V17. Over delivers, great value. Opaque color. Soft olive, white pepper and cedar nose. Fresh black currant, blackberry with hints of plum fruit. Smooth, mocha and soft leather finish. Well done! — 2 months ago
Yum. AP 18. Intense nose with lime, lime flowers, a touch of yeast, and lime slathered stones. On the palate, excellent acidity, wet stone, a touch of sweet meyer lemon, salt, and a very cleam and refreshing finish. Very primary, but I could see us drinking this frequently this summer. In-so-far as longevity is concerned: could use a bit of midpalate density, but will be interesting to watch this evolve. — 5 months ago
Wonderful acidity. Morello cherry in the mid palate but subtle. Longevity with a bright finish — a month ago
Deep Ruby - dark for a Pinot Noir. Dense, very rich - dark cherry and spices. Medium plus bodied palate. Amazing to say it is latent for an 8 year old Pinot but I have had Freycinet Pinots that are 15 years old - they are made with longevity in mind. So rich it could have come from Central Otago. Leave the last one for at least another 3 years. — 5 months ago
Nose has dried blackberry, ripe blackberry, dried black currant, old leather, roses, dry potting soil and cut strawberry.
Palate has ripe blackberry, black cherry, cigar, dried cherry, dark chocolate powder with a long finish. Fine tannins still make themselves known, noting the potential of longevity. Exceptional.
Our last bottle on this vintage, it had been a good run, but quite likely this bottle will continue to evolve thru 2024+. 100% Sangiovese.
Pulled the cork, 6h of breathing, then 90m of decant before dinner. Paired to a slowly cooked Bolognese sauce, as expected they worked well. It was a cool and breezy day today, highs in the low 60's (F). The end of May is going out like early May came in, chilly. We got back into the 40's last night, but at least no snow like the first weekend! — 6 months ago
Cannonau di Sardegna wines have been linked to heart health and have attracted attention for their association with longevity.
Cannonau grapes are thought to have originated on Sardinia and are the orgin of Grenache grapes. Taste the sunshine of Sardinia, red berries light finish of tannins and granite. Drink and repeat. — 2 months ago
Topaz with heavenly streamers stretching for perfection. Creamy head of structured perfection in terms of density and longevity. Perfect sheet of fog lacing falls like a slo-mo curtain to reveal layer two of mountain snows reflecting moonlight. Nose of bananas foster in all its blazing brandy and it’s caramelized olfactory topography; a malt image in sensory sepia to match the mountainscape. Nutmeg, cola and pecan dessert vies with baklava. The palate is a revelation in balance. The expected Belgian malt emerges in contrast to a dappled vanilla and Connecticut tobacco, pecan shell dryness, and chicory coffee before returning to a root tonic sweetness, and cardamom. #kwak #belgianspecialbeers #belgianale #belgianbeer #pauwelkwak #pauwelkwakbrewery #beer #bier #birra #biere #ale #ceveza #cerveja #belgium #belgian — 3 months ago
Though not the same as it was pre-COVID -19, a handful of us were able to gather (while keeping our distance) to celebrate being back together and opened some fun wines to share. Wine is always better with good company.
From the 2018 Cayuse Ex-cellar sale. Followed over two days.
The oldest Cayuse I’ve had to date and a testimony to the quality and longevity of these wines as the wine was drinking beautifully. This sat with the cork removed for about an hour before it was tasted the first time. Aromatically, the Cayuse funk was just barely there (I’m assuming a combo of age as well as less use of whole clusters/stem back during these vintages), but even just a touch of that funk is enough to reel you in. Iron driven, teriyaki, stewed tomatoes, and dark cocoa dusted dates. It has a semi muddled profile on the palate but the acidity is still keeping this lively, and it went from black cherry dominant in day one to a darker, roasted black cherry/underripe blackberry flavor on day two. Olive and truffle mushroom on both days, but day two had a distinct sage/wintergreen type note at the finish. Complex, integrated, and delicious. Thrilled to have been able to acquire one of these, courtesy of @Bill Bender — 6 months ago