Crux Fermentation Project
Maxime Francois Laurent
Il Fait Soif Côtes du Rhône Grenache Syrah 2017
🏅 Rating 89/100 (3,9⭐)
Juicy fruity natural wine seasoned with pepper. Savoury and floral (violets).
Tannins are ripe and sandy by texture, attacking the front of your mouth. Gluglu easy drinking wine, despite 14% Alc. Drink when thirsty while wine is young.
Blend of 70% Grenache, 20% Syrah, 10% Cinsault. Younger wines (15-30 years old) from Clay-limestone soils in Montbrison Sur Lez and Valréas of Côtes-du-Rhône.
Winemaking of this negoce project of Maxime François Laurent is identical to the one of his mother's (Michèle Aubèry-Laurent) famous biodynamic Domaine Gramenon. Maxime buys organically grown grapes from his friend. As in Gramenon, fruit is partially de-stemmed keeping the rest in whole bunches. Maceration lasts for 15 days in cement tanks o extract flavours and intense colours. Fermentation is done with native yeasts. Wine is then agied in oak barriques for 6 months and preserves its fruity freshness.
These natural wines rarely see sulfites, only up to 2g/hl when needed after malolactic fermentation. No fining, no filtration.
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Read my wine writing at http://stasmedvedev.lv/wine
and follow me on Instagram: @wine_talks_club — 5 years ago
Soquel Fermentation Project
American Wild B Tequila Barrel Aged Key Lime and Sea Salt
Soquel fermentation project American wild B. Tequila barrel aged with lime and salt. This tastes like a margarita. Huge nose and palate of lime and salt. The finish delivers the nice tequila flavors and some barrel. Outstanding. — 5 years ago
Floral Terranes
Rosemary Farm X Oberle's Florist Still Cider 2018
Very vinous, this one. Completely dry. An excellent cider. Wild apples rasterized. They do not grow these apples, they gather them from disused sites in Long Island. It’s a very cool project, but the cider that comes out of it is better than any I’ve had. I tend not to like cider, but again, this is the most vinous cider I’ve had. This bottle has a light effervescence, which these don’t usually have, usually they’re fermented totally dry and fermentation is complete and still. Could be this had a touch of rs on bottling, but it was totally dry upon opening. A fine effervescence that ends with an iodine note and some tongue coating tannins, some galangal, mint, and cinnamon verum, which are also on the nose, with lemon oil and raw sourdough. Some white cherries and neroli flavors on the tongue, and good acid, lift, and fine tannins that keep you coming back for more. This is excellent cider, full stop. Thanks @Erik Longabardi — 6 years ago
Crux Fermentation Project
Gimme Mo Not Just Another IPA
Good stuff. — 8 years ago
Scholium Project
Glos McDowell Vineyards Sauvignon Blanc 2007
Named Anastasis for its “resurrection” in the cellar after fermentation issues. From low-yielding Sauv Blanc vines near Rutherford that were pulled after the 2013 vintage. Sherry notes, with some apple, nut and yellow jujube character. If you go in thinking Jura, you will enjoy this more than if you go in thinking California. Interesting wine. Only about 14 cases, hand bottled by @Graeme MacDonald and @Johanna Jensen according to Abe’s notes. Interesting that I will have consumed about 4% of total production by the time I finish my bottles. — 8 years ago
Crux Fermentation Project
Farmhouse Saison
Love non-ipas. Think this saison needs a little more farmhouse funk. Different yeast maybe. — 3 years ago
Vultour
Reserve Rutherford Cabernet Sauvignon 2018
Unexpected surprise,
Winery price $115.00
Sale price $35.00! Just bought a case after tasting this bottle. K&L notes
Vultour is an impressive project from star winemaker, Kian Tavakoli. Kian spent 4 years as the winemaking enologist at the world renowned Opus One winery in Napa Valley. After his time at Opus he went on to become head winemaker at the historic Clos Du Val Estate in Stags Leap, where he stayed for 8 years. After crafting some of the most highly regarded and ageworthy Cabernets in the valley, Tian ventured out on his own as a consulting winemaker for several high-end private clients. The 2018 Vultour "Reserve" bottling is a testament to his ability and deep connections to some of the best fruit in the valley. The blend here is 98% Cabernet Sauvignon and 2% Petit Verdot. The grapes come from Oakville (60%) Pritchard Hill (30%) Rutherford (7%) and St. Helena (3%). After fermentation the wine matures for 21 months in 70% new French oak cooperage.
