No denying the Brett here but it delivers as promised. Complex, alluring mineral driven dark fruit with a super mouthfeel... such an enjoyable texture; light, low tannin but never meek. Bravo! — 13 days ago
Gamay + Malbec (cot).
Drinks like saint-Joseph lite. — 2 months ago
R17 slaps. R 18 was no different. 17 was pretty funk. 18 a bit more tamed — 3 months ago
A Perez Cruz is always a great choice! — 5 months ago
Dusty red plum, tart cranberry-raspberry grolleau & côt blend from the Loire. Soft tannins, a little chewy, and a light-bodied easy drinker. Found a few bottles at the BCL and scooped them all up after listening to an episode of Natural Disasters where Marissa Ross raved about this vintage. I heard this one has the tendency to turn a little mousey after a while, but I haven’t experienced that. I even left half a bottle in the fridge for a few days and it was still drinkable 🙌🏼. — 12 days ago
Jammier than I remember — a month ago
Dineen Vineyard, Rattlesnake Hills. This is a lighter style of Malbec fermented with native yeast, whole clusters. 11.2% alc/vol. Purple, moderately extracted pigment, very good clarity. Butter, tobacco and red fruit aromas initially. Raspberry and black currant flavors with length and a bit of cherry, moderate seed bitterness and skin astringency. Needs time to open. Acidity is light, almost rounded mouthfeel, fruit with length, but you need to give those tannins about 30 minutes minimum to dampen down. The carbonic maceration character comes out after 45 minutes, creating a mild Kool-Aid effect on some of the fruit flavors. (The effect is much nicer and more natural, of course, than those artificial flavors in Kool-Aid). A nice red for any occasion except a steak, in which case go for a full power Malbec. — 3 months ago