AI Research Scientist. WSET Diploma in Wine (DipWSET). Certified Sommelier (CMS). Certified Specialist of Wine & Spirits (SWE). @NYC
Quartz, granite, loess soils. Fermented in oak with native yeast. 14 months elevage in barrel 25% new 75% 3rd and 5th fill.
Terpene driven florality, sweet apricot, Christmas spices (from oak), wet stone. Mouth filling texture. A beautiful example of Condrieu. — 3 months ago
45/25/30 Tannat/Merlot/Tempranillo. Tempranillo due to family heritage. Vinified and aged separately and blended in the end. Vanilla, coconut, red and black cherries, bay leaf 🍃 . Smooth and round. Medium acid/tannin and elevated body. — 2 months ago
An aged Ruché that showed well. At almost 10 years you’d expect the red Moscato like aromatic fruit juice to be way over the hill… but no. It’s got vibrant red fruits, bright florals still, and hints of mushroom and smoke. It reminds me of a comment made by Ian d’Agata —- people never give enough credit to how well Ruche ages… — 4 months ago