One of the nicest chocolate stouts I have had. A great brew from those traditional and skilled chaps at Samuel Smiths. — a month ago
BFM = Brasserie Franches Montagne. This is the Flanders Red Ale. A sour ale.
Possibly the best beer I have ever had?
The nose is dried red apple + dried guava +
Tart fruit on the tongue with a finish of sweet malt and tart cherry juice.
A wonderful acid finish that to me is reminiscent of what you might find in a — 2 months ago
What do we get in Liason that we give up in Basis. How big's the gap? The answer is not huge for personality, a little for complexity, and substantially for cohesiveness.
Basis pours darker wtih a condensed core. Leans heavier on fruit than minerals, more direct, head on. Leaps at you with a teabag of bright red cherries, burnt sugar, wooly musk. The mouth is unpolished but it works, a rawness and some crunch. Sour cherries, macerated yogurt cup strawberries, dried orange peel.
Liason is elegant, Basis is fresh. — a year ago
Sour cherries along a dusty gravel road. A bit muted. Some herbs and violet. Polished tannins, good acidity, medium plus finish. Sad to realize this might be over the hill as I have several bottles still waiting. It had such an enchanting perfume in its youth. — 9 months ago
Wasn’t expecting this to hold up to the amazingly rich tonkatsu at Butagumi. But, really hit the mark, especially with a bite of cabbage — 6 months ago
Dark ruby in color with a wide reddish rim.
Medium plus in body with medium acidity.
Dry on the palate with nice complexity.
Showing black currants, plums, sour cherries, light oak, spices, peppercorn, dark coffee, tobacco leaf, earth, wet leaves and herbs.
Short finish with round tannins and tangy pomegranates.
This 13 year old is showing nice complexity now. Tasty and a good food wine.
Will continue to age nicely in the next 5 to 7 years.
This 2010 vintage was probably the best vintage in Rioja in the last 20 years. So nice to try these kind of wines.
Robert Parker 94 points.
Needs a couple of hours to open up properly, so be patient.
I paired it with a charcuterie board of meats and cheeses.
A blend of 80% Tempranillo and 15% Garnacha with Graciano and Mazuelo. Aged for 5 years in used American oak barrels.
13.5% alcohol by volume.
$40. — 7 months ago
Perfect autumn wine. Crisp red apple, kirsch, cranberry, raspberry, wet wood chips and porcini. So transparent in the glass and such a delicate texture (can’t believe the 14.1% ABV🤯 on the label). Watch out: VA starts creeping up and that lovely fragrant bouquet of roses on day 1 starts turning sour and synthetic on day 3. — 2 years ago