Seth Masterson

9.2

I do love me some St. Emilion -;that fruit and menthol intensity and ultra fine tannic structure.
This 2001 I think still hasn't peaked - but how long can you wait! — 2 days ago

Seth Masterson

9.2

Wait what is with the low ratings on this?? This is Rpussanne done right - which is a RARE treat in this country!
Classic honey coated mushroom and earthy basement on the nose. A sleek velvet texture and what is this... A residual acidity that kicks it into the rating justification — 9 days ago

Seth Masterson

8.9

Sheldon Vineyards 'Proof of Concept' red blend. 2021
Made up of Sonoma and Napa vineyards 36% Graciano, 25% Petite sirah, 24% Sangiovese, 16% Syrah. 156 cases.
It pours just a shade lighter than a petite Syrah. Strong purple hue.
Smells of barnyard, old black fruits, black plum skins.
Highly tannic, med high acids.
Definitely gives the impression of a blend. That means to me anyway that it has found some cohesiveness that appeals to a human palette but it's not quite right - uncanny valley, your mind can't focus in on aspect - kind of dancing around the different subtleties without a strong direction.
Good 'nuff. Maybe a decent experiment but not great.
*Footnote. After an hour of air contact I'm starting to get allspice and clove on the nose and tannins are calming down. Bumping to a 8.9 — a month ago

Seth Masterson

9.0

A cool project of Cole Thomas - wine maker at Madson wines- working with an obscure vineyard deep in the Santa Cruz mountains.
I was expecting the 'fruit and forest' that is becoming a trademark of regional Pinots but this one is... well what is the opposite of fruity?? Let's say austere for now.... Or maybe It's like Clint Eastwoods face - ruggedly handsome- like these grapes grew in a hard environment, high altitude, dry farmed but they came out undeniably handsome and with a lot of character- it's ultra dry, tannic, has a rural country vibe of sandstone earthiness and you have a sense that the grapes and the wine itself was treated with respect and sensitivity. Maybe it's the Edward Abbey of Pinot Noir?? — a month ago

Seth Masterson

8.9

Ou est Lortie? Cotes des Rhone
The summer of chilled reds continues.
This simple concoction is a good choice to chill- you're not missing anything and it already has a citrus like acidity and afternote that is very sangria-esque.
Very refreshing actually with enough tannin and body/structure to pair with a great lunch time charcuterie — 3 days ago

Seth Masterson

9.0

Seth had this 9 days ago

Seth Masterson

9.2

A 4 barrel micro production - so good luck finding it but if you can you will be rewarded.
On the recommendation of Dirk the winemaker I'm trying this bottle chilled on a hot July day.
Chilling this ultra light extraction of Paso Robles Grenache subdues the nose a lot but you still get a sense of cranberry and umami but it does not even begin to hint at the explosion of flavor that is about to happen in your mouth. As it touches the front of your tongue you get the tingling sensation of that tart cranberry essence, then as it rolls back onto the pallette and warms it releases bright fresh red cherry essence and then warm woody French oak notes, super fine and lite tannins. It's just a real pleasure in every way. — 17 days ago

Seth Masterson

9.3

How could I say no to you when I saw you there in the wine fridge with your skinny little bottle of Amaro looking Muscat?
I think I could drink this liquified sweet chestnut fondant for dessert every night for a year before I finally moved on.
Maybe it's just because I'm sitting in a Jazz bar with the tenor sax blowing romantic slow songs, but this one is really touching me — 5 days ago

Seth Masterson

8.9

This one likes to breathe. I was a little disappointed in the first half of the bottle - missing what I had tasted when I first tried it at a farmers market in SF.
But now it's coming alive- strong tropical fruit notes: Papaya, guava, pineapple with enough acidity to keep it fresh and to keep your mouth salivating for more. — 15 days ago

Seth Masterson

9.1

I'm almost embarrassed to say how much I like this. I opened it as an unknown, inexpensive weeknight wine, then I was intrigued enough to fully stop cooking and look up 'Coteaux D'Aix En Provence' to see if I was missing something. The French god only knows what's in this - semmilion and vermentino for sure- the rest is a mystery.
It actually smells like crap. Not literal crap but almost - bark stored in a damp dirt floor cellar gets you close.
It's got good weight on the tongue - nothing lite or watery about this - but it's the swallow that hooked me. The acid receptacles are popping and then they get smoothed over by this glacier of crushed velvet that's carrying exotic fruits AND crushed rock. The afterglow lingers on and on where you can feel the interplay of soft and hard in your mouth.
It's not a great wine. But it's a damn good time. — a month ago