Aaron Tan

9.7

Our Lunar New Year celebrations kicked off with this absolute beauty hailing from one of my favourite vineyards anywhere. Kabi-like sweetness with GG-level extract! An auslese feinherb perhaps?

So fragrant. Floral, herbal, and mineral (ranging from flint to sea spray), with a melange of fruits like pineapples, candied lemons, fresh limes and even grapefruits (especially on day 3). Very pure, juicy, and salty on the palate, with an uber-long and energetic finish. I felt that this was a less structured and fruiter version of the 13’ we had not long ago, but the overall profile and my love for it was similar. — 9 months ago

with Michelle

romo

8.9

Not as good as the Ageno, but still pretty good. — 2 years ago

David Kline

9.3

2019: Blackest stout with a grainy, dark chestnut head that quickly reduces to
Polished black marble with a lunar nebula central. Single arches lacing. Molasses and licorice nose, dark chocolate, rich Turkish coffee, tobacco, caramel, coconut oak smolders through the last sniff. Really well integrated first sip. Powerful and sensually abundant, black licorice extract, chicory coffee, vanilla extract, pecans, dark brown sugar, toffee, mocha for the mileage.



#gooseisland #bourboncountystout #gooseislandbourboncountystout #stout #barrelaged #barrelbeer #oakaged #imperialstout #originalbourbonstout #bourbonstout — 3 years ago

Vin d’Ottawa

8.9

Lunar New Year Champagne 🧧

Gong Hay Phat Choi! — 2 years ago

with Gillian

Rita Ernst

10

Syrah Pays D’OC — 2 years ago

Vanessa

9.2

This Sonoma Coast Pinot Noir is deliciously concentrated with its cherry, strawberry, raspberry notes also cola, violet, crushed stone and earth.

Gong hei fat choy! Happy Lunar New Year! #yearofthetiger 🐅 — 3 years ago

with Deked1

Tyler Martinelli

9.4

Nice with just an ice cube 🥰 — 3 years ago

John Tan

9.4

1st Jan 2023. Disgorged Jan 2020. Champagne of the night. Beautiful wine. Complex, full bodied.

100% Pinot Meunier from the 2014 harvest. Aged for 10 months in oak barrel plus another 5 years on lees without malolactic conversion, batonnage, cold stabilisation, filtration or fining and with very little added sulphur. The champagne’s elevage process strictly follows the lunar calendar. Zero dosage. Only 234 bottles and limited magnums produced.
[Tasting notes for the 2013 vintage:] “An expansive and highly energised nose: buttered toast, roasted almond, marzipan, mandarin orange and lemon rind. There is an extra layer of depth and precision here, thanks to the long lees ageing as well as the vintage factor. Electric energy and really palate-saturating. Penetrating and complex with an impressive drive and focus. Mouthfilling towards the finish but the wine is always held together by a tremendous tension. Again, an uncommon elegance and harmony for something so electrifying, as well a rare mouthfeel of silky plushness. Absolutely memorable.” AC — 2 years ago

Eric

9.4

On the same lunar cycle as @Tom Garland and @Brenda Terzich-Garland tonight. Tannins still in the lead, but this was In great shape. Drink sooner rather than later. — 3 years ago

Jeanette Bangs

9.0

As yummy as before. — 3 years ago