Mark Eastom

8.7

Super easy going. 12.5 abv. Cherries abound, wild herbs, earth, minerality and nice acid. Had with chicken parm. — 6 days ago

Mark Eastom

9.0

Baked apple, brioche, slight oxidation, bone dry, crisp acid and yeasty. Our reward for putting up porch lights. — 24 days ago

Mark Eastom

8.9

For the price, lots going on. Pretty floral herbs(like walking through an herb garden in summer), cherry cough drop, tar, little pepper spice and great acid. — a month ago

Mark Eastom

9.0

Crushed rocks, bright minerality, medium weight, butter, green apple, lemon, great acid. I’d imagine it went through partial/full malo. Kinda took away from the salinity, but still great. Worked amazing with scallops. — a month ago

Mark Eastom

8.8

Currant, smoke, baking spice, vanilla, hint of RS, sweet dried fruits and nice acid. Nice for the price $15-$20. — 6 days ago

Mark Eastom

8.5

Muted. Opened up after a bit. Mushroom, cherry, herbal, sassafras, cherry and nice acid. Good every night food wine. Pork chop did some justice. — 22 days ago

Mark Eastom

9.0

Holding on nicely. Baked apple, brioche, lemon zest, caramel, toasted nuts and nice acid. Breakfast sparkler with apples, eggs, bread and butter 😋 — a month ago

Mark Eastom

9.0

Minerality, lemon curd, hint of oak spice, broad mouthfeel, baked apple, poached pear and amazing acid. — 14 days ago

Mark Eastom

8.9

Boysenberry, chalk, crushed rocks, bit of pepper, dried herbs, cured meats and nice acid. — 16 days ago

Mark Eastom

9.0

Cured meats, wild berry, pepper spice, underbrush, dried herbs, oak spice. Nice balance between cool climate and warm. Worked well with duck. — a month ago