Alessandro Starita

9.4

rided to be ideal for the ativation of this particular — 7 months ago

Alvaro Bustillos

9.0

En lucca @ bodrum cesar leal — 2 years ago

Alessandro Dalle Carbonare

9.0

Albanella is the main variety. Autoctone grape from Marche. Very much Muscadet style. Perfect with oysters, raw mussles and crustaceous. I’d love to taste this wine in a few years to see its development potential. — 4 years ago

Shawn R

9.3

@Joe Lucca was gracious to set up a virtual tasting for the Wine Nerd Herd with the team from Texture. It was a great evening. The 16 Lucky Well spent over two hours in the decanter-it needed more time. Tightly wound wine that need time to uncoil. Striking texturally with high acid and touches of oak on the finish. I found the almond paste and orchard fruit profiles very pleasing. I taste the attention to detail in this wine. — 5 years ago

John Howard

Harvest production at Hirsch and Cobb Wineries

9.2

Excellent. — 8 months ago

Cecilia Sánchez

9.3

Agosto 5, 2023 Paris: Damian, Lucca, Teo y yo — a year ago

Kristin the Wine Girl

9.0

Spiced meaty notes on the nose upon first opening, like stewed red peppers and beef. Elves into juicier riper red fruit notes as it breathes. Cooked plums and cherries. Bright vibrant young meaty cherry and blueberry fruits jump onto the palate with kalamata olive undertones and plentiful acid. Balanced with a body and mid palate that is complimented by both introductory and finishing flavors and sensations. — 4 years ago

Zimran Ahmed

9.6

I love this wine. Light. Complex. Full of flavor. Just wonderful. — 8 months ago

Joseph Barsky

9.4

2018 Vintage. 15.1% Alcohol. Bright, crisp fruit with good acidity and medium body. Loved it. — 4 years ago

Shay A

9.2

Virtual tasting with Texture Wines and winemaker Erich Bradley. Big thanks to @Joe Lucca for setting it up.

Anderson Valley fruit. A blend of Ferrington Vineyard and Deer Meadows. Somewhat surprising is that this is 100% destemmed. Based on how the Lucky Well chardonnay was so old world in style, I’d assume some whole cluster or stem inclusion, but based on vineyard location, they feel like the tannin can be easier to achieve and there is no need to increase.

I only gave this about a 30min bottle decant and while it was approachable, it was significantly better at the 3+hr mark. Initially, it was driven by a slightly syrupy/maple richness that seemed out of place. It dominated the other aspects (candied black cherries, potpourri, baking spices) but eventually yielded to a more lifted profile and added black pepper spice. Day two picked up where day one ended showing a more elegant and spice driven profile. I’d say this probably won’t get much better, but definitely give it some air. — 5 years ago

with Ron, Shawn and 6 others