Light golden hue. Aromas of lemon peel, lees, white flowers, chalk, and a bit of smoke. With good acidity and absence of prominent new oak, it leans more to the Burgundian end of the spectrum than California. Made from a blend of fruit from Rita’s Crown and Bentrock Vineyards aged in 500 L barrels. 13% ABV. — 14 days ago
Took it's time to open up. Had a sweaty reduction when first open, which eventually developed into this smoky flinty tone. Ripe fruit, big, concentrated, oily, and dense. Air brought out more classic citrus and oyster shell notes, as well as some honeyed and yoghurt-like characters. For me, this is certainly a wine of it's vintage. While the length is impressive, I think it could do with more nerve and tension. Perhaps time will bring it more balance (like the 00' Butteaux I had recently - both from warmer years and more muscular sites, although 00' is perhaps a better vintage). — 3 days ago
A bit scattered in its youth but a great drink nonetheless. Nose starts tropical and evolves into a classy Wurther’s Original caramel candy. Similarly the acid starts whacky but focuses with air, though the tart apple note unfortunately isn’t well integrated with the caramel yet. Palette leans heavy on the front, long into the finish. Looking forward to my next bottle in a few years. — 5 days ago
Recently, we have hit a rich vein of quality in the Chardonnay lane. The Bacigalupi vineyard produces some of the most beautiful representations of chard and pinot, this is no exception. Nose is honeysuckle, butterscotch and lemons. Mid-palate is delicate, but nuanced. Nice caramel notes with ginger and relaxed acidity. Caught this at its apex. Doesn’t quite have the depth we like to see, but sublime for different reasons. — 7 days ago
January Wednesday Wine Committees are always a great as the red wines are required to be 11yrs old, making all of the reds 2008 vintage. 1 sparkler, 2 whites, 4 reds and 1 dessert wine were served today, all blind.
This gained color as it sat in the glass. I’m still a little surprised it was a Rosé as there was very little pink color to it. I called it a West Coast sparkler (Blanc de Noir) with 5-7yrs of age on it. Bubbles were larger than other champagnes I’ve enjoyed. No yeast or limestone notes. Aged herbal nose to it that I really enjoyed. Rhubarb, pink lady apple, and some honeyed pear. — 9 days ago
Best bojo Blanc in the game hands down with apologies to JP Brun but this is on another level. Soaring nose of green apple, white flowers and sea salt. Gorgeous. Drop dead. Very aromatic. Deep and so so mineral with engaging complexity. The palate is so elegant and has really terrific length and there is exquisite purity here. Amazing depth and truly vibrant and defined fruit. This is utterly complete and is by far the best Bojo Blanc I’ve ever had. What a find. — 2 days ago
This was a delicious pristine bottle, but on this night the Ganevat was simply the better wine. Less complex and dense in comparison, but it certainly has the guts to stand the test of time. Very primary, yellow fruits, pure, leesy. Day 2 and it's super salty, and showing more nutty tones. This really tastes like a good flat champagne! — a month ago
Has everyone tasted these wines? Stupid good. It's like white Burgundy meets California. I love the ripe but pure fruit. Mandarin orange, quince, lemon oil. It is nicely framed by oak but in now way dominated. It is just pure pure pure. Minerally and precise but richness that you find in Peter michael, kistler and Aubert. Lots of dry extract and a bit of reduction to boot. Serious Chardonnay. The single vineyards are even better. Message me for some at a killer price but also get on this list before it turns into a waiting list. Winemaker is a former marcassin alumn and it shows — 2 days ago
Needs a little time to sing. I wasn't really digging the wine when it was first opened. Felt too ripe and rich, especially when compared with the Overnoy. But with air, the Grusse really started showing itself.
Stunning texture and density. Still shows its richness, especially on the mid-palate, but balanced by piercing acidity and lengthy chalkiness. Really toasty and nutty, baked apples, lemon zest, kinda creamy, saline, oyster shell. It's really quite beautiful. Pity there wasn't any left for day 2. — a month ago
Color of beautiful gold, with a light hue of green glowing. Nose of green apple, roasted nuts, ripe fruit like cantaloupe and pineapple, and a touch of mineral. Taste with mineral jumping ahead, then some green apple, quite dry, ginger, zest, and a bit spice. Aftertaste of zest, and gingery, with warmth in the throat. Good flavors and well made. — 3 days ago