Michael Chelus

9.1

Apple, lemon curd, tangerine and dried apricot. Good acidity and minerality. — 3 months ago

Neal Ferry

8.9

Quite Different; 58% California/ 42% Oregon …. Very clean. — 3 years ago

Scott@Mister A’s-San Diego

9.4

2009 vintage. Classic, medium Margaux bod, elegant and full nose. More structure than a degree in chemistry paired with gradually unfolding beauty. Would prefer in 3-5 years but if you encounter in the retail/resto wilds, have at it. Currently tasting like 8-10 more años would be top of the pops but checking off most of the boxes right now. — 4 years ago

Michael Chelus

9.1

Cherry, cranberry, rhubarb, currant, strawberry, mossy earth and oak. Light-bodied and soft tannins. — 5 years ago

Sipping Fine Wine

9.0

Tried this again, 1st bottle was a dud! Made by Michele d'Aprix, an American woman who studied organic chemistry in college and ended up in Bordeaux. Chemical equation on the label is the equation for calcareous clay soil in the right bank of Bordeaux giving a unique character. Deep Ruby with aromas of dark berry fruits and notes of cedar and spice. Palate shows flavors of blackberry & cherry with tobacco and pepper spice. Drying tannins, medium+ finish, nice balance ending with earthy herbs & black pepper notes. — 6 years ago

Alex Olsen

8.9

Medium acid, fruity like a off brand kids juice box that your not sure is really juice . But then your like oh yeah it’s real juice. — 6 years ago

with Rose

Connor Schroeder

9.3

Jenna - 9.75
Connor - 9
— 6 months ago

Karen Tripson

9.0

I like it. — a year ago

Brian Hearty

9.1

2019. Interesting blend of white and red grapes (40% Pinot Blanc, 30% Pinot Gris, 30% Pinot Noir). Labeled as a Dry Orange Wine (30 days skin contact) and not the rosé indicated by @Delectable Wine. Has a little funk, but not of the organic chemistry lab variety of some orange wines. Sour cherry flavors and tannins built up with every sip. Enjoyed more the more I drank! — 3 years ago

Jim McCusker

9.6

Bottle #1 in celebration of Dave’s Nobel Prize in Chemistry on October 6, 2021! — 5 years ago

with Mark, Chris and 2 others

Lucy Osgood

9.2

Chemistry. — 6 years ago

Julia Liebner

9.0

Delicious, medium finish, slightly acidic yet slightly buttery. Bright. Pairs well with nearly anything. Great for summer sipping. Paired nicely with souvlaki and tzatziki with lemon rice. — 6 years ago

Phil Castellano

9.4

Amazing grande cru burgundy I just shared with the Princeton chemistry graduate students. — 8 years ago

Ruth Jones

9.0

Very smooth and flavorful — a year ago

Eric Urbani

9.3

This is my favorite hazy IPA by Bare bottle brewing to date. Apparently the beer heads agree, it won the GABF gold medal in2021. AbV 8% — 2 years ago

Christian Fischer

9.2

Out with friends from process chemistry and MIT. Great wine. Sooo good. — 4 years ago

Jonathan Bennett

9.4

A delicious dram in great company! Celebrating a phone call with a Legend, a stint on the most petty and ill informed radio program in the Scottish speaking world, oh aye, and a wee Nobel Prize for Chemistry. Congrats again Dave! #Nobel-lshill — 5 years ago

with David

Jody's Mostly Natty

9.3

Pure funk on the nose...salt, chemistry lab, leather! And then deep rich fruit on the tongue, a playful fizz and a hint of licorice. Superb combo. Love it. — 6 years ago

Michael Chelus

9.0

Cherry, strawberry, raspberry, lemon and orange. Great acidity and balance. — 6 years ago

Seth Morgen Long

Broker • Arterberry Maresh / Winemaker • Morgen Long

9.5

From what I’ve gathered, 2005 was a difficult vintage chez Overnoy. That being said, this was exactly as you might expect - wondrous and complex. Waxen but austere, mineral and slight twang but everything integrated and sewn up. No need to drink now but it is wide open, considering. I’ve also been intrigued to learn about the chemistry of wines like this, and so I ran this on the Foss at the winery:
TA: 7.42g/L
VA: .69g/L
Abv: 12.12%
pH: 3.24
RS: 0g/L
Malic: 0g/L
Lactic: 3.8g/L
— 8 years ago