Chris Mullins

10

Amazing. Best I’ve had in awhile — 2 hours ago

Severn Goodwin

9.1

WGBY Public Television, Wine Lovers Dinner; 16 March 2019 at Tower Square Hotel (Marriott); Springfield, MA

(Sourced from Greenville Vineyards, Rhode Island) — a month ago

Ron R

9.4

The 16 vintage is a stunner. Presents butterscotch, hay, figs and hazelnuts on the nose. Palate is dominated with overripe lychees. The oak is in the foreground, and with cellaring, should fall back. Acids are soft and combine with the oak to give a lush, rounded texture. This goes toe-to-toe with Aubert, and holds it own.
Powder room update - With the plumber dispatched, I worked with my tiling guy to bring this home. It’s an unusual sink, so wanted to show you how it works. The water needs to hit perpendicular to the stone, then, it works like a charm.
Happy Easter to those who adhere to the Christian faith 🐣🐇 — 3 days ago

with Anne-marie

David Shaw

9.0

Made from Macintosh apples from Montana’s Bitteroot Valley, trees are over 100 years old. This is a single varietal dry cider, crafted in Portland Oregon. Label says it was aged six months on its lees. Pale yellow white, medium size bubbles initially, good head on pour, excellent clarity. Lightly perfumed, delicate, bone dry. Not much malic character here at all, and just a touch of lactic. Simple but well crafted and tasty. — 2 days ago

Seiji Takeuchi

8.9

Bavarian Lager, good smooth lager. — 22 days ago

Ellen Clifford

9.2

I cannot get enough word play. Especially as it pertains to wine, French Stuff, and outer space. Although I’d like Uranus jokes over UFO ones. That joke wrote itself only because I also adore alliteration. Ahem. Anyway this homage to Chateauneuf de Pape’s refusal to allow UFOs in its terroir (I don’t let them in mine either, honestly) is ever so transparent in what is in it, ever so zing pow wow, but shhhhhh chillout sweet babygirl that I am now a Bonny Doon convert. I wish I could say I was more than a half glass in writing this but you can blame to wordplay/slight tawdry-ness/silliness on...me. And the following tasting notes don’t do anything to actually explain this wine. Less than the prior paragraph anyway. But know it is more than the sum of its parts. But! If you want tech:
Appearance: pale pink. Nose of red fruits of all types, Whole Foods bulk section and a new fountain perhaps in a cheeky avant- garde art garden. Tongue: dry, medium acid, medium alcohol (whoops it’s 13.5!) body is silky and neatly suede-y. You’ll taste bright underripe strawberries, overripe raspberries, maybe an iris or so and something mineral and also green let’s call it pussywillows just to keep me thematically on track. Finish is medium plus with a hint of candied fruit punch. — 7 days ago

Randy Fuller

9.5

This straw-colored Michigan Chardonnay smells of nothing but fruit, since it was never introduced to oak. Meyer lemon, stone fruit and tropical notes rise up from the glass. On the palate, that's where it really takes off. The fruit flavors jump right out, but it's the full malolactic fermentation that steals the show. The wine is so full and creamy, you'd swear there had to some oak barrels somewhere along the way. Racy acidity adds to what is already an embarrassment of riches. — 2 days ago

Matt Sterr

9.2

This might be the session beer to end all session beers. Made with Sea 🌊 Salt, 3.8% ABV. 120 calories. Hazy and flavorful. Immensely sessionable. — a month ago

"Odedi"

9.0

Dark ruby in color with a purplish rim.

Fruity nose with black currants, blackberries, plums, oak, licorice, light vanilla, tobacco, chocolates, coffee, spices, earth and black pepper.

Medium plus in body with medium acidity and long legs.

Dry and fruity on the palate with plums, black currants, coffee, oak, vanilla, licorice, chocolates, tobacco, earth, mocha, caramel and peppercorn.

Medium finish with soft tannins and cherries.

This red blend from California is drinking nicely now, although still young. Spicy and fruit forward. Tasty and easy drinking.

Made by the former winemaker for Screaming Eagle.

Robert Parker 94 points.

Good right out of the bottle and better as it opens up.

A blend of Cabernet Sauvignon, Syrah, Merlot, and Cabernet Franc. Aged in French oak barrels.

I paired it with a charcuterie board of meats and cheeses.

14.8% alcohol by volume.

90 points.

$40. — 2 days ago

Roman Sukley

10

2016 Sine Qua Non "Dirt Vernacular" California Grenache. The blend is 78% Grenache, 11.5% Mourvedre, 7% Touriga Nacional and 3.5% Petite Sirah, dominated by estate fruit, but some 9% came from the Krankl's blocks at Bien Nacido Vineyard that are farmed to their specifications. 16% alcohol. So for me, it all started with “Incognito.” Greatest Grenache I’d ever tasted. Simply stunning and still one of my favorites. How do you top that one? Well then “The Inaugural” showed up. Phenomenal!Then it’s “Ode To E.” Y’all know I absolutely LOVE that wine! Oh but wait, here comes “Trouver L'Arène.” Exquisite! And just in case you missed them all, now there’s tonight’s selection. And I’m pleased to report that the streak continues. As I’ve mentioned previously several times, Grenache is quite possibly the most difficult and finicky grape. But what really sets SQN apart is the final blend. Simply stated, Manfred is a genius when it comes to blending. If you have one, feel free to pull the cork as this wine is absolutely open for business. About a 3 hour decant at cellar temperature, the nose is, as usual with SQN, mind blowing. Cherries, plums, pepper, teriyaki, kirsch and a bouquet of roses. Full-bodied, ultra-rich, multi-layered palate-staining ripe black fruit smorgasbord. Tremendous depth and purity. What a finish! The parade of excellence marches on! — 11 days ago