Mark Eastom

8.8

Was hidden in the wine room, but still holding up. Orange rind, apricot blossom , bruised apple, watermelon rind, peach cobbler and nice acid. — 6 days ago

Mark Eastom

9.0

Had many times, wanted to show off the sushi :) gunflint, citrus, loads of minerality and great acid. — a month ago

Mark Eastom

8.7

Lemon, herbal, bright acid and slightly tropical. Great for the price. — a month ago

Mark Eastom

8.8

Tapas night. Fuller bodied style rose. Candied watermelon rind, ripe strawberries, slightly herbal, with nice acid. — 2 months ago

Mark Eastom

8.8

Nice Willamette Pinot. Cherry cola, forest floor, hint of vanilla, soft tannins, sassafras, raspberry and good acid. Nice with salmon. — 16 days ago

Mark Eastom

8.7

2018. Bigger style. Old world earth, new world fruit and body. 14.5%, ripe/baked fruit, toasted oak, dark cherry, wild herbs, vanilla and medium acid. — a month ago

Mark Eastom

8.8

Cherry, earth, slight tar, rhubarb, plum skin, dried herbs, medium to soft tannin and nice acid. Great with spaghetti squash spaghetti. — 2 months ago

Mark Eastom

8.8

Had before. Easy going, red fruits, spice, herbal, floral and nice acid. — 24 days ago

Mark Eastom

9.1

TETHYS.16 100% chard Grand Cru
Fine bubbles, lemon/lime snow-cone, yeast, subtle bread, limoncello, amazing acid and a citrus finish that doesn’t stop. Wish I had some sushi or fried chicken! — a month ago

Mark Eastom

9.1

So good. Baked apple, quince, key lime pie, floral, medium bodied and great acid. Killing it with leftover bbq. — 2 months ago