Blakes Hard Cider Lite - Mimosa. Tastes like a dry cider with an orange tick tak in your mouth. More complex than other ciders — 2 days ago
Cider made by traditional method. A blend of apples, elderflower and Kerner grapes.
Fresh, crispy and floral.
Perfect for aperitif or cocktails. — 9 days ago
After another great webinar hosted by @Antonio Galloni today with legends of Chianti Classico, obviously I had to reach for a bottle. This is a Gran Selezione from Bacci-owned Castello di Bossi in the southern half of the DOCG.
Bright ruby red, unfiltered (as witnessed by a hypnotic haziness in the glass). Nose delivers underripe aromas of greenery, sour cherry, oak, and leaves. On the palate, it's just over medium weight, medium plus alcohol fairly well disguised, dry with medium acidity yet bitter. The tannins are firm and lack finesse. Medium finish length.
The are much better examples of Gran Selezione, even in this price range. But, it's hard to not keep drinking this with gratitude.
90 points — 3 days ago
grapefruit, pineapple, cider, peach, tart, very natural winey, funky, granny smith, smooth finish — 6 days ago
A pretty golden color in the glass. A good amount of tiny, persistent bubbles that just keep coming. The nose shines right out of the gate with those citrus aromas we all love. Toasted oak, biscuits, and chalk come to the party. You could seriously spend so much time just appreciating the nose on this.
Pure Chardonnay with a low 3 g/l dosage, this is pleasingly puckering. Wonderfully elegant yet approachable, this speaks to not just the terroir but the winemaker. You really get a clear sense of their intentions here. Full and rich with perfect balance, this is another of those rare NV champagnes that can compete with vintage bottles.
Refreshing acidity and nice structure that really elevates this. More of that chalk minerality on the palate alongside delicate white flowers and yeast. The fruit is pure and expressive with tart citrus notes. One of the best NV Bdb I’ve tasted, super impressive stuff. — a day ago
This GSM wine is complex and well-balanced.
It’s a deep, and full-bodied, red wine blend from Santa Barbara County. It offers ripe black fruit such as black cherry, black raspberry, blueberry, black plum. Also, violet, lavender, licorice, pepper, dark chocolate, black tea, nutmeg, and vanilla notes.
This blend is comprised of 80% Grenache, 19% Syrah, and 1% Mourvedre.
It has high alcohol at 14.7% ABV.
It pairs well with grilled portobello mushrooms, zucchini, and ciabatta.
Tensley Vineyards, red wine blend, all blocks, ABV 14.7%, vintage 2019.
— 20 hours ago
my fourth vintage of jezreel pet nat.
I'm a huge follower.
i tasted this 2019 on Israel's biggest wine exhibition at January 2020 before it all went berserk.
didn't manage to fetch a bottle when i was looking for it afterwards... it sold out.
but vacationing in Eilat for winter ☀️ we found one when take away-ing some gluten from highly regarded local patisserie.
made from dabiki indigenous white 🍇.
apple, pear, lemon pie and 🍯 taste and texture. and some green funk.
my wife reckoned it was 🍎 cider when she smelled it.
paired lovely with diy simple breakfast at the hotel (boiled 🥚, tuna, simple 'israeli' salad and simple cheeses)
excellent vfm (59 nis as Eilat is vat free) — 7 days ago
Number 3. The power of suggestion on this one is interesting. The straw pressing makes me taste a lot of hay. Overall super funky with lemons, tart oranges, a bit of cream, kumquats, straw, and a bit of baked apple. This one got better with air and some warmth. Really interesting but would not buy a case. More like a one off to try every year. — a month ago
Nose has fresh peach, dried apricot, yellow raspberry, day old orange peel and wet sand.
Palate has Clementine orange slice, raspberry juice, dried strawberry, orange zest with mild acidity and medium finish. Our final bottle, glad it's held solid all this time. 👍
Rosé de Grenache 30%, Syrah 20%, Cinsault 20%, Vermentino 20% & Carignan 10%.
A very solid pairing to a middle eastern style dish. We flattened chicken breasts, dredged them in a flour/za'atar/aleppo pepper blend, then gently fried. They were topped with a salad of scallion/lemon zest/walnuts/lemon juice. The dish was 95 points! — 5 days ago