Weijie Shi (Jay)

9.2

Immersion Project by Drappier. A bit more salty than usual bottles. — 5 years ago

Mark Williamson

9.2

Dose the 1.5 years of immersion give this Stella champagne its perfect & highly unusual texture ? I could drink a lot more. — 7 years ago

TheSkip

9.1

Wow. Total strawberry immersion. Almost overwhelming on the nose. Continues through to the palate. Moderate to firm tannins. Played well with steak. — 8 years ago

David Kline

9.0

Powering through the last of the oak beers on the way to wine immersion. On a positive note, the baby now has a room! Anyway, last year’s Good Gourd! Looks like dark tea or a hot cider, nice eruption of bubbling magic. Orange tinged; good start! Super spiced cinnamon apple, caramel, vanilla, nutmeg, and oddly smelling of a California wine. Sierra foothills mascarpone notes and also a hot buttered rum smell. Cinnamon tea, clove studded orange, whiskey-lemon-honey tea, toasted coconut, sweet tobacco, brown sugar, dates, fruitcake candied notes with a nod to its density. A cream soda finish with raisinets. #cigarcitybrewing #cigarcitygoodgourd #goodgourd #imperialale #ale #beer #bier #biere #birra #imperialpumpkinale #pumpkinale #pumpkinbeer #ccb #halloweenbeer — 5 years ago

with Courtney

Emily Tully

9.3

Bold, but not overpowering, hints of sweetness — 8 years ago

John Bates

9.0

Volcanic soil immersion is intense — 9 years ago

Tim Herrmann

9.4

A serious potpourri immersion, there's tons of cranberry and raspberry red fruits, classic black currants, herbal notes of mint and rosemary, green olive, dusted with sweet vanilla, heaps of cinnamon, and cloves spice, but balanced by refreshing acidity and warming alcohol. I guessed it was twice the price. — 10 years ago

Marc Stubblefield

Wine Sales at Vino Carta and Kogod Wine Merchant

9.2

A savory juicy textured herbal food pairing champ. Like cooking sous-vide with an immersion circulator, what was once a geeky oddity has found a permanent home on our table. Not a universal solution, but really the right tool for the job in certain situations. Like pan seared halibut with fennel or spring vegetable risotto. — 7 years ago

Eric Vrtis

9.2

#atlasofwine studying Condrieu, Northern Rhone viognier. Fermented in barrique with battonage, malo in barrique, 9 months elevage in barrique. I didn't think I could love varietal expressions of viognier. One of the lessons from my recent yoga immersion is appropriate: "Worse than ignorance is certainty." This wine is fireworks; voluptuous fruit, generous body, creamy vanillin, candied and dried orchard fruits, while elegantly balanced. Thanks @Nick Apone for the suggestion. — 8 years ago

Kevin Kaley

9.0

Took a gamble with a Sam's Member Mark wine. Not bad, a nice nose, some tobacco, plum and cherry. Great legs. A little flat up front but improved with a little time as I prepared dinner. Would certainly consider for a casual dinner party wine at $17. Cheers. — 9 years ago