Finally made my Quarantine Ragu for bae. Experimented with Brussels sprouts today and ended making a peach and red pepper dressing with an Aleppo pepper sauce. Not too shabby.
Grassy, the freshness of raw parsley and chives.
Primary note of pears. Solid brightness and sweetness flirt with each other at the right levels.
Rewatching La La Land with bae, and it’s just as good the second time around. — 3 years ago
Such incredible Eola-Amity Hills Riesling. Bill has some serious talent. Such finesse, nimbleness, and purity coexisting with dense concentration. Perfect balance of RS in this homage to the Spätlese Prädikatswein Rieslings of Germany. Honestly rivals some pretty stellar German examples, IMO. Pours a pale to medium (-) intensity straw hue. Medium (+) concentration of aromatics of ripe white peach, pure wet slate minerality, Thai basil, cardamom, a slight sesame oil savoriness, some slight lees influence, and jasmine and honeysuckle floral notes. On the palate, there's more ripe stone fruit, an extra jolt of pure slate mineral freshness, cardamom, honeycomb, and jasmine floral tones. High acid, moderate RS (~35g/l), light to medium (-) body with great supple texture from lees and RS. Alcohol is decently low and refreshing at 10%. Impeccable balance, great length and complexity. Seriously killer stuff. — 6 years ago
In full disclosure I have enjoyed few orange wines (think white wines of white of grey grapes that have macerated on their skins like a red wine would in terms of length of skin contact). This however is from squeaky clean Riesling that has spent a month or so on its skins until November and even so is pure and clear, citric and textural, with chirpy tannins, marmalade and apricot pastry. Even the next day it resonated round the whole palate and if anything rocked its back into its orange structure. Delicious and one of a kind. — 8 years ago
Alsace in style. Great mid palette and strong finish — 6 years ago
Killer Eola-Amity Hills Riesling. Bill gave this magnum to us as a honeymoon gift after an awesome two-hour visit with him tasting through his current line and seeing the facilities and some of the vineyard blocks he farms. Super great dude, shot the shit with him about Minneapolis as fellow Minnesota natives and had generally an awesome time. Even offered us a Hamm's after the whole tour and tasting, hahaha. Anyway, this sits for a bit on its skins post-press so it's got just a touch of really nice extra phenolic and aromatic boost. Dense, concentrated nose of jasmine, gardenia, all sorts of sweet floral tones, ripe lychee, yellow plum and slightly spiced white peach, a bit of honeyed character, and a great clean river stone minerality. On the palate the nose is echoed but with a bit more mineral intensity. Medium (+) to high acid, medium (-) body but with great round, oily texture from lees contact and the bit of skin maceration. Mostly dry but a tiny bit of perceptible RS is there. Reminds me of some of Koehler-Ruprecht's drier Rieslings. Would certainly reward 5-10 years in the cellar. — 6 years ago
Had at wine bar in Montreal. Delicious. — 4 years ago
Lovely wine that needs time to breathe before drinking. Open 1-2 days before you want to imbibe. — 6 years ago
24 May 2017. Vine Wine, Brooklyn, NY. — 7 years ago
Love this wine so pure and love the mineral and petrol! — 8 years ago