Happy Thanksgiving Eve! 🍁 🦃 🍽 🎃
On Thanksgiving Eve, I bake the Pumpkin Pie. Mine is done with clove which gives it better complexity and a deeper flavor. It’s the only one I’ll eat now.
Turkey is busy soaking in brine.
Beautiful nose of bruised apple and yeastiness.
The mousse is gorgeous with micro oxygenation. Bruised apple/Bosc pair, sea spray, beautiful mid volcanics, powdery chalkiness with amazing lively acidity & smartly polished.
Over delivers its price point of $39.99. — a day ago
Great white wine made of Melon de Bourgogne. Bought last year at the winery. They produce some great small cuvees which can be found on many wine lists in fine dining restaurants and I completely get that.
@Peter van den Besselaar thanks for sending me to this excellent wine maker! — 4 days ago
Nose was super-candied cherry right out the gate and then got a little shyer with air. The cherry got a bit deeper and sultry, accompanied by a gorgeous and increasing moist gravelly earthiness and a bit of spice. Not heavy, but surprisingly extracted in the mouth, with a lot of tannin. Very savory and long, with a growing bitter note in the finish. Better with food than a solo sipper. — 3 days ago
Smoking good and drinking great! Very fresh, energetic, good cut and excellent definition. This has citrus fruit in abundance, with some floral notes and a kiss of honey on the finish. Hard to put this down, very attention-grabbing in that sense. All in all a solid value for this level of quality, as well. — 18 days ago
Lithe and delicate. Subtle fruit aromas/flavors of lemon, pear, underripe white peach. Perhaps some quiet jasmine notes as well. Winemaking technique certainly dominates with notes of sulphur compounds in addition to perceived SO2 on the nose and palate (knocking it down a peg in my opinion). Struck flint, crushed stones and gun smoke under deft barrel notes. Very refreshing however, quite lovely with more and more aeration. — 6 days ago