Deep Ruby color with aromas of dark black fruits, smoky herb and woody pepper spice. On the palate flavors of blackberry and plum with cacao, burnt tobacco, vanilla and black pepper. Firm tannins, medium+ finish with fruit and spicy smoky oak ending. Will age a bit, 750 cases imported. — a month ago
Really, an earthy nose here... Cherry, yes... But in a way that I'd characterize as savory black forest cake if it was made of compost instead of sweet chocolate... On the palate, the dominant note I think would be graphite, but with the fuzzy tannins in there, it's not in a precise sense... A dull pencil in need of sharpening? At this point I'd probably need to also describe some green here... Green pepper? Tomato plant? Going back to the nose, I get the aroma now too... Gardening... This wine isn't lightweight... A sausage dish is I think where I'd go as far as pairing as there's some acidity here that could be useful for taming fat. We had this one paired with a flank steak, but really I might go to a fattier cowboy steak next time. The longer I enjoy this wine, the longer the finish seems to get... These tannins are a heck of a drug... With every sip, I actually want to savor more and more... A viscious cycle... — a month ago
Dirt cheap and good. — a month ago
2020 vintage absolutely delish. Big and bold and very reasonably priced. — 2 months ago
Fun and delicious. Ez drinking — 4 days ago
Absolutely delicious — a month ago
On enchanted princess in the Caribbean. Very nice ama tone. Cherries and smooth — 2 months ago
At Jiko - halibut for dinner. — 2 months ago
Jay Kline
Unscrewed and poured; no formal notes. These friggen Chardonnays from Margaret River. I’ve been blinded on them too many times to count and I never call it right. Instead, I always seem to call a high acid grape like Riesling of Sauvignon Blanc. The fruit is sometimes tropical, always with citrus and sometimes is shows green apple and always with awesome minerals. Acid is squarely in the high category. They are lovely wines that just seem to throw me for a loop. If Chablis, the Mosel and Sancerre had a love child. Drink now and through 2036 easy. A fabulous pairing with lamb massaman, larb and papaya salad. How can they hide the 100% new French oak so well?! — 11 days ago