Distinguishable California Orin Swift: quality, precision, and subtle elegance. Yes! I know the difference and sell-off between The Prisoner Wine Company and Orin Swift, but in wine as in all else, roots are roots, right?
Medium purple color. The nose is expressive with jammy drak and red berry scents, as well as cinnamon, sweet tobacco and dry herbs. On the fore-pallet there is blackberry jam, plum sauce, strawberry, and raisin; on the mid-palate there is hibiscus, nutmeg and vanilla. The finish has slowly vanishing jammy flavors with slowing gripping tannins. This is bold and high alcohol; so don't be fooled by the smooth, soft, and low acidity characteristics.
Well above average California Zif, that's for sure!. Paired with PF Changs Mongolian Beef. Cheers. — 24 days ago
Texas winery production...do not pause! One of the best Texas white wines ever tasted, mysterious hints of Russian River whites! Very nice on the palate and finish...great for hot summers. I am not a white wine drinker but still enjoyed this wine...light fruit and lemony finish, somewhat sophisticated. Balanced and smooth drinker, not sweet but tart enough. Winery locale very remote with deep Australian roots, multiple generation vintner. Grapes of the Barossa Valley, winery near enough to Austin, TX and Lake Travis. Only available at the tasting room of the winery or the club ...which has over 1000 members! — a month ago
Inviting nose with raspberries and dried cranberries + a pinch of herbs & spice and an earthy undertone.
On the palate this is quite light & soft yet with fine & persistent tannins and juicy acidity. Very Pinot like in colour, nose & body - with an extra pinch of Mediterranean spice.
This is a nice one and a welcome come-back of Donnafugata to the Sicilian roots - much better than their Cerasuolo di Vittoria. — a month ago
What a smokeshow this wine is. Old school as it gets. Nose is all chestnut. In its glorious most primal form. Then comes the cardamon and clove spices. Cracked nuts. Tar, leather. Mad tobacco. It’s so crazy. I love these wines. Fiercely traditional. No fucks given. If Tarkovsky made wine. Palate is gorgeous and the essence of 14. Linear and nervy. Great acids and freshness and the that linearity is something. A gorgeous, tight core of cherry fruit. Just so good. So long. This has 20+ years to go but as epic as anything. Finish is still going. Takes over your mouth. This is so great. Better in 3 hours and ten years. But man what a thrilling, uncompromising absolutely delicious bottle of ancient style Barbaresco but made super clean with elite freshness. — 2 months ago
Great wine for some homemade pizza. Delicious! — a month ago
Another great bottle. 2009 out of 500ml (was meant for bistro and not import). Lovely from a ripe year. I prefer the less ripe / more restrained versions but this is as good as vacqueras gets. The new vintages are top notch but fun to try these older ones as well: modern and plush but still some old school roots. For around $20 it’s pretty insane (email me firstname.lastname@example.org and I’ll send you two bottles for the price of one) — a month ago
This wine has a pale lemon hue with a delicate mousse. 🥂 🍾
👃 On the nose, this wine has a medium intensity of bright and youthful aromas including primary notes of white peach, yellow apple, pear tart, lemon zest, white blossom, and wet stone; also secondary notes of yeast, pastry, brioche, and marcona almonds.
👄 On the palate this wine is dry (Brut), with crisp, medium(+) acidity, a light body, medium alcohol, and medium intensity of flavors consistent with the nose, but with a stronger citric focus. The finish is medium.
🤔 This wine has a high proportion of Chardonnay (40%) for a non-vintage (NV) Champagne; it also has Pinot Noir (35%) and Pinot Meunier (25%) 🍇 . It is delicate and light. This wine spent 3-4 years "on the lees." Aging "on the lees" or "sur lie" is a wine-making practice (legally mandated in Champagne!) leaving the wine in contact with dead yeast cells, a.k.a. yeast particles that were used up in the fermentation process. In Champagne, an NV wine must undergo a minimum of 15 months aging with at least 12 months "sur lie". Taittinger has exceeded these minimums, which undoubtedly contributed to the presence of yeasty, bready, doughy, toasty, pastry notes that typify Champagne. 😍😍
I love that this Champagne House remains owned and operated by the founding family (who also owns the beloved Domaine Carneros in California). 💕💕 Having a glass and you get a sense for the love and attention to quality, carrying on the family tradition of excellence, elegance, and finesse.
Did I mention @champagnetaittinger is now planting vines in the United Kingdom 🇬🇧, near a village (Chilham) in Kent? This English sparkling is expected to be on the market in 2023/2024.
Cheers to always innovating, but also staying true to your roots 🙌🙌 — a month ago