— 5 years ago
Soquel Fermentation Project
Farmhouse Ale Golden Sour #3 Aged with Black Currants
Golden sour #3 aged with black currants. Very sour but the black currants are just lovely. As it warms it becomes much more floral and the finish smooth from the currants. Berries as well. Some cream. But tons of funky currant juice! — 5 years ago
Garage Project
Never Have I Ever Riesling Gewürztraminer
Dont buy it thinking you'll get a sweet drink- the wild fermentation gives it a dryness. Interesting and complex wine — 6 years ago
Elouan
Oregon Chardonnay 2017
Wagner family project now owned and run by Joe Wagner. Sunshine yellow with aromas of green fruits and nutty notes. Barrel fermented in French oak (50% new) for 14 months with full malolactic fermentation. On the palate flavors of stone fruits and citrus notes with a creamy texture. Good balance, medium length ending with a honey character. Good value. — 7 years ago
Château Lynch-Bages
Grand Cru Classé Pauillac Cabernet Sauvignon Blend 2000
The 2000 is delicious but, it is evolving at a glacial pace. Out of magnum.
On the nose, touch of barnyard, glycerin, ripe; blackberries, dark cherries, black raspberries, plum, strawberries & cherries. Vanilla, dry clay, limestone, river stones, just a touch of pyrazines & bandaid, dark,,turned, moist earth, dry grass and dry & fresh dark florals.
The body is full, round & sexy. Dry softened, sweet tannins. ripe; blackberries, dark cherries, black raspberries, plum, strawberries & cherries. Vanilla, dry clay, limestone, river stones, just a touch of pyrazines & bandaid, fresh tobacco leaf, saddle-wood, dry underbrush, dark, turned, moist earth, dry grass and dry & fresh dark florals. The acidity is magnificent. The structure, tension, length and balance are sensational. The finish is drop dead gorgeous. I’d still hold mine another 5 years as long as you have 3-4 bottles for more 5 year increments.
Photos of, their Estate vines, Clyde Beffa-Owner of K&L Wine Merchants, Owner of Chateau Lynch Bages - Jean-Michel Cazes, guests of the dinner and a sunset view from their Estate.
Producer notes and history...Lynch Bages takes its name from the local area where the Chateau is located in Bages. The vineyard of what was to become Lynch Bages was established and then expanded by the Dejean family who sold it in 1728 to Pierre Drouillard.
In 1749, Drouillard bequeathed the estate to his daughter Elizabeth, the wife of Thomas Lynch. This is how the estate came to belong to the Lynch family, where it remained for seventy-five years and received the name Lynch Bages. However, it was not always known under that name.
For a while the wines were sold under the name of Jurine Bages. In fact, when the estate was Classified in the 1855 Classification of the Medoc, the wines were selling under the name of Chateau Jurine Bages. That is because the property was owned at the time by a Swiss wine merchant, Sebastien Jurine.
In 1862, the property was sold to the Cayrou brothers who restored the estate’s name to Chateau Lynch family.
Around 1870, Lou Janou Cazes and his wife Angelique were living in Pauillac, close to Chateau Pichon Longueville Baron. It was here that Jean-Charles Cazes, the couple’s second son, was born in 1877.
In the 1930’s, Jean-Charles Cazes, who was already in charge of Les-Ormes-de-Pez in St. Estephe agreed to lease the vines of Lynch Bages. By that time, the Cazes family had history in Bordeaux dating back to the second half of the nineteenth century.
