Shengli Hu

8.7

15% Zin because of Californian presence, just to tame the Tannat tannins and give a juicy lift. Red/dark cherries hints of peppery spices. — 2 months ago

Shengli Hu

9.0

Peachy, leesy, mineraly, salty. — 2 months ago

Shengli Hu

9.3

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

Shengli Hu

9.0

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

Shengli Hu

9.2

Crunchy carbonic macerated sour cherry juice. Inland Uruguayan with terra rossa soils. Floral, fruity, and fun. Biodynamic. — 2 months ago

Shengli Hu

8.9

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

Shengli Hu

8.9

Orange blossom, white peach, lemon zest. Leesy and textured on the palate. — 2 months ago

Shengli Hu

9.6

100% Tannat skin macerated for ~3 hours then steeped in elderflower, jasmine, rose, and lavender (maybe I forgot what the fourth one is), and wormwood etc. Explosive on the nose. — 2 months ago

Shengli Hu

8.8

Shengli had this 4 months ago

Shengli Hu

9.5

Honey, marmalade, petrol, wild herbs, wet rocks, acacia, and saffron. Beautiful golden hue. It is singing at 7 years old . — 4 months ago