tight bead, amber hue; yellow apple, citrus, white flowers, cheese rind; light bodied, zesty acidity, touch of residual sugar, 12% ABV; made from Chenin Blanc sourced Seven Springs Vineyard in Eola-Amity Hills, fermented naturally, unfined, unfiltered, no added sulfites, in pétillant naturel style by Raj Parr with Michael Cruise of sparkling wine house Ultramarine; $32 — 15 hours ago
Wow, I didn’t peg this for an Oregon Pinot Noir! I just tasted it blind and thought for sure it was a Bordeaux blend. 🤷🏻♀️ 🇫🇷 🇺🇸
👁 This wine is medium garnet.
👃On the nose this wine had a medium(+) intensity of developed aromas. Aromas include notes of baked black cherry, cassis, plum, dried fig, violet, rose, potpourri, incense, earth, wet autumn leaves, cedar, cinnamon, nutmeg, clove, licorice, and leather.
👄 On the palate this wine is dry. It has medium(+) acidity, a medium(+) body, high alcohol, medium(+) tannins, medium(+) intensity in flavors consistent with the nose. The finish is medium(+).
This wine is very good. Now is a good time to consume it.
Alexana, Revana Vineyard, Dundee Hills, Willamette Valley, Oregon, Pinot Noir. Vintage 2012. ABV 14.1%. — 15 days ago
I’ve been nursing this bottle for a few days after reviewing it as a press sample and I gotta say, my appreciation for it continues to deepen. It’s a pitch perfect Riesling, at a German Kabinett level of sweetness and without a doubt one of the best Oregon Rieslings I’ve had. And I’ve had a lot of Oregon Riesling, often tasting several dozen each vintage. This wine has jasmine and orange blossom florals mixed with mandarin orange oil and rainwater, Asian pear and wet chalkboard minerality. Gorgeous. — 8 days ago
Tasting at Shaw and Smith yesterday. They have been making this cuvée for 29 years and one of the earliest adopters of the style. Today it represents 50% of the sales and is the goose that laid the golden egg. Shows passion fruit and pink grapefruit on nose and palate. I’m not normally a fan of SB but it is hard not to love this. Lifted, refreshing and a winner. — 11 days ago
Left bank Bordeaux blend - nose of dark fruit and bramble - a bit less than hoped for and still a bit dry on the palate - balance a bit off - strong around the mid palate - then a black hole - but medium long finish. Not as harmonious as one would have hoped for from one of Israel’s finest from the Judean Hills. — 10 days ago
Dark ruby in color with a wide reddish, cloudy rim.
Strong nose of blackberries, black currants, sweet strawberries, cooked cherries, oak, chocolates, licorice, light earth, spices, black pepper, pencil lead and herbs.
Full bodied and smooth with medium acidity.
Dry and fruity on the palate with blackberries, black cherries, oak, chocolates, tobacco, spices, coffee, vanilla, licorice, graphite and peppercorn.
Medium finish with soft tannins and tangy raspberries.
This is a very enjoyable Petit Verdot from Lake County in California. Showing nice complexity with a nice mouthfeel. Elegant and fruit forward. Rich, spicy and interesting.
Good right out of the bottle and better after an hour of airtime. I gave it 90 minutes, but it might have needed even longer.
Good by itself or with food. Paired very well with the prosciutto.
100% Petit Verdot grapes, grown at 2,200 feet elevation, and aged in French Oak barrels (40% new). A small production of only 90 cases.
14.1% alcohol by volume.
$65. — 8 days ago