Pale lemon in color with a green hue.
Strong nose of gooseberries, citrus, limes, green apples, light grass, spices, minerals and white pepper.
Medium bodied with medium plus acidity and thick legs.
Dry on the palate with limes, lemons, green apples, grapefruits, bitter herbs, spices, light earth and black pepper.
Nice length on the finish with limes and grapefruits.
This is a very tasty Sauvignon Blanc from Chalk Hill in Sonoma County. Fruit forward and easy drinking.
Spicy, tangy and interesting. Crisp and refreshing.
Nicely balanced and good by itself or with food. A good pool wine as well.
Will pair nicely with oysters. I paired it with a Charcuterie board of meats and cheeses.
A blend of 90% Sauvignon Blanc, 7% Sauvignon Gris and 3% Sauvignon Musqué. Aged for 7 months in (60%) French oak barrels and stainless steel vats.
14.6% alcohol by volume.
$22. — 25 days ago
Fresh juicy strawberries. Very very pale red with vibrant peachy orange rim. More close to a rose than a true red. Great for summer — 9 days ago
This bold wine is quite dark in the glass and it offers up a nose of black raspberries, cedar, clove, vanilla and a hint of mint. On the palate, it’s brawny. Big notes of dark fruit mingle with those oak spices in a way that’s both fruity and savory. The tannic structure is toothy, so this wine wants a steak. — 2 days ago
This wine shows a beautiful salmon orange color, along with a nose of strawberries, an herbal quality and tangerine peel. The palate lays out red cherry flavors laced with citrus minerality and a razor-sharp acidity which really refreshes. It is bold and even brawny, in a way - unusual for a sparkling rosé but entirely welcome. — 12 days ago
Well balanced. Nice acidity. Notes of vanilla, oak, mango and peach. — a month ago
2002; Father's Day 2022.
👃 Ripe plum, moist prune, damp mahogany shavings, wet leather, dried blackberries, pencil lead, cherry syrup | 👅 Dark chocolate covered blackberries, plum skin, cocoa powder, dehydrated Bing cherries.
Cork pulled, double decant, 10H rest at time of notes.
Paired to a slow & low baked beef tenderloin with roasted root vegetables, several hours of low temperature patience required for a reward of a beautiful beef (Kinderhook Farm; Valatie, NY) roast at ~135°F. — 8 days ago