We’re cookin’. Big bake shop pastry, surprisinglyfruit forward with red apple skin and cherry, acidic lift — 17 days ago
Would not have expected this to age this well but nice loamy soil tones to complement the tart red fruit — a month ago
Holding up the best of a trio of sketchy old Loire reds. With air this reveals black currant, mesquite, tobacco, tomato leaf and slightest hint of raspberry. Still excellent but needs food — 4 days ago
An excellent cooking wine and aperitif. Plus I just love the Vietti labels — 15 days ago
No notes—height of elegance and class, incredibly impressive Etna — 17 days ago
Reliably good Loire estate. Fresh and structured. Forest berries, mushroom, soil, lots of grip, epic food wine — a month ago
On the right side of drinkable but fruit mostly gone and largely dried out — 4 days ago
Just a little fruit left. Wine is in its twilight but charming in its own way — 10 days ago
Textbook Loire CF in a perfect spot. Vibrant raspberry and purple flowers, graphite, bell pepper, umami elements. Finessed and balanced. — a month ago
Matt Perlman
Wow. This really made me stop and take notice. I’m a lover of alpine reds and this was no exception. The nose is absolutely stunning, exploding with violets and dried herbs, pepper and game, followed by a juicy lip smacking rush of tart cranberry, red currant, and blackberry on the palate, with more flower petals and a taut, crushed stone structure. Reinvigorating to a jaded palate and a very cool encounter with an obscure region and varietal — 2 days ago