So this wasn’t TOO heavy on the extraction and oakiness. Pretty nice blend of fresh and developing red and black fruit, relatively restrained oak notes (at least compared to the last Napa red I had). But personally I feel like Napa winemakers in general rely too much on over-toasted oak. Finish was shorter than I expected but overall not bad. Might be better with a little more bottle aging — 23 days ago
Decided to give this one another go since I liked it so much last time. Didn’t detect as much cooking oil viscosity as last time but it’s still quite rich. Stimulating bouquet with layered scents of mixed red and black fruit (red cherry & plum, blackberry, fresh bramble), strong savory notes of aged leather, mushroom, game, and barnyard-y smells, spicy oak notes of cloves, cedar, and smoke… and I think I detect some anise seed and sandalwood? On the palate more red n black fruit together including red cherry, blackberry, and blueberry, notable black pepper lingering with smoothed out but grippy tannins on a medium finish. This would probably age well; still a fantastic value for a Friday night from Jura the Underdog — a month ago
I used to think Sancerre was a bit too austere for my taste but this one has changed my mind.
Characteristic pale lemon color and thick legs with grapefruit, lemon candy, unripe peach, and herby new grass on the nose. Juicy grapefruit balanced nicely with candied lemon peel and fresh peach, mouthfeel has a rich-feeling polish to it with light notes of sweet orange over a medium finish. Very nicely balanced and well done.
— 2 months ago
Clear, deep purple wine with thin legs, cooked red fruit (cherry and plum) and notes of vanilla, mushroom, leather on the nose. Medium-light bodied mouthfeel, medium-low acidity with stewed red fruit and hints of vanilla with a light but medium-long finish. Not super complex but well balanced, fresh and fruity. Probably would go well with oily fish, sautéed mushrooms, creamy tomato sauces. — 3 months ago
I know this winery has a great reputation but I was a little disappointed. I read the 2015 vintage was uneven around Napa with some spots getting quick sugar ripening but phenolics couldn’t keep up. I feel it shows in this one as it would explain the high alcohol (over 15%!). The black fruit struggles to stand up to the robust oak notes, which are polished skillfully but with the short finish it all felt a bit out of balance. Kind of a let down for the reputation and the price point. — a month ago
Nicely balanced wine on the lighter side with red fruit including bright cherry and plum along with soft notes of leather and a hint of smoke on the nose. More juicy red fruit, some prunes, on the palate with a touch of black pepper and subtly chalky tannins on a medium finish. Opens up more by the following day with stronger leather smells and berry flavors and smoothed out tannins. Very nice food wine, went well with my Beyond burger, perfectly with my homemade pizza — 2 months ago
Light-bodied, thin-legged Pinot with notes of red cherry, baker’s vanilla, milk chocolate, tar, and unburned firecrackers on the nose. I have a tendency to smell firecrackers. Anyhoo on the palate cranberry and tart cherry with hints of herbaceous eucalyptus, mint, cinnamon, and black tea. Short finished but well balanced. Went surprisingly well with pizza rolls. — 3 months ago
I was surprisingly impressed by this solid showing from Virginia. Dry, medium-bodied white blend of Chard and Rkatsiteli rounded out with a bit of Sauv Blanc and Petit Manseng. Citrusy lemon zest and grapefruit take center stage with notes of gardenia, melon, and cedar on the nose with ripe apples showing up as the wine warms up a bit in my glass. On the palate more bright lemon and grapefruit in front of baked apples and oaky toast, and hints of rose water, almond oil, and ginger on a medium finish. With the strong citrus I figured this would be strictly drink-now; but with the clear oak notes and hints of bottle age I think it could actually cellar well for a few more years. — a month ago
Never tried premium Italian Pinot Bianco before, until I read about it and decided to find some to try. This one was very complex with all sorts of aromas at first scent including passion fruit and pineapple, apples and pears, lemon peel, nectarines, and gooseberry, along with some secondary and tertiary notes of bread dough, soft cheese, hay, and ginger. Even picked up notes of beef roast fat and gravy drippings. Flavor notes more subtle but still lots going on including apples and pears, nectarines, lychee and mango, brioche, dried fruit, and some pie spice on a medium finish. A little bit heavy on the sour apples for my usual taste but it’s just so interesting that I still highly recommend it. Great value, probably would go great with roasted meats and other lean savory dishes. — 2 months ago
Golden thick-legged well-balanced chard with characteristic nose and palate, both including apple, pear, nectarine, and lemon with hints of butter and cream on a medium finish. Good way to get familiar with the varietal. Probably would go well with meaty white fish or mild tasting veg in a sauce of light butter or olive oil. — 3 months ago