This thing is a lean, mean fighting machine. A little menthol and smoke on the nose, but it is all tart red fruit when it hits the palate. It evolves into a bit more of a savory briar patch on the mid palate, but never gives up on that beautiful acidity. Great spicy finish. We had it with London broil, grilled asparagus, and baked sweet potatoes, and it really sang. — a year ago
Biodynamic viticulture and minimal intervention in the cellar - wild yeast fermentation and zero dosage - are hallmarks of Domaine Barmes-Buecher. Made from a blend of Auxerrois, Pinot Blanc, Pinot Gris, and Chardonnay, it screams Alsace, and I love Cremant d'Alsace, and this is a beauty. Limes and green apples, a hint of pear and white flowers, and a core of stony minerality make this wine a pleasure to drink, and a superb alternative to the much more expensive grower champagne. I cannot wait to visit Alsace next year. — a year ago
What a great pairing with our seared scallops. The perfect balance of salinity, minerality, and lemony acidity. Aging sur lie gives it a creamy mouthfeel that really rocks. — a year ago
Another wine from our recent trip to the Finger Lakes, this delicious unoaked Cab Franc was made by Nathan Kendall under his family's Hickory Hollow label.
Very clear and light hued, it almost resembles a rosé. On the nose it is all fruit - cranberries, tart cherries, even some strawberries. The fruit leads the way on the palate as well, especially the cranberry, along with meadow grass and bitter greens, and a spicy bite on the finish. There is a mineral core, an aliveness, that I really love, and that makes it a great wine to pair with springtime foods. — a year ago