Aaron Tan

9.0

As I recall, this was a little wild but filled with energy. Notes and info online:

Sweet - with a full bouquet, it presents itself elegantly in the glass. Its fine acidity vibrates and invigorates. Diverse play of aromas flatters the palate. The 2019 vintage stands out in youth with a special Cassis note. Apple can be so wonderful! His maturity potential: 20 years and more!

Wildlings on loess is our flagship. 21 unfinished apple seedlings stand wild and root-fast on a 1/2 morning most fertile loess, based on rock. Each tree counts over 90 Lenze and is a genetic individual - with its own growth and diverse aromatic fruits. The orchard is characterized by a very wild herb-rich flora and species-rich wildlife. The unique terroir is wonderfully reflected in this top cider. In 2006, we sowing freely from these ancient wildling trees - just like the many generations before us! 40 young wildlings on loess trees now enrich genetic diversity in Nieder-Erlenbach. From year to year, they are increasingly fruity. Wildlings on Löss 2.0 is the first wine made from fruits of both layers. — 2 years ago

Sam Coturri

Winery Sixteen 600, Enterprise Vineyards and the Moon Mountain District

9.6

One of the best around. Basque cider meets Johnny apple seed at a wild quince tree. If you find it buy it. A perfect bottle for the last night of #ecoFarm2018 — 7 years ago

Dominic Procopio

9.2

Apple cider nose, a little yeasty. High acid, lemon curd and a green apple plucked from a tree. 1/3 Pinot Meunier 1/3 Pinot Noir 1/3 Chardonnay. — 9 years ago

jamie

9.0

Light and not too sweet. — 9 years ago

Rhonely Boy

9.3

Exactly what I wanted, top shelf, beautiful apple floral, fruit, bark… a lot was captured in the distilling.

Nose,: Large, bright, clean, fresh apple, sweet cider, apple tree bark, rocks, soil.

Palette: Palette cleansing alcohol, followed with notes of fresh cider Apples, apple wood and oak, back palette predominate.

Medium finish

Used for in onions with light crushed anise seed for Moroccan spiced brisket, Apple & Honey Sangria, apples & date stuffed challah, as well as enjoyed on its own.

— 3 years ago

David T

Independent Sommelier/Wine Educator

9.3

Perhaps, our favorite non Burgundy white. It is unique among whites.

Also, one of the best afternoons we’ve enjoyed. Appointments at Clos Mogador & Erasmus. Then, lunch looking back at both properties from Amcis. A great meal we would give two Michelin stars. This wine and a custom four course for two for only 70 Euros in 2015. Fantastic restaurant. A must do in Priorat.

The nose reveals; ripe & slightly sour pineapple, lemon chiffon, mix of well extracted stone fruits, notes of lime candy, banana peel, slight burnt brown sugar, blend of chalky minerals, volcanics, chamomile, vanilla bean notes, well cooked toast, sandy dry top soil, fennel (grows everywhere), tree bark with sap, mix of dark & white spice w/ white dominate and a fields of spring flowers.

The body is full & round with good viscosity. slightly sour pineapple, lemon chiffon, mix of well extracted stone fruits, golden apple to cider, tropical melons, kiwi, notes of lime candy, banana peel, fringes of marmalade, slight sugar in the raw, blend of white, chalky minerals, mint, volcanics, crushed dry sandstone, saline, chamomile, vanilla bean notes, well cooked toast, dry herbs, sandy dry top soil, fennel (grows everywhere), tree bark with sap, mix of dark & white spice w/ white dominate and a fields of perfume spring flowers with mixed greens. The acidity is round and rushes like a river. The long, rich, well knitted & balanced, polished & elegant finish goes on & on ending persistently w/ sweet white spice.

The 2017 is different than the earlier vintages we’ve had. It needs another two years in bottle. If you drink now, fully chill and decant 2 hours.

Photos of; Clos Mogador, Owners/Winemakers-Rene Barber Sr. & Jr. and vines around their Estate. — 4 years ago

Ian Staub

9.3

Scored this back-vintage Mineral+ off the shelf at Flatiron, actually my first go at this wine. I get the hype! Complex and delicious tree fruit, oxidized yellow apples, pears, lemons, dank sea spray and beach aromas, ripping acid with plenty of meat on the bones. Very very savory and saline, literally smells salty. I imagine the vintage gave this wine some extra weight, but the thiccness suits my palate fine. This wine actually reminds me of @Erik Longabardi ‘s Suburban Moraines cider- brings me back to an early fall day on the LI sound. Love it. — 4 years ago

Kyle Groombridge

9.1

Really really geeky style of Chardonnay. Michael Mara vineyard, farmed by Steve Matthiasson, worked on as well by Abe Schoener of Scholium. Very minimal sulfuring has given this a slightly oxidative note. Smells like apple cider, funk, and green tree fruit. Palate is uber funky with high acid, orange blossom, citrus. Bone dry and zingy. Lovely. — 6 years ago

Jake Hajer

8.9

2011 in 2017. Cider aged briney and tart-sweet freshness, moss. Elegant. — 8 years ago

Leigh Noir

10

Delectable identified this incorrectly..It's McIntosh Cellars from South Haven, Michigan. This dry cider is my newest favorite from @Kyle Whodrinks Michigan trip. Delicious crisp backbone & sweet peak ripeness Michigan apples. VERY FRESH :) — 9 years ago

with Kyle