Bright, saline, cut. With all the seafood — 4 years ago
To standard-issue txakoli as something like Pépière Clos des Briords is to standard Muscadet: deeper, richer clay soils, more concentration, a creamy, waxy intensity bound by acid that guides it like rails. — 6 years ago
Byron Hewett
Solid. A teeny bit of bitter on the finish. — 2 days ago