Freddy R. Troya

9.5

Rich and full-bodied white with solid notes of citrus, kumquats, and hint of quince. Lively acidity and delicate notes of honeysuckle. A perfect companion for fried calamari, and coconut shrimp appetizers. One of my top Croatian white from a famous and legendary winemaker Mike Grgich (well-known in Napa). — 3 months ago

Adam Kincaid

8.9

This is a good bottle that packs it’s weight into a very affordable price. Complex and lingering - it goes a long way. Medium body with bright acids, tasteful concentrated blackberry, and a touch of pepper. Great with this country fried steak. — 3 years ago

Chris MacLean

9.0

Not as good as I expected with fried calamari and shrimp. It grew rounder and less focused the more I ate. Much better with branzino al sale. — 3 years ago

with Sarah

S.S. Mandani

9.2

Woah. New go to beer alert for that crisp rice style beer I encountered backpacking all over Southeast Asia in my early 20s.

Airy, light, crisp, slight pear afternote. None of the weird malty aftertaste you sometimes get with these. Love it for classic, simple style beer to go with sushi or fried chicken. — 4 years ago

Turd Ferguson

9.1

Last one. Very nice wine. Pair with pan fried pork chop, lentils, frisée, mustard. — 7 months ago

Daniel Bloom

9.2

Intense mineral lemon drop. Waiting a bit for it to warm so the nose may appear. As it warms, peaches & almonds.High altitude Sicilian Catarratto,
7-900 meters. In blazing weather, with fried green tomatoes, that acid is on point. As it warms just a bit, the palate really fills out round and up, vertically.
But the gravel, like white rocks remain.
A delicious new thing for me.
Thanks@Garagiste — a year ago

Severn Goodwin

9.1

Nose has tart strawberry, ripe black cherry, blackberry, dried soil with peat and faint creamy oak notes.

Palate has ripe blackberry, ripe cherry, dried garden soil, thawed strawberries, light cedar influence, decent finish but we're underwhelmed overall. Maybe closing up now, revisit in 3-5Y, 2025-27.

Cork pulled, slow oxidation for 3H.

Solid pairing to toasted Israeli couscous, za'atar and lightly fried eggs from the backyard egg factory. For us, eggs are always a great pair to Bourgogne Rouge, they balance wonderfully.

(Also, for the record, no photo trickery on the food pic, our Australorp eggs are indeed that orange; Good diet equals good eggs.) — 3 years ago

Daniel Bloom

9.1

I’m not sure where my previous note went.
Just when you thought you knew Italy, up pops this might as well be SwissFrench alpine darling from the Vallée D’Aoste.
Blanc de Morgex et de la salle. The town/village of Morgex lies just below Mt. Blanc. The Prié Blanc vines thrive in soil that has not known phylloxera.
Stones, herbs,and lemons all wrapped up in a rather electric pkg. I think drink young. Cold, the nose doesn’t have much to say past stone fruit, maybe rainier cherries.,But the palate is pow! Lemons, herbs, mineral, high acid and refreshing. With fried Branzino, perfect!
Always a sucker for high altitude Italian.
Thanks@ AstorWines — a year ago

Martin Bergo

9.3

Dark ruby; supple nose of small black and red berries, lightly fried bacon, pound cake, violets, alkaloids, and some new oak; fresh minty with medium acids on the taste and just so darn good, the balance between power and elegance skewed towards the latter. Dutch cheeses accompanied this twin-wine. — 3 years ago

Marc Sherrell

9.1

Paired nicely with fried chicken. — 4 years ago

with Cheryl