Deep ruby in color; prunes, black cherries, and mushrooms on the nose; medium acidity; medium tannins; tastes like stewed plums, overripe blackberries, and wet gravel with a long finish. Tastes like there was a little Brettanomyces during the fermentation. Not enough to get a barnyard flavor or smell, but enough to make it earthy and mushroom-y. It's good, but not my favorite. A very interesting wine.
After some time in the glass, it has developed aromas of chocolate, prunes, and dried herbs. It tastes like cloves and cherries. The other flavors and aromas are so there, but more in balance now. Adding another point to my score. — 4 months ago
Reliable option — a month ago
Light juicy summer beaujolais. — 2 months ago
At the airport in Munich close to the mountain hub. Pretty good to very good food for an airport restaurant/hotel. Watermelon, strawberry and cucumber - pretty dry. — 4 months ago
Delectable. Zesty orange and bright fruit. No alcohol after-bite. Would definitely serve to guests with a variety of dishes. — 2 months ago
Proper gamay, body, lush, berries. — 3 months ago
Justin M
Love the aging, zippy lemon acidity still coming in strong before mellowing out — 9 days ago