This agreement to take over Lynch Bages was good for both the owner and Jean Charles Cazes. Because, the vineyards had become dilapidated and were in need of expensive replanting, which was too expensive for the owner. However, for Cazes, this represented an opportunity, as he had the time, and the ability to manage Lynch Bages, but he lacked the funds to buy the vineyard.
Jean-Charles Cazes eventually purchased both properties on the eve of the Second World War. Lynch Bages and Les-Ormes-de-Pez have been run by the Cazes family ever since. In 1988, the Cazes family added to their holdings in Bordeaux when they purchased an estate in the Graves region, Chateau Villa Bel Air.
Around 1970, they increased their vineyards with the purchase of Haut-Bages Averous and Saussus. By the late 1990’s their holdings had expanded to nearly 100 hectares! Jean-Michel Cazes who had been employed as an engineer in Paris, joined the wine trade in 1973. In a short time, Jean Michel Cazes modernized everything at Lynch Bages.
He installed a new vat room, insulated the buildings, developing new technologies and equipment, built storage cellars, restored the loading areas and wine storehouses over the next fifteen years. During that time period, Jean Michel Cazes was the unofficial ambassador of not just the Left Bank, but all of Bordeaux. Jean Michel Cazes was one of the first Chateau owners to begin promoting their wine in China back in 1986.
Bages became the first wine sent into space, when a French astronaut carried a bottle of 1975 Lynch Bages with him on the joint American/French space flight!
Beginning in 1987, Jean-Michel Cazes joined the team at the insurance company AXA, who wanted to build an investment portfolio of quality vineyards in the Medoc, Pomerol, Sauternes, Portugal and Hungary.
Jean-Michel Cazes was named the director of the wine division and all the estates including of course, the neighboring, Second Growth, Chateau Pichon Baron.
June 1989 marked the inauguration of the new wine making facilities at Lynch Bages, which was on of their best vintages. 1989 also marked the debut of the Cordeillan- hotel and restaurant where Sofia and I had one of our best dinners ever. A few years after that, the Village de Bages with its shops was born.
The following year, in 1990, the estate began making white wine, Blanc de Lynch Bages. In 2001, the Cazes family company bought vineyards in the Rhone Valley in the Languedoc appellation, as well as in Australia and Portugal. They added to their holdings a few years later when they purchased a vineyard in Chateauneuf du Pape.
In 2006, Jean-Charles Cazes took over as the managing director of Chateau Lynch Bages. Jean-Michel Cazes continues to lead the wine and tourism division of the family’s activities. Due to their constant promotion in the Asian market, Chateau Lynch Bages remains one of the strongest brands in the Asian market, especially in China.
In 2017, Chateau Lynch Bages began a massive renovation and modernization, focusing on their wine making, and technical facilities. The project, headed by the noted architects Chien Chung Pei and Li Chung Pei, the sons of the famous architect that designed the glass pyramid for the Louvre in Paris as well as several other important buildings.
The project will be completed in 2019. This includes a new grape, reception center, gravity flow wine cellar and the vat rooms, which will house at least, 80 stainless steel vats in various sizes allowing for parcel by parcel vinification.
The new cellars will feature a glass roof, terraces with 360 degree views and completely modernized reception areas and offices. They are not seeing visitors until it’s completion.
In March, 2017, they purchased Chateau Haut Batailley from Françoise Des Brest Borie giving the Cazes family over 120 hectares of vines in Pauillac!
The 100 hectare vineyard of Lynch Bages is planted to 75% Cabernet Sauvignon, 17% Merlot, 6% Cabernet Franc and 2% Petit Verdot. The vineyard has a terroir of gravel, chalk and sand soils.
The vineyard can be divided into two main sections, with a large portion of the vines being planted close to the Chateau on the Bages plateau. At their peak, the vineyard reaches an elevation of 20 meters. The other section of the vineyard lies further north, with its key terroir placed on the Monferan plateau.
