic Viognier. 17 year old vines. Stainless steel vats. Plastic cork.
Apricot, tomatillo (native yeast?), orange juice, honey suckle.
Full, creamy with just enough acidity, a mere 14.5% abv. Cooked apricot and light herbs on the palate with slight alcoholic touch. Almost vodka impression. Hint of bitter followed by long liquorice, dandelion and raw wheat, burnt sugar aftertaste.
Day 2: banana joining. Tomatillo gone. Liquorice gained some nice length. — 4 years ago