Amazingly pure dark fruit, a favorite wine for everyone on Thanksgiving. Nice acidity which balances out the boysenberry and cherry, integrated carbonic notes with no overt bubble gum, and zero Brett. A little granite, but I’d welcome more mineral. Still, one of the best Cru Bojo’s I’ve had in a long while. Close to being a perfect Bojo. — 3 days ago
Smooth. Tasty with cheese! — 4 days ago
Clareteeeee is delish — a month ago
Was hoping for more development after 10+ years, but this was good with steak and even better night 2. Tangy! — 8 days ago
A deep blueberry jam on the schnoz, with a smack of coal fires. Blackjacks on the pallet, finishing fresh and clean if a little violety. It might but sound like it, but I really like it. — 16 days ago
Little off the beaten path tonight and onto Ribera del Duero. Big cherries and tobacco with a touch of brett with super zingy acidity. The Brett isn’t too much of a turn-off but not my typical cup of tea. That said, it was an interesting departure from my usual haunts. — 16 days ago
A well balanced dry example of the close relationship with Rias Baixas. Very chilled is a wonderful companion for pasta, charcouterie, double cremes. Excelent — 11 days ago
39% Carignan, 21% Petit Verdot, 15% Syrah, 13% Carmenère, 6% Grenache, 6% Mourvedre.
Bright juicy red fruit notes (red currant), contrasted by dark notes of Petit Verdot . Med+ acidity, fine tannin. 100 year old vines.
Paired with duck soup (homemade beef bone broth, caramelized onion, shiitake mushroom, duck breast, anise dumplings), really enjoyed the bright red fruit contrasting the savory, earthy and herbal flavors in the soup.
— a month ago
A delightful cava with a refreshing tartness reminiscent of green apple cider — 10 days ago