Fresh and straight expression of « bio » Pinot Noir. Terroir and small red fruits well ahead (cranberry, redcurrant), relatively round and homogeneous for an Alsatian wine, with a slight specific mineral tension. serve at 10-12 degrees. Very gourmet, as an aperitif, a meal combining charcuterie and / or cheese. — 16 days ago
At 23 years of age, this wine sings with a voice of tropical notes, yet never strays too far into the realm of cloyingly annoying thanks to high notes of tongue lashing acidity. Absolutely gorgeous. Lengthier than the administration of tRump and finishing with so much more grace. — 10 days ago
Deep gold. Inviting nose of lemon curd and honey. Full-bodied dry palate echoes the nose adding quince, white pepper notes, and white flowers. Medium plus acidity. This is not your father’s Pinot Gris. Barrel fermented and complex, this PG will support a wide range of fall and winter fare from pasta carbonara and casseroles to roasted poultry and roots. Drink now through 2029. Maybe longer. — 2 days ago
J’adore le Riesling! Ça
Nez: minéral, légèrement tropical, pêche à chair blanche pas mur, pointe de pétrole bien connu sur les riesling.
Bouche: petrole, salivant, aromatique, explosif, équilibré, fruits pas mur qui rappelle le nez.
— 3 days ago
Exciting and unexpected color! Like drinking a great sour beer, minus a bit of the effervescence, plus some of that nuanced natty wine palate I love so much. Leather and parm balanced out with lots of red fruit 🍓🍒🧀 — 9 days ago
whiplash tangerine streak at first.....the tropical/lychee/rosewater thing of course....it leans a little oily, which may be the years on its side speaking, and there’s the faintest bit of something that falls between rubber and mint. a fleeting rose perfume comes back, then some grapefruit rind. then this weird thing that’s like baby aspirin rubbed into wet wood. plucky. — 8 days ago