30 years Retail/wholesale wine sales. In other words, "I drink...a lot!"
My friend Mike Kush is the winemaker of this Portuguese field blend and I love its weight, texture and flavor profile. Three indigenous grapes...Mike says the lady who owned the vineyard is well into her 80’s and claimed the vines were producing when she was a little girl. Almond, pear and green stone fruit notes with an almost oily mouthfeel. Floral notes become broader as the wine warms. Great accompaniment to anything Mediterranean. I know he makes less than 100 cases, so hard to find. Mike works half a year in NZ and half a year in Portugal and just took 2nd year MW exams and has forgotten more about wine than I’ve learned in 30 years. — 16 days ago
Understated and majestic. God, I love Chenin Blanc as a food wine. Crisp, clean notes of lemon curd and kaffir lime. Silky smooth, low ABV, and racy palette cleansing acidity make this wine a wonderful dining companion. Factor in the versatility and affordability and I can’t get enough. Kudos Tegan! — 2 months ago
Virile, yet tiny dancer light on the initial attack. Not rich, but a spreading carpet of complex, vibrating ripe black fruit with a healthy dose of black olive tapenade and balanced acidity. No noticeable oak and ready for the table NOW! Long soothing finish. Kudos Tegan! — 2 months ago
OMG... black fruited goodness, silky smooth, totally resolved tannins. I think this cab-franc, Merlot blend is Anderson Conn Valleys best cuvée. Ten years puts this elixir in a special place. I’ve almost weaned myself off Big Napa Bordeaux blends— then I pull this for a steak-house blowout. New world guilty pleasure. Amazing complexity, power, but baby-butt smoothness. Sometimes, it all seems to fit. It’s good to be alive! — 2 months ago
My first Timorasso...what an amazing versatile varietal.... deep, rich, weighty on the palate...aromas of ripe citrus, esp lime, almost oily or viscous, but amazing complexity as the wine warmed to temp. Absolutely amazing with swordfish puttanesca, spicy crispy chicken thighs, and lobster dumplings with herb butter. I need to find a source for the wine! — 2 months ago
God I love aged California zin! BlackBerry, smoke and black pepper leap from the glass. Silky smooth and round in the mouth, the wine has transcended any rough notes or tannin. Incredible lightness belies any noticeable acid or ABV. These guys always get it right. A true American icon! — 3 months ago