Tyler Brooks

8.5

More of a “dirty” vintage champagne. Less linear and more adventurous. Reductive notes with yeasty baked golden apple. Lower acidity than expected. — 4 years ago

Tyler Brooks

8.5

Dried stone fruit, hay, pithy apricot seed and some oxidized yellow apple. Amber color that is slightly cloudy. Smooth and fresh. Medium acidity, fleshy body, matte apricot on the palate. With a bergamot/black tea finish. — 4 years ago

Tyler Brooks

8.4

Chalky minerality, subtle Gooseberry with Meyer lemon and Lemongrass notes. Slight hay colored hue, bright. Clean on the palate high acidity, textured fruit and lots of chalk. — 4 years ago

Tyler Brooks

9.0

Beautiful color in the glass. Violets and cherry on the nose. Hits the palate perfectly with smooth tannins, medium acidity, resounding cherry and tilled earth notes. As it opens up notes of autumn leaves come to mind as well. Very well balanced. — 4 years ago

Tyler Brooks

8.6

Beautiful fruit basket of a bouquet. Passion fruit, blood orange, and tangerine. Star bright, hay color. Délicate pétillance. Chrunchy acidity and minerality up front with an upside-down pineapple cake finish. — 4 years ago

Tyler Brooks

7.5

Tyler had this 5 years ago

Tyler Brooks

8.0

Underbrush and dusty cherry on the nose. Light on the palate with high alcohol and acid. Red currant, cherry and forest floor leaves. Seems a little hot, over 14%. — 4 years ago

Tyler Brooks

8.7

Upon first opening notes of green olive. Once it blows off it opens up to ripe pomegranate and black cherry. Secondary notes of wet ash, more pomegranate, and lastely dried herbs. Which follows onto the palate as well. Beautiful pale ruby hue. With low acidity and light tannin. — 4 years ago

Tyler Brooks

8.3

An alive peppery nose with notes of wild boysenberry, undertones of herbs (marjoram) and vanilla. Beautiful opaque dark ruby in color. On the palate more pepper and boysenberry complimented with allspice. Underbrush and a slight tannic, dusty vanilla finish. Medium acidity with medium plus tannins. — 4 years ago