Smooth, pleasant. Deep red body, nice legs and a pleasant bouquet. I normally like a peppery or tannin wine and this teases with hints of those. Not over powering. — 21 days ago
An English Rose of a rosé. Stylish, crisp and elegant. — a month ago
Fig, raisin, prune, almond paste, Meyer lemon, dried apricot, honey, syrup, ginger candy. Curry spices. High acidity. Long finish. Modern method, not fortified, small barrels, 95/5 Xynistsri/Mavro. Aged for 5 years in 300L French and American oak. 13%. — a month ago
Interesting Sparkler. Mostly comprised of rkasitelli with a little bit of Riesling. Dark straw color. Honey, apricot with a hint of apple and wet stones. Round and full. Effervescence blows off a bit quickly. Quite different. — 7 days ago
Delicious sparkling from Brazil. Citric fruits, white flowers and fresh bread notes. Decent alcohol balance and refreshing acidity. This wine is made using the champenoise method and honestly it literally tastes as good any champagne from France or Franciacorta from Italy. — 4 days ago
Fizzy! I like it — 21 hours ago
Nose has washed lemon peel, cold bread dough, granite chips and fresh cut grass.
Palate has green apple flesh, lemon zest, light nutty notes, granite dust and a faint, savory green herbs note.
Fun stuff, our first time with a sparkling Greco di Tufo. Made Method Champenoise using fruit from the 2009 vintage. Not overly complex but a solid bottle to begin the evening. — 19 days ago
The best thing I’ve tried from Cruse. Big boy pet nat. Sophisticated, serious, and not so different from something method traditional. Tight mousse and bone dry in a hazy white strawberry robe. Big red fruits, Dole strawberry, bing cherry, and candy watermelon slushee.
Now who can find a way for me to try some Ultramarine? — a month ago