Jay Kline

9.1

Having spent some time in Greece last year, I had access to all the Assyrtiko my heart could desire and it turned out, my heart was nearly insatiable. So when I learned that Sandlands was going to be releasing an Assyrtiko from Lodi, I perked up.

The 2022 pours a pale straw with medium viscosity. On the nose, the wine is developing with moderate intensity and notes of lime, slightly underripe Bartlett pear, passion fruit, and tarragon. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is medium and slightly saline with a lingering, waxy texture. While this doesn’t have the intensity of the best Assyrtiko from Santorini (or Tinos), it’s varietally correct with the structure and texture I expect. I dig it! Drink now and through 2032. Only one single 1000L foudre and one single barrel were produced from vines grafted to existing rootstock in the Stampede Vineyard (Clements Hills), just a few years back. — 7 months ago

Jan de Weerd

9.4

It was like drinking from an ice cold creek. So crisp and clear, minerally and penetratingly intense. Notes of dry dark red and black fruits guiding to an extremely well balanced finish creating this insatiable appetite for more. Paired greatly with our home made bruschetta, aged Beemster Gouda, hand delivered by RoAnne 😁, aged red cheddar, dry salami, rosemary whole grain crackers, and blue berries. (skip the tart strawberries and a white cheddar). — 4 years ago

with Tammy

Joel Tan

9.3

Full of verve, fresh stone fruits, minerality, good acidity and an insatiable desire to keep drinking it! — 9 years ago

Daniel Bloom

9.1

The crunchy cure. Insatiable, minerals, tight cheeks, gooseberry. Delicious Riesling. — a year ago

with Sarah

MICHAEL COOPER DipWSET

Owner TomeVinos wine shops, WSET Level 3, Blogger www.spanishwinesandmore.com, blog.tomevinos.com

9.4

One of my favorites from Premiere Napa Valley 2020 #pnv20 #pnv2020 #napa only 5 cases produced. “A blend of 100% Cabernet Sauvignon from two of the best AXR Napa Valley blocks
50% from Sleeping Lady Vineyard in Yountville and 50% from Denali Vineyard in the hills of St. Helena
100% barrel fermented from our finest barrels utilizing native yeast; unfined and unfiltered
Reflection of Jean Hoefliger’s pursuit to create a wine to push the envelope of Cabernet Sauvignon

AXR is a winery that pays homage to the past at their historic estate in St. Helena. AXR, named after the rootstock which succumbed to phylloxera, left the California wine industry a blank canvas. This was a crossing of the past and future of the wine industry as we know it. AXR has given winemaker Jean Hoefliger this same blank canvas. Jean is driven to push the envelope, challenging not only winemaking but life in general. With an insatiable appetite for art, philosophy and good discussion, Jean thrives when his creativity and passion is left unbound by conventional thinking.


Wine Facts

Wine is unfiltered
Single vineyard wine
Sustainably produced — 3 years ago

with Ron

Bo Yu

9.3

Very crisp. Balanced fruit profiles, leaves am insatiable thirst in your mouth. Beautiful wine. — 9 years ago

Therese Cobb

9.8

Spicy. But not to heavy. Great with meat dishes or Mexican. — 11 years ago

John Tan

9.2

Sat afternoon at home. Aromatic, tropical fruit nose. Very fresh on the palate, with satisfying tartness that accentuates how fresh it is. Slight salinity that gives it additional complexity.

The CX of Partida Creus is a real bombshell of freshness, a nose that plays on notes of white fruits, citrus, and aromatic herbs. Tart and funky on the palate, with a long finish. A super rare and super good wine.

Partida Creus is the project of two Italians now in residence in the Tarragona region of Catalonia, just south of Barcelona. The idea of the project was to work with historical, often overlooked local varietals that in many cases were not recognised by the D.O. of the area: Penedès. Massimo and Antonella strategically went about buying up small plots of abandoned vineyards dotted around the area where mostly unknown varietals such as Garrut, Vinyater, Samsó and Queixal de Llop grew. They sought to revitalise the vines and work out the best expression for these old varetals, working without chemicals in the vineyard and without selected yeasts or any other additions in the cellar. They make an impressively dizzying number of different wines, all of which are unified by a very distinctive house style - raw, visceral and pungent reds, and salty, turbid, expressive whites. As a couple they have an insatiable energy that really comes through in the wine.

Origin: Bonastre, Tarragona, Spain
Vintage: 2020
Grape variety: Cartoixa Vermell (Red Xarel-lo)
Food pairing: Risotto with porcini mushrooms, sushi, tuna, paella — 2 years ago

Rashed Chowdhury

9.2

Lots of blueberry from the beginning to the end. Shiraz from Barossa valley in Australia. From the wine bible, "Torbreck (named after a forest in Scotland) was founded by the indomitable, insatiable David Powell, a man who seems like he could stare down the end of a gun barrel... and chuckle." Bough it from Woodbury Cellars @50% off. — 8 years ago

Lewis Chester

9.1

Roulot Fine Hors D'Age. With a smidgen of water added to break the oils. Alluring nose of old wood, musk, raisin and husk of almond. Marzipan notes in the background. On the palate, the alcohol is undoubtedly warming and front and centre, as expected. The flavour broadens on the mid palate and the finish is long and persistent. I like this. Not for everyone. Health warning for some! Note: I learned from the wine maker of Clos de Tart today that 90% of their Marc de Bourgogne is sold to Japan that have an insatiable appetite for this stuff. — 9 years ago