Blood red color of a plum skin. Aroma is opulent in red/black fruits and creosote. Also has some vapor of alcohol going on. Bit of herbal tincture there too. Flavor is fairly simple with berries (black and blue) well represented. Slightly meaty and full bodied. Those classic French tannins dry your tongue and gums too. It’s nice red. Rhône-ish and very drinkable. — 15 days ago
A dry white natural wine with almost a micro-bubble like effervescence. Comparative to a smoother champagne with some yeasty strands to it. Would definitely have it again! — 15 days ago
The Wine List at Labart consists of mainly Natural Wines made with little or no sulphur, no pesticides and using biodynamic principles. They would love this in Copenhagen where my daughter works! The wine had an ultra savoury barnyard nose with low acid and low Tannins. 90% Grenache 10% Carignan. These natural wines can be great with food but I doubt their cellaring potential. @Georgina McDonald — 13 days ago
Opens over time from a sharp funk to a more pronounced floral tone with chrysanthemum on the nose, overripe avocado, and then lemon and cranberry on the finish. Medium bodied with supple mouthfeel. — 2 days ago
Nice surprise! Really enjoyed this straight forward syrah Grenache & carignan blend. Budget friendly organic wine from two negociants who have their shit together! — 13 days ago
8.9 to 9.0. Excellent value. Fruity with nice finish. If you’re a Frenchie like me you’ll love being transported back. — 5 days ago
I don’t know if the maker of this wine is into death metal l, but I do know that the title of Gojira’s 5th studio album is one and the same. The 4th track on that album is called liquid fire and this wine is definitely bringing that heat. 40% cinsault, 40% Grenache, 20% mouvedre. It’s got that funky meatiness of cinsault and a cranberry punch. — 6 days ago
Molto buono. Ha il gusto unico e crudo. Biodinamico. Vale la pene di comprare di nuovo con 16 dollari a Chambers Vino. — 8 days ago
second wine from the same winery in st chinian which is a part of Languedoc-Roussillon wine region.
the first one was newer (2016) and felt too oaky.
dense brownish red 👀
wet soil, leather, tobbaco, oak related spices and hinted blackberies. and some 🍄👃
medium plus body.
tart attack first.
then a chewy spicy candy with hints of fruit👄
long 🎯 with the dirt taste lingering and then switched by firm but light tannins drying things up in a pleasent way.
excelent vfm (75 nis but in france)
had it for three days.
first day it shined with heavily umamied vegan 'bolognese' and pasta (based on mushroom variety and black lentils).
second day it got fruitier with not 100% traditionly made arancini.
third day had it on it's own.
it stayed the same wine throughout those days.
was always better when poured with an aerator pourer.
I'm wondering if it was a better wine than the other newer wine, or if it is time that balanced it.
the conclusion is clear:
i need to visit my friend in 🇫🇷 and drink some more. — 10 days ago