very confused 🙈 tasting.
black olives and black pepper screamed syrah. red fruit and jaminess called for granache. but medium + acidity added confusion.
i was gambling a south rhone blend but something felt very Spanish. 🧩
this is mostly mensia 🍇 with bastardo and granache tintorera.
medium + acidity
medium - tannins
medium + body
zippy fresh red fruit with some raspberry jam, black olives, black pepper and a bit of oak spices and green pepper on the side.
medium + 🎯
perfect bistro (or the Spanish equivalent term) wine.
paired lovely with roasted 🥔, veggie hot dogs and cabbage with tahini and feta style cheese.
worked great with the salty feta.
2 hours later it opened up nicely with tannins felt more and a silkier texture.
very hard to stop drinking it, slowly. — 3 years ago
I’ve had a few bottles of this. It’s $12-14, first of all. The first night it comes off as a pretty basic bistro wine. Good acid, small tannins with some tack, straight up blackberry, very juicy. The next day the fruit turns more to ripe sour cherry and violets explode in the nose, it gets really perfumed. There is a perfect roasted green pepper note (which I happen to love) and Lots of spice on the finish the second day. — 4 years ago
One of my favorite finds this summer - bright perfect summer sipper. Really balanced — 10 months ago
Tried this when visiting Purdue at Wine Cellar Bistro in Lafayette. Brought home their last bottle. Enjoyed whole cooking dinner last night. We’ve really been trying and enjoying more of Southern Italian wines. — 2 years ago
Oppliger bill h jkh 6/17
Bl bistro amarillo tx — 4 years ago
Haut-Bailly Dinner in SF with Veronique Sanders of Haut-Bailly.
The 2010 is an excellent vintage but, it is for the later part of your life or your children.
This is drinking beautifully with a 4 hour decant. The structure & tension are just starting to their softening stage. The length and balance are in the forget about it range and will just get better & better. Ripe, stunning fruits of; blackberries, dark cherries, black raspberries, plum & a touch of blue fruits. Moist clay & top soils, stones, mint, graphite, fresh tobacco, dark cola, anise to black licorice with stunning, withering floral bouquet. Acidity is perfect. The finish is everything you want in a Bordeaux.
Definitely a 99-100 point wine in 15 years plus.
Served with the Cheese Plate; Red Hawk, Hop Along & Roquefort. @Mathilde French Bistro
Photos of; Clyde Beffa Owner of K&L Wine Merchants & Veronique Sanders, dinner menu & pairing, Veronique talking terroir/vintages & dinner guests. — 4 years ago
Jess
Pale, lemon colour.
Aromas of lime, orange blossom.
Off-dry. Flavors of lime, honeysuckle, mineral.
Intensity: 4/5
Complexity: 2/5
Balance: 4/5
Finish: 4/5 — a month ago