They also own vines in the far southwest of the appellation, next Chateau Pichon Lalande, on the St. Julien border, which can be used in the Grand Vin. The vineyard can be split into four main blocks, which can be further subdivided into 140 separate parcels.
The average age of the vines is about 30 years old. But they have old vines, some of which are close to 90 years old.
The vineyards are planted to a vine density of 9,000 vines per hectare. The average age of the vines is about 30 years old. But they have old vines, some of which are close to 90 years old.
Lynch Bages also six hectares of vine are reserved for the production of the white Bordeaux wine of Chateau Lynch Bages. Those vines are located to the west of the estate. They are planted to 53% Sauvignon Blanc, 32% Semillon and 15% Muscadelle. On average, those vines are about 20 years of age. Lynch Bages Blanc made its debut in 1990.
To produce the wine of Chateau Lynch Bages, vinification takes place 35 stainless steel vats that vary in size. Malolactic fermentation takes place in a combination of 30% French, oak barrels with the remainder taking place in tank.
The wine of Chateau Lynch Bages is aged in an average of 70% new, French oak barrels for between 12 and 15 months. Due to the appellation laws of Pauillac, the wine is sold as a generic AOC Bordeaux Blanc, because Pauillac does not allow for the plantings of white wine grapes.
For the vinification of their white, Bordeaux wine, Blanc de Lynch-Bages is vinified in a combination of 50% new, French oak barrels, 20% in one year old barrels and the remaining 30% is vinified in vats. The wine is aged on its lees for at least six months. The white wine is sold an AOC Bordeaux wine.
The annual production at Lynch Bages is close to 35,000 cases depending on the vintage.
The also make a 2nd wine, which was previously known as Chateau Chateau Haut Bages Averous. However, the estate changed its name to Echo de Lynch Bages beginning with the 2007 vintage. The estate recently added a third wine, Pauillac de Lynch-Bages.
— 8 years ago
Physica Wines
Gnome Whole Cluster Riesling 2022
Spontaneous fermentation skin contact Riesling made by Grimm Brewery's wine project, with Long Island grapes. And leave it to Grimm to make a wine in the same spirit of their sour ales - tart and funky with a slight salty aftertaste, almost tastes like a beer or cider. — 3 years ago
Soquel Fermentation Project
Golden Sour A With Apricot
Golden sour A. Aged with apricots. Best beer of the 12 pack so far. Just outstanding wild grassy flavors with subtle ripe apricot mixed with tart skins. Hugely floral with lemongrass. — 5 years ago
Soquel Fermentation Project
Wild American #5 With Raspberry Wild Ale
The crunchiness of the raspberry fruit in this beer is amazing. @Delectable Wine this is the new Wild Ale #5 rather than #4. — 6 years ago
Crux Fermentation Project
Crux Pilz
Nice Pilsner that opens conventionally and then has toasted bread flavors interesting — 7 years ago
Ex Post Facto
Santa Barbara County Syrah 2016
The 2016 Syrah is a very pretty wine from Greg Brewer's Ex Post Facto project. Racy and perfumed in the glass, with striking aromatic presence, the 2016 makes a strong opening statement. The red and purplish berry fruit is nicely lifted by floral and savory overtones from the whole clusters. It will be interesting to see where this wine goes in the future. Certainly the debut vintage is promising. Brewer gave the fruit, from Spear, 4-5 days of cold soak followed by a lengthy fermentation/maceration of 45 days or so. The 2016 spent 16 months in neutral French oak. (Antonio Galloni, Vinous, September 2018) — 8 years ago
Crux Fermentation Project
Cast Out (Formerly Outcast) India Pale Ale
Solid IPA — 9 years ago
Scholium Project
MFCH Michael Faraday Michael Mara Vineyard Chardonnay 2012
Salinity and lemon, bit of vanilla, touch of oxidation - and a little of the natural fermentation sourness that some of Abe’s wines for Red Hook have. Very clean. — 9 years ago
Paco Suro
New sheriff in town. — 2 years ago