Teacher - Obsessed with wine
Food and table wine for sure. High acid with chewy tannins. Typical old world sangoviese showing sour cherries, red currants, blue berries, roasted red peppers, sun-dried tomatoes, leather, and potpourri. Simple but true expression.
#nakedwines — 2 days ago
Intriguing sweet blackberries, cassis, and black cherries soaked throughout the palate and nose. Supple, soft, and sweet tobacco styled. All aspects of this wine play as a team. Pine and shaved dark chocolate on the finish give this that delicious factor. Subtle cumin note as well. Pick this up when you only have a couple bucks and don’t want a vanilla bomb. Solid weekday consumer wine with some heart. — 8 days ago
Galen Glen has some serious Grüner Veltliner going on, and I’m super pumped they are honing in on some Austrian varietals. The climate and land of the vineyard are very similar to Niederösterreich. Zweigelt needs some time still. Nose is actually quite pretty with sour black cherries, cranberries, black pepper, smoke, and a Mr. Bubbles thing going on #winelibrary. But, the palate falls apart and shows no cohesion. Oak dominates the finish in the form of toffee, caramel, and vanilla. The acid spikes without any lift. It’s seems the grapes haven’t been able to ripen enough, and your left with ultra sourness... I feel this could have some potential down the road, though. — 19 days ago
The fruit used to make this wine comes from a single estate, “finca”, in higher elevation Los Arboles, Uco Valley. All manually harvested and aged in American and French oak for 12 months. Valley fruit draws out the iris, sage, peppercorns and “green” notes of Malbec. Tannins are chewy. You are getting a lot of wine for practically nothing. Definitely speaks to its terrior with tons of minerality. This truly gives you a sense of place in the glass. Bracing acidity lifts the chocolate, sweet tobacco, coconut, and dill from the American oak, but black and blue fruit stay fresh and integrated.
#nakedwines — 3 days ago
Supple on the palate considering its youthfulness. Lots of coffee, mocha, chocolate, and vanilla character from the oak, but doesn’t get overbearing. Typical ripe black fruit. Sits at 14.5% alcohol. However, you don’t feel the weight. Well made for sure, but nothing unique.
#nakedwines — 13 days ago
Concentrated fruit everywhere here. Kiwis, limes, and white peaches shine through tomato leaf, ginger, and wet slate. Acidity is zesty, but alcohol is quite hot on the finish. Fruit is well integrated; tons and tons of flavor keeps getting squeezed out.
#nakedwines — 21 days ago
Different. Super staining and deep ruby color. Nose and palate carry a wild black berry, beet juice, burnt meat, buckwheat, and wet forest mushroom. Tannins are mellow, and the acidity touches austere and tart on the finish. This can make for some funky awkwardness. Acid levels for this varietal are hard to control without adding sugar before fermentation. However, this varietal is something worth seeking out to add to your tastings. — 5 days ago
Super bright. Sour cherry, red and green bell pepper, celery leaf, chili powder, smoked paprika, crumbly earth, and non-stop oregano. Pair this with some Sicilian pizza hammered by fresh oregano, and your life will become that much better. Screaming for food, and drinking extremely well. Classic Loire and your pockets stay full. — 14 days ago
Stewed blackberries, plums, and cassis fruit on the nose and palate. The warmth of the vintage definitely shows. Typical green pepper, mint, chocolate and cigar box as well. Washington does an overall good job of getting that California creaminess with a little bit more acidity. I’m surprised at how juicy and yummy this actually is. Even though they mass produced the shit out of this, I’m on board. Reminds me a lot of Argentina. Dill, coconut, and vanilla get creepy, but they never make a move. The structure is light but holds up for some QPR balance. — 22 days ago