Straight out of Barbonne, comes this 100% Pinot Noir champagne that’s full of life and character. Aged on lees for two years and disgorged on 6/2/17, that little bit of extra time makes a difference. 8 g/l isn’t too much, it’s still a smooth pour. This is a little under the radar gem that I went into with knowledge and was so pleasantly surprised. Intense but great for all occasions.
A highly expressive nose featuring roasted almonds and a slight touch of raspberries. Marmalade and tea biscuits accompany. Really nice acidity and chalky minerality. Those Pinot notes really shine on the palate with cherries and kumquats, along with the faintest hint of earth. A really nice champagne that hits all the high notes. — 15 days ago
Not sure what this cost my friend at Erewhon but the head of it came clean off with a butchers knife and hard to believe this is a zero additions organic alcoholic version of cherry 7up. 2015 showing off some extra pizzazz for this fireworks sideshow. I’ve been waiting decades for this! HIGHLY CONSUMABLE! Agreed! — 4 days ago
Fun orange wine, 41/37/9/8/5 blend of Chenin Blanc, Pinot Gris, Albariño, Verdelho and Riesling. Looks like cherry skin-colored Rosé with excellent clarity, but these are all white varietals. Complex smear of flavors with a light tannin finish. Don’t think I’ve had anything like it, though that hint of Riesling is the bow on the package. Experimental and lovely. I admire its structure, almost dry, balanced but tannin-forward without excess, — 24 days ago
This is such an enjoyable, easy to drink but full of complexity Loire white. I felt like Anton Ego in Ratatouille taking the first bite and being transported back—straight back to the Loire valley on a crisp day, not too hot and not too cold with just a touch too much humidity that you notice it, but it’s not unpleasant. It’s a journey to France amongst the grasses and the hills in a bottle. — 4 days ago
A Merry Edwards tasting of wines from the Sonoma Coast Pinot Noir, to the Russian River Valley Pinot Noir, to a single vineyard Bucher Pinot Noir, finishing with a rich, tropical Sauvignon Blanc. 🙌🙌
All wines are barrel fermented, with a mix of new and aged (neutral) French Oak, depending on the site and grape 🍇 expression. I loved learning more about Meredith Edwards (Merry, the happy winemaker), her background, education (which includes time in France studying clones), and her groundbreaking work birthing the UCD 37 clone, used in many of her Pinot Noirs.
Merry has retired from her role of owner and winemaker at Merry Edwards @merryedwardswinery , having sold it to Roederer about a year ago, but these wines from 2018 still had Merry’s touch and we’re excited to taste the 2019 vintage and beyond from current winemaker Heidi von der Mehden. — 2 days ago
Сладкая ароматика, сразу вспомнил белую матасу. Перляж низкий, такой мне нравится гораздо больше. Почти сразу тихий.
Кислотность средне-высокая, но ощущается по другому. В послевкусии много ягод, может быть даже кислотность тропических фруктов. Но кислотности как надо, много сладости в послевкусии. Сладкие ноты дуба, очень тонкие, дающие сладость, а не ароматику и вкус.
Во вкусе фрукты, папайя, много сладкой груши, спелой сладкой айвы.
Выпил бы один всю бутылку несколько раз. — 8 days ago
This pale, yellow wine smells extremely grassy - no surprise for a New Zealand Sauvignon Blanc. There is also a large swath of grapefruit, cantaloupe and tropical fruits cutting through the nose. The grapefruit comes through explosively on the palate, along with a mineral streak a mile wide. The mouthfeel is quite crisp and the acidity zippy. There is just a tiny hint of sweetness here, and the citrus flavor lasts a long while on the finish. You can pair this with any sort of white meat or seafood, but I think it would be a great choice to go with one’s breakfast eggs, if one were so inclined. — 3 days ago