Co-owner of Piedrasassi Wine & Bread and Provignage Winemaking.
With Sashi and Raj in Rome. Delicious with mullet/turmeric soup and cauliflower/poached egg. How can a wine have round edges and straight lines at the same time? — 3 months ago
On opening, quite savage and bloody with an incredible saline note under the fruit. Next impression is a lingering minerality. Next impression...deliciousness. There end the notes. I just kept pouring. — 3 years ago
Quite lovely! A little closed the first day, would recommend aerating at this time. Second and third days more giving in the nose. A more elegant, higher toned Crozes-Hermitage. No rustic tannins, more refined. — 3 years ago
We had it fairly chilled. Needs some diligent decanting as there is a prodigious amount of sediment. This wine had a fair amount of new oak on it at fermentation and elevage, so I was expecting that oak to still be an overwhelming mask on the wine. Not at all. There is definitely the presence of oak and a higher alcohol level than what we produce today, but there is still savory finesse in this wine--particularly in the mouthfeel. — 2 years ago
Great brightness of fruit and nice minerality on the palate. Was some carbonic fermentation employed? Sure tastes like it. A delightful wine, delicious now and interesting enough to taste again later. — 2 years ago
All the savage and briary characteristics of Cornas. Delicious and fresh with great depth and beautiful openness. Incredible savory quality, fruit but not fruit. — 3 years ago