Wine Ninja. "If the wine doesn't match the food, throw the food ...
An odd far away nose, of Dunkin donuts! (And I have not had one in at least 5 years.)
As it gets closer to the nose, a more austere scent of blackberry scones resting on fresh tannery.
Dark, unopened, closed fruits swirl in my palette, coloring every bit of my tongue. Some with tannins from the grape skin, some from the wood. Flint, and stone after being used to bash those unripened fruits into submission..
Needs a couple more years to really show. — 6 hours ago
A wine that has come to me by my friend Carlos, via CDMX..
A unique nose of flint, mineral, blueberry and plum.
Licking river stones, just after they had been used to weigh down a cranberry bushel, housed in a Hungarian wooden basket. Tannins playfully encompass the mouth, as the zesty citric tannins cut through.
Dark, bright, medium bodied and filled with mystery. This is a very thoughtful wine. In fact, I’m still gonna be thinking about it for awhile.. — 15 days ago
The twiggiest of the twig and branches that make up the nose of a classic Pinot noir. This is room filling.
Cranberry, raspberry mushroom (hen of the woods and enoki), mouth watering afterthoughts of these fruits turn into a tannic interlude, within the light to medium body - an embrace of the tea tannins that linger on..
A great Pinot Noir. Thank you Cris and Tom. — a month ago
Green pepper and fresh tabaco leaf classic Chilean Cab aromatics.
Enter the puffed Quinoa, green pepper stalk, cocoa, the one start smooth and rolls over to a fruity unique finish of tamarind and oak.
Great price, good wine for a weeknighter.
— 2 days ago
Earth smells rise up from the wine and into my nose. Likened to that of a fruit vineyard after the crush.
A light and easy wine, bursting with those classic twig, branch, and high acid fruit that is usually associated with a Pinot Noir.
Mint, must, anise, unripe red fruits, searing acid.
Really light and easy porch drinker, bright and wispy. — 13 days ago
Pipeño - the Chilean name for the oldest grape varietal in South America, the Pais, or Mission, grape.
Smells of light roasted cherries - and fresh leather.
This is a uniquely light wine, with heavy handed flavours - leather, farm, forest, mint, slate, deep tannins, a complex, evolving wine, and it is just a pup!
A long lingering peppercorn finish, with the strong mandarin peel acid undertones,
With its gaining popularity, I look forward to trying other producers take on this, and the terroir they choose. Chile is such a long country with so many micro climates!
— 21 days ago
This could use a few more years.
My first wine since nearly lobbing my fingers off with the hedge trimmers, I can now add nose filling iron oxide to my
Yet, not in this wine.
This one comes on so brett heavy in the nose, slightly brett funk in the pallet at first, then hints of crancherry pie. Long lingering bush fruit acids, with hardly any true wood tannins to describe. I would wait at least 5 years after the vintage date. I was hoping to get lucky twice..
it’s also quite interesting how our common exposure to brettanomyces now has no longer deemed it a flaw, yet can allow it to be part of the wine and experience now.. — 2 months ago