För sena kvällar då man talar om framtiden. — 4 days ago
Nose has grilled lemons, lemon buttercream, lime zest, distant brown butter, orange zest, dried apricot and (minor) struck flint.
Palate has dried lemon peel, pineapple core, buttercream, toasted walnuts, warm banana with faint sweetness on the very long finish with medium acidity. A great wine, decanted 4H and will appreciate at least another 3-4H of opening. Future bottles may be 2024-26+. Very good now, maybe one of the best FLX Chardonnay's I've experienced.
Partial Appassimento method for a portion of the grapes, really yields some extra character and depth to the wine. Only guy doing this in the FLX, Morten Hallgren, to the best of my knowledge. I'm coming to the altar here, it's the right way to handle his Chardonnay style. 👍
$24 direct from the winery cellar, to our cellar, to our glasses tonight. Being in the wine club has good benefits. 👌 — 9 months ago
This has greatly improved over the past 3 years in bottle. On the nose, funky overripe pears, fresh apple cider and petrol. In the mouth... all kinds of weirdness...in a good way. Pear, wet rock, forest shrubs after a rain (we called them “mountain misery” when I grew up - I don’t know what they are really called). High acid, long finish. This producer is one of the most interesting in the US. — a year ago
Delicious! Bravo 🥂 — 2 months ago
Drank for Thanksgiving. Loved it. — 5 months ago
Great rose for post beach cool down, its Rose week here in Brigantine. Picked this up at a very cool eclectic wine store-320 Market Cafe in Swarthmore, Pa. Go see Jack Cunicelli for amazing natural wines. — 9 months ago
Really good. Quarantine wine. Buy it again. — a year ago
Deep Red, fruity. Very well balanced — 3 months ago
Someone needs to correct the name on this app and I can’t ever get anyone to respond, but...this Cab was fantastic and got better after being opened for an hour or two. Dark fruit and good tannins. — 7 months ago
For 1/3 price at $12.00 it’s perfect for pizza or tiny tacos from jack in the box. Btw I didn’t have pizza, that’s all I have to say.
Berries were 100% destemmed to tank and fermented over the course of 19 days. Upon pressing, the wine was racked to French oak barrels, of which 25% were new, where it rested for 26 months prior to bottling.
90% Sangiovese, 10% Cabernet Sauvignon, 140 cases produced — 9 months ago