Really rich and dense. Delicious. Closed on the nose. Maybe some nuts. I’d hold this for a few years. I was afraid this would be a bit over the top given the vintage but it’s still balanced. Nicely done. Bought from fass selections. ... getting better as it opens. Dense but balanced mineral. Fresh. So good. ../ as it opens nose is great. Nuts. ... forget what I said. Hour decant. Awesome. Sure it’ll be better in 5-10. A case buy. Some early some in 5-10 years. — a month ago
Salty and citrus, tastes a bit like a old style chardy — 22 days ago
medium bodied taste; hint of chocolate? bright notes are short lived. Very quaffable. — 10 days ago
100 Wines Kermit tasting. This one is thick! Give me ten years in a cellar or bust out some fondue. Amazing what Marsanne can do. — 17 days ago
This is some quality fucking wine. Juicy, delicious. Mostly Marsanne, with a bit of Rousanne. Honeysuckle, jasmine, wet stone, pear. All balanced and goddamn beautiful. — a month ago
Delicious chilled red from California. Cloudy and perfect. — 5 days ago
96% Grenache & 4% Marsanne
Nose has well peppered cherry/raspberry compote, but a touch of heat on the close is annoying, but 1) super young and 2) needs a much longer decant.
Palate has velvety raspberry/blueberry juice, dry earth, dry minerals, chewy tannins and medium-long finish.
A great wine, that will likely be a super star by 2020-22. — 11 days ago
Love this vintage for this. Ripe and such a clean nose. Waxey and mineral, some iodine, saline, very precise. A bit closed. I have with will open. Palate is deep, rich and ripe with terrific cut. Very juicy and so complex with absolutely terrific mouthfeel and such precision yet force. Wow. This is drinking incredibly well. Such texture and mid palate to finish though with mineral energy and freshness. — 16 days ago
Weekly Wednesday Wine Committee. Incredible hosting by Joe. 1 sparkler, 3 whites, 4 reds, 1 dessert wine, all tasted blind.
This is the white wine that changed the most from start to finish. It slowly revealed oak, especially a heavy “toast” note to it. With no idea what to call it, I guessed Australian chardonnay. Sweet oak (definitely not too much), round mouthfeel, and honeyed cashews. This deserves to be served alone to be fully appreciated. — a month ago