Bridget Meagher

8.9

Beaujolais style carbonic maceration Josh — 6 months ago

Gregory Fulchiero

9.3

Hands down the best Bourgogne I’ve had. Pure juicy fruit, semi-carbonic aromas, cinnamon sticks, wet slate ….lip smacking. Drinks akin to a passé-tout-grain. Beats out Leroy, and many many others. 🤯 — 5 years ago

Katie

9.0

Vinegar/cider start, good with salty snacks and fried rice — 5 years ago

with David

Nate Wall

Winemaker at Troon Vineyard

9.2

Carbonic character is really kickin here. Beaujolais, but with more richness across the mid-palate. Bursting with ripe berry fruit, even a hint of blueberry which is cool. Started eating kalamata olives with it and it took the fruit to another level. Added a savoriness that it may have been lacking and just pushed it up a notch. Like the style, a well-made wine. — 6 years ago

Katie Davis

9.5

Light and super drinkable. Cherries, a little floral. Acidic not tanniny — 7 years ago

Aaron Rankin

9.0

Love the carbonic brightness and texture. Loads of savory and umami elements too. — 8 years ago

John Fiehrer

8.9

Still has that slightly carbonic, crunchy strawberries, red fruit, a little effervescent — 8 years ago

Shay A

9.1

I’ve been wondering when to open this wine, and when a local group decided to do a Pinot theme blind, I thought this would be a fun contender.

My second time with this wine in the last year, and I remain impressed at how this 13yr old Alsatian Pinot is holding up. Translucent ruby in the glass. Doesn’t seem to show much bricking, actually. Aromatically, it’s bretty…smells more Bordeaux like than anything else. Leather, herbs de Provence, underripe black cherries. The palate shows a small bit of carbonic character (not with the bubble gum vibe, but more of that cru bojo wintergreen profile). The fruit shows a faded/muddled profile due to the age, but there is plenty of dirty raspberry, black cherry and a savory red clay like note. Good acidity still. While this is on the downside, I’m hard pressed to say this is way over the hill. It’s actually a really fun and delicious wine to enjoy over an evening (especially with food). — 4 years ago

Ross Hensley

9.0

Lemon citrus Rhubarb and Strawberry Vanilla and slightly carbonic spritzi with soft tannins. Nice bottle perfect for hot weather. — 5 years ago

with J and Melba

Jaz

9.2

Bunchy, rich earthy nose some carbonic — 6 years ago

Aravind A

9.0

In the past, this wine has screamed watermelon jolly rancher, almost like it undergoes carbonic maceration. My last btl was about 4 years ago, and things are different now. The waternelon jolly rancher note is still there, but it is enveloped in an earthy complexity, with floral notes. On the palate, excellent acidity, great red currant and wild strawberry, mediun to light bodied, attenuated tannin on a crisp, but clean finish. At peak, imo. — 6 years ago

Darren Dittrich

8.9

Affordable and quaffable Pinot + Gamay blend. I expected to see "passe-tout-grains" on the label to indicate the cuvée, but there's no mention of the blend that I could find. Pinot Noir and Gamay are co-fermented, and the typical Jolly Rancher carbonic maceration notes are prominent, but with a lighter weight and some savory and sour-cherry overtones from the Pinot. Great every-day food-friendly wine with low ABV. If you don’t like Beaujolais for some reason, you can skip this one. Total Wine/Alfio Moriconi. — 7 years ago

The McGregor

9.0

Sipppppi sipppppooy playa. Sing me to sleep then wake me up in the middle of the night and sing some mo! — 8 years ago

Gor

9.2

Signs of cemi carbonic maceration tastes like a cru beajolais with an extra layer of complexity. Black pepper, red currant, cherries, roses. Cool stuff. — 4 years ago

Michael Greene

9.1

Red fruit. Damp earth. A touch carbonic. First Duroche. Style reminds me of Fourrier. — 5 years ago

Aaron Rankin

9.2

Wine geek Pinot. Own rooted, carbonic maceration, no sulphur, magnum. Personally I’d love to taste this with traditional fermentation. The fruity crunchiness almost gets in the way; yet that’s what it’s supposed to be. I’m asking for inauthenticity. For what this is, the expression is incredibly pure, nose to tail. — 5 years ago

Heath Bradby

9.0

Action packed for a pinot will go there again! Great price point too — 6 years ago

Al Doyle

9.3

Cranberry-stained linens flapping in the wind. Really good. Little carbonic coming through. — 6 years ago

with Lulu

Ely Cohn

9.2

From a recent string of excellent Cru’ Beaujolais, California Valdigiue, and here Grenache noir, I’m developing an affinity for the green stemmy profile of elegant light bodied whole cluster semi-carbonic wines.

Domaine Du Possible makes a wonderfully perfumed and floral expression with a bouquet of spicy cinnamon, crushed rose petals, and minerals. It’s cool and finessed and the giveaway that this wine is most Grenache (and not Pinot, Valdigieu, or Gamay) is the candied raspberry. Followed up by rosemary and cinnamon. Worth seeking out. — 7 years ago

Ryan Guy

9.4

Initially felt carbonic, think Beaujolais, which blew off. Dusty red fruit, barnyard, baking spices, and white pepper. Evolves in the glass. Fresh, bright red cherry and cranberry. Chalky. Finishes lingers, with dry, integrated tannins.
— 8 years ago