romo

9.1

Some skins, but not enough to mask the vio aromatics. — 24 days ago

Jamie Lauder

9.1

2020 vintage.
Syrah with 5 % Viognier, for a co-ferment. All hand harvested and sorted.
A small portion of fruit was dried for a month before undergoing fermentation.
100 % French Oak with 12% new. Aged for 20 months.
Done in a Northern Rhone style.
Violets, blueberries and game meats with white pepper and a velvety, silky finish.
— 2 years ago

Ryan Kravitz

9.5

A wonderful smoky red blend.the co-fermentation is still not understood but this wine has such complimentary complexity. — 2 years ago

Greg Helmer

9.0

Very dry with full flavor apples and fermentation. — 3 years ago

L

10

Country: France
Region: Southern Rhône, Gard
Appellation: Vin de France
Grape varieties: Grenache Blanc, Viognier, Roussanne, Clairette
Style: White
ABV: 13% by vol.
Farming: Dry-farmed. Certified organic.
Harvest: By hand.
Vinification: 4-day maceration followed by co-fermentation in cement tank. Spontaneous fermentation with indigenous yeasts. No fining. No filtration.
Sulfur added: <10mg/L — 10 months ago

Charlie C

9.1

Always really enjoy wines produced by co-fermentation like this one. Seems to add a lightness but with more body than you usually find in a straight red glou glou wine. Salty strawberries. Zippy, juicy. — 2 years ago

Elyse King

8.9

Les Cassagnes de La Nerthe is produced in the Southern Rhône Valley in France by a property owned by the Richard family, who also manage the famed Château La Nerthe in Châteauneuf-du-Pape. The same team creates this elegant and fruit driven wine.

The wine is a blend of organic Grenache, Syrah and Mourvèdre grapes grown in sandy and limestone soil containing shards of calcareous rocks, providing high quality natural filtration. The average age of the vines is over 40 years old. The vineyards are located at altitudes up to 600 feet above sea level. The gently undulating slopes produce high quality grapes that turn into fleshy and balanced wines. The grapes are harvested by hand and carefully sorted after arriving at the winery. The grapes are lightly crushed, and color and tannins are gently extracted with several daily pumping overs of the tanks. Co-fermentation of the three varieties occurs over a long maceration (3 to 4 weeks). The final blend is aged on fine lees in stainless steel tanks for 9 months before bottling. — 2 years ago

Randy Fillingim

8.9

I am a big Mourvèdre fan. This strange little winery out of the Yakima Valley does a pretty decent job. One of the few bottles I can remember with absolutely no vintage year on it. 🤔 . Whatever. However, it is definitely worth the price point of under $20.  — a year ago

Namanjaba Mabwa

9.2

Co.

This Champagne is a blend of 46% Pinot Noir, 37% Pinot Meunier, and 17% Chardonnay. This cuvée sees primary fermentation in small oak cask, not stainless steel, resulting in a wine that is at once powerful and full-bodied, and with richness and staying power. Malolactic fermentation is avoided, promoting verve, tension, and energy across the palate. Aromas of jasmine, pear, citrus zest, and ginger spice. Vibrant and fresh on the palate, with tiny, elegant bubbles. The finish is rich with a dry, toasty flavor. This wine in no way needs food, but also conveniently pairs with almost anything. Fried appetizers, soft cheeses, fresh seafood, fried chicken, caviar, popcorn...to name a few ideas. — 2 years ago

Ginny DeLacey

9.2

Cider straight from the source, Patrick of Patois disgorged this bottle for us when we visited his production site in the spring of 2020. Fun and lovely co-fermentation. — 3 years ago

with Joseph